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[music]
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[Charles] First things first, you got to make sure that people
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00:00:46,655 --> 00:00:49,092
can admire your selection,
that you've got the right
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00:00:49,136 --> 00:00:53,749
beer in the correct glass
and you turn the labels
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00:00:53,792 --> 00:00:56,708
so everybody can see what you're up to, take the top off.
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And then, pour with vigor.
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00:01:06,762 --> 00:01:10,113
[Charles] You're actually going
to release the carbondioxide
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and to produce
a fine head of foam.
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00:01:15,336 --> 00:01:18,034
If this was a second rate drink, I don't know,
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00:01:18,078 --> 00:01:20,558
champagne, something like that, those bubbles will
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00:01:20,602 --> 00:01:23,953
just collapse, but they don't,
they survive because
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00:01:23,996 --> 00:01:27,913
you got protein and
you got the bitterness.
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00:01:29,306 --> 00:01:31,526
Before your very eyes,
those things are sticking
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00:01:31,569 --> 00:01:35,312
together and holding
the bubbles together.
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00:01:35,356 --> 00:01:37,445
And you get this
beautiful stable foam.
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You got to see it
because it really
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00:01:40,796 --> 00:01:43,407
influences your
perception of the product.
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00:01:46,715 --> 00:01:51,285
Here you can smell the beer,
you can dangle your nostrils
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00:01:51,328 --> 00:01:53,983
in there to get a full
appreciation of the aroma.
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00:01:56,333 --> 00:01:59,728
Of course, the color
and whatever degree
of clarity you want.
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00:02:01,860 --> 00:02:07,475
I spent 40 years more working
on how to put a head on beer.
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00:02:07,518 --> 00:02:12,393
So why deny yourself
the sight of sheer beauty?
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00:02:14,482 --> 00:02:20,009
It's just a thing of beauty
this. Can I take a sip?
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00:02:20,052 --> 00:02:21,315
[music]
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00:02:27,234 --> 00:02:29,323
Beer is the magic elixir.
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00:02:29,366 --> 00:02:31,673
I think that it's
really a gift from God.
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00:02:31,716 --> 00:02:36,808
There's a story with every beer,
the flavors, the history,
the romance.
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00:02:36,852 --> 00:02:39,637
[Sean] This beverage
encapsulates our society.
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The longer you stay
involved with beer,
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00:02:42,336 --> 00:02:44,599
the more you realize
there is to learn.
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00:02:44,642 --> 00:02:48,298
Design and art, technology,
culture, business.
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00:02:48,342 --> 00:02:51,910
Brewing is a technical art.
It's temporary.
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00:02:51,954 --> 00:02:53,956
It's not art that would
live in a gallery.
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00:02:53,999 --> 00:02:56,959
That's probably half the joy
that gets infused to these beers
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00:02:57,002 --> 00:02:59,353
is the fact that they love
making it and we love drinking.
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00:02:59,396 --> 00:03:01,572
How many people have had
a bad day and needed a beer?
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00:03:01,616 --> 00:03:04,880
How many people have celebrated
a good day with a beer?
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00:03:04,923 --> 00:03:07,883
Beer really represents
kind of the world as a whole.
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00:03:07,926 --> 00:03:12,061
A well-made beer, it taste
good, it makes you feel good.
What's better than that?
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00:03:12,104 --> 00:03:14,106
It's almost like that
missing piece, like when you got
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00:03:14,150 --> 00:03:16,979
your beer next to you, like
everything else is complete.
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00:03:17,022 --> 00:03:20,025
It's a fun easy drinking thing
that you can really
share with friends.
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00:03:20,069 --> 00:03:23,246
A lot of people don't have a lot
of things in common right now.
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00:03:23,290 --> 00:03:25,770
The coolest thing is that
we do have beer in common.
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00:03:25,814 --> 00:03:29,948
Anytime I sit down and I have
a beer in front of me,
I'm incredibly happy.
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00:03:29,992 --> 00:03:31,080
[music]
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00:03:59,064 --> 00:04:03,939
[background chatter]
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00:04:15,777 --> 00:04:18,388
What led me to want
to create the Cicerone Program
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00:04:18,432 --> 00:04:21,304
was pretty simple,
because of bad beer.
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00:04:22,305 --> 00:04:25,134
-Don't open the envelope,
but don't lose it.
-Thank you.
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00:04:25,177 --> 00:04:27,832
I realized there was a lot
of bad beer being served.
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00:04:27,876 --> 00:04:31,009
Bars and restaurants didn't know
how to take care of the beer
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00:04:31,053 --> 00:04:34,535
and certainly, the servers
didn't know anything
about the beer.
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00:04:36,798 --> 00:04:38,930
The word Cicerone
has been around in
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00:04:38,974 --> 00:04:41,106
the English language
for about 400 years.
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00:04:41,150 --> 00:04:44,240
It means a knowledgeable
and learned guide.
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00:04:44,284 --> 00:04:46,938
Can I take your name? Brent?
Fine, let's keep in touch.
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00:04:46,982 --> 00:04:49,463
[Ryan] There's four levels of
the Cicerone Program.
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00:04:49,506 --> 00:04:52,204
There's certified beer server,
certified Cicerone,
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00:04:52,248 --> 00:04:55,033
advanced Cicerone and
then master Cicerone.
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00:04:55,077 --> 00:04:57,209
I've been able to get
the first three out of the way
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00:04:57,253 --> 00:04:59,908
and I'm hoping to
become master Cicerone next.
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00:04:59,951 --> 00:05:04,173
Cicerone certification program
is the beer world's
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00:05:04,216 --> 00:05:09,047
equivalent of the sommelier
program in the wine world.
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00:05:09,091 --> 00:05:16,316
We test and certify beer experts
at a variety of levels
from servers,
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00:05:16,359 --> 00:05:19,362
bartenders, waitstaff
all the way up to
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00:05:19,406 --> 00:05:21,886
master brewers
and brewery presidents.
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00:05:21,930 --> 00:05:24,672
The Cicerone program to me
was the most competitive
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00:05:24,715 --> 00:05:27,892
and prestigious of all
the certifications out.
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00:05:27,936 --> 00:05:30,895
I knew from day one when
I saw it in research
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00:05:30,939 --> 00:05:33,420
their framework that I wanted
to reach the top of it.
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00:05:33,463 --> 00:05:38,903
If pass, you will join a small
cadre of Master Cicerones.
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00:05:38,947 --> 00:05:42,472
There are 13 in the world
which I would bet
all of you know that already.
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00:05:42,516 --> 00:05:46,389
The Master Cicerone house rate
is less than 1 in 10, the exam
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00:05:46,433 --> 00:05:51,481
itself is two full days,
12 oral exams, eight hours
of written exams.
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00:05:51,525 --> 00:05:57,095
It's about 10 hours a day,
so about 20 hours overall
of the total examination time.
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00:05:57,139 --> 00:05:59,881
Why become a Master Cicerone?
Probably a few reasons.
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00:05:59,924 --> 00:06:03,319
You know one just when it comes
to the beer the more
I learn about it
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00:06:03,363 --> 00:06:05,582
the more I really grow
to love it more and more.
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00:06:05,626 --> 00:06:08,368
There's definitely
the challenge aspect of it
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00:06:08,411 --> 00:06:11,414
knowing that only 13 other
people have been able to do it,
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00:06:11,458 --> 00:06:14,112
so you know what? I think
I'm gonna give it a go.
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00:06:14,156 --> 00:06:17,333
And then the third piece
is kind of the unknown.
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You know, what happens if you
do become a Master Cicerone.
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I kind of like that sense of
what's on the other side
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that I'm not aware of.
So hopefully I would
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00:06:26,908 --> 00:06:28,953
be able to find out
what that looks like.
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Beer brings joy... through...
I don't know, magic.
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00:06:37,266 --> 00:06:42,314
I'm not sure.
Uh... Can we get back to this?
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00:07:07,296 --> 00:07:10,647
[Joe]
My favorite thing about beer is
that it brings people together.
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00:07:14,564 --> 00:07:18,046
You can take people
from all over the world,
all walks of life
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put them in a room and people
open up when they have beer.
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00:07:21,571 --> 00:07:24,618
It's also so versatile there's
over a hundred styles right now
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00:07:24,661 --> 00:07:27,490
and they're still documenting
all the different kinds.
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00:07:27,534 --> 00:07:29,013
You can go to
a place where they're
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inventing new things
and trying new steps
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00:07:31,363 --> 00:07:33,409
and when you try that beer
you're getting
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00:07:33,453 --> 00:07:35,063
a taste and flavor
of that brewery.
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00:07:35,106 --> 00:07:37,108
-[woman indistinct]
-That's how you do it.
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00:07:37,152 --> 00:07:39,937
And when you bring it
together with friends and beer
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00:07:39,981 --> 00:07:43,071
and people, it's just really
a spectacular amazing thing.
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00:07:43,114 --> 00:07:46,335
It's a unique individual
expression of the brewer.
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[music]
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00:08:00,088 --> 00:08:03,918
I'm Joe Vogelbacher, I'm the CEO
of Sugar Creek Brewing Company.
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00:08:03,961 --> 00:08:08,052
I'm an advanced Cicerone,
a dad of three
and I make beer for a living.
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00:08:08,096 --> 00:08:09,140
20 pounds.
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00:08:10,881 --> 00:08:13,797
I'm a licensed marine engineer.
I worked for five years
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00:08:13,841 --> 00:08:16,539
for Newport as
a nuclear test engineer.
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00:08:16,583 --> 00:08:21,501
I'm a veteran of the war
in Afghanistan, activated
neighbor reservist
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00:08:21,544 --> 00:08:23,720
and commander
of the US Navy Reserves.
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00:08:23,764 --> 00:08:25,243
[man] We are doing a video.
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00:08:28,072 --> 00:08:32,555
That liquor is of.
That 146, I turned it on
just to make sure you know.
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00:08:32,599 --> 00:08:38,082
I was one of 45 people
to achieve level three
or advanced Cicerone
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00:08:38,126 --> 00:08:40,563
and I feel really blessed
and fortunate to have
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00:08:40,607 --> 00:08:42,478
the opportunity to take
the Master Cicerone.
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00:08:42,522 --> 00:08:47,135
[Eric] Joe's current day to day
is just filled with
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00:08:47,178 --> 00:08:50,138
his third child,
he just went to Afghanistan.
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00:08:50,181 --> 00:08:51,966
I understand more
than most people
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00:08:52,009 --> 00:08:55,143
that Joe's actually a commander
in the Navy as well.
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00:08:55,186 --> 00:08:58,755
He was or is one or two
in charge of an entire
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00:08:58,799 --> 00:09:00,975
Reserve Base that
people don't talk about.
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00:09:01,018 --> 00:09:04,848
And then on top of that studying
for the Master Cicerone
and helping me
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00:09:04,892 --> 00:09:08,069
run the business
is enough to honestly
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00:09:08,112 --> 00:09:11,681
sink most battleships,
but not Joe's.
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00:09:11,725 --> 00:09:15,206
[guitar music]
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00:09:24,868 --> 00:09:26,609
It's a really big IPA.
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00:09:28,002 --> 00:09:32,659
Guys, so let's get a couple
of those to mess with them.
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00:09:35,444 --> 00:09:38,403
Two IPAs, a white ale.
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00:09:41,972 --> 00:09:43,147
That.
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00:09:44,627 --> 00:09:49,980
I don't think I've ever had
this one, Tropical IPA.
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00:09:50,024 --> 00:09:51,286
Let's see one other one.
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00:09:51,329 --> 00:09:54,811
How about two...
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00:09:58,815 --> 00:09:59,860
Modelo.
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00:10:01,949 --> 00:10:06,867
-So, I usually get stuff I like
and mix it up.
-[man] You need a bag for it?
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00:10:06,910 --> 00:10:10,305
Uh-uh, no, I should be fine
carrying it out, thank you.
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00:10:17,007 --> 00:10:19,401
I'm just gonna throw this
into my purse.
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00:10:19,444 --> 00:10:21,055
[indistinct] if it's okay.
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00:10:36,723 --> 00:10:42,598
I had never heard of
the Cicerone Program,
or Master Cicerone.
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00:10:42,642 --> 00:10:45,079
No, I mean, I had no idea
that there were people
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00:10:45,122 --> 00:10:47,777
that really knew
you know, the ins and outs.
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00:10:47,821 --> 00:10:50,388
I just thought everyone that
knew that stuff, was a brewer.
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00:10:52,216 --> 00:10:54,958
[Ryan] When you're taking on
a challenge that
a few hundred other people
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00:10:55,002 --> 00:10:59,310
have taken on
and only 13 have been
able to achieve, it's daunting.
146
00:11:01,138 --> 00:11:03,140
But at the same time,
I kind of like the challenge,
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00:11:03,184 --> 00:11:05,577
and it pushes me to
just keep putting
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00:11:05,621 --> 00:11:07,275
in the time, keep working at it,
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00:11:07,318 --> 00:11:10,452
and, you know, hopefully
if I'm lucky I'll be 14 or 15.
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00:11:10,495 --> 00:11:12,976
[Ryan] Alright bud, I got to
load up some beer, okay?
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00:11:13,020 --> 00:11:15,631
[child] Why you got to
load up some beer?
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00:11:15,675 --> 00:11:17,111
'Cause I got to taste some beer.
153
00:11:17,154 --> 00:11:18,547
Remember, I'm studying.
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00:11:21,245 --> 00:11:23,726
When I first met Ryan,
I never thought
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00:11:23,770 --> 00:11:26,033
he would be
in the beer industry.
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00:11:26,076 --> 00:11:28,513
Alright, beep beep.
Beer train coming through.
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00:11:28,557 --> 00:11:32,735
When we first got together,
he was actually
working at a day care.
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00:11:32,779 --> 00:11:36,826
Played on a playground,
made peanut butter and jelly
sandwiches every day,
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00:11:36,870 --> 00:11:38,567
so I kind of thought he'd
be really good if we
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00:11:38,610 --> 00:11:41,048
ever had kids,
if it turned serious.
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00:11:41,091 --> 00:11:44,616
Nothing that would turn
into a career in beer.
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00:11:44,660 --> 00:11:46,880
We're running out of
space quickly here.
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00:11:46,923 --> 00:11:50,405
One thing that takes up
quite a bit of real estate
is the Danimals.
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00:11:50,448 --> 00:11:54,670
I'm not gonna mess with that.
These kids eat these pretty much
four to five a day,
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00:11:54,714 --> 00:11:57,064
so I'll leave
the Danimals alone, and I have
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00:11:57,107 --> 00:11:59,631
the rest of the fridge to work
with, which as you can see,
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00:11:59,675 --> 00:12:02,591
is slowly
filling up quite a bit.
168
00:12:04,332 --> 00:12:07,901
The tough part when
you're just home solo is,
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00:12:07,944 --> 00:12:11,252
this where Kate's huge,
is really,
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00:12:11,295 --> 00:12:13,907
you got to be doing it blind,
so, you know,
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00:12:13,950 --> 00:12:16,692
just knowing what's in here can
be a little bit of a challenge.
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00:12:16,736 --> 00:12:20,783
That's why I've gotten so much.
I can run through a bunch
of different exercises.
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00:12:20,827 --> 00:12:23,786
A lot of styles are covered, so
going into it, I'm not thinking,
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00:12:23,830 --> 00:12:27,442
"Well, hey, I only had
six different types
of beer in there.
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00:12:27,485 --> 00:12:30,967
It's got to be-- be six.
I know there's
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00:12:31,011 --> 00:12:33,274
dozens and dozens
styles in here.
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00:12:33,317 --> 00:12:37,017
[Kate] Most people,
even at work, I'll say that
he's a beer educator.
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00:12:37,060 --> 00:12:39,846
No one really thinks of
that's what I want to be
when I grow up.
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00:12:40,847 --> 00:12:43,980
The first thing out of their
mouth is usually like a chuckle.
180
00:12:44,024 --> 00:12:46,896
Like, "That's the best job
in the world.
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00:12:46,940 --> 00:12:48,680
How do you get that?"
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00:12:48,724 --> 00:12:49,769
[Ryan] Charging up.
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00:12:49,812 --> 00:12:51,118
[child] Charging up.
184
00:12:51,161 --> 00:12:52,772
Alright, go for it.
185
00:12:53,773 --> 00:12:55,557
It's gonna be
a scary day when it's
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00:12:55,600 --> 00:12:57,994
time to get
that driver's license.
187
00:12:58,038 --> 00:13:01,955
If Ryan doesn't pass
this time, then we'll
188
00:13:01,998 --> 00:13:08,396
just figure it out when,
and see what happens.
189
00:13:08,439 --> 00:13:10,180
We'll deal with it then
I guess once we hear.
190
00:13:13,575 --> 00:13:16,578
I can have a beer
and have a Bible Study.
191
00:13:16,621 --> 00:13:20,190
I can have a beer
and have fun with my friends.
192
00:13:20,234 --> 00:13:22,410
I can have a beer
and watch a game.
193
00:13:22,453 --> 00:13:24,716
Everything about it
is just relaxing
194
00:13:24,760 --> 00:13:25,979
and you're gonna
have a good time.
195
00:13:26,022 --> 00:13:27,110
Yum [chuckles].
196
00:13:32,333 --> 00:13:34,770
[Tonya] Beer doesn't know
who brewed it.
197
00:13:34,814 --> 00:13:36,467
Beer doesn't care who brewed it.
198
00:13:36,511 --> 00:13:39,035
You can taste this beer
and have no idea if
199
00:13:39,079 --> 00:13:40,602
a man or a woman brewed it,
so it's always
200
00:13:40,645 --> 00:13:43,692
surprising to me when
people are surprised
201
00:13:43,735 --> 00:13:46,738
that I do this, because
anyone can do this.
202
00:13:48,566 --> 00:13:51,961
I'm Tonya Cornett, and I'm one
of the Innovation Brew Masters
203
00:13:52,005 --> 00:13:54,746
for 10 Barrel Brewing Company
in Bend, Oregon.
204
00:13:56,444 --> 00:14:01,623
Somebody asked my assistant if
I'm bossy, and he said,
205
00:14:01,666 --> 00:14:04,234
"No. She's particular."
206
00:14:05,148 --> 00:14:09,065
And I thought that was
the perfect way to describe me.
207
00:14:09,109 --> 00:14:13,983
I like it when I have my hands
on the beer all the way
through the process.
208
00:14:14,027 --> 00:14:16,159
That's why I'm not
a very good production brewer.
209
00:14:16,203 --> 00:14:20,120
That's why I need to
have the job that I do.
210
00:14:20,163 --> 00:14:23,993
[music]
211
00:14:25,603 --> 00:14:28,563
Probably in the past five years,
I've developed a passion
212
00:14:28,606 --> 00:14:31,218
for Berliner Weisse,
and specially,
German Berliner Weisse.
213
00:14:31,261 --> 00:14:36,005
So, I've heard about this
brewery and it's in Germany
and I'm so excited.
214
00:14:36,049 --> 00:14:41,141
I've had this beer one time.
I really don't know much about
the brewery, or the brewmaster,
215
00:14:41,184 --> 00:14:44,579
but after having this beer,
and I've obsessed about it.
216
00:14:44,622 --> 00:14:46,711
I think at this point
it's a quest.
217
00:14:46,755 --> 00:14:49,584
I want to make
a traditional Berliner Weisse,
218
00:14:49,627 --> 00:14:51,978
and I want it to be world-class.
219
00:14:52,021 --> 00:14:53,936
I want it to just
blow everyone away.
220
00:14:54,850 --> 00:14:57,113
[piano music]
221
00:15:12,302 --> 00:15:16,393
It's certainly common in the US
for brewers to
do these pilgrimages.
222
00:15:16,437 --> 00:15:18,961
Being able to get it here
in the United States
is of course nice,
223
00:15:19,005 --> 00:15:23,052
but it's never the same as
being able to taste the beer
from the source.
224
00:15:29,189 --> 00:15:32,975
Embarking on an endeavor this
big I knew it was going to be
225
00:15:33,019 --> 00:15:35,282
important not only to have
a translator
226
00:15:35,325 --> 00:15:40,200
but to be able to have
someone who also had
a German perspective.
227
00:15:40,243 --> 00:15:43,333
-Hey Tonya.
-Ferdinand, it's so
great to meet you.
228
00:15:43,377 --> 00:15:45,118
-Great to meet you too.
-I'm so excited to be here.
229
00:15:45,161 --> 00:15:47,076
Good to have you here.
Welcome to Germany.
230
00:15:47,120 --> 00:15:48,817
Welcome to Bavaria.
231
00:15:48,860 --> 00:15:50,645
[Tonya] Ferdinand, also has
a brewing background.
232
00:15:50,688 --> 00:15:52,647
He knows a lot
about growing hops.
233
00:15:52,690 --> 00:15:55,650
-Are you excited for
our great adventure?
-Yes.
234
00:15:55,693 --> 00:15:57,304
Okay, let's do it. [laughs]
235
00:15:57,347 --> 00:16:00,002
And he knows a lot about
brewing in America as well.
236
00:16:00,046 --> 00:16:05,094
So, he can give me perspectives
that I think no one else can.
237
00:16:05,138 --> 00:16:07,183
[piano music]
238
00:16:18,151 --> 00:16:21,458
My name is Sean Zane Paxton, and
I'm known as the home-brew chef.
239
00:16:25,593 --> 00:16:27,899
My specialty is really
cooking with beer.
240
00:16:29,031 --> 00:16:31,425
I love beer and that's
kind of why I started.
241
00:16:32,513 --> 00:16:35,777
I love home-brewing.
I collaborate with
different brewers
242
00:16:35,820 --> 00:16:37,518
to make
commercial beers available.
243
00:16:37,561 --> 00:16:40,086
I make a hot sauce
made with beer.
244
00:16:40,129 --> 00:16:42,610
As well as I write about beer,
I talk about beer,
245
00:16:42,653 --> 00:16:45,265
I help educate people
about beer in the kitchen.
