Chemistry of beer, part I: Malt to wort

[@BobLogical]

"People may have invented civilization for the purposes of making beer." Cheers, I'll drink to that, bro.

[@caseyw1288]

so would they!

[@Tobiasliese]

Me sipping on a IPA :D. Yes I see why that happend :D

[@Eralen00]

I'm not an archaeologist but I've heard that the oldest evidence of human writing we have found is a beer recipe from ancient Mesopotamia

[@SeabassFishbrains]

Considering how "That's a person I'd knock back a cold one with!" seems to be a universal term for how people determine who to socialize with (maybe replacing the beer with coffee or tea for non-alcohol drinkers), it kind of makes sense that beer (like any food or beverage) would be a sensible gathering point for societies to develop around.

[@liambhagan9239]

Irish

[@NaughtyIoki]

I feel like I can never quite predict what Adam is going to educate me on next, but it's always something interesting!

[@Oldsah]

it isnt always inherently interesting i feel like sometimes he draws me in

[@noahgeerdink5144]

Haha yes, although i saw beer coming since he made a video about malt. I also think he’s doing a video on wine. Considering he had a shot of him making wine at home

[@Jamie-iq1vl]

Apart from when it's advertisements with 0 fact checking for vitamin companies

[@aragusea]

@@Jamie-iq1vl There was extensive fact-checking for that video. Many rounds.

[@bryanhumphreys940]

@@aragusea As a fairly experienced homebrewer, I think you did really well, nothing stuck out to me or made my head cock to the side. Thanks for the all the hard work!

[@OmicronGaming]

I like how we can kinda see Adam’s thought process when making videos…a few weeks ago he made videos exploring what malt is and that led us here!

[@worcestershirey]

He seems to go down the same rabbit holes that CGP Grey goes down, and that's part of what I love about them. Very much a "I make what I want and you will like it because it's cool" mindset and they are right, I do very much like it because it's cool.

[@33s60]

@@worcestershirey he's just very slightly more consistent than him

[@User-qz2wz]

@@33s60 his upload schedule is a tiny bit better than cgp’s , but not by a lot

[@sarahwatts7152]

Plus there were the wheat episodes...

[@bedfrogpersonstove9586]

i didn't expect a hypixel youtuber to be here

[@zsomborpanka]

Geeez, I can’t stop laughing. Before I clicked the video I just randomly said on Adams voice “Hey what even is beer” and he happened to start with that exact sentence… :_D

[@mzoli1222]

Én pedig előtte töltöttem ki magamnak egy korsóval 😁

[@Jamzamurai]

DUDE SAME LMAO

[@stefan1024]

The high art of self-memefication

[@andrewlee5065]

and then when he mentions hops for the first time "hey what even are hops?!" lmao 19:27

[@zsomborpanka]

@@mzoli1222 Na szép, egészségedre!😀

[@katelensworld]

Malt is becoming the new brownie skin on this channel... Can't wait for the mashup! 😂

[@felixlogographic2802]

Malted milk brownies when Adam

[@Dctctx]

@@yoselina8951 no

[@603xxg]

@@fesagrin3805 no

[@sukantpanigrahi76]

Deglazing pan with Beer.

[@tomkandy]

Pastry stouts are popular atm - brownie stout?

[@AMTunLimited]

Are we going to ignore the fact that the beer recipe is called "Pearson's Dumpster Fire"?

[@MirzaAhmed89]

Pearson's

[@AMTunLimited]

@@MirzaAhmed89 you right. Edited

[@ijemand5672]

@@AMTunLimited my right?

[@brianock2321]

@@ijemand5672 your left

[@h3xagon0001]

@@brianock2321 you're next

[@cindersofcreation]

It may interest some to know that "Sour" beer was the default beer for most of human civilization because the natural air and lack of obsessive sterilization techniques in modern beer introduce these flavors; when you think medieval tavern flagons of ale, they aren't drinking "manly" bitter beers! They are all cheering delightfully sour liquid creations into the air! So Cheers to Sours, the only beer I ever like, so I am legally obligated to mention that it's still the "original" beer!

[@steffeeH]

Also to add that the beer was darker as they didn't have that good industrial control of malting until the late 1800's - early 1900's or so, and they were also slightly smokier for similar reasons. Then we also have other yeasts coming from the wild beyond the regular Saccharomyces Cerivisae, with Brettanomyces being one with a strong signature with its barn-like, sometimes bandaid-like aromas. So they were cheering a lactic sour, lightly acetic, medium-dark, lightly smoky beverage often with that barn-like aroma beyond the hops. What a stark contrast to the majority of the 1900's light, bright and clean industrial beer.

