Message #1153085

[HalfSmokes]

I read the article, I still dont buy it,

The beer then undergoes a process called freeze fermenting, which is done by drastically lowering the temperature and repeatedly removing the first part to freeze, leaving behind only the richest alcohol content.

Read more: http://www.foxnews.com/leisure/2012/10/24/scottish-brewer-unveils-brewmeister-armageddon-world-strongest-proof-beer/#ixzz2AQS5JW4h

even the hardiest yeast has trouble over 15%, anything over that and it becomes much harder to keep alive (one of the reasons why 120 minute is so special), after the first thaw, the yeast should all die.