246
00:16:45,308 --> 00:16:49,051
And then as a chef,
I create inspiring dishes
247
00:16:49,095 --> 00:16:51,097
using beer,
creating these moments
248
00:16:51,140 --> 00:16:54,361
and memories through food
to really bring
249
00:16:54,404 --> 00:16:56,754
the beer and the food
pairing together.
250
00:16:56,798 --> 00:17:01,281
Chocolate is just 1 ingredient
into 30 to make a good Mole.
251
00:17:01,324 --> 00:17:05,459
Everything has a place of
balance, of purpose along with
the Anderson Valley
252
00:17:05,502 --> 00:17:09,767
Barney Flats Oatmeal Stout
that really adds
its creaminess with the oats.
253
00:17:09,811 --> 00:17:13,902
It's roasty and chocolate and
coffee elements with the stout.
254
00:17:13,945 --> 00:17:16,470
And that's where I think
our sauce is really special.
255
00:17:16,513 --> 00:17:19,038
Theme feast is something
I love to do.
256
00:17:19,081 --> 00:17:23,564
It's really creative for me to
go deep with not only the beer
styles
257
00:17:23,607 --> 00:17:27,872
with the time, the cuisine,
the ingredients of that cuisine.
258
00:17:27,916 --> 00:17:31,441
Creating something
that's new and unique.
259
00:17:31,485 --> 00:17:34,009
With all my travels,
with all my research,
260
00:17:34,053 --> 00:17:38,666
with all my cooking of all these
different meals and events.
261
00:17:38,709 --> 00:17:41,016
I've searched the globe all
over, but the one thing that
262
00:17:41,060 --> 00:17:45,412
I've really found, I don't even
really know about America.
263
00:17:45,455 --> 00:17:48,589
The food and how that fit
into it to understand beer
264
00:17:48,632 --> 00:17:51,287
and how that was
part of everyday life.
265
00:17:51,331 --> 00:17:53,898
I really want to get
back to where we started.
266
00:18:01,993 --> 00:18:04,953
Beer and other
fermented beverages are
267
00:18:04,996 --> 00:18:06,824
right at the center
of human culture.
268
00:18:09,784 --> 00:18:13,135
Starting out in Africa going
back millions of years,
269
00:18:13,179 --> 00:18:16,051
they probably would have been
making a fermented beverage.
270
00:18:16,095 --> 00:18:20,708
We have what's called the
Sorghum Beer Belt where
the Sahara is today
271
00:18:20,751 --> 00:18:22,623
which would
have been much more fertile.
272
00:18:22,666 --> 00:18:24,668
They had honey in the forest,
could be fermented.
273
00:18:24,712 --> 00:18:27,976
People had a nomadic
existence back in
274
00:18:28,019 --> 00:18:30,196
the region we call
the Fertile Crescent.
275
00:18:30,239 --> 00:18:33,068
They wander around
driving goats and eating barley
276
00:18:33,112 --> 00:18:37,899
and it didn't taste very good.
And they suddenly got it wet one
day and it started to sprout
277
00:18:37,942 --> 00:18:40,510
and softened and it tasted like
bean sprouts and cucumbers.
278
00:18:40,554 --> 00:18:42,904
We now know that yeast
would've made alcohol
279
00:18:42,947 --> 00:18:45,602
and they put their finger
and taste it and they said,
"Wow, that's good."
280
00:18:45,646 --> 00:18:47,909
They drank it and they fell
over and they thought,
281
00:18:47,952 --> 00:18:52,174
"This is really good."
So they stopped that nomadic
existence and stayed put
282
00:18:52,218 --> 00:18:55,873
while they grew grain
and did all this beer making.
283
00:18:55,917 --> 00:19:00,269
Now, when we come out of Africa
100,000 years ago up through
the Middle East.
284
00:19:00,313 --> 00:19:02,271
You have certain
choices to make here.
285
00:19:02,315 --> 00:19:05,274
You can go east to China,
India and so forth.
286
00:19:05,318 --> 00:19:11,019
Now, for Europe by the time
Ireland, let's say
gets wheat barley,
287
00:19:11,062 --> 00:19:15,589
you know, it might be 3,000 BC.
I don't know the exact date.
288
00:19:15,632 --> 00:19:18,113
So they start to
make beer up there.
289
00:19:18,157 --> 00:19:20,550
[Elke] In those days people
drank beer because
290
00:19:20,594 --> 00:19:25,033
beer was a lifesaver
when it comes to
291
00:19:25,076 --> 00:19:27,731
the days in the Middle Ages
where disease
292
00:19:27,775 --> 00:19:30,212
such as cholera were
very common.
293
00:19:30,256 --> 00:19:35,130
[Sean] But now, more recently
Western Europeans made
their way to the New World.
294
00:19:35,174 --> 00:19:37,785
We have the Mayflower
coming across.
295
00:19:37,828 --> 00:19:41,005
And we know that they carried
a lot of beer on board.
296
00:19:41,049 --> 00:19:46,315
[Charles] The record is really
quite clear, in 1620 the log
said that they landed at
297
00:19:46,359 --> 00:19:51,407
Plymouth Rock because our
vittles were much spent
especially our beer.
298
00:19:51,451 --> 00:19:58,022
So, generally, the history of
this great country is
directly linked to beer.
299
00:19:58,066 --> 00:19:58,980
[music]
300
00:20:00,199 --> 00:20:02,592
[children chatter]
301
00:20:02,636 --> 00:20:05,378
Do you want to read it to me
or do you want me
to read it to you?
302
00:20:11,601 --> 00:20:15,562
Master Cicerone features
a blend of oral examinations
303
00:20:15,605 --> 00:20:18,129
and written examinations
to test knowledge.
304
00:20:18,173 --> 00:20:21,045
Some people are more comfortable
writing, some people are
305
00:20:21,089 --> 00:20:23,526
more comfortable being in
front of people and talking.
306
00:20:23,570 --> 00:20:26,921
There isn't one single
section of the master that
307
00:20:26,964 --> 00:20:30,272
universally kicks everybody
around, except for the tasting.
308
00:20:30,316 --> 00:20:31,360
[laughs]
309
00:20:32,666 --> 00:20:34,929
[Ryan] Kate just laid out
seven beers for me.
310
00:20:34,972 --> 00:20:37,410
So one of the eight
tasting exercises on
311
00:20:37,453 --> 00:20:39,455
the exam is gonna
be just like this.
312
00:20:39,499 --> 00:20:42,589
So it's what they call
essentially style identification
313
00:20:42,632 --> 00:20:45,026
good examples
of classic beer styles.
314
00:20:45,896 --> 00:20:49,291
You know, give you seven of
them, and essentially
you have 15 minutes.
315
00:20:49,335 --> 00:20:52,120
You go through, you taste,
evaluate each one
316
00:20:52,163 --> 00:20:55,036
and you need to identify
what style of beer it is.
317
00:20:55,079 --> 00:20:58,518
[Joe] Tasting is something that
requires all of your focus.
318
00:20:58,561 --> 00:21:01,695
When you swirl the beer and
bring it up to your nose
319
00:21:01,738 --> 00:21:06,047
and get that first smell, there
are so many things going on
320
00:21:06,090 --> 00:21:09,485
it's like a symphony, and you
need to be able to pick out
321
00:21:09,529 --> 00:21:12,619
that perfect note, and
that's what tasting is about.
322
00:21:12,662 --> 00:21:15,056
So I actually have a cheat
sheet here that I've
323
00:21:15,099 --> 00:21:17,188
been using for studying
up until this point.
324
00:21:17,232 --> 00:21:20,453
It has all the styles
broken down in the region of
325
00:21:20,496 --> 00:21:22,324
the world they come from
and there's around 100.
326
00:21:22,368 --> 00:21:25,284
I usually look at this
in preparation
327
00:21:25,327 --> 00:21:27,286
and say," kay, is
this a Belgian beer?
328
00:21:27,329 --> 00:21:28,896
Is this a Irish beer
or Scottish beer?
329
00:21:28,939 --> 00:21:31,507
Does it have flavors like
German malty beers do?"
330
00:21:31,551 --> 00:21:34,293
You can get an idea based
on the water profile,
331
00:21:34,336 --> 00:21:35,946
what part of the world it
comes from and then that
332
00:21:35,990 --> 00:21:38,862
narrows it down and then
you can go into the style.
333
00:21:38,906 --> 00:21:41,300
You know, from here on out, I'll
probably do at least one to two
334
00:21:41,343 --> 00:21:44,738
of these a night and some
during the day as well.
335
00:21:44,781 --> 00:21:48,872
I try and do
everything just as I'm
gonna have to do it in Chicago.
336
00:21:48,916 --> 00:21:52,659
You have to be careful
letting your visual
337
00:21:52,702 --> 00:21:55,183
appearance fool you
because it will.
338
00:21:55,226 --> 00:21:57,968
What you have to do is
ignore trying to put
339
00:21:58,012 --> 00:22:01,015
a name of the style
to it right up front.
340
00:22:01,058 --> 00:22:02,712
If you do that, you're
gonna be in big trouble
341
00:22:02,756 --> 00:22:04,453
and it's a very
hard habit to break.
342
00:22:04,497 --> 00:22:08,065
At this point, I'll put
this style sheet away.
343
00:22:08,936 --> 00:22:13,157
So I'm gonna set it for 15
minutes and we'll get into it.
344
00:22:13,201 --> 00:22:15,943
[music]
345
00:22:15,986 --> 00:22:20,077
Creamy mouth feel, light
ABV, low bitterness,
346
00:22:20,121 --> 00:22:23,298
short aftertaste,
probably about 20 IBUs.
347
00:22:23,342 --> 00:22:25,779
I'm very familiar with this
style, I think it's
a white beer.
348
00:22:25,822 --> 00:22:28,042
Pretty much I'm always going
to start with an appearance.
349
00:22:28,085 --> 00:22:30,087
Sometimes this room can
be a little tough at night
light wise
350
00:22:30,131 --> 00:22:31,785
but its kind of reddish brown,
351
00:22:31,828 --> 00:22:34,527
fairly opaque, tan,
creamy head, a lot of chocolate,
352
00:22:34,570 --> 00:22:37,399
a lot of dark fruit
like fig, raisin.
353
00:22:37,443 --> 00:22:40,359
Kind of like, vanilla,
chocolate, it's not
354
00:22:40,402 --> 00:22:42,883
overly roasty,
definitely mouth forward.
355
00:22:42,926 --> 00:22:45,451
It smells like a toasted
marshmallow like a S'mores.
356
00:22:45,494 --> 00:22:50,107
Could be in the porter
space maybe brown now.
357
00:22:50,151 --> 00:22:52,806
It's probably got too much
character for Schwarzbier.
358
00:22:52,849 --> 00:22:54,634
Probably gonna be Porter.
359
00:22:54,677 --> 00:22:57,680
4-VG, 4-vinyl guaiacol,
very fruity.
360
00:22:57,724 --> 00:23:00,466
It's an ale for sure.
Bready like crazy.
361
00:23:00,509 --> 00:23:03,120
Spicy hop, that's European hop.
362
00:23:04,034 --> 00:23:05,862
11 minutes on the clock.
363
00:23:05,906 --> 00:23:09,649
Nice golden color, light haze.
364
00:23:09,692 --> 00:23:11,868
White to off-white head.
365
00:23:11,912 --> 00:23:17,352
It's interesting, it's
kind of medicinal,
taste moderate bitterness.
366
00:23:17,396 --> 00:23:19,267
See we'll come back to that one.
367
00:23:19,310 --> 00:23:21,356
This beer is bottle
conditioned, I can tell.
368
00:23:21,400 --> 00:23:23,706
It's got some stuff
floating in it.
It's probably yeast.
369
00:23:23,750 --> 00:23:26,840
Light catty note, could be
American, but it's not one.
370
00:23:26,883 --> 00:23:29,886
Overly screaming
American hops, beer four.
371
00:23:29,930 --> 00:23:31,410
Nine and half to go.
372
00:23:31,453 --> 00:23:34,325
Reminds me a lot of
number four or five.
373
00:23:34,369 --> 00:23:39,679
Malty, biscuity, creamy,
caramel, a little bit lactic,
probably 25 IBU.
374
00:23:39,722 --> 00:23:41,855
45 or about halfway there.
375
00:23:41,898 --> 00:23:44,858
White to off white head,
pretty good retention, fruity,
376
00:23:44,901 --> 00:23:47,991
a lot of citrus, lemon,
a little bit of catty hop.
377
00:23:48,035 --> 00:23:50,733
Very muddy look,
unfiltered, possibly
378
00:23:50,777 --> 00:23:53,083
American IPA,
ton of spice in this.
379
00:23:54,868 --> 00:23:56,826
5:45 to go.
380
00:23:56,870 --> 00:23:59,089
[music]
381
00:23:59,133 --> 00:24:03,964
Alright. I don't want
to DMS again today.
382
00:24:05,922 --> 00:24:07,141
I'm not sure.
383
00:24:07,184 --> 00:24:09,056
Three and a half.
384
00:24:09,099 --> 00:24:12,276
Slightly skunked, three
MBT which is a chemical
385
00:24:12,320 --> 00:24:15,628
for skunk, 3-methyl,
2-butane, 1-thiol.
386
00:24:15,671 --> 00:24:19,022
Not malty enough to be an
American amber, not dark enough.
387
00:24:20,633 --> 00:24:22,025
Perfumey.
388
00:24:29,859 --> 00:24:32,993
Cloudy. I'm going [indistinct].
Changing at the last second.
389
00:24:39,216 --> 00:24:40,827
I don't want to put
the same stuff on twice
390
00:24:40,870 --> 00:24:42,872
but I probably
got American pale again.
391
00:24:42,916 --> 00:24:44,308
[phone ringing]
392
00:24:47,573 --> 00:24:49,531
Ooh!
393
00:24:49,575 --> 00:24:52,186
A lot of strong beers
in the lineup today.
394
00:24:52,229 --> 00:24:53,448
A lot of Belgian beers.
395
00:24:54,928 --> 00:24:57,713
They make or break you sometimes
the last second changes.
396
00:24:57,757 --> 00:25:00,455
I'm gonna say it's not
for that one though,
we'll see what happens.
397
00:25:00,499 --> 00:25:03,545
The one thing that's
worrying me most is
398
00:25:03,589 --> 00:25:05,460
probably the tasting,
it's just daunting.
399
00:25:05,504 --> 00:25:08,376
It's, you know, one that's
usually pretty difficult
400
00:25:08,419 --> 00:25:11,248
to get a decent score on
and knowing that
401
00:25:11,292 --> 00:25:13,424
you need an 85 overall
to pass the exam
402
00:25:13,468 --> 00:25:15,862
you really don't have
a lot of wiggle room.
403
00:25:15,905 --> 00:25:19,648
-How did you do tonight?
-Shitty.
404
00:25:19,692 --> 00:25:22,042
The only one you could
technically say I got right was
405
00:25:22,085 --> 00:25:26,350
the white, so one out of seven
is not great
at the end of the day.
406
00:25:27,264 --> 00:25:31,442
Probably not as good as I need
to do or wanted to do but...
407
00:25:32,705 --> 00:25:34,489
What did you think
that the first one was?
408
00:25:34,533 --> 00:25:37,492
-Wheat beer. Boom.
-Nailed it. Got it.
409
00:25:37,536 --> 00:25:40,016
I thought it was actually
Allagash, but I'll
take KOL GUARD.
410
00:25:40,060 --> 00:25:41,452
KOL GUARD is acceptable.
411
00:25:41,496 --> 00:25:43,324
What did you get
for number three?
412
00:25:43,367 --> 00:25:45,848
I can't change my answer now,
so obviously I went with tripel.
413
00:25:45,892 --> 00:25:48,634
-You went with a tripel? You
nailed it, it was not tripel.
-Alright.
414
00:25:48,677 --> 00:25:52,159
-Alright.
-Boom. It can be stressful when
I get non-right
415
00:25:52,202 --> 00:25:56,772
which happens occasionally
and sometimes I have really
good days and I get a lot right.
416
00:25:56,816 --> 00:26:00,559
I thought this to me reminding
me of the time I was in Brussels
417
00:26:00,602 --> 00:26:06,390
and this is a very popular beer
over there,
it's Leffe blonde, I think.
418
00:26:06,434 --> 00:26:09,306
It's creamy in the mouthfeel,
it's a little bit DMSy.
419
00:26:09,350 --> 00:26:15,008
It's really herbal, a little
bit syrupy of viscous, that's
420
00:26:15,051 --> 00:26:17,619
what I thought it was, but
don't tell me it's a Saison.
421
00:26:17,663 --> 00:26:20,622
It's literally Leffe, you
didn't just get it,
you actually got the brand.
422
00:26:20,666 --> 00:26:23,320
-That's crazy,
that's pretty good.
-How about that? I'll take it.
423
00:26:23,364 --> 00:26:25,801
This is the fun part of my
work day, at least now.
424
00:26:25,845 --> 00:26:32,939
[piano music]
425
00:26:36,377 --> 00:26:40,250
To go back to the breweries
that were open pre-prohibition,
426
00:26:41,643 --> 00:26:44,690
all over sudden it's
a small playing field.
427
00:26:44,733 --> 00:26:48,432
To walk in Anheuser Busch I kind
of have to have an open mind.
428
00:26:48,476 --> 00:26:51,131
It's not necessarily
where I would normally go.
429
00:26:51,174 --> 00:26:52,698
I can walk you through
and show you some
430
00:26:52,741 --> 00:26:54,525
of my favorite pieces
in the collection.
431
00:26:54,569 --> 00:26:56,440
One I've heard about
these archives,
432
00:26:56,484 --> 00:27:02,359
and two to really understand
what was life like back then?
433
00:27:02,403 --> 00:27:05,667
[Tracy] We got a lot of great
examples of how the company
made its way through
434
00:27:05,711 --> 00:27:09,497
the prohibition time period
and some really fun
and interesting pieces
435
00:27:09,540 --> 00:27:11,630
that will
illustrate early brewing.
436
00:27:13,719 --> 00:27:18,593
Tracy was so helpful and
her knowledge is vast.
437
00:27:18,637 --> 00:27:23,337
She is preserving the culture
where Anheuser Busch started,
438
00:27:23,380 --> 00:27:25,861
where it was
and where it is today.
439
00:27:25,905 --> 00:27:29,256
[Tracy] Have you ever had
a chance to take a look
at the Western Brewer?
440
00:27:29,299 --> 00:27:30,692
No, but I've heard of them.
441
00:27:30,736 --> 00:27:32,302
The Western Brewer
was a trade journal
442
00:27:32,346 --> 00:27:35,218
that all brewers
would subscribe to.
443
00:27:35,262 --> 00:27:39,353
This one is the earliest
Western Brewer from 1876.
444
00:27:39,396 --> 00:27:41,703
And there's some examples
of various reports
445
00:27:41,747 --> 00:27:44,227
that would be given to brewers.
446
00:27:44,271 --> 00:27:46,795
They would need to know the
barley, malt and hop review.
447
00:27:46,839 --> 00:27:49,015
Like where's the best barley
coming from and where's
448
00:27:49,058 --> 00:27:51,278
the hops coming from,
what are the prices?
449
00:27:51,321 --> 00:27:53,323
This is interesting
because the purity
450
00:27:53,367 --> 00:27:55,674
of water versus beer
I think, because they never
451
00:27:55,717 --> 00:27:57,850
really made that connection
of just boiling the water.
452
00:27:57,893 --> 00:28:00,417
-Right.
-But making beer was okay.
453
00:28:00,461 --> 00:28:03,029
Mhm, yes, it's really
interesting to see that that's
454
00:28:03,072 --> 00:28:05,422
even a report that
comes out highlighted in
455
00:28:05,466 --> 00:28:08,469
a beer magazine, right, to make
sure people know that beer
456
00:28:08,512 --> 00:28:10,340
is a little more pure
than water at this point.
457
00:28:10,384 --> 00:28:14,127
Tracy opened up all these other
questions to me outside of
458
00:28:14,170 --> 00:28:18,218
what one brewery was doing
and also one time period,
459
00:28:18,261 --> 00:28:21,787
when we can only really
go back 150 years.
460
00:28:21,830 --> 00:28:25,312
What else was going on back then
and even before that time period
461
00:28:25,355 --> 00:28:29,838
because what inspired it we know
from that point to today
462
00:28:29,882 --> 00:28:32,536
but I really want to get back
to where we started.
463
00:28:33,407 --> 00:28:36,889
I like the fact that you can't
get a digital version of this.
464
00:28:36,932 --> 00:28:39,761
As far as having a beer and
interacting with somebody
465
00:28:39,805 --> 00:28:42,372
this is like real things
in real life and real time.
466
00:28:43,939 --> 00:28:44,897
It's beautiful.
467
00:28:51,860 --> 00:28:55,385
Mave! Rory!
468
00:28:55,429 --> 00:28:59,694
We do a little bit of malt
and hops sensory,
chew on them a little bit.
469
00:28:59,738 --> 00:29:05,918
Just kind of take some notes
on two to three to four things
that are jumping out on me.
470
00:29:05,961 --> 00:29:12,141
It's kind of a bread crust like
quality, dry, bitter,
some astringency
471
00:29:12,185 --> 00:29:15,275
is coming in, it's kind of
lingering a little bit,
drying out your mouth.
472
00:29:15,318 --> 00:29:20,149
-Daddy, it goes down and down
and all the way...
-That's right.
473
00:29:20,193 --> 00:29:23,370
I think that it ends there
and that maybe it comes
all the way back up.
474
00:29:23,413 --> 00:29:25,111
You're really starting
to see that
475
00:29:25,154 --> 00:29:27,896
sweetness lighten up
a little bit here.
476
00:29:27,940 --> 00:29:29,898
Sometimes it's kind of weird,
you know, the familiarity
477
00:29:29,942 --> 00:29:33,032
when you smell or taste
something, it takes you back.