[@OttoStrawanzinger]

@@steffeeH you don‘t necessarily need to kiln malt. In Germany, some malts were simply air-dried, with no additional heat. Beers made from these very pale malts were called Weißbiere (white beers), while beers made from darker, kilned malts were Braunbiere (brown beers). In many parts of Germany, the white beers were typically also sour (notable exception: Bavarian Weißbier), at least that was the fashionable thing from the 16th to the 19th century. Beer styles like Berliner Weisse and Gose are remnants of that tradition that survived to this day.

[@riograndedosulball248]

That's not quite true, though sourer beers were common, fine beers were the most valuable and demanded ones. such quality was achieved through heavily alcoholic beers getting aged in caves for maaany months (lagering) until clear and mature, like Marzen and Bock. Hurrah for the Bock, the true good medieval tavern beer!

[@OttoStrawanzinger]

@@riograndedosulball248 you‘re probably referring to lager beers here (Märzen actually used to refer to any lager beer brewed during winter to be consumed in the summer, very different from the modern understanding of Märzen as an amber, slightly stronger beer, which was really only invented in the 1870s, while Bock was considered to be the local beer type of Munich). Until the 19th century, they were virtually unknown outside of Bavaria. Further North in Germany, some beers were brewed for keeping for a long time , typically for export, though the vast majority of beer was consumed fresh and locally with relatively little maturation time (Braunschweiger Mumme was brewed to keep for long times on ships, Danziger Jopenbier was another long-keeping beer type). The landscape in the Northern German regions didn‘t allow for cool caves deep inside hills or mountains, simply because of a lack of mountains, and often quite sandy, gravelly soil. Surprisingly, ice-cooled cellars were an innovation only of the late 18th and early 19th century, and in some parts of Bavaria, were virtually unknown as late as the 1830s. Northern German keeping beers were often hopped at crazy high amounts to withstand lactic acid bacteria, or brewed to a very high strength (where strength here means lots of alcohol or unfermented sugar or both), or they were simply sour. Berliner Weisse for example used to be consumed either young, or put in robust stoneware bottles which were then put in the ground for several years. The beer matured fine that way, and often tasted like fine white wine when dug up and served. There is a lot of complexity in German beer history, and brewing and drinking customs as well as preferred beer types wildly varied by region, sometimes even by city or town. A lot of that died out due to the fashion of bottom-fermented beers and the industrial revolution which replaced many of the local brewing traditions within Germany.

[@carlweeper7436]

It’s always interesting to see how humans throughout the ages have used and made things like beer

[@cuberynth3079]

When you actually start focusing on school and fairly understand what's going on in the video is a feeling of victory like no other

[@Tobiasliese]

I have actually skipped most of my biology lessons, yet here I am buying books and watching youtube, to gain that knowledge. All thanks to cooking more often.

[@DragonTigerBoss]

I zoned out for a minute to remember high school chemistry just so I could be like "yeah, story checks out."

[@maydaygarden]

I majored in English and understood every word spoken however, I gave myself a C- understanding the assignment in this video.

[@JM-fo1te]

And there's always that typical hot girl distraction. I miss uni.

[@mandofandable]

What McKenzie Lamb was referring to was the yeast’s ability to “metabolize” hop resins during fermentation. It a critical process in how yeast helps create the flavors we find in New England Style IPAs.

[@nahor88]

Fascinating, McKenzie is HOT. KZbinrs like Adam have a knack for finding intelligent women that also happen to be very attractive.

[@FirstDayson]

@@nahor88 don't be a creep yikes

[@ffwast]

@@FirstDayson he does raise a point about media marketing, a pretty girl doing nothing gets more views than high effort content, so Adam delivering content that way gets him more viewer engagement.

[@Leander_]

​@@ffwast You can catch a frame or two at 2:29 of the prof glancing at her chest, which I find fucking hilarious.

[@Toxxyc]

Yep, and now we can buy the enzymes that do that off the shelf to assist in getting it done, meaning less work for us brewers in order to achieve fantastic brews. Some yeasts (I know Mangrove Jack's packages them like this) also includes this enzyme now and it's made specifically for doing NEIPAs. It's pretty cool.

[@TheSlavChef]

Oh yeah, the malt series continues! I knew that we will be making some beer!!!

[@cuberynth3079]

Now it's time for... SLAV BEER!

[@p-pizza]

@@cuberynth3079 why not vodka

[@Magiicmaster]

Born and raised in Pilsen, when he said "Pilsen, Czechoslovakia", I shuddered. It has been 30 years! But a nice quick save on that.

[@warlockpaladin2261]

But it's still called Pilsen, right?

[@alvaeriksson3623]

My dad still calls it Czechoslovakia too 😂

[@litebrowncheddar2679]

Video Suggestion: Eggs 101? Touch up on why we started even cooking chicken embryos, is it true salt in eggs makes them dry? Why Japan has better eggs that are practically samonella free, ect.

