I instantly thought of that one scene from Breaking Bad when Hank gets up in middle of the night and hears gun fire coming from his garage only to find his home-brewed bottled beer are exploding.

Adam, if you're reading this... maybe a video on the recycling of oil could be interesting! How often can/should you reuse fat? What are the risks? What about those huge trucks that buy ft from you, what do they do with the fat? Cheers keep up the good work.

"The kids are learning some real-world skills" Ah yes. *Arson*

About 3 to 4 years ago I started brewing myself. My first batch was what said the taste like pure ethanol with honey mixed in. Now I make wines, ciders and beers that coworkers and friends can't get enough of. Too bad I only make things seasonally. The science behind making alcoholic drinks is not hard but it is interesting.

As an amputee I can tell you that hops add a bitter flavor to beer. However, hopping does nothing at all for the flavor of beer, but it can help you win a free beer if you can hop across a bar room with a pitcher of beer without spilling it. This is a skill I have perfected. I just can't do it so well if I'm drunk.

As a longtime homebrewer I appreciate this scholarly and practical lesson in how beer is made. Cheers!

Is Adam pronouncing "terpenes" as "terrapins"?

This was an awesome two parter.

The last batch of beer I brewed (years ago) was a Wild Blueberry Saison. After primary fermentation I added the pureed wild blueberries, sealed up my fermenter, and went upstairs to clean up. Not an hour later I heard a loud POP! and thought "the only sound that could possibly be is the lid blowing off the fermenter." There was half-fermented blueberry puree halfway up the stairs, all over the wall, and on the ceiling lol. Beer turned out tasty and a brilliant shade of purple!

I make a lot of bread, and I have discovered that letting the dough rise overnight (or longer) in the refrigerator, it develops a delicious flavor that brings out the best in other tastes (a burger, a sandwich, anything you would serve with a roll or bun of some sort)

Students at my Alma Mater brewed as well (the physics department, not chemistry, at least not as far as I'm aware). Their favourite was the Pan Galactic Gargle Blaster, a Begian style beer. Pretty strong stuff, as you might imagine.

1:50 Huh. As the only person in my family who really can't stand bitter foods or drinks like coffee/booze (though strong teas are fine), I figured I was just overly sensitive or needed more experience with these foods. Turns out I might've just been a little unlucky in the genetic tongue lottery. Looking forward to your video on it whenever you get to it!

I'm so early no one has busted his chops yet for calling a wasp a bee

These two videos on the chemistry of beer are the very best I've seen in the genre of how beer is made. I work for a brewery but not on the production side (I don't make the beer) and these videos have answered all of my lingering questions that I was too embarrassed to ask our brewers. Bravo! Well done.

Common misconception here: IPA's were actually not brewed for the purpose of surviving the trip to India. Brewers had been successfully shipping beer there for over a hundred years before the first recorded recipe for an IPA. It's not totally clear how they got there name, but it's much more likely they were brewed for the East India Trading Company. The bitter, citrusy flavors also play well with spicy food and warm climates, which made them more popular in India.

18:45 Hmm, are you sure about most of the calories in beer being from starch? Ethanol itself is surprisingly calorie dense (7 calories per gram). The beer nutrition facts that came up on google revealed that a serving of beer contains 14g of ethanol, 13g of carbohydrates, and 2g of protein: the ethanol makes up roughly 2/3 of the total calories.

14:25 "It's going to leave most of the bittering compounds behind." Me: you're dipping hops like a teabag

the day has come, adam is talking bout the terps

Thanks for this. I've loved beer all my adult life and have had about a dozen brewery tours, but I know much more now about the subject than I ever did before.

I've seen a lot of videos on how beer is made, but this is by far the most comprehensive and educational one, great job!

Idea for an experiment: Pizza dough with beer yeast? And there even is a (maybe slightly exaggerated) song about what happens if you manage to overcarbonate your beer: Uncle Hiram and the Homemade Beer.

Was so stoked for part 2!

What an amazing video. I could only imagine how much work you put in learning all of this and then reciting it to the camera in an understandable and digestible manner. I like how you explain things and your casual demeanor makes me feel like I'm learning with you and not being patronized. You are really good at what you do.

This is my favorite series so far, Adam. Thank you for your videos! Always so well done.

