One thing I respect about what you two do is that you don’t artificially exaggerate the success of your efforts. When something is not good, you let us know. If it’s great, your enthusiasm is clear, and perfectly Canadian in its subtlety 😉 I’m particularly intrigued by this recipe because both of your reactions are slightly muted, suggesting Cronk is good if quite different from anything on the market today, refreshing as you said, but may not be everyone’s cup of tea, or glass of Cronk if you will.
I always enjoy the research you do, giving us the background and how you were able to take a vague recipe and figure out the amounts and types of ingredients to use. Thanks for another fun recipe!
I was just thinking it has been a while since you made an after dark show with drinks. Those are fun. Keep up the great work. The smoke shows have been fun.
Brewing up a batch today. Halfway through the boil right now. The aroma is very potent. Chamomile, sarsaparilla, and cinnamon seem to stand out the most. Cheers for the video, Glen!
Well I'm glad you said that about it not being a root beer or sasparilla... I was excited to make a lightly alcoholic root beer. It was really fun to watch you make it though ! Thank you!
This sounds similar to a switchel, which is another old timey drink with molasses and vinegar. Since molasses has potassium in it, you get that boost of energy, similar to eating a banana.
I love that every time he vents the CO2, the auto-generated captions say [music]. I don't know what kind of music you're listening to, UA-cam AI, but you need better taste.
One should always put a tea towel or flannel on the handle of any saucepan/frypan/cooking implement, to stop people grabbing a hot handle and getting burnt hands.
I don't know if you read this comment, but Sarsaparilla is called Nannaari in my native tongue (Malayalam) from Kerala a state in Southern India. We make a syrup out of it, and use it to make Lemonades.
In my experience, molasses ferments out pretty dry. HUGE molasses nose, but the palate is completely transformed. Last brew I made I was expecting some residual sweetness, but there was NONE. Still tastes interesting, but it needs sugar. Just going to backsweeten with lactose, prime, and bottle.
Well, Guinness was also advertised as a health drink back in the day; I believe it's around 4% alcohol, so why not Cronk? Fascinating video, Glen and Julie, love these Old Cookbook shows! To your health!
Two thoughts on this wonderful video: 1: How might it taste if allowed to mature for a couple of weeks? I wouldn't want to drink any form of fermented drink so young. 2: Instead of boiling the herbs for two hours, could this be done in a pressure cooker in a fraction of the time?
If you search for it they made a program on the insane amount of kitchen utensils they kept in the house. The kitchen you see is the "work kitchen" in the garage. I kid you not if they have triple everything you could possibly imagine just for backup.
Hey there, I've been watching and Very much enjoying your videos for quite a while and perhaps I missed an episode where you mentioned it but have you ever seen a book called Eat My Words?
hey there glen, just wondering where you buy all your brewing stuff such as the keg and that big glass container. im looking into brewing some cronk for me and my neighbors. thanks have a good one
Maybe you need light molasses (like you would use in switchel, in some ways this is just carbonated switchel) to keep from overpowering the other flavors.
If we were to try to make it at home is the carbon machine thingy ( sorry not familiar with brewing equipment just yet) necessary? can it be left be like kombucha?
Idid a stout not long ago that was alittle over three percent and everyone that tried it was that is amazing. I wonder if this could be something similar?
When I was a kid in the late 80s, a regional outfit out of Sioux City, Iowa started producing sarsaparilla. My brother and I were introduced to it by our dad at a gas station that carried it. It was a fine taste, but not enough to make me a regular.
So, I'm thinking about makeing Mead, and I was wondering if we could get a link to where you get your brewer's sterilizer. Because I think my batches are contaminated.
As a fellow Canadian, is there any chance that you could drop some links as to where you purchased your sarsaparilla and sassafras? I've looked online but am having a hard time finding anything.
@Dylan DeGrace - www.herbco.com/ or www.botanicuniverse.com/, is where you can get most of the stuff. They are sometimes out of stock, so I had to do a bit of hunting.