[@RustyDust101]

cough, most of Europe, too, cough.

[@Argaria]

@@RustyDust101 thanks for that. Many recipes here in Europe use raw eggs, even cakes edible by children. And if you want to be sure, just keep your own hens

[@golgolmois3993]

eggs arent chicken embryo's my dude

[@mcblahflooper94]

Had to smile when I noticed MacKenzie was barefoot stirring the wort. Makes me miss my family and Tennessee too.

[@geraldfrost4710]

She didn't want that syrup on her pretty shoes! Feet are easy to hose off.

[@mcblahflooper94]

@@geraldfrost4710 it's the modern age Gerald. All women have beer boots now 🥾

[@geraldfrost4710]

@@mcblahflooper94 I can see the add now... "Babes be buying Beer Boots!" Loving smile, party with beautiful people, and the beer spills on her boots. She's not stressed, those are Beer Boots! That's what she wears when she's partying! (And you should too!)* Damn; if I had money to invest... * Also available in Foreign Beer style, but that's a different add.

[@toby1kenobi1000]

I love Adam getting really enamored with one ingredient/ concept and the torrent of videos involving that ingredient/ concept that come from it

[@AudreysKitchen]

I agree that it's super cool. I think it's way too often that popular cooking education is approached from the perspective of finished dishes rather than ingredients. This ground-up approach is really cool.

[@scienceOwl]

It's so great to see Adam include his own questions in the narrative, and let his own questions get answered by the interview subjects. Makes it feel like Adam has really learned along with us while making the video (as I'm sure he has)

[@tyronefrielinghaus3467]

Totally agree... I love the Socratic? method he uses to 'bring us along' his journey.

[@FaerieDust]

I've never liked beer, but I absolutely would buy Pearson's Dumpster Fire. It just really speaks to me.

[@ClonesDream]

@@fesagrin3805 Whoa, girls...

[@ToMaX444]

"Pearson's Dumpster Fire" Oh, that's brilliant.

[@franzng8392]

What does that mean?

[@mrastleysghost]

I want to take that beer class now, he sounds like an excellent professor

[@indianasquatchunters]

He’s seem very passionate about it which in my experience leads professors to be very good at teaching students about their craft/field

[@jameslk68]

Home Brewing is a pretty popular hobby. You probably have a home brewing store near you that does classes, but you can learn everything you need online. I'd recommend looking some where like Northern Brewer online and getting one of their cheaper starter kits if you want a go at it!

[@LRAStartFox]

I just gotta say, fuck covid, there was a beer brewing class at my school that I wanted to take, but the course isn't taught anymore

[@BeeRich33]

You can do degrees in all this. I did.

[@rebel4466]

There are home brewing kits that start at a pretty low price. Then you can learn everything hands on. Another (even cheaper) thing is fruit wine or mead brewing. It's very interesting. You start out with more appreciation for your drinks and end up being able to customize your own favorites. Awesome hobby

[@Dillfaro]

I have been brewing for about 13 years now. This video is full of accurate information that is easy to digest. Great script writing for this episode. I am looking forward to the rest of this series.

[@johnnyharris]

So grateful for videos like this. I learn so much!!

[@daimyo3074]

Hi John

[@jasperklingen6964]

What's up Johnny? I feel like you would be someone that be into brewing beer. Have you tried?

[@DrRocket8775]

make better content consent manufacturer

[@fuelvolts]

Fantastic Adam! Love this. Been brewing for almost 2 decades now and I can say that this is pretty much all spot on. His process is pretty much what us brewers do! Well done so far.

[@simonbateman8803]

I've been brewing for many (too many) years. And I learned some new things today and put a explanation on some of the things I've always done but not necessarily known technically why. Not the basics but there's a smattering of jewels there. Thanks Adam.

[@DanABA]

Great video! A few inaccuracies (although they are common myths about beer brewing, so you are forgiven): 1. Scotch ales do not contain smoked malt; this is an old myth perpetuated by an old edition of the Beer Judging Certification Program that has since been corrected. 2. There are many styles of beer that only contain base malt, and that does not make it "green beer". Examples: non-adjunct Pilsner, some IPA's, some blonde ales. "Green beer" generally refers to beer that hasn't finished fermenting/conditioning. 2. Five Star's 5.2 pH stabilizer doesn't work. It's snake oil, don't use it. Water chemistry in beer brewing is complex and pH is important, but brewers generally use an organic acid like lactic acid or phosphoric acid or acidulated malt to drop pH of the mash.

[@dampaul13]

Have you read what the BA guidelines, the guidelines used for professional beer competitions, like Beer World Cup, say about peat characteristics?

