Name: ビール専門家だけど質問ある？| Tech Support | WIRED.jp
Uploaded: 2022-05-19T18:15:31.000Z
Duration: 17 min 46 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

the brewmaster of course, is a magical person.

Hi, I'm Garrett Oliver, author of the brewmasters table and brewmaster of Brooklyn brewery.

But today I am here to answer your questions on twitter because this is beer support at dogs and baseball.

Ask what are hops and no, I'm not googling it.

I just want someone to just tell me, it's like okay, I'm the guy to just tell you.

The hop is a green pine cone shaped flower.

It grows on a vine in this country, largely in the pacific northwest and when that hop cone that little flower grows out, that is where you're going to develop all your flavors and aromas.

Now, here's an interesting fact, the hop is the nearest botanical relative to cannabis.

This hop flower, you have resins and those resins are giving you bitterness, they're giving you flavor, they're giving you aromas.

There are about 100 varieties of hops available on the market right now some of them taste floral, some of them smell like citrus, some of them smell kind of dank.

There used to be a lot of spices used in beer, but the hot became often the only spice and beer because it also acts to retard the growth of bacteria and bacteria can spoil your beer and so people started to notice the more hops you add, the longer the beer was going to last.

And so hops became really the focal point for bitter beer flavors at James 24147374 asks how do you make beer without yeast?

Sorry, James, you can, you have to have yeast in there to ferment your sugar into alcohol and to make all the flavors that we associate with beer, you can use other things besides yeast, like bacterial strains, et cetera.

But you've got to have yeast to get the job done at Zerman asks, Is beer chemistry?

Hmm, Well beer is chemistry, beer is also biology.

You got some grapes, grapes have sugar, you stomp on them whatever else they might start fermenting by themselves and you have wine.

We're starting with this, there's no sugar in barley malt.

You have to break down the starch in this into sugar.

It's what you do in a porridge called the mash, the natural enzymes that are in the malt.

Then you have a formulation, is it going to be dark?

Is it going to be red because it has fruit in, it is going to be kind of a caramel color like that.

And then you have biology because you're going to add yeast, which is then going to consume those sugars and give off carbon dioxide flavors and of course alcohol.

There's also a lot of cleaning, a lot of plumbing, so you have to be ready to wear a lot of hats, if you want to be a brewmaster.

So at yeah, Jackson asked, how do you become a brewmaster because I feel that's an awesome job.

The brewmaster is essentially the chef of the brewery.

There are two main ways you can learn to be a brewmaster.

One is you take classes sometimes for years or you can do it the old fashioned way, which is the apprenticeship, you basically attach yourself to another brewmaster, usually for years and you slowly learn on the job.

There are many, many jobs in each brewery, but in each brewery there's only one brewmaster the same way that there are a lot of cooks in the kitchen, but there's only one chef at the smarmy swami asks, does jamaican Viagra really equal Guinness plus peanuts mixed in a blender.

I don't think that would make me very frisky.

I prefer my Guinness and peanuts separately.

I don't know why you didn't put them in a blender, but Guinness does have a reputation in the caribbean and in africa for giving people extra potency.

I don't know if there's any truth to this.

I just think it tastes pretty good, but there is a thing, especially with a stronger versions.

The Guinness foreign extra stout at about 8%.

That's supposed to be really good for you.

They think that it's an aphrodisiac and it's going to give them special powers.

I just think it tastes good at biophilia asks.

No, but it was so after prohibition, People were really worried that they were going to be all these people fermenting at home and they were not going to be paying taxes.

My grandfather was one of them during prohibition who was making his own beer at home In the 19 seventies.

President jimmy carter signed legislation making homebrewing legal in the United States.

You can brew your own beer at home and you can drink it and you can bring it to your friends.

The thing you can't do is sell it, you got to pay taxes, you need licenses, etcetera, etcetera.

But no, you can't sell it to all your pals at Susan Orlean asks, is there such a thing as box beer?

Is because carbonation, you need to hold the pressure in your container and a box doesn't really hold pressure at sparkly june asked, How do you make your own beer?

Well, it's kind of like asking, how do you make your own pancakes, right, you can get a box mix.

Just add milk or you can make pancakes from scratch kind of the same thing with beer.

You can start off with a kit, but if you want to have more control, you're going to start here with the original grains, you're going to crush them, You mix them with hot water at very specific temperatures about 100 50 degrees.

Fahrenheit activate the enzymes, You're gonna break all those starches down into sugars.

You bring that to a boil, you add your hops, you cool the whole thing down and you add the yeast, the yeast, then it's going to eat the sugars, give off carbon dioxide, give off flavors and give off of course, alcohol.

Within a few days you've got beer, I was an amateur brewer for for years.

We're going way back, I am 400 years old.

I didn't like the offering a beer that we had in the mid eighties at that time.

So I started making my own beer at home and it turned out my beer was better at Reddit Beer asked, hey Reddit beer, what is the weirdest beer you've ever had?

I've had all kinds of beer is one of the greatest beer experiences I've had.

But the strangest in flavor was drinking the traditional South African beer combo tea out of a communally passed Sort of galvanized steel bucket outside of Cape Town, South Africa and it was sour, it was funky, it had all sorts of stuff going on.

But this is a really traditional beer style beer was invented probably about 10,000 years ago by the time you got to ancient Egypt, they had everything, they had beer styles, they had names, they had advertising old Egyptian cities like Thebes were actually built on beer money.

So beer goes way, way back, starting in Africa and then spreading all over the world at Greg mercy exile.

Why do Belgian german and french brewers predominantly use glass, but in the UK, most craft and microbreweries use cans.

Is it a case of cost versus tradition in the old days, the only people who could afford a canning machine were the big brewers.

So if you wanted to buy a canner, it cost over a million dollars.

As the craft beer movement started to take off, people making canning technology said we should make some stuff for for these guys too.

And they started to make canners smaller and mechanic technology got better.

The way that it used to the beer can eventually became from a technological point of view equal to the glass bottle.

A lot of people feel that the can is more ecologically friendly.

It goes more places that might not allow glass like say a stadium.

The Belgians don't use many cans, but in the UK and the United States, the can is really taking over if we're using bottles, we put beer in a brown bottle.

Because a brown bottle is going to block a lot of the light coming in, but it can't block all of it.

And that is one way in which a can is actually superior to our bottle these days when run properly.

Both packages are pretty much equally good, even though I kind of feel better about a bottle in a certain way, but that's because I'm 400 years old.

You know, I'm a traditionalist at lamb asks, how do you make beer from pumpkins?

You mash them up, You mix them together with the grain in your mash the enzymes from the grain breakdown that starts with the pumpkins into sugars and you ferment the whole thing together.

Often people add some pumpkin spice because people like pumpkin spice.

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ビール専門家だけど質問ある？| Tech Support | WIRED.jp

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