I instantly thought of that one scene from Breaking Bad when Hank gets up in middle of the night and hears gun fire coming from his garage only to find his home-brewed bottled beer are exploding.
@@gabrielgr2653 i just looked it up and Sony Pictures actually commissioned a brewery back 2019 to make the beer for real as a promotion for the El Camino movie.
Adam, if you're reading this... maybe a video on the recycling of oil could be interesting! How often can/should you reuse fat? What are the risks? What about those huge trucks that buy ft from you, what do they do with the fat? Cheers keep up the good work.
In my teens i worked for a chicken restaurant and i asked the guy that picked up the oil what they did with the oil and he told me they recycled it. So i pressed and asked 'recycled into what?' and he said 'I normally don't tell people but most of it is used in cosmetics.'
About 3 to 4 years ago I started brewing myself. My first batch was what said the taste like pure ethanol with honey mixed in. Now I make wines, ciders and beers that coworkers and friends can't get enough of. Too bad I only make things seasonally. The science behind making alcoholic drinks is not hard but it is interesting.
That is why brewing is an art and a science. The science behind making adult libations is actually pretty complex (from a technical standpoint). The art is knowing where you can finesse things to end up where you need to be. At the end of the day the mark of a good brewer is answering would i like another with a yes
As an amputee I can tell you that hops add a bitter flavor to beer. However, hopping does nothing at all for the flavor of beer, but it can help you win a free beer if you can hop across a bar room with a pitcher of beer without spilling it. This is a skill I have perfected. I just can't do it so well if I'm drunk.
the simple data point that mint is akin to turpentine was worth the view. it also explained why the rapid cooling and zero time add of hops. never understood why, and I've physically made beer before.
Students at my Alma Mater brewed as well (the physics department, not chemistry, at least not as far as I'm aware). Their favourite was the Pan Galactic Gargle Blaster, a Begian style beer. Pretty strong stuff, as you might imagine.
My degree is in physics. "We have lift off!" comes to mind. I've brewed beer before. Several times! I learned it's easier to skip the malt part and go straight to fermentation. A gallon of grape juice (pasteurized, so there's no contamination), eight pounds of sugar, water to the five gallon line, add yeast(*), and wait a month. If you do it right you'll make five gallons of wine for ten dollars. The two things on the food chart that no one talks about are "yum-yum-yum!" and cost. You can buy malt sugar by the five gallon bucket, but the cost is four times the cost of an equivalent in table sugar. And you still have to add hops and boil the stuff, which is another two hours in the kitchen. With wine, you're fermenting as soon as the bucket's clean. I'm not knocking beer, but the economies of scale need to be addressed. (*) Champagne yeast works well. It's hardy, and it generates alcohol with a smile.
Rather like having your brain smashed in by a slice of lemon wrapped around a gold brick, I believe. But the Pan-Galactic Gargle Blaster is definitely a cocktail based on Ol' Janx Spirit, not an ale.
@@qwertyTRiG "Fluff, a cocktail made of beer and scumble." "Scumble is made of apples. Well, mainly apples. Also called Suicider, wherever men fall over backwards into a ditch."
1:50 Huh. As the only person in my family who really can't stand bitter foods or drinks like coffee/booze (though strong teas are fine), I figured I was just overly sensitive or needed more experience with these foods. Turns out I might've just been a little unlucky in the genetic tongue lottery. Looking forward to your video on it whenever you get to it!
That research paper also really intrigued me! Out of curiosity, what's your take on carbonated water? To me it just tastes bitter and really off putting. Always wondered if that was genetic, because fizzy water is also very hit or miss. Maybe unrelated but I also dislike olives.
There are some tasting strips you can get that are either very bland (so I'm told) or very bitter, depending on your genetic disposition. I also don't like coffee or alcohol, but will happily drink tea. Occasionally, I'll find an alcohol that only tastes sorta bad instead of "oh god, how do people drink this stuff" bad, but since I also don't like my head feeling fuzzy, I still don't partake.
huh maybe your onto something cause im in the same boat haha can't stand alcohol/beers n all fizzy water/sparkling water genuinely is nasty coffee thats bitter is absolutely rank for my tongue(although i love a mellow smooth sweet coffee)
@@ehsan_kia I also don't like olives! And carbonated water, even flavored, doesn't taste great. I will drink it mixed with lemon juice though, no sugar. The tartness of the lemon offsets the bitterness of the water for me.
@@Zuraneve Lemon juice does the trick? That’s intriguing considering dissolved C02 is carbonic acid (H2C03). From what I understand the acid creates that stinging bitter carbonated taste. Lemon juice is also very acidic, so I wouldn’t expect adding an acid to an acid to help
That is a yellowjacket. Living on the other side of the Appalachians from Adam and being a homebrewer (retired), I am quite familiar with them and what a bane to brewing and picnics that they can be. In the spring they search for protein, but once the tomatoes set and the blackberries ripen they become a serious problem if you are near ANYTHING sweet. Including, as we see here, wort in a mash tun. Also your child's ice cream cone or an open soft drink can. They especially love Mountain Dew and Sun Drop. They're nearly as aggressive as Africanized bees. They don't lose their stinger upon stinging and will usually sting repeatedly. They are a serious threat and you should familiarize yourself with them.
@@trplankowner3323 Where I live we have a species that looks almost identical, which despite being annoying and aggressive I have gotten used to, but also we have occasionally the invasive asian hornets which are in comparison almost terrifying.
@@timseguine2 Actually there are several species of wasps that we Americans call yellowjackets and they look very similar to a species of paper wasps as well. Seems that yellow on black scheme is popular with stinging insects. Try the chicken screwed to a board upside down over water method during the spring to get rid of them.
The last batch of beer I brewed (years ago) was a Wild Blueberry Saison. After primary fermentation I added the pureed wild blueberries, sealed up my fermenter, and went upstairs to clean up. Not an hour later I heard a loud POP! and thought "the only sound that could possibly be is the lid blowing off the fermenter." There was half-fermented blueberry puree halfway up the stairs, all over the wall, and on the ceiling lol. Beer turned out tasty and a brilliant shade of purple!
Reminds me of when my parents decided to make wine out of our concord grapes (well known as jelly grapes not wine grapes) and they added a sulpher compound (preservative that didn't kill yeast i think) and let it sit in the bathtub during the primary fermentation with the 1 way gas valve and it stunk like rotten eggs the entire time, i did not let it go. Also the wine was bad but it probably needs significant ageing to still taste bad. I much prefer the canned cherry pie filling recipe, sadly the cherry tree is dead now.
I make a lot of bread, and I have discovered that letting the dough rise overnight (or longer) in the refrigerator, it develops a delicious flavor that brings out the best in other tastes (a burger, a sandwich, anything you would serve with a roll or bun of some sort)
@@emanuelvellios I think he already got his drivers license haha And going to California was never illegal in the south as far as i know, but i am european so why would I
@@acidsteve9837 Uh, just as a reminder to our european friends, Knoxville to Needles, CA (The closest place you are going to get pot in California, though anyone who has been there will tell you you don't want to be in Needles, CA) is just over 3100km and 28 hours driving. So, you know, further than driving London to Moscow or Istanbul. A bit longer than a day trip.
18:45 Hmm, are you sure about most of the calories in beer being from starch? Ethanol itself is surprisingly calorie dense (7 calories per gram). The beer nutrition facts that came up on google revealed that a serving of beer contains 14g of ethanol, 13g of carbohydrates, and 2g of protein: the ethanol makes up roughly 2/3 of the total calories.
