Red Army and Vodka

A standard can of beer is 355 ml at 5% that means ~18ml of Alchohol or 36ml for two cans. Ethanol weighs in at ~.8g/ml.
That means 2 the alchohol in two cans of budwiser weights in at bit under 29 g. so three would be closer than 2.

 

It all depends where you live in the USA . Some states require a 3.2% of alcohol for beer.

http://alcohol-freaks.blogspot.fr/2009/12/budweiser.html

 

Which would make it even more beer equivalants although to be fair according to that article it was only a couple states and then only in certain places. Still 2 or 3 is hardly enough to get drunk on although as mentioned it might double or more in some cases which is getting up there.

 

Vodka seems to be more appropriate logistically, at least. Can you imagine how many trains per day would be required to provide enough pure "active" substance to the Red Army? With just 3.2% beer Russians would have lost the war.

 

Getting drunk on Budweiser for a Russian would be mission impossible .

 

I always thought getting drunk on Bud was a mission impossible, here in England it is considered only one up from alcohol free. But before you all from across the pond howl in anguish I actually liked Bud when I drank, now along with meat it is in the "I don't do that" pile.

 

As I wrote before, in reality the surviving troops had not only their own rations, but often the rations of their KIA/WIA/MIA comrades as well. Finnish veterans have told of the smell of booze when checking up the fallen soviets soldiers, as well as clearly visible signs of intoxication in some of the attacking troops.

Naturally the equivalent of 2-3 large beers would not be that much for us, who are well fed and well slept - not even when that amount is doubled of maybe even tripled. However none of the soviets rank and file soldiers were fat. Often they were poorly fed and very tired too. We all know how the alcohol affects in that kind of situation.

Or maybe they had been given the alcohol to ease the burden of being the aggressor...

 

I consider Budwiser beer like McDonalds food to be based on the theory of guaranteed mediocraty. You'll almost never get a bad one but you'll very seldom get a good one either. A lot of beer's here, even the crafted ones, are around 5% (which I prefer as I drink for flavor rather than to get drunk) although some will range up over 10%.

 

I used to be a microbrewer - hence the nick KodiakBEER - and thus pretty familiar with beer of all kinds. The problem with Bud is that the main grain used to brew it is rice rather than barley. They use rice because it's cheaper than barley. The problem then arises that the resulting thin liquid doesn't have the same heavy mouth-feel as beer, so a harmless product called gum arabic is added to thicken the brew to resemble a pure barley beer. Problem number 2 is that it doesn't have the proper color so its actually dyed to look like barley beer. Without the dye, it would look like off-color water.

Budweiser, really, is more properly a weak saki disguised to taste like beer. It won't kill you, but any of the other American macro-brews are at least brewed with barley, hops and water - they're actually beer.

 

I don't know if you all still recall very old British series "On the Busses". I was a kid then. The 3rd series is:
"Brew it Yourself!".
Enjoy watching! Those impatient may skip directly to 6:58.
Watch it Kodiak - This might be educational for amateur brewers!
[media]http://www.youtube.com/watch?v=wi3MwertsWU&list=RD02wi3MwertsWU[/media]

 

"Bud" is fake! Is there anything original in ti? Occasionaly I drink "Budweiser" but the original from Budějovice. An excellent beer.

 

Yeah, Bud is fake beer under most definitions. They had a big fight some years ago with the EU, especially the Germans, who didn't want a rice brew sold as beer. That's not a secret - bud "brags" about the rice right on the label!

All of the American macro-brews are based on the Czech Pilsen style lagers, but none of them really get it. A true Pilsener is brewed with Saaz hops which give the style a floral aroma and somewhat different taste. American "pilsners" are just concerned with hop bittering units, so they use cheap hops (usually Cascade) so you get none of the hop flavor or aroma, just the bitterness to counter the malt taste. They're not bad per se, just boring - something to drink on a hot day... The US had very good beer of many varieties up until prohibition which shut down all the local breweries. After prohibition, there were only a few large concerns pitted to take advantage, and they went with volume rather than flavor.

That's changed though. Over the last 25 years, local breweries have sprung up all over and you can get very good beers again.

 

??? of course there are orignial things in it.
The waters origninal, kind of hard to make that.
Nothing fake about the rice. (I'll disagree about it being a saki as yeast isn't used in brewing authentic saki a type of mold is used in its place.)
The alchohol is real too.
The flavor ... well not enough there for me to call it fake.
Coloring ... I'll give you that one.
I think they also use at least some real hops.

 

http://www.sake-world.com/html/brewing-process.html

 

Pumpkin beer....Can't be beaten...

 

http://makezine.com/2013/04/24/how-to-brew-sake/

I must admit that I thought the original sake used just the mold with no yeast fermentation at all.
This one also goes into the mold aspect in some detail.
http://homebrewsake.com/home/recipe/
And wiki states:

Yeast isn't mentioned until you get into the 20th century but that is likely an oversight.

 

According to Bavarian Beer Purity law from 1487 AD it is illegal to use anything else except: barley, hops and water in production of beer. In Bavaria, selling of swill under the label of "Beer" is punishable by law.

I am from wine producing and drinking region; Riesling and Pinot are the most frequent sorts. Right now it is the season of "musts" which will turn into wine soon, on the St. Martin's day. Until then I will afford myself several one liter "rations".

Cheers! :drink_a_pint:

 

Sake, I'm spelling it correctly this time, must use some form of wine yeast because it's quite strong. Most beer yeasts kill themselves in their own alcohol at 4 to 6% strength which is necessary to leave enough malt (a sugar) in the beer for the correct flavor of the style. However, some brews use Champagne yeast to get up to 12% alcohol or so - some Scotch ales can be up in that vicinity, and a lot of craft brewers are producing barley wines at 12% or so. Even though the style is called barley "wine" it's still beer and sold as beer because it's brewed with barley malt.

Budweiser, on the other hand, gets most of its alcohol from rice (though there is some barley as well), so it's really neither fish nor fowl - it isn't a true beer, but maybe, because of the different yeast, it isn't sake either. It's a beer flavored beverage.

 

The "strongest" beer I've ever tasted was 11% Kulminator, a couple of decades ago in Erlangen/Germany in a restaurant which had 100 different sorts of beer. For my taste it was a bit too dense. 5-6% is optimal for a beer. I've heard that hardness of water is important too because dissolved solids affect its taste.

EDIT: To the subject. Vodka is a T-34 among all drinks: it is pure simplicity, it has just one important parameter - percentage, but it works.

 

I am not a drinker of Adult Beverages, but as someone who has worked on a Golf course for the last twenty years I can say with conviction that getting drunk on "Budweiser" (or any American mainstream beer) is not only possible but is a regular occurrence and I have broken up more incidents than my fair share of grown men acting stupidly.

Come to think of it, it sounds alot like being a Moderator here.