23

There are strains of Saccharomyces Cerevisiae (brewer's yeast) such as WLP099 - Super High Gravity Ale Yeast that reportedly can tolerate up to 25% alcohol by volume. The world's strongest beer is Snake Venom coming in at a colossal 67.5% abv. Sources cite it as freeze-distilled, where the beer is frozen and the ice (pure water) is drawn off, leaving a ...


18

At the time of writing this the strongest beer in circulation is a scottish made larger/pilsner Snake Venom By Brewmeister, this beer is 67.5% ABV. and is strongly recommended that you only drink small amounts in a sitting, buying a bottle(275ml) of this would set you back a £54.99 Other than this beer there was Koelschip Mistery Of Beer - Brouwerij het ...


17

Adding any particulate to a beer will reduce the carbonation due to more nucleation sites and the flavor may change from the tobacco ash, but the only way to increase the alcohol content of a beer in your glass is to add alcohol.


14

There has been a bit of a battle recently, with Brewdog and Schorschbräu constantly topping each other's efforts: BrewDog Blog. Currently it's a Schorschbräu Schorschbock 57% finis coronat opus, which comes in at 57.7%, beating Brewdog's latest effort: Schorschbräu Schorschbock 57% finis coronat opus. I'd say the strongest commercially viable option (these ...


13

This is caused by two things. 1) When you drink with a straw the liquid touches your palate (upper part of your mouth) more, the skin in your palate is thin and strongly circulated (with blood) this accelerates the absorption of alcohol in the blood. 2) Sucking fluid trough the straw requires a lower than ambient pressure in the lungs and mouth. This ...


12

Indirect answer 95% or 190 proof is an upper end for distilled alcohol Water and ethanol form an azeotrop at that mixture so you can not get more than 95% ethanol with fractional distillation.


10

Generally this means the customer wants more liquor and less soda/mixer/ice/whatever than is called for in the recipe.


8

Spirytus Rektyfikowany The purity of rectified spirit has a practical limit of 95.6% ABV; this hard to pronounce Polish Vodka is a murderous 96% ABV. Here are the details on the bottle: A 10cl bottle of rectified spirit from Poland bottled at the extreme ABV of 96%. This is often used as a base for liqueurs and other infusions, and we highly ...


8

For those who wish to drink something from Bolivia, there is Cocoroco which is an alcoholic beverage notable for its extremely high alcohol content by volume, 96%. (ABV). Cocoroco is sold as "potable alcohol", most often in tin cans. Like rum, cocoroco is made from sugar cane. - Cocoroco (Wikipedia) Cocoroco can The following article may be of some all ...


8

Highly unlikely that the alcohol went up. Four reasons. The alcohol already in the wine is a barrier for the yeast to re-ferment. The sulfites in the wine could inhibit refermentation if it hasn't dissipated yet. The cold temperatures that will also inhibit fermentation. Many commercial wines are sterile filtered so yeast counts are zero to very, very ...


7

For myself, I have found that Everclear is the strongest spirits I have ever bought at 190 proof. Although it is too strong for myself to drink by itself, it makes excellent mixes. Some people have use it to extract the medicinal properties out of plants because of its' strength. It also comes in 150(1) proof bottles too. A bottle of 190-proof Everclear ...


7

I'm a Chemical Engineer and it frustrates me that everywhere on the internet appears to be using this linear approximation. Yeah it's probably okay for hobby brewers, but for anyone actually interested in solving the problem for example use in software design or higher ABV products, this approximation is really not good enough. This is actually a ...


7

It's pretty unlikely. Given that it was a commercial wine I don't there was much live, viable yeast in the bottle. Particularly if sulfites were added, triggering additional fermentation would probably be difficult. On top of that, refrigerating it for the whole 24 hours means that, even if there was viable yeast uninhibited by sulfites, it's very unlikely ...


7

The effects of alcohol are well known. It makes you relax, uninhibited and generally have a good time up to a point. I once had a couple of friends that would order their Coors Light beer on crushed ice. It was awful, but they did it anyway as a way to slow down the consumption. I think that's generally what people are doing when there is less alcohol in a ...


