Archived posting to the Leica Users Group, 1999/01/21
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]The number refers to basic brew strength of Kulmbacher Reichelbräu Eisbock which is 24 plato - the final beer has alcoholic content of about 12% with a maximum of 13.7%. Nathan Wajsman wrote: > > 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