1) Those particular ratios would depend a whole lot on the particular style of beer you're discussing; 2) You're assuming the that people successfully metabolize the ethanol into energy, which they do not, especially when drinking enough to get drunk: www.seriouseats.com/cocktail-science-do-alcohol-calories-count-digesting-spirits
@@aragusea wow, thank you for the clarification. The topic of non digested calories seems like a very nice video idea too. I would definitely watch that.
The carbohydrates in beer aren't starch though, they are dextrines. Having starch in the finished product is something Brewers actively try to avoid, the risk of bacteria eating them is just one of several reasons. You would actually toss out your wort in many cases if it still contained starch. You are correct though in saying that there are bacteria and wild yeasts that are able to 'eat' starches and dextrines that beer yeast can't convert though. Brewers usually do an iodine test to check for unconverted starches.
Common misconception here: IPA's were actually not brewed for the purpose of surviving the trip to India. Brewers had been successfully shipping beer there for over a hundred years before the first recorded recipe for an IPA. It's not totally clear how they got there name, but it's much more likely they were brewed for the East India Trading Company. The bitter, citrusy flavors also play well with spicy food and warm climates, which made them more popular in India.
Yeah this. My theory was always that given the spice filled flavours of Indian cuisine, they opted for a beer that was also more filled with flavours as compared to a curry a more normal.pale ale is almost tasteless since all the floral notes are overpowered by the spices in the food
There weren't really any such citrusy flavours in IPA's back then. The types of hops being used didn't really have those type of profiles. They were much more earthy, grassy, herbal, etc. than the way we think of hops today. Also, those hop aromas and flavours would have well since oxidised. I think the first mention of IPA was in an advert in the 1850s and it stuck.
These two videos on the chemistry of beer are the very best I've seen in the genre of how beer is made. I work for a brewery but not on the production side (I don't make the beer) and these videos have answered all of my lingering questions that I was too embarrassed to ask our brewers. Bravo! Well done.
Idea for an experiment: Pizza dough with beer yeast? And there even is a (maybe slightly exaggerated) song about what happens if you manage to overcarbonate your beer: Uncle Hiram and the Homemade Beer.
Visit White Labs in Asheville, NC and you can get exactly this. A flight of the same beer made with different yeasts (to see the effect yeast has on flavor) and a pizza made with some of the same yeast.
Dude I’ve been making pizza with either beer yeasts or straight up beer on its own for some time and ngl it’s the best dough you can get. It’s so freaking flavorful
I'm pretty sure that the channel Townsends has made something with beer yeast. They recreate 18th century recipes as faithfully as they can, which sometimes does involve getting some specialty ingredients. The hosts have only ever outright hated something they made maybe twice, which to me is a good sign.
Thanks for this. I've loved beer all my adult life and have had about a dozen brewery tours, but I know much more now about the subject than I ever did before.
1:49 yes please. All of the thing you named are drugs (Ethanol, Coffein) and there was a theory about why we are sensetive to some chemicals in the way we are. Something about being socialy open and proactive (Ethanol, Coffein) is pretty good strategy to survive, cause people kinda dont if they are alone
An odd thing about caffeine is that different people have extremely different physical responses to it. Some people have sleep problems if they drink coffee in the late morning, while others break down the caffeine in the blood faster than it can reach their brain. Which is very much not the case for alcohol.
What an amazing video. I could only imagine how much work you put in learning all of this and then reciting it to the camera in an understandable and digestible manner. I like how you explain things and your casual demeanor makes me feel like I'm learning with you and not being patronized. You are really good at what you do.
This was great Adam! Would love a part 3 some day on the weirder side of beer, which is mostly to say the Belgian tradition-using wild yeast and purposefully including those lactic acid-making bacteria.
I remember going for a long bike ride in Oregon's Willamette Valley during hops harvesting season. Supposedly the hops have to be processed very quickly after harvesting, so the trucks would zip past us at a good clip, with unsecured strings and flowers of hops flying everywhere. It was a heavenly fragrance, if a little dangerous.
Did my undergrad dissertation on the TAS2R38 gene - a bitter taste receptor! Not in the context of beer, but some cool stuff. A rare example of just one gene controlling whether you can taste something or not, in this taste a handful of really bitter chemicals. Thankfully, I can't. There's some preliminary research pointing towards people with the gene turned on being more likely to be obese [more likely to prefer sweet foods and drinks], and those with the gene turned off are potentially more likely to smoke. Some very cool stuff.
1:49 that explains why I've been so beer averse for all this time. I hated the taste of beer and the only way I could tolerate it is if it was flavored. Meanwhile, other people hated the taste of flavored beer and prefer it to be bitter.
I've wondered this about any beer you'd describe as "hoppy". Hoppy beers have always tasted metallic to me, along with the bitter notes. However citrus wheat ales are incredibly delicious to me. Yeah, they still have hops, but that's not the primary flavor. I have the same problem with cilantro. If it's a main, highlighted flavor, I can't stand it but if it's in the background enough I'm able to enjoy the other flavors without the cilantro interfering.
@@bsn0730 the most predominant beer where I live in is "Pale Pilsen". Would that kind of beer be "hoppy"? I haven't tried much beers since the general flavor of beer just make me puke.
@@triadwarfare I'm guessing it would taste more yeasty and grainy (like barley), usually that's how pilsners taste to me anyway. Wouldn't necessarily describe them as hoppy although sometimes pilsners can have some of it. You ever tried something like Sierra Nevada's "sunny little thing"? It's a citrus wheat ale. It's fairly crisp and a little rich with orange citrus notes. I don't like pilsners usually either.
@@triadwarfare ipa's are generally going to be the hoppiest beers. For some reason they taste metallic to me but I can get a sense of crisp bitterness that's strangely refreshing. Sour ales are some of my favorites too, as long as they're not overly sweet
I taste hops way more strongly than other people, which makes IPAs just completely intolerable to me. I've found success trying darker beers; stouts (particularly milk stouts), porters, and brown ales are all very delicious. If you can find a fresh hop pale ale, those are usually extremely good as well. Very different from an aged one.
Thanks for teaching me about the relationship between hops and cannabis; you'll see those same resin "droplets" on cannabis like you do on hops under a microscope
@@Razor-gx2dq ooh good thoughts, cus having done research on what is and isn't smokable (for tobacco replacement) it seems that most things that are edible are generally smokable- so i would assume so? i suppose you could research what terps crossover with cannabis and what effects they would have
@@Razor-gx2dq I imagine you could dry it and stuff it in a tobacco pipe, I don't imagine much more than harsh smoke and perhaps a little flavor; if it were enjoyable it'd already be illegal ;)
@@Razor-gx2dq although hops and cannabis are related hops contain no thc. I brew and was thinking about adding some bud to a small batch to see what effect it would have. =)
Very educational video series. Previously, I knew the basic steps of beer brewing, but these helped me understand a lot more of the beer science/why it works. Cheers!
All of my beer IS carbonated naturally as is our beloved cask beer here in the UK. You just need to measure your priming sugar carefully via an online calculator. Great video as always!
Most beers now do not need a 60 min hop addtion. They used to because the orginal hops had low Alphia acid content. However many newer hops have double or triple the content. In fact most of the newer IPAs only put in hops near the end of the boil or even after in what they call the whirlpool. Also the longer you boil the hops the less flavor and smell you get from them, which is why many of the NE-IPA all the hops are added in the whirlpool. However those beers the require lots of hops to get flavor they also lose the flavor quickly. So look for the canned by date on those types of beers.