[@kd5ctt]

So glad to see you talking so in depth about beer. As a professional brewer I see a lot of people every week who have no idea of the complexity that goes into making beer. Cheers to you for doing such a thorough job going over it all.

[@arturcgs]

In case anyone's wondering, the chemistry major said she's studying the bioconversion of terpenes in the fermentation process that come from the hops they added in the beer. It means she is studying how the body converts the terpenes (which is a group of molecules responsible for several flavours and aromas). These terpenes come from the hops (a flower that is added to beer to add bittering, flavouring, and stability). She is studying how different hops bring different terpenes and how the body degrades them.

[@avaulteriam]

I'd think it's actually how the yeast converts those terpenes. Bio transformation is a big part of complex hop aromas in modern hazy ipas...

[@peach-tea]

beer brewing seems to have some unexpected parallels with coffee. specialty coffee shops will use mineral water for it's buffering potential as well as making their own mineral water. coffee is roasted as is barley, very light roasted coffee is commonly referred to as green tasting.

[@BeeRich33]

Black Patent malt and roasted barley have been used in coffee grounds due to shortage of coffee.

[@craigwalsh8116]

So I've been brewing homebrew for 12 years, actually 20, but 12 in earnest. I'm really impressed by Adam's coverage of this process. I learned something, which is the first time that a "general Ed" review provided that. Nice work, Adam!

[@ericclark1958]

I've been home brewing for over twenty years, and I'm so delighted that you are sharing the good news of the craft of brewing with the world. Slainte!

[@fruitylerlups530]

Us beer drinkers are greatly indebted to you 🙏🙏🙏 praise

[@ArsStarhawk]

As a long time home brewer, this is a great overview of the process. You crammed so much information into 20 mins, and yet didn't skip anything important. Great Job Adam. Now go teach Alton how to do a homebrewing episode :o

[@fernandobp42]

I'm a professional Brewer for more than 10 years and I can say you explained everything very well. Congratulations and thank you.

[@cokeycola9514]

Love to see Adam representing Founder's! Michigan has some of the best craft breweries.

[@kjdude8765]

Such a shame that both the big names (Founders and now Bell's) have been bought out by big brewer's. Hopefully the beer stays great but we locals lose a way to support the local economy.

[@alexanderlehane3459]

Beer, the drink that convinced cavemen to sit down and start civilizing

[@whatever56567]

And then subsequently resulted in many of them losing that civility immediately when they got shitfaced lmao. It’s poetry I tell you

[@onesob13]

@@whatever56567 how do you get large groups of otherwise mistrusting primates to sit down and work together on large projects? You get them to bond How do you encourage bonding between people who don't trust each other? Let 'em get drunk together. It makes more sense that alcohol is what lead to civilization

[@mattigus]

An interesting method of sparging is a process called parti-gyle, which is thought to have been used extensively throughout history. The first run of the wort will always be the most concentrated in sugar, and therefore the highest in alcohol content. Brewers used to cram as much grain as possible and sparged the liquid, resulting in the strongest beer meant for the local lord or monastery abbot. The tun would then be refilled, reheated, and sparged, resulting in a lower alcohol beer meant for monks and sold to merchants. The tun would be used a 3rd time, resulting in a beer that had barely any alcohol in it that would be given away to peasants as a safer alternative to water.

[@BeeRich33]

Wort has no alcohol content. It's just concentrated sugar. Second, removing the wort from the mash cools it, which lowers the viscosity of remaining sugars. Third, it introduces hot-side aeration. High gravity brewing is how large breweries make beer these days, including using mash tun extenders such as DME and various syrups. Much easier to blend instead of having 3 boils.

[@mattigus]

@@BeeRich33 I realize wort is just sugar from malt and water, I was trying to make it clear that the higher the sugar concentration, the higher the alcohol content of the finished product. Also, I never suggested parti-gyle is a preferable method of brewing, but an interesting historical process that also informs us of the society it was used in.

[@michaelcrockis7679]

@@BeeRich33 Astonishingly, there are people on KZbin who evidently learned to write before they learned to read.

[@dampaul13]

@@mattigus Yup, this is how we ended up with table/petite beers served for the monks.

[@Michael-xd7sj]

Love that you said ‘invites the question’ and not ‘begs the question’ which means something else entirely.

[@joejoey7272]

Let’s take a moment to appreciate the fact that someone loved beer so much her got a PhD in it

[@michaelcrockis7679]

I know a few people who got their PhD in drinking beer.

[@OttoStrawanzinger]

Here in Germany, there are two universities that have dedicated departments for brewing and malting, the Technical University of Munich (the campus is in Weihenstephan, which may sound familiar if you‘re interested in German beer) is one, the other one is the Technical University of Berlin, and it‘s not unusual for brewers who want to advance further in the industry to get a masters degree or even a PhD at one of these universities.

