1 00:00:02,000 --> 00:00:07,000 Downloaded from YTS.MX 2 00:00:08,000 --> 00:00:13,000 Official YIFY movies site: YTS.MX 3 00:00:26,113 --> 00:00:33,163 [music] 4 00:00:44,740 --> 00:00:46,611 [Charles] First things first, you got to make sure that people 5 00:00:46,655 --> 00:00:49,092 can admire your selection, that you've got the right 6 00:00:49,136 --> 00:00:53,749 beer in the correct glass and you turn the labels 7 00:00:53,792 --> 00:00:56,708 so everybody can see what you're up to, take the top off. 8 00:00:58,101 --> 00:01:01,235 And then, pour with vigor. 9 00:01:06,762 --> 00:01:10,113 [Charles] You're actually going to release the carbondioxide 10 00:01:10,157 --> 00:01:12,942 and to produce a fine head of foam. 11 00:01:15,336 --> 00:01:18,034 If this was a second rate drink, I don't know, 12 00:01:18,078 --> 00:01:20,558 champagne, something like that, those bubbles will 13 00:01:20,602 --> 00:01:23,953 just collapse, but they don't, they survive because 14 00:01:23,996 --> 00:01:27,913 you got protein and you got the bitterness. 15 00:01:29,306 --> 00:01:31,526 Before your very eyes, those things are sticking 16 00:01:31,569 --> 00:01:35,312 together and holding the bubbles together. 17 00:01:35,356 --> 00:01:37,445 And you get this beautiful stable foam. 18 00:01:38,533 --> 00:01:40,752 You got to see it because it really 19 00:01:40,796 --> 00:01:43,407 influences your perception of the product. 20 00:01:46,715 --> 00:01:51,285 Here you can smell the beer, you can dangle your nostrils 21 00:01:51,328 --> 00:01:53,983 in there to get a full appreciation of the aroma. 22 00:01:56,333 --> 00:01:59,728 Of course, the color and whatever degree of clarity you want. 23 00:02:01,860 --> 00:02:07,475 I spent 40 years more working on how to put a head on beer. 24 00:02:07,518 --> 00:02:12,393 So why deny yourself the sight of sheer beauty? 25 00:02:14,482 --> 00:02:20,009 It's just a thing of beauty this. Can I take a sip? 26 00:02:20,052 --> 00:02:21,315 [music] 27 00:02:27,234 --> 00:02:29,323 Beer is the magic elixir. 28 00:02:29,366 --> 00:02:31,673 I think that it's really a gift from God. 29 00:02:31,716 --> 00:02:36,808 There's a story with every beer, the flavors, the history, the romance. 30 00:02:36,852 --> 00:02:39,637 [Sean] This beverage encapsulates our society. 31 00:02:39,681 --> 00:02:42,292 The longer you stay involved with beer, 32 00:02:42,336 --> 00:02:44,599 the more you realize there is to learn. 33 00:02:44,642 --> 00:02:48,298 Design and art, technology, culture, business. 34 00:02:48,342 --> 00:02:51,910 Brewing is a technical art. It's temporary. 35 00:02:51,954 --> 00:02:53,956 It's not art that would live in a gallery. 36 00:02:53,999 --> 00:02:56,959 That's probably half the joy that gets infused to these beers 37 00:02:57,002 --> 00:02:59,353 is the fact that they love making it and we love drinking. 38 00:02:59,396 --> 00:03:01,572 How many people have had a bad day and needed a beer? 39 00:03:01,616 --> 00:03:04,880 How many people have celebrated a good day with a beer? 40 00:03:04,923 --> 00:03:07,883 Beer really represents kind of the world as a whole. 41 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? 42 00:03:12,104 --> 00:03:14,106 It's almost like that missing piece, like when you got 43 00:03:14,150 --> 00:03:16,979 your beer next to you, like everything else is complete. 44 00:03:17,022 --> 00:03:20,025 It's a fun easy drinking thing that you can really share with friends. 