How to Make Your Own Crushable and AUTHENTIC FESTBIER for OKTOBERFEST

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  • เผยแพร่เมื่อ 25 ม.ค. 2025

ความคิดเห็น • 143

  • @Andyscraft1
    @Andyscraft1 3 หลายเดือนก่อน +4

    😆 “water salts are part of the Reinheitsgebot, FIGHT ME!” lol love it! 1:11

    • @SchwarbageTruck
      @SchwarbageTruck 3 หลายเดือนก่อน

      The amount of workarounds in the Reinheitsgebot is just straight up stupid. Fining agents technically are compliant, since the logic is that it comes out of the final product. Or using a carafa based food coloring (Sinamar) for color adjustment. Or just brewing strong beers and then watering it down for packaging to get consistency.

  • @bryix
    @bryix 3 หลายเดือนก่อน +7

    WLP860 is supposedly the Augustiner yeast strain. And it's now available from them in dry packets.

    • @neilarnote9708
      @neilarnote9708 3 หลายเดือนก่อน

      Yes just used it 🤩

    • @neilarnote9708
      @neilarnote9708 3 หลายเดือนก่อน

      And you definitely need a D rest. I missed mine and ended up having to add a a couple oz of sugar to get rid of the diacetyl

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Thats great to know! I wasn't aware of that option. The fact its dry is amazing

  • @vruychev
    @vruychev 3 หลายเดือนก่อน +2

    Ah that golden color is lovely! Cheers and happy brewing, Steve.

  • @johnbaute5916
    @johnbaute5916 3 หลายเดือนก่อน

    Lots of good info in this video. I'm 30 years into brewing but only 1 year into lagers, partly from watching a lot of your videos. Everything you're saying is starting to make sense to me through a lot of reading, doing, and experimenting.

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Thats great to hear! Welcome to the world of lagers!

  • @teaksimpson5763
    @teaksimpson5763 3 หลายเดือนก่อน +1

    I love that you have learned so much from your dad

  • @KneziTezi
    @KneziTezi 3 หลายเดือนก่อน

    I discovered your channel few days ago, but man, I already love your T-shirts

  • @beardnmuscles1811
    @beardnmuscles1811 3 หลายเดือนก่อน

    Looks absolutely perfect. Wow.
    Cheers man and best wishes from Bavaria, Germany ✌🏻

  • @terryt-rexhanke746
    @terryt-rexhanke746 3 หลายเดือนก่อน

    Looks like another winner I’m going to have to try! Thanks Steve!

  • @ElementaryBrewingCo
    @ElementaryBrewingCo 3 หลายเดือนก่อน +3

    Love good German lagers! Wish I could make it out to the actual Octoberfest! Cheers

    • @tommykraft9648
      @tommykraft9648 3 หลายเดือนก่อน

      Trust me you would be terribly disappointed because you would realize, you paid as much for one liter of not-so-special beer as you would for a whole crate of regular beer

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Goals for me as well - I don't know that people go to Oktoberfest for the beer so much as the experience. It would be awesome!

  • @nofloornerdsendofline5340
    @nofloornerdsendofline5340 3 หลายเดือนก่อน

    I made a similar lager like this months ago for October fest. About 4% abv. I used imperial harvest and fermented it at 70f!

  • @russellfye1033
    @russellfye1033 3 หลายเดือนก่อน +2

    Love it. Every year, at this time of year.... Everyone releases their oktoberfest beers and I think "oh yeah, I should have done that months ago"
    I'll give it a go at some point. I've made a pilsner once, to see what all the fuss was about (only brewed ipa, ales and stout before that) and was amazed how good it was, better than any commercial pilsner / lager I've ever tried and it was likely horrendously flawed!
    Anyway. I need a "when to brew it" diary that allows for prep, brew, condition to be ready for when it's best to drink. Something for me to think about and to plan for 2025/26 maybe.