[@michaelcrockis7679]

@@OttoStrawanzinger I suppose, many universities offer specialization in brewery in their Food Industry departments. At least that is the case in Russia.

[@joejoey7272]

@@michaelcrockis7679 I know a dude who got his PhD in hookah 😂 (well it’s technically chemistry but his research was all on hookahs)

[@joejoey7272]

@@OttoStrawanzinger I need to study there , I love Munich been there many times

[@ChrisParsonsMusic]

This is exactly the video on beer I didn’t know I need, but so happy that it exists. That insight on how important water is makes all the sense in the world. Can’t wait for the next video!

[@geraldfrost4710]

um, start with making wine; it's way easier. basicly, you ignore this video and go strait to fermentation. You don't even have to crush the grapes; you can buy grape juice at the store.

[@scottcampbell96]

“Beer is, therefore, a subject for serious scientific inquiry”. You don’t have to tell ME twice. 🍻

[@BeeRich33]

Do you know how much money goes into beer research? Way more than you think.

[@adambc2925]

Adam, your videos are the VERY BEST. Cream of the crop on KZbin, I swear. My favorite channel of all time on KZbin, and I’ve been watching since I was 3! (I’m 17)

[@AceHalberjt]

Hyped for the next part, I love hoppy beers. Absolutely delicious.

[@theeddorian]

As an archaeologist and former college student, this topic was widely debated among archaeology students more than 40 years ago. Initially it was mainly a joke suggestion, but many of us reached similar conclusions. Beer takes far more work to make properly than wine, and it is less stable. Turpenes give flavor and aroma - and may a little preservation.

[@nowacki724]

Thanks for this video series! I distinctly remember looking for a "chemistry of beer" video series several years ago, and really struggled to find anything this high quality. Can't wait for part two!

[@chiblast100x]

I remember doing the same search, though not looking for vids at that point as it was '09 or so.

[@bcgm3]

Homebrewer here -- discovered your channel through this video, and have since watched at least a dozen more. Really appreciate the research and effort you put into all these topics. Echoing the sentiment that I learned a lot. Thank you for sharing!

[@thorlak818]

"Don't taste this one" - "So I tasted it, and it states like...." of course this is Adam!

[@wyatteells9033]

As a biology major, i’ve really been liking this channel lately. great work adam!

[@playgroundchooser]

Quick note Adam: Caraffa malt is De-Husked, so it is way less "bitter" then its husked cousins even at the same "darkness" of roast. Example: 200 Lovibond (that's the darkness scale, higher is blacker) Caraffa II tastes like a mild dark chocolate chip cookie. 200L "Chocolate malt" is sharper with more bitterness and astringent pucker factor. Like, strong coffee with a bunch of unsweetened cocoa powder in it. Only difference is the husks on the barley itself.

[@aragusea]

Indeed, though for the record, the very dark malt you see me tasting in the vid was also husked. This was not a level of detail I felt I should get into.

[@playgroundchooser]

@@aragusea Indeed! Looked like Black Patent you tasted. Tastes like cigar ashes, adds a TON of color in very small amounts. I once brewed an American light lager that I threw 4 oz of black patent in to give it a deep red color. It really tricked the Bud light crowd. 😉

[@brucelee5576]

Woodchuck beer taste like chocolate, I wonder if that's the reason.

[@DanteJoseCuervo]

Correction: Carafa is husked, Carafa Special is de-husked. Both have type I, II, and III

[@brewdaly1873]

Quick note: Caramel/Crystal malts are not generally considered roasted malts. They are heated, or "roasted" for longer than base malt. But, most brewers consider them separate categories. Source: I'm a professional brewer. Other than that little note, everything here is really accurate. Oh, and of course, they're basically homebrewing in this video. The basic idea is the same, but the technique is a little different. I also love that you addressed how water affects the flavor of the beer.

[@ryandoherty4291]

As a beer nerd, I've been waiting for a video like this for a while, Adam. Btw, just wanted to say I love your content!

[@danielm0rk]

As a fellow nerd beer, I agree. Also this was surprisingly thorough and accurate.

[@classicallemur1190]

Honestly I'm in love with the combo of educational and recipe videos Adam makes

[@danielcharles4431]

The Malty Blood Arc is going to be great with Adam explaining every single product related to Malt.

[@alexkeawe]

Used to live in Blount County Tennessee, like 10 minutes from Maryville College. He's right, the spring water there is fantastic

[@LonkinPork]

Beer science runs deeeeeep: James Prescott Joule, for whom the Joule unit of energy is named, allegedly first discovered the connection between mechanical work and heat (which is a fairly fundamental principle in understanding thermodynamics) while making beer.

