If you consider that old time alehouses were really just... normal houses where the households sold the leftover ale they didn't consume, then count whiskey making as a form of consumption... You might very well be close to being an alehouse if you just choose to make WAY too much beer for your whiskey production and sell the leftover to the public! And if you made brandy, selling leftover wine (together with the foods you want to bring in) could turn you into a tavern!
The dude worked his way through the female aristocracy of France. They loved him, and I credit his popularity and sexual prowess for getting the French on our side in the war for independence.
Early on with these you said these would not be good for the TH-cam algorithm but I’ve loved this even more to be honest. The evolution has been amazing.
Home distiller here - have a batch planned that is based off a Bud/Busch light "clone". Bud light is of course made with rice and Busch with corn. So I thought to do a mix of both. My recipe will be 75Lb Pilsner malt, 12.5Lb corn & 12.5Lb rice for a 40-45Gal batch of wort/mash. Of course the wort will be higher abv than a traditional beer just for distillation yield purposes. Fermented and distilled on grain.
117 West is a distillery in cali. that makes whiskey from beer recipies. They originaly thought they would be a brewrey and changed kind of last minute. I am a fan of the west coast whiskey that they make.
😍 I have actually fabricated 2 of those three burner brewing systems shown at 5:22!!! We took it from a magazine article. It was called the "Brutus Ten"!!! We brewed a LOT of beer with that thing!!! We drank a LOT of beer because of that thing!!!
I would LOVE to see you all make a whiskey, then brew a beer from the same base recipe and barrel age it in the barrels after the whiskey is finished aging. Would be a long term project but so interesting to taste the end result!
Goose Island's barrel aged beer defiantly re-ignited the trend but breweries have been barrel aging for over a hundred years. Good Luck, Have Fun and Cheers
As a homebrewer and in brewer circles, it's widely known that Texas beer laws are weird. Mostly due to legal definitions of what different things are in Texas vs. what they actually are. I think some 10-12 years ago, some breweries sued Texas so they could label their beers according to TTB rules instead of TABC rules. But there's still the distribution of said products that make no sense. But hasn't Crowded Barrel bought young beer/wash from local breweries before? Just, you know, put it in a bright tank instead of a still.
A brewery in Michigan aged a dark beer in a tequila barrel. It was a small batch and So good. Unfortunately the staff brewers drank it themselves. Larger batches have been requested…still waiting. 😢
Thought for a series: Find a bunch of varieties of a single type of grain, mash and distill separately and compare the new-makes that result (so with corn you have yellow dent/field, bloody butcher, white/flour, black Aztec, blue, Oaxaca green, purple etc.) At the end of each episode pick a few very promising ones, like 3 - 5, to barrel. Revisit in a year. So that's 2 episodes for each type of grain that you can find varieties of [I am aware I'm just describing experimental whiskey making. The idea is more to share the minutia in an ongoing fashion.] Would fit right in with the "will it distill" stuff.
Historically speaking the Wash, or unhopped beer is known as...Ale. Unfortunately language usage has changed and this is no longer the case anywhere outside dictionaries!
It never gets old seeing the sense of wonder and adventure come out when someone tries their first quality barrel aged beer. I would also add sours to the "styles that age well in barrels" category. They get sourerer and funkier.
Old Rasputin is good stuff. I wonder what would happen if someone distilled it. One of the small distilleries in my area occasionally gets a keg of beer from a local brewery and distills it. The results have been interesting.
My brother and I have brewed since I was around 15 (I didn't drink just helped make it) and I gotta say beer brewing and spirit making is VERY different. They have similarities, but there are ingredients that you would put in a beer to say make a good IPA that I'm not sure how would translate to whiskey. I have very limited experience in spirits, but have known people in the industry and most of any spirits (or brandy in the specific maker I knew) their spirit ingredients were extra wort from wine or cider that they sent through a still.
Went to Treaty Oaks a couple of years back and they were serving beer they were making on the side also. I think it takes a lot of effort to become really good at making beer. Difficult to do both beer and whiskey in the same place at a high level but I hope you guys kill it! ( Get Alchemy open already ffs! ) Is it possible to find a loophole in the tax law by doing a collab with Acopon instead of just of just selling their stuff? I love Acopon.