478
00:29:33,075 --> 00:29:34,816
What kind of ice cream
did you get?
479
00:29:36,165 --> 00:29:38,689
Birthday cake, how is it?
480
00:29:38,733 --> 00:29:41,301
Good? It looks good.
It's all over your face.
481
00:29:41,344 --> 00:29:45,479
Just kind of quickly reminded me
of a bowl of uh, raisin bran.
482
00:29:45,522 --> 00:29:46,697
What is that?
483
00:29:48,090 --> 00:29:49,831
I know I've had that before.
484
00:29:49,875 --> 00:29:51,920
Oh-oh.
485
00:29:51,964 --> 00:29:53,574
Don't throw your back out.
486
00:29:53,617 --> 00:29:56,142
[Ryan] Good thing I eat
my apples and carrots.
487
00:29:56,185 --> 00:29:58,840
It's definitely more toasted.
488
00:29:58,884 --> 00:30:01,887
It's kind of got like a really
nice light chocolate
character to it.
489
00:30:01,930 --> 00:30:04,063
[Kate] The pumpkin
that goes in beer?
490
00:30:04,106 --> 00:30:05,194
It can be.
491
00:30:05,238 --> 00:30:07,283
Some use just raw pumpkin.
492
00:30:07,327 --> 00:30:09,416
Some use the purees.
493
00:30:09,459 --> 00:30:10,852
Like the stuff we throw out?
494
00:30:10,896 --> 00:30:12,680
Yes.
495
00:30:12,723 --> 00:30:14,813
It can be. I don't know.
496
00:30:14,856 --> 00:30:17,424
Honestly I'm not
a crazy pumpkin beer fan.
497
00:30:17,467 --> 00:30:18,947
[children exclaiming]
498
00:30:19,948 --> 00:30:22,995
That one's gonna be
quite a bit of fun to carve.
499
00:30:23,038 --> 00:30:24,866
And I have some malt
tasting for you guys.
500
00:30:28,348 --> 00:30:31,046
[rhythmic music]
501
00:30:34,180 --> 00:30:41,187
Joe cares so much
about the little things,
that it's crazy sometimes.
502
00:30:42,231 --> 00:30:44,668
Brent, you got a quick second
to give it a smell?
503
00:30:46,018 --> 00:30:47,497
Sorry man. I know you're busy.
504
00:30:47,541 --> 00:30:51,023
Joe can literally
walk into a place
505
00:30:51,066 --> 00:30:53,939
and look at a couple of
the small things
506
00:30:53,982 --> 00:30:56,332
and realize that there's
a problem before
there's really a problem.
507
00:30:57,246 --> 00:31:00,510
Only problem is I can't
remember how to remember 15.
508
00:31:00,554 --> 00:31:06,125
So what happens when you turn
15, you have a Quinceañeta,
Quinceañera.
509
00:31:07,039 --> 00:31:12,000
So 15 is-- You associate
that with a sombrero.
510
00:31:12,044 --> 00:31:15,264
Oh, so now the bee is wearing
a sombrero and maracas.
511
00:31:15,308 --> 00:31:16,918
-Is that what you're saying?
-No.
512
00:31:16,962 --> 00:31:19,442
[Bill] Joe is an incredibly
disciplined guy.
513
00:31:19,486 --> 00:31:22,010
You know, he sets his goal as to
what he wants to do
514
00:31:22,054 --> 00:31:24,839
in this exam. He wants the
exam not so as he can say,
515
00:31:24,883 --> 00:31:28,277
"I'm a Master Cicerone."
He wants the exam because
516
00:31:28,321 --> 00:31:30,366
the exam will give him the
skills to make better beer
517
00:31:30,410 --> 00:31:34,109
at Sugar Creek.
He's making really
good beer at Sugar Creek.
518
00:31:34,153 --> 00:31:37,504
That's not good enough for him.
He wants to make fantastic beer.
519
00:31:37,547 --> 00:31:41,682
Alright, our three commercial
styles are, Vienna Lager.
520
00:31:41,725 --> 00:31:46,121
-We start with Devil's Backbone.
-Boom.
521
00:31:46,165 --> 00:31:49,559
-What's our Danish's name?
-Our Danish's name is Robert.
522
00:31:49,603 --> 00:31:52,127
Robert who used to
work at Figaro.
523
00:31:52,171 --> 00:31:55,957
-How do you spell it?
-F-I-G, Mountain.
524
00:31:57,263 --> 00:31:59,265
-Danish.
-Exactly.
525
00:31:59,308 --> 00:32:00,962
-Ale.
-Boom.
526
00:32:01,006 --> 00:32:02,050
And then you forgot one thing.
527
00:32:02,094 --> 00:32:03,269
The Danish is
528
00:32:03,312 --> 00:32:04,966
riding the heavy seas.
529
00:32:05,010 --> 00:32:10,189
-We've got Heavy Seas Cutlass.
-Aaah!
530
00:32:11,059 --> 00:32:13,496
-Cutlass, I knew it.
-Yes.
531
00:32:13,540 --> 00:32:15,890
And that will complete our
three commercial styles.
532
00:32:16,760 --> 00:32:18,458
And then what's the final
piece of the puzzle.
533
00:32:18,501 --> 00:32:23,463
It's the IBU, and that
should be our 18 van
534
00:32:23,506 --> 00:32:26,509
with Mr. T there
and the 30 pound bomb.
535
00:32:26,553 --> 00:32:29,382
Yes, we just got to make sure
we get to the stripe
536
00:32:29,425 --> 00:32:31,775
in there, it goes a little
something like this.
537
00:32:32,733 --> 00:32:37,042
[humming] 30 pound bomb.
538
00:32:37,085 --> 00:32:40,219
So that's 18 to 30, and that
kind of concludes the pneumonic.
539
00:32:40,262 --> 00:32:43,526
So the whole idea of this
is to remember something
540
00:32:43,570 --> 00:32:46,007
that's normally mundane
in a visual way.
541
00:32:46,051 --> 00:32:48,618
So if I asked you to remember
and visualize your nightstand
542
00:32:48,662 --> 00:32:50,707
and what do you have
on your nightstand
543
00:32:50,751 --> 00:32:52,883
And what does that look like,
you could picture it right away.
544
00:32:52,927 --> 00:32:58,280
But if I asked you to remember
300 or 400 random
beer statistics
545
00:32:58,324 --> 00:33:01,936
for the over 100 south of
the BJ CP, you'd
have a hard time.
546
00:33:01,980 --> 00:33:04,156
So I'm really fortunate to
have Eric help me with this.
547
00:33:04,199 --> 00:33:06,636
[phone ringing]
548
00:33:13,992 --> 00:33:16,255
-Hello.
-Hey, how you doing?
549
00:33:17,299 --> 00:33:20,563
-Good. It's Alex.
-Good. It's Uncle Joe.
How you doing?
550
00:33:20,607 --> 00:33:23,958
-Good, alright. How you doing?
-Good. Is your mom around?
551
00:33:24,002 --> 00:33:25,612
She's actually
sleeping right now.
552
00:33:25,655 --> 00:33:28,006
Okay, I heard she wasn't
feeling good today.
553
00:33:28,963 --> 00:33:32,401
Yes, she's really just worn
out for the last two days.
554
00:33:32,445 --> 00:33:34,534
Yes, I was trying to meet
with you guys to kind of
555
00:33:34,577 --> 00:33:37,537
talk about the mission, um,
the charity and everything.
556
00:33:37,580 --> 00:33:41,019
I was hoping I could meet up
and-- and uh, you know
557
00:33:41,062 --> 00:33:44,500
give you guys
some of the proceeds
and see how she was feeling.
558
00:33:44,544 --> 00:33:48,809
My oldest sister Michelle Pratt
is battling right now
559
00:33:48,852 --> 00:33:53,292
a terminal diagnosis, and
she has Cholangiocarcinoma.
560
00:33:53,335 --> 00:33:56,251
That's bile duct cancer.
561
00:33:56,295 --> 00:33:58,340
And she's like me,
she's a fighter and she's
562
00:33:58,384 --> 00:34:00,473
always thought,
"Hey, I'm gonna beat it.
563
00:34:00,516 --> 00:34:03,432
Even though there's
less than 1% chance."
564
00:34:03,476 --> 00:34:05,739
I'm can tell her to give
you a call when she wakes up,
565
00:34:05,782 --> 00:34:08,568
but she's-- she's probably gonna be kind of out of it today.
566
00:34:08,611 --> 00:34:10,309
You might want to get
in contact with my dad.
567
00:34:10,352 --> 00:34:12,354
It's no problem, man.
You know, I love you guys,
568
00:34:12,398 --> 00:34:16,054
and you know, if you need
anything, give me a call, right?
569
00:34:16,097 --> 00:34:18,795
-I appreciate man.
I love you too.
-Alright, talk to you later.
570
00:34:18,839 --> 00:34:20,971
-Alright, bye.
-Bye.
571
00:34:21,015 --> 00:34:23,800
[Eric] It's a very difficult
situation for Joe to
572
00:34:23,844 --> 00:34:25,585
go take
the Master Cicerone exam,
573
00:34:25,628 --> 00:34:29,676
but I have heard her say that
she would much rather
574
00:34:29,719 --> 00:34:33,332
him be doing that
than worry about her.
575
00:34:33,375 --> 00:34:36,378
Her whole big thing
has been normal.
576
00:34:36,422 --> 00:34:38,902
"Let's make sure
everything is regular.
577
00:34:38,946 --> 00:34:43,298
Let's make sure that everyone is
living a normal life
through this."
578
00:34:43,342 --> 00:34:46,171
[oom-pah music]
579
00:35:04,450 --> 00:35:08,541
Oh, it is strongest. No, this...
580
00:35:08,584 --> 00:35:12,849
-Otherwise I'm drunk. [laughing]
-[crew] That's alright.
581
00:35:12,893 --> 00:35:16,375
Be careful, a lot
of carbon dioxide.
582
00:35:16,418 --> 00:35:17,376
Thank you.
583
00:35:27,386 --> 00:35:28,561
That was perfect.
584
00:35:28,604 --> 00:35:30,345
[exclaiming]
585
00:36:46,769 --> 00:36:49,772
[Tonya] When I taste the beer in
Bavaria, I want to taste what
586
00:36:49,816 --> 00:36:52,514
a thousand years of brewing
tastes like.
587
00:36:52,558 --> 00:36:54,429
[Tonya] A timber
over 10 years old.
588
00:36:54,473 --> 00:36:57,040
I want to know what a thousand
years of brewing tastes like.
589
00:36:57,084 --> 00:37:01,001
A thousand years of tweaking
the same recipe
over and over and over.
590
00:37:01,044 --> 00:37:03,221
To me, that's why I'm here.
591
00:37:13,579 --> 00:37:15,885
[speaking German]
592
00:37:15,929 --> 00:37:20,020
-That's uh, my friend
Tonya from America.
-It's nice to meet you.
593
00:37:20,063 --> 00:37:22,718
She's a brewer
and we are both here to learn
594
00:37:22,762 --> 00:37:26,722
-more about how to
make beer in Germany.
-Yes, and the history.
595
00:37:26,766 --> 00:37:28,594
Can you tell us
the history of this place?
596
00:37:51,791 --> 00:37:54,968
Doing almost a thousand year
beer here in this place.
597
00:37:55,011 --> 00:37:55,882
This is amazing.
598
00:38:10,462 --> 00:38:13,769
[Tonya] Walking into Weltenburg,
that cave was amazing.
599
00:38:13,813 --> 00:38:20,254
It was dark, it wasn't damp, but
it was, you know, kind of
low lit, it was cool,
600
00:38:20,298 --> 00:38:23,605
and it was just the
perfect temperate to age beer.
601
00:38:25,041 --> 00:38:29,176
-[Tonya] How old is this beer?
-[guide] The recipe of this beer
is almost a thousand years old.
602
00:38:29,219 --> 00:38:30,743
Are there still brew logs?
603
00:38:43,886 --> 00:38:49,109
They don't have the original
recipes here because the
brewery burned down nine times,
604
00:38:49,152 --> 00:38:54,157
and you saw it outside
with a little island here.
605
00:38:54,201 --> 00:38:56,769
So they have always
problems with high water
606
00:38:56,812 --> 00:38:59,424
and because we are
so close to the Donau.
607
00:38:59,467 --> 00:39:02,383
That was the first thing
I thought of, was flooding.
608
00:39:02,427 --> 00:39:04,951
I didn't realize there
were fires as well.
609
00:39:04,994 --> 00:39:07,562
-Yes.
-That's an amazing history.
610
00:39:29,758 --> 00:39:33,196
[Tonya] Weihenstephan is the
oldest brewery in the world.
611
00:39:33,240 --> 00:39:36,548
They have records dating
back over a thousand years.
612
00:39:36,591 --> 00:39:38,854
So for me,
it was exciting to go there.
613
00:39:38,898 --> 00:39:41,553
I've been drinking it
for years, and there
614
00:39:41,596 --> 00:39:44,382
are diehard Weihenstephan
fans out there.
615
00:39:44,425 --> 00:39:45,557
Hello, nice to meet you.
616
00:39:45,600 --> 00:39:47,863
-Hi, I'm Tonya.
-Tobias.
617
00:39:47,907 --> 00:39:49,735
[speaking German]
618
00:39:49,778 --> 00:39:53,434
I'm the brewmaster, I want to
show you around if you want.
619
00:39:53,478 --> 00:39:55,088
-Great, yes, absolutely.
-Absolutely. Thanks.
620
00:39:55,131 --> 00:39:56,481
Okay, thank you.
621
00:40:06,360 --> 00:40:07,666
Wow, this is great.
622
00:40:09,015 --> 00:40:11,539
-This is our museum.
-Nice.
623
00:40:11,583 --> 00:40:14,324
-Want to start with the beer?
-Yes.
-Sure.
624
00:40:14,368 --> 00:40:18,154
One of the things that
Weihenstephan is known for
is their wheat beer.
625
00:40:18,198 --> 00:40:20,113
This is our famous beer,
626
00:40:22,376 --> 00:40:25,901
but you have to
start with that,
then try all the others.
627
00:40:25,945 --> 00:40:29,035
I noticed when you
poured it, you swirled
628
00:40:29,078 --> 00:40:32,386
the bottom, and then roused
the yeast and poured it in.
629
00:40:32,430 --> 00:40:34,083
What's the tradition
behind that?
630
00:40:34,127 --> 00:40:35,868
This is a top fermented beer.
631
00:40:35,911 --> 00:40:38,914
This is a special yeast
we have propagated on our own,
632
00:40:38,958 --> 00:40:41,613
it's a Weihenstephan
yeast strain.
633
00:40:41,656 --> 00:40:44,572
And the yeast is
inside the beer.
634
00:40:44,616 --> 00:40:47,227
As you can see it's not
filtered, it's a cloudy beer.
635
00:40:47,270 --> 00:40:50,665
And there's some yeast in the
bottle and I want to have
636
00:40:50,709 --> 00:40:55,670
everything in the glass, so it
looks better and tastes better.
637
00:40:55,714 --> 00:41:01,110
So we have all the flavors,
all the good flavors,
out of the yeast in the glass.
638
00:41:02,285 --> 00:41:04,636
[Tonya] Tobias was very open to
different beer styles.
639
00:41:04,679 --> 00:41:08,640
I think he is a person
who is very interested in
the American market.
640
00:41:08,683 --> 00:41:13,514
Even though he personally
can't brew a lot of the styles
641
00:41:13,558 --> 00:41:16,561
that we do, he was at least
interested in what's going on.
642
00:41:29,269 --> 00:41:35,188
When I was a student at Siebel,
part of my schooling was
in Germany at Doemens.
643
00:41:35,231 --> 00:41:39,409
My favorite brewery that
we visited was Andechs.
644
00:41:39,453 --> 00:41:44,632
I literally left
clothes in my hotel
645
00:41:44,676 --> 00:41:47,200
and brought back
a case of Doppelbock.
646
00:41:47,243 --> 00:41:49,985
It was amazing.
I was so sad when it was gone.
647
00:41:50,029 --> 00:41:55,556
This is a beer that
I have tried to emulate
more than a few times.
648
00:41:55,600 --> 00:41:57,819
I think that my attempts
have been good,
649
00:41:57,863 --> 00:42:02,607
but certainly, you know,
it's hard to replicate
a beer like that.
650
00:42:02,650 --> 00:42:04,086
It's perfection.
651
00:42:04,130 --> 00:42:05,610
-Nice to meet you. Hello.
-I'm Tonya.
652
00:42:05,653 --> 00:42:06,872
My name is Alexander.
653
00:42:06,915 --> 00:42:08,134
I'm the brewmaster here
654
00:42:08,177 --> 00:42:09,744
in the Monastery
Brewery, Andechs.
655
00:42:09,788 --> 00:42:11,224
May I show you the brewery.
656
00:42:11,267 --> 00:42:12,399
Thank you.
657
00:42:14,183 --> 00:42:15,968
[Tonya] As we are walking
through the brewery
658
00:42:16,011 --> 00:42:18,536
Alexander is really
warming up to me.
659
00:42:18,579 --> 00:42:21,364
I think at first I
thought maybe he was going
660
00:42:21,408 --> 00:42:24,063
to be a little rigid
and not very forthcoming.
661
00:42:24,106 --> 00:42:27,588
And it was
completely the opposite.
662
00:42:27,632 --> 00:42:32,114
Here is very important, we have
almost 60-90 hour to boil.
663
00:42:32,158 --> 00:42:35,422
The reason is that you want
to get out the proteins,
664
00:42:35,465 --> 00:42:39,861
the de-adulteration because of
course brewing with
the purity law.
665
00:42:39,905 --> 00:42:42,603
So that's the reason why
we cook very long.
666
00:42:42,647 --> 00:42:45,214
The next special thing
is we're only using
667
00:42:45,258 --> 00:42:48,087
the hops from the Hallertau,
and only aroma hops.
668
00:42:48,130 --> 00:42:51,220
We don't use any bitter hops,
only aroma hops.
669
00:42:51,264 --> 00:42:54,702
Do you use them in the--
the bitter spots like at
670
00:42:54,746 --> 00:42:57,009
the beginning of the boil or
all the hops are at the end.
671
00:42:57,052 --> 00:43:00,969
No, no, no, we're starting
right in the
672
00:43:01,013 --> 00:43:03,189
cooking begin, in the
middle and in the end.
673
00:43:03,232 --> 00:43:06,671
So I think that's a very
classic ay to do it
in Germany and Bavaria.
674
00:43:06,714 --> 00:43:10,196
Yeah, you have three additions,
at the beginning, in the
middle, at the end.
675
00:43:10,239 --> 00:43:13,808
It's like we brewed
100 years ago,
the only difference is now with
676
00:43:13,852 --> 00:43:16,637
the new technique,
but the recipes are
677
00:43:16,681 --> 00:43:19,553
still the old recipe
of the monks.
678
00:43:19,597 --> 00:43:20,946
So that's very important for us.
679
00:43:22,861 --> 00:43:25,124
[Tonya] The more we talked,
the more he wanted to talk.
680
00:43:25,167 --> 00:43:29,650
And we had really good technical
discussions about the beer.
681
00:43:29,694 --> 00:43:31,521
I was asking
all kinds of questions.
682
00:43:31,565 --> 00:43:33,785
He didn't care who I was,
683
00:43:33,828 --> 00:43:37,353
he just realized that I was
excited about beer
684
00:43:37,397 --> 00:43:41,662
and had the depth of knowledge
to understand
what he could give me.
685
00:43:42,707 --> 00:43:44,709
The malt prevail
is so beautiful.
686
00:43:44,752 --> 00:43:48,756
The foam is like cream
and the paste in the beginning
687
00:43:48,800 --> 00:43:51,324
it's like a little bit
like chocolate as well.
688
00:43:51,367 --> 00:43:55,633
And of course malt is
high alcohol, so we need
689
00:43:55,676 --> 00:43:57,243
to really--
the nice balance between
690
00:43:57,286 --> 00:43:59,114
the bitterness of the hop
and the alcohol
691
00:43:59,158 --> 00:44:02,161
and the sugar, of course
culminate in the back.
692
00:44:02,204 --> 00:44:03,379
It's a very good beer.
693
00:44:03,423 --> 00:44:06,295
The color, like Bernstein.
694
00:44:07,645 --> 00:44:11,257
[Tonya] I will always remember
the brewers tasting
right off the tank.
695
00:44:11,300 --> 00:44:18,699
I mean, that is one of those
moments that is way up there
in the bucket list, for sure.
696
00:44:18,743 --> 00:44:21,180
Throughout the past couple
of days I think I've gotten
697
00:44:21,223 --> 00:44:25,619
a true sense of tradition
and how that plays out
698
00:44:25,663 --> 00:44:29,754
in the beers, and really
seeing that theme
699
00:44:29,797 --> 00:44:32,713
carry through and talking
to the brewmasters.
700
00:44:32,757 --> 00:44:35,542
-They are so proud of
the reinheitsgebot.
-Right.
701
00:44:35,585 --> 00:44:37,849
-And...
-I love it too.
702
00:44:37,892 --> 00:44:40,155
We don't have anything
like that in the US.
703
00:44:40,199 --> 00:44:42,810
We have so many varieties
of hops, so many
704
00:44:42,854 --> 00:44:46,596
varieties of barley, so
many varieties of malt.
705
00:44:46,640 --> 00:44:49,295
I think it's the best law
we have here.
706
00:45:04,702 --> 00:45:08,880
We have a major challenge
here now losing almost three
people in our staff.
707
00:45:08,923 --> 00:45:12,448
Having to replace them
and I'm gonna be
708
00:45:12,492 --> 00:45:16,148
prepping for the master exam,
taking Dr. Simpson's course.
709
00:45:16,191 --> 00:45:20,108
The next two weeks are some of
the busiest of the whole year.
710
00:45:20,152 --> 00:45:22,763
That's when we sell our
most beer in October.