    • @paulpizz4306
      @paulpizz4306 3 หลายเดือนก่อน +1

      I can’t upvote this comment enough. Someday when I’m a famous brew-tuber, my videos will come out in well advance of the season. I expect next week’s installment to be the ugly Christmas sweater holiday ale video! 😂😂

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Ha, no worries. You don't need to do this style in the fall, it makes a great lager any time of year. But I usually try to start working seasonal beers a month or two prior to when they are in season. Running super late on the Christmas beer haha but we'll get there

  • @seanadventures
    @seanadventures 3 หลายเดือนก่อน

    Augustiner available in Australia - Bluestone Pilsen 👍

  • @tommanning7337
    @tommanning7337 3 หลายเดือนก่อน

    AWESOME!!!!!!
    I love this time of year!
    😎👍🏻👍🏻🍺🍺🍺🍺

  • @sierrabrew7759
    @sierrabrew7759 3 หลายเดือนก่อน +3

    You added Brewers Salts to my Beer. ....
    Here hold my Bier we're Fight'in😂

  • @pv4669
    @pv4669 3 หลายเดือนก่อน

    Nice looking beverage Steve. Just finished my keg of Festbier as well. I like your grist better and have already modified my recipe. Thanks and Prost!

  • @ad.ke.7224
    @ad.ke.7224 3 หลายเดือนก่อน +2

    I personally use Weyermann Vienna malt. Everything is uniformly colored throughout and not a mixture of Pilsner and Munich. In terms of taste it differs from P and M.

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      I can't really speak to a difference, but the Brulosophy experiment I mentioned specifically used Weyermann vienna vs Weyermann pils/munich. Either way its not a big deal

  • @vikramjitsingh4538
    @vikramjitsingh4538 3 หลายเดือนก่อน

    another great video......the beer looks beautiful in a festbier style jug........surely its very drinkable.......you should decrease your sulfate and calcium addition a little......you wouldn't get taht metallic sharpness......but overall your beer looks very sessionable and delicious......cheers steve

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Thanks, maybe the water profile had something to do with it, but the sulfate is very important for crispness.

  • @WestumHjemmebryggeri
    @WestumHjemmebryggeri 3 หลายเดือนก่อน

    I have been thinking about brewing a Festbier for years now. It’s absolutely about time to do something about it! 🍺 Thanks for the inspiration!

  • @jeonghyeok
    @jeonghyeok 2 หลายเดือนก่อน

    Though the best season for festbeer may have passed.. Prost ;)

    • @TheApartmentBrewer
      @TheApartmentBrewer  2 หลายเดือนก่อน

      Thank you so much for the superthanks!

  • @1462hobie
    @1462hobie 3 หลายเดือนก่อน

    I used your 2022 Festbier recipe in Brewfather with Wyeast’s 2633 Oktoberfest, and I was really pleased with how it turned out. If it was any indication, I also had some people over and the keg did not last long! I dig the recipe tweaks, and I’ll give this new iteration a try next year! I’m also a huge fan of lagering in the kegerator, but I have to have a little discipline in not drinking the lagers before they’re ready. Prost from the NCR!

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Excellent! I'm glad people enjoyed it!

  • @sgoadhouse
    @sgoadhouse 3 หลายเดือนก่อน

    I can second the comment on allowing a lager to cold condition. I experienced that firsthand with a Czech Amber fermented on Imperial Urkel. A week after lagering, it was a bit estery to the point that I thought that I might have fermented it too warm. The taste was very remeniscent of the orange notes from Voss Kveik, which were not appropriate for this style. Luckily, I gave it another chace and after 4-5 weeks of lagering, it was quite clean and very delicious.

  • @hasto4584
    @hasto4584 3 หลายเดือนก่อน

    One thing is for sure at Oktoberfest everyone is drinking German lager. These are called Oktoberfestbiers in and around Germany. Within this family of German-brewed lagers there are two types: the dark, malt-forward Märzen and the lighter, hoppier Festbier. Today most beer consumed at the Oktoberfest festival is the second type of lager. It is golden in color and has a distinct hop flavor and the malt flavor is more biscuit like and subtle than that amber Märzen.

  • @Eagle1846ytown
    @Eagle1846ytown 3 หลายเดือนก่อน

    I LOVE Harvest. Just used it to brew a German Pils and Rauchbier. I’ve done Harvest warm and cold. If cold, I typically do a fast lager: 4.5 days cold, then 4.5 days at D rest, then keg. I will often not bother cold crashing before kegging, either. It usually drops pretty clear during D rest. And yes, with Harvest, I’ve noticed a lagering time of about 14-18 days is perfect.

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      It is really one of my new favorite lager yeasts, what a performer!