[@simplegreen6596]

Home and Pro brewer here. I didn't learn anything new (thankfully or i'd be a lesser version of the previous) however, i think you did a great job explaining the process. I love nerding out on brewing. Side note, you may have over simplified wine making as well. Firm believer that beer is more complex and interesting than wine.... but there's a lot of science and process there too...

[@BeeRich33]

Beer products are vastly wide compared to wine. Much more involved production as well.

[@TheApartmentBrewer]

The best part is that it's super easy to make at home, exactly the way Dr. Duncan does in this video!

[@maydaygarden]

Uh, I don't think my BIL got the "easy" part. Cops showed up when a neighbor reported gunfire coming from his garage.

[@Unsub-Me-Now]

So we ALL got this notification. . .there are a ton of inaccurate statements but glad more people are figuring out that you can brew beer at home.

[@TheApartmentBrewer]

@@Unsub-Me-Now better than weissman by a long shot, I think its worth a shot to get people into it

[@jacobbuxton932]

He mentioned Burton on Trent being a place where English ales are made, in another video I think it was mentioned that the Marmite factory was set up there, makes sense as the product is made of bi-product from brewing so you’d want the factory nearby to cut down on transportation costs

[@fadedshadows1]

"this is a mash" (me with a spooky voice) "a monster mash!"

[@bcatbb2896]

I just love stuff like this where you get to watch what you like and learn something from it. I hate channels that only focus on their subject and bring nothing worthwhile to the table like education or knowledge

[@krankarvolund7771]

"What is beer?" Liquid bread! :D

[@therealronniej]

Liquid similar to the stuff you put in your car :3

[@thecamperguy1234]

As a home brewer, this is a great primer to home brewing! Enough detail, but not too much to overwhelm new brewers. Excellent just excellent!

[@opsedopsers9874]

2:34 Terpenes are chemicals in the plant that cause them to have certain tastes and smells. I know this because different strains of marijuana have different terpenes which is why some strains smell fruity and others almost like pines and evergreens I studied that awhile ago for uh...reason

[@TJStellmach]

Hence "turpentine," a distillation of (mostly) pine resin terpenes.

[@opsedopsers9874]

@@TJStellmach yes exactly

[@learntoswimify]

I taught a brewing class for years. Great job describing the process in a concise manner.

[@NotAnEldritchHorror]

The mention of Burton on Trent, at 12:10, made me double take. As someone from Lincoln, UK (within a few miles of Burton and the river Trent).

[@footoomsh2]

fabulous to watch this. I come from a family of home brewers - we had hundred of bottles of several varieties of beer and home made wine. this brings back so many memories and memories of the smells of beer making.

[@ScottOrd]

As a brewer myself, I can confirm that beer is magical. Edit - great video!

[@tizzekarlsson]

I'm actually brewing this weekend and it will be a wild one - a raw kveik juniper rye ale. Let me break it down for you. Raw - I'm not boiling the wort. The ale will be more cloudy and have more earthy/green flavors. Kveik - A Norwegian farmhouse yeast that both ferments quickly and doesn't mind neither temperature fluctuations nor higher ones. Instead of the regular two weeks fermentation I can with a kveik I get it done in a single week. Juniper - I'll be using juniper as bittering/flavoring. Both twigs and berries will go in. Before hops were used juniper was the dominant one in Scandinavia, Rye - I'll be using 1/3-1/4 rye malt. This is a very large percentage. Rye compared to barley is a bit more spicy, it is more flavorful (less sweet). It also thickens the ale a bit improving mouth feel. Will be a fun weekend.

[@playgroundchooser]

As a Homebrewer and a weed enthusiast... I knew *Exactly* what she was talking about regarding terpenes. 🤣😁

[@flyingcatpack]

Super interesting, thank you to Adam, Dr. Duncan and McKenzie. I look forward to part 2.

[@chrispierce1988]

I absolutely hated beer until my late 20's. Turns out it was due to drinking America adjunct lagers which contain very little malted barley. Well I finally drank my first craft beer which happened to be sierra nevada pale ale and Omg! I nearly cried 😢 😭 now I've tried quite a few and finally understand how amazing this drink really is.

[@iamthebroker]

After getting the steak right (how to cook) the next greatest thing Adam can help me with is getting my head around the whole home brew beer concept. You’re a great man mr Ragusa- love the content quality. Extremely well presented, articulate and relatable. Keep it up.

[@cinderblockstudios]

My brother home brews and he makes bread out of his spent grain....and it's AMAZING!

