>8% beers, particularly belgian ones
>taste delicious and are highly drinkable
>can get drunk off beer without feeling bloated
Why did the Beer Illuminati settle on 5% as the accepted standard for a standard beer?
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>Why did the Beer Illuminati settle on 5%
increase sales volume
The unfortunate reason, corporate greed.
There's a lot of different beer styles that are between 5% and 11%, eg. British strong ales.
Above 11% though is considered a barley wine.
Yes of course, but those styles aren't common at all and aren't easy to find in supermarkets or the average pub.
>Above 11% though is considered a barley wine.
There are plenty of imperial stouts, the best type of beer, over 11%.
Explain Eisbock
NTA but it's a freeze distilled doppelbock. Take a doppelbock, bring the temperature down enough to freeze some of the water, and separate out the liquid. This concentrates the beer into a strong, dark, syrupy lager.
>why
They're being weak.
the brix of the must/wort. grape juice has a sugar concentration that naturally likes to femerent to 12%. grains are dry so you need to add water to the mash. too much water results in lower concentration ergo lower abv- it will also taste watery. there's also a limit to how many lbs of grain you can possibly fit into a gallon of water, so there's an upper limit to abv until you start doing decoction mashing (boiling the water off to concentrate) or some other bullshit. adds high fructose corn syurp and ferments that. not to mention too high gravity will affect your pitch rate / yeast metabolism etc. while you can go higher 5% was settled on as kind of the natural grain-water ratio while still having full flavor
if you want to le get drunk go buy wine or liquor
genuinely fascinating, thanks
nice info dump, thanks
they usually add sugar with those high abv belgians to boost the alcohol
but other than that i'm going to shut up because i'm a brainlet when it comes to beer
>they usually add sugar
Which isn't even necessary. See Bockbier. And even those are on the rather sweet side.
it's a quick and easy way to get extra alcohol
>And even those are on the rather sweet side
you're going full moron here. the sugar gets fermented and doesn't influence the sweetness in any way
>the sugar gets fermented and doesn't influence the sweetness in any way
More gravity more sugar. If you don't let it fully ferment you end with a rest of sugar making a beer sweet/malty.
>If you don't let it fully ferment you end with a rest of sugar making a beer sweet/malty.
fairly sure they don't do that. and how would you even do that besides pasteurisation or turning the beer into a chemical wienertail
the reason they add sugar is pretty clear and sweetening isn't it
to further illustrate my argument, i do brewing left and right and i did measure the gravity of rochefort one time for shit and giggles, it was 1,01
which is relatively high but it shows you're not drinking sugar water. tried to cultivate the yeast from a bottle as well but that didn't work. chimay however does every single time
The abv would be even higher if they would fully ferment the sugar swill.
but they fully ferment it you fricking moron. the relatively low abv of beer compared to wine is done in like a week so you'd need to hourly monitor the gravity to get a sweet product. if you really want sweet beer you let the fermentation finish and add non fermentable sugars or disable the yeast by heat or chemicals but i know for a fact they are fermented in the bottle to get the C02 so that yeast is still active
there simply can't be any sugar in there or the bottle would go boom
>there simply can't be any sugar in there or the bottle would go boom
Just like in sweet wines i guess.
wines aren't carbonated. chimay literally has "fermented on the bottle" on its label
please tell me, which non fermentable sweetener do the monks add?
>WHAT IS THE DIFFERENCE BETWEEN LAGERS AND ALES???
moronic fricking Black folk
https://www.google.com/?hl=en
Is there an exact figure for the highest upper limit we can get to without engaging in various brewing tricks to up the ABV? Can we go higher than 5% with beer?
that's what i was alluding to with my "how many lbs of grain can you possibly fit into a gallon of water". obviously the finer your grind it the better packing density but then you'll wind up with stuck mashes. also have to consider diastatic efficiency, directing the fermentation to produce strictly ethanol instead of other byproducts (and prevent competing microbes), reaching the solubility cap of the water, etc. I'm too lazy to pull out my equipment but off a quick google it seems extract brewers could probably get to 12-16% i'd reckon. but of course my point here is that getting to those percentages is already "doing extra brewing tricks". so to answer your question more directly without giving yourself a headache brewing probably 8% or so is reasonable, but again 5% is the least pain in the ass while still retaining good flavor
this has nothing to do with "muh ales and lagers" you fricking moronic homosexual. the difference is honestly moronic entry-level trivia pseuds like to flaunt around
>plastic bottle
cuz they know drunk hobos are gonna drop em
Man, would love to try a 40 once. Can't find them in Germany though
>why?
jews
The beer with 667 in the upc code is called sneaky rat. It's a nice joke because if you tell anyone they're going to inject you to fix you. But I think the real joke is, you don't have to be sneaky. Nobody even cares because it was all just a trick to waste our time. But, god really does seem to be making beer. That's interesting. I'm so impressed with what he's done for us. That's incredible. No sex though, so not too impressed, I'm actually looking into kingslaying
la choufe wheat
franziskaner dunkel
aventinus
paulaner
those are the chosen ones, for me
for me it's blue chimay and rochefort
I tried one chimay, didn't like it, rochefort I don't think I've treid though
there are three different versions. my mother really likes the white one, i prefer the blue
they have that full taste i can't really describe, but you really notice the difference between that and mediocre festival beer like stella and jupiler
one of the perks of this shithole is that they're around €5/L
For me, it's Duvel, although I quite like Leffe too
I remember a few years ago when I'd just turned 18 my friend took me to his local pub and they had Sierra Nevada on tap, I can't remember the ABV but it was more than what I was used to and three pints of that fricked little old me up real good
I dream of having one of the ones I mentioned on tap, but perhaps it is not too realistic to have outside of germany or whatever
>duvel
I see it's classic beer, to me I like me a porter or a black beer or a belgian, but all in all, I like wheat beer, prefferably on the dark side
once that said, If I see it and I'm pretty sure I've indeed seen it I'll buy one
leffe has a very distinct taste and i don't mean that in a bad way
very recognisable
leffe is godlike, for me it stands tall next to these:
in my opinion it's good beer but i still prefer the dark abbeys like st. bernardus and trappist rochefort
to each his own. and geuzes i really dislike even though is a specialty from very close where i live
bernardus is pretty good, trappist rochefort I have yet to try
but there's this beer,
https://bierboi.com/tienda/12/BOI6ABA
ridiculously good, heavy to drink, but the high is oh boy, this shit's good
>bernardus is pretty good, trappist rochefort I have yet to try
they're quite similar
good to know
Drink monk beer not devil's swill
Didn't know La Chouffe made a wheat beer
Try Rothaus hefeweizen
Also I think Weihenstephaner is much better than Paulaner
>Why did the Beer Illuminati settle on 5% as the accepted standard for a standard beer?
