We’re all probably going to need a really strong-@$$ drink soon, so let’s talk about super-high ABV beers!

As with many aspects of brewing, there are no hard and fast rules. There is no one style that is always the highest in alcohol content, but high ABV (alcohol by volume, the traditionally accepted measurement of alcohol concentration in beer) is a characteristic of many traditional beer styles.

Barleywines immediately come to mind when I’m thinking of potent beers. Traditionally, these were the most special of special brews, made from the choicest, freshest ingredients, set aside for a year or more for consumption on a special occasion. While high hop dosing was part of this, these aren’t very hoppy beers in terms of flavor. The hops have to be relatively high to counter the gigantic malt bill of these beers (which is what gets you that higher ABV, as the hard-working, alcohol-producing yeast will have more food), but these aren’t hop bombs. They tend toward velvety maltiness and warmth. I’m going to be looking hard for one of these come the end of all this. Thomas Hardy is the front-runner in this style, but less famous and imminently drinkable versions abound.

Back in Peter the Great’s time, and more recently in fact, the Imperial Stout rose in popularity. As you might have guessed, this is a stout brewed to mammoth proportions. Roasted malt is the star of the show, with underlying toasty/caramelly malt action, alcohol warmth, and just enough hops to let you know it’s a beer. Old Rasputin is my favorite representative of this style, but as with the Barleywines, there are many fine examples to be had.

I LOVE the Scots. Only they would make a vastly potent beer and refer to it as, “Wee Heavy.” Otherwise known as a Scotch Ale, this malty offering is a somewhat treacle-y offering that barely even recognizes the existence of hop bitterness. Unfermentable dextrins rule the palate on this bad boy, only to be contested by copious amounts of ETOH. Two pints of this and you’ll be singing Auld Lang Syne in no time. French Broad, an Asheville brewery, makes my favorite version of this beer, called the Wee Heavy-er.

Not to be outdone, the Belgians make almost the complete opposite of the Scotch Ale. Originally, the Trappists monks of this region made the Tripel, a deceptively light and quaffable alcohol bomb. This sparkling and light beer looks innocent enough, but innocent it ain’t. Often in the 10% ABV range, these can do some damage quickly. This style influenced secular brewers, resulting in the Belgian Strong Golden style, which is almost indistinguishable from the Tripel. Look for Delirium Tremens if you’re interested in this ride.

There are other things out there that would blow your mind. Brewers can use a variety of techniques to increase the alcohol content of beers, deviating from style norms, but with the NC max being 15%, you’re not really going to be able to get your hands on any of those very easily. But if it makes you feel any better, anything over 15% tends to taste more like a liqueur than a beer, so we’re really talking a different animal at that point.

Hopefully you won’t need much to muddle through, but I have a feeling we’re all going to need a lot. Cheers.

 

 

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