711
00:45:22,807 --> 00:45:25,548
Now we're in crunch time at
Sugar Creek and I'm leaving
712
00:45:25,592 --> 00:45:29,814
to go give this exam a shot,
so the pressure on me
couldn't be bigger.
713
00:45:43,610 --> 00:45:47,962
If you're forming a team,
then you want to make it
the toughest team possible.
714
00:45:48,006 --> 00:45:50,399
You want Eric in there as the
quarterback, he's that good.
715
00:45:50,443 --> 00:45:52,227
Every now and then
you get things like
716
00:45:52,271 --> 00:45:54,839
what a new brewer does
like a drive off.
717
00:45:54,882 --> 00:45:57,189
then you get the guys
around and talk.
718
00:45:57,232 --> 00:45:58,494
He's a great leader.
719
00:45:58,538 --> 00:46:01,367
He can step in when I step out.
720
00:46:01,410 --> 00:46:04,065
We had a couple brewers
[indistinct] back on
721
00:46:04,109 --> 00:46:08,417
the tank, and it literally
shoots beer foam
50 feet in the air.
722
00:46:08,461 --> 00:46:11,638
He has a never quit attitude,
he's one of the most
723
00:46:11,681 --> 00:46:14,075
persistent, diehard
individuals you'll ever meet.
724
00:46:14,119 --> 00:46:18,688
I can't fucking help it,
so I kind of just sit there
and videotape it [indistinct].
725
00:46:24,782 --> 00:46:29,134
I try to walk around to
every individual every day
726
00:46:29,177 --> 00:46:31,571
and say hello to them and
ask them how their day was.
727
00:46:31,614 --> 00:46:34,139
These guys hate it, man.
I always come back here
728
00:46:34,182 --> 00:46:36,663
in the middle of them
doing something important.
729
00:46:36,706 --> 00:46:41,102
Brewers they're in a box
every day, they brew beer, this
is the world that they know.
730
00:46:41,146 --> 00:46:46,020
Whereas I'm driving
all over two - three states
731
00:46:46,064 --> 00:46:51,199
and they have to remember
that what they are doing here is
732
00:46:51,243 --> 00:46:55,334
affecting people's lives
600 miles away, you know.
733
00:46:55,377 --> 00:46:58,772
I 100% believe that
if the Brewers got out
734
00:46:58,816 --> 00:47:02,384
a little bit more and
actually saw a random
735
00:47:02,428 --> 00:47:06,432
stranger drink their
beer in a totally
736
00:47:06,475 --> 00:47:10,088
foreign place every day
they would be fine.
737
00:47:10,131 --> 00:47:13,439
They would literally
realize, "Wait a minute,
738
00:47:13,482 --> 00:47:15,571
I'm having a fucking
hard time right now.
739
00:47:15,615 --> 00:47:19,097
I ran out of coffee,
but someone is going
740
00:47:19,140 --> 00:47:21,839
to drink my beer in
the Netherlands today.
741
00:47:21,882 --> 00:47:24,363
And it could possibly make
their day better."
742
00:47:24,406 --> 00:47:27,322
That is why people should be
in the beer business.
743
00:47:31,500 --> 00:47:33,894
[Bill ] The thing about
the tasting is, it's not
often appreciated
744
00:47:33,938 --> 00:47:38,420
but tasting is a sport
and professional beer tasting
is a form of athletics
745
00:47:38,464 --> 00:47:42,163
in the sense of using your mind
and your body, so your body
746
00:47:42,207 --> 00:47:45,558
has to be in top condition,
but we're using your senses.
747
00:47:45,601 --> 00:47:48,387
Your sense of smell and your
brain has to be
in top condition.
748
00:47:48,430 --> 00:47:51,564
What usually feels
first is the brain,
just like any sport
749
00:47:51,607 --> 00:47:56,961
when the pitcher stands up
to pitch and they just lose
the mental sight
750
00:47:57,004 --> 00:47:59,877
now that's the biggest danger.
I think a lot of people
who sit exams like that,
751
00:47:59,920 --> 00:48:02,662
they're prepared,
they can take it on, the task
752
00:48:02,705 --> 00:48:05,970
but then they essentially
go to pieces on the day.
753
00:48:06,013 --> 00:48:08,015
I'm hoping that people
we've trained over
754
00:48:08,059 --> 00:48:09,843
the last few months are
not gonna go to pieces.
755
00:48:15,196 --> 00:48:19,418
What mainly do you appreciate
one direction is we've
756
00:48:19,461 --> 00:48:23,596
done a say in which we
have mostly defective beer.
757
00:48:23,639 --> 00:48:26,686
[Eric] You have experts on
quality from Sierra Nevada,
758
00:48:27,556 --> 00:48:32,257
from Brooklyn Brewery,
from Mad Tree, from Guinness,
759
00:48:32,300 --> 00:48:34,824
from Banks Brewing,
you know, Wicked Weed,
760
00:48:34,868 --> 00:48:37,915
we have all of these
world-renowned brewers.
761
00:48:37,958 --> 00:48:41,527
Sitting with them and tasting
beer in a blind setting and
getting stacked up.
762
00:48:41,570 --> 00:48:44,182
I mean Bill takes your score and
puts it right on the board
for everybody to see.
763
00:48:44,225 --> 00:48:48,621
[Bill] We develop flavors to use
to teach people to taste beer.
764
00:48:48,664 --> 00:48:51,450
We've done more than
350 different flavors
765
00:48:51,493 --> 00:48:53,800
and as we develop them
I get to try them out.
766
00:48:53,843 --> 00:48:55,715
So I get lots of practice.
767
00:48:55,758 --> 00:48:58,979
Just when you think
you found the very last flavor,
768
00:48:59,023 --> 00:49:03,244
just go across the [indistinct].
769
00:49:03,288 --> 00:49:05,159
Just be doubly sure
they're not there.
770
00:49:07,074 --> 00:49:10,208
In case there's anything lacking
in there you haven't found yet.
771
00:49:10,251 --> 00:49:12,688
Compared to most other senses
and the sense of smell is
772
00:49:12,732 --> 00:49:15,778
really highly discriminatory
and extremely sensitive.
773
00:49:15,822 --> 00:49:18,825
Now, any individual never
gets a chance to try out
774
00:49:18,868 --> 00:49:21,654
hundreds of thousands
of different flavors.
775
00:49:21,697 --> 00:49:25,005
They often-- Even a very
highly trained specialist might
776
00:49:25,049 --> 00:49:29,792
learn only a few 100 or maybe
1000 or more flavor compounds.
777
00:49:29,836 --> 00:49:31,533
But if they could live
long enough, if they could
778
00:49:31,577 --> 00:49:34,449
live until they are 300,
they could do a lot more.
779
00:49:34,493 --> 00:49:40,064
Grainy, malty, biscuity,
sweet, bitter, [indistinct],
780
00:49:41,021 --> 00:49:43,545
acetaldehyde, ethyl acetate,
781
00:49:43,589 --> 00:49:47,114
ethyl hexanoate,
isoamyl acetate,
782
00:49:47,158 --> 00:49:52,598
leathery, peppery,
sour and green pepper.
783
00:49:53,599 --> 00:49:55,993
There's a big genetic component
784
00:49:56,036 --> 00:49:57,733
relating to the sense of smell
785
00:49:57,777 --> 00:50:00,084
and the fact that all
of us have certain
786
00:50:00,127 --> 00:50:03,130
blindnesses, blind spots
to specific flavors.
787
00:50:03,174 --> 00:50:06,220
We don't have the genetic
capability to detect them.
788
00:50:06,264 --> 00:50:09,093
It's a little like color
blindness for flavors.
789
00:50:09,136 --> 00:50:11,182
What really matters
is your genetics,
790
00:50:11,225 --> 00:50:14,315
the genetic makeup and
components that let you
791
00:50:14,359 --> 00:50:20,060
manage to concentrate
and keep your peace of mind
when all the pressure is on you.
792
00:50:20,104 --> 00:50:22,758
That's the most critical part
and that's about
the genetics of being
793
00:50:22,802 --> 00:50:26,762
a sports man or a sports lady
rather than the genetics
of tasting.
794
00:50:26,806 --> 00:50:29,896
While you're looking for
that rotten vegetable,
795
00:50:29,939 --> 00:50:32,029
there's an elephant
in the glass here.
796
00:50:32,072 --> 00:50:34,248
Can't no one smell the
elephant in the glass?
797
00:50:34,292 --> 00:50:36,859
This here has a huge aroma.
798
00:50:36,903 --> 00:50:41,081
Pick up your control glass,
by the way, your control glass
was 5A2.
799
00:50:41,125 --> 00:50:45,694
Have a smell at it.
Did you get much
banana flavor in 5A2?
800
00:50:45,738 --> 00:50:48,436
-Boiled banana.
-Yes, Plantain.
801
00:50:48,480 --> 00:50:51,570
So half a year, the
elephant is here, but
802
00:50:51,613 --> 00:50:54,094
the other half of year,
the elephant's a ghost.
803
00:50:54,138 --> 00:50:55,574
You'll never find it.
804
00:50:55,617 --> 00:50:58,185
How am I stacking up
out of 120 samples
805
00:50:58,229 --> 00:51:03,321
over the course of four days?
I got 119 right
in a blind environment.
806
00:51:03,364 --> 00:51:06,933
So I came out with
a 99.2 average and I was
first in the class.
807
00:51:23,428 --> 00:51:26,344
[Megan] It's really important
for us that Brian
pass this exam.
808
00:51:26,387 --> 00:51:29,129
The knowledge he's able to
spread out in the world is great
809
00:51:29,173 --> 00:51:32,045
for, not only us, but for
the beer industry in general.
810
00:51:32,089 --> 00:51:33,612
[Max] Unfortunately,
we have to crack a lot
811
00:51:33,655 --> 00:51:36,136
of eggs and make
a really small omelet.
812
00:51:36,180 --> 00:51:40,836
It's about 32 ounces
or a quarter beer,
we'll probably sip maybe
813
00:51:40,880 --> 00:51:45,624
12 ounces off of this and then
the rest will go down the drain.
814
00:51:45,667 --> 00:51:49,106
So... A lot of fallen soldiers
to taste a little beer.
815
00:51:49,149 --> 00:51:51,804
One of the biggest things
we find with tasting is
816
00:51:51,847 --> 00:51:56,113
people will scratch out, you
know, four or five of them,
switch their answers
817
00:51:56,156 --> 00:51:58,115
and then you get the results
818
00:51:58,158 --> 00:52:00,552
and the four or five that
scratched out
were the right ones.
819
00:52:00,595 --> 00:52:03,076
Si it comes down to
trusting your instincts
820
00:52:03,120 --> 00:52:05,296
and that little person in your
head that says, "This is right."
821
00:52:05,339 --> 00:52:08,908
Once that other person in
the side of your head says,
"This is wrong."
822
00:52:08,951 --> 00:52:11,302
Then all these other flavors,
these aromas come
out of the room
823
00:52:11,345 --> 00:52:13,913
and you start
just making things up.
824
00:52:16,568 --> 00:52:18,526
We always use a beer
that is something
825
00:52:18,570 --> 00:52:20,180
that no one's ever tried before.
826
00:52:20,224 --> 00:52:22,617
Three parts Budweiser
to one part Bass.
827
00:52:22,661 --> 00:52:27,187
So you have no idea what the
base beer is, you just are
looking for the flavor.
828
00:52:27,231 --> 00:52:32,061
Each one of these capsules
is a flavor standard
they'll have a two...
829
00:52:32,105 --> 00:52:34,238
threshold is a little
bit above threshold
830
00:52:34,281 --> 00:52:37,023
flavor note, or taste, or aroma.
831
00:52:37,066 --> 00:52:40,113
That's how we
practice tasting, so...
832
00:52:40,157 --> 00:52:41,636
It's good to know your
sensitivities because then
833
00:52:41,680 --> 00:52:43,638
you can flip a coin sometimes
and be like,
834
00:52:43,682 --> 00:52:46,467
"Well, there's two left.
I can't smell it.
835
00:52:46,511 --> 00:52:48,121
I'm just gonna flip a coin
and you're either gonna
836
00:52:48,165 --> 00:52:51,559
get it right." It's
50/50 verses 1 out of 35.
837
00:52:51,603 --> 00:52:52,995
It's like roulette odds.
838
00:52:53,039 --> 00:52:54,562
Alright, panel two.
839
00:52:54,606 --> 00:52:58,000
Panel one
was the training wheels.
840
00:52:58,044 --> 00:52:59,785
Panel two, dad's taken them off.
841
00:52:59,828 --> 00:53:02,527
-I like the training wheels.
-[crosstalk] Come on.
842
00:53:03,658 --> 00:53:08,533
-Has uh, to me
a beety quality to it.
-A what?
843
00:53:08,576 --> 00:53:11,144
Beety, like sugar,
earthy quality which
844
00:53:11,188 --> 00:53:15,104
you know if it happens to
come up next to [indistinct],
845
00:53:15,148 --> 00:53:17,585
it can be confusing,
so you have to step back
846
00:53:17,629 --> 00:53:21,328
and figure out which sample
you're getting that retcho on.
847
00:53:21,372 --> 00:53:22,851
It's giving you a leathery.
848
00:53:25,550 --> 00:53:30,119
Yes, they both kind of have
like a soily, dirty
quality to it.
849
00:53:30,163 --> 00:53:32,992
Sounds like a really
weird, uhm structure.
850
00:53:33,035 --> 00:53:35,299
[Ryan] When Max and I taste,
it's nice because
851
00:53:35,342 --> 00:53:37,344
you're speaking
a very similar language.
852
00:53:37,388 --> 00:53:40,260
It's kind of funny
if I go out and I'm just
with friends and family.
853
00:53:40,304 --> 00:53:43,089
The way I talk about a beer.
854
00:53:43,132 --> 00:53:45,004
Relate taste to other
people is gonna be very
855
00:53:45,047 --> 00:53:48,094
different than what I would
do with Max and vice versa.
856
00:53:48,137 --> 00:53:51,097
It's pretty cool, it's pretty
unique, but you need to be
857
00:53:51,140 --> 00:53:55,319
able to get to that added
layer of depth for this exam.
858
00:53:57,538 --> 00:53:58,974
I mean, the taste.
859
00:54:00,628 --> 00:54:04,980
-[Ryan] Dirt, damp soil,
sugarbeets, petrichor...
-Petrichor?
860
00:54:05,024 --> 00:54:07,766
-Smell that.
-Let me know what that is.
861
00:54:07,809 --> 00:54:12,205
I had no idea what it was.
I saw it as a flavor
for these few weeks ago.
862
00:54:12,249 --> 00:54:15,513
It's essentially like the smell
after a, like a fresh rain.
863
00:54:15,556 --> 00:54:18,385
Like after it hasn't rained for
a little bit and you
get a lot of rain.
864
00:54:18,429 --> 00:54:20,344
That smell. That's petrichor.
865
00:54:21,649 --> 00:54:25,349
P-E-T-R-I-C-H-O-R.
866
00:54:25,392 --> 00:54:27,916
First time I ever saw it was
a few weeks ago, and I got it.
867
00:54:28,830 --> 00:54:30,919
Let's go to Mr. Google.
868
00:54:30,963 --> 00:54:34,314
I love beer because... Let me
think about that actually.
869
00:54:34,358 --> 00:54:37,839
I love beer because it's proof
that God loves us and
wants us to be happy.
870
00:54:37,883 --> 00:54:39,885
[laughs]
871
00:54:42,322 --> 00:54:43,584
It's Benjamin Franklin.
872
00:54:58,643 --> 00:55:00,427
[Frank] Here we are at
Williamsburg.
873
00:55:00,471 --> 00:55:02,777
This is a style of
cooking that I'm not
874
00:55:02,821 --> 00:55:05,519
familiar with and
I'm really excited to learn.
875
00:55:05,563 --> 00:55:09,131
Keep in mind, you're in t
he colonial capital
of Virginia 200 years ago.
876
00:55:09,175 --> 00:55:13,005
All the land between here and
Charlottesville, by this time
877
00:55:13,048 --> 00:55:16,661
period, has been cleared and cut
with guys with axes and oxen.
878
00:55:16,704 --> 00:55:18,053
Got you.
879
00:55:18,097 --> 00:55:20,142
No chainsaws, none of that.
880
00:55:20,186 --> 00:55:22,362
Frank Clark is a food historian.
881
00:55:22,406 --> 00:55:27,106
He specializes in historical
cooking, understanding
the colonial
882
00:55:27,149 --> 00:55:30,588
and pre-colonial times and also
brewing and brewing science.
883
00:55:30,631 --> 00:55:32,546
Things were just so
radically different.
884
00:55:32,590 --> 00:55:35,810
We didn't have thermometers for
brewing and temperature rises.
885
00:55:36,855 --> 00:55:40,989
I've seen an 18th-century
brewing manual which describes
886
00:55:41,033 --> 00:55:44,950
yeast as being composed of equal
portions of fire and earth.
887
00:55:44,993 --> 00:55:48,388
-[laughter]
-Yes, their scientific
knowledge of yeast
888
00:55:48,432 --> 00:55:50,434
is pretty low
at this point in time.
889
00:55:50,477 --> 00:55:52,131
This is before Pasteur.
890
00:55:52,174 --> 00:55:55,700
So even some of the basics
aren't really understood.
891
00:55:57,484 --> 00:55:58,746
[Sean] Walk me through
the brewing.
892
00:55:58,790 --> 00:56:00,922
Barley and malt,
I'm sure that came
893
00:56:00,966 --> 00:56:02,968
over on the ships,
but what about hops?
894
00:56:03,011 --> 00:56:05,274
The hops are native here too.
895
00:56:05,318 --> 00:56:07,712
So, we already had
hops in Virginia.
896
00:56:07,755 --> 00:56:12,630
And then what we find is that
we're starting to
cross-feed those with
897
00:56:12,673 --> 00:56:15,415
-the English varieties of hops.
-Okay.
898
00:56:15,459 --> 00:56:19,941
So, you're starting to see the
creation of American hops
899
00:56:19,985 --> 00:56:24,598
and very early on, as early as
the 1820s, the English
900
00:56:24,642 --> 00:56:27,079
start describing them as catty.
901
00:56:27,122 --> 00:56:29,603
The one thing I think is
interesting that we forget
902
00:56:29,647 --> 00:56:32,432
in today's modern cooking
is the use of the fire.
903
00:56:32,476 --> 00:56:36,175
Because how much flavor
and smoke that's happening
in this hearth
904
00:56:36,218 --> 00:56:40,440
that you can't get from
just a normal burner,
electric or otherwise.
905
00:56:40,484 --> 00:56:43,791
The control of that heat
is something that is--
906
00:56:43,835 --> 00:56:47,447
-is very important to learn
as a cook 200 years ago.
-Yes.
907
00:56:47,491 --> 00:56:51,277
'Cause notice what we're losing.
We're not holding this pan
over the fire.
908
00:56:51,320 --> 00:56:52,713
-No.
-Two things would happen.
909
00:56:52,757 --> 00:56:54,889
I'd burn myself
and I'd burn my food.
910
00:56:54,933 --> 00:56:57,370
I can control the heat here
911
00:56:57,414 --> 00:57:00,286
by the amount of these
embers that I'm using.
912
00:57:00,329 --> 00:57:02,984
[Sean] These cooking recipes
aren't just
913
00:57:03,028 --> 00:57:07,511
the recipe itself,
it's the technique.
Oh, I can't wait to try this.
914
00:57:07,554 --> 00:57:11,558
It's that knowledge
of understanding how
to work a kitchen without
915
00:57:11,602 --> 00:57:15,519
a burner, but a huge giant
hearth and the fire you create.
916
00:57:15,562 --> 00:57:19,000
How would we say, you know,
to get a beer with this?
917
00:57:19,044 --> 00:57:21,873
Well, if we were gonna go out
drinking in the 18th century,
918
00:57:21,916 --> 00:57:26,834
we would say,
"We're gonna bung our eye."
"I bunged my eye."
919
00:57:26,878 --> 00:57:30,316
That's indicating that you
probably drink
a little too much.
920
00:57:30,359 --> 00:57:32,318
-Too much.
-If you're just starting to
drink,
921
00:57:32,361 --> 00:57:34,842
you might be on the road
to Jerusalem.
922
00:57:34,886 --> 00:57:38,759
If you've had too to drink
you probably been to Jericho.
923
00:57:38,803 --> 00:57:41,849
So if you see a friend
on the street 200 years ago
and he says,
924
00:57:41,893 --> 00:57:45,636
"I've been to Jericho"
you know he had a really
good time last night.
925
00:57:45,679 --> 00:57:46,811
[laughter]
926
00:57:52,120 --> 00:57:56,342
I'm taking away a sense
of history and knowledge
927
00:57:56,385 --> 00:58:00,955
from colonial Williamsburg,
yet I'm still intrigued
928
00:58:00,999 --> 00:58:03,958
because this is pretty
modern when you really
929
00:58:04,002 --> 00:58:06,483
start to look at how
things were really done.
930
00:58:08,006 --> 00:58:11,183
Being in a home that has
brick and stone,
931
00:58:11,226 --> 00:58:16,667
and while historical,
these building materials were
932
00:58:16,710 --> 00:58:20,497
really part of a larger,
faster experience
933
00:58:20,540 --> 00:58:24,239
that was not really
what I'm looking for.
934
00:58:24,283 --> 00:58:26,503
I need to understand
more what it was like
935
00:58:26,546 --> 00:58:30,332
in the wilderness of really
where we started.
936
00:58:38,645 --> 00:58:40,560
[Ryan] I have a little bit
of a study group. A few guys.
937
00:58:40,604 --> 00:58:44,346
James and Gavin have both
taken the exam before, so I'm
938
00:58:44,390 --> 00:58:46,479
able to tap into a little
bit of their experience.
939
00:58:46,523 --> 00:58:49,308
Joe's a first-time test taker
just like me.
940
00:58:49,351 --> 00:58:53,181
We're going in blind and
we'll see what happens.
