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18th Century Beer Brewery Walkthrough
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- Опубліковано 30 жов 2016
- We have a very special episode today! Brian Nagel, from Genesee Country Village & Museum in Mumford, NY, takes us on a tour of The 1803 Walter Grieve's Brewery located on the site. Brewing beer played such an important roll during this time in history, and the amazing presentation of the brewing process is a must-see for anyone who enjoys history as well as the art of brewing. If you're ever in the Rochester, NY, area, be sure to put Genesee Country Village & Museum on your itinerary! you won't regret it!
Genesee Country Village and Museum - www.gcv.org/
This video channel is made possible by the patronage of our customers. Be sure to visit our website: www.townsends.us
I'm a brewers son and I loved seeing all of the old tech they use. In all this time making beer hasn't changed all that much. It's just gotten cleaner and more efficient.
@@himalayanknight8 My dad's a craft brewer, not a major beer maker. Meaning he makes tastier beer than what you would usually find on shelves. And again, the process hasn't changed that much over time and my dad does the exact same stuff as these guys except with modern technology. He doesn't filter it either meaning that there's more nutrition than modern beer you see on the shelves.
@@himalayanknight8 There's exactly zero chance it would be tastier and healthier. What a dumb thing to say, they probably had a ton of bad batches people drank.
@@himalayanknight8 Everyone is smarter than you are today when you talk like this.
@@himalayanknight8 no it is not better! They had no chemistry knowledge of what was actually happening in the wort back then. They usually used the same yeast to make all the beer. They didnt understand that oxygen is big deal for the fermentation to start successfully. Then CO2 is something that is beneficial in preserving the beer. Later on, oxygen ruins the taste because it reacts with the compounds that make it taste and smell awesome. With modern technology and understanding of chemistry, we can make objectively better beer. The most obvious problem would be that refrigerators werent common till the 1930s
@@himalayanknight8 “traditional is always better”
No, no it’s not, that statement has been foiled many times, with the primitives usually getting screwed in the process.
“Sir we why can we just use modern bolt action rifles instead of muskets?”
“bEcaUse tradiTiONAL iS aLwaYs bETter!”
Insane craftsmanship...just look at that equipment. I'm completely speechless. European high culture is just unparalleled.
True, also look at music, a piano is such a sophisticated and complex insrtument :D
@@TheRedMooncorp Indeed. We are losing the most valuable culture here.
@@Szederp How are we loosing it? Beer is more diverse and sophisticated than ever and classical instruments are not only popular in classical music, which is widespread, but also in lots of metal music.
true, I love being white
I love being beige
Modern brewing guides: “Nooooo!! You can’t just let something that hasn’t been thoroughly sanitized come into contact with the wort!!!”
18th century brewers: “haha hand go splish-splash”
True, but the liquid in the tub you saw him touch gets boiled and sterilised that way. Historically we can prove its a myth that surgeons didnt understand sterilization , you cant brew without understanding sterilization. Ancient egyptian brewers understood it.
You can touch the mash with your hand because the wort will be boiled later when the hops and extra sugars are added. You want to keep it clean, after the wort has cooled for fermentation, so you don't risk an infection and sour the beer.
everything BEFORE the boiling dont need to be sterilized at all, just keept clean but nothing more.
the real problem about sanitation is AFTER boiling, keeping pipes and tanks sterilized is not so easy even today with stainless steel and chemical detergents
I understand you don’t need the equipment sanitized before the boil, but how did 18th century brewers keep things sanitized after the boil? They transferred the beer with a leather hose and storing it in a wooden barrel 😂
Man this creased me up. :D
BEER! Finally you did an episode on beer!
Huzzah!
I made my own beer, years ago but where I live now, there's not enough room for my vats and shelves for racking.
But, what fun!
I went here on a school field trip as a kid, no surprise that the teachers skipped over this building during the tour. I'd like to go back now as an adult, it truly is an awesome experience.
Why would they skip over that?
@@jens-kristiantofthansen9376 parents were with us on the field trip and unsurprisingly, some were helicopter parents.
@@professorpenne9962 How sad. Hopefully you've had a chance to make up for it since. :)
@@jens-kristiantofthansen9376 you sure bet I did 🍻
This man's voice is amazing. It really adds to the video, as if wasn't interesting enough, it's nice to have someone with a voice like his to explain it.
Great video, nonetheless.
LocJope so true, great voice
Nonetheless? I think the word you were looking for was "anyway".
old fashioned ale & beer make me happy
One of my favorites is Weihenstephan, which is one of the places claiming oldest operating brewery in the world. They have some good verity, mostly wheat based. They even have it on tap at Gustav's Pub & Grill , at least the one in Vancouver, WA.
