Chemistry of beer, part II: Hops to keg

[@Del_S]

"The kids are learning some real-world skills" Ah yes. *Arson*

[@IvanSN]

honestly yeah

[@Bagginsess]

Can't commit arson without beer, it's traditional.

[@mcfarofinha134]

@@Bagginsess Happy Bonfire Night (a few days early, but whatever) !

[@arson666]

Yes

[@daffyrwt]

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.

[@evanpower9585]

Same

[@gabrielgr2653]

Schraderbrau!

[@daffyrwt]

@@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.

[@milesbeler3974]

And to show how he was under too much pressure, brilliant!

[@stardude3396]

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.

[@thomasdaniel870]

Honestly, this is a great idea

[@walmartsuxhard]

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.'

[@alsaunders7805]

They make soap and makeup and remove the glycerin from it to make explosives and personal lubricants and suppositories. 🤓🍻

[@prestonang8216]

some of it’s also recycled into biofuels too

[@noah_hill]

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

[@ScipioAfricanus100]

Is Adam pronouncing "terpenes" as "terrapins"?

[@aragusea]

That does seem to be how it came out of my mouth. Sorry.

[@dhallbreakfast6396]

@@aragusea turp city

[@Plotatothewondercat]

Pine trees, citrus fruit, and hops are rich in turtles, don't you know?

[@tomhalla426]

It’s turtles, all the way down?

[@theunahime7446]

Yes he is.. he definitely is calling them Terrapins

[@timseguine2]

I'm so early no one has busted his chops yet for calling a wasp a bee

[@StoveFortuna]

He was just buzzed

[@trplankowner3323]

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.

[@timseguine2]

@@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.

[@trplankowner3323]

@@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.

[@timseguine2]

@@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 ;)

[@joshuaweezorak7042]

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.

[@geraldfrost4710]

It also makes you popular. "I'll bring five gallons of wine!" and you're invited.

[@Skyline_Cinema]

ahah, my first batch of apple cider tasted like pure alcohol with severe yeast flavour, very good if you have a constipation :)

[@Cody-fh3xq]

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

[@bernRA]

i didn't know about the isomerization, though. That was new.

[@pm_cruciblenone4008]

Not hard, but the equipment is expensive as heck. Lol

[@erictaylor5462]

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.

[@godnotavailable2094]

You tell em Eric

[@K1LD3R]

as an amputee? Sorry to hear, but how does it relate to beermaking?

[@fregus.]

@@K1LD3R read his comment again

[@rime1585]

@@K1LD3R wooosh

[@biggjiggins8987]

@@K1LD3Rhopping bro, it’s a pun lmao

[@greysphere6572]

This was an awesome two parter.

[@fenix0seraph]

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!

[@ehsan_kia]

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.

[@Zuraneve]

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.

[@jamescanjuggle]

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)

[@Zuraneve]

@@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.

[@tann_man]

@@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

[@fishroy1997]

As a longtime homebrewer I appreciate this scholarly and practical lesson in how beer is made. Cheers!

[@geraldfrost4710]

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.

[@isaiahmurray2742]

the day has come, adam is talking bout the terps

[@laurencottle397]

He really should make some video of the culinary properties of cannabis, it would be so interesting!!

[@muffinman3052]

His pronunciation pained me every time lol

[@emanuelvellios]

@@laurencottle397 he lives in the south, if he even thought about getting some cannabis he'd have police at his door.

[@acidsteve9837]

@@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

[@Tinil0]

@@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.

[@Matthias-wm8zi]

0:30 isn't that a wasp?

[@theimperfectgod7140]

Wasp got worted 😩

[@mrtnsnp]

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.

[@geraldfrost4710]

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.

[@qwertyTRiG]

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.

[@Bosscarnage4]

Nice name, love hitchhikers guide

[@geraldfrost4710]

@@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."

[@qwertyTRiG]

@@geraldfrost4710 Wouldn't you prefer a banananana daiquiri?

[@brewdaly1873]

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.

[@CoryKlumper]

Thank you. I came here to bust this myth.

[@dannywhite132]

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

[@dampaul13]

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.

[@OtisJCW]

@@CoryKlumper yep, also come to the comments section to mention this being a myth but this thread makes that unnecessary.

[@matthewdesmet1313]

I was under the impression it was due to where the hops came from??

[@billsmathers7787]

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.

