"Pennsylvania Swankey" - An Easy Small Beer Recipe

[@WrathOfNolla]

*slowly fills lampshade* i'll give you a small glass to start with. LOL

[@KetogenicKim]

😅😅😅😅👍

[@alexanderlapp5048]

Lampshade 😆

[@gtbkts]

Lmao

[@emmaociee]

Thank you for pushing yourself out of your comfort zone for us, Jon! You did awesome with the first person reenacting...not like anyone ever doubted it =D

[@janicehearsey6982]

So wonderful to see Ms. McCann as another of her characters! She is so much fun to watch, as are you, Jon. Keep these coming, I love them.

[@saristaa1]

"What is in this?" "No nutmeg." "Yes, that is the flavor I do not detect." LOL! :)

[@randywatson8347]

Nutmeg beer could be a thing 😄

[@candysantillo3325]

Sarista Celestial 😂

[@emmaociee]

That's the special Townsend brew 😄

[@rosemcguinn5301]

Wonder if anybody tried brewing with nutmeg for additional flavor back then?

[@cjohnson3836]

A lot of the winter/holiday/spiced ales you can go buy are done with nutmeg. Plenty of people use it, you just have to be careful as it can quickly blow up a beer if you go overboard.

[@erinhowett3630]

Jon looks like he's having fun and that makes me happy!

[@TapeCollageForEloise]

Here in the UK the Wild Beer Co brewery released a gruit as the spring 2017 edition of their Rooting Around series. I've had it a couple of times and it's really nice. Lacking the bitter hop kick common to many beers but with a subtle yeastiness and a delicate, slightly citrusy herbal quality. Only 3% but very pleasant and refreshing on a warm day.

[@tammyellison735]

I would love to taste that, I think I would enjoy the low alcohol. I am not much of a drinker

[@13daniel1974]

Creeping Charlie grows EVERYWHERE. How cool to actually find a use for it...

[@lindsay3793]

Great direction. It is in-character, conversational between the both of you, with minimal consideration of the camera. This direction is becoming more unique / valuable in contrast to so many KZbinrs barking a bunch of words at a camera. Keep up the good work.

[@silveravnt]

How timely. I just kegged my first Gruit last night! It has 8 lb malted barley, 1 lb malted wheat, 1 lb malted rye and 1 lb honey. It is spiced with Sweet Gale, Yarrow, lavender and heather.

[@bhopper6065]

silveravnt I also do a bit of home brewing.where do you get your supplies like the barley,malt,ect...?

[@silveravnt]

I shop at a local Homebrew shop in Okc. I've also bought a lot from Austin home brew and northern brewer online. I forget where I got the herbs. I think amazon

[@xaosbob]

Ooh, yarrow is going to be a very interesting note in that!

[@twilyghtmattera8448]

silveravnt I also brew at home, I've been wanting to do a gruit forever. Where did you get your recipe.

[@silveravnt]

B Hopper the herbs came from WildWeeds.com

[@SeraphinaPZ]

One of the most relaxing channels on youtube. Watching this is like watching Bob Ross paint happy clouds.

[@simonalyneenderz3247]

I love Conner Prairie!!!! Bring your Family, Friends and a big picnic basket and plan spending your whole day!!!!! Interact with the settlers.....It's a great time.

[@finnmacky7106]

I wish we knew about this when we lived in Indy! There really is more than corn in Indiana!

[@johnthebastard6283]

Went on school feild trips in the early 90's

[@marcpaul8245]

Jon, your inclusion of beverages adds so much to the knowledge of cuisine you present from years past!

[@gorillaau]

Marc Paul This was a case of nothing went to waste. The sediment at the bottom of the small beer goes into making bread.

[@marcpaul8245]

gorillaau, yes indeed! That is the beauty of this episode. My girlfriend is an artisan baker, and I will give her the sediment from my Pennsylvania Swankey brewing!

[@gorillaau]

Marc Paul That sounds awesome. Happy experimenting.

[@tsurupettanko]

I saw that hat and knew this was gonna be a good one.

[@PBruno-cm3qh]

Love the fact that John happened upon an Inn during his travels. Kind of relates to my tavern question a couple of live shows ago. Good stuff.

[@henriquenakamura5752]

I love making small beer at home. I've been experimenting with kvass, but the Swankey is right next on my list. The gruit recipe was really interesting too.