This was great Adam! Would love a part 3 some day on the weirder side of beer, which is mostly to say the Belgian tradition-using wild yeast and purposefully including those lactic acid-making bacteria.

I feel like that footage of Adam drinking a suspicious yellow liquid from a tube could be used for evil.

This is just so incredible. Honestly I've learned more about beer from you than I've learned from other sources combined.

Love these videos from Adam about food&drinks, so balanced! (From science to every day use) Don't ever stop, regards from the low countries

Every time you say "that's something we should talk about another day" I get happy. Yay future videos

1:49 yes please. All of the thing you named are drugs (Ethanol, Coffein) and there was a theory about why we are sensetive to some chemicals in the way we are. Something about being socialy open and proactive (Ethanol, Coffein) is pretty good strategy to survive, cause people kinda dont if they are alone

This is an incredibly comprehensive video for 20 minutes. This is excellent work

Very educational video series. Previously, I knew the basic steps of beer brewing, but these helped me understand a lot more of the beer science/why it works. Cheers!

Did my undergrad dissertation on the TAS2R38 gene - a bitter taste receptor! Not in the context of beer, but some cool stuff. A rare example of just one gene controlling whether you can taste something or not, in this taste a handful of really bitter chemicals. Thankfully, I can't. There's some preliminary research pointing towards people with the gene turned on being more likely to be obese [more likely to prefer sweet foods and drinks], and those with the gene turned off are potentially more likely to smoke. Some very cool stuff.

yesterday I heard someone mention hops and I was wondering what they were, perfect timing

Your segue from topic to advertiser is so so incredibly on point. Smoothly done. Kudos.

Another great guest expert/professor! And I love that the beer was named after a specific literal dumpster fire, not just casually using the popular phrase.

1:49 that explains why I've been so beer averse for all this time. I hated the taste of beer and the only way I could tolerate it is if it was flavored. Meanwhile, other people hated the taste of flavored beer and prefer it to be bitter.

Most beers now do not need a 60 min hop addtion. They used to because the orginal hops had low Alphia acid content. However many newer hops have double or triple the content. In fact most of the newer IPAs only put in hops near the end of the boil or even after in what they call the whirlpool. Also the longer you boil the hops the less flavor and smell you get from them, which is why many of the NE-IPA all the hops are added in the whirlpool. However those beers the require lots of hops to get flavor they also lose the flavor quickly. So look for the canned by date on those types of beers.

This 20min video gave me more answers than actual commercial craft brewers could answer over my years of investigating home brewing. Thank you Adam, i'm ready to brew

I remember going for a long bike ride in Oregon's Willamette Valley during hops harvesting season. Supposedly the hops have to be processed very quickly after harvesting, so the trucks would zip past us at a good clip, with unsecured strings and flowers of hops flying everywhere. It was a heavenly fragrance, if a little dangerous.

Back in school days i thought chemistry was boring. Thanks to Adam today i think otherwise. Especially when beer is involved.

Spelling: Terpene Beer expert: "Terpene" Adam: "Tarapene" Jokes aside, this has been very interesting and informative. Love your stuff.

This is super geeky and incredible how correct you are on almost all the facts. Hard to find great beer content like this!

I got into beer in college (as every student does) but discovered the craft beer movement pretty early on and latched on to that. After I discovered about brewing and its economical benefits I brewed up a simple pale ale. It was pretty terrible but I realised the sheer potential of this hobby of mine so started brewing again and again. It's all about learning from your past mistakes so that you can brew a better brew in the future. Beer definitely is one of those underdogs in the beverage world that just doesn't get a lot of love but can seriously punch above its weight class if given the chance. Belgian trappists, lambics and german dunkels come to mind.

Thanks for teaching me about the relationship between hops and cannabis; you'll see those same resin "droplets" on cannabis like you do on hops under a microscope

15:08 the doctors after I give a urine sample

as someone who spent years researching beers, wines, and meads for homebrewing. this is a great intermediary for those who don't brew themselves. very concise and scientific! fantastic production quality as always too! :)

Was just in eastern Washington state a few weeks ago sitting around a fire with a brewer between his brewery and the field where he grew his hops. Was truly interesting chatting with him.

All of my beer IS carbonated naturally as is our beloved cask beer here in the UK. You just need to measure your priming sugar carefully via an online calculator. Great video as always!

As a beer-loving czech person I really enjoyed the video, very well made and very well explained!

