TOPIC:

"TheBeerNut":ry9zn42y wrote: I asked how they did it -- if it was oak aged or what.

Liam says it's just their usual yeast, bunged into a higher gravity wort it's not used to. Brewfolk make of that what you will.[/quote:ry9zn42y]

I'm still baffled by that. I just can't see how they would have predicted what the over worked yeast would have done with the beer. It could well have turned out undrinkable.

It flies in the face of what most brewers would say about yeast management. Yeast shouldn't be shocked into levels of sugar or ethanol they are not used to. It tends to make then sleepy and not ferment well.