It doesn’t, it’s impossible for a beer to continue to ferment if there is no more sugar for the yeast to convert to alcohol. What you’re experiencing is a placebo effect. Most people assume it continues to ferment and when they open a beer that’s really old and tastes different because the flavor degrades everyone gets all “woah this beer is strong” attitude when it really isn’t stronger but only the flavor has changed.

Edit: also you would need to know the original specific gravity of the beer prior to fermentation to determine that you’ve magically reached 30% abv after aging the beer.
- shvingter88

It was 13% when I bought it, so I might have just gotten drunk regardless.

It was 13% when I bought it, so I might have just gotten drunk regardless.
- AdamFrench

Strong possibility

It doesn’t, it’s impossible for a beer to continue to ferment if there is no more sugar for the yeast to convert to alcohol. What you’re experiencing is a placebo effect. Most people assume it continues to ferment and when they open a beer that’s really old and tastes different because the flavor degrades everyone gets all “woah this beer is strong” attitude when it really isn’t stronger but only the flavor has changed.

Edit: also you would need to know the original specific gravity of the beer prior to fermentation to determine that you’ve magically reached 30% abv after aging the beer.
- shvingter88

This is the correct answer

This is the correct answer
- Streit2ThePoint

Abv of a beer does not change when aged, if anything it might lose a little slightly.
- shvingter88

No disrespect, and not to put too much of a fine point on it, but you just contradicted yourself in this single post.

No disrespect, and not to put too much of a fine point on it, but you just contradicted yourself in this single post.
- Bendecko

The point is abv cannot go up but might going down .00000001%

The point is abv cannot go up but might going down .00000001%
- shvingter88

This is the correct answer



The flavor profile changes and as shvingy pointed out a lot of people associate that with a higher alcohol content which is a false narrative.


Also +2 shvingy

Several michaelbob ultras with the limes

2 kane head highs, 3 sierra nevada pale ales, 1 troegs blizzard of hops, 1 nolets gin.

The point is abv cannot go up...
- shvingter88

This is the correct answer...
- Streit2ThePoint

Understood from earlier...

The abv does in fact go up for me during a certain period of aging...



... but that's because I'm usually adding some extra sort of grain spirits (usually whiskey) while the poured glass is sitting there and "aging" right in front of me...

Understood from earlier...

The abv does in fact go up for me during a certain period of aging...



... but that's because I'm usually adding some extra sort of grain spirits (usually whiskey) while the poured glass is sitting there and "aging" right in front of me...


- Bendecko

I’ve never mixed beer with whiskey or vodka. What sort of beer would you add it to and why would you not just shoot the booze and drink the beer?

I’ve never mixed beer with whiskey or vodka. What sort of beer would you add it to and why would you not just shoot the booze and drink the beer?
- shvingter88

I will add a caesar to a beer if i'm hungover.

hey does anybody know if beer gets stronger over time?


thanks in advance

hey does anybody know if beer gets stronger over time?


thanks in advance
- BINGO!

i can never seem to age one more than 5 or 6 minutes so i'll never know the truth.

I will add a caesar to a beer if i'm hungover.
- golfingsince

- kicksave856

Have you tried it? Has to be a lighter beer.

A proper caesar is delicious.

Have you tried it? Has to be a lighter beer.

A proper caesar is delicious.
- golfingsince

i can't even stand the caesar (which is a bloody mary here, right?).

but i haven't ever been able to wrap my head around mixing anything with beer. it feels wrong and the resulting consistency is usually a gag trigger for me.

i can't even stand the caesar (which is a bloody mary here, right?).

but i haven't ever been able to wrap my head around mixing anything with beer. it feels wrong and the resulting consistency is usually a gag trigger for me.
- kicksave856

The caesar is so much more than a bloody mary although it's derived from it.

Mix that Caesar into a beer or two and you have a delicious hangover fixer upper.