Great work, Adam. I love these detailed videos.

Having watched the first episode (wort) I will now be sending this to several people. You did not disappoint.

"that bee" is not a bee, its a wasp 🤣

Excellent history! I always love to see those sections in these videos! Also, minor minor quibble but "gruit" being borrowed from Dutch likely would be prounounced in a single syllable, a bit like "gruyt" (which is also an alternative form listed on wiktionary) *Edit: as the man himself said, both pronounciations are common! But that's still neat imo

Really appreciate your channel, Adam. It's terrific.

These videos are brilliant! Love your work!

Is it just me or is the lens foggy/dirty?

0:30 this made me very sad for the bee, but after looking again I'm pretty sure it's a wasp and only feel sorry that the beer's flavour may have been mildly impacted. (PSA, wasps suck)

Another amazing video thank you Adam for your time spent reearching this and time spent putting amazing production education and entertainment video!

The new episode to making your own beer, can't wait to learn the knowledge I won't be using but are still happy to know about.

Great video! I need to get back into brewing, it's such a satisfying hobby (when things work out right lol). I'm definitely interested in an episode on Marmite / Vegemite. It's not available in my part of the world and it seems people love it or hate it, so I'd love to learn more about it.

Hey Adam, today I found something very interesting that I think would make for a good video. I've recently noticed a surge in "vegetarian chicken" and it's extremely similar to actual chicken! I don't think I could tell the difference if I didn't know it was vegetarian. It's made of proteins from either soy or something called "quorn", which is made from funghi. They then take these proteins and use either extrusion or "shear cell technology" to cause the proteins to align in a way similar to muscles, to mimic the meat texture. After that they add yeast extract to mimic the umami flavours in meat. I've only done surface-level research on this and I think it's a fascinating subject and a very good way to make our meat-loving society eat more vegetarian food. I'd love for you to share your opinion on this!

i used to brew an insane amount of beer commercially and at home. loving the beer videos adam! Cheers!

Loved this series, keep up the solid work!

So those sweet mixed drinks that say they're "malted beverages", do they get their base from just malted wort without adding the bitter stuff? In Canada most of them are vodka drinks, but I noticed the American versions of stuff like Mike's Hard taste different and say they're malted

0:30 isn't that a wasp?

Your videos are so lovely. They're fun and educational

My favorite food related channel, and I just recently found it. Like long-form "good eats" with more of the science and history of the topic.

Professor has an “underground bar “ to sell all the beer that he made for his “class” 🥳

*The "bee" is actually a yellow jacket wasp!!* Great job with the video as usual Adam!!

I have always had a preference for your scientific/researched videos over your recipe videos (although you are a phenomnal recipe developer, especially that Hainanese Chicken Rice) but this might be my favorite video(s) that you have ever made.

I love this channel so much and it’s so informative and I love the topics because they are fun and educational and so interesting! Keep up the good work!

huh love that stuff. been drinking it for years!

"That's why cannabis can have really similar sensory qualities to hoppy beer" -- That's why so many IPAs smell (if not taste) like terrible bong water, in my opinion.

Excellent quality information. Presented in a very clear and straight forward fashion. Thanks and keep up the good work 👍

Great two parts documentary on how to make beer! Keep up the good work!

Please do an episode on why people like me HAAAAATE bitter drinks. Beer, unsweetened tea, black coffee, it's all just nasty, unpleasant things that ruin my palette. For the longest time I literately just thought that adults were just willfully torturing themselves out of a delusion of "Me am Ad-dult now, me am can't have nice things, nice things for kids, me aren't kid". And I never understood it! If there is a genetic reason for this I want to know more! Thank you! ❤️ Side note: It's very easily connected to the boomer reaction of "Comic books are for KIDS! RARR!" or "Cartoons are FOR KIDS" or... really anything that is "X is for kids", it really felt like there was a Mass Delusion of self-imposed mental flagellation. Meanwhile I would read a comic, or play a video game, or watch an amazing animated show and just think "Dude this is AWESOME" and still no one over 40 seemed to deem it worthy of their "Adult Tastes" like Nascar and adult comedies full of fart jokes. And so, any drinks that are sweet got lumped in with that same thing. Another sidenote: I really don't like anything carbonated. Coke, Pepsi, Beer, the carbonation just flat out hurts. It's like someone shoved a bag of gravel in my mouth and punched me in the jaw.