[@kevinfidler8074]

Good video! Im not big on using a water cooler as a mash tun. Using a sanke beer keg with some modifications and a grain bag is what I do. Do all the brewing steps in 1 vessel, and with a #11 rubber stopper with a hole through it for an airlock you can make a sanke keg into a fermenter. Get some korny kegs (pin lock or ball lock) a co2 tank and a beer tap kit then make a kegerator out of a fridge or deep freezer. Brewing beer is easy, kegging beer is easy, bottling beer is hard word, time consuming, and takes time to naturally carbonate.

[@R50_J0]

Mackenzie barefoot, hair tied back, and stirring a brew pot outdoors. In other words, Tennessee.

[@miniflem1]

Adam, your segues into the promotional parts are works of art.

[@notzaran5977]

I didn't read the title and was just thinking "Woah, that's a cool ass planet!"

[@clintsimmons3122]

I'm so glad you did this video, Adam. I am fascinated by all things brewed and fermented.

[@iluvbbqtacos]

I should've taken this class during my time there. Looks fun!

[@jayc4765]

I’m loving the grain series and exploring all of its different applications!

[@mb2776]

2:33 Terpenes are flavour compounds. you can find them in many forms in nature. major compounds in essential oils are terpenes for example. basically, she talks about how the hops changes the flavour of the beer.

[@Crowbars2]

Bioconversion refers to the changing of certain molecules, to different molecules that are usable by a particular organism. I think what she's referring to is "What do the yeast do to the terpenes during fermentation?" i.e. how does the yeast turn turpenes into substances they can use? What are those substances and what do they do? Although it's true that changing terpenes to different molecules will have an effect on how the beer tastes and smells.

[@darklessian]

The way I heard it was that evolutionarily, our ability to process ethanol was related to walking upright on the ground as opposed to climbing trees . Fruits that fell from the canopy to the ground would naturally ferment, becoming denser nutrient sources. A creature that could consume these supercharged ground-snax, without succumbing to the ethanol poison coursing through them, would gain a massive boost in available nutrient density. Quite literally, being able to drink alcohol might have been a definitive factor in the speciation of humans.

[@geraldfrost4710]

I've seen pidgins drunk from eating fermented berries. Hopping sideways, flying with one wing, falling over and laughing. Walk over, pick 'em up, take 'em home, and in a month you can let them loose in the yard. Of course, then you got pidgins pooping on your laundry line, so maybe don't take them home. Just laugh at them sleeping it off under cars in the parking lot.

[@Afroninja-nq7zw]

I've been learning alot about cooking from you thank you

[@SeabassFishbrains]

My home town has the most breweries per capita of any city in the US (and possibly the world) and I can confirm: We have excellent water! Our tap water is the best tasting water I have ever encountered (and I've lived in other cities including SF which has pretty great water too) and the beer here is just on another level compared to literally any non-local beer I've tried.

[@BeeRich33]

I mapped out water hardness from hundreds of water quality analyses across Ontario to find a good location to brew.

[@Rsmall103]

Getting into fermentation is SUPER easy with mead. Honey, water, yeast, that's all you need.

[@toddosty]

Honey doesn't provide enough nutrients to keep yeast happy, which will result in poor fermentation unless you add a handful of raisins. Then, it takes months for mead to clear and become drinkable, vs. 10-14 days grain to glass for beer, depending on the type of beer, yeast, and process (if you bottle condition instead of force carbonate in a keg, add another 2-3 weeks). Bad beer is usually going to be much more drinkable than bad mead, and you'll know it's bad quicker so you can fix your mistakes and turn around another batch or 3 in the time it takes your first batch of mead to even start to be drinkable.

[@Rsmall103]

@@toddosty You can absolutely do mead without any yeast nutrients, which raisins aren't anyway. I also said it was easy, not quick. It's incredibly easy to mix up a gallon carboy of mead and forget about it for a couple of months

[@wasd____]

@@toddosty Raisins don't really add nutrients. That's an old myth, probably originating from the fact that raisins have grape yeasts on them so throwing a few raisins was a good way to get a reliable yeast into the mix in the first place. Mead will ferment without extra yeast nutrients, though.

[@JWynia]

While I only do so when brewing in the winter, there's a great treat to be had right before mashout is to take a bit of the hot, sweet wort, mix it with some Scotch and enjoy the warmth while you wait for the boil.

[@JWynia]

Also, I'm super-impressed at how well you covered the topic. I'm so used to seeing people do videos like this and misunderstand a lot of what's going on or being explained by the expert.

[@The_LaughingHyena]

I should have seen this coming after I saw your malt episode. Love brewing some beer, especially when I can control the amount of sugar and ABV is leftover; type 2 diabetic.

[@The_LaughingHyena]

Golly, KZbin’s report function sucks.

[@evanduvall2359]

I seen that Big Little Thing IPA. Cheers Adam thanks for the knowledge and laughs.