[@nicoruppert4207]

I second that, was quite surprised at hearing that.

[@aragusea]

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

[@nicoruppert4207]

@@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.

[@KingCarl2411]

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.

[@aragusea]

​@@KingCarl2411 Yes, you're right about that. Starch derivatives, not starch. pubmed.ncbi.nlm.nih.gov/32077484/

[@eveakane6563]

14:25 "It's going to leave most of the bittering compounds behind." Me: you're dipping hops like a teabag

[@SylviaRustyFae]

Beer is just fermented hop tea.

[@fruitylerlups530]

@@SylviaRustyFae Barley and Hops tea!

[@geraldfrost4710]

@@SylviaRustyFae Technically, beer is, like wine, a fruit of the vine. Hops is a vine, and some of it gets fermented.

[@yareyare_dechi]

it is literally the same thing. though in this case its a hops bag

[@tz8785]

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.

[@msjennl10]

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.

[@TheBestcommentor]

This is the most Adam Ragusea thing ever

[@geraldfrost4710]

If you over-carbonate your beer, it will detonate. Hopefully, when you're not holding it.

[@erikjakubec3292]

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

[@zhiracs]

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.

[@justinl6359]

15:08 the doctors after I give a urine sample

[@Hobypyrocom]

"that bee" is not a bee, its a wasp 🤣

[@blackmk3790]

True, it shouldve said "Rot in hell", not "RIP".

[@davidblakley6806]

thank you^^ truth^

[@greenefieldmann3014]

He's been living in the South too long if he's calling wasps "bees."

[@pennyforyourthots]

Meh, wasps are just the devils bees

[@Purplesquigglystripe]

@@pennyforyourthots wasps kill mosquitoes

[@SirBrittanicvs]

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!

[@hanoianboy9562]

oh god i feel sorry for your house must be smelling of fermented sugar and blueberries for some time lol

[@jasonreed7522]

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.

[@Boroda4Gaming]

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

[@Yora21]

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.

[@jamesepace]

"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.

[@brewdaly1873]

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.

[@RusNad]

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

[@johndelzoppo1366]

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

[@JoeBob-rc3cp]

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)

[@divingstag]

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

[@thenameisgsarci]

Uh, no, wasps sting. Ok I'm leaving now. XD

[@logicisnthere7523]

0:30 thats a wasp it doesnt have hair and those are bright yellow stripes bees have more brownish stripes

[@purplealice]

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)

[@BlankPicketSign]

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.

[@eltiolavara9]

SAME, id love to see a video on that

[@complainer406]

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

[@pennyforyourthots]

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

[@BeeRich33]

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.

[@volz0r]

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.

[@ItsDomke]

Spelling: Terpene Beer expert: "Terpene" Adam: "Tarapene" Jokes aside, this has been very interesting and informative. Love your stuff.

[@PipPanoma]

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!

[@Blendeture]

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!

[@yungboy4216]

I concur, this would be a very interesting subject

[@rob876]

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.

[@davidonfim2381]

There are TURTLES in my beer? Gross.

[@Moley1Moleo]

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.

[@mokshalani8414]

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

[@TheRedKnight101]

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.

[@zhoufang996]

I feel like that footage of Adam drinking a suspicious yellow liquid from a tube could be used for evil.

[@Leen7293]

I like the way you think

[@LoveClassicMusic0205]

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.

[@dalkrin]

I was similar, maybe try a German dunkel or schwarzbier, the hops bitterness is much subdued.

[@mattb3846]

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.

[@triadwarfare]

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.

[@bsn0730]

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.

[@triadwarfare]

@@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.

[@bsn0730]

@@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.

[@bsn0730]

@@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

[@DarkArcticDay]

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.

[@ItsGoodToHangPirates]

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

[@TocsTheWanderer]

He said it was hops that were borrowed from the Dutch, not gruit.

[@ItsGoodToHangPirates]

@@TocsTheWanderer But the word is etymologically borrowed from Dutch :P

[@aragusea]

​@@ItsGoodToHangPirates Words change pronunciation all the time, especially when jumping from one language to another. Both pronunciations seem to be common.

[@ItsGoodToHangPirates]

@@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

[@fruitylerlups530]

I am gruit

[@SeidenFisk]

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

[@jagot-j7387]

think thats something different? that would be keef right? isnt that like pure thc

[@Razor-gx2dq]

on a side note, hypothetically would one be able to smoke hops? what affect could the hops have?