[@TravisStewart42]

Henrique Nakamura It has inspired me to start making some myself next time I have some free time and can gather some supplies. I think the gruit sounds really interesting as well.

[@dlbstl]

Henrique Nakamura I love beet kvass. Good luck with it.

[@censusgary]

By the way, aniseseed as shown here and star anise come from different (and not closely related) plants. Star anise is the fruits of Illicium verum, which is native to Vietnam and southern China. Anise seed (the more common spice in Western countries) is the seeds of Pimpinella anisum, which is native to southwest Asia and the eastern Mediterranean lands. The two have rather similar flavors (licorice-like), but the tastes are not identical, so it makes some sense to use both in a drink recipe. It would be interesting to know if each one has a different effect on fermentation, but I have no information on that.

[@theEarlofChip]

Interesting! There is also an anise of the _Illicium_ genus that's native to the US, but it's "considered" toxic, without much information about it. The leaves have an anise smell when crushed. I work with the scientific names of plants daily, cook at home, and have a s/o with a bartending license (and thus a lot of contact with anise flavored liquours) but I had no idea anise seed and star anise were two completely different plants,

[@Kruegernator123]

*Jon time travels to the 19th century* Future....FUUUTUUUUURE!!!!

[@steviecraig6939]

I must say, the amount of work and passion you put into your videos is incredible. Awesome job. Keep doing what you do. #Subscriber

[@drskelebone]

@7:10 oh crap, flies. That is why I could never go back in time. Super interesting episode, I love them all, just .

[@ruthshelton1924]

Would it be possible to have the beer recipe (& )others written out at the end of the videos? Thank you! I like the fact that folks back then wasted nothing. To save the yeast from the beer making to then use in making bread proves this point.

[@pacman10182]

Or in the description

[@dbmail545]

That "small beer" makes me wonder what the original Egyptian beer was like.

[@momc1134]

I just love Kim McCann at Conner Prairie....she is a fabulous re-enactor...makes a person want to go there...I live in Canada but if ever I go to Pennsylvania I will make a point of going to see her!

[@danw4237]

Mo Mc If you're ever in Toronto pay a visit to Black Creek Pioneer village. It's a charming early 19th century village I'm sure you'll enjoy.

[@dlbstl]

Mo Mc isn't Conner Prairie in Indiana?

[@commentername9737]

Mo Mc Conner Prairie is in Noblesville, Indiana, not Pennsylvania.

[@InuitInua]

Ooooh, a story arch.

[@teadams72]

Loved seeing everyone stay in character. Very educational

[@lesahanners5057]

That was so fantastic. I had no idea that Conner Prairie was just south of Noblesville, Indiana where our grandpa was born. How wonderful to learn more about brewing in this period.

[@blatantlymyself9284]

I love how educational your channel is

[@malachid9298]

Started a kvass tonite but cut my sugar by a cup and am adding native hops this time. Timely video Mr T.

[@BeerByTheNumbers]

Cool to see an old school brewing process, but don't stick your fingers in it to check to see if the mash cooled. Great way to infect a perfectly good batch of beer! Good video!

[@lisasmith1850]

Thank you for sharing this rich history with us.

[@surlyslur]

I thought Pennsylvania Swanky was when someone from Pittsburgh dressed up in a clip-on tie and ate caviar out of a trough with their pinky-finger in the air.

[@rosemcguinn5301]

Sound pretty swanky to me lolz

[@AcornFox]

Nah that's just a jagoff

[@MikehMike01]

boo

[@DLee6188]

This is my favorite KZbin channel

[@finnmacky7106]

Huzzah!

[@legendaryoutcast4440]

its so irrelevant to everything else that i'm subscribed to, but the content is just so well done, always an admirable job at educating while being entertaining. I always know i will enjoy before i even watch. :)

[@teresajenkins9056]

Ohhh this is one of my favorite videos...I totally love knowing how the average person lived in the 1700 but this lady made it come alive for me...thank you so much for this video...where everyone played their part ...it was wonderful...and I loved the recipe .

[@robertlavigne6560]

Pertinent information today as food shortages are coming. How fun to prepare these recipes to share with others!

[@thumpdrum]

When they dry the yeast in the sun, their is a chance of incorporating wild yeast into the original strain which is actually a brewing method in Belgium when they purposely allow the wort to be exposed to natural yeasts of the region. It’s called Lambic Brewing.