The caesar is so much more than a bloody mary although it's derived from it.
- golfingsince

i just mix gin and orange juice for a morning drink. people here want you to drink a bloody mary or a mimosa and i find both a bit gross.


i see through the magic of google that the caesar is different but both are impossible for me. i can eat tomato soup but for some reason cold tomato juice is a no go for my taste buds.

i just mix gin and orange juice for a morning drink. people here want you to drink a bloody mary or a mimosa and i find both a bit gross.


i see through the magic of google that the caesar is different but both are impossible for me. i can eat tomato soup but for some reason cold tomato juice is a no go for my taste buds.
- kicksave856

That's unfortunate. You'd probably hate gazpacho.

The clam juice is what gets most people.

Horseradish, pickled beans. Quite the drink.

That's unfortunate. You'd probably hate gazpacho.

The clam juice is what gets most people.

Horseradish, pickled beans. Quite the drink.
- golfingsince

I’ve never mixed beer with whiskey or vodka. What sort of beer would you add it to and why would you not just shoot the booze and drink the beer?
- shvingter88

I don't like chasers. I prefer the cocktail already mixed as a personal preference. Nor do I like the shot in a shot glass being dropped into the beer. I believe that's called bombing/depth-charging the boilermaker. Regardless of how the mixture is done—chasing the shot with a beer, bombing it, or just pouring it in—it's still technically considered a "boilermaker" (in the US), but for the purpose of ordering, you usually have to specify how you want it, even if you don't ever use that name.

I've never tried vodka. But that's probably because I'm not a vodka guy. (I'd also never try gin because I really only like gin for martinis and tonics.)

Whiskey perhaps can go with any kind of beer, IMO.

I've also tried rum in beer, but mostly with dark beers, usually a porter/stout. I know there's a cocktail called "Hangman's Blood" that uses additional spirits and other ingredients, but I haven't tried it. I like the simpler mix.

I've also tried sake+beer, which is technically only fermented, not distilled. I think it's best with light-ish lagers/pilsners.

For me, it's a matter of the type of alcohol and how much is added, and perhaps that is a function of the kind of beer used and its ABV. FTR I haven't and probably never use any really nice/top-shelf/exclusive spirits for any cocktail, especially for mixing with beer. And I wouldn't use a limited production beer either.

There are many established cocktails that use beer. A good cocktail reference book should have several, if not most/all listed. So despite Kick's objection to the concept, it does please the palate of many others.

The caesar is so much more than a bloody mary although it's derived from it.
- golfingsince

I thought you meant salad

I don't like chasers. I prefer the cocktail already mixed as a personal preference. Nor do I like the shot in a shot glass being dropped into the beer. I believe that's called bombing/depth-charging the boilermaker. Regardless of how the mixture is done—chasing the shot with a beer, bombing it, or just pouring it in—it's still technically considered a "boilermaker" (in the US), but for the purpose of ordering, you usually have to specify how you want it, even if you don't ever use that name.

I've never tried vodka. But that's probably because I'm not a vodka guy. (I'd also never try gin because I really only like gin for martinis and tonics.)

Whiskey perhaps can go with any kind of beer, IMO.

I've also tried rum in beer, but mostly with dark beers, usually a porter/stout. I know there's a cocktail called "Hangman's Blood" that uses additional spirits and other ingredients, but I haven't tried it. I like the simpler mix.

I've also tried sake+beer, which is technically only fermented, not distilled. I think it's best with light-ish lagers/pilsners.

For me, it's a matter of the type of alcohol and how much is added, and perhaps that is a function of the kind of beer used and its ABV. FTR I haven't and probably never use any really nice/top-shelf/exclusive spirits for any cocktail, especially for mixing with beer. And I wouldn't use a limited production beer either.

There are many established cocktails that use beer. A good cocktail reference book should have several, if not most/all listed. So despite Kick's objection to the concept, it does please the palate of many others.
- Bendecko

I could go for a caesar