SO HERE for this kind of content. We all obsess over the hops in these styles, but really the yeast drives as much of the aroma/flavour/texture as the hops - as well as the look as you point out. Keep doing these projects and yeasts!x

Really fascinating comparison, yeast is often an afterthought for many people when designing recipes and its good to see the focus on that key ingredient! If you ever need help finishing up all that beer after one of these tasting panels, let me know 😂

A lot of respect for not picking your house yeast as your favourite!! I admire the honesty 🍻

This is my favourite channel on all of the internet. You rock Nate and team!

Fantastic video guys! I'm a home brewer from Southbridge with aspirations of opening a small brewery in the quiet corner of CT! Experiments like this is what brewing is all about!! keep up the great work.

Thank you for making these videos. They are all well done and informative. Your passion for brewing and the pride you all take in the product is obvious.

Great content Nate…. I picked up some #5 after seeing this video and wasn’t disappointed. An excellent beer. Loving the new channel.

Looks like the most fun R&D program in the world. Yes to pitchers in the tap room!

I loved the lift break in action 😂 And everyone played their part to make it great. I might snatch up the data set this weekend!

I asked for this and you delivered!!! Thank you! Love to see real world granular detail on brewing inputs!

Welcome back to the States, Nate and team! Nate rocking the Black Bay Pro in this one - nice pick! Crazy how much of a different color Data Set #6 is.

Awesome as usual! I shall be drinking these with a sigh, Somewhere ages and ages hence 8 beer divulged in a post, and I I chose them all Nate recommended buy And that has made all the difference

I can see all the finesse in these beers from here.

Love the taste test play-by-play. Currently in the process of doing my taste tests for #1-4.

If i could just try a sip it looks so delicious, bravo👏👏👏🍻🍻🍻

Great for sales....what a good idea.

There’s nothing like a good buzz before noon! Also, I’ve made some really nice Hazys using Voss Kveik at home. It’s worth exploring.

Great video, love the detail. As a homebrewer, it's great to see this. I'm a big fan of Kviek, I really don't have any temperature control and it gives me a lot of room to try styles that I normally couldn't do, like an almost lager

This was great! Thanks for sharing!

1 - house, 2 - cosmic punch, 3 - Omega DIPA (conan), 4 - helio gazer, 5 - British Ale V, 6 - voss

I hope you do more experimental videos! As a home brewer I find them interesting! Thanks!

What a great video... I actually just picked up a case on Sunday in Charlton that has one can each or 1-4. Now I kind of wish I planned ahead and sampled them all together (I drank #2 already, oops!). I really liked this video though, even though we can't taste the beer along with Nate he does a great job conveying his experience. His passion for beer seems so genuine and that really represents what Treehouse is all about.

We want a pitcher! 🤣🤣🤣

Hey Nate, Great video! Wife and I heading down to Charlton Friday morning (from Canada). Can't wait to sample some of these beers and load up the cooler to bring back home. It's been over four years since we've been to the brewery! Three more sleeps!!

Verdant for the win

Never thought I’d see the day when Tree House made a kveik IPA! Hope I get to try it. Easiest way to pronounce it is “quake” with a v in place of the u. If that makes any sense at all 😅

Made the trip up to Charlton this past week. What you guys have done is incredible.

How did I not know this channel existed!? Treehouse brewing with data, recipes, the works!? Subscribed 🤤

Great quality video. Thanks for sharing your experiment on Yeast. Because of this video Im going to try the Thiolized Yeast. I just wish we had access to your brews here in Northern Calif. Cheers

#4 has my attention 😊

Its amazing the thiolized yeast strains give off Sauvignon Blanc notes. Gotta get back into homebrewing. Great video ☮️ Would love to see this with the distillates with different yeasts.

Damn, I wish I could get your beer in PA. Really want to try those. Have to do a road trip.

I would love to see you make some beers with the yeasts that Alvinne uses. Their yeasts are so amazing!

that label design is insane!

I love this. Hops are amazing and all that but yeast is super underrated! Super inspiring what you are doing. Interested to see if you test and develop the kveik yeast. (but seems Nate might have to work on his Norwegian pronounciation 😝) Have you got plans to test the kveik more? There are of course other strains that could be interesting, like Ebbegarden for IPA. Which local brewers here in Norway have used a fair bit that has a more tropical fruit profile.