941
00:58:53,225 --> 00:58:55,793
The preparation that
has gone into this
942
00:58:55,836 --> 00:58:57,490
is more than I
prepared for anything.
943
00:58:57,534 --> 00:59:00,449
Whether it's studying for exams
you know,
944
00:59:00,493 --> 00:59:04,323
in school and college,
or preparing to perform,
you know,
945
00:59:04,366 --> 00:59:07,413
in front of thousands
of people as a musician.
946
00:59:07,456 --> 00:59:09,763
What you do to prepare
yourself for those situations.
947
00:59:09,807 --> 00:59:13,724
This by far the most difficult
thing that I've ever had
to prepare for.
948
00:59:13,767 --> 00:59:16,988
I find Maris Otter to
be a lot more nutty
949
00:59:17,031 --> 00:59:19,730
typically than your
regular base pale ale too.
950
00:59:19,773 --> 00:59:22,036
It has a character that's
really hard to emulate.
951
00:59:22,080 --> 00:59:24,125
It has more-- just more
nuttiness. You know,
952
00:59:24,169 --> 00:59:26,650
like you can go and try to mix
it with special grains and you
953
00:59:26,693 --> 00:59:29,261
get bready, but the nutty
flavor is always missing.
954
00:59:29,304 --> 00:59:31,089
I think Maris Otter
brings that to the table.
955
00:59:31,132 --> 00:59:33,047
Joe is definitely very
focused, very determined.
956
00:59:33,091 --> 00:59:35,093
He seems to always have
a story for something
957
00:59:35,136 --> 00:59:37,008
as well, which kind of maybe
brings things in context.
958
00:59:37,051 --> 00:59:39,532
[Ray] When you're learning stuff
and it can be very technical,
959
00:59:39,576 --> 00:59:41,882
or maybe you're trying to
memorize numbers or something,
960
00:59:41,926 --> 00:59:45,364
having, you know, some sort of
context can really help
to bring it back
961
00:59:45,407 --> 00:59:47,453
to real life and what is it
that we're trying to do here.
962
00:59:47,496 --> 00:59:49,107
It's not just
memorize a of numbers.
963
00:59:49,150 --> 00:59:50,891
It is difficult exam.
964
00:59:50,935 --> 00:59:54,242
I have taken it one time
previously and no one passed it.
965
00:59:54,286 --> 00:59:56,462
And I've heard that that was
one the most difficult ones.
966
00:59:56,505 --> 00:59:58,290
I'll just leave it at that
since I didn't pass it either.
967
00:59:58,333 --> 01:00:00,640
Alright guys.
Where do you want to go, Joe?
968
01:00:00,684 --> 01:00:02,947
-Where do you want to take this?
-I don't know, man.
969
01:00:02,990 --> 01:00:05,384
Let's go Biere de Garde.
I'll see if I can
remember the stats.
970
01:00:05,427 --> 01:00:07,952
-Alright.
-Color for 6 to 19.
971
01:00:07,995 --> 01:00:10,911
Bitterness is 18 to 28.
972
01:00:10,955 --> 01:00:16,090
ABV is 6 to 8.5.
973
01:00:16,134 --> 01:00:17,614
Sound right?
974
01:00:17,657 --> 01:00:19,616
Beer for guarding or
beer for keeping, right?
975
01:00:20,486 --> 01:00:24,011
Typically, a
cellar-bottle-conditioned ale.
976
01:00:24,055 --> 01:00:26,535
And it's a cousin of the Saison.
977
01:00:26,579 --> 01:00:28,494
It comes from
the northern region of France,
978
01:00:28,537 --> 01:00:31,105
similar to--
close to Wallonia in Belgium.
979
01:00:31,149 --> 01:00:36,154
Stored, typically, stronger,
more hoppy, to help it keep.
980
01:00:36,197 --> 01:00:38,025
It could have
any sort of range of
981
01:00:38,069 --> 01:00:41,333
ingredients but typically
more malt forward.
982
01:00:43,291 --> 01:00:46,381
You know, thinking about the
real possibility that my sister
could pass away
983
01:00:46,425 --> 01:00:51,212
while I'm up here just
trying to pass a beer exam,
it's gut-wrenching.
984
01:00:51,256 --> 01:00:54,607
I really have faith that,
if it got to that,
985
01:00:54,651 --> 01:00:58,350
I'd get a phone call
and I could, you know, put this
986
01:00:58,393 --> 01:01:02,920
aside for the year, and head
home and, uh, be with my sister,
987
01:01:02,963 --> 01:01:06,619
but I haven't
gotten that phone call.
988
01:01:06,663 --> 01:01:09,622
Unless I get word in
another way, I'm gonna
989
01:01:09,666 --> 01:01:13,104
you know, keep pressing forward
and do what I have to do.
990
01:01:14,105 --> 01:01:15,846
We're very outdoorsy people.
991
01:01:15,889 --> 01:01:19,066
We like to have you know
like a beer or two in our bags
992
01:01:19,110 --> 01:01:20,851
as we're like going
dirt biking, you know.
993
01:01:20,894 --> 01:01:24,593
And it's just a great thing to
have like on a ski hill.
994
01:01:24,637 --> 01:01:26,508
It's super refreshing.
995
01:01:26,552 --> 01:01:29,555
Or if you like, make it to
like the summit of somewhere,
996
01:01:29,598 --> 01:01:31,209
it's just a great thing to have.
997
01:01:31,252 --> 01:01:34,560
It's not like
lugging around a bottle of wine.
998
01:02:02,806 --> 01:02:06,505
[Tonya] Bamberg is super quaint,
cobblestone streets,
999
01:02:06,548 --> 01:02:12,641
and people on bicycles,
and people walking their dogs,
and children playing.
1000
01:02:12,685 --> 01:02:14,948
It's super relaxing.
1001
01:02:14,992 --> 01:02:19,823
When you do live in a smaller
town, they all have that
kind of familiar ring.
1002
01:02:19,866 --> 01:02:23,652
Everything was alive
and everyone was
having such a nice day.
1003
01:02:23,696 --> 01:02:26,699
[music]
1004
01:02:26,743 --> 01:02:29,267
I was able to contact
Weyermann Malting.
1005
01:02:29,310 --> 01:02:30,877
I use this malt all the time.
1006
01:02:30,921 --> 01:02:33,793
I got to meet Franziska
which is the daughter
1007
01:02:33,837 --> 01:02:36,187
of the Weyermann's who
I've met many times.
1008
01:02:36,230 --> 01:02:39,712
-Hi guys. Franziska.
-Tonya, nice to meet you.
1009
01:02:39,756 --> 01:02:41,801
-It's nice to meet you.
-Hi, Ferdinand,
nice to meet you.
1010
01:02:41,845 --> 01:02:44,543
-Nice to meet you, too.
-Welcome to the Weyermann World.
1011
01:02:44,586 --> 01:02:46,153
-Are you ready for a tour?
-Yes.
1012
01:02:46,197 --> 01:02:48,460
-Alright. Let's go.
-Thank you.
1013
01:02:48,503 --> 01:02:51,071
[Tonya] Weyermann Malting has
great quality malt.
1014
01:02:51,115 --> 01:02:54,292
I've used them for
so long that I love
1015
01:02:54,335 --> 01:02:57,730
the way my beers turn out
when I use them.
1016
01:02:57,774 --> 01:03:00,907
[Franzizka] In this building,
actually, we get
all our grains in.
1017
01:03:00,951 --> 01:03:03,605
And they will be cleaned
in a six-step process.
1018
01:03:03,649 --> 01:03:07,261
As you can see, all
the buildings are very nice.
They fit together.
1019
01:03:07,305 --> 01:03:10,569
They've been built by my great
grandfather's brother-in-law.
1020
01:03:10,612 --> 01:03:13,093
It's supposed to look
like a city in itself.
1021
01:03:13,137 --> 01:03:16,053
It's a little bit like Willy
Wonka and the Chocolate Factory.
1022
01:03:16,096 --> 01:03:19,012
And so we get our grains in
here and then they will
1023
01:03:19,056 --> 01:03:21,754
be transported up here,
into the malt house.
1024
01:03:21,798 --> 01:03:26,106
[Tonya] Any kind of food
that you're making
or any kind of dish
1025
01:03:26,150 --> 01:03:32,896
that you're making,
you want to know how all of
your ingredients are processed.
1026
01:03:32,939 --> 01:03:37,944
Going to Weyermann Malting,
you get to see
the grain as it comes in
1027
01:03:37,988 --> 01:03:43,167
as a seed, and then how it's
germinated, and then
how it's malted.
1028
01:03:43,210 --> 01:03:44,646
Now, you're in the heart
of the malt house.
1029
01:03:44,690 --> 01:03:47,867
I'm gonna show you
our germination box,
1030
01:03:47,911 --> 01:03:53,394
the third step in the process,
where the malt is germinated so
we can make good beer out of it.
1031
01:03:53,438 --> 01:03:55,309
[Tonya] Oh, it's so hot.
1032
01:03:55,353 --> 01:03:57,921
[Franzizka] Yes, it's like going
to a tropic island.
1033
01:03:57,964 --> 01:04:01,663
[Tonya] The hot room was so hot,
like you could barely breath.
1034
01:04:01,707 --> 01:04:05,667
It was
like one step above a sauna.
1035
01:04:05,711 --> 01:04:08,061
The humidity is
sitting on my skin.
1036
01:04:08,105 --> 01:04:10,542
I'm finding it hard to breath.
1037
01:04:10,585 --> 01:04:16,417
It's just incredibly hot and
all I could think about was
"get me out of here".
1038
01:04:16,461 --> 01:04:19,725
Basically, you're
starting the process that
1039
01:04:19,768 --> 01:04:23,555
-we finish, as brewers,
in the mash tub?
-Yes, that is correct.
1040
01:04:23,598 --> 01:04:26,732
-You activate the enzymes
in here and then--
-Yes.
1041
01:04:26,775 --> 01:04:29,822
And then we manipulate them
later on to continue
1042
01:04:29,866 --> 01:04:33,565
breaking down the starches
into simple sugars
that the yeast eat later on.
1043
01:04:33,608 --> 01:04:36,611
Yes, we kind of set them free
and you activate them
1044
01:04:36,655 --> 01:04:38,918
with the right temperature
and the right pH-level.
1045
01:04:38,962 --> 01:04:42,356
[Tonya] With Franziska,
there was a really nice
understanding of
1046
01:04:42,400 --> 01:04:46,099
what's going on in the American
beer scene that I loved.
1047
01:04:46,143 --> 01:04:50,147
[Franzizka] This is a chocolate,
orange dark lager.
1048
01:04:50,190 --> 01:04:54,107
-So it's outside of
the Reinheitsgebot.
-Okay. [chuckles]
1049
01:04:54,151 --> 01:04:56,283
We like to experiment
just because we want
1050
01:04:56,327 --> 01:04:59,591
to educate people who
like to drink beer.
1051
01:04:59,634 --> 01:05:01,723
-So we're coming closer.
-[laughter]
1052
01:05:01,767 --> 01:05:05,945
It's not just a Pilsner, but
you can also do something,
1053
01:05:05,989 --> 01:05:08,382
a little bit more funky,
a little bit more interesting.
1054
01:05:08,426 --> 01:05:11,559
[Tonya] How are you able to make
this, since we are in an area
1055
01:05:11,603 --> 01:05:14,911
where the breweries brew
under the Reinheitsgebot?
1056
01:05:14,954 --> 01:05:18,392
So in Germany, if you
want to call your beer
1057
01:05:18,436 --> 01:05:21,352
a beer, it has to just
have the four ingredients.
1058
01:05:21,395 --> 01:05:23,397
But if you will add
something like chocolate
1059
01:05:23,441 --> 01:05:25,878
or orange,
you cannot call it beer.
1060
01:05:25,922 --> 01:05:28,402
You just have to call it
a refreshing beverage
1061
01:05:28,446 --> 01:05:32,058
made out of malt with alcohol,
which is beer but--
1062
01:05:32,102 --> 01:05:34,931
Right, at this point it's
just about the labeling.
1063
01:05:34,974 --> 01:05:37,107
This is so nice,
it tastes like candy.
1064
01:05:38,021 --> 01:05:40,893
Yes, it is made with
orange zest and then
1065
01:05:40,937 --> 01:05:43,983
we added chocolate
during the maturation.
1066
01:05:44,027 --> 01:05:45,506
Really, really nice.
1067
01:05:47,334 --> 01:05:49,336
-Thank you so much for today.
-Thank you very much.
1068
01:05:49,380 --> 01:05:53,645
And I hope you have a great
onward journey towards Berlin.
1069
01:05:53,688 --> 01:05:55,473
-To my Berliner Weisse.
-[chuckles]
1070
01:05:55,516 --> 01:05:57,170
-Cheers.
-Cheers.
1071
01:05:57,214 --> 01:05:58,737
Look at this place here.
1072
01:05:58,780 --> 01:06:01,348
Bamberg, there are so
many different breweries
1073
01:06:01,392 --> 01:06:03,394
and they're known for
their smoked beer.
1074
01:06:03,437 --> 01:06:07,572
So, if you serve a smoked
beer in Munich, they will
1075
01:06:07,615 --> 01:06:10,531
not drink it because
it's a regional beer, you know.
1076
01:06:10,575 --> 01:06:13,360
What developed in
a certain area is kind of
1077
01:06:13,404 --> 01:06:16,711
what the brewers and what
the public think of as beer.
1078
01:06:16,755 --> 01:06:20,977
Even though I'm sure,
a rauchbier is technically under
1079
01:06:21,020 --> 01:06:27,026
the Reinheitsgebot,
but maybe not as accepted
in Munich as here.
1080
01:06:27,070 --> 01:06:33,598
Like the Bock beer to
Munich and the smoked beer
to Bamberg and Berliner Weisse.
1081
01:06:33,641 --> 01:06:36,688
-To Berlin.
-There is this guy in
Potsdam his name is
1082
01:06:36,731 --> 01:06:39,865
Jurgen Solkowski
from Meierei brewery.
1083
01:06:39,908 --> 01:06:42,911
I think he makes the best
Berliner Weisse I know so far.
1084
01:06:42,955 --> 01:06:45,740
-Do you know him?
-I've heard of the brewery,
I don't know him.
1085
01:06:45,784 --> 01:06:51,659
A friend brought me a beer from
his brewery and it kind of
set me on
1086
01:06:51,703 --> 01:06:55,663
the idea that I wanted to make
this beer in a traditional way.
1087
01:06:55,707 --> 01:06:58,884
And I'm bound and determined
to figure it out.
1088
01:06:58,927 --> 01:07:03,932
At least if I can drink his beer
fresh at the source,
I'll be happy.
1089
01:07:03,976 --> 01:07:07,762
Okay, let's go to Potsdam
and continue our adventure.
1090
01:07:07,806 --> 01:07:09,329
-What do you think?
-Oh, yes, definitely.
1091
01:07:09,373 --> 01:07:10,591
Great, cheers.
1092
01:07:27,043 --> 01:07:32,700
So I could go to a library,
but to really get into more
1093
01:07:32,744 --> 01:07:35,616
than just the text, I really
wanted to meet somebody
1094
01:07:35,660 --> 01:07:39,185
who would not only
understand what I'm trying to
1095
01:07:39,229 --> 01:07:43,189
do here but also has kind of
a practical sense of it all.
1096
01:07:43,233 --> 01:07:46,932
And as I'm researching,
here's this guy Jon Hansen.
1097
01:07:46,975 --> 01:07:53,025
I mean, what is beer soup and
why don't we still have it?
So, let's look at this recipe.
1098
01:07:53,069 --> 01:07:56,289
He's got the period clothing,
he's got the lifestyle,
and he really
1099
01:07:56,333 --> 01:08:00,859
seems to have
a great understanding of
what it is to be 18th century.
1100
01:08:00,902 --> 01:08:03,035
He's really
doing something unique
1101
01:08:03,079 --> 01:08:05,646
and different and I really
have to kind of meet this guy.
1102
01:08:05,690 --> 01:08:08,519
-Hey, Sean.
-How you doing, Jon?
1103
01:08:08,562 --> 01:08:10,390
-I am doing well.
-Great.
1104
01:08:10,434 --> 01:08:11,826
-Welcome.
-Nice to meet you.
1105
01:08:11,870 --> 01:08:13,611
Yeah. Let's head up
to the kitchen.
1106
01:08:25,623 --> 01:08:28,582
Here we go, let's step
back into the 18th century.
1107
01:08:28,626 --> 01:08:29,670
Here we go.
1108
01:08:32,891 --> 01:08:35,285
So we're doing
that 1796 spruce beer.
1109
01:08:35,328 --> 01:08:37,548
It's a super simple recipe,
especially for brewing,.
1110
01:08:37,591 --> 01:08:41,465
We're gonna start to boil
some hops and these are actually
1111
01:08:41,508 --> 01:08:43,641
supposed to boil
a half hour or 20 minutes.
1112
01:08:43,684 --> 01:08:45,773
-This is high in vitamin C,
correct?
-High in vitamin C
1113
01:08:45,817 --> 01:08:48,167
and that's the reason why
they were using this.
1114
01:08:48,211 --> 01:08:51,301
This is really a medicinal brew
to keep people from
getting scurvy.
1115
01:08:51,344 --> 01:08:56,088
-So how do we cook this up?
-We're gonna fill it up, get it
on and get this boiling up
1116
01:08:56,132 --> 01:09:00,571
and really get a feel for what
the spruce essence is like
ever cooking them.
1117
01:09:01,833 --> 01:09:03,835
It's very surreal to me
to see how we're making
1118
01:09:03,878 --> 01:09:06,229
this beer that was
an everyday beverage.
1119
01:09:07,534 --> 01:09:10,581
Congress sets forth for
the revolutionary war soldiers,
1120
01:09:10,624 --> 01:09:12,800
spruce beer is
one of the major things.
1121
01:09:12,844 --> 01:09:17,457
They're supposed to get
a quart of spruce beer
a day per soldier.
1122
01:09:17,501 --> 01:09:20,199
If they can't get spruce beer,
then they are
1123
01:09:20,243 --> 01:09:23,507
issued molasses
so they can make their own.
1124
01:09:23,550 --> 01:09:26,901
[Sean] This was a beverage that
everybody knew how to make.
1125
01:09:26,945 --> 01:09:29,339
Today, we don't do that.
1126
01:09:29,382 --> 01:09:32,777
We're so removed from it and
it's great to be reminded of
1127
01:09:32,820 --> 01:09:37,738
how much brewing really was
survival in the colonial days.
1128
01:09:37,782 --> 01:09:40,741
Now, they would normally
would have boiled this
for three hours,
1129
01:09:40,785 --> 01:09:45,137
but I think you can get the hint
right away what's going on
with this.
1130
01:09:45,181 --> 01:09:49,402
Oh, wow, that is so different
than what I've expected.
1131
01:09:49,446 --> 01:09:53,450
It almost has like a lemony
like citrus undertones.
1132
01:09:53,493 --> 01:09:56,453
-It's not like pine at all.
-I was so surprised when
I started doing this.
1133
01:09:56,496 --> 01:09:59,760
The last ingredients is
the emptins, the yeast.
1134
01:09:59,804 --> 01:10:03,155
Understanding what this is and
how it was used, not just even
1135
01:10:03,199 --> 01:10:05,723
in brewing but also
it seems like
some other products as well.
1136
01:10:05,766 --> 01:10:07,942
Right, everything like
bread, anything that's
1137
01:10:07,986 --> 01:10:10,771
yeast-risen, that's
what's being used.
1138
01:10:10,815 --> 01:10:13,426
-Hopped bread.
-Yes, hopped bread.
1139
01:10:13,470 --> 01:10:15,298
Now that's an interesting idea.
1140
01:10:15,341 --> 01:10:17,213
When they would bottle it,
would they add some
1141
01:10:17,256 --> 01:10:19,911
more sugar and basically
they're like carbonated?
1142
01:10:19,954 --> 01:10:23,044
Yes, put in it
a teaspoon of molasses.
1143
01:10:23,088 --> 01:10:25,308
-As a priming sugar?
-As a priming sugar and when...
1144
01:10:25,351 --> 01:10:27,048
...those yeast back up, then--
1145
01:10:27,092 --> 01:10:29,486
Then wire those corks on to
the stoneware bottles.
1146
01:10:29,529 --> 01:10:32,271
-Oh, stoneware bottles.
-Even talk about using
stoneware because
1147
01:10:32,315 --> 01:10:34,969
the glass bottles wouldn't be
able to take the pressure.
1148
01:10:35,013 --> 01:10:37,189
[liquid pouring]
1149
01:10:41,933 --> 01:10:43,282
-Cheers.
-Cheers.
1150
01:10:49,506 --> 01:10:52,160
It's got some sprucyness
to it, doesn't it?
1151
01:10:52,204 --> 01:10:54,293
Wow. Not really sweet.
1152
01:10:54,337 --> 01:10:56,991
It's a dry finish
and what I also like
1153
01:10:57,035 --> 01:10:59,820
-about it is it's not
a refined product.
-No.
1154
01:10:59,864 --> 01:11:05,609
It's not like what we know today
as far as a soda
or a light small beer.
1155
01:11:05,652 --> 01:11:07,915
This would be really interesting
in the feast I'm working on.
1156
01:11:07,959 --> 01:11:08,829
Yes.
1157
01:11:16,707 --> 01:11:19,275
[Sean] There's so much more
history that I really
need to learn.
1158
01:11:19,318 --> 01:11:22,800
Where we came from and where
we're going, there's a lot
1159
01:11:22,843 --> 01:11:25,585
of unanswered questions for me
that I need to get into.
1160
01:11:39,338 --> 01:11:41,993
[Joe] So in the study with
Bryan has been-- You know he's
done a very good job
1161
01:11:42,036 --> 01:11:43,516
of kind of bringing
this together and one thing
1162
01:11:43,560 --> 01:11:45,779
I've noticed is
he's very deliberate,
1163
01:11:45,823 --> 01:11:48,739
very thoughtful, and
very well polished.
