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I've used champagne yeast to make beer, beer yeast dies with an alcohol content > 12 pct.
Ended up with 15 pct alcohol but lots of additional sugars, via rice syrup. Should be interesting to see their approach, with just wort.
The dry hopping I am sure has made it extra snappy, that is a great hop.
If you want to try to make your own some time. I couldn't keep up with demand! I have all the equipment.
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