No doubt Nate's contributions to homebrewing have been significant since he started his channel. I hope he'll continue to do this. After all, homebrewing is a wonderful hobby whether you're doing it on your own or getting involved with the AHA. The point is Nate has his sweetspot as does AHA. Nate is creating his wonderful content entirely on his own, but AHA is a member organization where members learn together from each other.
Appreciate it Nate. Good stuff. I have learned the 'less is more lesson' the hard way. My beers are getting better with my setup. Hope to keep advancing that as well.
It is good that you mention that. There are so many recipes online that use 10 different malts and 12 different hops, you (should) know that each ingredient's contribution gets lost in the mix.
So many schools of thought with homebrewing. Chasing a clone (and trying to get specs and water profile down perfectly), going off the deep end on additives and complexity and gravity (because we can!). Sometimes remembering that beer is water, malt, hops and yeast and trying to perfect your home process based on that, not hiding behind a complex beer, is the most rewarding experience. In both brewing and drinking of your own beer. And knowing that your local water and your locally sourced ingredients (meaning sometimes you can't find just what you want) paired with your personal brewing/fermentation/delivery system will make something truly unique from you, instead of trying to be someone else.
I read a lot of beer historian Ron Pattinson and when it comes to porters and stouts his research into the brewing logs of English breweries over the last 200+ years is that they used primarily 3 malts... Pale, Brown, and Black. They were known as the London Trinity. I've made many of the recipes he has unearthed and those are without a doubt some of the best porters and stouts I've ever made. If nothing else they serve as a solid foundation for you to make any variation you can think of. A recipe doesn't need to have half a dozen grains for it to be complex.
As a retired chef, I've always told people less is more, same applies to brewing as well. I consider base malts my foundation for a solid brew. And using single hops you get know the flavors of each hops individually. Great advice!
Heard chef. Same thing I tell all the other guys on the line with me where I work - "Writing a novel for ingredients won't always make something taste good"
@SchwarbageTruck Spot on there, best to let the main ingredients shine and be the star of the show. Had a kid once want to add vanilla to hollandaise, I told him take a little and do it and taste it. But I reminded him it's hollandaise not custard.🤣🤣🤣
@@BrewsBrats lol I was definitely that kid once in my life. But yeah, someone consciously putting in every ingredient in with a specific idea behind every single one vs someone just throwing in adjective after adjective is a great way to tell if someone is being creative as opposed to just doing stuff because they saw it somewhere. I always try to remember "don't just know the 'what' but the 'why' and the 'how' for things too"
I used to make beers way too complicated, until one day when I had just 10 days to turn around some homebrew for a festival and didn’t have time to go shopping. So I scraped together a Best Bitter with just 95% of my local maltster’s Maris Otter-like malt, and 5% of 80°L crystal malt. Hopped with a blend of Sterling & Target that I had on hand at just 60 & 5 minutes, and fermented with Nottingham ale yeast, the only packet I had in my fridge. Best beer I’ve ever made in my opinion, and I’ve made some very good, award-winning beers. The first pint felt like rediscovering beer. Immediately made me scrap most of my recipes with 7, 8, 9, 10 or more malt varieties and 4 or 5 different hop varieties.
Nate, I am new to brewing but very serious about my journey. I am currently setting up my brewery in my basement. Content like this is very helpful. Thanks.
You’re dead on and I totally agree! One of my first imperial stout recipes had everything and the kitchen sink in it. Roasted barley, Carafa, black malt, honey malt, biscuit malt etc etc. You get the picture. I don’t think it was worse than my later versions. But I definitely didn’t taste any “layers” from the different malts. I think having too complex a grain bill is simply a waste of specialty malts. You can’t get all of those notes in the finished product.
Great advice, i haven't designed many beers but the best i made was a gluten reduced smash with clarity ferm , that was well received on Canada Day this past year, I often think of the Video The Apartment Brewer made after visiting you, to chase the flavor profile.
