God........reading all of that leaves a man with a thirst.... thankfully I brew my own 4.75% out back so will go and enjoy that and leave the stratospheric numbers to those with the know

Useless beer competition , nothing is better than normal 4-5% beer.

A tour de force of beer de force. Nice one Mike!

I love a glass of English Bitter,followed by more of course, I cannot see why these extra strong beers have any place in social drinking,,,,,,,, comatose and drunk would be me after a session on 40%

First thanks for such a detailed article, so much better than the detail free bad PR\'s you usually put up.
Beer is the cause of civilization as by brewing it, it increased the food value of the rasther poor food quality grain by 100% sprouting it to be pounded into flour, called double baked bread in the bible, then fermenting it doubled it\'s food value again.
This meant the grain could now feed 4 people instead of 1 leaving 3 to do other things that gathering/making food.
That said ahcohol is the most dangerous drug by far and should be replaced by pot which is far less dangerous and doesn\'t cause fights, ect and one wakes refreshed instead of hung over.

Kinda wish I still drank this looks like a new sport.

One for the boys!!!!

You should add in some history on \"Apple Jack.\" Thanks to Johnny Appleseed, hard cider was the alcoholic brew of choice in pioneer America. Add cold weather to freeze out some of the water, and you can jack up the alcohol limit near 40% ABV.

\"Useless beer competition , nothing is better than normal 4-5% beer.\"
\"I love a glass of English Bitter,followed by more of course, I cannot see why these extra strong beers have any place in social drinking,,,,,,,, comatose and drunk would be me after a session on 40%\"
You guys are missing the point. Didn\'t you read that it\'s more similar to cognac or port than traditional beer? This is something that you order neat in a tumbler or snifter and enjoy slowly, rather than down a pint. You can\'t compare this to traditionally having a beer. It\'s not supposed to be the same type of experience. It\'s a new classification of spirit with an unfortunate name.

as a now old alchemist, i am amused by this article. as a 20something postdoc chem/phys instructor, had friendly challenge on making best tasting brew with highest alcohol %vol/vol and wt/wt. dpl/dplganged , our best taste voted at about 19%. in ca at the time i think legal on-sale without liquor lic was about 3.2, in 1950\'s. most of us , ex-gis\', had \"tasted\" in many parts of world, and generally rated \"our\" brews superior to regular comm\'l stuff in usa. coors, @ golden, colo , a. busch, st louis, and some smaller usa brewers had \"creations\" in testing that had much higher alc%.. over the last 1/2 century, i have participated in the freezing processes, with many scientists and some family brewers , with experience handed down from cave dwellers. cave folks had no heat, but produced mighty strong ales. at 50%, really lose some important natural flavors, hard to add back. i bot some vintage ale in 25- oz wire corked, at about 9% from trader joe\'s last winter, excellent, have a few bottles remaining, refrigerated and not. think i\'ll go try one at room temp, all in the name of science, of course.