    • @Eagle1846ytown
      @Eagle1846ytown 3 หลายเดือนก่อน

      @@TheApartmentBrewer it’s fantastic. I try to plan my brew schedule so I can just rack wort onto a harvest yeast cake. Recently Brewed a German pils with it and then racked a 1.085 OG Baltic porter onto the yeast. Amazing stuff.

  • @davelee3360
    @davelee3360 3 หลายเดือนก่อน

    Can't wait to make this one it looks amazing

  • @sagetx
    @sagetx 3 หลายเดือนก่อน

    Just rotate your polarizing filter 90° to see the Ph meter display.

  • @markluxton3402
    @markluxton3402 หลายเดือนก่อน

    As soon as you mentioned the amount of Magnum, I thought it would be too bitter for my tastes; but you have mentioned that you like bitter beer.
    I have most of these ingredients, save the Carahell. I do have some light and medium crystal, and Carapils, so I should be able to make something nice like Festbier or Helles

  • @chrisoliver1588
    @chrisoliver1588 3 หลายเดือนก่อน

    You made me drool watching this video on the way home from work! Thank God I have a 4 tap Kegerator!! When will the 10 commandments of home brewing Tshirt be available? I couldn't see it in your store.

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน +1

      Glad you enjoyed the video! I have it up on the teespring store, it might not be a black t-shirt for the listing image but the option is there

  • @StratoJohn
    @StratoJohn 3 หลายเดือนก่อน

    Looks great! I'd love to brew a festbier and condition it for a few months but I can never be patient enough / don't want a keg to be tied up for so long

  • @wade3166
    @wade3166 3 หลายเดือนก่อน

    As I watch this video I am putting together my brewing salts for my own Fest brew today.... cheers.

  • @Swordfish1978ca
    @Swordfish1978ca 2 หลายเดือนก่อน

    couldn't get omega yeast, used s189. it gave a me a nice malty lager taste. came out fantastic. Did pressure ferment at 10psi. thanks for the video, cheers

    • @TheApartmentBrewer
      @TheApartmentBrewer  2 หลายเดือนก่อน

      S-189 is a great option for pressure fermentation!

  • @chrisoliver1588
    @chrisoliver1588 3 หลายเดือนก่อน

    Just finished fermenting this recipe using S23. O.G was 1.056 & F.G was 1012, so about the same abv. Hopefully it tastes as you described, currently lagering so we'll see how it goes. Thanks again for your videos, they're very comprehensive and are my "go to" as I learn the "trade" 😁

    • @TheApartmentBrewer
      @TheApartmentBrewer  2 หลายเดือนก่อน +1

      How did it turn out?

    • @chrisoliver1588
      @chrisoliver1588 2 หลายเดือนก่อน

      @TheApartmentBrewer it smelled horrendous coming out of the fermenter, but after only 10 days lagering it tastes very good. Three more weeks of lagering and I'm sure it'll be sensational!!

    • @chrisoliver1588
      @chrisoliver1588 19 วันที่ผ่านมา

      Six weeks of lagering while overseas (sampling Czech and German beers!), this is a very clear and very tasty beer😁

  • @marktucker6368
    @marktucker6368 3 หลายเดือนก่อน

    Yikes that is a beautiful beer, well done mate ! I may give this ago with Nova Lager as the yeast.

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Thanks! Hope it turns out well for you!

  • @knightonwarbeck1969
    @knightonwarbeck1969 3 หลายเดือนก่อน

    1.009. Surprised it finished this dry. Was thinking 1.014. Munich helped with the mouthfeel. Would adding a extra pound of Munich help darken and add more mouthfeel by raising FG? Magnum? 30 IBUs? Was thinking 20-24 IBUs. I have been leaning towards Perle over Hallertau for more depth of flavour. Hefeweizen with Perle... perfection. Good work Captain. Salute ~S!

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      The difference in mouthfeel from 1.009 to 1.014 isn't really that significant. Thats one of the best things about this yeast though is that it is a reasonable attenuator but still leaves a ton of flavor and good mouthfeel behind. I definitely would dial back that bittering addition a bit!

  • @mccl5150
    @mccl5150 3 หลายเดือนก่อน

    I added a half ounce of magnum to an American lager that I made and even though the IBU was the same as the previous batch with cluster, magnum was way too bitter and I could have cut it in half to make the batch smoother but it was still very good. I learned.