For the Cheers Worthy series, Eddie Aikau is a legendary surfer who has won many awards and is a lifeguard who is acredited with saving over 500 people
I am really excited you guys are starting craft beer brewing now that is one of the other things I view on TH-cam I hope you guys explore this more in other videos
I'm so stoked you guys at Crowded Barrel are going to do beer too! I wish more distilleries would experiment with beer, most especially barrel aged stouts, barley wines, etc while they wait for the whisky to age.
I really wish that I could be there for the tequila release event. I currently have 3 tequilas in my collection from NOM 1414, and they are very good. I hope that I'll be able to purchase a bottle of your new tequila for myself during the summer when I have a chance to go visit.
You should check out Seven Stills in San Francisco. They brew craft beer and then turn (some of) it into craft whiskey. The experience of tasting the (current batch of) originating beer side-by-side with the whiskey is one of the coolest tasting experiences I've had at a distillery or brewery.
New Holland in MI makes a whiskey aged in Dragon's Milk (stout) barrels. Add that format to the meta-inbred-evolution tasting lineup :) ...and here we have a whiskey that was aged in barrels that previously aged a stout, that was aged in barrels that previously aged this whiskey, that...
If y'all sell a bourbon barrel aged imperial stout we'd love to get it in WA. I've been trying a bunch of em lately and it would be awesome to try yours in the future
I always thought in Texas a distillery could not be attached to a brewery and vice versa. I know a few distilleries were grandfathered in to make beer in the same building but new ones had to be separated. Laws changed?
A fun episode of Would You Touch It would be have Brian on as a guest with the question being "would you bring Benjamin Franklin back to life?" I think it would be interesting to hear Rex, Andrew, and Brian's takes. The question itself could be twisted into any number of variations such as including a time limit and/or not actually rezzing him but instead pulling him from the 1700s to today.
I love brewing beer and drinking beer but, oh my god, I hate the cleaning. And trust me, it takes so very little of the wrong bacteria or whatever to ruin a batch.
It’s a dream to visit a establishment like have good sir we just don’t have the same culture surrounding this beautiful craft here in Australia like you do over there 👉 I’m a home distiller that loves a drop and I been busy working on some tasty drops ❤
Can the liquor store I work for in Maryland source Snake Bite? Tequila is my favorite. I have been looking for an overproof tequila. I don't think we have a single one 😅 I'd really like to get some.
Would you be able to "rent out" space in your area to local brewers to make a batch of their beer? It would be their beer, but technically made by you on your property.
What you do, is sell the precursor beer for your whiskies. Yes, cleaning is incredibly important in beer making. Without distilling, you've set up a really good environment for nasties.
The beer in england has no added carbonation. Our beer is pushed through the lines to the draft spout by pressurized carbon diaoxide. In England they "pull" a pint by actually pumping it from the keg to the spout. The big tall levers on our draft spouts are for decoration. In England they need them for leverage to pump th beer.
@@cosmiccatnip5406😂😂 you think you’re smart… nitrous oxide is two nitrogen and an oxygen…. It’s a nitrogen compound. carbonation is co2…. So nitrogen makes it creamy, and carbon is larger bubbles, both of which are bound with oxygen in this context.
Weird experiment… Since whiskey barrel aged beer is a thing… and beer is essentially a precursor to whiskey… barrel aged beer that’s then distilled into whiskey… your ultimate chicken/egg scenario
i brew beer. just take the non-carbonated beer and attached to a o2 and carbonate it. i can carb a 10 galleon batch of beer in 2 hours with o2 or do it the slow way and a couple of days.
Dueling Barrels Brewing and Distilling in Pikeville KY (Sister location to Lexington Brewing and Distilling) begins their beers, moonshine, and whiskey all in the same tanks. Its pretty cool to think about how it all starts with the same basic components and then diverges halfway down the road
If you consider that old time alehouses were really just... normal houses where the households sold the leftover ale they didn't consume, then count whiskey making as a form of consumption... You might very well be close to being an alehouse if you just choose to make WAY too much beer for your whiskey production and sell the leftover to the public! And if you made brandy, selling leftover wine (together with the foods you want to bring in) could turn you into a tavern!
So Benjamin Franklin was a college dropout and a cougar hunter 😂
franklin was a lot of things. not all good. but definitely a prolific stickman
The dude worked his way through the female aristocracy of France. They loved him, and I credit his popularity and sexual prowess for getting the French on our side in the war for independence.
Can you guys ferment non filtered beer like what Georgetown brewing in Washington State does?
@@nicklindsey3099 not personally
@@SA12String dude wasn't even hot he did he do that?