That's not totally accurate. Although most beers don't need as many early addition hops, and NEIPA's especially don't need them, you'll find relatively few professionally made beers that don't include a 60 minute addition. It's just we might use 1 lb instead of 3. You still get certain flavors from boiling that long that you don't get from shorter times. Source: am a professional brewer.
And of course it should be noted that low alpha hops, like Fuggle and Cascade, and especially Noble hops like Saaz or Spalt, are still very popular, especially in traditional European styles like Pilsners and Pale Ales.
Another great guest expert/professor! And I love that the beer was named after a specific literal dumpster fire, not just casually using the popular phrase.
as someone who spent years researching beers, wines, and meads for homebrewing. this is a great intermediary for those who don't brew themselves. very concise and scientific! fantastic production quality as always too! :)
Was just in eastern Washington state a few weeks ago sitting around a fire with a brewer between his brewery and the field where he grew his hops. Was truly interesting chatting with him.
This 20min video gave me more answers than actual commercial craft brewers could answer over my years of investigating home brewing. Thank you Adam, i'm ready to brew
Hey Adam, today I found something very interesting that I think would make for a good video. I've recently noticed a surge in "vegetarian chicken" and it's extremely similar to actual chicken! I don't think I could tell the difference if I didn't know it was vegetarian. It's made of proteins from either soy or something called "quorn", which is made from funghi. They then take these proteins and use either extrusion or "shear cell technology" to cause the proteins to align in a way similar to muscles, to mimic the meat texture. After that they add yeast extract to mimic the umami flavours in meat. I've only done surface-level research on this and I think it's a fascinating subject and a very good way to make our meat-loving society eat more vegetarian food. I'd love for you to share your opinion on this!
I too have had vegetarian chicken that tasted far better than actual chicken. I've also had vegetarian pastrami that tasted way better than actual pastrami. I would like to know how successful a chicken peri peri made with this chicken could be.
"That's why cannabis can have really similar sensory qualities to hoppy beer" -- That's why so many IPAs smell (if not taste) like terrible bong water, in my opinion.
I got into beer in college (as every student does) but discovered the craft beer movement pretty early on and latched on to that. After I discovered about brewing and its economical benefits I brewed up a simple pale ale. It was pretty terrible but I realised the sheer potential of this hobby of mine so started brewing again and again. It's all about learning from your past mistakes so that you can brew a better brew in the future. Beer definitely is one of those underdogs in the beverage world that just doesn't get a lot of love but can seriously punch above its weight class if given the chance. Belgian trappists, lambics and german dunkels come to mind.
I have always had a preference for your scientific/researched videos over your recipe videos (although you are a phenomnal recipe developer, especially that Hainanese Chicken Rice) but this might be my favorite video(s) that you have ever made.
Great video! I need to get back into brewing, it's such a satisfying hobby (when things work out right lol). I'm definitely interested in an episode on Marmite / Vegemite. It's not available in my part of the world and it seems people love it or hate it, so I'd love to learn more about it.
@@barbarab9375 Your autocorrect got you again, it's Vegemite :) Would love to see an episode on yeast extract spreads and why they are so addictive at least in some parts of the world.
I watched both parts of this series. It was very interesting and I don't even like beer. I think it's the hops that I can't stand. I wonder what beer would taste like without hops. I might actually like it.
Amazing work on this series Adam. If you're ever in the Akron Ohio area, I'm the head brewer at a local brewery there - the beer will be on me. Cheers!
Excellent history! I always love to see those sections in these videos! Also, minor minor quibble but "gruit" being borrowed from Dutch likely would be prounounced in a single syllable, a bit like "gruyt" (which is also an alternative form listed on wiktionary) *Edit: as the man himself said, both pronounciations are common! But that's still neat imo
@@ItsGoodToHangPirates Words change pronunciation all the time, especially when jumping from one language to another. Both pronunciations seem to be common.
@@aragusea Ooh I see I suppose you spent more time around people in the brewing industry than I haha I'm just a learning Dutch speaker and I get excited to talk about the language and it influencing English
0:30 this made me very sad for the bee, but after looking again I'm pretty sure it's a wasp and only feel sorry that the beer's flavour may have been mildly impacted. (PSA, wasps suck)
The elementary school I went to had a hop vine growing on one of the fences (I’m Dutch by the way), and I remember some kid telling me that “They use those things in beer”, and I never knew what exactly he meant until now, so that’s neat.
Fantastic videos! I've been an avid homebrewer for over 25 years, and it is great to see a clear, concise, ELI5 explanation of the entire process. A few (all minor) nits: * The difference between bread and beer yeast strains isn't an alcohol vs. CO2 thing. All S. cerevisiae use the same biological process to ferment, and produce alcohol and CO2 in roughly the same proportions. The differences are mostly in fermentation speed, secondary flavor compounds produced, ability to ferment certain complex sugars, and alcohol tolerance. * Not all lagers are crisp and light. It just happens that most of the commercially produced ones are because that's what's popular. There are dark ones (Schwarzbier, essentially the German version of Stout), and strong/heavy ones (Doppelbock, a malty, sweet, high-alcohol beer historically brewed by Bavarian monks), to name a couple. * For most beer styles, there should be negligible residual starch; if there's a lot of starch left in the finished beer then something went wrong in the mash. The carb content of beer consists mostly of unfermentable complex sugars, which brewers yeast cannot digest (but we, and certain spoilage organisms, can). It is these complex sugars (and the alcohol) which account for the bulk of the calories in beer, not starch.
Please do an episode on why people like me HAAAAATE bitter drinks. Beer, unsweetened tea, black coffee, it's all just nasty, unpleasant things that ruin my palette. For the longest time I literately just thought that adults were just willfully torturing themselves out of a delusion of "Me am Ad-dult now, me am can't have nice things, nice things for kids, me aren't kid". And I never understood it! If there is a genetic reason for this I want to know more! Thank you! ❤️ Side note: It's very easily connected to the boomer reaction of "Comic books are for KIDS! RARR!" or "Cartoons are FOR KIDS" or... really anything that is "X is for kids", it really felt like there was a Mass Delusion of self-imposed mental flagellation. Meanwhile I would read a comic, or play a video game, or watch an amazing animated show and just think "Dude this is AWESOME" and still no one over 40 seemed to deem it worthy of their "Adult Tastes" like Nascar and adult comedies full of fart jokes. And so, any drinks that are sweet got lumped in with that same thing. Another sidenote: I really don't like anything carbonated. Coke, Pepsi, Beer, the carbonation just flat out hurts. It's like someone shoved a bag of gravel in my mouth and punched me in the jaw.
So those sweet mixed drinks that say they're "malted beverages", do they get their base from just malted wort without adding the bitter stuff? In Canada most of them are vodka drinks, but I noticed the American versions of stuff like Mike's Hard taste different and say they're malted
I'd have to think so, because America has stuff like uber monster which is malted and is so sweet that you could probably compress it into a brick of sugar under enough pressure
Mike's Hard here in Canada, comes from Commercial Alcohols in Chatham, Ontario. At least their booze does. Then they mix it with lemonade and carbonate. Malted beverages, like Clear Malt, were a push a handful of years ago. They too are from malted barley, as it's a fantastic resource for brewing. But then charcoal filtered to get the flavour out, then other flavours added, then carbonated. Zima was a brand name.
In America the term “malted beverage” was used commercially to indicate an alcoholic beer, or beer-like beverage that was higher than a certain alcohol content. After a certain ABV you couldn’t call your product “beer.” That law is no longer.
