DNABB5
2019-20 Iggy Co-Winner Leading Frosh Scorer
- Joined
- Aug 18, 2011
- Messages
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Without reading anything more than the linked article, what they are doing is not technically "freeze fermenting." They are fermenting normally, and then distilling the beer through freezing. Same process we used to use to purify things in Org Chem lab. A similar process is involved in making ice wine, when you rely on the water getting locked up as ice in order to jack up the sugar content in the remaining solution.
I am not a beer aficionado by any means, kind of a wine snob, but at some point you can't call it beer. If you get a fume bloom in your sinuses after a swig it's not beer.
Right. My little Saccharomyces slaves can't tolerate ethanol over 15-20% I saw 65% and I was like...uh, no. Not beer. I'd call it a Barley Brandy really, but I don't want to niggle about it.
Victory Hop Devil needs a mention, far better than the Dogfish head 120 and 90. If you want a real good strong hoppy beast, Old Guardian by Stone is the shizzle.
My favorite though is MaltMasher Mfg. Soviet Red Indian. Kind of hard to find. I got the only 3 cases left in the world. Want it done right, do it yourself.
