Aces High Bulletin Board
General Forums => The O' Club => Topic started by: ~Caligula~ on June 15, 2006, 07:41:03 AM
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There`s many new russian immigrants in this country. They brought their culture with them...that includes food and drinks.
Other than some pretty good vodka, I got to know Baltika beer. IMHO this is the most dangerous drink ever made. They have different beers in their product line, labelled by numbers from 0-9, 0 being the alcohol free beer and 9 is the strongest. 8% alcohol, and it tastes like a regular lager!!
(http://photo.baltika.ru/photo1/1655.jpg)
I can tell u, 3 of these will get u pretty drunk.BTW it`s sold here in 0.5 liter bottles. Just yesterday I saw it in 1.5 liter bottle. SCARY:O
I`m sure Boroda knows well what I`m talking about
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hmm sounds good , for the ultimate effect mix with a bottle of K(cyder) 9.4% for a nice pint of snakebite .....:)
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maybe a year ago there was an 80 proof or so beer posted here. it was some limited edition whatever IIRC
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The Belgian bier "Duvel" is 8.5%, and is readily available in shops/bars. My favourite Euro pub - the Grimbergen, located at the foot of Antwerp cathedral - has a menu of beers, and the alcohol content is shown for each beer. There are many stronger than Duvel, and the strongest was about 12.5%!
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Even Bud Ice is 8-8.5%
If you call that beer...
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AAAA Baltika number nine! It's nothing but a bottled headache!
And it's not a strongest beer here, we had imported "Amsterdam Navigator" that was 11% alcohol by volume, and "Amsterdam Maximator" that was 13% ABV.
My favourite strong beer here is P.I.T. Strong, Arsenal Strong from Tula and Yarpivo Strong from Yaroslavl. At least they don't give you headache right when you drink them. They all are 7.0-7.8% ABV. We also have other kinds of strong, like Okhota, 8.6% made by Heineken (!!!) that I can't drink one bottle in 60 minutes from work to home in a subway. I don't drink Baltika number 9 for maybe 6 years, drank it daily since it appeared, it was in 1998 when improted beer became too expensive... Or maybe it was availible before 98? Maybe it was, I remember travelling from lake Seliger to Tver on a bus and then to Msk by electric train, it was in 1998, and IIRC I had 5 or 6 such 0.5L bottles in 6 hours.
The best imported strong beers we had here were Super-Skol (9.6% IIRC) and Monarch beers (up to 10%).
Several months ago I understood that my 3 daily bottles of strong equal in alcohol to 300ml of vodka, and seriously decreased alcohol consumption, at least I almost don't drink on weekdays now.
Indy007, 8.5% must be "beer density", the lightest beer they sell here is 10%. It doesn't have anything to do with alcohol percentage, it's more like calories you get with beer.
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Most "Ice" beers in the US are between 5% and 7% I believe. Bud Ice might be around 6%. Why the hell they don't always print alcohol content in the US? Bought a case of Milwaukee's Best Ice just because it was the only beer with printed alcohol content (5.9%), it was horrendous.
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A local microbrewery here (one of many) has a beer called Fred which is 10% abv. Good stuff... in small quantities. =)
http://www.hairofthedog.com/beers.html (http://www.hairofthedog.com/beers.html)
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Grolsch Cannon
11.6%
(http://www.nietvervelen.nl/bier/kanon%20van%20grolsch.jpg)
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So, uh, whatever happened to Flakpanzer Oil...? ;)
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Originally posted by mora
Most "Ice" beers in the US are between 5% and 7% I believe. Bud Ice might be around 6%. Why the hell they don't always print alcohol content in the US? Bought a case of Milwaukee's Best Ice just because it was the only beer with printed alcohol content (5.9%), it was horrendous.
It's a dirty little secret. American Brewers intentionally brew their beer to be as weak as pi**. They want you to drink a lot and stay sober. It's not in their interests to get you hammered, especially with the DUI laws as strict as they are.
An example is the State of Ohio. The State had a drinking age law when I was growing up that allowed anyone 18 to 21 to drink beer that had an acoholic content of 3.2% or less. Anyone 21 or over could drink 6% alcohol by volume. The law stated could not exceed 3.2% alcohol by volume, and could not exceed 6% alcohol by volume.
A news station decided to check the beer for alcohol content as part of a story they where doing years after the law had been in effect. When they checked the 3.2, sure nuff it was legal 3.1%, when they checked the 6% it was legal too, 3.1%. "Whaaat gives here" they said, this is supposed to be 6%. Nope, the law states cannot exceed 6% , it doesn't. For twenty five years everyone was drinking the same 3.2%. I think it was Stroh's but not sure.