Infinite videos tasting whisky in special glassware and you pour an aged beer in a jar🤣 You are killing me Smalls!!
Early on with these you said these would not be good for the TH-cam algorithm but I’ve loved this even more to be honest. The evolution has been amazing.
For the Cheers Worthy series I recommend Josephine Baker - dancer, singer, spy, civil rights activist and adopted children from around the world
FYI Josephine Baker appears in the animated film Triplets of Belleville.
@@KristineMaitland Another reason to watch it again
Home distiller here - have a batch planned that is based off a Bud/Busch light "clone". Bud light is of course made with rice and Busch with corn. So I thought to do a mix of both. My recipe will be 75Lb Pilsner malt, 12.5Lb corn & 12.5Lb rice for a 40-45Gal batch of wort/mash. Of course the wort will be higher abv than a traditional beer just for distillation yield purposes. Fermented and distilled on grain.
You are distilling beer? I think you are doing it wrong.
Are you a home brewer or a distiller?
@@rymic72it's legal in New Zealand
@@Grunttamerdid you not watch the video
117 West is a distillery in cali. that makes whiskey from beer recipies. They originaly thought they would be a brewrey and changed kind of last minute. I am a fan of the west coast whiskey that they make.
Government ruins everything..
😍 I have actually fabricated 2 of those three burner brewing systems shown at 5:22!!! We took it from a magazine article. It was called the "Brutus Ten"!!! We brewed a LOT of beer with that thing!!! We drank a LOT of beer because of that thing!!!
Bro my fam is from Jalisco ,Mexico.. And even when I would visit, I have never seen tequila or mezcal over 40%ABV. EVER !
I would LOVE to see you all make a whiskey, then brew a beer from the same base recipe and barrel age it in the barrels after the whiskey is finished aging. Would be a long term project but so interesting to taste the end result!
Oh hey, its brian and jason murphy back together again! 🤣🤣🤣
From the thumbnail I didn't even recognise Brian. His appearance really changed
Goose Island's barrel aged beer defiantly re-ignited the trend but breweries have been barrel aging for over a hundred years. Good Luck, Have Fun and Cheers
Sons of Liberty in RI took this approach! They make mean beers for their two popular single malts!
I love how these latest videos squeeze out the most quality per second 🥇
Save us all, indeed
As a homebrewer and in brewer circles, it's widely known that Texas beer laws are weird. Mostly due to legal definitions of what different things are in Texas vs. what they actually are. I think some 10-12 years ago, some breweries sued Texas so they could label their beers according to TTB rules instead of TABC rules. But there's still the distribution of said products that make no sense.
But hasn't Crowded Barrel bought young beer/wash from local breweries before? Just, you know, put it in a bright tank instead of a still.
A brewery in Michigan aged a dark beer in a tequila barrel. It was a small batch and So good. Unfortunately the staff brewers drank it themselves. Larger batches have been requested…still waiting. 😢
Thought for a series: Find a bunch of varieties of a single type of grain, mash and distill separately and compare the new-makes that result (so with corn you have yellow dent/field, bloody butcher, white/flour, black Aztec, blue, Oaxaca green, purple etc.) At the end of each episode pick a few very promising ones, like 3 - 5, to barrel. Revisit in a year. So that's 2 episodes for each type of grain that you can find varieties of [I am aware I'm just describing experimental whiskey making. The idea is more to share the minutia in an ongoing fashion.] Would fit right in with the "will it distill" stuff.
Historically speaking the Wash, or unhopped beer is known as...Ale. Unfortunately language usage has changed and this is no longer the case anywhere outside dictionaries!
It never gets old seeing the sense of wonder and adventure come out when someone tries their first quality barrel aged beer.
I would also add sours to the "styles that age well in barrels" category. They get sourerer and funkier.
Old Rasputin is good stuff. I wonder what would happen if someone distilled it. One of the small distilleries in my area occasionally gets a keg of beer from a local brewery and distills it. The results have been interesting.
"This is unnecessary." Oh, it's very necessary. Absolutely. 🤣 And Ben Franklin was a CHARACTER! Such a legend!
Hops and Gin work really well :) There is a brewery in Munich called "Giesinger" producing a Gin flavored only with juniper berries and hops.
