/ck/ - Food & Cooking

if you're a soft bitch it is

I'm not a huge fan of the 120 min, i prefer 60 or 90.

18% isn't too much, but it's getting there, at least for me personally.


also
>tfw you live 5 minutes away

Yes. I love beer but I hate alcohol. I don't like when my beer tastes like alcohol. I keep it below 10%, although I'll make exceptions for a tasty stout or something.

The 120 minute can actually range from 15-20%, they just say 18% to average it out, it just depends on the batch.

>>11950608
maybe i'm weird but i really don't taste the alcohol much in beer. the 90 min ipa tastes nearly identical to the 120 min ipa for me, personally.

>IPA

>>11950586
Yes. Even the most alcohol tolerant beer yeasts top out at 14-15% ABV, meaning that 18% either uses a cider or wine yeast (introducing off flavours) or there’s been some post-brewing fuckery (ice reduction and artificial carbonation most likely).
I’m a home brewer who specialises in high gravity beers like barleywine and saisons and even with years of experience and customised yeasts, I’m lucky to hit 12%.

>>11950667
Dum dum.

>>11950946
>i'm a home brewer who specialises [sic] in high gravity beers
>i've never heard of 120 and have no idea how it's made
Cool story, anon.

>>11950946
>ice reduction
isn't necessarily a bad thing, it's just somewhat unusual. Maybe expensive too, and for what market? Who wants an 18% ABV out there?
Low alcohol, light beer has dominated for reasons.

>>11950969
G'day, you gigantic fuckwit.
Just letting you know that 'the internet' (the thing your mobile phone is connected to when you're taking your morning bean burrito and pisswater coffee shit) is global in its reach.
That means you may find people posting here from outside your town, county, state, or sometimes even your country! Radical, I know!
Some of these people may not even use Dewey's English spelling for retards (circa 1886), hence the use of 's' instead of 'z' (which, incidentally, the rest of the world pronounces as 'zed' not 'zee').
Seeing as you're clearly more familiar with Dogfish Head's processes than I am, could you give me a quick rundown on how they achieve 18% ABV in this beer? I know that I use specialised yeast cultures from White Labs, Mangrove Jacks and Lallemand to hit 12-13% with natural bottle conditioning and secondary inoculation. I'd love to achieve the holy grail of 15%+ ABV, and given your obvious expertise, you seem to be exactly the expert I need! So let me know- how would you get to 18% with a beer yeast? I can't wait to hear your recipe!

^ hee-hee ^

>>11950599
Go door to door, offering Dogfish IPA. Post results.

>>11951246
>G'day
Stopped reading there.

>>11950667
Yeah I remember being in high school

>>11951250
Michael Jackson? I thought you were dead!
>>11951254
What are you, some kind of xenophobe?

>>11950586
dogfishhead is leading this absurd trend of 4packs of beer costing the same as a handle of middle-shelf liquor, dont buy from them

>>11950608
Yeah, when beer is above about 9% it starts to taste like someone just poured a shot of vodka into a beer. I'd love to be proven wrong tho, anyone recommend some good non-IPAs above the 8-9% range?

>>11951745
You’ll want an Imperial Stout or Barleywine, preferably Russian or British (in that order).
You could also try Zywiec Porter for a mellow, malt-sweet dark beer that hits about 9.5%.

>>11951278
We should have let the germans conquer you people

beer is disgusting

11 or 12% is probably the highest I'd want to have. Anything above seems kind of gimmicky

>>11950586
yeah. they start to taste like someone poured everclear into a can of coors.

>>11951745
Old Rasputin is 10% and you'd never guess it.

>>11951253
What good would that be? I live 5 minutes away, so do all my neighbors....

>>11951745
Posted earlier in the thread here >>11950599, I like the Palo Santo Marron, and the Siracusa Nera.

American brown ale and Russian stout respectively.

>>11950667
>weebshit

I'll post here because it's vaguely related but I'm new to beer and have really enjoyed trying new variations. Sours are probably my favorite so far but my go-to cheap "drinking beer" would be a German wheat beer.

Anyway, I'm trying to diagnose the one beer I hated. It was an "imperial porter", 10%. There was basically no carbonation, no head. Very dark brown, opaque and nearly black. The consistency was nearly vomit-inducing, looking "sticky" and swishing around in my glass like a cough syrup or oil. The taste was overwhelmingly licorice. Aftertaste was boozy, reminding me of Sambuca. I checked some beer head sites and this porter had good reviews so it must just be my taste. Why didn't I like it? The high ABV? And do all porters have this licorice taste and syrupy consistency? I expected something with tons of carbonation and head like >>11952174

>>11950588
let's assume... yes

>>11953253
Sounds like you picked out a pretty strong, rich porter, which imperials tend to be.
Maybe try some lighter porters/stouts instead, they don't all have that kind of profile.