[@jagot-j7387]

@@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

[@SeidenFisk]

@@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 ;)

[@oldschoolman1444]

@@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. =)

[@Penniwhistle]

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.

[@jasonreed7522]

Interesting, i know that supposedly 50% of people have a gene that makes oregano taste like soap which is a tragedy since its delicious.

[@krankarvolund7771]

0:31 Pretty sure that's a wasp, no enough fluff ^^

[@teknophyle1]

Also a brighter yellow than a typical bee.

[@krankarvolund7771]

@@teknophyle1 Yeah, also ^^

[@bcubed72]

"Hoarhound?" that was my nickname in college!

[@bijibijmak]

Is it just me or is the lens foggy/dirty?

[@apers5do]

Professor has an “underground bar “ to sell all the beer that he made for his “class” 🥳

[@benjaminmorse114]

Terpenes does not have an "a". you pronounced it like "terra-peens". It should be "terp-eens"

[@ianlaker9161]

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!

[@michelhv]

Anybody’s going to open the kettle of worms that is the etymology of IPA? I’ll wait. 🍿 🍿 🍿

[@KwameCrawford]

Me watching through my Keyhole as the Skinwalker disguised as a Brewer approaches my front door with Contaminated Wort 2:58

[@mrow7598]

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.

[@brewdaly1873]

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.

[@brewdaly1873]

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.

[@bobshenix]

*The "bee" is actually a yellow jacket wasp!!* Great job with the video as usual Adam!!

[@ColinKillick]

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.

[@SonGayku]

yesterday I heard someone mention hops and I was wondering what they were, perfect timing

[@Mis73rRand0m]

"We could all be in a turtle's dream, in outer space!" -Frank Reynolds

[@cindyhammond5573]

Terry Pritchett has entered the discussion.

[@notmyname327]

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]

Stupid autocorrect! Marmite and Vegimite!

[@Armunn01]

@@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.

[@BeeRich33]

@@Armunn01 Yeast slurrified, and some flavours added, that's all. Umami.

[@andrzej2501]

Sooooo.... How about a beer with cannabis instead of hops? ;)

[@TheSlavChef]

Back in school days i thought chemistry was boring. Thanks to Adam today i think otherwise. Especially when beer is involved.

[@myoldmate]

Me too. Now I'd love to understand Chemistry.

[@daibhidhrobinson1341]

A small correction from a Brit: the troops in India were never known as English (6:51). This was after the union so it was the BRITISH East India Company and the BRITISH Army, with personnel from all over the British Isles (as they were called then, no longer PC) and even beyond, e.g. my grandfather and great-grandfather who were from Guernsey (not in the UK) but still in the British army. Most of the IPA itself would have been English, as the water with the correct minerals (i.e. similar to Burton on Trent, as mentioned, that is, hard) is not that common in other parts of the UK.

[@thomdenholm]

Interesting stuff, thanks. Now WTF is Mead? :)

[@trailerhater]

Made from honey instead. It takes much longer though.

[@SonofSethoitae]

@@trailerhater It's more of a wine than a beer too.

[@UdderlyEvelyn]

I can't handle carbonated beverages, they burn my mouth like fire even more than alcohol does. I therefore can't drink soda, beer, etc.. When you said "but it's flat, so ew" I'm like "I COULD TRY THAT D:".. I am interested in ways to make non-carbonated versions of things, either avoiding CO2 accumulation in fluid or removing it after.. I think you tend to make videos on subjects that interest *you personally*, but if you have any information on this I would appreciate a video or a comment back. I'd love to remove carbonation from cream soda and drink some without the burning death feelings. xD If you brew beer with outgassing valves like one does for wine would it avoid carbonation?

[@skeletonizer7512]

The way I learned that hops were used in beer is through Stardew Valley

[@Vexation4632]

Interesting. Possibly I have WAY more bitter receptors than I need. Would explain why I find almost all IPA's disgustingly grapefruit flavored tart-ish concoctions of nasty. The giant IPA craze of the last 20 years or so in almost all craft breweries and tap houses was part of the motivator for my home brewing. Thankfully some craft breweries are rediscovering red/brown ales and other beer styles. Nothing against having a hop "bong" stuck to the side of your keg. Just genetically hops make my face hurt.

