DANG IT! This was based on old research. There are now commercial beers stronger than snake venom. I guess we will need to do it again. What beer style should we use to actually take the title?
Just give up when the stuff is already race car fuel. INSTEAD: Work on the base concept and make a, say, 40% ABV fortified beer, fortified from it's own stock, that works really damn well. The concept is interesting as hell. It blends whiskey and beer concepts perfectly. I know IPAs is all the rage these days, but I'd like to see this done as a classic pilsner style lager.
The benefit of the distillation method would be the removal of the heads and foreshore...that freeze distill will not do...so healthier if that can be said lol......but there would be more flavour in the freeze distillation method because the tails are still there...not sure if that would be a good thing or not ...I
@@justincredible4314 It's also important to note that with Freeze distillation you do keep the colour as you are just removing water and a few water solubles.
I’m Canadian and worked In The states for 4 years metrics for sure better but needed to know both Been watching your channel religiously for years. Keep up the great content
I’ve been following this channel now for a few years to learn a bit about distilling but am a beer man to the core.. that was by far my most favourite video so far. You guys Rick.
"That looks pretty cool and by cool, I mean, I don't really wanna try it." 😂😂😂 The filmography of Emmett inhaling the smoke off of the carbonated bottle was pretty damn epic!
I think fortifying a beer is equally "cheating" as freeze distilling. Did you have fun? Where good times had? Then who gives a flying f**k. More importantly I now need to make a fortified NEIPA because that just sounds delicious. Great video, cheers!
In the western part of WA the biggest thing that struck me was the rain.... But that said, this has definitely given me ideas. As a home brewer and distiller, this video hit me where it means stuff. I wanna try this so bad.... Thankyou. Great video, well done guys.
Thanks Jeese. Would be good to have a plated still series and why you would use plates over pot still. I have a 4 plate still and have started using pot method. Trying to figure out which method.
I can let you know how you can definitely raise it I tape plastic over the top and allow it to drip back in. Drain beer out scaled-down the grain and add 50% beer back to the 5gallon of scaled-down grain add sugar and yeast then finish stirring add back beer wait 14 to 20 days until the 50 gallon trash bag goes back in the barrel and it will climb 15% to 30% in 2 months and it can be repeated up to 6 months and you a very valuable results
Excellent episode, really fun! Edit: On the cocktail it would be fun i would propose the last ward . 1part of this, 1 part green chartreuse(if you can find some plz send we are in need xD), 1 part lime juice and 1 part marasquino liquer.
Speaking of saltines. I opened a sleeve a few weeks ago, and they looked like they were all baked twice. *_Jackpot!_* I wish they'd sell them just like that!
Love those clawhammer kegs. Next colab should have a "Mr Beast" style give away with a whole clawhammer brew kit away. Seriously though great video team
A beer is considered as one as long as it stays within it's natural gazeification, wich cryodistillation is (that's even an old type called "Eisbeir", or "Eisbeer" meaning "Ice-beer"). Boiling distillation, A Contrario, is not. And actually, Snake Venom (also called "Fake Venom") is not cryo distilled, it seems, but ethanol added, just like you did.
There are lots of people in the US that say "freeze distilling" is legal but it isn't. The FTB (Franchise Tax Board) defines a "distiller" as anyone who removes the non alcohol portion of an alcohol solution BY ANY MEANS. So by freeze distilling you are classified as a distiller and can be subject licensing and taxes on what you produce, even for personal consumption.
It's all a grey area, that's for sure. Removing the water from beer by freeze distillation is, IMO, stretching the definition of "Beer", but barrel aging exists so... However, I recon distillation that collects the alcohol and some flavour does cross the line. But I'm on the fence with fortified beers like Mikkeller's Black Fist, even if the fortification was with what used to be beer.
Any distilling or fortifying means it's not "beer" to me any more but a fortified beer or a spirit, something like that. What is the strongest straight fermented beer? I think the Sam Adam's Utopia is straight fermented and barrel aged, no concentration being done?
I live in West Virginia. A state in the United States. My state just made it legal for us to distill for personal use. I want to start my own TH-cam channel about how to make good quality liquor
I used to enjoy Dog Fish Head's Raison de'etre and their more potent, Raison de'extra, which was 18-20% abv Belgian styles made with raisins, way back in the very early 2000s, and they were definitely not carbonated, at least I sure as hell don't remember them being lol... I always thought they made some pretty good stuff for being a medium sized American brewery, what was that other stuff I used to enjoy from them, that pumpkin ale they used to make, and I typically hate pumpkin spice crap, but damn that stuff was good.