Stick around for 2 months or so and it will be ready.
As a homebrewer, this is simply amazing! I can't tell you how much I appreciate this!
Wow!! Thats so fascinating to see how it was done back in the 18th Century. Thank you guys for sharing that with us.
I am not really into beer but shared this with people I know are. They were quite impressed.
Genesee Country Village is a fabulous way to spend an entire day. Best part is the demonstrations and interpreters
Used to go for the Civil War days. That place is amazing. It's the closest thing I've experienced to using a time machine.
You guys rock, thanks for keeping old methods alive
This is so awesome. I live an hour or so away and never knew they had a historical brewery on site! It's always a treat to see something local pop up in my UA-cam feed.
Outstanding video! Few people appreciate how complicated it is and how it is a combination of art and science - real craftsmanship.
It doesn't get any better at UA-cam than this channel.
With all the focus you did on brewers yeast for baking and the short clips of this brew house about the brewers yeast. I was really hoping for a video on the full process of brewing in the 18th century, you did not disapoint, this was fantastic.
Excellent presentation! I learnt a lot today!!! What is so nice is this is a wonderful natural beer...without any harmful chemicals in it!!! Brian...you are an awesome teacher!☺😊😄
I'm a brewers assistant and it's crazy how not much has changed since then. Awesome!
No starsan back then!! This is awesome I love how it's just simple good quality beer and made by hand and made the old school way! Good on ya mate!
thanks so much for all your hard work! keep it up! I also am a brewer! and homesteader, I and my family find your Chanel very important and helpful! we have tried many of your recipes and all have been perfect!
this is American at its best!
Absolutely amazing! I can just imagine going back over 200 years and working there... so historical. Love it!
Very interesting! Great job!
Bravo!....Well done. Best historical brewing video I have seen yet....You did not disappoint me.How does a pump log work? I've never heard of one before.....
The pump is made of a hollowed out log. The carpenter bored a hole through from end to end. Then made a piston to fit inside, tight enough but not so tight it could not move. The piston has a wooden rod or pole attached, so it will work up and down by the handle. The piston has a hole in it, covered by a piece of leather. The piston is down deep in the well, under the water.
When you lift the handle the piston moves down . The water pushes up past leather which is only held on by 1 nail. But once the water goes up it can't run back down because the leather covers the hole. So when you push down the handle the piston is lifted up.
In this way each pump of the handle forces a quart of water up the pump.
Depending how deep the well is there may be several wooden pipes fitted tight together. In the video you can see a joint near the bottom of the pump.
In those days any metal was expensive. Iron and steel were made by hand in small batches. But the whole country was covered in forests. So many things were made of wood that we would make of metal today.
The leather hose was probably made by the town harness maker who knew all about working leather. You can see it is made of a long strip of leather, wrapped around into a tube and riveted together with copper rivets. It is probably sewn tightly together with waxed linen thread, with beeswax in the seam to help seal it up. The rivets for extra reinforcement. They even made leather hose for fire pumps, they would take quite a bit of pressure.
8:22 13% abv beer just in time for Christmas! truly a great time at the tavern.
As a new home Brewer and experienced winemaker this was the best and most amazing video I've ever seen... adding this place to my bucket list
This is a gold mine of information for an amateur homebrewer such as myself and Brian Nagel explains this so well! Great video.
This is the only walkthrough on UA-cam that i love to watch with commentary.
I would love to try a 19th century recipe beer.
Id love ancient roman wine
I brew them ! Guess what, its like a 19th century knife....just the same
Dos Equis
I grew up going to the Genesee Country Museum. Haven't been there in a few years though. I really miss it.
We must keep this man safe 🥺🥺 all of his videos are so pure
I live in Rochester, I have been there many times. You can go in that building and it has a great beer scent. It’s a local treasure.
What a terrific episode...Thanks to the enthusiastic Brian Nagel.
I loved the diagrams that explained the process!
Fantastic video. The head brewer is a great narrator, he cannot hide his passion! Greetings from Belgium.
Even tho I do not drink ale , this was a very fascinating video to watch, it amazes me how even back then they could make ales/beers, with very few items, and how nowadays everything is computer controlled and involves a lot of machinery.
This is a great video...
I first visited Genesee village about 1987. At that time, they had an original 18th century two story log cabin brewery that had been moved to the village and refurbished... sometime later, it accidentally burned, and was replaced by this reproduction... still a great visit, and I look forward to return...
