The Fifty Meter Beer Project Episode 18 - We Have Beer!

[@hejdingamleraev]

Great job! Looking forward to next project

[@whynotmike]

Beer achieved!

[@robertjoyce5629]

Just out standing!! Thank you so much for sharing this project with us in such wonderful detail. Your thorough treatment of the whole project was awesome! I was so excited each time a new installment came out, and couldn't be more happy about the wonderful result. Keep up the great work. Can't wait to see what you put out next!

[@kevinrich5312]

Bravo! Thanks Brian. Enjoy the journey. Much success for the future.

[@Marceloluizz]

Very nice project!!! Excited for the next. Tks for sharing with us and cheers from Brazil!👏🍺🍻

[@CS-Sir_Twit]

Well done on the project. For the amount of first application of theory and then end up with drinkable beer. I tip my hat to you sir.

[@joeoct17]

Super cool project! Thank you for documenting your journey.

[@jamiekidder5868]

This was a delightful journey and I'm thrilled the beer came out as good as it did. I can only imagine how satisfying that must be. Looking forward to the next.

[@nengus]

Thank you for this very inspiring project. Your videos are definitely some of my absolute favorite content on KZbin.

[@bigredlevy]

Congratulations on a successful project. I have loved watching all of your updates. All the best for the next growing season.

[@jauld360]

Well done on doing all of that on your own. In the UK, I can buy Orkney bere flour from Barony Mill, which I have used to make Bannock bread. I believe that Bannocks are fairly common in Canada, but if you want their recipe search for "Orkney Bere Bannocks". The last part of the recipe mandates "Consume with copious amounts of ale"!

[@brechtverborgh8845]

What a wonderfull journey this was to watch. It even encouraged me to start my own patch of barly and oats.

[@cathycoolen4036]

So inspiring !

[@craiglewis782]

Re: hopping. I have heard of brewers making hop tea to characterize the hops. Boil the hops in water for 5, 15, 30, and 60 minutes, taste. Do the same to a commercial reference strain, and compare. Some brewers don't add hops to the boil at all, and dial in their flavors by adding hop tea to the wort.

[@normodegard183]

Congrats. Thats cool.

[@antonshelliem56]

Love the content, looking forward to the next one !

[@jdashburn1]

Loved this series. Thanks for sharing it.

[@preuc3367]

fantastic

[@mdharrisuiuc]

That's really awesome. To have made a perfectly serviceable beer, using things you grew or captured yourself. The observed flaws are relatively minor, all things considered. Only way to anticipate the hop bitterness would be to send it off for HPLC or try to simulate with a sweetened to your anticipated FG hop tea, although that will still not be fully representative. Trial and error would be my preferred method!

[@christianingemannbrandt1231]

I really enjoyed your project. I've seen all your videos. I'm from denmark and I grow Wild hobs in my garden.. I will try to brew beer with them Inspired by you. Looking forward to see what you will do in this season. Greetings from Denmark.

[@thomasmarquart]

Thanks for the series - a joy to follow along! I hope to do something similar soon on our own small farm in eastern Sweden.

[@rimmersbryggeri]

Seems like a good result since it's based wholly on unknowns. If you can find some elder shoots to plant on your property it's a really nice plant to have around and at least here in sweden it carries some pretty amazing microbes. So good even a totally unflavoured lab wort tastes good when fermented. Sambucus Canadensis is the american variety. Roots really easily from both wood and greenwood. Around here it grows everywhere. Smells nice and is supposedly good for bees to.

[@dr0bi]

It would be great to see you do a coolship sour! Good luck with the project this year.

[@KSW934]

Great work! You've inspired me to try growing some barley this year. Cheers!

[@andrew9419]

This has been a motivating journey for me to watch, thank you so much for sharing it!