I find your videos on Chemistry of Beer is really helpful for me BTW, next week I'll be working in a local beer factory, and these insights that i find in this video will be helpful for me enough to start my journey there.
I love this channel so much and it’s so informative and I love the topics because they are fun and educational and so interesting! Keep up the good work!
I'd be interested in that future 'genetics of bitterness perception' video. I'm normally able to stay calm under pressure, but the taste of beer and wine (and tonic water) are so incredibly and overwhelmingly offensive to me that they make me want to flip tables and punch walls (presumably I'm preparing to go into my death throes from clearly having been poisoned). I dislike coffee, even with lots of sugar and milk it is still a bitter drink that I cannot perceive as sweet. I'm not a fan of tea either. Some commercial bottled products called 'iced tea' are ok, I guess, but the 'tea' flavor still isn't a positive here. - Other slightly bitter things are fine. I'll eat my green veggies happily, for instance. However I'm entirely alienated from the 'bitter drinks' concept that you mention.
Bitters are poisons after all, that's why we have bitter taste buds all along our gut. I'd be interested in a video like this as well; my sister in law is a super taster too & insanely hard to cook for
I can't stand beer heavy in hops like IPA or tea and coffee. Though I have found the water content of a vegetable is major factor in whether I can eat it or not. Raw and dry spinach and kale are no issue, but lettuce, tomatoes, and boiled vegetables make me want to vomit.
Hey Adam, I recently discovered your channel and I truly enjoy your content. I work in the wine industry and I am going to steal your comparison of yeast stains to family and genetic heritage. I have never heard that comparison, but I love it, as it is true.
Does the camera lens look smudged or foggy to anyone else? The shots of Adam don't look very clear for some reason. Maybe he did something different with the lighting? Looks super foggy to me
Thanks Adam! I love to brew almost as much as I like watching your videos. 🍻 Also you should get some hop rhizomes for future cooking/brewing endeavors. They grow really well in Tennessee
The coolest thing about brewing-your-own is you can brew whatever you can imagine. I've been brewing a couple of years now and my favourites, so far, are: Rhubarb Berliner Weiße (sour beer which turned pink!), Pepernoten Stout (a Dutch seasonal bake flavoured stout) and just the classic Belgian quadruple (but a little darker). Experimenting with the basics ingredients and the capabilities of the yeast strains is also very fun. With brewing alone you could definitely spend a lifetime experimenting.
Beer in Swedish is öl. Ü isn't a common letter in Swedish (it's not in the alphabet) - it's mostly used in words borrowed from other languages, like müsli (muesli). This is mostly tidbits learned from when a friend of mine was teaching me Swedish. It should all be right, but I may have misremembered.
My adopted hometown of Kent, Washington, just outside Seattle, got its name from the county in England whose hops were widely grown in the Pacific Northwest in the late 19th and early 20th century. A hop blight wiped out the crop and forced a shift to a different source of income (which is how Kent came to be known as the "Lettuce Capital of the World" during the 20th century interwar period, and the Lettuce Festival eventually became what is today Kent Cornucopia Days), but hops were how the whistle-stop railroad town of Titusville became the city of Kent. Today the economy's mostly driven by Boeing and Amazon and people like me who work in Seattle and take the train every day.
in certain parts of st. louis city where i grew up, anytime the wind blows from downtown, you can smell the hops from the anheuser-busch facility. it’s an oddly nostalgic scent for something that smells so… weird. learning that it’s related to cannabis actually makes a lot of sense, because there’s definitely a similarity in the smell.
I instantly thought of that one scene from Breaking Bad when Hank gets up in middle of the night and hears gun fire coming from his garage only to find his home-brewed bottled beer are exploding.
Same
Schraderbrau!
@@gabrielgr2653 i just looked it up and Sony Pictures actually commissioned a brewery back 2019 to make the beer for real as a promotion for the El Camino movie.
And to show how he was under too much pressure, brilliant!
Adam, if you're reading this... maybe a video on the recycling of oil could be interesting! How often can/should you reuse fat? What are the risks? What about those huge trucks that buy ft from you, what do they do with the fat? Cheers keep up the good work.
Honestly, this is a great idea
In my teens i worked for a chicken restaurant and i asked the guy that picked up the oil what they did with the oil and he told me they recycled it. So i pressed and asked 'recycled into what?' and he said 'I normally don't tell people but most of it is used in cosmetics.'
They make soap and makeup and remove the glycerin from it to make explosives and personal lubricants and suppositories. 🤓🍻
some of it’s also recycled into biofuels too
I own a cantina in a developing country and we by all our oil reused and we go on to reuse it until it taste bad, I think it's that simple
"The kids are learning some real-world skills"
Ah yes. *Arson*
honestly yeah
Can't commit arson without beer, it's traditional.
@@Bagginsess Happy Bonfire Night (a few days early, but whatever) !
Yes
About 3 to 4 years ago I started brewing myself. My first batch was what said the taste like pure ethanol with honey mixed in.
Now I make wines, ciders and beers that coworkers and friends can't get enough of. Too bad I only make things seasonally.
The science behind making alcoholic drinks is not hard but it is interesting.
It also makes you popular.
"I'll bring five gallons of wine!" and you're invited.
ahah, my first batch of apple cider tasted like pure alcohol with severe yeast flavour, very good if you have a constipation :)
That is why brewing is an art and a science. The science behind making adult libations is actually pretty complex (from a technical standpoint). The art is knowing where you can finesse things to end up where you need to be. At the end of the day the mark of a good brewer is answering would i like another with a yes
i didn't know about the isomerization, though. That was new.
Not hard, but the equipment is expensive as heck. Lol
As an amputee I can tell you that hops add a bitter flavor to beer. However, hopping does nothing at all for the flavor of beer, but it can help you win a free beer if you can hop across a bar room with a pitcher of beer without spilling it.
This is a skill I have perfected. I just can't do it so well if I'm drunk.
You tell em Eric
as an amputee? Sorry to hear, but how does it relate to beermaking?
@@K1LD3R read his comment again
@@K1LD3R wooosh
@@K1LD3Rhopping bro, it’s a pun lmao
Is Adam pronouncing "terpenes" as "terrapins"?
That does seem to be how it came out of my mouth. Sorry.
@@aragusea turp city
Pine trees, citrus fruit, and hops are rich in turtles, don't you know?
It’s turtles, all the way down?
Yes he is.. he definitely is calling them Terrapins
This was an awesome two parter.
As a longtime homebrewer I appreciate this scholarly and practical lesson in how beer is made. Cheers!
the simple data point that mint is akin to turpentine was worth the view. it also explained why the rapid cooling and zero time add of hops. never understood why, and I've physically made beer before.
Students at my Alma Mater brewed as well (the physics department, not chemistry, at least not as far as I'm aware). Their favourite was the Pan Galactic Gargle Blaster, a Begian style beer. Pretty strong stuff, as you might imagine.
My degree is in physics. "We have lift off!" comes to mind.
I've brewed beer before. Several times! I learned it's easier to skip the malt part and go straight to fermentation. A gallon of grape juice (pasteurized, so there's no contamination), eight pounds of sugar, water to the five gallon line, add yeast(*), and wait a month. If you do it right you'll make five gallons of wine for ten dollars.
The two things on the food chart that no one talks about are "yum-yum-yum!" and cost. You can buy malt sugar by the five gallon bucket, but the cost is four times the cost of an equivalent in table sugar. And you still have to add hops and boil the stuff, which is another two hours in the kitchen. With wine, you're fermenting as soon as the bucket's clean. I'm not knocking beer, but the economies of scale need to be addressed.