[@RobKinneySouthpaw]

Every time you say "that's something we should talk about another day" I get happy. Yay future videos

[@ofir_likes_beer]

Adam probably talked about the fake IPA story.... Many pale ales and porters survived the trips to india

[@mooseoncaffeine]

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.

[@Zuraneve]

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.

[@mooseoncaffeine]

@@Zuraneve thanks for the correction. Appreciate it!

[@PyroX792]

Anyone else notice the lady bug crawling on his shoulder around 8:40 when talking about terpenes?

[@melikerdem8867]

I was searching for this comment!

[@DavidFraserYHZ]

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.

[@SeanSmith-gm3ov]

Crazy even brew master of brew masters contued the myth about IPA being named for the trip to India. IPAs weren't even drank by soldiers at the time or even to now. The British did and still love porters. Lol

[@vaishnavishingne3729]

huh love that stuff. been drinking it for years!

[@jmacd8817]

I never understood the enjoyment of bitter stuff. I hear people say they love it, but have a hard time believing it’s not just folks convincing themselves (and their friends! lol) that they like it. To each their own! 😊

[@Movie_Games]

Great explanation. Now it makes sense why beer tastes so bad.

[@trplankowner3323]

"Beer and civilization were born together", No actually humans invented civilization so that they could make more beer. Because honey isn't as reliably available as grain crops are. Beer also caused the industrial revolution. I did a paper on that when I went back to school during the Obama recession. British brewers put into place all the necessary parts of the industrial revolution to support brewing and shipping more Porter beer in the eighteenth century. If I remember correctly (sadly I've lost access to my paper and don't want to bother looking it up at the moment), this happened more than half a century before textiles got in on the industrial revolution. So, the next time you’re enjoying your modern twenty-first century life, thank beer!

[@SonofSethoitae]

Adam actually discussed the first part in the first video. As for the second, was it not textile manufacturers that were leading the industrial revolution? Edit: I see you have addressed the second part. Serves me right for skimming the end.

[@trplankowner3323]

@@SonofSethoitae We all do it.

[@driftwood757]

Was so stoked for part 2!

[@YouTubeHandlesAreMoronic]

I wanna know more about Professor Beer's pet bug. 3:14, 4:21, 5:21...he really goes for a stroll at 9:38... Is that bug just another grad student?

[@vladimirruzicka2773]

As a beer-loving czech person I really enjoyed the video, very well made and very well explained!

[@celsius2433]

As a pothead, the way he says "terpines" kills my soul a little bit.

[@connorspiech309]

So while the "hops preserved the beer on the long trip to India" theory is widely cited, most beer scholars think that it's simply a myth since the alcohol in the beer would already be enough to protect the beer from bugs. The new theory is simply that the British officers stationed in India got used to the more heavily spiced local cuisine and thus demanded more flavorful, highly hopped beers.

[@aragusea]

Hmm, got a citation to share? There are all kinds of staling reaction that happen in beer despite the alcohol content.

[@Plotatothewondercat]

@@aragusea For example, alcohol is actually a plus for the bacteria that produces vinegar, since that's what it eats.

[@psd993]

@connor spiech Sounds like some second opinion bias/contrarianism to me.

[@connorspiech309]

@@aragusea I learned it in "Beer School" when I was serving in a craft beer restaurant but this Martyn Cornell fella seems to have written a lot on it. The most common spoilage problems from aging would be oxidation (solved by sealing the transport vessels better) and UV damage (i.e., skunking which is solved by storing the beer away from sunlight or in opaque containers) which hops have no effect on. The other big concern might've been brettanomyces infection (a wild yeast) from the wooden barrels although it wouldn't be deterred by hops any more than other conventional yeasts. As this article describes though, if spoilage was a concern then all the other beers that made it to India and around the world would've been heavily hopped but porters were quite popular exports as well. beerconnoisseur.com/articles/truth-about-origins-ipa

[@aragusea]

@@connorspiech309 The link you've provided isn't a scholarly source and it cites no sources at all. Oxidation seems like a pretty good reason to fill your beer with antioxidants, with which hops are packed. "Sealing transport vessels better" might not have been such an easy thing in the historical context we're discussing.

[@telotawa]

corrections: 9:11 vanillin is not a terpene, completely different type of chemical (phenolic aldehyde) menthol is a terpenoid, a category very close to terpenes and derived from them

[@aleckcharkavi1117]

Can't wait for the eventual follow up to this with Part 3: Sour Beers!

