Is there a limit to the alcohol percentage one can achieve in beer brewing ?

[MyQul]

my record is a poultry 12.86%. with a single 10g packet of yeast tho'

Session strength for you?

 

[strange-steve]

@COL if you want to do it right, ie have a nice drinkable beer at the end, then getting a very high ABV is difficult. Just dumping in more sugar will increase the alcohol content, but it probably won't make for a nice beer. Likewise you could fortify with vodka or something, but again it probably won't taste nice. I made a 16% stout last year and it turned out pretty good but every single step of the process was difficult.

 

[Dutto]

There are probably two sorts of high alcohol beers brewed at home. ........

Let's not forget the third type! The one that is brewed as an experiment that tastes foul, sits on the shelf for two years in an attempt to let it "condition, mellow and mature", is then diluted and changed in an attempt to make it "drinkable" (the description "palatable" fell by the wayside after the first two years) and is finally consigned to the waste pipe on the sink!

The memory of that particular batch of Barley Wine still brings a bad taste to my mouth!

 

[foxbat]

my record is a poultry 12.86%. with a single 10g packet of yeast tho'

Session strength for you?

At a 'poultry' 12.86% maybe he chickened out?

I'll get my coat...

 

[kelper]

We all drink wine at 12 to 14% but a beer at that ABV tastes very boozy. I know we don't drink wine by the pint but we don't drink triples and quads by the pint. So why does beer seem different?

 

[kelper]

Can you actually make beer using chicken stock?