My brother and I have brewed since I was around 15 (I didn't drink just helped make it) and I gotta say beer brewing and spirit making is VERY different. They have similarities, but there are ingredients that you would put in a beer to say make a good IPA that I'm not sure how would translate to whiskey. I have very limited experience in spirits, but have known people in the industry and most of any spirits (or brandy in the specific maker I knew) their spirit ingredients were extra wort from wine or cider that they sent through a still.
Great episode! Half cheers worthy and half problem-solving/distillery update.
Your tequila party should be Star Wars themed… May the Fourth be with you, always!
Went to Treaty Oaks a couple of years back and they were serving beer they were making on the side also. I think it takes a lot of effort to become really good at making beer. Difficult to do both beer and whiskey in the same place at a high level but I hope you guys kill it! ( Get Alchemy open already ffs! ) Is it possible to find a loophole in the tax law by doing a collab with Acopon instead of just of just selling their stuff? I love Acopon.
Definitely check out Goose Island Bourbon county Stout beer! It’s incredible and my go-to
For the Cheers Worthy series, Eddie Aikau is a legendary surfer who has won many awards and is a lifeguard who is acredited with saving over 500 people
Beer and whiskey. Austin, here I come. :)
Please colab with Brian more. This was so much more enjoyable to watch than MR post Jason's absence as much as it pains me to say it.
Can you test if non hopped, barrel aged barley wine makes a difference in the whiskey?
I am really excited you guys are starting craft beer brewing now that is one of the other things I view on TH-cam I hope you guys explore this more in other videos
I'm so stoked you guys at Crowded Barrel are going to do beer too! I wish more distilleries would experiment with beer, most especially barrel aged stouts, barley wines, etc while they wait for the whisky to age.
I really wish that I could be there for the tequila release event. I currently have 3 tequilas in my collection from NOM 1414, and they are very good. I hope that I'll be able to purchase a bottle of your new tequila for myself during the summer when I have a chance to go visit.
New video time, distill all major beers. And then Use a Cask ale beer, which usually is naturally carbonated
Beer, mead, barley wine are amazing products!! That rabbit hole is huge!!! Good luck....can't wait to see the results!!
It be nice to have your guys stuff in stores compared to being shipped the shipping cost makes it tough to justify buying it. Might be time to upscale
long while back, ran into a recipe online for an award winning chamomile honey beer, that could be fun to sling... maybe to distill too.
I’m a beer guy first, though I love my whiskey. You have my attention.
Well, I didn't know there was a plural of a plural, but it makes sense. 1 mattress, 2 mattresses, 3 mattri.
You should check out Seven Stills in San Francisco.
They brew craft beer and then turn (some of) it into craft whiskey. The experience of tasting the (current batch of) originating beer side-by-side with the whiskey is one of the coolest tasting experiences I've had at a distillery or brewery.
New Holland in MI makes a whiskey aged in Dragon's Milk (stout) barrels. Add that format to the meta-inbred-evolution tasting lineup :)
...and here we have a whiskey that was aged in barrels that previously aged a stout, that was aged in barrels that previously aged this whiskey, that...
I would 100% buy a beer made by you guys. I'm not much of a whiskey drinker but I love beer. If I'm looking for liquor I go for rum.
If y'all sell a bourbon barrel aged imperial stout we'd love to get it in WA. I've been trying a bunch of em lately and it would be awesome to try yours in the future
Curious? Is the same amount of cleaning necessary when making beer wort for distillation as is necessary when making beer for consumption?
I always thought in Texas a distillery could not be attached to a brewery and vice versa. I know a few distilleries were grandfathered in to make beer in the same building but new ones had to be separated. Laws changed?
6:04 lol i guess ash is just a really really clean building just not sure its a sustainable practice
Please make bourbon barrel aged stout..........
Beer is just whiskey for the impatient.
I'm interested in you guys experimenting with some honey Mead and or some of that pineapple tepache Mexican style hard pineapple cider!! 🍻
Lol just wait till you get into aging your wash! On grain, off grain, alternative bitters (gruit)... there's soooooo much to explore!
I'd love to see you make a whiskey out of a gruit then age a gruit in that barrel!
Brian is embracing his dad bod and I'm all for it
As a person who likes history I love the new videos as of late investigating all these historical figures and events
Should've called in Cinco de Quatro and also sold chocolate covered bananas. (Still could.)
A fun episode of Would You Touch It would be have Brian on as a guest with the question being "would you bring Benjamin Franklin back to life?" I think it would be interesting to hear Rex, Andrew, and Brian's takes. The question itself could be twisted into any number of variations such as including a time limit and/or not actually rezzing him but instead pulling him from the 1700s to today.