[@finnmacky7106]

I love anise! That licorice flavour is out of this world!

[@jamespeelecarey]

The first documented use of okay was in 1837. So difficult to be historically accurate as we are not they. I love this channel. Thanks for all the great posts and recipes. Big fan of mushroom ketchup😋

[@JohnBritton]

Reminds me of my grand fathers Apple Jack Recipe Juiced Apples ,Water Yest Honey or Sugar let it age

[@klankfanclub3152]

Simi JB of NJ my grandmother used to make something very similar to that! It was soooo good!

[@helenalewis1666]

Sound like precious memories of both y'alls grandma and grandpa we have lost that intergenerational connection

[@misterb.s.8745]

That was amazing! New favorite episode. Home fermentation and first person characters, just delightful.

[@akeeperofoddknowledge4956]

As a Pennsylvania native ( now a Florida resident) I am so proud of the many gifts that came from that state. It was once upon a time known as the workshop of the world! The Conestoga wagon, Stetson hat and the Pennsylvania Long Rifle ( aka the Kentucky Rifle) and the Bessemer Converter ( iron to steel), to name a few, all hail from there. Now I can add these beers along with Shop Fly Pie (which I've never had) to the list! Looks like you had fun with this video and I certainly enjoyed it! Thank you for sharing!

[@akeeperofoddknowledge4956]

That was Shoo Fly Pie! I really hate Otto Korrect!

[@GraniteValleyDave]

So happy to see Kim again! I love these sorts of episodes :)

[@NyctophilusBifax]

Thank you for this! I needed a reminder of the ways to use Creeping Charley, and to get back into brewing.

[@d.aardent9382]

I think i read some time ago when reading on medicinal plants that the French used that plant quite a bit in their brewing. I used to not have any anywhere around but i think i brought some home with some plants from where i worked in a town called New Harmony, IN which was a utopian community from early 1800s, first the Rappites and then the "Owenites"which was strangely began by a industrialist Robert Owen from Scotland and William Maclure and they had a brewery as one of their industries, and they had scientists and researchers came from Europe to study geology and archeology and other things, and i never thought about it before that the Creeping Charlie may have been brought there for use in brewing. That would be funny. It was always in every garden bed eventually in New Harmony,or around the outskirts but most everyone called it Gill Over The Ground. The French name for it was Guiller, as it related to fermenting beer. It has medicinal uses also that are respectable also.

[@anthonyaddario4653]

I learned so much from your channel over the years. It’s wonderful learning history through the foods and drinks people consumed What a way to connect with our past. Thank you for all you guys do

[@wuggi8603]

I mentioned it some minutes ago in a comment for your video on ginger beer, but I'm still amazed by the simpliness. I knew there must have been some nice easy beer recipes, but I was not able to find anything like this in german, and now the knowledge seems to come back from the ones who preserved it. Thanks to all, who worked on this episode.

[@teddythefourth2831]

I can't believe you can make a beer like that, awesome!

[@BenAntilles]

I just realized it's a lot like LARPing, but for grownups and actually cool - definitely something I could see myself getting addicted to. I love this!

[@animequeen78]

Educational LARPing at that.

[@countryguitarist2005]

Schools in Indiana used to send kids to Conner Prairie in elementary school, at least when I was in school

[@barbaramurphy5606]

Of the many of your videos I have watched, this one is totally outstanding. Mrs Zimmerman is wonderful, her concise and pertinent words and actions to make this "ale" and her knowledge of the subject are true indeed. The kitchen, too, is so very, very beautiful that I think we will remodel ours to be like this. Oh, and don't forget the fabulous garden and the peek view of the split rail fences and woven hurdle fences in the background. If I ever make it to the USA this place is on my travel plans. Cheers from Australia

[@LynaGalliara]

11:12 Suddenly feel better about coincidentally drinking beer whilst watching this video - in the morning.

[@AndrewsSneakySpaghetti]

I just finished up making this recipe (as best I could) today! Excited to see how it is in four days time.

[@KarenParkerArtist]

In our neck of the woods we call "ale hoof", "gill over the ground". It is very pungent smelling and makes a good shady area ground cover. Glad to know I can use it for something culinary.

[@cherpylatina]

Yesss Pennsylvania stuff!!! Im here in Philadelphia. This is great

[@alphapennsylvania9439]

wonder why us Pennsylvanians love our state so much? my entire youtube channel is based on my state and area in fact.

