Hey Everybody!

Czech beers are served in the Czech Republic on an 80/20 CO2/Nitro blend?!?!? Mind blown!

I know this video is ANCIENT now, but does anyone know what the flow requirements are for a Lukr tap? I just got one and I'm using 4mm DuoTight beer lines between my keg and my Lukr and I'm finding that although I'm getting a ton of foam, the bubbles are pretty huge and not like the small Cappuccino-type foam I get when I buy a lager on a Lukr at a brewery or pub. I'm wondering if these things need a decent flow rate to pour correctly after watching this video and hearing that in the Czech Republic beers are filled very quickly off of them....

Thanks for an informative video! Are there beers made with hops extract only? Can one be able to identify the use of hops extract in a blind tasting?

Yes, more quick informative videos like this. Let's find a better background. It looks like a hostage video. Also, speaker is knowledgeable! Ideally less "uh" and "ums". Love you!

Very informative with the Dragnet Police Photo Shoot.

No waste of time, short, helpful & informative. 🍻

Thanks for the content.. but the white background its a bit off. Anything on there makes the video warmer if you now what a mean.

Omg thank you so much! I only wish I found these before I took my test. Just passed the certified beer server test 2 days ago

Congratulations on becoming a Master, looking forward to the hop series. 🍻

Thanks a lot! I'm prepaing CC now, say if I pass online written exam, is there a time limit for me to take tasting/demo exam? Because there's no tasting/demo exam plan in my country, I may have to plan travel abroad to take offline exams.

I’ll say it again. What a series!!

Would like more of these, excellent series

Goat

So informative, helpful & needed, fantastic playlist. 🍻

Is a worm drive hose clamp acceptable?

US Biscuit = UK Scone

I’ve been preparing for the CBS & felt bogged down until this informative & encouraging video. Thank You all for doing this. 🍻

Muchas gracias por la entrevista. Muy interesante. Agradecería aportasen por aquí la bibliografía que indica Federico. Salud

Can you post the name of the book he read?

Great content ! Really helpful

Too bad KZbin puts in ads every 6-7 minutes. Great video otherwise! The comparison to Belgian doubles, doppelbock , residual sweetness, and different mouthfeel is incredibly helpful! Thank you!

Que grande Federico!!

Awesome, I like the slightly longer than minute clip here and the attention to lots of details. I never got to see one in person yet, but this helped me understand them very well now. Thx!

Love the more frequent videos. What would be super cool, is if we could get some examples with real ale pulling pints comparing one with sparkler and one without, to see the difference for people that might not get to go in person to the different areas of the UK where they are most common. Maybe a follow up vid in the future 🙂

I would watch an entire series of Neil talking us through his draft experiences and expertise. Excited for new video content! Cheers!

Fantastic discussion, its great to learn from experts in this area. I found this very interesting and helpful as i embarked on my own Cicerone Journey. Thanks.

I found these sessions invaluable as i embarked on my Cicerone journey, they helped me a lo, thanks so much.

Many thanks for the quick video. An interesting view of the inner keg.

One great example of a beer with Umami is Goose Island's Bourbon County

Love this series! Less common, but would appreciate a beer engine cleaning/upkeep video!

Thanks for the video! Took my tasting and demo last weekend while attending GABF! Can't wait for results and to go after adv cicerone next! Cheers y'all!

I hope the next video in the series is presented by Neil from the top of a mountain in Ecuador. “So at 5000ft above sea level we have to add ~aprox 2.5 psig for a proper pour”

The salt test is like making a michelada 😂

Always good information!

I’d love to see a series on draft cleaning and maintenance

Neil!! Please bring back tasting together!!!!!

Buenas tarde, el libro "Introduction to beer" ya no lo tienen gratuito?

Podrían compartir el manual por favor en ambas versiones si es posible, por favor estimado Chema

We have some modern windows at home. I know that those windows block radio waves and cellular phone signals. If we open the windows, the reception improved. I do not know much about them, but I suspect that would affect Lightstruck from occurring.

I read that many lambics feature “unmalted” wheat. I’m assuming that “unmalted” meas the wheat grains are raw/unkilned, no?

A mi me gustaría tener ese diccionario

Algún consejo para Estudiar y aprobar la mayoría de las preguntas? Y con cuánto se debe de aprobar el examen Cicernone?

😄🤛👍

Does "Big Beer" have such a large influence ( financially etc) on the distributer to limit the amount of smaller brewery/ craft beer from getting their beer distributed to retail local beer shops? My concern is if big beer is " muscling out" the small brewery . Ty

Thx for the walkthrough Neil! I think the most interesting part of this beer style is the historical evolution. Knowing what instigated the shift of ingredients is more interesting than the beer itself IMO.

Appreciate the tour of the style. I keep my eyes out for them but never can find these examples. Hell, I went to four different beer shops in the past couple of weeks in north NJ area and couldn't even find a classic example of American Stout. In a winter month! Go figure :P

Another great session, thx Neil! Interesting how the duo created both Munich and Vienna malts pretty much together, and then how it traversed to South America to influence some of the styles there. Lots of fun facts. 🙂

Thx again for another great beer style adventure. I think I have a new appreciation for kettle souring after your explanation. At first I thought of them as cheating too like you said, but really the result is the same and enables safer souring without infecting their cellar so seems smart 🙂

I like the tip of adding some fats somehow if a food is super delicate, to come up to level of the beer. Another good session, thx!