Ben Viveur: Snake Venom

“Bensoir! It's me, Benjamin. I like to eat and drink. And cook. And write.
You may have read stuff I've written elsewhere, but here on my own blog as Ben Viveur I'm liberated from the editorial shackles of others, so pretty much anything goes.
BV is about enjoying real food and drink in the real world. I showcase recipes that taste awesome, but which can be created by mere mortals without the need for tons of specialist equipment and a doctorate in food science. And as a critic I tend to review relaxed establishments that you might visit on a whim without having to sell your first-born, rather than hugely expensive restaurants and style bars in the middle of nowhere with a velvet rope barrier, a stringent dress code and a six-month waiting list!
”There's plenty of robust opinion, commentary on the world of food and drink, and lots of swearing, so look away now if you're easily offended. Otherwise, tuck your bib in, fill your glass and turbo-charge your tastebuds. We're going for a ride... Ben Appetit!

Showing posts with label Snake Venom. Show all posts

Tuesday, November 12, 2013

The strongest beer in the world

One Easter, way back when I was but a callow and impressionable teenager, my father gave me, instead of an egg, a bottle of Kulmbacher EKU 28. 'The strongest beer in the world', he said, and it probably was back then.

At the time, I was very interested in world records and just beginning my journey of discovery into the beeriverse, so this was an item much revered and awed until the time came to drink it. The Robert Wadlow of beer.

Truth be told, I didn't enjoy it all that much, but at least I could say I'd tried the strongest beer in the world and wouldn't need to have it again. Ever.

Except that a couple of years later I found out about Schloss Eggenberg 'Samichlaus', which - at 14% ABV - was even stronger than EKU. Again, it was widely reckoned to be the strongest in the world at the time; again, I tried a single bottle, and, again, I wasn't very impressed.

That was nearly two decades ago, but I'm still not particularly keen on doppelbocks and other super-strength lager type beers. Too sweet, too malty, nowhere near enough hops for my liking.

And to the breweries producing weapons-grade beers these days, a piddling 14% is basically less alcoholic than water. Water, I say!