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Plenty of brews in the US are higher than 6% but due to the chimpanzee labeling system in america anything over a certain percentage of alcohol content is called Malt Liquor...
http://en.wikipedia.org/wiki/Malt_liquor
And yes I must concur with Beetle.. Duvel and many other belgian brews will run you under the table.. Not only that but becuase they brew their beer in traditional methods you don't get crushed by the hangover as long as you hydrate before you go to bed..
Some of these other brews (brand X in my best Batman Joker Voice) add corn and other BS to up the content thru sugar fermentation.. unless you have genetic or tolerance resistence to fermented corn that BS gives you a hangover...
IMO any of the belgian brews are superior to anthing comming from the baltics.. but thats my preference..
but then again its the eye of the beholder..
Some think colt 45 and schafer are good brewing... Ill take a Maarsten brew (low grade high production, hollandia/bavaria) over any An/Busch product on the market... why you ask...?? acid in the beer is why... their process is BS.. and hence BS product comming from A/B
Craving a Chimay Red right now... (the nonfiltered kind)(and better have the glass to match it... or its poser...)
DoctorYo
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Originally posted by DoctorYO
Plenty of brews in the US are higher than 6% but due to the chimpanzee labeling system in america anything over a certain percentage of alcohol content is called Malt Liquor...
You would be hard pressed to find any brews in the US to exceed 6% by volume, for the simple reason that any thing that exceeds 6% cannot be called beer. While they do allow some malt liquors you are getting close to the liquor catagory and a large TAX kicks in.
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Originally posted by mora
Most "Ice" beers in the US are between 5% and 7% I believe. Bud Ice might be around 6%. Why the hell they don't always print alcohol content in the US? Bought a case of Milwaukee's Best Ice just because it was the only beer with printed alcohol content (5.9%), it was horrendous.
THE "BEAST":lol
Jezuz is it horrendous:huh <---bitter beer face
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My family loves teh Milwaukee's Best Light, they drink it by the 24 pack:aok
Like true alcoholics, they don't care, as long as it says "beer" and tastes like piss.
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Spent 4 years in Germany... Man the beer there was awesome. Normally drank the Hefeweisens... nice dark and yeasty.
Came back to the US of A and bought a 12 pack of Michelob....drank the whole thing and bearly got a buzz...had no tast to it.
Mac
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Originally posted by AWMac
Spent 4 years in Germany... Man the beer there was awesome. Normally drank the Hefeweisens... nice dark and yeasty.
Came back to the US of A and bought a 12 pack of Michelob....drank the whole thing and bearly got a buzz...had no tast to it.
Mac
LOL, 4 years, imagine you would have this all your live ;*)
Yesterday we had a big outdoor party here sponsored by the
company i work for, watching Fussball on beamer,
Germany vs. Poland. (we won 1:0 btw ;)
I was one of those who where running and playing Fussball
the whole time and didnt think about the Alkohol.
The game started 21:00h, but drinking started 19:00h
Only beer and a few Vodkas at past 1:00h
The result = /me dead today *lol*
anyway it was fun ;)
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Strong beers such as Baltika9 get you drunk fast but boy they taste bad. Sweetened sewage comes to mind..
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Vodka shots with beer chaser.
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I was in Germany in the early 70's and there was a beer called Uberkinger Heil (or something very close to that) and it was red and smooth as silk. It was 28.5% alcohol and with each six pack came a nice champaign glass with the inscription "Der strongest beir in der world". It was great! The dopple bock beer was 18.5% alcohol. Even the imports we drink here are watered down.
All the Best...
Jay
awDoc1
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Anyone try "Brewmasters Select" or Michelob Celebrate" around the holidays. 11% and 9.5%. Anheuser Busch later toned down the Brewmaster Select to about 6.5% and had a good seasonal called "Bourbon Cask Ale". All good stuff.
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steer cleer of potato beer and corn beer. The hangover happens before the drunk.
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When I was stationed in Peirmasens (R Palz) there was a beer called UBK40 that was reputedly 40%+ tasted like paint thinner though.....
On the other hand, I brew a 26.5% braggot every year, thats 53 proof....
tasts like pant thinner too, untill it ages for 6 months, then it's Gold.
Gunns
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Originally posted by ~Caligula~
I can tell u, 3 of these will get u pretty drunk.