45 00:03:20,069 --> 00:03:23,246 A lot of people don't have a lot of things in common right now. 46 00:03:23,290 --> 00:03:25,770 The coolest thing is that we do have beer in common. 47 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. 48 00:03:29,992 --> 00:03:31,080 [music] 49 00:03:59,064 --> 00:04:03,939 [background chatter] 50 00:04:15,777 --> 00:04:18,388 What led me to want to create the Cicerone Program 51 00:04:18,432 --> 00:04:21,304 was pretty simple, because of bad beer. 52 00:04:22,305 --> 00:04:25,134 -Don't open the envelope, but don't lose it. -Thank you. 53 00:04:25,177 --> 00:04:27,832 I realized there was a lot of bad beer being served. 54 00:04:27,876 --> 00:04:31,009 Bars and restaurants didn't know how to take care of the beer 55 00:04:31,053 --> 00:04:34,535 and certainly, the servers didn't know anything about the beer. 56 00:04:36,798 --> 00:04:38,930 The word Cicerone has been around in 57 00:04:38,974 --> 00:04:41,106 the English language for about 400 years. 58 00:04:41,150 --> 00:04:44,240 It means a knowledgeable and learned guide. 59 00:04:44,284 --> 00:04:46,938 Can I take your name? Brent? Fine, let's keep in touch. 60 00:04:46,982 --> 00:04:49,463 [Ryan] There's four levels of the Cicerone Program. 61 00:04:49,506 --> 00:04:52,204 There's certified beer server, certified Cicerone, 62 00:04:52,248 --> 00:04:55,033 advanced Cicerone and then master Cicerone. 63 00:04:55,077 --> 00:04:57,209 I've been able to get the first three out of the way 64 00:04:57,253 --> 00:04:59,908 and I'm hoping to become master Cicerone next. 65 00:04:59,951 --> 00:05:04,173 Cicerone certification program is the beer world's 66 00:05:04,216 --> 00:05:09,047 equivalent of the sommelier program in the wine world. 67 00:05:09,091 --> 00:05:16,316 We test and certify beer experts at a variety of levels from servers, 68 00:05:16,359 --> 00:05:19,362 bartenders, waitstaff all the way up to 69 00:05:19,406 --> 00:05:21,886 master brewers and brewery presidents. 70 00:05:21,930 --> 00:05:24,672 The Cicerone program to me was the most competitive 71 00:05:24,715 --> 00:05:27,892 and prestigious of all the certifications out. 72 00:05:27,936 --> 00:05:30,895 I knew from day one when I saw it in research 73 00:05:30,939 --> 00:05:33,420 their framework that I wanted to reach the top of it. 74 00:05:33,463 --> 00:05:38,903 If pass, you will join a small cadre of Master Cicerones. 75 00:05:38,947 --> 00:05:42,472 There are 13 in the world which I would bet all of you know that already. 76 00:05:42,516 --> 00:05:46,389 The Master Cicerone house rate is less than 1 in 10, the exam 77 00:05:46,433 --> 00:05:51,481 itself is two full days, 12 oral exams, eight hours of written exams. 78 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. 79 00:05:57,139 --> 00:05:59,881 Why become a Master Cicerone? Probably a few reasons. 80 00:05:59,924 --> 00:06:03,319 You know one just when it comes to the beer the more I learn about it 81 00:06:03,363 --> 00:06:05,582 the more I really grow to love it more and more. 82 00:06:05,626 --> 00:06:08,368 There's definitely the challenge aspect of it 83 00:06:08,411 --> 00:06:11,414 knowing that only 13 other people have been able to do it, 84 00:06:11,458 --> 00:06:14,112 so you know what? I think I'm gonna give it a go. 85 00:06:14,156 --> 00:06:17,333 And then the third piece is kind of the unknown. 86 00:06:17,377 --> 00:06:20,423 You know, what happens if you do become a Master Cicerone. 87 00:06:20,467 --> 00:06:24,253 I kind of like that sense of what's on the other side 88 00:06:24,296 --> 00:06:26,864 that I'm not aware of. So hopefully I would 89 00:06:26,908 --> 00:06:28,953 be able to find out what that looks like. 90 00:06:32,217 --> 00:06:37,222 Beer brings joy... through... I don't know, magic. 