Thanks for sharing these wise words! Homebrewing equipment has come a long way and I think many home brewers are brewing really great beer. Its very easy too to get carried away w recipes. You guys should do some classes for home brewing. You have clearly made an effort to stay connected to the hobby. I think there would be a lot of interest 😎
As someone who cooks for a living: 100% agree - "complicated" is not the same thing as "complex" at least for flavor. Always important to know how to walk before you can run. There's a reason why a LOT of world class beers from places like Germany, Belgium & the Czech Republic are basically SMaSH beers
OMG preach!! Even a lot of pro brewers I used to work with thought adding more stuff to their recipes would add complexity. My philosophy in any style is pick the best base malt you can find for that style, and the specialty should complement and not dominate the base malt. Most of my recipes are 85-90% base malt. I listened to a podcast with a well-respected brewer in Chicago. He stated base malt made no difference in his barrel-aged stouts. Then when he was asked what specialty malts he uses, and IIRC it was 6-8 different specialty malts and adjuncts. Doing some back of the envelope calculations, his grist’s might have been 60% base malt, at most. No wonder he didn’t notice a difference. What beer is hotter globally right now than Guinness Draught? That’s a beer with 2-3 types of grain and one bittering hop addition.
I think I'd like more on the "execute it perfectly" because you went into detail in previous videos about how the process is crucial, and i guess I need more guidance on how to make the best process. Which I understand is an impossible ask because you don't know my equipment setup.
It's great advice for those just starting. I'd also suggest new brewers try a few recipes available already to see what styles, malts, hops, yeast etc. that they enjoy most and then branch out from there. Make sure your making good beer from a recipe before you go rogue!
Was already in the works but I'll be brewing a Red IPA this weekend with just light munich malt and simcoe hops and fermented on US05. KISS and all that.
How can less be more? More is more /some swedish guy All joking aside I fully support the message. Done four lagers with just Barke malt and either mittelfruh, saaz or homegrown fresh hops just to see what that would do. You learn a ton.
You made this video cuz the beer gods told you I was over complicating my next attempt at an IPA that was great the first time around and I should keep it simple.
"How do I make a beer like Tree House? The answer is it's probably a lot more simple than you think." It can't be that simple. I haven't found another NE style IPA in the world that tastes anything like Tree House beers. It's depressing because I have to travel all the way from Colorado just to get my hands on it, lol..
Key , Good water , good water adjustment , ph in check , fermentation temp in check , sanitize , sanitize , !!! Keep oxygen out of your finished beer .
I wish I had said this but honestly even water adjustment is overthought and does more harm than good a lot of the time, especially in my observation of home brew.
If the 25% Tariffs on Canadian barley go into effect the Craft beer industry wont survive, They are struggling due to price increases due to war in Ukraine and the pandemic. Canada produces three time the Barley of the USA. I love American Craft beer but the industry will collapse and big beer companies are very happy.
Thanks for watching, all. In case you missed it, check out Brewers vs. Brewers! th-cam.com/video/Ru51yI8zOcs/w-d-xo.html
This channel has done more for the homebrewing community than the American Homebrewers Association in the last year.
Hey, don’t limit the uselessness of the AHA to the last year
No doubt Nate's contributions to homebrewing have been significant since he started his channel. I hope he'll continue to do this. After all, homebrewing is a wonderful hobby whether you're doing it on your own or getting involved with the AHA. The point is Nate has his sweetspot as does AHA. Nate is creating his wonderful content entirely on his own, but AHA is a member organization where members learn together from each other.
Really appreciate these videos. I love that you are a homebrewer at heart. Cheers!
The last comment is huge. Start with a (simpler) recipe *and execute it perfectly*. Add complexity and iterate once your execution is stellar.
complexity through process not ingredients - keep is simple regardless !
Really appreciating the homebrewing content. Thanks again
Appreciate it Nate. Good stuff. I have learned the 'less is more lesson' the hard way. My beers are getting better with my setup. Hope to keep advancing that as well.
It is good that you mention that. There are so many recipes online that use 10 different malts and 12 different hops, you (should) know that each ingredient's contribution gets lost in the mix.
So many schools of thought with homebrewing. Chasing a clone (and trying to get specs and water profile down perfectly), going off the deep end on additives and complexity and gravity (because we can!). Sometimes remembering that beer is water, malt, hops and yeast and trying to perfect your home process based on that, not hiding behind a complex beer, is the most rewarding experience. In both brewing and drinking of your own beer. And knowing that your local water and your locally sourced ingredients (meaning sometimes you can't find just what you want) paired with your personal brewing/fermentation/delivery system will make something truly unique from you, instead of trying to be someone else.
