Fyi I used to work in brewing and you have to do some weird ass shit to get above 10. Either you add sugar or you mix running from multiple brews off to get really high gravity. The later wastes a lot of materials since you're essentially getting a fraction of the amount of beer you'd usually get from the same amount of barley and hops. So most companies just dump dextrose in the kettle to up the gravity.
When I worked in the industry all the shit that sold well was the high ABV shit. I think there's people out there who are in denial that their alcoholics by saying "I just drink beer!" but they're crushing 9% shit, which is probably worse for you than just getting a bottle of vodka.
By gravity I assume you mean alcohol content... is this named after the measuring instrument I remember by dad using to control alcohol mixture when I was a kid? He ran a farm, and he used industrial 96% for some disinfectant stuff. I remember him pouring the mix into this test tube looking thing where this widget would sink further down the stronger the mix was.
Also, I drank a 20something% beer once. It was strong enough to not resemble the beer in taste, and insanely pricey. I remember it being very brown and very thick. Any idea what they most likely did to achieve this ABV?
As I also enjoy a whiskey now and then I am not fundamentally opposed to high alcohol content... but I prefer that my beer actually tastes like beer and not an IG Farben byproduct.
Nah gravity is the amount of sugar in wort before fermentation, which translates to higher ABV, but also higher gravities can also make the beer sweeter depending on the attenuation of the yeast.
Anything over 7 I'd consider higher, over 9 REALLY high, for beer at least.
4.5-6.5 is sorta my ideal zone, enough to get buzzed after a couple but not drunk drunk.
Anything above 7ish is what I consider high. Anything above 10 is a gimmick made just to flex.
Fyi I used to work in brewing and you have to do some weird ass shit to get above 10. Either you add sugar or you mix running from multiple brews off to get really high gravity. The later wastes a lot of materials since you're essentially getting a fraction of the amount of beer you'd usually get from the same amount of barley and hops. So most companies just dump dextrose in the kettle to up the gravity.
When I worked in the industry all the shit that sold well was the high ABV shit. I think there's people out there who are in denial that their alcoholics by saying "I just drink beer!" but they're crushing 9% shit, which is probably worse for you than just getting a bottle of vodka.
By gravity I assume you mean alcohol content... is this named after the measuring instrument I remember by dad using to control alcohol mixture when I was a kid? He ran a farm, and he used industrial 96% for some disinfectant stuff. I remember him pouring the mix into this test tube looking thing where this widget would sink further down the stronger the mix was.
Also, I drank a 20something% beer once. It was strong enough to not resemble the beer in taste, and insanely pricey. I remember it being very brown and very thick. Any idea what they most likely did to achieve this ABV?
As I also enjoy a whiskey now and then I am not fundamentally opposed to high alcohol content... but I prefer that my beer actually tastes like beer and not an IG Farben byproduct.
Nah gravity is the amount of sugar in wort before fermentation, which translates to higher ABV, but also higher gravities can also make the beer sweeter depending on the attenuation of the yeast.
4.5% is too low for me, but I probably drink more slowly than you do.