1164
01:11:48,782 --> 01:11:50,393
Um, this would
be ordinary bitter.
1165
01:11:50,436 --> 01:11:53,352
[Ryan] Okay, so ordinary bitter.
1166
01:11:53,396 --> 01:11:58,618
ABV, we're gonna go 32 to 38.
1167
01:11:58,662 --> 01:12:05,146
The SRM is gonna be 8 to 14
and the IBUs will be 25 to 35.
1168
01:12:05,190 --> 01:12:06,800
Bingo.
1169
01:12:06,844 --> 01:12:08,672
From an ingredient's
perspective, probably
1170
01:12:08,715 --> 01:12:12,719
a pale ale, malt base,
probably some caramel malt,
1171
01:12:12,763 --> 01:12:15,113
maybe some chocolate malt,
maybe a little small
1172
01:12:15,156 --> 01:12:19,813
amounts of dark roasted malt,
mostly for color.
1173
01:12:19,857 --> 01:12:22,076
A good chance you might
have some sugar add junks,
1174
01:12:22,120 --> 01:12:25,515
some wheat starch,
flake maze in there.
1175
01:12:25,558 --> 01:12:27,995
English hops are going
to be most traditional.
1176
01:12:28,039 --> 01:12:33,000
EKG, Vogel, clean to slightly
carried full English ale yeast.
1177
01:12:33,044 --> 01:12:35,002
Commonly served on cask.
1178
01:12:35,046 --> 01:12:37,396
It's mostly
ingredients and process.
1179
01:12:37,440 --> 01:12:40,051
I'd say from a flavor profile,
it's gonna pour
1180
01:12:40,094 --> 01:12:44,925
kind of a nice orange-ish amber
to like copper color.
1181
01:12:46,231 --> 01:12:50,061
Generally, pretty clear.
If it's served on casks,
this would bright.
1182
01:12:50,104 --> 01:12:54,631
It should be polished.
It should have a nice kind of
tan to off white foam.
1183
01:12:54,674 --> 01:12:59,636
Medium-light CO2.
Same thing, lower CO2
if it's served on cask.
1184
01:12:59,679 --> 01:13:03,727
Bitterness is, say moderate
to likely pronounced.
1185
01:13:03,770 --> 01:13:06,860
Finishes pretty clean.
Maybe a little bit of
lingering bitterness,
1186
01:13:06,904 --> 01:13:10,386
a very slight astringency from
some dark roasted malts.
1187
01:13:12,213 --> 01:13:14,433
Bonus points. Great job.
1188
01:13:14,477 --> 01:13:19,177
-It just hit me right now.
Like the-- the anxiety.
-The anxiety.
1189
01:13:19,220 --> 01:13:21,309
-It's happening?
-It just hit me right now.
1190
01:13:21,353 --> 01:13:24,356
Did it? Talking about it.
Talking about it in
less than 24 hours.
1191
01:13:24,400 --> 01:13:28,055
They got a strong beer here.
It might have something
to do with this.
1192
01:13:28,099 --> 01:13:30,362
-Yes, you got a strong beer.
-You want to polish them off?
1193
01:13:30,406 --> 01:13:33,757
Give it a go.
I'm glad to get out of
there today because there's
1194
01:13:33,800 --> 01:13:36,499
only a few hours left
until the exam's coming up,
1195
01:13:36,542 --> 01:13:38,152
so it's kind of
getting to a different
1196
01:13:38,196 --> 01:13:40,764
environment and where you
can really concentrate.
1197
01:13:40,807 --> 01:13:43,680
When you're in the room with
some other guys that really are
good,
1198
01:13:43,723 --> 01:13:49,294
you know, the tendency can be
to lose your focus
or train of thought
1199
01:13:49,337 --> 01:13:52,166
and it's about-- and this is
all about mindfulness.
1200
01:13:53,124 --> 01:13:55,866
I'm just-- I'm just mad at
myself in general because I knew
1201
01:13:55,909 --> 01:14:01,654
that I should have spent more
time by myself getting in
1202
01:14:01,698 --> 01:14:04,962
the flow and instead, I did
group study and I've never been
1203
01:14:05,005 --> 01:14:08,574
good at that, so it's a-- But
now, it's no time to get mad.
1204
01:14:08,618 --> 01:14:10,881
Just try to rest
and do what we do.
1205
01:14:14,450 --> 01:14:16,364
[music]
1206
01:15:13,639 --> 01:15:15,380
[Sean] I've always
loved history.
1207
01:15:15,423 --> 01:15:17,861
I want to get deeper
into where we came from.
1208
01:15:17,904 --> 01:15:22,082
What was it like when we first
walked onto this continent
1209
01:15:22,126 --> 01:15:25,564
and really, what were we cooking
at that particular time
and period?
1210
01:15:42,407 --> 01:15:43,756
[knocks on the door]
1211
01:15:43,800 --> 01:15:47,543
-Hello?
-Hello. Good morning.
1212
01:15:47,586 --> 01:15:50,720
-Welcome in.
-Hello. My name is Sean.
How are you?
1213
01:15:50,763 --> 01:15:52,896
-Is this your custom?
-Yes, it is.
1214
01:15:52,939 --> 01:15:55,681
I will make curtsy to you.
Pleasure to meet you.
1215
01:15:55,725 --> 01:15:58,292
-My name is
mistress Barbra Standish.
-Hello, Barbra.
1216
01:15:58,336 --> 01:16:01,208
Good day. I'm Elizabeth Warren.
How are you today?
1217
01:16:01,252 --> 01:16:03,602
Nice to meet you. I'm Sean.
This kitchen is beautiful.
1218
01:16:03,646 --> 01:16:06,605
-[polite laughter]
-Thank you.
That's very kind of you.
1219
01:16:06,649 --> 01:16:09,434
-Is there any way I might
be able to help you?
-Yes, please.
1220
01:16:09,477 --> 01:16:11,392
-Absolutely.
-What can I do?
1221
01:16:11,436 --> 01:16:13,177
We need to get those
muscles into this pot,
1222
01:16:13,220 --> 01:16:17,616
-but we need to make sure
that they close.
-Definitely.
1223
01:16:17,660 --> 01:16:24,928
Now, ordinarily, I would
cook these in water,
1224
01:16:24,971 --> 01:16:26,625
but we have some beer.
1225
01:16:26,669 --> 01:16:30,063
This malt, I ran
water through twice.
1226
01:16:30,107 --> 01:16:33,284
And so it is what we call an
ordinary beer or small beer.
1227
01:16:33,327 --> 01:16:37,288
A small beer.
Well, it is a little
strange meeting somebody who
1228
01:16:37,331 --> 01:16:39,638
I know is not necessarily
from a time period.
1229
01:16:39,682 --> 01:16:41,292
Shall we use this
in our truncheon?
1230
01:16:41,335 --> 01:16:44,077
[Sean] I do respect
what they do and what they
1231
01:16:44,121 --> 01:16:46,950
bring to the table
from the tradition standpoint,
1232
01:16:46,993 --> 01:16:48,691
from a language standpoint,
1233
01:16:48,734 --> 01:16:51,345
and also from
a lifestyle standpoint.
1234
01:16:51,389 --> 01:16:53,434
The last thing it needs
is some salt.
1235
01:16:53,478 --> 01:16:55,654
-OK.
-Well, wait.
1236
01:16:55,698 --> 01:16:57,830
-Oh.
-That is bad manners.
1237
01:16:57,874 --> 01:16:59,963
Bad manners?
Yes. So help me understand.
1238
01:17:00,006 --> 01:17:05,142
I'll help you. So, this here is
called a salt cellar and it is
1239
01:17:05,185 --> 01:17:07,405
for everyone to use
when we're at the table.
1240
01:17:07,448 --> 01:17:10,930
So bad manners to put
your fingers in it
or your meat in it.
1241
01:17:10,974 --> 01:17:15,065
So I will take my knife here
and put a little in for you.
1242
01:17:15,935 --> 01:17:19,330
Without these interpreters,
we would lose these
1243
01:17:19,373 --> 01:17:23,160
nuances of everyday life
back in the day.
1244
01:17:23,203 --> 01:17:27,033
Thank you so much for your
generosity, your techniques,
1245
01:17:27,077 --> 01:17:29,601
your wisdom, as well as
the use of your kitchen.
1246
01:17:29,645 --> 01:17:31,037
Thank you for your assistance.
1247
01:17:31,081 --> 01:17:33,300
-Oh, indeed.
-Cheers.
1248
01:17:33,344 --> 01:17:35,694
Pleasure to meet you, master.
1249
01:17:35,738 --> 01:17:39,742
[Sean] Walking around
this town is inspiring
1250
01:17:39,785 --> 01:17:41,308
to me
in a lot of different ways.
1251
01:17:41,352 --> 01:17:45,051
I've seen characters
tending their gardens.
1252
01:17:45,095 --> 01:17:48,446
I'm seeing other people with
whittling and making a spoon.
1253
01:17:48,489 --> 01:17:52,406
I'm seeing this other person
tending the fire.
1254
01:17:52,450 --> 01:17:55,627
You know, this is where I think
I could really get to understand
1255
01:17:55,671 --> 01:17:58,456
how they were cooking and
living in this time period.
1256
01:17:58,499 --> 01:18:01,241
So they are
the leaves of the hops.
1257
01:18:01,285 --> 01:18:03,417
Probably be very helpful for you
if you wanted a little of it.
1258
01:18:03,461 --> 01:18:05,593
-Yes, I'd love to try.
-Yeah.
1259
01:18:05,637 --> 01:18:07,030
I can take that
from you if like.
1260
01:18:07,073 --> 01:18:07,944
Thank you.
1261
01:18:07,987 --> 01:18:09,162
Aye.
1262
01:18:10,947 --> 01:18:12,078
Very hot.
1263
01:18:17,475 --> 01:18:18,868
Wow.
1264
01:18:18,911 --> 01:18:19,825
I feel better already.
1265
01:18:19,869 --> 01:18:21,479
Ah, very good.
1266
01:18:21,522 --> 01:18:23,133
I'm glad to hear it.
1267
01:18:23,176 --> 01:18:25,352
[Sean] This is
what I'm looking for.
1268
01:18:25,396 --> 01:18:27,659
This is really where I
feel like I'm getting to
1269
01:18:27,703 --> 01:18:30,662
the nuts and bolts of where
we came from as a society.
1270
01:18:30,706 --> 01:18:32,185
[music]
1271
01:18:53,946 --> 01:18:56,383
It's my real study buddy,
right here.
1272
01:19:00,257 --> 01:19:01,301
Game time.
1273
01:19:06,263 --> 01:19:08,091
[Joe] I don't think
any last second cramming
1274
01:19:08,134 --> 01:19:09,745
is gonna
do any difference, but--
1275
01:19:16,839 --> 01:19:18,014
Alright.
1276
01:19:18,057 --> 01:19:19,450
[humming]
1277
01:19:28,851 --> 01:19:31,288
[singing]
1278
01:19:58,663 --> 01:20:01,274
[Joe] I didn't
bring my keys, crap.
1279
01:20:01,318 --> 01:20:03,450
[Ryan] You need me to grab them?
It's right here.
1280
01:20:03,494 --> 01:20:04,582
[singing]
1281
01:20:31,609 --> 01:20:33,698
[Joe] Thanks for taking me in.
I appreciate it.
1282
01:20:33,741 --> 01:20:35,265
I know you're not much
of a morning person.
1283
01:20:35,308 --> 01:20:37,789
That's true. That's alright.
1284
01:20:37,833 --> 01:20:39,878
This is not an everyday
experience, right?
1285
01:20:39,922 --> 01:20:41,749
I was thinking about
riding the bike,
1286
01:20:41,793 --> 01:20:43,490
and that would have
been invigorating.
1287
01:20:43,534 --> 01:20:45,971
Maybe I'll do that tomorrow
and I'll see how it goes.
1288
01:20:46,015 --> 01:20:47,799
[Ryan] The best for last.
1289
01:20:47,843 --> 01:20:50,846
[rustling]
1290
01:21:10,561 --> 01:21:11,823
I'll get you.
1291
01:21:12,693 --> 01:21:15,087
I had a note from Randy Moser.
1292
01:21:15,131 --> 01:21:17,698
I think he's gonna be there
today as one of the proctors,
but he was talking about
1293
01:21:17,742 --> 01:21:21,877
just how important it is
to be mindful
during the exam, so...
1294
01:21:23,226 --> 01:21:25,489
I think that
some sort of meditation
1295
01:21:25,532 --> 01:21:27,795
is gonna have to
be in my training routine
that you just have to really
1296
01:21:27,839 --> 01:21:30,276
let go and let
that brain talk to you.
1297
01:21:30,320 --> 01:21:34,193
Then it'll come in and
tell you what's going on.
1298
01:21:34,237 --> 01:21:35,978
[Joe] A little bit of nerves.
1299
01:21:36,021 --> 01:21:38,023
A little bit of
excitement, I guess,
1300
01:21:38,067 --> 01:21:39,982
just to kind of get in there
and see where I'm at.
1301
01:21:40,025 --> 01:21:42,288
I'm pretty well
prepared, to be honest.
1302
01:21:42,332 --> 01:21:45,161
Uh, you know, I think it's just
one of those things where
1303
01:21:45,204 --> 01:21:47,337
they can literally
throw anything at you.
1304
01:21:47,380 --> 01:21:50,166
So, you never know until
you get in there
1305
01:21:50,209 --> 01:21:51,994
and see what's in front of you.
1306
01:21:52,037 --> 01:21:56,433
I put a ton of time in,
so I feel prepared.
1307
01:21:56,476 --> 01:21:58,565
[Ray] This is
a very difficult test.
1308
01:21:59,740 --> 01:22:01,655
I would guess
the hardest tests that
1309
01:22:01,699 --> 01:22:04,658
any of you have
taken in your lives.
1310
01:22:04,702 --> 01:22:06,704
Nobody's a London cab driver,
are you?
1311
01:22:06,747 --> 01:22:08,662
[students laugh]
1312
01:22:09,533 --> 01:22:11,796
Apparently that's the
hardest test in the world.
1313
01:22:11,839 --> 01:22:16,235
Average retakes is 10 on the
London cab exam before you pass.
1314
01:22:16,279 --> 01:22:18,629
So unless you're a London
cab driver, or somebody
1315
01:22:18,672 --> 01:22:20,152
in your family is or
one of your friends
1316
01:22:20,196 --> 01:22:22,502
or one of your co-workers is,
this is probably
1317
01:22:22,546 --> 01:22:25,592
the hardest tests that
they have ever done.
1318
01:22:25,636 --> 01:22:29,118
[Max] I would compare taking the
test to pitching in baseball.
1319
01:22:29,161 --> 01:22:30,902
Now you have to throw
a complete game.
1320
01:22:30,946 --> 01:22:33,078
You might be able to
give up two triples,
1321
01:22:33,122 --> 01:22:35,124
maybe one home run,
but that's it.
1322
01:22:35,167 --> 01:22:38,040
The rest has to be
lights out and that's one
1323
01:22:38,083 --> 01:22:39,650
of the difficulties of
the exam is you give up
1324
01:22:39,693 --> 01:22:41,565
too much in one area
and you're digging
1325
01:22:41,608 --> 01:22:43,654
yourself out of the hole
the rest of the way.
1326
01:22:43,697 --> 01:22:46,700
[Ryan] So as the door closes,
the clock starts ticking.
1327
01:22:46,744 --> 01:22:49,747
You're pretty much at the
beginning of a two-day gauntlet.
1328
01:22:49,790 --> 01:22:53,055
[rhythmic music]
1329
01:23:00,845 --> 01:23:04,849
[Tonya] As we kind of come
to a close on the Bavaria part
1330
01:23:04,892 --> 01:23:07,678
of the trip,
we're headed to Berlin.
1331
01:23:07,721 --> 01:23:12,117
I can finally start to get
a sense of, I'm gonna get to
1332
01:23:12,161 --> 01:23:16,121
the Berliner Weisse
and hopefully get to
visit the Meierei Brewery.
1333
01:23:18,515 --> 01:23:23,259
I was lucky enough to meet
Jurgen, the owner
of the Meierei Brewery.
1334
01:23:23,302 --> 01:23:26,479
I didn't know if he was going
to be super staunch and not
1335
01:23:26,523 --> 01:23:30,962
really want to meet an American
brewer, but he was great.
1336
01:23:31,006 --> 01:23:36,054
He had so much pride
and so much enthusiasm
and he was just the best.
1337
01:23:36,098 --> 01:23:39,362
Normally, these days
you see closed fermenters.
1338
01:23:39,405 --> 01:23:41,973
What does he feel like
the open fermentation
1339
01:23:42,017 --> 01:23:44,454
brings to these styles of beers?
1340
01:23:44,497 --> 01:23:47,065
[speaking German]
1341
01:23:47,109 --> 01:23:50,199
He really loves brewing beer
in the traditional style.
1342
01:23:50,242 --> 01:23:55,595
So open fermenters, they were
working since more than 500
years, why not, you know?
1343
01:23:55,639 --> 01:23:58,163
[Sean] Working with different
brewers is really exciting.
1344
01:23:58,207 --> 01:23:59,904
It's like working
with different chefs.
1345
01:23:59,947 --> 01:24:01,297
-Hey!
-Sean, how are you?
1346
01:24:01,340 --> 01:24:02,733
-Nice to meet you.
-Nice to meet you.
1347
01:24:02,776 --> 01:24:04,300
-Ryan.
-Ryan, right on.
1348
01:24:04,343 --> 01:24:06,084
-Nice to meet you.
-Let's go talk some beer.
1349
01:24:06,128 --> 01:24:08,739
Definitely.
Each person has
their own techniques,
1350
01:24:08,782 --> 01:24:11,959
their own flavor profiles.
Maybe a little bit of
that cranberry honey maybe
1351
01:24:12,003 --> 01:24:16,834
-or something along those lines.
-The sweetness and the tartness
may actually help balance
1352
01:24:16,877 --> 01:24:20,229
-each other a little bit.
-In creating this
historical recipe
1353
01:24:20,272 --> 01:24:22,057
with Mayflower Brewing Company,
1354
01:24:22,100 --> 01:24:24,494
they understand
the regionality that would
1355
01:24:24,537 --> 01:24:26,713
encapsulate
the flavors even further.
1356
01:24:26,757 --> 01:24:31,109
[Sean] Cooking with fire,
most likely, these beers
had some fire involved.
1357
01:24:31,153 --> 01:24:34,808
There's one malt from lighting
the oak smoked wheat malt.
1358
01:24:34,852 --> 01:24:37,724
A ton of oak around here,
so that was what was burning.
1359
01:24:37,768 --> 01:24:38,943
So, we can drink now?
1360
01:24:40,771 --> 01:24:42,033
Here it goes.
1361
01:24:42,077 --> 01:24:43,426
[chuckles] Nice.
1362
01:24:47,169 --> 01:24:48,822
-Cheers.
-Cheers.
1363
01:24:51,477 --> 01:24:53,784
I get a slight bit
of nuttiness almost
1364
01:24:53,827 --> 01:24:56,700
like a amaretto
and it's not as sour.
1365
01:24:56,743 --> 01:24:58,832
It's interesting how it
fills out the flavor.
1366
01:24:58,876 --> 01:25:03,141
This is I think closer to
the one that I do in that
1367
01:25:03,185 --> 01:25:06,884
it's simple and this one
has a depth of character.
1368
01:25:06,927 --> 01:25:08,625
-[ Is more complex.
-Yes.
1369
01:25:08,668 --> 01:25:11,584
So this is what I'm
looking for is that depth.
1370
01:25:11,628 --> 01:25:13,325
[Sean] We got some fun
flavors today, huh?
1371
01:25:13,369 --> 01:25:15,327
Absolutely some spelt,
some chocolate ryes,
1372
01:25:15,371 --> 01:25:17,112
some interesting
things going on.
1373
01:25:17,155 --> 01:25:19,418
Trying to go with that
English brown, southern brown,
1374
01:25:19,462 --> 01:25:23,248
1620's, and feel like
I'm home grilling. [chuckles]
1375
01:25:23,292 --> 01:25:24,771
-Absolutely.
-Steaming off.
1376
01:25:24,815 --> 01:25:27,078
Back in the day they
weren't measuring.
1377
01:25:27,122 --> 01:25:28,949
-No.
-They had no temperature.
1378
01:25:28,993 --> 01:25:30,560
They didn't even know
what temperature was.
1379
01:25:30,603 --> 01:25:31,996
It was hot
or it was cold, you know?
1380
01:25:32,039 --> 01:25:33,737
No, I don't know
about you, but I always
1381
01:25:33,780 --> 01:25:35,260
like to kind of
taste it at this point.
1382
01:25:35,304 --> 01:25:37,393
-Let's see what we got.
-The chef had been, you know.
1383
01:25:37,436 --> 01:25:39,177
These Fuggles man,
I got to tell you,
1384
01:25:39,221 --> 01:25:41,136
that is just
an old school magic.
1385
01:25:41,179 --> 01:25:44,617
I know they do smell great.
No one uses them either.
1386
01:25:44,661 --> 01:25:46,053
-Everybody was--
-Everyone brew it.
1387
01:25:46,097 --> 01:25:47,968
You think that
everyone was doing it.
1388
01:25:48,012 --> 01:25:50,275
Everybody is doing it. It was
just part of the daily ritual.
1389
01:25:50,319 --> 01:25:53,931
[Jay] Alright, gentlemen,
just for the gravity 115,
so not so bad.
1390
01:25:53,974 --> 01:25:56,847
-Awesome.
What a great brew day guys.
-It was fun.
1391
01:25:56,890 --> 01:25:59,893
-We appreciate having you.
-Thank you so much guys.
See you in a few weeks..
1392
01:25:59,937 --> 01:26:02,940
-Yes, we're looking
forward to trying it.
