Molson Ice

[bdelma]

Yep still going strong.

Can you still get that at the duty free? or do I have to go over the bridge to the retail place in Fort Erie.

[thebug]

Can you still get that at the duty free? or do I have to go over the bridge to the retail place in Fort Erie.

 

 

I have picked some up at the duty free in fort erie, don't recall seeing it at the duty free on the american side.

[bdelma]

Thanks alot. I remenber paying approximately $10 for a case. That was many , many years ago. Also John Labatt was another one.

[Jim in Anchorage]

You guys must have had big allowances. I started off buying hard cider $1.89/gal at the convenient store on Abbot road next to the RR bridge between Fisher and Martin. A special occasion was referred to as a "2 gallon night".

[bills_fan]

Because it is a malt liquor... Anything 5% is considered that.

 

 

This is not true at all. A beer can still be a beer up much higher than that.

 

Alcoholic strength

Beer ranges from less than 3% alcohol by volume (abv) to almost 30% abv. The alcohol content of beer varies by local practice[75] or beer style. The pale lagers that most consumers are familiar with fall in the range of 4–6%, with a typical abv of 5%.[76] The customary strength of British ales is quite low, with many session beers being around 4% abv.[77] Some beers, such as table beer are of such low alcohol content (1%–4%) that they are served instead of soft drinks in some schools.[78]

 

The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a byproduct of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts and consequently decreases the alcohol content.

 

Exceptionally strong beers

The strength of beers has climbed during the later years of the 20th century. Vetter 33, a 10.5% abv (33 degrees Plato, hence Vetter "33"), doppelbock, was listed in the 1994 Guinness Book of World Records as the strongest beer at that time,[79][80] though Samichlaus, by the Swiss brewer Hürlimann, had also been listed by the Guinness Book of World Records as the strongest at 14% abv.[81][82][83]

 

Since then, some brewers have used champagne yeasts to increase the alcohol content of their beers. Samuel Adams reached 20% abv with Millennium[84] and then surpassed that amount to 25.6% abv with Utopias. The strongest beer sold in Britain was Baz's Super Brew by Parish Brewery, a 23% abv beer.[85][86] The beer that is considered to be the strongest yet made is Hair of the Dog's Dave—a 29% abv barley wine made in 1994. The strength was achieved by using the eisbock method of freeze distilling - the brewery freeze distilled a 10% ale twice.[87]

 

http://en.wikipedia.org/wiki/Beer#Alcoholic_strength

[damj]

Maybe you are thinking of Labatt's Maximum Ice which was 7.1 or the Molson XXX which is 7.2?

My wife drank one on my Molson XXX's once without knowing it ... she was all loopy ... what a lightweight!!!

[bdelma]

My wife drank one on my Molson XXX's once without knowing it ... she was all loopy ... what a lightweight!!!

That's the stuff, getting old my memory is going.