(*) Champagne yeast works well. It's hardy, and it generates alcohol with a smile.
Rather like having your brain smashed in by a slice of lemon wrapped around a gold brick, I believe. But the Pan-Galactic Gargle Blaster is definitely a cocktail based on Ol' Janx Spirit, not an ale.
Nice name, love hitchhikers guide
@@qwertyTRiG "Fluff, a cocktail made of beer and scumble."
"Scumble is made of apples. Well, mainly apples. Also called Suicider, wherever men fall over backwards into a ditch."
@@geraldfrost4710 Wouldn't you prefer a banananana daiquiri?
1:50
Huh. As the only person in my family who really can't stand bitter foods or drinks like coffee/booze (though strong teas are fine), I figured I was just overly sensitive or needed more experience with these foods. Turns out I might've just been a little unlucky in the genetic tongue lottery. Looking forward to your video on it whenever you get to it!
That research paper also really intrigued me! Out of curiosity, what's your take on carbonated water? To me it just tastes bitter and really off putting. Always wondered if that was genetic, because fizzy water is also very hit or miss. Maybe unrelated but I also dislike olives.
There are some tasting strips you can get that are either very bland (so I'm told) or very bitter, depending on your genetic disposition. I also don't like coffee or alcohol, but will happily drink tea. Occasionally, I'll find an alcohol that only tastes sorta bad instead of "oh god, how do people drink this stuff" bad, but since I also don't like my head feeling fuzzy, I still don't partake.
huh maybe your onto something cause im in the same boat haha
can't stand alcohol/beers n all
fizzy water/sparkling water genuinely is nasty
coffee thats bitter is absolutely rank for my tongue(although i love a mellow smooth sweet coffee)
@@ehsan_kia I also don't like olives! And carbonated water, even flavored, doesn't taste great. I will drink it mixed with lemon juice though, no sugar. The tartness of the lemon offsets the bitterness of the water for me.
@@Zuraneve Lemon juice does the trick? That’s intriguing considering dissolved C02 is carbonic acid (H2C03). From what I understand the acid creates that stinging bitter carbonated taste. Lemon juice is also very acidic, so I wouldn’t expect adding an acid to an acid to help
I'm so early no one has busted his chops yet for calling a wasp a bee
He was just buzzed
That is a yellowjacket. Living on the other side of the Appalachians from Adam and being a homebrewer (retired), I am quite familiar with them and what a bane to brewing and picnics that they can be. In the spring they search for protein, but once the tomatoes set and the blackberries ripen they become a serious problem if you are near ANYTHING sweet. Including, as we see here, wort in a mash tun. Also your child's ice cream cone or an open soft drink can. They especially love Mountain Dew and Sun Drop. They're nearly as aggressive as Africanized bees. They don't lose their stinger upon stinging and will usually sting repeatedly. They are a serious threat and you should familiarize yourself with them.
@@trplankowner3323 Where I live we have a species that looks almost identical, which despite being annoying and aggressive I have gotten used to, but also we have occasionally the invasive asian hornets which are in comparison almost terrifying.
@@timseguine2 Actually there are several species of wasps that we Americans call yellowjackets and they look very similar to a species of paper wasps as well. Seems that yellow on black scheme is popular with stinging insects. Try the chicken screwed to a board upside down over water method during the spring to get rid of them.
@@trplankowner3323 They usually take care of themselves by drowning in my beer, so as long as I don't mind the crunch I am good ;)
The last batch of beer I brewed (years ago) was a Wild Blueberry Saison. After primary fermentation I added the pureed wild blueberries, sealed up my fermenter, and went upstairs to clean up. Not an hour later I heard a loud POP! and thought "the only sound that could possibly be is the lid blowing off the fermenter." There was half-fermented blueberry puree halfway up the stairs, all over the wall, and on the ceiling lol. Beer turned out tasty and a brilliant shade of purple!
oh god i feel sorry for your house must be smelling of fermented sugar and blueberries for some time lol
Reminds me of when my parents decided to make wine out of our concord grapes (well known as jelly grapes not wine grapes) and they added a sulpher compound (preservative that didn't kill yeast i think) and let it sit in the bathtub during the primary fermentation with the 1 way gas valve and it stunk like rotten eggs the entire time, i did not let it go. Also the wine was bad but it probably needs significant ageing to still taste bad.
I much prefer the canned cherry pie filling recipe, sadly the cherry tree is dead now.
I make a lot of bread, and I have discovered that letting the dough rise overnight (or longer) in the refrigerator, it develops a delicious flavor that brings out the best in other tastes (a burger, a sandwich, anything you would serve with a roll or bun of some sort)
the day has come, adam is talking bout the terps
He really should make some video of the culinary properties of cannabis, it would be so interesting!!
His pronunciation pained me every time lol
@@laurencottle397 he lives in the south, if he even thought about getting some cannabis he'd have police at his door.
@@emanuelvellios I think he already got his drivers license haha
And going to California was never illegal in the south as far as i know, but i am european so why would I
@@acidsteve9837 Uh, just as a reminder to our european friends, Knoxville to Needles, CA (The closest place you are going to get pot in California, though anyone who has been there will tell you you don't want to be in Needles, CA) is just over 3100km and 28 hours driving. So, you know, further than driving London to Moscow or Istanbul. A bit longer than a day trip.
18:45 Hmm, are you sure about most of the calories in beer being from starch? Ethanol itself is surprisingly calorie dense (7 calories per gram). The beer nutrition facts that came up on google revealed that a serving of beer contains 14g of ethanol, 13g of carbohydrates, and 2g of protein: the ethanol makes up roughly 2/3 of the total calories.
I second that, was quite surprised at hearing that.
1) Those particular ratios would depend a whole lot on the particular style of beer you're discussing; 2) You're assuming the that people successfully metabolize the ethanol into energy, which they do not, especially when drinking enough to get drunk: www.seriouseats.com/cocktail-science-do-alcohol-calories-count-digesting-spirits
@@aragusea wow, thank you for the clarification. The topic of non digested calories seems like a very nice video idea too. I would definitely watch that.
The carbohydrates in beer aren't starch though, they are dextrines.
Having starch in the finished product is something Brewers actively try to avoid, the risk of bacteria eating them is just one of several reasons. You would actually toss out your wort in many cases if it still contained starch.
You are correct though in saying that there are bacteria and wild yeasts that are able to 'eat' starches and dextrines that beer yeast can't convert though.
Brewers usually do an iodine test to check for unconverted starches.
@@KingCarl2411 Yes, you're right about that. Starch derivatives, not starch. pubmed.ncbi.nlm.nih.gov/32077484/
Common misconception here: IPA's were actually not brewed for the purpose of surviving the trip to India. Brewers had been successfully shipping beer there for over a hundred years before the first recorded recipe for an IPA. It's not totally clear how they got there name, but it's much more likely they were brewed for the East India Trading Company. The bitter, citrusy flavors also play well with spicy food and warm climates, which made them more popular in India.
Thank you. I came here to bust this myth.
Yeah this. My theory was always that given the spice filled flavours of Indian cuisine, they opted for a beer that was also more filled with flavours as compared to a curry a more normal.pale ale is almost tasteless since all the floral notes are overpowered by the spices in the food
There weren't really any such citrusy flavours in IPA's back then.
The types of hops being used didn't really have those type of profiles. They were much more earthy, grassy, herbal, etc. than the way we think of hops today.
Also, those hop aromas and flavours would have well since oxidised.
I think the first mention of IPA was in an advert in the 1850s and it stuck.