I don't know about beermaking techniques but is that vigorous boil necessary? Don't you risk boiling away the most volatile compounds? The difference in aromas between vigorous boils and carefully trimmed simmer (still about 100 °C) is quite relevant in my experience
@Saku When you brew beer you have to boil it for 60-90 minutes to extract the acids from the hops, and to drive off a few volatile compounds that could / will spoil the beer.
Everyone really should watch where this came from Cronk is the drink: The history of Dr. Cronk's Compound Sarsaparilla Beer by Paul Fairie Fun to see someone try it! The brewery who made it says its not terrible, but not really good either LOL
A drink with a name like "CRONK", deserves a pale-grey silhouette likeness of Walter Cronkite on the label, an ETOH level measured in proof, and the slogan "And That's The Way It Is, DAMMIT!". "Cronkite, the Great " was coolness, personified.
I didn't see it - I'll have to track it down. Edit: I just watched it - they didn't credit several of our pictures, and the one that they did credit was credited to someone else. Oh well.
Glen, have you ever heard of Moxie? It’s a pop that is strictly a New England “treat”. I guarantee it is like nothing you have ever tasted. My grandfather loved the stuff.
Thanks for watching Everyone!
Fun vid! Thanks 😊
You're awesome
Thanks for making this for everyone Glen! Your videos are very calm and entertaining, they've become a favorite of my family.
Thank you for making the video 👍🙂
Thank you for the contents!
Nothing is cooler then waking up on a Sunday morning...fixing a cup of coffee... and turning on Glen and the Old Cookbook Show ! Love it!
I feel the same way....and it's just a great start to the day.
Me too!!
Same!
agreed! every video makes me feel so calm and happy. plus there are some killer recipes 😁
Couldn't say it better!
One thing I respect about what you two do is that you don’t artificially exaggerate the success of your efforts. When something is not good, you let us know. If it’s great, your enthusiasm is clear, and perfectly Canadian in its subtlety 😉 I’m particularly intrigued by this recipe because both of your reactions are slightly muted, suggesting Cronk is good if quite different from anything on the market today, refreshing as you said, but may not be everyone’s cup of tea, or glass of Cronk if you will.
Pull the lever, Cronk!
WRONG LEVEEEEEEEEeeeeeeeeeeeeeeer!
LOL I was thinking of emperors new grove when I heard the name of it also. wonder if that's where they got the name.
Kept thinking the exact same thing.
Your videos remind me so much of why I loved watching Alton Brown, they’re always so fun, well done and a little bit of science and experimentation :)
"Sorry, we don't have Cronk. Is Benpis OK?"
If it's Japan it's Calpis...
@@MrKikoboy or Pocari Sweat, god I love engrish
@@xander1052 don't you dare badmouth Pocari Sweat!
lmfaoooo
I always enjoy the research you do, giving us the background and how you were able to take a vague recipe and figure out the amounts and types of ingredients to use. Thanks for another fun recipe!
Wow nice to hear you guys use the term ‘Chrushable’!
Oh yeah. It's all coming together.
Sunday morning old cookbook show, coffee and my couch. Best part of my week!!
I was just thinking it has been a while since you made an after dark show with drinks. Those are fun. Keep up the great work. The smoke shows have been fun.
Brewing up a batch today. Halfway through the boil right now. The aroma is very potent. Chamomile, sarsaparilla, and cinnamon seem to stand out the most. Cheers for the video, Glen!
I love the fact that you and Julie are the first people to have drunk Cronk in a century.
Canadian youtubers are so freggen great! (Not a joke, I am subbed to many) looks great, want to try.
Pairs nicely with spinach puffs
Thank you so much for the clarification about sassafras/safrole. Very helpful!
Man, I just love this channel!
Great video, more homebrewing please
Well I'm glad you said that about it not being a root beer or sasparilla... I was excited to make a lightly alcoholic root beer. It was really fun to watch you make it though ! Thank you!
