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What are "Double" beers?

Discussion in 'Beer Talk' started by hopscrazy, Oct 5, 2013.

  1. GodlessWatermelon

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    I usually tell people it just means "souped up". More alcohol, more punch, more robust, bigger, bolder, etc.
     
  2. jmw

    jmw

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    not just American
     
  3. dedbeer

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    This
     
  4. mntlover

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    Means it cost twice as much lol.
     
  5. TheJermis

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    I'm glad you dig Double-Wide, but interestingly enough, it came a couple years before Single-Wide.
     
  6. Dope

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    Learn something new every day!

    Dope
     
  7. marquis

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    I hope not from bitter experience. Back in my early homebrewing days when I made beer from kits I thought that using two kits would produce something better.The whole balance was wrong and it was dreadful.
     
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  8. kingofhop

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    Really? huh learn sumpin new every day!
     
  9. Martyartie

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    This is what is technically known as "complete rubbish". The evidence is that an Imperial Stout, or a Russian Stout, or an Imperial Russian Stout, was simply a stronger version of an ordinary stout. Courage IRS, in its last years of broduction at the Anchor brewery by Tower Bridge, was parti-gyled with the weaker Velvet Stout: same recipe, different strengths.
     
  10. ChuckHardslab

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    One for each hand?
     
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  11. mmoseleyfm

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    That's because I squared = 1. So it wouldn't make any sense. "1PA." Math dorks should get that...
     
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  12. SouthAtholSuds

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    Double Beers are the single beer I reach for in two different places when I've had too much to drink.
     
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  13. BeerRenter

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  14. Biffster

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    "Technically" it is not "complete rubbish". While I will concede that original versions of RIS were, in fact, larger versions of dry stouts, almost all I can think of now have a different recipe, since parti-gyle brewing is no longer common. That said, roast malts, black malts, dark specialty malts (and hops, for that matter) tend to not add when you step up a recipe; they are closer to multipliers. If anyone has ever stepped up a home brewed recipe or pilot brewed recipe to production strength, often tweaks have to be made. So the first runnings of a parti-gyle stout canbe disproportionately bitter and burnt compared to the second runnings.

    I have brewed lots of beer, lots of stout, and lots of parti-gyle. Parti-gyle does not, in my experience, tend to be linear in its flavor profile, most especially with assertive beers.

    But to reiterate, I totally agree with you that the original Imperial Stouts would likely have been the first runnings of stout breweries. I just don't agree that they would have tasted identically like a stronger version of a dry stout.
     
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