Yes!!
I read a lot of beer historian Ron Pattinson and when it comes to porters and stouts his research into the brewing logs of English breweries over the last 200+ years is that they used primarily 3 malts... Pale, Brown, and Black. They were known as the London Trinity. I've made many of the recipes he has unearthed and those are without a doubt some of the best porters and stouts I've ever made. If nothing else they serve as a solid foundation for you to make any variation you can think of. A recipe doesn't need to have half a dozen grains for it to be complex.
We are just starting our homebrewing journey so perfect timing :) Thank you!
As a retired chef, I've always told people less is more, same applies to brewing as well.
I consider base malts my foundation for a solid brew. And using single hops you get know the flavors of each hops individually.
Great advice!
Glad you agree!
Heard chef. Same thing I tell all the other guys on the line with me where I work - "Writing a novel for ingredients won't always make something taste good"
@SchwarbageTruck Spot on there, best to let the main ingredients shine and be the star of the show.
Had a kid once want to add vanilla to hollandaise, I told him take a little and do it and taste it. But I reminded him it's hollandaise not custard.🤣🤣🤣
@@BrewsBrats lol I was definitely that kid once in my life. But yeah, someone consciously putting in every ingredient in with a specific idea behind every single one vs someone just throwing in adjective after adjective is a great way to tell if someone is being creative as opposed to just doing stuff because they saw it somewhere. I always try to remember "don't just know the 'what' but the 'why' and the 'how' for things too"
Thank you for taking the time Nate! Cheers!!
More of this type of content please! Thanks for sharing 🍻
Great advice. Thanks!
Glad it was helpful!
Thanks for this reminder!
You are so welcome!
I used to make beers way too complicated, until one day when I had just 10 days to turn around some homebrew for a festival and didn’t have time to go shopping. So I scraped together a Best Bitter with just 95% of my local maltster’s Maris Otter-like malt, and 5% of 80°L crystal malt. Hopped with a blend of Sterling & Target that I had on hand at just 60 & 5 minutes, and fermented with Nottingham ale yeast, the only packet I had in my fridge.
Best beer I’ve ever made in my opinion, and I’ve made some very good, award-winning beers. The first pint felt like rediscovering beer. Immediately made me scrap most of my recipes with 7, 8, 9, 10 or more malt varieties and 4 or 5 different hop varieties.
Nate, I am new to brewing but very serious about my journey. I am currently setting up my brewery in my basement. Content like this is very helpful. Thanks.
Glad it is helpful- godspeed!
Wow as a home brewer that inspires to go commercial, I truly appreciate your advice!
You wanted to make this video because you clearly love brewing and want to share your experience! Thanks!
Love the homebrew content! If we ever make a trip up to the NE we are gonna stop by!
Hey, this was a great video. As someone with only a couple dozen batches under my belt who wants to get better I love this kinda thing. Thanks.
Thanks! Glad it was helpful.
I’m super confident that Nate brewed from fields to glass
Exactly what I needed to hear today.
Excellent advice thanks !! Cheers 🍻🍻🍻
Please more of Nate's wisdom!
Great advice Nate!
Happy brewing!
You’re dead on and I totally agree! One of my first imperial stout recipes had everything and the kitchen sink in it. Roasted barley, Carafa, black malt, honey malt, biscuit malt etc etc. You get the picture. I don’t think it was worse than my later versions. But I definitely didn’t taste any “layers” from the different malts. I think having too complex a grain bill is simply a waste of specialty malts. You can’t get all of those notes in the finished product.
Great advice, i haven't designed many beers but the best i made was a gluten reduced smash with clarity ferm , that was well received on Canada Day this past year, I often think of the Video The Apartment Brewer made after visiting you, to chase the flavor profile.
Thanks for sharing these wise words! Homebrewing equipment has come a long way and I think many home brewers are brewing really great beer. Its very easy too to get carried away w recipes.
You guys should do some classes for home brewing. You have clearly made an effort to stay connected to the hobby. I think there would be a lot of interest 😎
As someone who cooks for a living: 100% agree - "complicated" is not the same thing as "complex" at least for flavor. Always important to know how to walk before you can run. There's a reason why a LOT of world class beers from places like Germany, Belgium & the Czech Republic are basically SMaSH beers
Great steak = Salt + Pepper and flawless technique!