Hey friends, Drinking cronk while the brisket is steaming!! Great job! 😉
I'm so pleased that you got on this. I really want to taste the fabled Cronk. Fingers crossed that a wagon load will arrive soon at my soda druggist.
This sounds similar to a switchel, which is another old timey drink with molasses and vinegar. Since molasses has potassium in it, you get that boost of energy, similar to eating a banana.
Switchel is a type of shrub. It's not carbonated. But I get what you're saying about the potassium. Makes sense.
Cool! Hallertau, the one German hop you used, that region is in the county I grew up in! :D
Really like these making soft drinks and fermented drinks!
Looking forward to commercially available bottles as I have no resources to do it myself!
Best wishes from Germany!
I'd love to see more brewing on the main channel, Cronk is the drink!
I love that every time he vents the CO2, the auto-generated captions say [music]. I don't know what kind of music you're listening to, UA-cam AI, but you need better taste.
Damn kids hey😆
Dubstep
"No, don't waste it!" Julie is a gem
Send some out to me in Chicago! 😋
One should always put a tea towel or flannel on the handle of any saucepan/frypan/cooking implement, to stop people grabbing a hot handle and getting burnt hands.
I don't know if you read this comment, but Sarsaparilla is called Nannaari in my native tongue (Malayalam) from Kerala a state in Southern India. We make a syrup out of it, and use it to make Lemonades.
In my experience, molasses ferments out pretty dry. HUGE molasses nose, but the palate is completely transformed. Last brew I made I was expecting some residual sweetness, but there was NONE. Still tastes interesting, but it needs sugar. Just going to backsweeten with lactose, prime, and bottle.
Ever use blackstrap molasses? I am curious what the results would be since it isn't a sweet molasses in the first place.
As we learned in a root beer making episode, the lactose will give it more head. I would like to hear how it worked out for you.
Well, Guinness was also advertised as a health drink back in the day; I believe it's around 4% alcohol, so why not Cronk? Fascinating video, Glen and Julie, love these Old Cookbook shows! To your health!
This is very interesting. Enjoyed it a lot.
This channel is awesome
Cronk is life
Two thoughts on this wonderful video:
1: How might it taste if allowed to mature for a couple of weeks? I wouldn't want to drink any form of fermented drink so young.
2: Instead of boiling the herbs for two hours, could this be done in a pressure cooker in a fraction of the time?
Love your work as always
youre the bob ross of cooking and i love it
I would love to see some more historical recreation brews!
I keep hearing the song "Get crunked up" in my head while watching this
So much so.. I am not the only one... thank you.
The amount of equipment he has is absolutely crazy...
Sign of dedication. You don't get all that if you're not committed.
His day job requires it :)
@@frogonmytoe2946 It's so funny they made a thousand of these films off hours from their day job.
If you search for it they made a program on the insane amount of kitchen utensils they kept in the house. The kitchen you see is the "work kitchen" in the garage. I kid you not if they have triple everything you could possibly imagine just for backup.
Classicaly would there be a second fermentation in the leg with additional flavorants added at that time?
Hey there, I've been watching and Very much enjoying your videos for quite a while and perhaps I missed an episode where you mentioned it but have you ever seen a book called Eat My Words?
Ok now take that and distill it. Make some Cronk Rum.
Add rum for a Cronk Rum Punch??
Add ice... Cronk on the rocks...
Great detective work finding that recipe. How about trying to find and make a recipe for Dr. Nut soda?
It sounds like it’s very close to Moxie which is a carbonated drink invented around the same time. That’s only really sold in Maine.
Hey Glen, any news on the final KFC vid? #9 you said you had new info come in. Great series, cheers
Those ingredients would make it a healthy tonic and safer than a lot of the waters.
I'm curious as to how much bitterness the hops added.
Fantastic video really interesting!
Interesting drink!
