How do you define "Extreme beers"?

[TheBeerSnob]

What's your definition?

Is it flavor based? Alcohol based? Ingredient based? Uniqueness?

I suppose that a "quick" review of my "habits" would tend to lean towards flavor. But does that make it "Extreme"?

My favorite beer of all time is Rochefort 10. Definitely extreme-ly good. Big, bold, with marvelous carmel flavors and fruity hints on the smoothest and softest deliveries to the pallet possible.

But then I truly enjoy the extreme-ly low volume "Blanche de Chambly". So much flavor packed into a 5% beer...

And we haven't even started down the Lambic/Gueze or sour ale lines, have we?

[BluesHarp]

I would say "off the beaten path", regardless of the criteria.

Dogfish Head World Wide Stout 2002 vintage, for example.
It is officially listed as an Imperial Stout, but at 23%ABV!! Yes, extreme.

[Stodbrew]

I would have to agree with Blues. "Off the beaten path" is great way to describe them. Certainly beers with ungodly amounts of alcohol, not that that's a bad thing, qualify.

[Herb Ninja]

I would usually call a beer extreme based on its alcohol, which would need to be 10% or more, but there are some extreme lambics at 5%, especially the real Gueuzes. Its a shame Maui doesn't get many "extreme" beers. Peace, HN-

[BluesHarp]

..to add to the debate: Dogfish Midas Touch is made with barley, some grapes, some honey, and has Saffron added...but is based on centuries old deposits found in drinking vessels in King Midas' tomb...extreme or just really, really traditional??? ;)

[TheBeerSnob]

Damn, just when I thought fishing season was over, now I've got to go after Dogfish...

Thanks for the marvelous feedback! Here's to what Ale's ya'!

hmm, sounds like time for a brew!

[Caffinehog]

120 minute IPA
20% alcohol
continuously hopped for 120 minutes
dry hopped every day for a month.
Yes, it's dogfish.

Most microbreweries died, and most survived on making a few varieties of common beers. Dogfish lives off uniqueness. Worldwide and 120 minute can be grabbed at www.liquidsolutions.biz

[paul84043]

I like BluesHarp's definition of extreme, anything that you take a taste of and go "whoah!!" for whatever reason...be it alcohol, or sheer flavor.

I made an IPA (my first and only partial mash to date) and I gave a few samplers to some friends. They asked me later how much Vodka I put in it...
I told them, none, it's pure beer...I guess every one that tasted it, thought for sure there had to be some kind of strong grain alcohol in it as it was the strongest beer they had ever tasted.

Pretty Cool....I have some left still and treat them with great respect. I wasted some of them once and the wrath of the beer gods was terrible....

[TheBeerSnob]

To the Paulster echoing the Harpster:

I really like that: Whoa.

Well put. Well summed.

I'd say the whoa factor is critical. I had to review my notes on the Anchorage Beer and Barley Wine Festival just finished to realize that I have tasted the 120. I didn't like it. I didn't get the volume, and the taste was syrupy and had a fuelish flavor. Also missed any semblance of balance. But I also certainly agree with the "push the envelope, think sideout of the xob" philosophy. How else do we find the new, unique quaff?

And from what I've seen from their website, I'd be very interested in "finding the sweet spot". The Whoa factor. I'm sure they have it; just that the 120 didn't do it for me. And I truly enjoy a well balanced BIG Beer.

-TBS

No, I haven't had them all. Just the good ones!