As an American who lived in Canada for a year. I can honestly say that metric is far superior to freedom units. Especially in recipes and scientific applications.
Imo, around 10% max for your mash will deliver a far superior product. Even though it doesn't yield as much. When I'm distilling beers, I like to be just under 8%. But then again, I'm going for taste, not for volume.
Freeze distilling isnt anything new. Been doing it for beers like Eisbock, or drinks like apple jack. Fortification is just fine as well. Sounds like a great beer. Call it a 4x4 IPA.
DANG IT! This was based on old research. There are now commercial beers stronger than snake venom. I guess we will need to do it again. What beer style should we use to actually take the title?
Do a cider!
Barleywine.
That raisiny aroma and taste will be spot on in a Barleywine.
A classic kiwi Draught beer! Personally I would vote for Lion brown, or speights, but you could go with a Waikato, or DB! But a Draught beer!!!!!👍😎👍
Golden ale? 👀
Just give up when the stuff is already race car fuel.
INSTEAD: Work on the base concept and make a, say, 40% ABV fortified beer, fortified from it's own stock, that works really damn well. The concept is interesting as hell. It blends whiskey and beer concepts perfectly.
I know IPAs is all the rage these days, but I'd like to see this done as a classic pilsner style lager.
ZZ Hops has entered the building.
😂 good giggle out of this
Well there's no third z, someone's missing a beard
Nice😂
Haha ZZ Tops
@lewiscattell6060 no this is correct oddly enough the member without a beard was drummer Frank Beard lol
Freeze distillation is pretty traditional in brewing such as the Eisbock.
The benefit of the distillation method would be the removal of the heads and foreshore...that freeze distill will not do...so healthier if that can be said lol......but there would be more flavour in the freeze distillation method because the tails are still there...not sure if that would be a good thing or not ...I
@@justincredible4314 It's also important to note that with Freeze distillation you do keep the colour as you are just removing water and a few water solubles.
Glaub mal nicht dass da außerhalb von Deutschland jemand schonmal gehört hat😅
@@Spinddrift I've heard of it outside of Germany... but only in Austria lmao
Came here to say this. Everyone who thinks that traditional German beer is not real beer should check their beeriorities.
I’m Canadian and worked In The states for 4 years metrics for sure better but needed to know both
Been watching your channel religiously for years. Keep up the great content
I’ve been following this channel now for a few years to learn a bit about distilling but am a beer man to the core.. that was by far my most favourite video so far. You guys Rick.
Kyle was hammered the last five minutes of this.
How could you not be. I've made limoncello with 190 proof everclear before and it goes straight to your head.
"The only thing I know in kg is because thats how cocaine comes" lmao im ded.. bro spoke the truth frfr
"That looks pretty cool and by cool, I mean, I don't really wanna try it." 😂😂😂
The filmography of Emmett inhaling the smoke off of the carbonated bottle was pretty damn epic!
filmography is the wrong word, i think you mean cinematography?
@@OriginalPoopMaster5000 I like making words when I can't think of what I'm thinking of. Don't judge me 🤣
I think fortifying a beer is equally "cheating" as freeze distilling. Did you have fun? Where good times had? Then who gives a flying f**k. More importantly I now need to make a fortified NEIPA because that just sounds delicious. Great video, cheers!
Awesome video, guys. I watched and loved the whole thing. I hope the boys come back to NZ soon.
In the western part of WA the biggest thing that struck me was the rain.... But that said, this has definitely given me ideas. As a home brewer and distiller, this video hit me where it means stuff. I wanna try this so bad.... Thankyou. Great video, well done guys.
ZZ Top... right there, well done Team.🍻🍺Cheers.
“This is beer man we gotta do all the silly things”😂😂 15:45
Jesse, this was a very interesting and enjoyable video to watch. Some very interesting ideas for craft brewing and distilling. Thanks for the video...
Always love the collab with Clawhammer! I want to try this but at a much lower ABV... perhaps 40% and as a smoked porter versus IPA!