91 00:06:37,266 --> 00:06:42,314 I'm not sure. Uh... Can we get back to this? 92 00:07:07,296 --> 00:07:10,647 [Joe] My favorite thing about beer is that it brings people together. 93 00:07:14,564 --> 00:07:18,046 You can take people from all over the world, all walks of life 94 00:07:18,089 --> 00:07:21,528 put them in a room and people open up when they have beer. 95 00:07:21,571 --> 00:07:24,618 It's also so versatile there's over a hundred styles right now 96 00:07:24,661 --> 00:07:27,490 and they're still documenting all the different kinds. 97 00:07:27,534 --> 00:07:29,013 You can go to a place where they're 98 00:07:29,057 --> 00:07:31,320 inventing new things and trying new steps 99 00:07:31,363 --> 00:07:33,409 and when you try that beer you're getting 100 00:07:33,453 --> 00:07:35,063 a taste and flavor of that brewery. 101 00:07:35,106 --> 00:07:37,108 -[woman indistinct] -That's how you do it. 102 00:07:37,152 --> 00:07:39,937 And when you bring it together with friends and beer 103 00:07:39,981 --> 00:07:43,071 and people, it's just really a spectacular amazing thing. 104 00:07:43,114 --> 00:07:46,335 It's a unique individual expression of the brewer. 105 00:07:46,378 --> 00:07:49,512 [music] 106 00:08:00,088 --> 00:08:03,918 I'm Joe Vogelbacher, I'm the CEO of Sugar Creek Brewing Company. 107 00:08:03,961 --> 00:08:08,052 I'm an advanced Cicerone, a dad of three and I make beer for a living. 108 00:08:08,096 --> 00:08:09,140 20 pounds. 109 00:08:10,881 --> 00:08:13,797 I'm a licensed marine engineer. I worked for five years 110 00:08:13,841 --> 00:08:16,539 for Newport as a nuclear test engineer. 111 00:08:16,583 --> 00:08:21,501 I'm a veteran of the war in Afghanistan, activated neighbor reservist 112 00:08:21,544 --> 00:08:23,720 and commander of the US Navy Reserves. 113 00:08:23,764 --> 00:08:25,243 [man] We are doing a video. 114 00:08:28,072 --> 00:08:32,555 That liquor is of. That 146, I turned it on just to make sure you know. 115 00:08:32,599 --> 00:08:38,082 I was one of 45 people to achieve level three or advanced Cicerone 116 00:08:38,126 --> 00:08:40,563 and I feel really blessed and fortunate to have 117 00:08:40,607 --> 00:08:42,478 the opportunity to take the Master Cicerone. 118 00:08:42,522 --> 00:08:47,135 [Eric] Joe's current day to day is just filled with 119 00:08:47,178 --> 00:08:50,138 his third child, he just went to Afghanistan. 120 00:08:50,181 --> 00:08:51,966 I understand more than most people 121 00:08:52,009 --> 00:08:55,143 that Joe's actually a commander in the Navy as well. 122 00:08:55,186 --> 00:08:58,755 He was or is one or two in charge of an entire 123 00:08:58,799 --> 00:09:00,975 Reserve Base that people don't talk about. 124 00:09:01,018 --> 00:09:04,848 And then on top of that studying for the Master Cicerone and helping me 125 00:09:04,892 --> 00:09:08,069 run the business is enough to honestly 126 00:09:08,112 --> 00:09:11,681 sink most battleships, but not Joe's. 127 00:09:11,725 --> 00:09:15,206 [guitar music] 128 00:09:24,868 --> 00:09:26,609 It's a really big IPA. 129 00:09:28,002 --> 00:09:32,659 Guys, so let's get a couple of those to mess with them. 130 00:09:35,444 --> 00:09:38,403 Two IPAs, a white ale. 131 00:09:41,972 --> 00:09:43,147 That. 132 00:09:44,627 --> 00:09:49,980 I don't think I've ever had this one, Tropical IPA. 133 00:09:50,024 --> 00:09:51,286 Let's see one other one. 134 00:09:51,329 --> 00:09:54,811 How about two... 135 00:09:58,815 --> 00:09:59,860 Modelo. 