[@cherpylatina]

alpha Pennsylvania theres something for everyone here. City life , country life, history, art, even a canyon. I really never lived outside of PA but I wouldn't know how.

[@thschnick]

Pennsylvania is the greatest state. 10/10

[@shueyk2320]

Me aswell! Moving to Kentucky in a few months so that will be my first time living outside PA but it really isnt too dissimilar once your out in the mountains

[@cherpylatina]

Hubby and I are moving from Philly to Berks - we are going to off grid. This series helps us so much

[@rustyblackdog1619]

This show is refreshing.

[@raltgaither]

I always wonder who could dislike these videos. Educational and fun.

[@bearcat444]

Looking dapper

[@finnmacky7106]

Bring it back! I wish more people dressed like this today!

[@the-chillian]

Finn Macky So what's stopping you?

[@draco_izanagi]

ChrisC money.

[@annagregg8401]

Loved this, I learn so much from your videos. I've made several of the recipes you've shown. Thank you for all you do to bring this information to us in such a creative way!

[@RomanNavy87]

I've lived in Pennsylvania since the late 1990s. Both west in Pittsburgh and east near the Amish. I've never heard of this drink. Sounds fun!

[@tomdrake9121]

Thank you Jon for yet another educational video. We are looking forward to our Conner Prarie visit in October.

[@catherinef9943]

Love her!! As someone who isn't big on hops I might actually give the gruit a try...

[@wastelandgentleman]

This channel is what I needed in my life just subbed

[@ej732]

It takes a special kind of nerd to enjoy this channel. :)

[@HighLordBlazeReborn]

ej732 and a high tolerance for nutmeg

[@wthigo77]

Everyone should have a little bit of this in there life.

[@goldenscales]

As a former home-brewer, I always enjoy learning new recipes!

[@Captain_Wet_Beard]

I make a lovely country wine from alehoof, dandelion, red clover, and chamomile. I brew it into a tea with sugar syrup and then let it ferment for about a week and a half for about 8 gallons. I use beer yeast. After the first week I spike it with more sugar syrup for a stronger wine. When its naturally finished I'll strain it and keep it in mason jars. It keeps fairly well, I haven't tried aging any yet, but it definitely keeps for at least a few months.

[@AlsoMeowskivich]

I love me some star anise. That pot of Swankey looked rusted. Nice seeing Martha again. I hope we see more brew recipes in the future, still seeking to expand my repertoire.

[@EvelynnEleonore]

Reminds me of Federweißer and Feuerroter! Here in Germany, we like to drink Grape Must after it ferments for just a couple of days, giving it a distinct, sweet flavor!

[@toben83]

YES!!! Thank you so much for posting more videos about 18th century beer and booze in general.

[@Myster_E]

From Indiana : Connor Prairie is the real deal and most elementary students in the state field trip there. Loved your video

[@minuteman4199]

My garden has been totally taken over by creeping charley, now I can look at it as a blessing rather than a curse!

[@rosemcguinn5301]

Get thee to thy harvesting, man!

[@helenalewis1666]

Thou shalt harvest thine creepy Charlie forthrightly

[@MikehMike01]

@@helenalewis1666 no

[@dangracia7805]

This was GREAT! I still have a 1-gallon jug that I used for my first home brewing and swore I would never make such a small batch again. However, since this is so simple and only takes a few days instead of a month to do, I will probably give this a shot! Thanks again!

[@ISawABear]

Was literally just watching your others videos. Uhhhh Nutmeg.

[@saucymcnuggets8963]

I Saw A Bear

[@derikfurlotte6819]

I Saw A Bear hug

[@TehZeuz]

lemme get uhhhhh N U T M E G

[@nononoxx9034]

If only all I ate was presented by someone who loves what they do this much. Delightful.

[@mrspacely5580]

how lovely, I just would enjoy to play along sometime. sounds like such a nice time.

[@gisela1352]

Very interesting. In Muenster, Germany, we have a little street, named Gruetgasse. I knew, Gruet was herbs, but now I saw these herbs. Thank you!

[@Wolfram762]

Jon, absolutely amazing!!! I can't wait to make myself a batch of Pennsylvania swanky!!

[@michaelpthompson]

How marvelous! As a home brewer, I really must try these receipts!