-Have a good one. Cheers.
1393
01:26:02,983 --> 01:26:06,987
[Tonya] This is the version that
we currently brew at 10 barrel.
1394
01:26:07,031 --> 01:26:11,688
It is kettle soured and we
ferment it with Kolsch yeast.
1395
01:26:11,731 --> 01:26:16,475
[speaking German]
1396
01:26:17,389 --> 01:26:20,653
It's more than sour, but
he's saying it's fantastic.
1397
01:26:20,697 --> 01:26:26,746
I think that I was closer
than I initially expected.
1398
01:26:27,704 --> 01:26:31,490
This was the third sour
that I created
1399
01:26:31,534 --> 01:26:34,232
with a little bit of cucumber.
1400
01:26:34,276 --> 01:26:36,278
Very nice smell.
1401
01:26:37,192 --> 01:26:38,236
Do you like it?
1402
01:26:38,280 --> 01:26:39,324
I like it.
1403
01:26:40,282 --> 01:26:42,545
If I only could smell it
all the time.
1404
01:26:44,024 --> 01:26:45,678
-[laughter]
-I'll send you more.
1405
01:26:46,897 --> 01:26:49,856
-Thanks for
coming back down, Sean.
-Thanks, Jay.
1406
01:26:49,900 --> 01:26:51,989
We're pretty excited
to try this beer.
1407
01:26:52,032 --> 01:26:54,470
You're excited? I'm excited.
I based the whole
entire dinner around it.
1408
01:26:54,513 --> 01:26:58,648
-So which one we got here?
-[Jay] This is the first batch
we did, the main beer.
1409
01:26:58,691 --> 01:27:00,258
Give it a try here.
1410
01:27:00,302 --> 01:27:03,870
[music]
1411
01:27:13,619 --> 01:27:18,450
May this be bitter and long
lasting just like your
experience with this test.
1412
01:27:18,494 --> 01:27:20,887
[laughter]
1413
01:27:20,931 --> 01:27:22,759
[all] Cheers.
1414
01:27:25,022 --> 01:27:29,156
[James] With an exam as intense
as this, you can prepare for as
1415
01:27:29,200 --> 01:27:31,115
much as you want but you can
never be fully prepared for it.
1416
01:27:31,158 --> 01:27:32,725
I don't know, I think
I felt a little better
1417
01:27:32,769 --> 01:27:35,859
coming out of day one
than I did today, uhm...
1418
01:27:35,902 --> 01:27:38,992
I think just some of
the mistakes I made
were more noticeable.
1419
01:27:39,036 --> 01:27:41,821
-It was a roller coaster.
-It was definitely harder
1420
01:27:41,865 --> 01:27:43,606
than when I took it
the previous time.
1421
01:27:43,649 --> 01:27:46,173
-[Joe] I think you got it, man.
-I don't know, we'll see.
1422
01:27:46,217 --> 01:27:48,219
I think you got it.
No, I think yo got it.
1423
01:27:50,395 --> 01:27:54,617
Last year, I knew going out
that I definitely didn't
pass last year.
1424
01:27:54,660 --> 01:27:57,576
This year I'm--
I still don't think I passed,
1425
01:27:57,620 --> 01:28:00,231
but I definitely
don't know for sure.
1426
01:28:01,101 --> 01:28:03,147
I can leave it at that.
I was just talking to my wife.
1427
01:28:03,190 --> 01:28:05,323
I got my little one on
the phone and talk to them.
1428
01:28:05,367 --> 01:28:07,673
I'm anxious to get back and
seeing them, so she knows
1429
01:28:07,717 --> 01:28:10,023
I'm gonna decompress a little
bit, have a few beers tonight,
1430
01:28:10,067 --> 01:28:12,635
get a good night's rest,
get on a plane and head back
home tomorrow.
1431
01:28:12,678 --> 01:28:16,334
I can't wait to see my family.
It's usually, probably, at least
a month and a half to two months
1432
01:28:16,378 --> 01:28:19,468
for the results.
I'm not gonna worry about it.
1433
01:28:19,511 --> 01:28:21,774
You know, it's one of
those things when I get
1434
01:28:21,818 --> 01:28:25,822
the phone call to talk
and see how I did.
We'll have that conversation.
1435
01:28:25,865 --> 01:28:27,867
Right now, I'm just
looking forward to getting home,
1436
01:28:27,911 --> 01:28:30,348
seeing Kate, the kids, friends.
1437
01:28:30,392 --> 01:28:32,394
Probably have a few beers
that I don't have to really
1438
01:28:32,437 --> 01:28:36,833
think too much about, just
enjoy and see where we go.
1439
01:28:36,876 --> 01:28:38,313
[music]
1440
01:28:48,540 --> 01:28:51,238
[Joe] After I got out of
the Master Cicerone exam,
1441
01:28:51,282 --> 01:28:55,591
uhm, I got out of the test
on Friday evening,
1442
01:28:55,634 --> 01:28:59,290
I got on a plane Saturday
morning, and I got in
1443
01:28:59,334 --> 01:29:01,553
Saturday afternoon or
late Saturday night.
1444
01:29:01,597 --> 01:29:04,164
I went right over there
and saw my sister.
1445
01:29:04,208 --> 01:29:06,166
She had really
gotten a lot worse.
1446
01:29:09,605 --> 01:29:13,304
Then over the course of the
next couple of days, I spent
1447
01:29:13,348 --> 01:29:18,396
as much time as I could with
her and with her family.
1448
01:29:18,440 --> 01:29:25,447
And then Wednesday,
surrounded by her loved ones,
she passed away.
1449
01:29:30,452 --> 01:29:33,759
I was lucky enough to be there
and I was by her side
1450
01:29:33,803 --> 01:29:37,023
pretty much the whole time
up until the end.
1451
01:29:37,067 --> 01:29:38,677
I don't even know
if all my partners
1452
01:29:38,721 --> 01:29:42,202
understand this,
but I wouldn't be here
1453
01:29:42,246 --> 01:29:44,770
if it wasn't for
my sister's journey
1454
01:29:44,814 --> 01:29:48,034
and her fight of
that horrific cancer.
1455
01:29:49,296 --> 01:29:53,910
I wanted to come to Charlotte
and to be close to her, and do
1456
01:29:53,953 --> 01:29:59,350
something that would allow me to
participate in her family life
1457
01:29:59,394 --> 01:30:03,267
and have a more nurturing
environment for my family,
1458
01:30:03,310 --> 01:30:08,577
and get my kids together with
my niece and nephew,
have the cousins play.
1459
01:30:08,620 --> 01:30:14,974
And looking back on it now,
having had those years to birth
1460
01:30:15,018 --> 01:30:17,237
Sugar Creek, and then be close
to my sister,
1461
01:30:17,281 --> 01:30:20,763
and be there for moral support,
there's no doubt that
1462
01:30:20,806 --> 01:30:23,722
without my sister, Michelle,
1463
01:30:23,766 --> 01:30:27,552
none of this would be possible,
or would have been possible.
1464
01:30:27,596 --> 01:30:29,772
[soft music]
1465
01:30:55,580 --> 01:30:58,278
[Sean] My goal with this whole
feast is bringing everybody
1466
01:30:58,322 --> 01:31:01,151
together that I've learned
from through this journey.
1467
01:31:02,021 --> 01:31:05,503
It's my gift to them for
all they've given to me.
1468
01:31:05,547 --> 01:31:08,375
Well, we'll see what
he's got prepared for us.
1469
01:31:08,419 --> 01:31:10,334
Yes, I know.
I'm excited about this.
1470
01:31:13,032 --> 01:31:16,209
-It smells like beer. [laughs]
-Yes.
1471
01:31:18,647 --> 01:31:19,909
Oh, so nice.
1472
01:31:50,592 --> 01:31:55,727
I'm so excited to see all
these people from my journey
1473
01:31:55,771 --> 01:31:58,643
at the table all together
for this one feast.
1474
01:31:59,644 --> 01:32:02,473
[background chatter]
1475
01:32:08,087 --> 01:32:13,092
[calm music]
1476
01:32:30,936 --> 01:32:35,071
For every beer dinner I do,
I walk into a new kitchen.
1477
01:32:35,114 --> 01:32:38,988
Since I don't have
a restaurant or I don't have
a catering facility
1478
01:32:39,031 --> 01:32:43,558
that puts out
the same food every single
time, I have to adapt
1479
01:32:43,601 --> 01:32:45,690
and work with
the conditions that I'm in.
1480
01:32:46,735 --> 01:32:49,041
Okay.
1481
01:32:49,085 --> 01:32:53,611
This particular kitchen
is really a home. It's one room.
1482
01:32:53,655 --> 01:32:56,483
There was no living room
and dining room, and bedroom.
1483
01:32:56,527 --> 01:32:58,921
It was one single room.
1484
01:32:58,964 --> 01:33:03,273
To use this as
a place to cook for
1485
01:33:03,316 --> 01:33:06,058
especially this dinner,
it's a challenge.
1486
01:33:06,102 --> 01:33:09,279
I don't have any of the normal
modern day conveniences.
1487
01:33:09,322 --> 01:33:11,455
Even countertops and space.
1488
01:33:11,498 --> 01:33:14,589
It definitely makes me
stop and realize how much
1489
01:33:14,632 --> 01:33:17,069
I take for granted
the stuff I use today.
1490
01:33:19,681 --> 01:33:23,249
All the pre-planning, you can
plan, you can never quite
measure up
1491
01:33:23,293 --> 01:33:29,386
to 85 degree temperature,
and something around there
for humidity. [chuckles]
1492
01:33:29,429 --> 01:33:31,649
[Tracy] Do you know if Sean
ever cooked in a kitchen
like this before?
1493
01:33:31,693 --> 01:33:33,869
Yes, he came to my kitchen,
as a matter of fact
down in Virginia.
1494
01:33:33,912 --> 01:33:36,045
-Really?
-And got to cook there, so...
1495
01:33:36,088 --> 01:33:37,699
-It's pretty dangerous.
-Yes, indeed.
1496
01:33:37,742 --> 01:33:39,657
Especially for you ladies,
with the long gowns,
1497
01:33:39,701 --> 01:33:41,441
going over these piles of coals,
1498
01:33:41,485 --> 01:33:44,793
you can catch your gown
on fire if you're not careful.
1499
01:33:44,836 --> 01:33:45,968
It can be dangerous.
1500
01:33:46,011 --> 01:33:47,273
And it's bloody hot.
1501
01:33:59,677 --> 01:34:01,679
[Sean] I worked in so many
different kitchens.
1502
01:34:01,723 --> 01:34:04,987
And this is a completely
different experience
1503
01:34:05,030 --> 01:34:07,598
than I'm used to on any level.
1504
01:34:07,642 --> 01:34:08,860
It is so hot.
1505
01:34:10,383 --> 01:34:12,995
The humidity, the temperature.
1506
01:34:13,038 --> 01:34:17,260
I'm stoking the fire, I need it
to be even hotter in here
because I need more flame.
1507
01:34:17,303 --> 01:34:19,566
Mm-hm... [chuckles]
1508
01:34:25,834 --> 01:34:27,836
Some are cooked
and some are burnt.
1509
01:34:27,879 --> 01:34:30,882
As I'm cooking these genix
I'm having to adapt.
1510
01:34:30,926 --> 01:34:34,843
My goal was to have them all be
individual, silver dollar size
1511
01:34:34,886 --> 01:34:38,237
little pancake or whole cakes
which is really what a genix is.
1512
01:34:42,198 --> 01:34:45,723
These cast iron skillets,
they're all different sizes
and they're all
1513
01:34:45,767 --> 01:34:48,595
different thicknesses. So now
I'm having to rotate the pan,
1514
01:34:48,639 --> 01:34:51,642
and even having to
finick with each of
1515
01:34:51,686 --> 01:34:56,647
these little details of
this one recipe, and it's
slowing me down.
1516
01:34:56,691 --> 01:35:00,782
The "what happens in the
test kitchen" versus reality.
1517
01:35:00,825 --> 01:35:04,002
What I thought would be
easy to pull off is now
1518
01:35:04,046 --> 01:35:06,831
actually proving to be
a lot more difficult.
1519
01:35:06,875 --> 01:35:09,791
This is not working, okay.
1520
01:35:09,834 --> 01:35:11,140
Knowing that I was
hoping to be serving
1521
01:35:11,183 --> 01:35:13,142
the third course
and I'm just serving
1522
01:35:13,185 --> 01:35:15,666
the first course,
I'm having to rethink
1523
01:35:15,710 --> 01:35:18,277
the execution elements
of this dinner.
1524
01:35:19,757 --> 01:35:22,368
[romantic music]
1525
01:35:22,412 --> 01:35:24,719
[Tonya] Italy isn't typically
known for beer,
1526
01:35:24,762 --> 01:35:29,114
but I have heard that there
is a great beer scene.
1527
01:35:29,158 --> 01:35:31,464
For me, it's really
interesting to see
1528
01:35:31,508 --> 01:35:38,384
how the wine industry
and the beer industry are
maybe affected by each other
1529
01:35:38,428 --> 01:35:40,691
and see how
that translates in beer.
1530
01:35:52,747 --> 01:35:58,840
I tend to obsess about something
and had an idea for
like two years.
1531
01:35:58,883 --> 01:35:59,928
I do that all the time.
1532
01:36:01,930 --> 01:36:05,455
For a long time,
I've wanted to kind of take
Berliner Weisse to the next step
1533
01:36:05,498 --> 01:36:10,068
and push
that champagne quality by
1534
01:36:10,112 --> 01:36:12,810
carbonating it in
the champagne method.
1535
01:36:12,854 --> 01:36:18,729
I've looked on YouTube,
I've done research on
how to carbonate this way
1536
01:36:18,773 --> 01:36:24,691
and haven't been able to
completely bite off
the whole thing.
1537
01:36:24,735 --> 01:36:27,825
I wanted to
see it in action first.
1538
01:36:27,869 --> 01:36:29,871
-Leo!
-Tonya, how are you?
1539
01:36:29,914 --> 01:36:31,394
It's so good to see you again.
1540
01:36:31,437 --> 01:36:32,743
Welcome to Borgorose.
1541
01:36:32,787 --> 01:36:33,962
Welcome to Birra del Borgo.
1542
01:36:34,005 --> 01:36:35,833
You want to see our beer room?
1543
01:36:35,877 --> 01:36:38,357
We're going around understanding
a little bit what we do.
1544
01:36:38,401 --> 01:36:40,620
-Absolutely,
I brought my notebook.
-Yeah, sure, let's go.
1545
01:36:42,492 --> 01:36:44,668
[Leo] Nowadays, in Italy,
it's becoming really popular
1546
01:36:44,711 --> 01:36:47,497
the use of the clay amphors
for making wine.
1547
01:36:47,540 --> 01:36:51,501
So we started looking
to use them for getting much
more complexity to the beer,
1548
01:36:51,544 --> 01:36:53,895
starting from the fermentation,
not just on the aging.
1549
01:36:53,938 --> 01:36:57,463
By combining the wine world
and the beer world,
1550
01:36:57,507 --> 01:37:02,773
Leonardo is really taking
the culture that they have
1551
01:37:02,817 --> 01:37:08,170
and then combining it
into a brand new product
that's pretty revolutionary.
1552
01:37:08,213 --> 01:37:11,129
[Leo] For the first time I made
enough ?? my mind was booming
1553
01:37:11,173 --> 01:37:14,089
because it was like
something totally different.
1554
01:37:14,132 --> 01:37:17,440
It was deep, complex, long
and there was this kind of
1555
01:37:17,483 --> 01:37:19,834
minerality, this kind of thing
that wasn't around.
1556
01:37:19,877 --> 01:37:21,836
This is great
because you're introducing
1557
01:37:21,879 --> 01:37:24,360
the terroir of the land
into the beer.
1558
01:37:24,403 --> 01:37:26,753
Yes, that's right.
That was the original idea.
1559
01:37:26,797 --> 01:37:28,581
One of the reasons
why I came here was to
1560
01:37:28,625 --> 01:37:31,236
learn the champenoise
method of carbonation.
1561
01:37:31,280 --> 01:37:35,110
Can we start at
the beginning of the process
and you walk me through it?
1562
01:37:35,153 --> 01:37:40,898
Basically, the champenoise
method is based on three
different small step, which is,
1563
01:37:40,942 --> 01:37:43,683
the first step is obviously
the bottle conditioning.
1564
01:37:43,727 --> 01:37:48,950
Second step is remuage
and the third step, which
is the degorgement process.
1565
01:37:48,993 --> 01:37:52,083
When you bottle your beer,
we do in general like
1566
01:37:52,127 --> 01:37:56,261
not less than 14, 15 months
contact with the yeast.
1567
01:37:56,305 --> 01:37:58,960
Then, what we do, we
put into the pupitre.
1568
01:37:59,003 --> 01:38:01,876
which obviously, you keep
the bottle in this way.
1569
01:38:01,919 --> 01:38:04,835
This turning, we divide
the section in eight.
1570
01:38:04,879 --> 01:38:07,359
So basically, like
one fourth is this way.
1571
01:38:07,403 --> 01:38:10,623
So basically, I think it's
this way and I turn this way.
1572
01:38:10,667 --> 01:38:12,321
This is the rotation that I do.
1573
01:38:12,364 --> 01:38:14,671
-Just a tiny turn.
-A tiny turn.
1574
01:38:14,714 --> 01:38:16,629
When you bottle conditioning,
you have a lot of yeast,
1575
01:38:16,673 --> 01:38:19,589
and the yeast helping is
going down to the cork.
1576
01:38:19,632 --> 01:38:21,765
So this is the main process.
1577
01:38:21,808 --> 01:38:24,899
So you don't want it clinging
to the side of the bottle,
1578
01:38:24,942 --> 01:38:28,337
-you want it to
settle down into the neck.
-Right.
1579
01:38:28,380 --> 01:38:34,343
It sounds really easy
like, "Oh, I'm carbonating
a beer." But it's not.
1580
01:38:34,386 --> 01:38:36,432
Its more technical.
1581
01:38:36,475 --> 01:38:39,000
This is the first step,
the most complicated one,
1582
01:38:39,043 --> 01:38:42,177
which is the degorgement. It
means that we need to disgorge.
1583
01:38:42,220 --> 01:38:45,006
Open and the yeast
should be pop out.
1584
01:38:45,049 --> 01:38:49,358
Basically, you need to
turn it very slowly
1585
01:38:50,750 --> 01:38:55,233
-and trying to do this way.
-Oh, wow.
1586
01:38:55,277 --> 01:38:58,889
And then its-- Now, you see
that all the yeast pop up,
1587
01:38:58,933 --> 01:39:00,978
all the things came out
and basically, now,
1588
01:39:01,022 --> 01:39:04,242
you can have the liqueur
d'expédition which is the liquid
1589
01:39:04,286 --> 01:39:06,679
that is needed for
refilling what you lose.
1590
01:39:06,723 --> 01:39:09,291
So you have to have
a really large cork
1591
01:39:09,334 --> 01:39:13,338
-to be able to handle
this type of pressure.
-Yes. Okay.
1592
01:39:14,557 --> 01:39:17,647
We have the cork inside.
And now, we put the cage.
1593
01:39:24,219 --> 01:39:27,483
-And the beer is ready.
-Fantastic. Success!
1594
01:39:28,397 --> 01:39:33,184
[Tonya] I think it's really
merging to different industries.
1595
01:39:33,228 --> 01:39:37,667
The end result will
be something that you
1596
01:39:37,710 --> 01:39:40,626
can't achieve
any other way but time.
1597
01:39:40,670 --> 01:39:43,934
At the end, the magic of using
the champenoise method is--
1598
01:39:44,804 --> 01:39:49,244
is just to get
a really, really unique
and characteristic bubble.
1599
01:39:49,287 --> 01:39:51,376
At the end, I feel
one of the things that
1600
01:39:51,420 --> 01:39:53,683
always add a drink when
you drink champagne
1601
01:39:53,726 --> 01:39:56,033
or spumante which is
a nice sourness, nice acidity,
1602
01:39:56,077 --> 01:39:58,209
very refreshing,
so not aggressive.
1603
01:39:58,253 --> 01:40:00,168
At the same time,
a very interesting bubble.
1604
01:40:00,211 --> 01:40:03,693
A thin bubble, very delicate.
You see the foam
is disappearing in a second
1605
01:40:03,736 --> 01:40:08,219
because it's much more like
the wine side, which is
leading the-- the liquid
1606
01:40:08,263 --> 01:40:10,439
at the end and it's interesting.
1607
01:40:10,482 --> 01:40:12,702
-[glasses clinking]
-Cheers. Thanks for coming.
-Cheers.
1608
01:40:12,745 --> 01:40:15,835
It's not something you can do
on the fly, it's something that
1609
01:40:15,879 --> 01:40:19,622
takes a while and there's also
gonna be a lot of thought put
1610
01:40:19,665 --> 01:40:23,669
into the beer that ends up going
into these bottles because it's
1611
01:40:23,713 --> 01:40:28,196
gonna be a year before it comes
out, and it has to be good.
1612
01:40:28,239 --> 01:40:30,198
Everything has to be on point.
1613
01:40:35,638 --> 01:40:38,119
-[Ryan Gwozdz] So we did
a brown ale.
-Was it a hard one to do?
1614
01:40:38,162 --> 01:40:40,121
No, it was
pretty straightforward.
1615
01:40:40,164 --> 01:40:42,079
The difference was we used
a lot of ingredients
1616
01:40:42,123 --> 01:40:43,472
we normally don't use.
1617
01:40:43,515 --> 01:40:45,169
Never brewed with spelt before.
1618
01:40:45,213 --> 01:40:46,388
Is it gonna be good?
1619
01:40:46,431 --> 01:40:48,259
-We'll see.
-[laughter]
1620
01:40:48,303 --> 01:40:49,478
Here we are.
1621
01:40:50,740 --> 01:40:51,871
Thank you.
