Does any one have any experience with kegging beer at ~7000' and then hauling it to a party at ~3000'?
My thoughts are it's a closed system so the changes in altitude shouldn't impact the pressure at which the beer is carbonated. However, I am new to kegging and I have never tried moving beer...
You can use isopropanol just as effectively (but you can't drink it) - get it at the pharmacy. Use a 70% solution with H2O (it actually kills more bugs at 70 than at 95%).
As though Everclear is actually "drinkable." :drunk:
The thing I would say is that really good beer can be found all over Europe and generally speaking it costs less than water. Although there are now many excellent beers to be found in the U.S., they are far too expensive. That's just one of the reasons I make my own...
As for Asia, well beer is...
After having spent four years in Germany my recommendation would be to brew as little as possible. The beer in most of Europe is cheaper than water and super delicious! Of course there are styles you may not easily find so you may wish to brew occasionally. But for the most part take advantage...
To answer the OPs question what you propose should not be a problem. With regards to the discussion about pasteurization, the temps mentioned will not mean sterilization. Thus, given time the bacteria, wild yeast, and mold naturally present on the grains will grow.