Archived posting to the Leica Users Group, 1999/01/21
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Henning, I do not believe that a beer can attain 24% by volume through the natural process. Even wine cannot ferment to such a strength, because the alcohol will kill off the yeast. All the wines with 20+ alcohol content (like port) have alcohol added to them during the fermentation. Something similar must be done with the beer you mention. Happy drinking! Nathan Henning J. Wulff wrote: > I have here in front of me, also bought in Vancouver, a bottle of > Kulmbacher Reichelbraeu Eisbock at a nominal 24%. I realize that this is > produced (and measured) in a different fashion, but it is still > exceptionally strong. Here the alcoholic taste does not dominate, as the > rest of the taste is so powerful. One glass will do ya. > > For actual drinking I prefer Pilsener Urquell or Holsten Dry. We have the > micro-brewery thing going very strong in our area, and many good beers are > produced, but they are all on the heavy and dark side, which is not what I > like for my main beer. > > * Henning J. Wulff > /|\ Wulff Photography & Design > /###\ mailto:henningw@archiphoto.com > |[ ]| http://www.archiphoto.com - -- Nathan Wajsman Overijse, Belgium Photo page: http://members.tripod.com/~belgiangator