honestly its varied wildly over time
in ancient times beer was like 1 or 2% or less. i remember when i started drinking in the 90s most beer was 3-4%ish.
over time 5% became the standard until hoppy hipster homosexual shit started hitting the market and its crept up to 7~9%.
people's tastes just change and shit goes in and out of fashion over time.
like how bell bottom pants were a 70s thing, then early 90s, then a fad for 6 months around the early 00s, then have disappeared again until recently and now you see girls wear them again these days every now and then.
The proliferation of spirits and the high gravity shit has been an absolute disaster for human civilization. It's like handing every young adult a loaded gun. So dangerous and self-destructive.
A lot of people aren't drinking to get drunk anon they just like the taste and a small feeling of relaxation. Losing control over yourself isn't a nice/comfortable feeling in every circumstance.
Frickin Bernardus 12 and Rochefort 10 used to be readily available at my local BevMo before craft beer took off and now they never have them. Motherfricker.
They do have fricking 7,000 different shitty moron IPAs though.
Frick.
Because sometimes you just want something nice and refreshing. While I love a good duvel or chouffe, I'm not gonna drink it after a long day or on a warm summer evening/day.
>can get drunk without feeling bloated
Heavier beers like chouffe, st bernardus or westmalle tripel should be drank for taste alone, not for getting drunk. I'd even argue 5% pilsner beer is ideal for getting drunk because it hydrates better, and the lower precentage means there's a physical limit to how much you can comfortably drink so there's less chance of you completely blacking out. Because let's face it, being slightly to moderately drunk is more fun than being completely smashed and forgetting half the evening.
Now since this is a beer related thread, I want to ask the other anons a question: do you also find that beer from a can tastes different? All the beer I drink from cans has this weird metallic taste to them even when put into a glass.
Case in point: Leffe. In a bottle I find it ok. Just fairly bland and a bit sweet, but I recently bought a few cans of it and I find it absolutely undrinkable because the beer can taste completely overpowers whatever taste Leffe has.
that's weird I'd swear most cans in most countries come with a layer of plastic on the inside just to avoid what you're describing
it's between your ears so i suggest doing a blind taste test
and you need to be an animal to drink from a can, always pour it in a glass
Yeah I remember this with Chouffe and Pilsner Urquell. Tasted worse from a can.
Also seems hit or miss per can. Maybe the plastic layer is incorrectly applied in some of them.
I love Duvel in the champagne bottle.
For the most part I drink saisons at 6-7%, Dupont is one of my favorites
The British beer llluminati is even worse. Your 5.0% Carlsberg is 3.8% here.
i blame scotland
A lot of beers in the UK got their abv nuked over the past year or so, something to do with changes to alcohol duty
Leffe for example is now 6% instead of the 6.6 version you get elsewhere
Anything over about 7% fricks me up. Whenever I get 8%+ beers I'll have a couple, not even feel buzzed, but wake up the next morning feeling like absolute shit.
I enjoy being a prick about a lot of stuff, I'm the type of guy who wiki's sushi while eating sushi, I care about knowing things and experiencing things
but not for beer, which is interesting as I drank like 10.000 litres of beer probably by 29 lol
never really enjoyed any beer other than a stout or a lager, so I just stopped trying some years ago. for me, its
>whichever lagers on the tap, thanks
I picked up a bottle of this for cheap, I really like porters and brown ales, what do people think of it?
nie wiem czy ktokolwiek myśli o żywcu
every 8% gets me extremely drunk so the belgians must be creating some special potion
i FRICKING love belgian style beers
For me it's
>strong wheat beer from the brewery that makes the GOAT wheat beer
goddaaaamn i wish i could get that here without getting israeliteed by ordering online
You fell for a marketing meme. Nobody gives a shit about Weihenstephaner in Germany.
this lmao
who gives a frick how popular it is it’s still a solid beer
>Beer instead of liquor
>same shit taste vs varieties of liquors
>3% ABV vs 50% ABV
>need 6 gorillion liters to get slightly buzzed
>bloated.jpg
>inevitable feeling of throwing up due to stomach being at 150% capacity
>end up with shit NORF FC beer belly 10 years after drinking
>healthy with liquor
>muuuhh what do you have in your hand while others drink
Drink slowly or/and with something else
>same shit taste vs varieties of liquors
varieties of beer dont exist
>3% ABV vs 50% ABV
ok?
>need 6 gorillion liters to get slightly buzzed
true
>end up with shit NORF FC beer belly based
>healthy with liquor
delusional alchie
>muuuhh what do you have in your hand while others drink
autist “checking phone” tier
I've had awful hangovers with this particular beer; without drinking much. I doubt it's only 8%, I think they lie about it. It's probably more like 15%