Sarrsipius
Well-Known Member
- Joined
- Feb 18, 2009
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Here is a link to a brewery touting the worlds strongest beer (Sink the Bismark) coming in at 41% ABV. the blog says that they achieve this by "freezing" it 4 different times. I'm not familiar with this process. how does it work? I thought yeast would die above a much lower %abv. Here's the link:
http://www.brewdog.com/blog-article.php?id=251
http://www.brewdog.com/blog-article.php?id=251