[@thorhale]

reiheitsgebot was only a labeling law... you could still make whatever you wanted, it just wasnt called "Bier"

[@teutonic7113]

Martha was so lovely. What a great episode!

[@daveandgena3166]

I've been brewing this month, so this is perfect! Can't wait to try it!

[@dellahayden4705]

Such an enjoyable experience...thank you for bringing me along

[@LucidSpaceDog]

A high five to Kim McCann, as that's a 21st century way of congratulating someone's excellence. Although I also doff my hat to Martha Zimmerman, as that's more in keeping with her role. I love the enthusiasm and knowledge of the historical interpreters that Jon meets and chats to. Much as I love Jon's enthusiasm in portraying and interpreting the past. So high five to 21st Century Jon and doffs hat to 18th century Jon.

[@rosemcguinn5301]

Expect I'll need to curtsey instead 18th c style ;)

[@wanderly9950]

This is amazing! We were just discussing the original uses of Creeping Charlie the past weekend ... and to tune in to my 'Weekly Townsend News' and have that topic covered ... Simply amazing!! Thank you.

[@elrondsoukup29]

What a lovely hostess. Thank you for I introducing us !

[@supersoulty]

New motto for the followers of this channel: "We are Gruit."

[@jordangumm6189]

Thank you so much for this. Such an inspiration to start living more simply and happily.

[@BankgeekOutdoors]

Thank you both for filming this. The first person perspective was very interesting. I really enjoyed hearing the bit about pre-purity law in Germany. Just another well done video, Sir. Thank you.

[@TheCimbrianBull]

This was so interesting and educational to watch. Thanks for making these videos for us! :-)

[@sharanindirveerkaur5350]

I like the first person re-enacting. It's almost like "being there".

[@MrDav020]

"everyone here plays first person" James just keeps on being himself and fitting in perfectly haha

[@jamesmcmillen4828]

Very interesting video! Conner Prairie will be making it on our travel plans!

[@angelsy1975]

I do some homebrewing now and then - however, nothing that any homebrewer website I have seen would suggest, lol. I make my own bread, then use that to make small beer (I believe it is called kvass). Sometimes I add nutmeg (which seems to be being joked about these days, hereabouts), cinnamon, baking cocoa, oatmeal, coffee, mint, ginger, raisins, orange peel, or any variety of other condiments, spices, and herbs I have on hand (yes, even hops, although most of my beers are gruits). I started out making ginger ale and wine - it's all about the same process, save for the boiling of the mash. As shown by this video, it's pretty easy - if you're worried about cleanliness or bugs, I have found that plastic drink bottles work pretty well, with the bottle caps tightened just enough to let CO2 out but no bugs in. I clean the bottles with some vinegar and hot water before using. If you make this stuff, it won't be like modern beer - which is probably why it isn't discussed much on the aforementioned websites. ;)

[@kindredcorgi9795]

This lady is great!

[@cecilsowers8242]

One of the best episodes I’ve watched it many time, very interesting on how beer is made.

[@macnutz4206]

I did not know what was meant by "small beer" until I found your channel, Mr. Townsend. I have seen the term in older novels, always as a complaint. I thought it referred to size of portion. Great information.

[@BergerMW]

I'll be off to Fishers, Indiana soon. Thanks so much for these videos.

[@forthwithtx5852]

James was very excited about the flavor. Umm, yeah, wow, that's different. Very refreshing!

[@Pygar2]

Jon.

[@rosemcguinn5301]

Gotta love this channel

[@VioletBloom]

Such a wonderful video, can't wait to visit Conner Praire!!!

[@MatzeAppel]

8:32 Gose! Goodness i didnt expect to hear my absolute favorite beertype here!

[@Misterunnamed]

I have so much alehoof growing in my yard. I thought it was just another useless weed. This was an exciting thing to learn about since I've got hops growing, as well as alehoof.

[@junongun]

Awesome episode! I liked how it was slightly roleplayed it made the entire episode very entertaining.

[@jrashe21]

This was a super fun episode. Thanks, John!

[@timeforchili]

love this guy and Conner Prairie is a great place!

[@nomadsurvival4952]

That was amazing I will have to try making that myself thanks for the info..

[@SandraNelson063]

This lady is a living university of knowledge!

[@glaciusor]

Huh, didn't realize those plants could be used for brewing; alehoof grows around here like crazy too. Neat!

[@adamliebreich-johnsen6104]

There's a reason it's called alehoof.