What are "Double" beers?

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

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  1. GodlessWatermelon

    GodlessWatermelon Apr 12, 2012 Maryland

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

    jmw Feb 4, 2009 North Carolina

    not just American
  3. dedbeer

    dedbeer Jun 23, 2013 Illinois

  4. mntlover

    mntlover Jun 30, 2003 Tennessee

    Means it cost twice as much lol.
  5. TheJermis

    TheJermis Dec 20, 2005 Missouri

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

    Dope Oct 5, 2010 Massachusetts

    Learn something new every day!

  7. marquis

    marquis Nov 20, 2005 United Kingdom (England)

    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.
    ChuckHardslab and azorie like this.
  8. kingofhop

    kingofhop May 9, 2010 Oklahoma

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

    Martyartie Oct 22, 2003 United Kingdom (England)

    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

    ChuckHardslab Jan 25, 2012 Texas

    One for each hand?
    DelMontiac likes this.
  11. mmoseleyfm

    mmoseleyfm Apr 7, 2006 Massachusetts

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

    SouthAtholSuds Nov 3, 2008 Massachusetts

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

    BeerRenter Oct 19, 2012 Massachusetts

  14. Biffster

    Biffster Mar 29, 2004 Michigan

    "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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