136 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? 137 00:10:06,910 --> 00:10:10,305 Uh-uh, no, I should be fine carrying it out, thank you. 138 00:10:17,007 --> 00:10:19,401 I'm just gonna throw this into my purse. 139 00:10:19,444 --> 00:10:21,055 [indistinct] if it's okay. 140 00:10:36,723 --> 00:10:42,598 I had never heard of the Cicerone Program, or Master Cicerone. 141 00:10:42,642 --> 00:10:45,079 No, I mean, I had no idea that there were people 142 00:10:45,122 --> 00:10:47,777 that really knew you know, the ins and outs. 143 00:10:47,821 --> 00:10:50,388 I just thought everyone that knew that stuff, was a brewer. 144 00:10:52,216 --> 00:10:54,958 [Ryan] When you're taking on a challenge that a few hundred other people 145 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, 147 00:11:03,184 --> 00:11:05,577 and it pushes me to just keep putting 148 00:11:05,621 --> 00:11:07,275 in the time, keep working at it, 149 00:11:07,318 --> 00:11:10,452 and, you know, hopefully if I'm lucky I'll be 14 or 15. 150 00:11:10,495 --> 00:11:12,976 [Ryan] Alright bud, I got to load up some beer, okay? 151 00:11:13,020 --> 00:11:15,631 [child] Why you got to load up some beer? 152 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. 154 00:11:21,245 --> 00:11:23,726 When I first met Ryan, I never thought 155 00:11:23,770 --> 00:11:26,033 he would be in the beer industry. 156 00:11:26,076 --> 00:11:28,513 Alright, beep beep. Beer train coming through. 157 00:11:28,557 --> 00:11:32,735 When we first got together, he was actually working at a day care. 158 00:11:32,779 --> 00:11:36,826 Played on a playground, made peanut butter and jelly sandwiches every day, 159 00:11:36,870 --> 00:11:38,567 so I kind of thought he'd be really good if we 160 00:11:38,610 --> 00:11:41,048 ever had kids, if it turned serious. 161 00:11:41,091 --> 00:11:44,616 Nothing that would turn into a career in beer. 162 00:11:44,660 --> 00:11:46,880 We're running out of space quickly here. 163 00:11:46,923 --> 00:11:50,405 One thing that takes up quite a bit of real estate is the Danimals. 164 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, 165 00:11:54,714 --> 00:11:57,064 so I'll leave the Danimals alone, and I have 166 00:11:57,107 --> 00:11:59,631 the rest of the fridge to work with, which as you can see, 167 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, 169 00:12:07,944 --> 00:12:11,252 this where Kate's huge, is really, 170 00:12:11,295 --> 00:12:13,907 you got to be doing it blind, so, you know, 171 00:12:13,950 --> 00:12:16,692 just knowing what's in here can be a little bit of a challenge. 172 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. 173 00:12:20,827 --> 00:12:23,786 A lot of styles are covered, so going into it, I'm not thinking, 174 00:12:23,830 --> 00:12:27,442 "Well, hey, I only had six different types of beer in there. 175 00:12:27,485 --> 00:12:30,967 It's got to be-- be six. I know there's 176 00:12:31,011 --> 00:12:33,274 dozens and dozens styles in here. 177 00:12:33,317 --> 00:12:37,017 [Kate] Most people, even at work, I'll say that he's a beer educator. 178 00:12:37,060 --> 00:12:39,846 No one really thinks of that's what I want to be when I grow up. 179 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. 181 00:12:46,940 --> 00:12:48,680 How do you get that?" 182 00:12:48,724 --> 00:12:49,769 [Ryan] Charging up. 183 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 186 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 ♪