"We could all be in a turtle's dream, in outer space!" -Frank Reynolds

Cheers to you, bro! What a great series!

Hey Adam, I recently discovered your channel and I truly enjoy your content. I work in the wine industry and I am going to steal your comparison of yeast stains to family and genetic heritage. I have never heard that comparison, but I love it, as it is true.

Does the camera lens look smudged or foggy to anyone else? The shots of Adam don't look very clear for some reason. Maybe he did something different with the lighting? Looks super foggy to me

The coolest thing about brewing-your-own is you can brew whatever you can imagine. I've been brewing a couple of years now and my favourites, so far, are: Rhubarb Berliner Weiße (sour beer which turned pink!), Pepernoten Stout (a Dutch seasonal bake flavoured stout) and just the classic Belgian quadruple (but a little darker). Experimenting with the basics ingredients and the capabilities of the yeast strains is also very fun. With brewing alone you could definitely spend a lifetime experimenting.

I watched both parts of this series. It was very interesting and I don't even like beer. I think it's the hops that I can't stand. I wonder what beer would taste like without hops. I might actually like it.

I'd be interested in that future 'genetics of bitterness perception' video. I'm normally able to stay calm under pressure, but the taste of beer and wine (and tonic water) are so incredibly and overwhelmingly offensive to me that they make me want to flip tables and punch walls (presumably I'm preparing to go into my death throes from clearly having been poisoned). I dislike coffee, even with lots of sugar and milk it is still a bitter drink that I cannot perceive as sweet. I'm not a fan of tea either. Some commercial bottled products called 'iced tea' are ok, I guess, but the 'tea' flavor still isn't a positive here. - Other slightly bitter things are fine. I'll eat my green veggies happily, for instance. However I'm entirely alienated from the 'bitter drinks' concept that you mention.

0:30 thats a wasp it doesnt have hair and those are bright yellow stripes bees have more brownish stripes

I find your videos on Chemistry of Beer is really helpful for me BTW, next week I'll be working in a local beer factory, and these insights that i find in this video will be helpful for me enough to start my journey there.

Best explanation of beer I've watched so far.

0:31 Pretty sure that's a wasp, no enough fluff ^^

The way I learned that hops were used in beer is through Stardew Valley

Fantastic videos! I've been an avid homebrewer for over 25 years, and it is great to see a clear, concise, ELI5 explanation of the entire process. A few (all minor) nits: * The difference between bread and beer yeast strains isn't an alcohol vs. CO2 thing. All S. cerevisiae use the same biological process to ferment, and produce alcohol and CO2 in roughly the same proportions. The differences are mostly in fermentation speed, secondary flavor compounds produced, ability to ferment certain complex sugars, and alcohol tolerance. * Not all lagers are crisp and light. It just happens that most of the commercially produced ones are because that's what's popular. There are dark ones (Schwarzbier, essentially the German version of Stout), and strong/heavy ones (Doppelbock, a malty, sweet, high-alcohol beer historically brewed by Bavarian monks), to name a couple. * For most beer styles, there should be negligible residual starch; if there's a lot of starch left in the finished beer then something went wrong in the mash. The carb content of beer consists mostly of unfermentable complex sugars, which brewers yeast cannot digest (but we, and certain spoilage organisms, can). It is these complex sugars (and the alcohol) which account for the bulk of the calories in beer, not starch.

Amazing work on this series Adam. If you're ever in the Akron Ohio area, I'm the head brewer at a local brewery there - the beer will be on me. Cheers!

"Hoarhound?" that was my nickname in college!

Beer being called Ale in old /early modern English actually explains why in Swedish beer is "Ül" ( or Öl i forgot) Edit: correction: its Öl.

This video is so informative, I love it. Thanks Adam!

Amazing channel, happy to have found it! Very interesting!

Can't wait for the eventual follow up to this with Part 3: Sour Beers!

There are TURTLES in my beer? Gross.

Great, I was waiting for this, great video :D

I started homebrewing like two months ago and one of the things that surprised me was how almost every yeast, for wine, mead, beer and bread, was all the same species. Someone then explained to me that it's kind of like how a chihuahua and a St. Bernard are the same species but bred for entirely different purposes.

Great explanation. Now it makes sense why beer tastes so bad.