Historic alcohols
Jun. 6th, 2010 09:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spiderplanetToday we are brewing Russian Imperial Stout beer and Chilean Carmenère wine.
The Carmenère grapes were previously thought to be extinct after an 1870s plague of vermin, but turns out to be alive and well in Chile. It's verified by science!
Russian Imperial Stout was originally brewed in London and imported to the Czars and Czarinas. It has a slightly higher alcohol content than most beers, a feature which keeps it from freezing during transport through icy Baltic waters. It smells like the Guinness clone, but more chocolatey, or maybe just "more."
After the initial gravity readings, the Russian Imperial has a higher potential alcohol content than the wine. 12.4 and 11.3 respectively.
Both of these will be ready in two to three months. The next to be drinkable will be the Octane IPA, the Irish Stout (Guinness Clone), and the Chianti. I see a preference for the richer, darker flavors lately. The lighter ones in the lineup are the Lemon Coriander, the Honey Bee (which tastes like mead except not icky), and the Lawnmower De Saison. It'll be a while more on the California Steam I think.
Maybe I'll make a wine cooler to balance all this out.
The Carmenère grapes were previously thought to be extinct after an 1870s plague of vermin, but turns out to be alive and well in Chile. It's verified by science!
Russian Imperial Stout was originally brewed in London and imported to the Czars and Czarinas. It has a slightly higher alcohol content than most beers, a feature which keeps it from freezing during transport through icy Baltic waters. It smells like the Guinness clone, but more chocolatey, or maybe just "more."
After the initial gravity readings, the Russian Imperial has a higher potential alcohol content than the wine. 12.4 and 11.3 respectively.
Both of these will be ready in two to three months. The next to be drinkable will be the Octane IPA, the Irish Stout (Guinness Clone), and the Chianti. I see a preference for the richer, darker flavors lately. The lighter ones in the lineup are the Lemon Coriander, the Honey Bee (which tastes like mead except not icky), and the Lawnmower De Saison. It'll be a while more on the California Steam I think.
Maybe I'll make a wine cooler to balance all this out.