[@ivorjawa]

Sour beers are rotten beers.

[@dannywhite132]

I personally hop my glass, not my beer

[@jasonh2747]

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!

[@wowpowmasterfujew1956]

0:20 Ignore Wife any% speedrun.

[@DarwinsBeerReviews]

This is super geeky and incredible how correct you are on almost all the facts. Hard to find great beer content like this!

[@FutureCommentary1]

How to claim deductions for your beer.

[@shethjrebbell]

I love bitter drinks. Favorite beer is an ESB!

[@colmanbaldwinson9091]

I remember the very first beer I tasted was an IPA and I could barely finish it because it tasted horribly bitter. Its so strange how an IPA doesnt even taste that bitter to me now it just tastes good.

[@sircrashtonii9718]

The process of making poison is really interesting! Guess I learned something new today lol

[@Vypren]

What are hops? > Gods merciful gift to mankind

[@ethan977]

cant wait for "part 3: glass to mouth"

[@rowanmorkner3603]

9:45 the bug crawling up his shoulder and Adam didnt say anything lol

[@mika9578]

0:31 that is not a bee, that is a hornet and thus it should not rest in peace. In fact, i hope it burns in beer hell

[@40Kfrog]

Did nobody notice the bug crawling on his shoulder at 9:40? *shudder*

[@Bc232klm]

The way Adam pronounces "terpenes" is adorable.

[@gabrieldarce1773]

Production Brewer with a master's in brewing and distilling. Very good video that covers the basics . I'll just give some minor thoughts. While I think you did a good job of describing hop bittering, alpha acid isomerisation is a factor of time, temperature , and alpha acid content. So while 60 minute additions are the norm, one can do instead do additions (say 90 minute for s longer boil) or a 20 minute or even 5 minute addition for minimum bitterness. For example we do a pale where we don't add any hops till 5 minutes to end to add a minor amount of bitterness and a bit hit of aroma oils. Pitching yeast (while at small scale) is just pouring at a small scale but at larger scales one needs to worry about cell count, dilution, creating a starter etc... I appreciate this is an intro episode so I felt this was just an extra detail. Saccharomyces pastonarius / Lager has a very complicated history and the history behind it is fascinating. I would say as a whole lagers are crisper and cleaner largely due to decreased production of higher alcohols and esters at lower temperatures. Dry Hopping has historically been done post fermentation, and it's only recently we've started experimenting and understanding active fermentation and how it affects biotransformation. You didn't really go into detail into how fermentation generates flavour and in my professional opinion it's the single most important part. If your fermentation does not carry out properly your whole batch is ruined. Most other steps along the process can be fixed or hidden but faulty fermentation is often the end of a good beer. Someone else also mentioned how it should be dextrin and not starch so I won't mention it again. But you mentioned bacteria, but actually the most common infection is diastatic yeasts (saccharomyces cerevisae var. Diasticus). These bad boys are the main reason behind exploding cans and bottles. I've spent most of time working in the brewhouse and the microbiology lab to minimize and better the risk of diastatic infection.

[@BeeRich33]

Where from? I'm from ICBD, '93.

[@gabrieldarce1773]

@@BeeRich33 ICBD too but class of 19/20

[@cheminlee37]

15:15 Adam drinking beer out of a 50 mL tube is very on brand for some reason

[@Down.D.Stairs.]

#teamsea 1 dollar is a pound of trash cleaned out of the ocean and go’s into funding new technology to clean it for good

[@sangyoonsim]

It's #teamseas, human.

[@Down.D.Stairs.]

@@sangyoonsim it’s not easy being stupid lol spread the love

[@realkingofantarctica]

If it's the chemistry of beer... Then why isn't it eating honey?

[@MrDDiRusso]

Did you know that frogs taste like beer. It's because of the hops.

[@DouglasRosser]

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.

[@mpixl9965]

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.

[@snozzmcberry2366]

So if I really, really, really despise this sweet, musty, heavy, thick sort of flavor & aftertaste of beer, that's the malt-heavy hops-lite beers?

[@playgroundchooser]

Could be, but there's a good chance it is the oils left over from isomerized hops. Those oils can coat the back of your tounge and linger on.

[@jeil5676]

Good episode. Very technically interesting.