Great video, I just want to add about when you go to smell your beer, you need to give yourself 30 seconds to a minute for your nose to de-adaptate from the original smell. The first smell will always be the best information your brain will get. If you smell too quickly afterwards, your sense of smell will be adapted to that smell. Same for your sense of taste. if you are really trying to be critical, you need to take time between tastes! Other than that, absolutley great tips!
I was happy to hear you note “bread” on the nose of that beer. I find that I always get a triscuit like smell from NZ pales, Kia Ora included. As always, great video, thanks for the insights. Also, that lamp is awesome.
Another great vid! I find it enjoyable to take a few of these more concentrated sips and evaluations as the beer warms to see how it expresses itself and how palatable it remains.
Been watching your videos for a while and love the content. I've just sampled a bit of a Marzen I brewed to see how it's conditioning, and I really can't put my finger on the aroma or taste. It doesn't have any classic off aromas or flavours but doesn't smell or taste the bready malty way I thought it would. I'm hoping it just needs more conditioning time
Great video, I need to get more into the sensory on my beer! If you ever dive deeper, I'd love to see what sort of a form you use for recording your thoughts on the beer and where/when it is used in the overall process. Cheers!
Beer changes massively. Line-cleaning is incredibly important. It's best to try it as closest-to-the-source or at-the-source as possible. Been drinking Tree House from 2015 thanks to Jay Omnobono and Mike Morse! Eight years ago. I'm in the uk. Some Belgian styles are going to be phenolic (clove) like Duvel.
I've always had difficulty defining or identifying astringency in a beer. It is on rating cards and even after looking it up several times, I'm never really comfortable assigning a value to it. Sometimes there is some lingering feeling in the back end which I have begun to attribute to astringency, but I've never known if this is accurate. Having never sucked on a tea bag, I'm still not sure, but I'm happy to have this additional information to go by for my future tastings.
Are there any beer styles that purposefully accentuate off flavors to make good tasting beer? Or is it a general rule that all off flavors should be avoided?
Great question! A lot of macro lagers purposely contain small amounts of acetaldehyde (green apple) and any beer with Ringwood yeast will be very diacetyl-forward (butter)
Visited Doemens in Munich to learn how to taste Beer. As a brewer i wanted to learn how to taste the off flavors in our beer to improve brewing. But now i lost the ability to drink beer "normal". I always taste beer and i am very critical, even if i hang out with my friends. So what about you, can you just drink and enjoy beer "normal" or do you taste it and always be critical about it??
![Home Brewer GOES PRO!! [Brewing Beer at a Brewery]](http://i.ytimg.com/vi/ai0R0ZmRTOM/mqdefault.jpg)
Morning Nate. Your qualification is that you're a beer legend.
Loved the nod to the legendary HomeBrew guru Charlie Papazian “ Relax, don’t worry, have a HomeBrew “
🙏🏼
Another great video. Topic request: dry hopping. Timing, temps and amounts🤘
Great video, I just want to add about when you go to smell your beer, you need to give yourself 30 seconds to a minute for your nose to de-adaptate from the original smell. The first smell will always be the best information your brain will get. If you smell too quickly afterwards, your sense of smell will be adapted to that smell. Same for your sense of taste. if you are really trying to be critical, you need to take time between tastes! Other than that, absolutley great tips!
great point - thanks!
Awesomeness as per usual🍻
I was happy to hear you note “bread” on the nose of that beer. I find that I always get a triscuit like smell from NZ pales, Kia Ora included.
As always, great video, thanks for the insights. Also, that lamp is awesome.
Another great vid! I find it enjoyable to take a few of these more concentrated sips and evaluations as the beer warms to see how it expresses itself and how palatable it remains.
Thanks again Team!
Great tips for the home brewer. I will take these tips and use them each brew tasting! Love your channel.
Thanks for the tips and sharing your knowledge/experience. Cheers!
Thanks for your videos, I enjoy them immensely. Gives me hope for the world. I believe they have increased my perception of the industry also.
Been doing this with your beers for years. Love the experience everytime! Thank you 🙏🏻
Been watching your videos for a while and love the content.
I've just sampled a bit of a Marzen I brewed to see how it's conditioning, and I really can't put my finger on the aroma or taste. It doesn't have any classic off aromas or flavours but doesn't smell or taste the bready malty way I thought it would. I'm hoping it just needs more conditioning time
Thanks for the tips
That tree house beenie is 🔥🔥🔥!
Great tutorial on tasting. Umm, also, where can I get that lamp?
Great information, Nate! Thank you!
Great video, I need to get more into the sensory on my beer! If you ever dive deeper, I'd love to see what sort of a form you use for recording your thoughts on the beer and where/when it is used in the overall process. Cheers!
Beer changes massively. Line-cleaning is incredibly important. It's best to try it as closest-to-the-source or at-the-source as possible. Been drinking Tree House from 2015 thanks to Jay Omnobono and Mike Morse! Eight years ago. I'm in the uk. Some Belgian styles are going to be phenolic (clove) like Duvel.
Sweet hop lamp!
I've always had difficulty defining or identifying astringency in a beer. It is on rating cards and even after looking it up several times, I'm never really comfortable assigning a value to it. Sometimes there is some lingering feeling in the back end which I have begun to attribute to astringency, but I've never known if this is accurate. Having never sucked on a tea bag, I'm still not sure, but I'm happy to have this additional information to go by for my future tastings.
It’s a drying feeling on your tongue
This is awesome! Thanks Nate!
Great Video. Opening up a Ski Resort? Nice hoodie!
“Have a critical eye and be hard on yourself”
“Hmm damnit this beer is perfect”
😅😅😅😅
Great video. Always enjoyed Tree House
Glad you enjoyed it 🙌🏻
Great tips all around!
Glad it was helpful!
Where can I get one of those hop lamps!?
You are incredible
I now need to buy that hoodie!!
🌳 ❄️
Are there any beer styles that purposefully accentuate off flavors to make good tasting beer? Or is it a general rule that all off flavors should be avoided?
Great question! A lot of macro lagers purposely contain small amounts of acetaldehyde (green apple) and any beer with Ringwood yeast will be very diacetyl-forward (butter)
You didn't mention temperature. How does that play?
Gladfield malts?
Visited Doemens in Munich to learn how to taste Beer. As a brewer i wanted to learn how to taste the off flavors in our beer to improve brewing. But now i lost the ability to drink beer "normal". I always taste beer and i am very critical, even if i hang out with my friends. So what about you, can you just drink and enjoy beer "normal" or do you taste it and always be critical about it??
How much does temperature play in tasting beer? Should you try it both cold and more room temperature?
Great question - it should be sampled across a range of temperatures
Nice lamp btw. Where did you get that? 🙂
honestly don't remember :(
@@treehousebrewco no worries, thanks. I love the videos. I try to learn from that as much as possible as being a beginner home brewer.
I took the Cicerone off flavor course. Learned some things but wasn’t worth the $$
All that said, the best beer in the world is the one that you are drinking right now.
How about a lager
will add it to the to-do!
Yet you still haven’t realized that teku glasses suck for tasting or fully enjoying beer
Who out here sucking on tea bags 😅
Count me in +gift card
this is also an instructional video on how to look like a complete douche at a bar.
I’ll bite. What is “Treehouse Winter Lodge”? Google is no help.
stay tuned 👀
I thought the same thing!
lol come on just drink the beer man
good. but cut the 5 minutes intro out. The title tells us what you are doing. Dont need a theatrical intro
Teeehouse. Home away from home❤