Phhhffffffffffftttttttttttttt tttttttttttttttttt! :rofl
Gurly mon. :)
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Originally posted by Neubob
Vodka shots with beer chaser.
Vodka without beer = wasted money.
Originally posted by gunnss
When I was stationed in Peirmasens (R Palz) there was a beer called UBK40 that was reputedly 40%+ tasted like paint thinner though.....
On the other hand, I brew a 26.5% braggot every year, thats 53 proof....
tasts like pant thinner too, untill it ages for 6 months, then it's Gold.
Gunns
We have a traditional "cocktail", called "yorsh" (ruff, a fish), beer+vodka, knocks you out almost immediately but gives horrible hangover, I always wanted to try exreme yorsh, alcohol-free beer plus pure 96% wine spirit %-]
Btw, what is "braggot"? Some fermented stuff that is used to make moonshine? In russian it's "braga". Making good braga is 90% of the moonshine quality.
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Originally posted by Boroda
Btw, what is "braggot"? Some fermented stuff that is used to make moonshine? In russian it's "braga". Making good braga is 90% of the moonshine quality.
Braggot is one of the Half meads (Mead Honey wine) that is 1/2 malt, and 1/2 honey. Also I use a Belgain Abby yeast that is very tolerant of A-hol, The taste is a lot like a normal "Nut Brown Ale" and so I allways bottle in very small bottles or controll the tap my self. The other Half Mead is called "Payment" and is Half Grape juice and Half Honey, Ask the "JB's" I had some at the last "Con"..... (Evil Chuckle)
Gunns
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Got a formula......errrrr......ummm mmm recipe you can PM me Gunns? :)
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You can't get to 80 proof with beer, it would be then basically be a "whiskey" because you would have to distill it.
In fermentation, yeasts ( living organisisms) eat simple sugars to live, their byproduct of this is alcohol and Co2. I don't know exactly, i think it is around 18% is the highest you can get by fermenting alone, then the alcohol produced becomes a poison to the yeast and kills them off.
Tap
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(Grin)
I think the UBK stuff was blended...
But the Mead yeast we use is called Vikera (sp?) mead yeast, and is tolerent to 32% AbV it is genrally avaible at a good brew store.
The Recipe for Braggot, (7gal Batch)
Is 4 lb honey, (note: the honey affects final taste, clover different from orange blossom differnt from rye, ect be creative) 4 lb powered malt, (I use a amber malt for the color) 1/2 lb of crystal malt crushed (I like partal mash method) A noble hop, Saaz or Hallertauer... about 2.5-4 oz. to taste. and Wyeast(tm) #1214 Belgen Abby yeast (tolerent to 25.5% AbV)
Make the Wort/Must as follows Put the honey in 2 gals of water (the softer the better, but hard is ok, just will change the tase some) bring the mix to a simmer, not a boil, as it simmers white goo will foam to the top, skim this off, it is Albunin (sp?) kinda like egg whites, and will bitter the taste, if the goo starts to change color to more than yellow, (brown is too much) you are too hot, let the mix cool some. Once you are not getting more goo, add the powered malt, slowly so it dosen't clump, raise the temp to a rolling boil, watch out for foam, (if it foams pull the pot off the heat, and back off the fire) add 1/3 of you hops at the start of the boil, (thiese are for bittering), 1/3 after 15 mikes, (for flavor) and the last third in the last 5 mikes. (for Aroma) At the same time in another pot simmer your crystal malt till you get a good malt Soup, this will add the protiens and body to your mix, add the malt soup at the same time as the last third of the hops, Discard the mush, (I bake mine in to muffins)
By now you should have 3-3.5 gals of boiling fluid, Sanitize your fermenter, and add 2 or so gallons of water to it, then pour your boiling mix in to the fermenter,. NOTE! pouring stickey goop on your feet/legs is BADDD! (been there, done that) Now add water to the fermenter untill is is full to the fermenting line (in my jars that is where the curve starts), cover the opening with a top or cup that has been sanatized, and let it cool. Stiring before covering it is ok.
Now prepare you yeast and add it when the mix temp is below 70 Deg. (any hotter can kill the yeast)
Let it ferment kegg or bottle as normal, and age it at least 3 months, this lets the Keytones and stuff break down and mellows the flavor.
Note I am assuming you have some experiance with homebrewing, if not we can start a thread about that.
Now I need to get busy brewing for World Con in LA in Aug. Gotta get some of the "Space Oil" done for the Space Cadets.
Gunns