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 😂
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.
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
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 😅
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.
@@mbarn They hit the marketing point to sell beers that are really just their own experiments. Somewhat interesting from a brewing point, but without exact details of strains, it's just marketing to sell full-batch experiments for their own knowledge it seems. It's also good education for the average beer drinker to experience what brewers experience with strains.
@@AndrewLynch9 5 can easily be the Verdant strain too. I think LA3 is the third can since they've used it. And Verdant is a relatively new strain on market.
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
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!!
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.
It really depends what hops you dry-hop with and which bound thiol precursors they have in what concentration. The Savignion blanc (some say passion fruit, guava or even rhubarb or grapefruit (I call the taste "mangosteen") taste comes from the Thiol "3-MH" 3-Mercaptohexanol, and it's really high in Saaz and Cascade hops which a lot of people are using for mash-hopping right now.) www.brewersassociation.org/wp-content/uploads/2020/05/CBC-Online-Seminar-Presentation-Development-of-Thiols-and-Thiol-Precursors-in-Different-Hop-Varieties.pdf
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
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.
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 ?
@@Robbbed I had the pleasure of drinking a couple TH beers before and really enjoyed them. Hard to get them down in MS so a trip to TH will remain on my bucket list.
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.
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?
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.
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 :)
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?
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.
It COULD be, but there's other suppliers of Thiolized yeast strains now. Berkley yeast has quite a few interesting GMO strains including thiolized strains that are only available to professional brewers, too. There's a couple suppliers doing cross-breeding to get Thiolized yeasts that can be sold in Europe now, too. -I DO think you're right with #2 an IRC7 gene-enabled Thiolized yeast and #4 a Pat B Omega strain either single hopped with Cascade or Citra givSauvignon Blanc notes.
@@LaVeronaProductions very weird that 6 different yeast happens to have exact same attenuation, i think the abv is different just that they just put 8 on there
@@LaVeronaProductions grain bill is same for saison dupont and a german pilsner, both 100% pilsner malt 12 plato, they are gonna be very different alcohol, i'm very sure these didn't end up attenuating exactly the same
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
Glad you enjoy it!
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!
🙌🏻
Yea becoming an awesome watch
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.
Our pleasure!
Great content Nate…. I picked up some #5 after seeing this video and wasn’t disappointed. An excellent beer. Loving the new channel.
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!
Looks like the most fun R&D program in the world.
Yes to pitchers in the tap room!
We want a pitcher! 🤣🤣🤣
I would love to see you make some beers with the yeasts that Alvinne uses. Their yeasts are so amazing!
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 hope you do more experimental videos! As a home brewer I find them interesting! Thanks!
More to come!
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.
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 😅
Verdant for the win
Yeah..number 5
I was guessing London III.
My guess is #3 is L3, #5 is Verdant (which is a play on L3)
What do others think? Place your bets!
i have some dried verdant in the freezer waiting to be used.
I can see all the finesse in these beers from here.
Great for sales....what a good idea.
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.
I had a #4 the other day from the tap. I'll just say it blew me away. Well done.
Thanks Clint - glad you enjoyed!
How did I not know this channel existed!? Treehouse brewing with data, recipes, the works!?
Subscribed 🤤
Welcome aboard!
This was great! Thanks for sharing!
Glad you enjoyed it!
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
5 conAN. 3 LONDON ALE 3
@@earle2g think the other way around? I was thinking he was a fan of 5 hence the LA3
My thoughts too as a homebrewer. The video is great but without the actual yeast versions being more specific, misses the point.
@@mbarn They hit the marketing point to sell beers that are really just their own experiments. Somewhat interesting from a brewing point, but without exact details of strains, it's just marketing to sell full-batch experiments for their own knowledge it seems. It's also good education for the average beer drinker to experience what brewers experience with strains.
@@AndrewLynch9 5 can easily be the Verdant strain too. I think LA3 is the third can since they've used it. And Verdant is a relatively new strain on market.
Made the trip up to Charlton this past week. What you guys have done is incredible.
Thank you. 🙏🏼
Love the taste test play-by-play. Currently in the process of doing my taste tests for #1-4.
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.