Love everything about beer from taste to how it's brewed. Cheers everyone 🍻
Hopps was a major crop in western new york back in the day. Believe it or not we learned about it in music class. Because of the Erie canal and all the different comerse many songs were written. I remember dance to the light of the silvery moon. This song was inspired by the harvest of hopes and barley. School students would come from the cities to help with the harvest and spoon with each other.
This was very interesting. Thank you Brian for the great tour of your brewery.
Massively informative and fun to watch - great production and wealth of historical brewing knowledge. Well done on all levels. Cheers!
This video is amazing! Keep up the good work.
That was a great video Jon!
A couple of side notes about it. To get a small beer, they would do another run through of hot water the same grain that they used for the first one. The first run has a higher gravity, so more fermentable sugars to turn into higher alcohol content (ABV rating). The second runnings are basically rinsing any remaining fermentable sugars out of the grains that didn't make it into the first runnings. So the second running with lower gravity would result in lower alcoholic content and would become "small beer" presuming it was fermented separately.
One of the British methods still used by Newcastle Brewery (Newcastle Brown Ale) is to make two separate beers (fermented separately), one dark and one light, and then blend them together to get their final product. In modern home-brewing we combine the two runnings from one batch by draining the wort out from the mash and running more hot water through the grains to get any residual fermentable sugars into our typically small batches (usually about 5-gallons) and ferment them together.
I was a little surprised at the "blood temperature" quote of how much to cool the wort before adding (pitching) the yeast. Most yeasts of the period and today can't do anything in 90-100° temperatures. They need to cool down to ~75° before they will start working and if they get cooler than ~64° they stop working until the temp comes back up. Of course, thermometers were not commonly available so temps were always approximated. German "lager" yeasts were quite different (bottom fermenting as opposed to top fermenting) and needed even much cooler temps than yeasts for ales and beers. Lagers were originally only brewed during the Fall and Winter months and took many more months to be ready to drink.
Genesee village is a really neat place. They have all the building arranged by period starting in the early settlement period of western NY all the way up to the early 1900's. Highly recommend a visit!
That was really neat! Jon, your channel just keeps getting better and better. 😉🖒
I love how original these pepole are!
absolutely wonderful
I want to like this video twice, I adore traditions of brewing!
Wonderful video! I have actually wanted to see how brewing was done in the 18th century for a while. Thank you very much for sharing.
This has been fascinating! Thank you very much for presenting it!
That video was amazing! Thank you and thanks to Brian for that. This channel is slowly becoming one of my top favorites. I've never had an interest for reenacting, but the history demonstrated has a certain allure. What better way to showcase history than with the one thing which brings everyone together, that being food (and sometimes beer).
As a homebrewer, I am continually baffled and amazed that they could make uncontaminated brews in the 1800s and prior years, as I can tell you, the smallest contaminant will skunk your beer and ruin your brew. I'd love to see an episode that delves into explaining this.
It is strange how (compared to our modern equipment) everything worked out and didn't leave people sick all the time...I suppose the alcohol is a sort of antibiotic? As for the skunk flavor, I'm sure as long as it got you a beer buzz they'd be drinking it
Wow, would love to try that beer. I imagine its amazing
Five seconds in, and I'm giving this video a thumbs up!
I gave it at the title
One of my fav episodes.
Great! As a homebrewer i really enjoy the history!
This is worth a trip to NY (from NC) JUST to taste this beer.
Excellent video and explanation about historical brewing techniques. I wish I would have seen that before I went to NY last year.
I'm always fascinated by things like this. I always wonder how people even THINK up of the process to do things like this!
It's great to see the leather hose although I'd like to see more detail of how it's made. I've been wondering what was used in the past before the rubber hoses they use now
Drank a lot of Genesee while at college in utica NY lol
I homebrew now and it's so cool to see how the process is fundamentally unchanged throughout time going back to Sumeria.
Except that in Sumeria most brewers were women. Even in medieval Europe it was traditionally a female profession until the Black Plague years -- in fact, beer brewing was one of very few ways how an unmarried young woman could earn her living in those days. After the Black Plague, though, men formed brewing guilds and pushed the competing women from this occupation by propaganda along the lines of "When women brew beer it gives them a source of income, resulting in too much independence and ultimately makes them promiscuous and sinful."