[@sntslilhlpr6601]

I noticed that too lol. Tried it for the first time last night and I think it's my new favorite Imperial IPA now.

[@jonjohns8145]

I don't drink and have NEVER had a single drop of beer (and frankly I find it smells like Urine), but this is interesting to me since it explains a lot of the history and how people arrived to various points of it. Great Video.

[@JakeEpooh]

Same

[@yes1sir1no1sir]

Hi there! I'm a apprentice brewery who just started working in my first brewery last month Excellent work on the video you've done a great job breaking down some very complicated topics into quite manageable language like always!

[@alvinhagg7412]

”Beer is more complex than wine” I feel betrayed, backstabbed and my day is ruined

[@jagc2206]

In some areas of Europe "cider" can be made from any fruit (but can also be used to refer to the apple variant). But you can have ciders of all kinds of fruit

[@semmelknodel7431]

Oh no, now he's going to brew his own beer.

[@EthanDyTioco]

we should have stopped him when he grew his own grain

[@naamadossantossilva4736]

If that is scaring you,wait until he starts dressing deer.

[@michaelcrockis7679]

@@naamadossantossilva4736 And then undressing it.

[@maydaygarden]

Adam is intensely dedicated in his videos but if you shout, SQUIRREL, there he goes and does something else. 🐿️ Amazing content, brilliant brain.

[@flamecrew9atroblox958]

Awesome. More easy fermenting videos would be awesome. I always seem to get it wrong, your videos are clear and straight to the point. Thanks for making KZbin worth using again man.

[@hallowacko]

Had to chime in on this, 2:32, Terpenes are a class of chemicals typically with a bitter or resiny or piney taste - Menthol is a Terpene, as are some Citrus aroma chemicals and alot of the psychoactive chemicals in Cannabis. Hops contain Terpenes which are alot of their flavoring ingredients, and it's thought they have a mild psychoactive effect too, similar to Cannabis. As for Bioconversion, I suspect she's wondering if the Terpenes are altered into other chemicals by the yeast or the amylase.

[@soothsayersentinel7777]

I've been brewing beer for ten years and I can still learn stuff from your videos. Good on ya.

[@GyroCannon]

Given the price difference and higher social status associations with wine, I would have expected beer to be relatively simple to make but wine to be work intensive. I’m shocked that economies of scale have made beer cheaper than wine given what I saw here.

[@BeeRich33]

The other way around. Wine is crush and wait. Beer has many many stages of control that a brewer has to know. The product of beer is way more diverse as well, than wine.

[@smievil]

Finish sima (might mean mead but at least modern variations tend to be made without any cereals) can be made by heating large amount of waters with some sugar, brownsugar and lemons+lemon shells, somehow you should avoid the white parts inbetween lemon and shell. taste a bit like tea at that point, and then you pour it over to some other container and remove the lemon parts, add a small amount of instant yeast lot of recipes seem to say pea sized fresh yeast or 1/4-1/8 teaspoon of instant yeast. and let it stand for a day or few days, should be somewhat covered but some air may need to get out or bottles could explode. it's like a lemon softdrink, but probably contain small amount of alcohol. think it's pretty easy to do.

[@krisblouch2750]

Adam I know you never read the comments after an hour, but I'm guessing you're building up to a "brew it yourself at home" video and man do I have a lot of "tricks" for the first time brewer. Please hit me up if you see this. I have 15 years of experience. Also very good at hard cider which is shockingly hard to make. Not hard to produce, very difficult to make drinkable for a starting brewer though for lots of science reasons I think you'd dig.

[@alexabney7913]

2:12 this point is talked about in the book called DRUNK! It’s a very interesting read about how alcohol may have influenced the dawn of civilization. Really really interesting read

[@OmnipotentO]

beer is just bread soda

[@andrewgreenwood9068]

Never has beer sounded less appealing.

[@ingolfurarnar697]

Hahaha I've heard liquid bread but bread soda is a better description 😊

[@AbCd-lw5vs]

What is soda (sorry I’m English)

[@3asianassassin]

​@@AbCd-lw5vs fizzy drinks like coca cola, pepsi, or dr pepper

[@oblivionspartan]

​@@andrewgreenwood9068 Never had Kvass

[@LameRyan]

How crazy! I was straight up searching for what Malt was yesterday fun coincidence

[@mikeplayssomegames]

12:08 dude, Czechoslovakia existed like 30 years ago...

[@remytherat2929]

Tbh most Americans (like myself) are very unaware of things like that

[@commander5640]

I'd love to give this a go. Thank you for the inspiration. Remember to boil off the methnol, at least 4 shots 120ml-200ml I'd also run the still twice, a stripping run followed by the spirit run. This comes out at around 90%abv and needs to be proofed down to be safe to drink