  • @SCROWMD
    @SCROWMD 3 หลายเดือนก่อน

    Very timely. I just brewed my Festbier for the season as well. Similar recipe except I used German Tradition hops solely. For yeast I used OYL-071 Still fermenting but looks great in the Fermzilla on day 6
    and is already at 1.009 sg. I hope I have the patience to lager for a month, lol.
    Thanks for the video!

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Excellent! I hope it turned out well!

  • @jafarym77
    @jafarym77 3 หลายเดือนก่อน

    Wyeast 2352-PC (seasonal release) is said to be the Augustiner strain.

  • @jimbo4375
    @jimbo4375 3 หลายเดือนก่อน

    I love hoppy ales but sometimes a nice refreshing light but malty lager is just what you need

  • @CityscapeBrewing
    @CityscapeBrewing 3 หลายเดือนก่อน

    Looks delicious! 🍻💯

  • @dschneid11
    @dschneid11 3 หลายเดือนก่อน

    I went with a Munich Dunkel for my seasonal German-inspired brew this year. I have not tried decocting before (and don’t plan to), but I did use about 2% melanoidin malt for the first time. I also did a Hochkurz mash for the first time and accidentally exceeded my efficiency, so I have an out-of-style higher abv dunkel although I’m not mad about that at all. I planned for an OG of 1.053 and ended up at 1.061, then to make matters worse, I pressure-fermented using 34/70 and hit an FG of 1.005 😅 I just kegged and cold-crashed it yesterday but I was blown away by the initial post-fermentation taste test!

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Wow! Quite the brew there, sounds like a dunkles bock now!

  • @conny.lundgren
    @conny.lundgren 3 หลายเดือนก่อน

    WLP-860 is said to be Augustiner as well, I tend to agree after having used it and the OYL-114

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Great to know! I wasn't aware they had the strain, but its now a dry packet as well which is fantastic

    • @conny.lundgren
      @conny.lundgren 3 หลายเดือนก่อน

      Yeah, personally I have never used the dry 860, however I have a Belgian pils lined up for brewing next week where I intend to test it out

  • @tjf42193
    @tjf42193 3 หลายเดือนก่อน

    My brother since he went to Germany du,ring Oktoberfest and another time for a graphic design convention he has loved drinking a beer that has a bright orange color to it, or its bright orange compared to the red ales I usually order.

  • @peterolsson8857
    @peterolsson8857 3 หลายเดือนก่อน

    Great as always.

  • @playlistrgarcia78147
    @playlistrgarcia78147 21 วันที่ผ่านมา

    Community Cultures Yeast Labs in San Antonio, TX, has an awesome Augustiner Lager Yeast available!!!!!!

  • @billnova1
    @billnova1 3 หลายเดือนก่อน +1

    Im fighting the fight within to not start drinking the fest bier I brewed at the beginning of the month lol. COME ON OCTOBER

  • @jorgeandresvasquez8226
    @jorgeandresvasquez8226 19 วันที่ผ่านมา

    Can I leave this beer in the fermentor for 1 month at 33F? Or sitting in the yeast is going to mess it up? I don’t have an available keg but I want to use the Omega yeast so that it doesn’t lose viability (manufacture date 09/Oct).
    Keep doing videos, great work!

  • @JosephKowalski
    @JosephKowalski 3 หลายเดือนก่อน

    Excellent video - thanks!

  • @natedizzy
    @natedizzy 3 หลายเดือนก่อน

    Looks delicious 😋

  • @paulschroeter4987
    @paulschroeter4987 3 หลายเดือนก่อน

    im waiting for my grains to come today then ill be off to brewing! im making a paulaner oktoberfest bier. using german hops as well but i thought it would be an interesting take on using hallertau and styrian golding. plus i get to try that damn pilsner select malt that i mentioned before with the flavor profile basically saying "clean" well lets hope theres more to the malt other then "clean". ill post on IG when the time comes! the beer looks good steve

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Best of luck, I think your recipe sounds great! Hope it worked out!

  • @VelkyAl
    @VelkyAl 3 หลายเดือนก่อน +1

    +1 on not leaving the beer on the trub during lagering - get that beer in a keg as soon as possible. I recently left a beer on the trub through lagering, and it resulted in a noticeable soapy character that a pro-brewer friend gave me intel on what caused it. Won't be making that mistake again.