1622
01:40:51,915 --> 01:40:52,959
Thank you.
1623
01:40:54,483 --> 01:40:58,313
Well, welcome. I'm excited to
not only do this feast,
1624
01:40:58,356 --> 01:41:00,445
but also bring
all of you together today.
1625
01:41:00,489 --> 01:41:04,580
I would encourage you all
to grab your jug
and we should have a toast.
1626
01:41:05,755 --> 01:41:07,887
-So cheers.
-[Elizabeth] Cheers!
1627
01:41:07,931 --> 01:41:09,237
This is our first course.
1628
01:41:09,280 --> 01:41:10,542
Cheers.
1629
01:41:14,590 --> 01:41:17,027
Elizabeth Warren,
would you mind doing grace?
1630
01:41:17,071 --> 01:41:19,812
Oh, I am honored
that you should ask me.
1631
01:41:19,856 --> 01:41:21,640
So assume
your posture of prayer.
1632
01:41:23,164 --> 01:41:25,644
Great God, Jehovah,
we thank you for
1633
01:41:25,688 --> 01:41:28,125
the bounty that thou has
put on the table before us,
1634
01:41:28,169 --> 01:41:32,347
and for the bounty
of kindness that
1635
01:41:32,390 --> 01:41:34,566
you have put
on the table around us.
1636
01:41:34,610 --> 01:41:37,961
For this and all things
you give us, we thank you. Amen.
1637
01:41:38,004 --> 01:41:41,269
[music]
1638
01:41:41,312 --> 01:41:44,968
My goal for this dinner is
to start mid-afternoon,
1639
01:41:45,011 --> 01:41:49,320
but now with these different
variables and especially
this heat, it's pushing me back.
1640
01:41:52,628 --> 01:41:55,152
I think these are gonna
take, what, about 45 minutes,
you think to cook?
1641
01:41:55,196 --> 01:41:57,763
I've never done that in
the fire, so I'm not sure.
1642
01:41:58,721 --> 01:42:01,898
-I am the same with her.
I've never done it before.
-We'll just rotate them, okay?
1643
01:42:01,941 --> 01:42:05,336
-Yes, and things
take longer with fire.
-That's what I mean.
1644
01:42:05,380 --> 01:42:07,643
Yes, that's what I want to--
Just pop them on.
1645
01:42:07,686 --> 01:42:12,038
[Sean] The humidity
and just the constant heat
1646
01:42:12,082 --> 01:42:16,173
-and this outfit definitely
changes everything.
-[background chatter]
1647
01:42:16,217 --> 01:42:19,133
[Sean] Right now I have to
really start thinking
about the fire.
1648
01:42:19,176 --> 01:42:24,225
I have this leg of venison
that's simmering in this
beer that I created.
1649
01:42:24,268 --> 01:42:27,228
[Elisabeth] I almost want to
pull it away from the stones
a little bit, you know.
1650
01:42:28,533 --> 01:42:31,362
I don't know if that's
gonna-- [laughs]
1651
01:42:31,406 --> 01:42:34,887
It's so big, it's just as
dangerous to move it right now.
1652
01:42:34,931 --> 01:42:37,716
[Sean] I need the coals to start
browning off the duck breast
1653
01:42:37,760 --> 01:42:39,849
and while this is going,
I probably should
1654
01:42:39,892 --> 01:42:42,808
throw in an extra pot
just to get the beer ready
1655
01:42:42,852 --> 01:42:45,028
for the muscles
that I want to throw that on.
1656
01:42:45,071 --> 01:42:48,510
No, no, yeah, just--
I mean, I know you guys--
1657
01:42:48,553 --> 01:42:50,686
-I just don't want the house
to burn down. That's all.
-No, no, no.
1658
01:42:50,729 --> 01:42:53,210
-I know you're looking at it
differently than I am.
-It's alright.
1659
01:42:53,254 --> 01:42:55,212
Between the three of us, I have
eyes that work without glasses.
1660
01:42:55,256 --> 01:42:57,867
No, I can see.
It's just everything's blurry.
1661
01:42:57,910 --> 01:42:59,608
Right now I'm a little stressed.
1662
01:42:59,651 --> 01:43:01,305
I'm having to
rethink things because
1663
01:43:01,349 --> 01:43:03,699
the heat and the humidity
is just too much.
1664
01:43:03,742 --> 01:43:06,136
Oh, oh, that's boiling.
It's gonna boil over.
1665
01:43:08,399 --> 01:43:11,794
Alright, so... You're gonna
hold here. I'll hold here.
1666
01:43:11,837 --> 01:43:13,883
-We'll bring it right down here?
-Yes, ready?
1667
01:43:13,926 --> 01:43:15,189
One, two, three.
1668
01:43:18,279 --> 01:43:21,717
-Handle away from the fire.
Alright.
-Okay.
1669
01:43:21,760 --> 01:43:26,287
-Good. Oh, that smells
wondrous good.
-You're a godsend.
1670
01:43:26,330 --> 01:43:29,768
Troubles are instead of
adjusting your flame,
you adjust the height.
1671
01:43:29,812 --> 01:43:33,642
Right now I'm not okay.
This is a lot more
difficult than I expected.
1672
01:43:33,685 --> 01:43:37,123
[guitar music]
1673
01:43:37,167 --> 01:43:39,125
[Joe] Should we get some
Sugar Creek glasses
1674
01:43:39,169 --> 01:43:40,779
for water and ale
that we're gonna drink?
1675
01:43:40,823 --> 01:43:42,912
Hell, yes. We're drinking it
one way or another.
1676
01:43:42,955 --> 01:43:45,306
Yes. Fuck, yes,
we're drinking it.
1677
01:43:45,349 --> 01:43:49,788
Do you want to drink them out
of Belgian glasses or ours?
1678
01:43:49,832 --> 01:43:51,486
-I think ours.
-Alright.
1679
01:43:51,529 --> 01:43:52,922
It's a good idea, man.
1680
01:43:53,792 --> 01:43:57,013
Ray Daniels, the founder
of the Cicerone Program
1681
01:43:57,056 --> 01:43:59,581
has scheduled a call
with me at 9:00 a.m.
1682
01:43:59,624 --> 01:44:02,410
What he's gonna do is
go over the top line results
1683
01:44:02,453 --> 01:44:05,630
of the exam with me,
"Hey, how did I do overall?"
1684
01:44:05,674 --> 01:44:08,894
Have you thought about, you
know, if it does happen, how you
1685
01:44:08,938 --> 01:44:11,332
would like to be announced
when you walk on stages?
1686
01:44:12,507 --> 01:44:13,899
[laughs]
1687
01:44:13,943 --> 01:44:15,597
Master Cicerone Vogelbacher.
1688
01:44:15,640 --> 01:44:18,426
It sounds like jedi-ish
to be honest with you.
1689
01:44:18,469 --> 01:44:22,299
If I did pass, then I would
change my LinkedIn profile
1690
01:44:22,343 --> 01:44:25,346
immediately and put Joe
Vogelbacher, Master Cicerone.
1691
01:44:25,389 --> 01:44:27,826
[laughs] You like that?
1692
01:44:27,870 --> 01:44:31,874
-[laughs] I don't even have a
LinkedIn profile, I don't think.
-No.
1693
01:44:31,917 --> 01:44:34,485
It's impossible to
be a true maverick
1694
01:44:34,529 --> 01:44:36,095
unless you're a little bit off.
1695
01:44:36,139 --> 01:44:38,010
See, then we can charge $70 for
1696
01:44:38,054 --> 01:44:40,274
a cheese and beer pairing
at Sugar Creek.
1697
01:44:40,317 --> 01:44:42,232
-[phone ringing]
-That's Ray.
1698
01:44:46,018 --> 01:44:47,063
Good morning, sir.
1699
01:44:48,412 --> 01:44:49,065
[Ray] Good morning, Joe.
How are you?
1700
01:44:49,108 --> 01:44:50,675
Good. Right on time.
1701
01:44:50,719 --> 01:44:53,548
Good. Glad to
be able to connect,
1702
01:44:53,591 --> 01:44:56,290
talk about your
Master Cicerone exam scores.
1703
01:44:56,333 --> 01:44:58,379
How did you feel about the exam? How did you feel like it went?
1704
01:44:58,422 --> 01:45:00,903
You know, I live and
breathe beer,
1705
01:45:00,946 --> 01:45:02,557
so I lean on that a little bit,
1706
01:45:02,600 --> 01:45:03,862
but I would've liked
1707
01:45:03,906 --> 01:45:04,776
to have a little bit more
1708
01:45:04,820 --> 01:45:06,212
formal study time.
1709
01:45:06,256 --> 01:45:09,172
Right. Uhm, uh...
1710
01:45:09,215 --> 01:45:13,002
Yes, so overall score was 75.
1711
01:45:13,045 --> 01:45:16,875
-Okay.
-So not in
the passing range, uh...
1712
01:45:16,919 --> 01:45:21,227
But certainly a very
respectable showing.
1713
01:45:21,271 --> 01:45:23,099
You know, the kind of score we
look at and say,
1714
01:45:23,142 --> 01:45:27,103
"Okay, that person's got
a shot at making this happen."
1715
01:45:27,146 --> 01:45:31,542
Yeah, uh, 81 was
your overall tasting score.
1716
01:45:31,586 --> 01:45:36,199
-Okay.
-Uh, and that is up there
with the highest performers
1717
01:45:36,242 --> 01:45:39,942
-uh, on the tasting front.
-That's great to know.
1718
01:45:39,985 --> 01:45:43,119
Is it possible to pass with
an 81 in the tasting and get
1719
01:45:43,162 --> 01:45:46,470
higher scores elsewhere and
have it averaged out to an 85?
1720
01:45:46,514 --> 01:45:48,559
Yeah, yeah,
no, definitely, definitely..
1721
01:45:48,603 --> 01:45:50,953
Okay, that's good to know
because I mean, it's something
1722
01:45:50,996 --> 01:45:54,217
that you just have to
stay on top of, I think.
I'm sure you know that but--
1723
01:45:54,260 --> 01:45:57,873
You're absolutely right. You cannot be complacent about that.
1724
01:45:57,916 --> 01:46:02,399
You know if you come back to
take the exam again,
You know, you can't think,
1725
01:46:02,443 --> 01:46:05,968
"Oh, I got the tasting wired."
You're going to have to
go through that,
1726
01:46:06,011 --> 01:46:08,971
you know, same training,
conditioning. It's like
running a marathon.
1727
01:46:09,014 --> 01:46:12,496
You can't say, "Alright,
I ran a marathon one time,
so I can wait two years
1728
01:46:12,540 --> 01:46:14,237
and go run another one
without any training."
1729
01:46:14,280 --> 01:46:16,892
You're gonna have to
do that process again.
1730
01:46:16,935 --> 01:46:19,329
What a great analogy.
Yes, absolutely.
1731
01:46:19,373 --> 01:46:24,073
The written section
actually was your
lowest score of the three,
1732
01:46:24,116 --> 01:46:29,644
uhm, with a 71, and your
oral was in the middle at 78.
1733
01:46:32,211 --> 01:46:34,910
Uh, uh... So those were
the three key parts.
1734
01:46:34,953 --> 01:46:36,694
Okay, yeah overall
I think it was awesome.
1735
01:46:36,738 --> 01:46:38,174
I mean, I felt challenged
1736
01:46:38,217 --> 01:46:39,958
and invigorated by
the whole process.
1737
01:46:40,002 --> 01:46:42,787
So I'm fortunate
to be able to talk to you.
1738
01:46:42,831 --> 01:46:46,095
I was really honored that you
call every candidate personally,
1739
01:46:46,138 --> 01:46:49,533
and I'm looking forward to
getting your highest
score ever, next year.
1740
01:46:49,577 --> 01:46:53,015
-That's my commitment.
-[laughs] Well,
that would be great.
1741
01:46:53,058 --> 01:46:57,715
We'd certainly be excited to
see that, and we'd love
to see you back.
1742
01:46:57,759 --> 01:47:00,152
[guitar music]
1743
01:47:04,374 --> 01:47:06,985
[Joe] I'm just gonna get
right back to work, again.
That's what I do.
1744
01:47:07,029 --> 01:47:09,988
You know, you wake up the next
day, you put your pants back on,
1745
01:47:10,032 --> 01:47:13,601
the same way you always do,
and you hit the books harder.
1746
01:47:13,644 --> 01:47:16,821
Alright, sir,
you have a great day.
-Bye, Joe. Take care.
1747
01:47:16,865 --> 01:47:19,041
-Yeah, bye-bye.
-Bye.
1748
01:47:19,084 --> 01:47:23,611
I am going to hit it so hard
that next year, if I take it
1749
01:47:23,654 --> 01:47:26,744
again, I might be one of the
highest scores they ever have.
1750
01:47:26,788 --> 01:47:29,138
Well, you know, we were
gonna crack this thing
1751
01:47:29,181 --> 01:47:33,011
-when you pass, we might
as well just crack it now.
-Hell, yes.
1752
01:47:33,055 --> 01:47:38,234
[Eric] Because in the end, man,
it's all about drinking beer
and smiling and stuff like that.
1753
01:47:38,277 --> 01:47:40,976
You know?
1754
01:47:53,118 --> 01:47:55,425
[phone rings]
1755
01:47:55,469 --> 01:47:56,731
I got Chicago right here.
1756
01:47:59,995 --> 01:48:01,344
Hello, this is Ryan.
1757
01:48:01,387 --> 01:48:02,824
Hey, Ryan. It's Ray.
1758
01:48:02,867 --> 01:48:05,609
[music]
1759
01:48:08,351 --> 01:48:10,353
[Sean] My plan really was
to have this dinner
1760
01:48:10,396 --> 01:48:12,486
wrapped up
before the sun goes down.
1761
01:48:12,529 --> 01:48:14,531
But the sun is
still ticking away,
1762
01:48:14,575 --> 01:48:16,881
and I need to get
all this stuff done.
1763
01:48:16,925 --> 01:48:18,709
How am I gonna finish
this dinner in the dark?
1764
01:48:21,016 --> 01:48:25,237
Well, these are nice and tender.
Soaking up all the flavor of
the venison, all that stock.
1765
01:48:26,848 --> 01:48:31,374
Yes, that's all ready.
Butternut squash is
all roasted by the fire
1766
01:48:31,417 --> 01:48:32,897
and the smoke and
all that flavor.
1767
01:48:34,072 --> 01:48:35,900
Let's get some serving potters.
1768
01:48:41,471 --> 01:48:45,301
[Sean] Every beer dinner
that I do, I learn something.
1769
01:48:45,344 --> 01:48:48,870
This particular dinner,
I learned to get back to basics.
1770
01:48:48,913 --> 01:48:54,005
This kitchen takes
every sense that we have
1771
01:48:54,049 --> 01:48:57,922
to keep in line with
the fire, what's cooking.
1772
01:48:57,966 --> 01:49:00,882
This is a lot harder than I
think a lot of people realize.
1773
01:49:04,146 --> 01:49:07,366
[Sean] Here is the feast that
has been inspired by all of you,
1774
01:49:07,410 --> 01:49:11,109
that you shared the history
and the romance, as well
1775
01:49:11,153 --> 01:49:14,069
as the knowledge of where we
came from and this, I really
1776
01:49:14,112 --> 01:49:17,812
feel like is what we
would've had back in the day.
1777
01:49:17,855 --> 01:49:20,728
This journey has thought me
a lot of different things.
1778
01:49:20,771 --> 01:49:24,470
Where we came from, how hard
it must've really been.
1779
01:49:24,514 --> 01:49:28,387
Bringing these people together
that might not normally
interact with each other,
1780
01:49:29,345 --> 01:49:31,434
and sharing all this knowledge
1781
01:49:31,477 --> 01:49:33,305
that we've gotten to
to this point.
1782
01:49:33,349 --> 01:49:35,177
Well, I couldn't have done this
without all of your help,
1783
01:49:35,220 --> 01:49:37,135
your experience, your knowledge,
1784
01:49:37,179 --> 01:49:38,920
and I just really want to
say thank you.
1785
01:49:38,963 --> 01:49:41,313
-So, cheers.
-[all] Cheers. Thank you.
1786
01:49:41,357 --> 01:49:42,967
I hope you enjoy.
1787
01:49:49,495 --> 01:49:51,541
[Ryan] Hey, good morning, Ray.
How are you?
1788
01:49:51,585 --> 01:49:53,587
Hey, Ryan. Great.
How about yourself?
1789
01:49:53,630 --> 01:49:56,372
You know, I tell people because
everybody ask what happens
1790
01:49:56,415 --> 01:49:58,026
if you pass or you don't?
1791
01:49:58,069 --> 01:50:01,812
You know, to me, this is
by no means a finale.
1792
01:50:01,856 --> 01:50:04,162
Uh, you know, I think we all
have the same goal
1793
01:50:04,206 --> 01:50:07,383
of just bringing people together
over some good beer,
so that's where I'm at.
1794
01:50:07,426 --> 01:50:11,909
-Sure, alright.
Well, let's go to your scores.
-Okay, great.
1795
01:50:11,953 --> 01:50:16,261
-Uh, overall score on
the written section was 83.
-Okay.
1796
01:50:16,305 --> 01:50:22,398
Uh, so yeah, there might have
been a couple of unknown
unknowns in there.
1797
01:50:22,441 --> 01:50:28,143
-Yeah. -Uh, but the orals, your overall score on the orals was 91.
1798
01:50:28,186 --> 01:50:30,493
-Okay. Great.
-So, uh...
1799
01:50:30,536 --> 01:50:34,323
It doesn't get any better than that, at least not on this exam.
1800
01:50:35,716 --> 01:50:38,501
Uh, top of the class
in that category.
1801
01:50:38,544 --> 01:50:44,028
Uh, tasting, overall
tasting score was 88.
1802
01:50:44,072 --> 01:50:49,512
Uh, and that is the high mark
of the class for sure
1803
01:50:49,555 --> 01:50:52,428
uh, on this tasting exam.
So great job there.
1804
01:50:53,821 --> 01:50:55,823
In fact, I don't know
if anybody's ever got
1805
01:50:55,866 --> 01:50:58,173
that high a score on
the master tasting exam.
1806
01:50:58,216 --> 01:50:59,914
Oh, really? Wow.
1807
01:50:59,957 --> 01:51:02,046
We'll have go back and see.
1808
01:51:02,090 --> 01:51:04,179
I'll take that with me
regardless of where we end up.
1809
01:51:04,222 --> 01:51:08,618
So, 83, 91, 88 on
the individual sections.
1810
01:51:09,532 --> 01:51:14,276
And... that means
the overall final score was
1811
01:51:14,319 --> 01:51:18,106
an 86, and that means
you did in fact pass.
1812
01:51:18,149 --> 01:51:21,065
So congratulations,
you're a Master Cicerone.
1813
01:51:21,109 --> 01:51:22,980
Wow. Thank you, Ray.
1814
01:51:23,024 --> 01:51:24,765
That's awesome news.
1815
01:51:24,808 --> 01:51:27,245
I knew it was going
to be close, honestly.
1816
01:51:27,289 --> 01:51:30,422
Uh, 85 is a pretty tough score.
1817
01:51:30,466 --> 01:51:32,468
Congratulations and good work.
1818
01:51:33,687 --> 01:51:37,255
And welcome to
the Master Cicerone group.
1819
01:51:37,299 --> 01:51:41,129
And we'll look forward to work
with you in the future.
1820
01:51:41,172 --> 01:51:45,046
Awesome. Thanks, Ray.
Have a great day, great weekend
and have a good holiday.
1821
01:51:45,089 --> 01:51:47,657
-Alright. Will do, Ryan.
Take care, bye.
-Bye.
1822
01:51:47,701 --> 01:51:50,704
[Ryan] What did I learn
in the process of
taking the Master Cicerone exam?
1823
01:51:50,747 --> 01:51:52,967
-[Kate] What did you get?
-86!
1824
01:51:53,010 --> 01:51:57,014
I would say that I learned
I actually know
very little about beer.
1825
01:51:57,928 --> 01:52:00,888
-I was sitting on the stairs.
-Hi, honey.
1826
01:52:00,931 --> 01:52:03,194
You don't know what a Master
Cicerone is, so don't worry.
1827
01:52:03,238 --> 01:52:08,025
It's incredible just how
vast of a world, uhm, beer is.
1828
01:52:08,069 --> 01:52:11,246
And although I've learned a lot,
I've pretty much barely
1829
01:52:11,289 --> 01:52:14,162
scratched the surface and
I mean that 100% truthfully.
1830
01:52:16,904 --> 01:52:18,340
-Alright.
-Thank you.
1831
01:52:18,383 --> 01:52:19,994
-That's awesome.
-Yeah. It's over.
1832
01:52:20,037 --> 01:52:22,779
-It's got to feel good.
-Onto what's next.
1833
01:52:22,823 --> 01:52:26,217
[Ryan] To me, beer is something
that brings people together
in a lot of different ways.
1834
01:52:26,261 --> 01:52:29,177
It kind of depends on the
person's relationship to beer.
1835
01:52:29,220 --> 01:52:32,571
Some people, it's just
the flavor itself.
1836
01:52:32,615 --> 01:52:36,010
Some people, it's the person
across from the table or next
1837
01:52:36,053 --> 01:52:38,969
to them at the bar that they're
enjoying those beers with.
1838
01:52:39,013 --> 01:52:42,930
But no doubt, usually, if you're
sitting over a pint of beer,
1839
01:52:42,973 --> 01:52:44,888
you're hopefully
in a pretty good spot.
1840
01:52:46,150 --> 01:52:50,938
[all singing]
1841
01:52:53,679 --> 01:52:57,771
[all singing]
1842
01:53:03,428 --> 01:53:07,606
[all singing]
1843
01:53:20,619 --> 01:53:24,232
[all singing]
1844
01:53:42,119 --> 01:53:44,992
[cheering]
1845
01:56:09,092 --> 01:56:11,573
♪
152400
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