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'World's strongest' beer with 32% strength launched


Flashermac

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A controversial Scottish brewery has launched what it described as the world's strongest beer - with a 32% alcohol content.

 

Tactical Nuclear Penguin has been unveiled by BrewDog of Fraserburgh.

 

BrewDog was previously branded irresponsible for a 18.2% beer called Tokyo, which it then followed with a low alcohol beer called Nanny State.

 

Managing director James Watt said a limited supply of Tactical Nuclear Penguin would be sold for £30 each.

 

He said: "This beer is about pushing the boundaries, it is about taking innovation in beer to a whole new level."

 

Mr Watt added that a beer such as Tactical Nuclear Penguin should be drunk in "spirit sized measures".

 

A warning on the label states: "This is an extremely strong beer; it should be enjoyed in small servings and with an air of aristocratic nonchalance. In exactly the same manner that you would enjoy a fine whisky, a Frank Zappa album or a visit from a friendly yet anxious ghost."

 

However Jack Law, of Alcohol Focus Scotland, described it was a "cynical marketing ploy" and said: "We want to know why a brewer would produce a beer almost as strong as whisky."

 

The beer has been launched on the day alcohol was at the top of the political agenda with the unveiling of the Scottish government's Alcohol Bill including proposals for minimum pricing on drink.

 

Meanwhile, BrewDog's plans for a new headquarters to producing millions of bottles of beer a year have been approved by Aberdeenshire Council.

 

The decision was taken at a full council meeting despite having been recommended for refusal by officers because the site at Potterton, near Aberdeen, is in the green belt.

 

 

BBC

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You can't "brew" beer past about 8% - after that it has to be forified. As a irresponsibler amateur brewer - I learnt the hard way - once you hit a high point you kill the yeast making the the stuff.

 

at 32% this is a port/whiskey process pretending to be beer

 

SHAME ON YOU

 

Can I but it here?

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You can't "brew" beer past about 8% - after that it has to be forified. As a irresponsibler amateur brewer - I learnt the hard way - once you hit a high point you kill the yeast making the the stuff.

 

at 32% this is a port/whiskey process pretending to be beer

 

 

 

I though it was 12-13% alcohol that poisoned the yeast. Still it'll make beer Laos look like shandy.

 

cheers

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Alcoholic strength

 

Beer ranges from less than 3% alcohol by volume (abv) to almost 30% abv. The alcohol content of beer varies by local practice[77] or beer style. The pale lagers that most consumers are familiar with fall in the range of 4–6%, with a typical abv of 5%.[78] The customary strength of British ales is quite low, with many session beers being around 4% abv.[79] Some beers, such as table beer are of such low alcohol content (1%–4%) that they are served instead of soft drinks in some schools.[80]

 

The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a byproduct of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts and consequently decreases the alcohol content.

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Exceptionally strong beers

 

The strength of beers has climbed during the later years of the 20th century. Vetter 33, a 10.5% abv (33 degrees Plato, hence Vetter "33"), doppelbock, was listed in the 1994 Guinness Book of World Records as the strongest beer at that time,[81][82] though Samichlaus, by the Swiss brewer Hürlimann, had also been listed by the Guinness Book of World Records as the strongest at 14% abv.[83][84][85]

 

Since then, some brewers have used champagne yeasts to increase the alcohol content of their beers. Samuel Adams reached 20% abv with Millennium[86] and then surpassed that amount to 25.6% abv with Utopias. The strongest beer brewed in Britain was Baz's Super Brew by Parish Brewery, a 23% abv beer.[87][88] The beer that is claimed to be the strongest yet made is Tactical Nuclear Penguin, a 32% abv Imperial Stout made by BrewDog using the eisbock method of freeze distilling - in November 2009 the brewery freeze distilled a 10% ale, gradually removing the ice until the beer reached 32% abv.[89][90] The German brewery Schorschbräu's Schorschbockâ€â€a 31% abv eisbock,[91][92][93] and Hair of the Dog's Daveâ€â€a 29% abv barley wine made in 1994, both used the same freeze distilling method.[94]

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