Strong beer from a champagne glass

[Twostage]

I was watching 'Amazing hotels' (BBC series) and in one scene the hosts are serving something pale and fizzy from a font into champagne glass. I assumed it was sparkling wine but it occurred to me you could brew something very strong (like 9%+) and instead of putting it in a beer glass you could serve it in a champagne glass. That way you'd drink it slower. Sediment might be an issue if you bottled it but a corny would work.

Does something like this already exist ? Small beer glasses etc.

 

[YeastFace]

Deus Brut des Flandres

https://bosteelsbrewery.com/en/deus

 

[Appleton Brews]

What’s wrong with a Jam Jar.

 

[Caramel Ox]

Like this?

https://www.pigbeer.com/product-page/standing-hat-english-sparkling-beer

Someone was trying to push this stuff at the Xmas market last year, it had more wine taste than beer.

 

[conorm]

I was watching 'Amazing hotels' (BBC series) and in one scene the hosts are serving something pale and fizzy from a font into champagne glass. I assumed it was sparkling wine but it occurred to me you could brew something very strong (like 9%+) and instead of putting it in a beer glass you could serve it in a champagne glass. That way you'd drink it slower. Sediment might be an issue if you bottled it but a corny would work.

Does something like this already exist ? Small beer glasses etc.

One of the nicest beers I ever had was a light coloured, crisp, slightly fruity saison in a small brewery in Leuven a few years back. Very fine, small bubbles and mouthfeel similar to champagne. Dry and maybe even slightly sour (Brett?) Served in a champagne glass. It's on my list of beers to recreate.

Edit. Found it. Not sure it's this exact one, we did try quite a few that day...

https://www.brouwerijdevlier.be/bieren/brut

 

[Twostage]

Looks like it is already a thing (it was bound to be wasn't it). Temped to give it a go, reckon a pale version would go down well in summer.

 

[chthon]

• Use a diastatic yeast (MJ M29 or M41) or extra amylase enzyme.
• Add sugar at bottling time to obtain 4 vols of CO2
• Use champagne bottles or Belgian 0.75l bottles with swing tops
• Be liberal with hops
• It doesn't need to be 9% or more ABV

I brewed such a beer in 2016, with MJ M29, and everyone loved it for aperitif.

 

[Twostage]

• Use a diastatic yeast (MJ M29 or M41) or extra amylase enzyme.
• Add sugar at bottling time to obtain 4 vols of CO2
• Use champagne bottles or Belgian 0.75l bottles with swing tops
• Be liberal with hops
• It doesn't need to be 9% or more ABV

I brewed such a beer in 2016, with MJ M29, and everyone loved it for aperitif.

So diastatic yeast to use all the sugars (more bang for the pound). Extra fizz, nice pop on opening and hops so it’s not bland or tastes dried out.

I like the idea of 10+ ABV so it’s equivalent to sparkling wine. What was the sediment situation? Pour it all in one go ?

 

[YeastFace]

Can you keg and bottle cleat from that? Otherwise try your hand at disgorging.

 

[Agentgonzo]

This sounds like the whole "brut IPA" thing that came and went a few years ago when people were looking for a new fad

 

[chthon]

So diastatic yeast to use all the sugars (more bang for the pound). Extra fizz, nice pop on opening and hops so it’s not bland or tastes dried out.

I like the idea of 10+ ABV so it’s equivalent to sparkling wine. What was the sediment situation? Pour it all in one go ?

No, let it lager and pour as clear as possible.