  • @SageSebastian7
    @SageSebastian7 3 หลายเดือนก่อน

    White labs DOES have an Augustiner Yeast! (it took me forever to find though) WLP 860 Munich Helles Lager Yeast is the Augustiner strain per my research. And it's available as a dry yeast now, so I was able to stock up

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      It looks like a great option! I wasn't aware until after a bunch of people commented on this video!

  • @AndrewLynch9
    @AndrewLynch9 3 หลายเดือนก่อน

    I wonder if a protein rest during the mash process would of stopped the head collapsing

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      I was pretty happy with the head retention, and personally I want to be able to get to the beer and drink it faster. But I've always had horrible results from protein rests with modern Weyermann malts, and it has the opposite effect.

  • @alpackan
    @alpackan 2 หลายเดือนก่อน

    Love the channel!
    I’m struggling a lot with my beer lacking little to no malt flavor what so ever even tho I follow your recipe like this one you made I seem to not get any malt flavour, I did however pressure ferment but even when I didn’t I get the same problem, could this be do to me having a too soft water?

    • @TheApartmentBrewer
      @TheApartmentBrewer  2 หลายเดือนก่อน +1

      Lack of perceptible malt flavor could be a few things like old malts or oxidation, or if your pH is way off. You could toss a gram or two of calcium chloride into your next brew and see if that increases that perception.

    • @alpackan
      @alpackan 2 หลายเดือนก่อน

      @ Will try that, many thanks!🫡

  • @richie1234schm
    @richie1234schm วันที่ผ่านมา

    I really enjoy the bayern strain but when ive used it in dunkels i can never get it to go much lower than 1.013. Any tips?

  • @GR333NZ0
    @GR333NZ0 3 หลายเดือนก่อน

    I actually brewed one a while ago for this year, and it didn’t make it to Oktoberfest of course lol. Such a great style of beer, even if it wasn’t just for Oktoberfest

  • @tommykraft9648
    @tommykraft9648 3 หลายเดือนก่อน

    That beer looks spot on like a real Oktoberfestbier you would get served in Munich. Pretty sure not one brewery there will do a decoction mash though...
    I was a bit confused that you didn't calculate with any IBU contribution by your last hop-charge. I understood you let it sit 10 minutes in almost boiling wort... shouldn't the alpha acid get isomerized then?

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Something like 2/3rds of German breweries still decoction mash, it is very much a thing.
      There is isomerization that still goes on, but IBUs are only useful as a recipe-building tool, and 0 IBU is how a 0 minute addition is represented in brewing software. Never rely on them to be a reliable measurement of actual bitterness.

  • @AdamWaterson-f5g
    @AdamWaterson-f5g 3 หลายเดือนก่อน

    WLP860 (Munich Lager Yeast) is also Augustiner.

  • @Erik_Swiger
    @Erik_Swiger 3 หลายเดือนก่อน

    For the very basic home brewer (me, haha), have you done a video about priming with sugar vs. priming with LDME vs. priming with a portion of retained wort vs. carbonating with CO2?

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      I have not, when I prime things though I usually use dextrose. The reinheitsgebot would have you krausen the beer with fermenting wort though.

  • @davisdavis6989
    @davisdavis6989 3 หลายเดือนก่อน

    Looks great, is that the same yeast strain as wlp860? I saw white labs has it in dry form

  • @martinhlubucek8736
    @martinhlubucek8736 3 หลายเดือนก่อน

    You CAN see the 5.1 ph, you just have to enlarge it

  • @TravGnome
    @TravGnome 3 หลายเดือนก่อน +3

    lol, "Fight me..."

    • @garymock9969
      @garymock9969 3 หลายเดือนก่อน

      I got a chuckle out of this as well! Cheers!

  • @wheelsnipe-chelly1221
    @wheelsnipe-chelly1221 3 หลายเดือนก่อน

    Kinda new to homebrewing and have made a few successful beers but every single one has required different amounts of water to start. How do you start every recipe with the same 8 gallons of water? Noob question but brewing calculators always change the amounts.

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      Because I really don't care too much about getting EXACTLY 5 gallons at the end of the process. 8 gallons of strike water has always been relatively consistent with +/- half a gallon or a few points on the OG for standard strength beers and it vastly simplifies the recipe for other people. I'm not all about precise volumes or OGs, what matters to me is that the beer is good.