Thanks Jeese. Would be good to have a plated still series and why you would use plates over pot still. I have a 4 plate still and have started using pot method. Trying to figure out which method.
Awesome project boys.
Respect. Peter
It's fortified IPA, no shame in that, plus, freeze distilling keeps the bad alcohol! Yall made a cleaner product!
Brilliant video lads, thank you! Also, can confirm superdelic hops are awesome!
Great vid. Can relate to the rain. Now confirm why I dont do beer. So much gear and methods involved!
I have used oatmeal for a cap and also chicken scratch feed but I use mostly whole grain and peach or 🍇 some times both
He always reminds me of Dennis from Always sunny in Philadelphia 😂
That was a good video. I really enjoyed watching it. Thanks.
I can let you know how you can definitely raise it I tape plastic over the top and allow it to drip back in. Drain beer out scaled-down the grain and add 50% beer back to the 5gallon of scaled-down grain add sugar and yeast then finish stirring add back beer wait 14 to 20 days until the 50 gallon trash bag goes back in the barrel and it will climb 15% to 30% in 2 months and it can be repeated up to 6 months and you a very valuable results
Excellent episode, really fun!
Edit: On the cocktail it would be fun i would propose the last ward . 1part of this, 1 part green chartreuse(if you can find some plz send we are in need xD), 1 part lime juice and 1 part marasquino liquer.
Naming it dark moon would be good fun. Everyone will think blue moon, but no it's a full flavor moonshine:-)
Wow didn’t know they did beer this strong ,, well done 👍
Love this channel makes me feel i can accomplish anything brewing wise. I am avout to make the saftey net bourbon
Jesse broke them at the end. Gotta respect the honest reactions.
Dam now you have to make a weatbix brew now, your son is gold for ideas.....
The table touch got me when they taste test😊
38:30 "Will it carbonate?"
38:49 "The answer is yes. Yes it will."
Snake venom is also spiked
If you want a suggestion for a style to make something stronger, maybe a Porter?
Speaking of saltines. I opened a sleeve a few weeks ago, and they looked like they were all baked twice. *_Jackpot!_*
I wish they'd sell them just like that!
ur going to have some crazy DMS levels with that 5 minute boil💀
That fit guy needs to call a hotline
Left and right audio is flipped in this lol
Massiv match up ! 🔥 Hangin with the buds, craftin dirty ass potions... absolute dream. 🧙♂🙏⚗
Can you guys do "Sharp Dressed Man"? 😆
HA! We could bumble our way through it. Been a while since I touched a drum kit.
@@StillIt 🎸🎶🤘
Nice one brother, you got the bois bak, they real smart 👍
It would have been nice to know a little bit more about how you can get a beer to ~70%ABV without adding liquor. Good video thanks.
Freeze distilling has it's place but when you put your blood sweat and tears in it means more at least in my book
Yeah I hear you
@StillIt why not get an in line valve for your water so you can adjust while still at the still?
remember those small airplane soda cans.... would be kinda cool to make a beer that size and at 69% it would be the sleeper car of the beer world
Why didn't you carbonate with the distillate in the keg?
ah, the sounds of Kiwi liquid sunshine as a background to the tasting session.
wearing my speights t shirt as i watch this. proud to see him drinking speights during this ep haha
That was chaotic.
I'm glad I'm not alone when it comes chaotic brew days..
First time viewer here, enjoyed the video and will watch more!
Hello, was wondering if you can make a 420 beer or spirit
I have a question...since you are grinding to powder what is your time if you grind it
Love those clawhammer kegs. Next colab should have a "Mr Beast" style give away with a whole clawhammer brew kit away. Seriously though great video team
I LOVE low ibu hazy, juicy beers. So delicious!
The 120v pump on 240v lol. That is so funny
Surprised it survived
Finally, a beer to get Legolas drunk.
Your Videos are awesome man . 👍
Im not sure when you guys filmed this but Mountain Dew now has Hard Mountain Dew
A beer is considered as one as long as it stays within it's natural gazeification, wich cryodistillation is (that's even an old type called "Eisbeir", or "Eisbeer" meaning "Ice-beer"). Boiling distillation, A Contrario, is not. And actually, Snake Venom (also called "Fake Venom") is not cryo distilled, it seems, but ethanol added, just like you did.