Love the homebrew content! I’d be interested to hear about Nate’s progression from novice homebrewer to professional.
grind. iterative improvement over thousands of batches. No formal training. That’s pretty much it
@@treehousebrewcoWhat happened to the blog?
Great advice. Less is more. Start small grow bigger
Or stay small!
Great advice, one of my favorite homebrews I ever made was a SMASH beer using just maris otter and el dorado hops
Legit Nate Cheers 🍻
🤟🏻
OMG preach!! Even a lot of pro brewers I used to work with thought adding more stuff to their recipes would add complexity.
My philosophy in any style is pick the best base malt you can find for that style, and the specialty should complement and not dominate the base malt. Most of my recipes are 85-90% base malt.
I listened to a podcast with a well-respected brewer in Chicago. He stated base malt made no difference in his barrel-aged stouts. Then when he was asked what specialty malts he uses, and IIRC it was 6-8 different specialty malts and adjuncts. Doing some back of the envelope calculations, his grist’s might have been 60% base malt, at most. No wonder he didn’t notice a difference.
What beer is hotter globally right now than Guinness Draught? That’s a beer with 2-3 types of grain and one bittering hop addition.
Great advice. One of the best beers (IPA) I've ever made was simply simcoe hops with rahr pale ale malt.
I think I'd like more on the "execute it perfectly" because you went into detail in previous videos about how the process is crucial, and i guess I need more guidance on how to make the best process. Which I understand is an impossible ask because you don't know my equipment setup.
It's great advice for those just starting. I'd also suggest new brewers try a few recipes available already to see what styles, malts, hops, yeast etc. that they enjoy most and then branch out from there. Make sure your making good beer from a recipe before you go rogue!
The more I think about it the more prescient it might be for seasoned brewers. I’m even pep talking myself
Love the salty words of wisdom. Maybe I'll do a 75:25 pils to flaked oat NEIPA soon. Any recs on a two-hop combo other than CitMo?
Nelson single hop
Hell yeah, done deal.
Was already in the works but I'll be brewing a Red IPA this weekend with just light munich malt and simcoe hops and fermented on US05. KISS and all that.
That beer is going to he spectacular. A splash if gypsum if your water is soft
How can less be more? More is more /some swedish guy
All joking aside I fully support the message. Done four lagers with just Barke malt and either mittelfruh, saaz or homegrown fresh hops just to see what that would do. You learn a ton.
I fully support an Yngwie quote 😄
You made this video cuz the beer gods told you I was over complicating my next attempt at an IPA that was great the first time around and I should keep it simple.
Yes. It’s true. Take something out of
Evening Nate.
🐐
As a brewer i agree
🍻
💃🏻
"How do I make a beer like Tree House? The answer is it's probably a lot more simple than you think." It can't be that simple. I haven't found another NE style IPA in the world that tastes anything like Tree House beers. It's depressing because I have to travel all the way from Colorado just to get my hands on it, lol..
More pro advice please :)
I’m planning out a west coast IPA , keeping it simple and clean however it will involve a shitload of hops !!!!!
make it with 2-row and Simcoe and I guarantee you it will be spectacular
nice suggestion , but I’m working on what I have , American pils , and simcoe and Nelson 😊, peace !!!
I got to get out to treehouse !! One beer I have never tried !!
Key , Good water , good water adjustment , ph in check , fermentation temp in check , sanitize , sanitize , !!! Keep oxygen out of your finished beer .
I wish I had said this but honestly even water adjustment is overthought and does more harm than good a lot of the time, especially in my observation of home brew.
yeah I agree , but that’s the worm hole I’m in !!!lol
Simple, not easy.
If the 25% Tariffs on Canadian barley go into effect the Craft beer industry wont survive, They are struggling due to price increases due to war in Ukraine and the pandemic. Canada produces three time the Barley of the USA. I love American Craft beer but the industry will collapse and big beer companies are very happy.
Didn't like this video sorry. Overthinking the hobby is just part of the fun.
SMaSH. Best way to discover new hops, yeast and malt without complicating things. Once you understand the ingredient, then you can progress.