The Outer Limits of Beer
Posted: Jul 29, 2009 11:01am ET
Sam Adams came to visit the other day, which is always liberating. Rather, I should say it was Jim Koch, the mastermind behind Samuel Adams and the Boston Brewery. He has such zeal for brewing that it’s always exciting to talk beer with him. Which is what we did…sort of.
Jim was here to introduce us to the latest version of his Utopias. Describing Utopias as merely beer doesn’t even start to scratch the surface. This is an extreme beer that he started to work on 15 years ago, one of the main thrusts being to explore the upper limits of alcohol content. He first started with Triple Bock at 17.5 percent alcohol (35 proof) I was introduced to Utopias in 2000 at 21 percent alcohol (42 proof), now it’s up to 27 percent, or a whopping 54 proof. Just fermenting. No distilling.
When you consider that 14 percent used to be considered the limit for beer, that’s outrageous. Beer proof typically tops out there because the yeast that creates the alcohol dies out—or gets the microbe equivalent of drunk—when the alcohol level gets too high. Koch’s strategy is get what he calls “Ninja yeast” and convince them to keep fermenting. It takes years and involves much blending of casks.
But lets let Jim explain:
The flavor is interesting—cinnamon, graham cracker, maple syrup, Sherry or Port—but not something you’re likely to mistake for a cold lager. Definitely worth trying, if you have any beer geek in you at all.
Oh yeah, Jim and I had our first smoke together. And this is what he had to say.
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