The World’s Strongest Beer Weighs in at 67% ABV

worlds-stongest-beer

Sorry, Armageddon, you’ve been officially dethroned. Brewmeister, the same ambitious folks who brought you the former title holder, unleashed their latest boozy monster: Snake Venom. The brew boasts a colossal 67% ABV and features smoked peat malt and a curious combination of Champagne yeast and ale yeast.

To put things in perspective, vodka, tequila, and whiskey usually clock in at about 40% ABV — making Snake Venom an exceptionally caustic brew. As some point out, whether it’s “technically beer” is up for debate, as the freeze distillation method used pushes it closer to hard alcohol territory.

As for the actual taste? Let’s just hope people don’t start asking for chasers with their beer. If that happens, I’m throwing in the towel.

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Charisma has an undying love for gritty literature and drinks coffee like water. She also hails from Toronto, Canada and is a die-hard Maple Leafs fan, sigh.



  • Van Carney

    Either they are adding over-proofed alcohol, or they are distilling the beer. Either way, it’s not beer — it’s a spirit. I draw the line at Barley Wine — at 10 to 16 percent, it’s plenty strong and still very much a beer with the body, texture and flavor to match.

    • Leonard Remillard Jr.

      if you had read the article, you would have read that they are using a combination of Champagne yeast, and Ale yeast for the fermenting, and Ice Brewing as the method of brewing it. it is not distilled, it is not adding liquor. it is BREWED this way.

      • Van Carney

        OMG! Champagne Yeast and Ale Yeast — that totally explains it!

        Except it TOTALLY DOESN’T.

        “As the yeast culture grows and metabolizes more and more of the sugars in the liquid, carbon dioxide builds up and causes the solution to become bubbly. This gas is often allowed to escape from the solution. With unlimited sugar, the alcohol level increases during fermentation until it reaches a concentration between 12 and 18%. Levels of alcohol above 18 or 19% are usually toxic to the yeast and leads to the death of the cells. This tolerance limit laces an upper value on the % of alcohol produced solely by fermentation. Achieving a higher percentage of alcohol requires that the solution be fortified by adding more concentrated alcohol or by distillation.”

        source: http://faculty.unlv.edu/landau/alcohol.htm

        So hey bub — I did read the article, and moreover, I understood the implications and science behind it a whole hell of a lot more than you did.

        So next time you get the urge to get all snarky on someone online, DON’T.

      • Lol lenny

        Look up freeze distillation… It is not brewed that way and you are retarded for thinking that it could be, now look over there Lenny, you get to tend the rabbits…

  • Esteban Criado

    See this beer is the strongest right now at 70% called Mystery beer by ‘T Koelschip

    http://www.tremblingmadness.co.uk/1/post/2013/09/worlds-strongest-beer-available.html

  • Anonymous

    I will just leave this case here if you guys get thirsty.

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