@@CoryKlumper yep, also come to the comments section to mention this being a myth but this thread makes that unnecessary.
I was under the impression it was due to where the hops came from??
14:25 "It's going to leave most of the bittering compounds behind."
Me: you're dipping hops like a teabag
Beer is just fermented hop tea.
@@SylviaRustyFae Barley and Hops tea!
@@SylviaRustyFae Technically, beer is, like wine, a fruit of the vine. Hops is a vine, and some of it gets fermented.
it is literally the same thing. though in this case its a hops bag
These two videos on the chemistry of beer are the very best I've seen in the genre of how beer is made. I work for a brewery but not on the production side (I don't make the beer) and these videos have answered all of my lingering questions that I was too embarrassed to ask our brewers. Bravo! Well done.
Idea for an experiment: Pizza dough with beer yeast?
And there even is a (maybe slightly exaggerated) song about what happens if you manage to overcarbonate your beer: Uncle Hiram and the Homemade Beer.
Visit White Labs in Asheville, NC and you can get exactly this. A flight of the same beer made with different yeasts (to see the effect yeast has on flavor) and a pizza made with some of the same yeast.
This is the most Adam Ragusea thing ever
If you over-carbonate your beer, it will detonate. Hopefully, when you're not holding it.
Dude I’ve been making pizza with either beer yeasts or straight up beer on its own for some time and ngl it’s the best dough you can get. It’s so freaking flavorful
I'm pretty sure that the channel Townsends has made something with beer yeast. They recreate 18th century recipes as faithfully as they can, which sometimes does involve getting some specialty ingredients. The hosts have only ever outright hated something they made maybe twice, which to me is a good sign.
I feel like that footage of Adam drinking a suspicious yellow liquid from a tube could be used for evil.
I like the way you think
Thanks for this. I've loved beer all my adult life and have had about a dozen brewery tours, but I know much more now about the subject than I ever did before.
1:49 yes please. All of the thing you named are drugs (Ethanol, Coffein) and there was a theory about why we are sensetive to some chemicals in the way we are. Something about being socialy open and proactive (Ethanol, Coffein) is pretty good strategy to survive, cause people kinda dont if they are alone
An odd thing about caffeine is that different people have extremely different physical responses to it. Some people have sleep problems if they drink coffee in the late morning, while others break down the caffeine in the blood faster than it can reach their brain.
Which is very much not the case for alcohol.
I've seen a lot of videos on how beer is made, but this is by far the most comprehensive and educational one, great job!
What an amazing video. I could only imagine how much work you put in learning all of this and then reciting it to the camera in an understandable and digestible manner. I like how you explain things and your casual demeanor makes me feel like I'm learning with you and not being patronized. You are really good at what you do.
Was so stoked for part 2!
This was great Adam! Would love a part 3 some day on the weirder side of beer, which is mostly to say the Belgian tradition-using wild yeast and purposefully including those lactic acid-making bacteria.
This is my favorite series so far, Adam. Thank you for your videos! Always so well done.
I remember going for a long bike ride in Oregon's Willamette Valley during hops harvesting season. Supposedly the hops have to be processed very quickly after harvesting, so the trucks would zip past us at a good clip, with unsecured strings and flowers of hops flying everywhere. It was a heavenly fragrance, if a little dangerous.
Did my undergrad dissertation on the TAS2R38 gene - a bitter taste receptor! Not in the context of beer, but some cool stuff. A rare example of just one gene controlling whether you can taste something or not, in this taste a handful of really bitter chemicals. Thankfully, I can't. There's some preliminary research pointing towards people with the gene turned on being more likely to be obese [more likely to prefer sweet foods and drinks], and those with the gene turned off are potentially more likely to smoke. Some very cool stuff.
Interesting, i know that supposedly 50% of people have a gene that makes oregano taste like soap which is a tragedy since its delicious.
Spelling: Terpene
Beer expert: "Terpene"
Adam: "Tarapene"
Jokes aside, this has been very interesting and informative. Love your stuff.
Love these videos from Adam about food&drinks, so balanced! (From science to every day use) Don't ever stop, regards from the low countries
This is just so incredible. Honestly I've learned more about beer from you than I've learned from other sources combined.
yesterday I heard someone mention hops and I was wondering what they were, perfect timing
Every time you say "that's something we should talk about another day" I get happy. Yay future videos
Your segue from topic to advertiser is so so incredibly on point. Smoothly done. Kudos.
This is an incredibly comprehensive video for 20 minutes. This is excellent work
1:49 that explains why I've been so beer averse for all this time. I hated the taste of beer and the only way I could tolerate it is if it was flavored. Meanwhile, other people hated the taste of flavored beer and prefer it to be bitter.
I've wondered this about any beer you'd describe as "hoppy". Hoppy beers have always tasted metallic to me, along with the bitter notes. However citrus wheat ales are incredibly delicious to me. Yeah, they still have hops, but that's not the primary flavor. I have the same problem with cilantro. If it's a main, highlighted flavor, I can't stand it but if it's in the background enough I'm able to enjoy the other flavors without the cilantro interfering.
@@bsn0730 the most predominant beer where I live in is "Pale Pilsen". Would that kind of beer be "hoppy"? I haven't tried much beers since the general flavor of beer just make me puke.
@@triadwarfare I'm guessing it would taste more yeasty and grainy (like barley), usually that's how pilsners taste to me anyway. Wouldn't necessarily describe them as hoppy although sometimes pilsners can have some of it. You ever tried something like Sierra Nevada's "sunny little thing"? It's a citrus wheat ale. It's fairly crisp and a little rich with orange citrus notes. I don't like pilsners usually either.
@@triadwarfare ipa's are generally going to be the hoppiest beers. For some reason they taste metallic to me but I can get a sense of crisp bitterness that's strangely refreshing. Sour ales are some of my favorites too, as long as they're not overly sweet
I taste hops way more strongly than other people, which makes IPAs just completely intolerable to me. I've found success trying darker beers; stouts (particularly milk stouts), porters, and brown ales are all very delicious. If you can find a fresh hop pale ale, those are usually extremely good as well. Very different from an aged one.
Thanks for teaching me about the relationship between hops and cannabis; you'll see those same resin "droplets" on cannabis like you do on hops under a microscope
think thats something different? that would be keef right? isnt that like pure thc
on a side note, hypothetically would one be able to smoke hops? what affect could the hops have?
@@Razor-gx2dq ooh good thoughts, cus having done research on what is and isn't smokable (for tobacco replacement) it seems that most things that are edible are generally smokable- so i would assume so? i suppose you could research what terps crossover with cannabis and what effects they would have
@@Razor-gx2dq I imagine you could dry it and stuff it in a tobacco pipe, I don't imagine much more than harsh smoke and perhaps a little flavor; if it were enjoyable it'd already be illegal ;)
@@Razor-gx2dq although hops and cannabis are related hops contain no thc. I brew and was thinking about adding some bud to a small batch to see what effect it would have. =)
This is super geeky and incredible how correct you are on almost all the facts. Hard to find great beer content like this!
Very educational video series. Previously, I knew the basic steps of beer brewing, but these helped me understand a lot more of the beer science/why it works. Cheers!
All of my beer IS carbonated naturally as is our beloved cask beer here in the UK. You just need to measure your priming sugar carefully via an online calculator. Great video as always!
