Let's Talk About Scaldis - How Is It Made?

[CenturyStanding]

One beer you really don't see discussed much is Scaldis (Bush Ambree). In my opinion, their accomplishment of attenuating a 1.100 OG beer to 1.010 is as impressive, if not more so, than the much discussed Duvel.

Does anyone have more information on how this beer is actually made? Do they use lots of simple sugar adjucts, or have some special mashing procedure? How do they get such high attenuation? I have trouble getting beer that strong lower than 1.025.

 

[avidhomebrewer]

I've made it once, and it was a huge grain bill (ag) with an equally huge starter. Make sure there is enough yeast to work through the long haul.