>>11952174
Damn good beer, one of my go tos

>>11953253
Try a dunkelweis or a schwarzbier instead if you want something dark but not too sweet or powerful

120 gross. It's like drinking stupid hoppy whisky mash

yes

>>11950586
12% in a strong belgian dark or quad is IDEAL

But other than that I think 6-8% is the best assuming the beer itself is flavorful and brewed well enough to mask the taste of the alcohol. Love that warming feeling.

Any percentage of alcohol in an IPA sucks because IPAs are shit.

>>11953253
Anon, find otu what that is, it sounds good. I want to drink it. Hope it wasn't too sweet.

>>11953402
Sure, I'm definitely willing to try more. What flavors should I look for in porters and stouts that aren't licorice?
>>11953575
I'll keep my eye out. Where I live (north Italy) we got a lot of German beers.
>>11953595
I didn't want to write the name initially because I didn't want it to seem like I was shitting on some microbrewery but if this is really up your alley, it was the Imperial Porter from Ægir Bryggeri in Norway.

>>11950586
no

>>11950981
low alcohol light beer has seen declining sales for like 20 straight years

>>11953591
12% is great for barleywine and stouts too

120 min IPA is pretty much a barleywine though, its only vaguely an IPA

>>11953812
They can range from very sweet like milk stouts to more bitter, roasted flavors comparable to coffee. Personally I'm a fan of stouts/porters with strong roasted notes but best to just experiment really

>>11950586
Is it too high? If it starts to taste bad to you at that level, yeah. If you're drinking beer strictly to get drunk there's better ways

>>11951966
I think it was sam adams that did this but I remember there being a 40% abv beer that got put out as a one time promotion. Never got a chance to try one but general consensus was it was pretty vile.

>tfw living on a giant island away from everything and then massive taxes are on all imports so we rarely get interesting things coming in...

>>11954178
Brewdog have one at 32% too which sounds pretty meme-tier, never tried it but honestly can't expect it would be particularly great.

>>11950586
18% is really pushing it. I don't think a beer should ever be above 20% alcohol, and anything over 15% is a bit of an asspull.
>>11954205
Is it even beer at that point?

>>11954597
>Is it even beer at that point?
no, it's a grain wine.

>>11954624
It's an eisbock, so yes.

>>11954205
It's not good. Tasted kinda like a mix of soy sauce and gasoline. And I'm a big fan of almost all beers.

>>11954597
Why put arbitrary limits on what beer should be? If people develop yeast that can go extra strong why not experiment with it?

>>11954624
what does that even mean, why is "grain wine" not beer?

>>11954638
>It's an eisbock, so yes.
eisbock is ~8-15%, it's claiming 32%. Sorry, but that aint a beer.

>>11954647
Well typically grain wines are in the 20-60% range.

Beers are in the 4-15% range.

Once you've gone past 20% calling it a beer just seems disingenuous.

>>11954673
grain wine is not a phrase in common usage. An alcoholic fermented beverage made of malted grain and hops is beer regardless of the percentage alcohol

>>11954693
There are hopped whiskies, are they beer too?

They use malted barley generally and they add hops to it, so obviously that's a beer...right?

>>11954740
whiskey is distilled, not simply fermented

>>11954749
...so we agree, this is not beer
>>11954205
>spirit distilled from grain

>>11954760
yeah, for sure. If it is distilled it is not beer (with the exception of ice distillation which isn't really distillation and traditionally has been considered beer)

>>11954760
>>11954766
after reading about it, it is in fact freeze distilled, not actually distilled, so I am ok with them considering it a beer. Just a super extreme (and intentionally so) example of it

>Porters and IPAs

>>11954808
They don't even use normal freeze distilling techniques, sure, they're not heating it, but I still would hesitate to actually consider it a beer.

It's drunk like a spirit, it's got the alcohol content of a spirit, it's distilled.

It's about as far from "beer" as you can get and still get away with calling it "beer".

I had a 15% Russian imperial that was divine. I wish brewers would make more high ABV beers, I like beer better than wine but I dont like having to drink so much to get the same buzz.

>>11954869
I mena it is definitely a unique product but its still basically a beer

Its definitely not a "grain wine" instead of a beer because that is not even a real term that people use

>>11950946
>https://www.whitelabs.com/yeast-bank/wlp099-super-high-gravity-ale-yeast
idiot

>>11955037
>https://www.whitelabs.com/yeast-bank/wlp099-super-high-gravity-ale-yeast
I'll have to get on to my local home brew shop to get this one in. And all it takes is constantly adding fresh wort, massive aeration, and pitching $50 worth of yeast!

>>11951803
Mendocino makes an 11% barleywine that I'm quite fond of.