tag:blogger.com,1999:blog-6954593342490381212.post659882778541611408..comments2024-03-10T09:16:57.668+01:00Comments on Loire Valley Experiences: Corker of a beer...Unknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6954593342490381212.post-66898405373802929172013-08-07T17:01:56.041+02:002013-08-07T17:01:56.041+02:00It is only 6.5% ABV... that's nay potent [well...It is only 6.5% ABV... that's nay potent [well it is a bit more than 90 shillings, admittedly] but there was always a great brewing tradition in France....<br />until the Great War... when, like the UK, everything went downhill fast!!<br /><br />The corked bottle was always the preferred method for a keeper... the bottle can be kept on its side... a crown cork rusts through if you do that.<br />If on the yeast, any brew will keep for many years, providing the cork doesn't dry out.<br />Some Belgian brewers have a belt and braces approach... a standard cork and then a crown cork. <br />And as for gravity... well, in the barn we have Tripel Karmelite at 10.5% ABV, Sammiklaus [Austrian] at 21% ABV... a Durham Brewery "Desolation" at 10% ABV... please note that ABV is as the bottle was corked... on the yeast it will still have worked... and dependant on the priming it can be up to 1.5% stronger!!!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-6954593342490381212.post-10591172788914615132013-08-03T09:16:43.863+02:002013-08-03T09:16:43.863+02:00It's potent stuff looking at the label... 4 pi...It's potent stuff looking at the label... 4 pints of that and ..............Colin and Elizabethhttps://www.blogger.com/profile/15990185210945021818noreply@blogger.com