I love brewing beer and drinking beer but, oh my god, I hate the cleaning. And trust me, it takes so very little of the wrong bacteria or whatever to ruin a batch.
Im also addicted to beer :)
It’s a dream to visit a establishment like have good sir we just don’t have the same culture surrounding this beautiful craft here in Australia like you do over there 👉
I’m a home distiller that loves a drop and I been busy working on some tasty drops ❤
Can the liquor store I work for in Maryland source Snake Bite? Tequila is my favorite. I have been looking for an overproof tequila. I don't think we have a single one 😅 I'd really like to get some.
Isn't carbonation a thing that naturally happens in the process of fermentation? If yes, then how can you have uncarbonated beer?
By not trapping it in a bottle/can
Love your approach on storytelling. You guys rock.
Would you be able to "rent out" space in your area to local brewers to make a batch of their beer? It would be their beer, but technically made by you on your property.
Stout is my fav beer, hope that is what you make!
Benjamin Had game 🗿
Franklin was quite the swordsman.
What you do, is sell the precursor beer for your whiskies. Yes, cleaning is incredibly important in beer making. Without distilling, you've set up a really good environment for nasties.
Dude! Kyle! Can I come brew with you!?!?!?! Please?
A Belgian Tripple may age well. I don't think I've ever seen a Tripple Barrel aged.
plus two free plowlers
The beer in england has no added carbonation. Our beer is pushed through the lines to the draft spout by pressurized carbon diaoxide. In England they "pull" a pint by actually pumping it from the keg to the spout. The big tall levers on our draft spouts are for decoration. In England they need them for leverage to pump th beer.
But but Snakebite is already a (beer based) drink! That’ll get confusing quickly behind the bar…
I know this is just a click bait title, but I’ve always said that beer is just whiskey that never reached its full potential.
use a whipped cream charger and you can carbonate it as it goes into the glass it's a more fresh taste and nitrogen gives it a creamy texture
It's nitrous oxide, not nitrogen
@@cosmiccatnip5406😂😂 you think you’re smart… nitrous oxide is two nitrogen and an oxygen…. It’s a nitrogen compound. carbonation is co2…. So nitrogen makes it creamy, and carbon is larger bubbles, both of which are bound with oxygen in this context.
Martin Luther had a similar apocryphal quote.
This is the very reason why i should revive the mash from making beer and use it for distilling whisky.
Benjamin Franklin's rules on ethics are very interesting. The follow my closest of all the ones I've studied
I miss some "regular" episodes about whiskey. Maybe it's just me who thinks that?
Yeah I stopped watching this channel as it's turned into something else from what it was. It's good for them and growth but I've moved on.
Weird experiment… Since whiskey barrel aged beer is a thing… and beer is essentially a precursor to whiskey… barrel aged beer that’s then distilled into whiskey… your ultimate chicken/egg scenario
The closest "beer" to whiskey is barley wine......😍
He was one of the presidents of the Continental Congress before we became a country...
The first two minutes definitely made me think y’all were going to start slipping people benjamins lol
I've got to try that Amburana Tequila
That’s the plural of matrices
Tequila might not be the answer, but it's worth a shot.
Going into a vice business will turn everyone into a Libertarian.
Im pretty sure it was established very recently that whiskey is ketchup
Innis and Gunn have been doing this for yeeeeeears.
i brew beer. just take the non-carbonated beer and attached to a o2 and carbonate it. i can carb a 10 galleon batch of beer in 2 hours with o2 or do it the slow way and a couple of days.
"she's standing right behind me isn't she?"
Stout and Port are the best type of beers anyways lol
What if its not carbonated till its opened?
Will this mattress support my really big sack. It's like five times the size of normal, and if it's an uncomfortable bed, they just get squished
I like beer as well. Quite a lot..
Is there peated beer?
Westward whiskey has one of the bigger brewery that won't release any beer to the public cause it's all going into whiskey
Dueling Barrels Brewing and Distilling in Pikeville KY (Sister location to Lexington Brewing and Distilling) begins their beers, moonshine, and whiskey all in the same tanks. Its pretty cool to think about how it all starts with the same basic components and then diverges halfway down the road
That ending😅
Why are you drinking out of jam jars? Is revenue down or something?
The Whiskey Rebelion 1790s
Y’all need to check out Bottle Logic Brewing’s “Stasis Project”