There are lots of people in the US that say "freeze distilling" is legal but it isn't. The FTB (Franchise Tax Board) defines a "distiller" as anyone who removes the non alcohol portion of an alcohol solution BY ANY MEANS. So by freeze distilling you are classified as a distiller and can be subject licensing and taxes on what you produce, even for personal consumption.
Have you, or would you, do a video using figs? Blue corn and figs is my special recipe.
Hell yes I would! Have you tried Balcones Rumble?
@@StillIt no, but I would.
This was awesome! lol... hilarious reactions.
It's all a grey area, that's for sure.
Removing the water from beer by freeze distillation is, IMO, stretching the definition of "Beer", but barrel aging exists so...
However, I recon distillation that collects the alcohol and some flavour does cross the line.
But I'm on the fence with fortified beers like Mikkeller's Black Fist, even if the fortification was with what used to be beer.
Any distilling or fortifying means it's not "beer" to me any more but a fortified beer or a spirit, something like that. What is the strongest straight fermented beer? I think the Sam Adam's Utopia is straight fermented and barrel aged, no concentration being done?
Should have rinsed the grain basket and used it for the hops instead of a bag.
Now I think Still It needs to come to America 🇺🇸
🤘🏻😎🤘🏻
I live in West Virginia. A state in the United States. My state just made it legal for us to distill for personal use. I want to start my own TH-cam channel about how to make good quality liquor
I used to enjoy Dog Fish Head's Raison de'etre and their more potent, Raison de'extra, which was 18-20% abv Belgian styles made with raisins, way back in the very early 2000s, and they were definitely not carbonated, at least I sure as hell don't remember them being lol... I always thought they made some pretty good stuff for being a medium sized American brewery, what was that other stuff I used to enjoy from them, that pumpkin ale they used to make, and I typically hate pumpkin spice crap, but damn that stuff was good.
I use Superdelic in my Hazies, along with Galaxy and Citra. It’s the GOAT
As an American who lived in Canada for a year. I can honestly say that metric is far superior to freedom units.
Especially in recipes and scientific applications.
Wow Team thats what this is all about love it. We skould get some locals together and do something like this
Did you ever hear of the "Reinheitsgebot" ? That´s beer. Everything else is just sacrilege. 🤣
don't get rid of the ambient sounds EVER, sub'd
Hell yeah 69% thats crazy. Cheers 🍻
This was deeply fascinating, and I very desperately hope you come back around to do that Russian imperial stout. Because delicious.
In which two Americans fly 3,000 miles and re-invent “a beer and a shot”😝
5:00 the slurp
"freedom units" LOL!!!! I need to go get some freedom fries now!!!!
woah... I could get behind something like this
I’m from Canada
Weight of grain in kg hops oz
Personal weight lbs. fermentation temp f. Outside temp c.
That sounds super confusing ha.
Do you intuitively know both systems at all increments? Or more just in the ranges that you often use them?
That has to cause headaches!
I would say freeze distilling beer is more beer than a fortified beer is
Yeah I feel you. There is at least a BJCP classification for freeze distilled beer right?
the angst, only just made it vibe.. 100% relate.. ain't worth shit if theres no struggle 😂 or maybe we're just suckers for punishment
Nice video, but a shame you couldn't use their mics, because you barely hear them
I believe that’s called a boiler maker!
Did you stir that beer with a hydrometer, to flatten it?😂
This gives off strong Frank Gallagher beer vibes
Great collab as always.......if you guys could only have a little more fun though!!
Imo, around 10% max for your mash will deliver a far superior product. Even though it doesn't yield as much.
When I'm distilling beers, I like to be just under 8%. But then again, I'm going for taste, not for volume.
don't say freeze distilling, correct term is fractional crystallization :)
Nice%
Alcohol bonding...great work lads!
Even when I use corn I leave it whole and wk it up to 6 times
I just wanna hang out with you guys
is it just me or is the left and right audio channels swapped, (insert 'down under' joke here)
man my left ear loved this video lmao
Freeze distilling isnt anything new. Been doing it for beers like Eisbock, or drinks like apple jack. Fortification is just fine as well. Sounds like a great beer. Call it a 4x4 IPA.
This is a horizontal video but the sound is balanced for vertical. Y’all should reupload because it ruins the audio for mobile.
Great video, but that music near the end just drowned out most of what you were saying through my speakers.
You guys look like someone who'd make an IPA