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Thread: Strongest Beer?

  1. #1
    Join Date
    Sep 2002
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    1,566

    Strongest Beer?

    Great Dane and Capitol collaborate to make strongest all-malt beer

    Two Madison brewers are teaming up to create the biggest all-malt beer ever brewed. To achieve this goal, Rob LoBreglio of the Great Dane and Kirby Nelson of Capital Brewery have designed an elaborate brewing process that will rely on some sophisticated beer science, artistic elements, and just plain luck.

    Both brewers say they want to create a beer with a very high specific gravity, the result being a brew with an extremely high alcohol content.

    Other brewers claim their creations to be the biggest and strongest beer. Some beers, like Sam Adams Utopias, even top more than 20% alcohol by volume (ABV). Nelson and LoBreglio say many high alcohol beers are based on the use of brewing adjuncts like candy sugar and maple syrup. The two local brewmasters want to follow the German definition of beer by only using malted barley for the fermentable sugars that yeast converts to carbon dioxide and alcohol. They say their goal is to make a beer that exceeds 17% ABV. By comparison, standards like Budweiser or Miller come in at around 5% ABV.

    Nelson and LoBreglio say they are documenting what is going into their beer, so if they exceed 17% they feel they have rights to the strongest beer title. While a handful of other big beers fall in the 12-14% range, LeBreglio says his research has found none with a higher alcohol content that can prove it was made following the Renheitsgebot. Their target to beat is a 14-15% ABV beer called Samichlaus. This dopplebock is brewed at the Schloss Eggenberg, which is the oldest family-owned brewery in Austria.
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  2. #2
    Join Date
    Nov 2002
    Location
    Polson, Montana, USA
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    1,060
    Now I'd like to see a cost per batch for this!

  3. #3
    Join Date
    Jun 2005
    Location
    Greensboro, VT
    Posts
    190
    I managed to get 33 Plato out of a massive amount of malted barley, 2 hour boil, no sugar. I suppose, if I had gone for 40% evaporation...

  4. #4
    Join Date
    Jun 2003
    Location
    Louisville, KY
    Posts
    995
    Quote Originally Posted by grassrootsvt
    I managed to get 33 Plato out of a massive amount of malted barley, 2 hour boil, no sugar. I suppose, if I had gone for 40% evaporation...
    It sounds like a worthy project.
    Achieving the very high specific gravity is the easy part, managing their fermentation will be the Rocket Science portion of the exercise.
    Cheers & I'm out!
    David R. Pierce
    NABC & Bank Street Brewhouse
    POB 343
    New Albany, IN 47151

  5. #5
    Join Date
    Jul 2005
    Location
    Chandler, AZ
    Posts
    209
    Quote Originally Posted by beertje46
    It sounds like a worthy project.
    Achieving the very high specific gravity is the easy part, managing their fermentation will be the Rocket Science portion of the exercise.
    Ditto. Have they incorporated the cost of new yeast for every batch? Ouch!

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