I was there. Ten years ago I went to GCV&M, Brian was there then and gave the tour of the brewery. GCV&M has their own product they call it Fat Ox Ale. I hear now you can buy it at the concession at the museum. I've never had it, but always wanted to try it
Commenting on this video in reference to your video asking why we love this channel. History and food. Alcohol in this cast, but I love seeing how things used to be done, that are very different from how they are now (or very similar) Also the camera angles, image quality, and editing are all quite good from an editors standpoint. It doesn't hurt my brain watching this show, like some other channels do.
I also find it quite interesting when you visit these historical sites and do a video tour. It's maybe not my first click, but it always ends up being something I watch.
Outstanding!
That's really amazing to see early industrial processes in brewing large batches of beer.
Do you have any beer recipies from the 18th century to share? Specifically small batches that would be feasible for homebrewers?
It would also be really cool to see you do one of these recipes if they exist. Thanks for the great content!
There's lots of historic recipes on Ron pattinsons blog shut up about Barclay Perkins plus lots of beer and brewing history
Now this was an extremely interesting video.
I LOVED this episode!! I wish I could like it multiple times! Very informative and pretty cool to learn about brewing!
I live about 10 min. from the museum. I have had some of the beer made in that brew house and was awesome.
Excellent. Excellent!
that brewmaster was so cool!
Wow, quite amazing how they did it and still do. If the power goes out ill make sure to do this note by note haha.
Beautiful
You guys really find some fantastic people to do these. Bravo!
This is great.
I don't know anything about brewing beer but this was fascinating!
I'm at the other end of Seneca Lake; I guess I'll have to stop by this summer.
so interesting to see... I live in Rochester, quite close to there, and have actually been inside that building myself. so neat to see a place i recognize in a video!!!
What a interesting place thanks for sharing.
WeVikings I wish Americans were more people like these guys :)
im totally jealous of this guys job!
Very interesting, as a brewer of 20 years I would have guessed that they would have used at least some decoction for such a lengthy single infusion mash - especially in the cold months. i do marvel at being able to reach into the strike water and say "yeah, that's about right" without a thermometer. The addition of sugar must have been important because i can't imagine that they could have had very good mash efficiency, which is why i would have thought a german decoction method would have been employed.
In a way, they are actually step mashing. When the kettle gets "just right", he starts dipping the mash water. Because it is continuing to heat, the mash goes through an acid rest (just right), and continues to heat as the dipper continues to pass hot water down the pipe. It would be at 160 by the time the last dipper fell. The enzymes would have been developing through the process, and would be just below the denaturing temperature. You are right - dipping from the mash to the kettle, and back would have been decoction (a German or Czech method), but that would have employed a fire below, and the mash and kettle to be on the same elevation.
This is one of the best videos you've put out yet! I'm very interested in early manufacturing processes of all sorts, and would love to see more! Many thumbs up!
This guy is great!
I want to try some of that beer. Prolly go up there in spring.
This is a fabulous video, I have watched it more than once.
Wow thank you for your work.
Awesome episode.
Just awesome to be able to see that. Thank you.
Beautiful images ! Loved to visit your brewery❤
Fantastic! Thanks!
Absolutely love this channel! Thank you for all your hard work and amazing videos!
This just feel right. Must be my Bavarian and Scottish blood.
Great! Absolutely wonderful! One of your best videos. Although it is hard to tell considering you have so many.
Great video, very interesting!!!! We will definitely stop by to check out the brewery, looks awesome!
I just Love beers
How could one simply dislike this
Awesome! I'd like to see more like these. Very educational.
Fascinating
spectacular video.
Outstanding. I always wondered how they made beer in those days. I'm still curious how they were able to keep things sterile. I'm a craft brewer and if anyone ever told me I could use a leather hose, I would have thought them crazy! Again, congratulations on a excellent video.
I suspect that the trick here is that they pitch with a yeast colony that has been sustained live and active long-term and they pitch in large quantities -- probably what today's brewers would call "overpitching". This gives the yeast plenty of head-start to outcompete and dominate whatever bacteria in the wort. Another possible trick is to use more aggressive yeast strains -- in fact, even now there are yeast strains ("killer yeast") that are especially efficient in killing bacteria.
In contrast, today the brewers pitch with small amounts of a starter comprised of yeast that were only recently revived from a dry state. For this reason, weak yeast colony in low numbers can only outcompete bacteria if there were not too many bacteria to begin with. And the yeast strains used today are breeded for their specific beer-making qualities (foam production, added flavour (e.g. fruitiness), nitrogen requirements), not their proficiency in killing bacteria.
Amazing video, thanks.
Awesome!
I MUST SEE THIS BREWERY!!!! :) :) :) I love this video!