ponytug
Super Member
I was sort of joking around, playing on the idea that atmosphere always influences perception. But you're right, the ABV could be part of it. I always figured the bigger difference is that they aren't required to pasteurize for domestic sales, whereas they are required to do it when exporting to the US.
It's possible they're related though, as they might start the export brew from a higher ABV pre-pasteurization, in order to net nearly the same after any evaporation losses. Alcohol does evaporate a good bit faster than water!
Here's a little secret to beers. Many beers are brewed to 16-20% alcohol and then that concentrate is trucked to a local bottler who then uses local water to dilute out the concentrate and bottle it. It saves a chunk of change on trucking, and enables a brewery to brew more gallons of beer from the same size fermentation facilities.
It does change the taste if one has sensitive taste buds. (Curse or blessing depending on the circumstances.)
All the best, Peter