I asked for this and you delivered!!! Thank you! Love to see real world granular detail on brewing inputs!
More to come!
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
Glad it was helpful!
1 - house, 2 - cosmic punch, 3 - Omega DIPA (conan), 4 - helio gazer, 5 - British Ale V, 6 - voss
oops, saw the next video. 7 has to be Omega DIPA (conan). not sure what 3 is...
If i could just try a sip it looks so delicious, bravo👏👏👏🍻🍻🍻
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!!
Wow - fantastic. Should be a fun day to visit! Travel safe! 🍻
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.
It really depends what hops you dry-hop with and which bound thiol precursors they have in what concentration. The Savignion blanc (some say passion fruit, guava or even rhubarb or grapefruit (I call the taste "mangosteen") taste comes from the Thiol "3-MH" 3-Mercaptohexanol, and it's really high in Saaz and Cascade hops which a lot of people are using for mash-hopping right now.) www.brewersassociation.org/wp-content/uploads/2020/05/CBC-Online-Seminar-Presentation-Development-of-Thiols-and-Thiol-Precursors-in-Different-Hop-Varieties.pdf
Damn, I wish I could get your beer in PA. Really want to try those. Have to do a road trip.
Please visit- we would love to host you!
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
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.
I'd guess 5 is from a brewery that starts with a V 😉
Apricots
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 ?
Love this content you guys are amazing and so inspiring! Was number 5 the Verdant IPA yeast from Lallemand by any chance? 🤔🧐🍻
Thank you! it was not.
Would like to try this data-set when I make it there in May when we visit my daughter
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.
Hi Ray, thank you for your comment! You can get Julius most days with no wait in all of our locations these days.
One of these days I'll make a road trip up to Tree House.
Don't bother its over hyped go to fidens
@@Robbbed I had the pleasure of drinking a couple TH beers before and really enjoyed them. Hard to get them down in MS so a trip to TH will remain on my bucket list.
that label design is insane!
Very!
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.
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?
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.
#4 has my attention 😊
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!
Super interesting. I've love your vid's, but they always make me sad I don't live in New England
Summer is a great time to visit
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?
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.
Do you guys have any plans for a non alcoholic beer? Besides the bubble hop and seltzer lines?
So what were the actual strains used??
Hey do you mind sharing what yeast strain was used in #5?
#5 = London Ale II for sure
Okay, you convinced me I will get 3, 5 and 6
You should definitely try all - all are great, different attributes. 🙌🏻
Cool
It would be great if one could get all 8 at once.
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.
they have all since sold out, sorry
we need a hint to the hops used. no quantities or timeline, just names.
Welcome back Nate. Wanted to ask again about that Lager shirt you wore on the Galaxy hop video......are those available for purchase?????
Thanks - they are available here at the taproom.
And our online store!
If it's Voss, the range should be 86 to 94F and not at all what is 'recommended' 98F.
so who drank the rest of the beers?
#4 - did fermentation stall?
No sir
Would have been more helpful to know exactly which yeast stains were used for #2 to 5.
I would never think Nate hasn’t drank TH in a month and take suck small tastes. Regardless, cool expiration
Sounds like a lot of Omega yeast being used.
It COULD be, but there's other suppliers of Thiolized yeast strains now. Berkley yeast has quite a few interesting GMO strains including thiolized strains that are only available to professional brewers, too. There's a couple suppliers doing cross-breeding to get Thiolized yeasts that can be sold in Europe now, too. -I DO think you're right with #2 an IRC7 gene-enabled Thiolized yeast and #4 a Pat B Omega strain either single hopped with Cascade or Citra givSauvignon Blanc notes.
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
@@LaVeronaProductions that's irrelevant
@@LaVeronaProductions very weird that 6 different yeast happens to have exact same attenuation, i think the abv is different just that they just put 8 on there
@@LaVeronaProductions grain bill is same for saison dupont and a german pilsner, both 100% pilsner malt 12 plato, they are gonna be very different alcohol, i'm very sure these didn't end up attenuating exactly the same
Can we get these now ? I’d like to do a taste test too. Would sandwich have them ?
u pour too much into the glass
Can't follow the "comparing" when you state they were brewed differntly.