and i do stress.....
i think
Godzilla pt. II
So Im sitting here drinking one of the rarest beers in the world. Or so thats the way Im reading about it.
And Holy Shit, at about a quater of the way trough a 12 ounce bottle I know why. Never mind thats its only been revived for about 4 or 5 years now, or the fact that its Austrian born. But its ABV content is what makes it "The Rarest Bier"
Quote:
he strongest lager in the world is called Samichlaus, which means Santa Claus in the Swiss-German dialect of Zurich, where it is made. Its precise potency will vary slightly from one batch to the next, but Samichlaus always has at least 14 per cent alcohol by volume; and has on occasion almost touched 15.
Few occasions call for such a strong brew, but perhaps the stresses and strains of the festive season justify an encounter with Santa Claus in his most powerful incarnation.
Switzerland is among those countries that separate the celebration of Santa Claus, and the giving of gifts, from that of Christmas itself. December 6 is Saint Nicholas' Eve, and that is when each new batch of the potent brew is made, at Zurich's Hürlimann brewery, and laid down to mature in the cold cellars.
It takes almost a year of slow secondary fermentation to develop the full strength of Samichlaus. I can think of no other beer that has such a long period of cold storage (in German, lagering). Nor could the location of the cellars be more appropriate. The whole of the brewery is set into the foothills of the Alps, where the technique of lagering was born (though that was, it must be conceded, on the more easterly side of the mountains in Bavaria).
And Holy Shit, at about a quater of the way trough a 12 ounce bottle I know why. Never mind thats its only been revived for about 4 or 5 years now, or the fact that its Austrian born. But its ABV content is what makes it "The Rarest Bier"
Quote:
he strongest lager in the world is called Samichlaus, which means Santa Claus in the Swiss-German dialect of Zurich, where it is made. Its precise potency will vary slightly from one batch to the next, but Samichlaus always has at least 14 per cent alcohol by volume; and has on occasion almost touched 15.
Few occasions call for such a strong brew, but perhaps the stresses and strains of the festive season justify an encounter with Santa Claus in his most powerful incarnation.
Switzerland is among those countries that separate the celebration of Santa Claus, and the giving of gifts, from that of Christmas itself. December 6 is Saint Nicholas' Eve, and that is when each new batch of the potent brew is made, at Zurich's Hürlimann brewery, and laid down to mature in the cold cellars.
It takes almost a year of slow secondary fermentation to develop the full strength of Samichlaus. I can think of no other beer that has such a long period of cold storage (in German, lagering). Nor could the location of the cellars be more appropriate. The whole of the brewery is set into the foothills of the Alps, where the technique of lagering was born (though that was, it must be conceded, on the more easterly side of the mountains in Bavaria).
pete
