Global drinks giant has deliberately abused its position as the principle sponsor for the BII Scotland annual awards to strip selected winners, BrewDog of the title, ‘Bar Operator of the Year 2012’. Expecting to receive first prize, BrewDog employees attended the awards on Sunday May 6th and were seated with the judges When the announcement [...]
BrewDog launches 28%ABV beer served from a stag’s head to ‘smash UK perceptions of beer’
September 7, 2011
Ghost Deer unveiled as world’s strongest fermented beer and served through taxidermy bar tap.
BrewDog, Scotland’s largest independent brewery has today launched Ghost Deer, a 28 per cent ABV artisanal Golden Belgian Ale aged in six different oak casks and served only from a bespoke bar tap made from a real stag’s head. The new beer, designed to smash UK perceptions of beer, will only be available in the BrewDog Edinburgh bar, where the Ghost Deer tap has today been installed.
- The Ghost Deer stag’s head bar font has been constructed using a real deer’s head.
- The beer will be available from BrewDog Edinburgh for one month only.
- Just 200 litres of the beer have been produced.
- Ghost Deer beer will be available at £9.99 per glass from today.
- Venison burgers will be served during the launch event at BrewDog Edinburgh from 7.30PM.
- In 2010, BrewDog launched the world’s strongest beer, The End of History, a 55% ABV beer.
- Unlike the extreme ice distillation used to brew The End of History, Ghost Deer has been brewed using only fermentation.
Download the full press release and high resolution images below.
Quotations
James Watt, co-founder at BrewDog commented:
“Ghost Deer is designed to fuse craft beer, art and taxidermy. This is a revolution in brewing and in beer dispense. The impact is at once beautiful and disturbing – it disrupts conventions and breaks taboos, just like the beer it pours.”
He added:
“At 28 per cent, Ghost Deer the world’s strongest fermented beer, ever. It is fermented using three different yeast strains then aged in six different oak casks for over 6 months before being served from a deer’s head; it’s more complex than anything we’ve produced before.”