Any chance you could share the yeast strains to us geeky home brewers? Guessing 3 was Conan, 4 was Cosmic Punch, 5 was LA3, and 6 was Voss

Would like to try this data-set when I make it there in May when we visit my daughter

Okay, you convinced me I will get 3, 5 and 6

Fantastic experiment! I have always thought that most breweries don't give yeast their due and try to manipulate the characteristics of beer primarily through the grain bill and hops selection. Are you using one of Omega's yeasts as your Thiolized yeast strain? Or is it something you developed in-house?

Love this content you guys are amazing and so inspiring! Was number 5 the Verdant IPA yeast from Lallemand by any chance? 🤔🧐🍻

Great video and great concept---first lesson I learned as a home brewer is that yeast is the most powerful term in the equation. Probably the best beer I ever brewed was a kviek based (Voss) NEIPA with Nelson Sauvin as the primary hop. Very interested to see what you guys could do with that.

Cool

Nate, just between you and me, what yeasts are in your house blend? I will be sure to keep it to myself! ;) If not, great video anyways. I wish I was in the area and could try these beers.

One of these days I'll make a road trip up to Tree House.

the best beer i have ever had was tree house's julius. but i am too old to stand in line for an hour to pick up a carton.

Super interesting. I've love your vid's, but they always make me sad I don't live in New England

I'd guess 5 is from a brewery that starts with a V 😉

Do you guys have any plans for a non alcoholic beer? Besides the bubble hop and seltzer lines?

Starting out on homebrewing and I'm obsessed with getting litchi flavours in my hazy ipa. When you mention sauvignon notes, do you mean the new zealand style marlboro sauvignons that has a distinct litchi nose? If anyone has some tips on how to get the most of these notes (what hops to combine with the right yeast) I would love to know more :)

We would love to know which strains were which!

Hey do you mind sharing what yeast strain was used in #5?

#5 = London Ale II for sure

Should do different data sets with beer malts. Maybe same base malt and yeast and hops but different added malts like wheat or oat or rye or crystal flaked. Anything thoughts ?

Welcome back Nate. Wanted to ask again about that Lager shirt you wore on the Galaxy hop video......are those available for purchase?????

Like the icebreaker hat. As someone that’s a big fan of both I icebreaker and treehouse, any chance we would ever be able to get an icebraker t-shirt with a treehouse logo on it?

#4 - did fermentation stall?

I had a #4 the other day from the tap. I'll just say it blew me away. Well done.

Do you carry all these datasets at any of your breweries? I want to try and see how much difference I can spot between the datasets.

Can you give any insights your mash hopping process here? Did you mash hop with only a single hop variety, or multiple to free a more balanced set of thiols? An IRC7 thiolized yeast or PatB? I've used ALL of the Omega yeasts and 3 of the Berkley yeasts over the past 2 or so years, mash hop, no mash hop, single mash hop, hop blend in mash hop, and Phantasm powder. I am guessing #4 was mash hopped with either 100% Saaz or 100% Cascade and you just got that intense dump of 3MH, hence your Sauvignon Blanc descriptor. To me 100% Saaz or Cascade mash-hopped beers with a Thiolized strain overwhelmingly taste like Mangosteens (my personal descriptor for lots of 3MH) -I'm NOT a fan and intentionally target a diverse blend of Thiols with my mash hop variety selection now. (CryoPop Blend makes getting a diverse range of bound thiols easy.) Laura Dagen also mentions a 113F mash rest will convert some of the glutathione-bound thiols into cysteine-bound thiols as all the current Thiolized yeast strains (IRC7 or PatB source doesn't matter) can only free the cysteine-bound thiols; seems like a way to more free thiols from the mash hop, not that we need more with those PatB strains... No idea why, but she seemed to indicate that the 113F rest specifically helps with freeing more 3SH.

So what were the actual strains used??

we need a hint to the hops used. no quantities or timeline, just names.

It would be great if one could get all 8 at once.

so who drank the rest of the beers?

If it's Voss, the range should be 86 to 94F and not at all what is 'recommended' 98F.

Can't follow the "comparing" when you state they were brewed differntly.

Sounds like a lot of Omega yeast being used.

I would never think Nate hasn’t drank TH in a month and take suck small tastes. Regardless, cool expiration

Would have been more helpful to know exactly which yeast stains were used for #2 to 5.

Great video but the background elevator music was painful.

I don't understand filming someone from the side, this amateur filming style needs to stop ;) cool information tho thanks !

Sipping foam😂

how do they all have the same abv

u pour too much into the glass