Most beers now do not need a 60 min hop addtion. They used to because the orginal hops had low Alphia acid content. However many newer hops have double or triple the content. In fact most of the newer IPAs only put in hops near the end of the boil or even after in what they call the whirlpool. Also the longer you boil the hops the less flavor and smell you get from them, which is why many of the NE-IPA all the hops are added in the whirlpool. However those beers the require lots of hops to get flavor they also lose the flavor quickly. So look for the canned by date on those types of beers.
That's not totally accurate. Although most beers don't need as many early addition hops, and NEIPA's especially don't need them, you'll find relatively few professionally made beers that don't include a 60 minute addition. It's just we might use 1 lb instead of 3. You still get certain flavors from boiling that long that you don't get from shorter times. Source: am a professional brewer.
And of course it should be noted that low alpha hops, like Fuggle and Cascade, and especially Noble hops like Saaz or Spalt, are still very popular, especially in traditional European styles like Pilsners and Pale Ales.
Another great guest expert/professor! And I love that the beer was named after a specific literal dumpster fire, not just casually using the popular phrase.
as someone who spent years researching beers, wines, and meads for homebrewing. this is a great intermediary for those who don't brew themselves. very concise and scientific! fantastic production quality as always too! :)
"that bee" is not a bee, its a wasp 🤣
True, it shouldve said "Rot in hell", not "RIP".
thank you^^ truth^
He's been living in the South too long if he's calling wasps "bees."
Meh, wasps are just the devils bees
@@pennyforyourthots wasps kill mosquitoes
Back in school days i thought chemistry was boring. Thanks to Adam today i think otherwise. Especially when beer is involved.
Me too. Now I'd love to understand Chemistry.
Was just in eastern Washington state a few weeks ago sitting around a fire with a brewer between his brewery and the field where he grew his hops. Was truly interesting chatting with him.
Having watched the first episode (wort) I will now be sending this to several people. You did not disappoint.
15:08 the doctors after I give a urine sample
Professor has an “underground bar “ to sell all the beer that he made for his “class” 🥳
This 20min video gave me more answers than actual commercial craft brewers could answer over my years of investigating home brewing. Thank you Adam, i'm ready to brew
My favorite food related channel, and I just recently found it. Like long-form "good eats" with more of the science and history of the topic.
Hey Adam, today I found something very interesting that I think would make for a good video. I've recently noticed a surge in "vegetarian chicken" and it's extremely similar to actual chicken! I don't think I could tell the difference if I didn't know it was vegetarian.
It's made of proteins from either soy or something called "quorn", which is made from funghi. They then take these proteins and use either extrusion or "shear cell technology" to cause the proteins to align in a way similar to muscles, to mimic the meat texture. After that they add yeast extract to mimic the umami flavours in meat.
I've only done surface-level research on this and I think it's a fascinating subject and a very good way to make our meat-loving society eat more vegetarian food. I'd love for you to share your opinion on this!
That would be an interesting video. A thumbs up and a reply might bump your comment up, and get it more noticed. I've done my part. All the best!
I concur, this would be a very interesting subject
I too have had vegetarian chicken that tasted far better than actual chicken. I've also had vegetarian pastrami that tasted way better than actual pastrami. I would like to know how successful a chicken peri peri made with this chicken could be.
"That's why cannabis can have really similar sensory qualities to hoppy beer" -- That's why so many IPAs smell (if not taste) like terrible bong water, in my opinion.
I'm a professional brewer at a small craft brewery. Our flagship is named Dankosaurus. Because the main variety of hop we use is especially weedy.
Then put it in a green bottle and leave it in the sun for a bit and it will be even danker. The taste of summer
The new episode to making your own beer, can't wait to learn the knowledge I won't be using but are still happy to know about.
I got into beer in college (as every student does) but discovered the craft beer movement pretty early on and latched on to that. After I discovered about brewing and its economical benefits I brewed up a simple pale ale. It was pretty terrible but I realised the sheer potential of this hobby of mine so started brewing again and again. It's all about learning from your past mistakes so that you can brew a better brew in the future. Beer definitely is one of those underdogs in the beverage world that just doesn't get a lot of love but can seriously punch above its weight class if given the chance. Belgian trappists, lambics and german dunkels come to mind.
*The "bee" is actually a yellow jacket wasp!!* Great job with the video as usual Adam!!
As a beer-loving czech person I really enjoyed the video, very well made and very well explained!
i used to brew an insane amount of beer commercially and at home. loving the beer videos adam! Cheers!
I have always had a preference for your scientific/researched videos over your recipe videos (although you are a phenomnal recipe developer, especially that Hainanese Chicken Rice) but this might be my favorite video(s) that you have ever made.
Great video! I need to get back into brewing, it's such a satisfying hobby (when things work out right lol). I'm definitely interested in an episode on Marmite / Vegemite. It's not available in my part of the world and it seems people love it or hate it, so I'd love to learn more about it.
Stupid autocorrect! Marmite and Vegimite!
@@barbarab9375 Your autocorrect got you again, it's Vegemite :) Would love to see an episode on yeast extract spreads and why they are so addictive at least in some parts of the world.
@@Armunn01 Yeast slurrified, and some flavours added, that's all. Umami.
huh love that stuff. been drinking it for years!
Great work, Adam. I love these detailed videos.
I watched both parts of this series. It was very interesting and I don't even like beer. I think it's the hops that I can't stand. I wonder what beer would taste like without hops. I might actually like it.
I was similar, maybe try a German dunkel or schwarzbier, the hops bitterness is much subdued.
0:30 thats a wasp it doesnt have hair and those are bright yellow stripes bees have more brownish stripes
Is it just me or is the lens foggy/dirty?
Really appreciate your channel, Adam. It's terrific.
Amazing work on this series Adam. If you're ever in the Akron Ohio area, I'm the head brewer at a local brewery there - the beer will be on me. Cheers!
Excellent history! I always love to see those sections in these videos!
Also, minor minor quibble but "gruit" being borrowed from Dutch likely would be prounounced in a single syllable, a bit like "gruyt" (which is also an alternative form listed on wiktionary)
*Edit: as the man himself said, both pronounciations are common! But that's still neat imo
He said it was hops that were borrowed from the Dutch, not gruit.
@@TocsTheWanderer But the word is etymologically borrowed from Dutch :P
@@ItsGoodToHangPirates Words change pronunciation all the time, especially when jumping from one language to another. Both pronunciations seem to be common.
@@aragusea Ooh I see
I suppose you spent more time around people in the brewing industry than I haha
I'm just a learning Dutch speaker and I get excited to talk about the language and it influencing English
I am gruit
0:30 this made me very sad for the bee, but after looking again I'm pretty sure it's a wasp and only feel sorry that the beer's flavour may have been mildly impacted. (PSA, wasps suck)
It's a Polistes wasp, they are nice enough I used to pick them up on cold mornings to warm them up in my hands until they could fly
Uh, no, wasps sting.
Ok I'm leaving now. XD
The elementary school I went to had a hop vine growing on one of the fences (I’m Dutch by the way), and I remember some kid telling me that “They use those things in beer”, and I never knew what exactly he meant until now, so that’s neat.
Fantastic videos! I've been an avid homebrewer for over 25 years, and it is great to see a clear, concise, ELI5 explanation of the entire process.
A few (all minor) nits:
* The difference between bread and beer yeast strains isn't an alcohol vs. CO2 thing. All S. cerevisiae use the same biological process to ferment, and produce alcohol and CO2 in roughly the same proportions. The differences are mostly in fermentation speed, secondary flavor compounds produced, ability to ferment certain complex sugars, and alcohol tolerance.