    • @wheelsnipe-chelly1221
      @wheelsnipe-chelly1221 3 หลายเดือนก่อน

      @@TheApartmentBrewer thank you for the reply. All still a learning process for me and this makes sense. Keep doing what you do!

  • @paulschroeter4987
    @paulschroeter4987 3 หลายเดือนก่อน

    by the way whats the srm? looks like you nailed the color!

  • @beeroquoisnation
    @beeroquoisnation 3 หลายเดือนก่อน

    Love the Ad Populum Inebriari shirt. Zum Whole das handwerks!

  • @iliffavenuebrewhouse6496
    @iliffavenuebrewhouse6496 3 หลายเดือนก่อน

    I've got a Fest currently in the fermenter with a similar recipe
    76% pilsner
    10% vienna
    10% Munich II
    4% carahell
    14g Tradition/10g Magnum FWH
    14g Tradition 15 min
    28g Tradition 5 min
    I went with a maltier water profile

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      How did it turn out?

    • @iliffavenuebrewhouse6496
      @iliffavenuebrewhouse6496 3 หลายเดือนก่อน

      @@TheApartmentBrewer Very happy with it! Maybe just a tad too malty which I could easily correct with a different water profile I think. Cheers!

  • @sergeyp6071
    @sergeyp6071 3 หลายเดือนก่อน

    never understand festbier. It's a kinda mix of Dortmunder(export hell) / Helles bock style, the main feature is kinda period / place
    PS any plan to do altbier / altbier sticke style?

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      It is a bit of stretch to call it its own style, but it seems a very specific thing. I do plan to do an alt, not sure on timeline yet but I will!

  • @preuc3367
    @preuc3367 3 หลายเดือนก่อน +1

    Come on down!!!

  • @TNBen60
    @TNBen60 3 หลายเดือนก่อน

    Somebody is going to have to help me here. I started brewing in 1979 so I am safely in the boomer category. I have tried to figure out what “crushable” means by interpreting it in context. I failed. Can someone explain?

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน +1

      No worries, it just means very easy to drink in large quantity

  • @albrough
    @albrough 3 หลายเดือนก่อน

    FIGHT ME. Love it 😝

  • @gabrielpauly7931
    @gabrielpauly7931 2 หลายเดือนก่อน

    Cellar Science Berlin is Augusttiner ... Ja?

    • @TheApartmentBrewer
      @TheApartmentBrewer  2 หลายเดือนก่อน

      I don't think so. They say the yeast's origin is from Berlin and Augustiner is from Munich

  • @SchwarbageTruck
    @SchwarbageTruck 3 หลายเดือนก่อน +2

    Me, being a sour kraut: WAS?? WAS??? BUT BUT EXTERNAL ZEE OHH TWO IST NOT REINHEITSGEBOT. SIE MUSST SPUNDEN, UND AUCH KRAUSEN
    Me, being an American: who cares, it's just a tax law and this sounds great.

  • @dyyddson
    @dyyddson 3 หลายเดือนก่อน +16

    HELLO GUYS I LOVE CATS AND BEER HAHA THANKS FOR HEARING ME OUT

    • @jimbo4375
      @jimbo4375 3 หลายเดือนก่อน +1

      Me too. And rabbits

    • @AnalogueInTheUK
      @AnalogueInTheUK 3 หลายเดือนก่อน +1

      Me too.....and ladies!

    • @dyyddson
      @dyyddson 3 หลายเดือนก่อน +1

      @@AnalogueInTheUK wow chill mate my mom might watch these videos as well

    • @sp00ky_guy
      @sp00ky_guy 3 หลายเดือนก่อน

      i like crack

    • @TheApartmentBrewer
      @TheApartmentBrewer  3 หลายเดือนก่อน

      LMAO

  •  3 หลายเดือนก่อน

    What the heck is a "Drinkable beer"?

    • @GR333NZ0
      @GR333NZ0 3 หลายเดือนก่อน +2

      Think of a Pilsner vs. a heavy Porter. Much easier to crush the Pilsner than the Porter right? That means the Pilsner is more “drinkable”

  • @MrJara1018
    @MrJara1018 3 หลายเดือนก่อน +2

    They don’t sever Marzen beers at Oktoberfest…color me surprised … I am so sick of the liesssss, marketing bullcrap….. inauthentic…. What a fool I was to believe 😢