6

Well, they don't mean anything in particular really, because this is fiction. However, if we want to play analysis, the answer would certainly be whiskey, American bourbon most likely. Let's go through the choices. 1) Wine. No way. If someone is going to generically order wine, they at least specify a color, red or white. Plus wine is mostly all the same ...


6

Brewdog's The End of History, at 55% is currently the world's strongest beer. Take a look at the Brewdog Blog.


6

Barley wine is a style of beer: it isn't something that is made using beer as an ingredient (as you might describe whisky). There are a number of varieties of barley wine (some hoppy, and some with almost no hop characteristics), but they all have a relatively high alcohol content compared to most beers. The alcohol is produced via fermentation, the same ...


5

Beer is an alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. It can be influinced and is often influenced during the brewing process, by adding sugar (which gets transformed ...


5

Your liver processes alcohol at a fixed rate (what that rate is depends on your tolerance, current liver function, what medications you are taking, and some genetics). So eating some food, particularly foods that absorb fluids like bread, will slow down the rate of alcohol absorption into your bloodstream, allowing your liver more time to metabolize the ...


5

You can buy scientific grade Ethanol, usually at a science supply shop. Many of them only sell it in person. It is usually 99.5% or 199 proof!. For that extra kick if Everclear isn't strong enough for you! Ethanol at Fisher Scientific


5

Try "Kehlenschneider". It's a Chili liquor with 80% alc and 400,000 to 800,000 scoville. Remember, tabasco has only 3,000 scoville. Kehlenschneider Chillischnaps


4

Strange question, but here goes: No, on both. Explanation: To make a beer strong requires a LOT of ingredients and of these the ones that provide sugars for the yeast are most important. The large volume of ingredients means that the beer will (usually) have complex malt flavours. Mashing: We immediately run into a problem: You can only get so much sugar ...


4

I would suggest the extra kick would be due to the fact that as you smoke the cigarette, you are taking in nicotine, which does enhance the effect of alcohol. So the effect is not coming from the ash, but the cigarette you smoke to get the ash.


4

The 'kick' you are describing is being caused by a mild altitude sickness. As you can read in these medical guidelines for airline passengers the cabin pressure is contrary to popular belief, not pressurized to sea level pressure: On most flights the cabin altitude will be between 6,000 and 8,000 ft. (1,828m and 2,438m) even though the aircraft is ...


4

The acidity (ph) of ethanol is relatively neutral (roughly equivalent to water), so milks and creams will typically mix fine with ethanol. In fact, it's the basis of many popular alcoholic beverages, like and "egg nog" (which is a spirit, a whole egg, cream and simple syrup), or the White Russian (vodka, coffee liquor and milk). Milk or cream-based ...


4

I suppose it depends on how one defines beer. Following the German Reinheitsgebot, beer may contain only 4 ingredients: Water Yeast Hops Barly malt Beverages which do not adhere to these restrictions may not be labeled as beer in Germany, and several other countries. To my knowlege, the strongest beer of kind is Schorschbock 57, an ice-distilled ...


3

It is easier to reason about how to derive the alcohol-by-weight value from the alcohol-by-volume rather than the reverse. If abv is the alcohol-by-volume value expressed as a number between 0 and 1, then for a unit volume of the liquid, the weight of the alcohol will be 0.789 * abv. Similarly, the weight of the non-alcohol component will be 1 - abv (...


3

You seem to be asking two questions, I'll try to answer both although a lot of this is conjecture: Why are spirits in India poured in multiples of 30ml? This is likely due to 30ml being easy to both measure out and to drink. 30 ml is pretty standard world-wide as a small or single measure, and multiplying a small measure (rather than have, say, 30ml ...


3

1 ounce equal to 29.57 ml which is close to 30 ml. Ounce being used to measure the liquid in USA. May be this practice has evolved to specify 1 peg for 1 oz.


3

As an example, McCormick Rum Extract has 35 percent alcohol, and lists the other ingredients as water, run, and natural flavor, in that order. Depending on the volume of your other ingredients, the alcohol content may become insignificant. Even imitation extracts, rum and others, contain alcohol. Bakery emulsions are an alcohol-free alternative, a water-...


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