* Not all lagers are crisp and light. It just happens that most of the commercially produced ones are because that's what's popular. There are dark ones (Schwarzbier, essentially the German version of Stout), and strong/heavy ones (Doppelbock, a malty, sweet, high-alcohol beer historically brewed by Bavarian monks), to name a couple.
* For most beer styles, there should be negligible residual starch; if there's a lot of starch left in the finished beer then something went wrong in the mash. The carb content of beer consists mostly of unfermentable complex sugars, which brewers yeast cannot digest (but we, and certain spoilage organisms, can). It is these complex sugars (and the alcohol) which account for the bulk of the calories in beer, not starch.
Please do an episode on why people like me HAAAAATE bitter drinks. Beer, unsweetened tea, black coffee, it's all just nasty, unpleasant things that ruin my palette. For the longest time I literately just thought that adults were just willfully torturing themselves out of a delusion of "Me am Ad-dult now, me am can't have nice things, nice things for kids, me aren't kid". And I never understood it!
If there is a genetic reason for this I want to know more! Thank you! ❤️
Side note: It's very easily connected to the boomer reaction of "Comic books are for KIDS! RARR!" or "Cartoons are FOR KIDS" or... really anything that is "X is for kids", it really felt like there was a Mass Delusion of self-imposed mental flagellation. Meanwhile I would read a comic, or play a video game, or watch an amazing animated show and just think "Dude this is AWESOME" and still no one over 40 seemed to deem it worthy of their "Adult Tastes" like Nascar and adult comedies full of fart jokes.
And so, any drinks that are sweet got lumped in with that same thing.
Another sidenote: I really don't like anything carbonated. Coke, Pepsi, Beer, the carbonation just flat out hurts. It's like someone shoved a bag of gravel in my mouth and punched me in the jaw.
SAME, id love to see a video on that
So those sweet mixed drinks that say they're "malted beverages", do they get their base from just malted wort without adding the bitter stuff?
In Canada most of them are vodka drinks, but I noticed the American versions of stuff like Mike's Hard taste different and say they're malted
I'd have to think so, because America has stuff like uber monster which is malted and is so sweet that you could probably compress it into a brick of sugar under enough pressure
Mike's Hard here in Canada, comes from Commercial Alcohols in Chatham, Ontario. At least their booze does. Then they mix it with lemonade and carbonate. Malted beverages, like Clear Malt, were a push a handful of years ago. They too are from malted barley, as it's a fantastic resource for brewing. But then charcoal filtered to get the flavour out, then other flavours added, then carbonated. Zima was a brand name.
In America the term “malted beverage” was used commercially to indicate an alcoholic beer, or beer-like beverage that was higher than a certain alcohol content. After a certain ABV you couldn’t call your product “beer.” That law is no longer.
Loved this series, keep up the solid work!
I find your videos on Chemistry of Beer is really helpful for me
BTW, next week I'll be working in a local beer factory, and these insights that i find in this video will be helpful for me enough to start my journey there.
0:30 isn't that a wasp?
Wasp got worted 😩
"We could all be in a turtle's dream, in outer space!" -Frank Reynolds
Terry Pritchett has entered the discussion.
I love this channel so much and it’s so informative and I love the topics because they are fun and educational and so interesting! Keep up the good work!
Another amazing video thank you Adam for your time spent reearching this and time spent putting amazing production education and entertainment video!
I'd be interested in that future 'genetics of bitterness perception' video.
I'm normally able to stay calm under pressure, but the taste of beer and wine (and tonic water) are so incredibly and overwhelmingly offensive to me that they make me want to flip tables and punch walls (presumably I'm preparing to go into my death throes from clearly having been poisoned).
I dislike coffee, even with lots of sugar and milk it is still a bitter drink that I cannot perceive as sweet.
I'm not a fan of tea either. Some commercial bottled products called 'iced tea' are ok, I guess, but the 'tea' flavor still isn't a positive here.
-
Other slightly bitter things are fine. I'll eat my green veggies happily, for instance. However I'm entirely alienated from the 'bitter drinks' concept that you mention.
Bitters are poisons after all, that's why we have bitter taste buds all along our gut. I'd be interested in a video like this as well; my sister in law is a super taster too & insanely hard to cook for
I can't stand beer heavy in hops like IPA or tea and coffee. Though I have found the water content of a vegetable is major factor in whether I can eat it or not. Raw and dry spinach and kale are no issue, but lettuce, tomatoes, and boiled vegetables make me want to vomit.
Hey Adam, I recently discovered your channel and I truly enjoy your content. I work in the wine industry and I am going to steal your comparison of yeast stains to family and genetic heritage. I have never heard that comparison, but I love it, as it is true.
Great two parts documentary on how to make beer! Keep up the good work!
Does the camera lens look smudged or foggy to anyone else? The shots of Adam don't look very clear for some reason. Maybe he did something different with the lighting? Looks super foggy to me
"Hoarhound?" that was my nickname in college!
Thanks Adam! I love to brew almost as much as I like watching your videos. 🍻
Also you should get some hop rhizomes for future cooking/brewing endeavors. They grow really well in Tennessee
The coolest thing about brewing-your-own is you can brew whatever you can imagine. I've been brewing a couple of years now and my favourites, so far, are:
Rhubarb Berliner Weiße (sour beer which turned pink!),
Pepernoten Stout (a Dutch seasonal bake flavoured stout)
and just the classic Belgian quadruple (but a little darker).
Experimenting with the basics ingredients and the capabilities of the yeast strains is also very fun. With brewing alone you could definitely spend a lifetime experimenting.
The way I learned that hops were used in beer is through Stardew Valley
Beer being called Ale in old /early modern English actually explains why in Swedish beer is "Ül" ( or Öl i forgot)
Edit: correction: its Öl.
Beer in Swedish is öl. Ü isn't a common letter in Swedish (it's not in the alphabet) - it's mostly used in words borrowed from other languages, like müsli (muesli). This is mostly tidbits learned from when a friend of mine was teaching me Swedish. It should all be right, but I may have misremembered.
@@Zuraneve thanks for the correction. Appreciate it!
My adopted hometown of Kent, Washington, just outside Seattle, got its name from the county in England whose hops were widely grown in the Pacific Northwest in the late 19th and early 20th century.
A hop blight wiped out the crop and forced a shift to a different source of income (which is how Kent came to be known as the "Lettuce Capital of the World" during the 20th century interwar period, and the Lettuce Festival eventually became what is today Kent Cornucopia Days), but hops were how the whistle-stop railroad town of Titusville became the city of Kent.
Today the economy's mostly driven by Boeing and Amazon and people like me who work in Seattle and take the train every day.
Great, I was waiting for this, great video :D
0:31 Pretty sure that's a wasp, no enough fluff ^^
Also a brighter yellow than a typical bee.
@@teknophyle1 Yeah, also ^^
Can't wait for the eventual follow up to this with Part 3: Sour Beers!
Sour beers are rotten beers.
Cheers to you, bro! What a great series!
Loved this series. Shoutout to my hometown of Maryville!
Great explanation. Now it makes sense why beer tastes so bad.
There are TURTLES in my beer? Gross.
in certain parts of st. louis city where i grew up, anytime the wind blows from downtown, you can smell the hops from the anheuser-busch facility. it’s an oddly nostalgic scent for something that smells so… weird. learning that it’s related to cannabis actually makes a lot of sense, because there’s definitely a similarity in the smell.
These videos are brilliant! Love your work!
Interesting stuff, thanks. Now WTF is Mead? :)
Made from honey instead. It takes much longer though.
@@trailerhater It's more of a wine than a beer too.