Anyways, from what I read the animals they used as bottle sleeves for this “beer” (at 55% it’s not a beer – it’s some barley-based travesty) were all roadkill corpses, so don’t think of it as a macabre way to market your beer – think of it as “recycling”!

So much so that I would advocate that taking a trip to a state that it is legal to sell beer of such concentration, and paying the opening rates ($100-200/bottle) are not totally unreasonable. After all, look at scotch prices.

I prefer the copper clad ceramic bottle to the…uh…rodent here. But to each his own…

It looks like you have better friends/associates than I do, at least in the beer production department. I have to make do with commercially available craft brews.

No, the very best domestic trippel is the one my old roofing boss brews. Personally, I think his is better than the Abbey Trippel he and his wife brought back from their beer tour of Belgium – the kind you cannot get anywhere but the Abbey itself. As for Maudite – I like it, but the La Fin Du Monde is better.

I would try the Darkhorse, but at the moment don’t drink (wouldn’t mix well with teh meds). That said, I was never a big fan. Though to be fair, when they opened I was generally drinking either Michigan Brewing Company, or home brews that were generally pretty damned tasty. There was some seriously stiff competition.

Paul W. –

Yes, you can also do that with cider that has just managed to turn as well. Or worse, with silage. Though freezing silage makes it slightly more palatable (I am given to understand) that is relative to it’s complete and utter foulness. My dad likes to talk about one of his few experiences with alcohol, which happened when he was just making the transition to teen. He and a friend tapped a silo and drank what came out without any kind of filtering.

Kind of explains why my dad has never gotten drunk since. He’s lucky he can still see.

Freezing and filtering apparently makes it far less likely to cause permanent damage.

I would also note that that is not a bottle of beer. I am not sure exactly what one would call it, apparently they freeze their beer to eliminate non-alcoholic fluids. But I definitely don’t think beer is a reasonable name for it.

Beer jack, or something like that, I’d guess.

“Jacking” is the process of freezing a liquid to get the water (as ice) out, and thus jack up the levels of everything else.

If you do that to hard apple cider, you get “apple jack”—which is not just for breakfast anymore—but it’s a generic process.

Fin du Monde is good, but my favourite to consume at events of the godless is another trippel by Unibroue: Maudite (ie damned). On the other hand, if you are looking for a good USian trippel, Sapient Trip by Dark Horse brewery (MI) is very nice (and has a great graphic on the bottle: Death with a mailbox)

As for the unfortunate squirrels, as I used to tell my kids: Just because you *can* doesn’t mean you *should*