I'm curious. Did you end up getting to try a bottle of Cronk from Calgary?
hey there glen, just wondering where you buy all your brewing stuff such as the keg and that big glass container. im looking into brewing some cronk for me and my neighbors. thanks have a good one
You're much braver than I to boil that much water, for that long at the height of summer.
Maybe you need light molasses (like you would use in switchel, in some ways this is just carbonated switchel) to keep from overpowering the other flavors.
Cronk is also in the public domain now that the recipie is so old. Litterally any brewery who wanted to could use the recipie and name
If we were to try to make it at home is the carbon machine thingy ( sorry not familiar with brewing equipment just yet) necessary? can it be left be like kombucha?
Idid a stout not long ago that was alittle over three percent and everyone that tried it was that is amazing. I wonder if this could be something similar?
Love!! Always so interesting!
I hear Kronk, I think of the Disney movies.😆 I have learned something new here. 👍🏾
It's always so surreal watching him use a refract, I use them at work doing aircraft deicing and it looks identical to the ones we use.
Jules got CRONK!... Glenn's in for a a crazy time :P
Finally the CRONK !
2:53 I'm biting my nails about how long you want to cook those hops!!!!!! No way!!!!!
if you have subtitles on, it says [music] at 9:26 lol
Drink Cronk! That's the best drink name ever. :)
Can you make Brawndo next?
Love watching you do it. Too much work for me.
Wonder how many grams of sugar in the end product?
Is it along the lines of like the flavor for moxie?
You are always so interesting and fun! 😁XXX
have you done Fried Green Tomatoes
When I was a kid in the late 80s, a regional outfit out of Sioux City, Iowa started producing sarsaparilla. My brother and I were introduced to it by our dad at a gas station that carried it. It was a fine taste, but not enough to make me a regular.
So, I'm thinking about makeing Mead, and I was wondering if we could get a link to where you get your brewer's sterilizer. Because I think my batches are contaminated.
As a fellow Canadian, is there any chance that you could drop some links as to where you purchased your sarsaparilla and sassafras? I've looked online but am having a hard time finding anything.
@Dylan DeGrace - www.herbco.com/ or www.botanicuniverse.com/, is where you can get most of the stuff. They are sometimes out of stock, so I had to do a bit of hunting.
I don't know about beermaking techniques but is that vigorous boil necessary? Don't you risk boiling away the most volatile compounds? The difference in aromas between vigorous boils and carefully trimmed simmer (still about 100 °C) is quite relevant in my experience
Possibly. Interesting point. I would think if that distinction were important the recipe would state it as such.
@Saku When you brew beer you have to boil it for 60-90 minutes to extract the acids from the hops, and to drive off a few volatile compounds that could / will spoil the beer.
I wonder what this would taste like if you used Cascade hops from the Pacific Northwest.
Skunky Cronk?
Everyone really should watch where this came from
Cronk is the drink: The history of Dr. Cronk's Compound Sarsaparilla Beer by Paul Fairie
Fun to see someone try it! The brewery who made it says its not terrible, but not really good either LOL
Would ginger bug work with this and without the hops?
A drink with a name like "CRONK", deserves a pale-grey silhouette likeness of Walter Cronkite on the label, an ETOH level measured in proof, and the slogan "And That's The Way It Is, DAMMIT!". "Cronkite, the Great " was coolness, personified.
I wish I could get sasafrass in Australia.
Did you see the National last night? Glen and Jules make an appearance!
I didn't see it - I'll have to track it down.
Edit: I just watched it - they didn't credit several of our pictures, and the one that they did credit was credited to someone else. Oh well.
Wont essential oils evaporate without a lid on the pan? I'm not too familiar with the processes involved.
Oils don't evaporate. You are confusing them with things like vanilla extract, made with alcohol.
Sounds good
great content!
looks great
Does anyone (or Glen :) ) know what kind of refractometer that is? I'm in the market for one and I know Glen doesn't mess around with junk.
It's a 'Misco': www.misco.com/digital-handheld-refractometer
Glen & Friends Cooking Thanks Glen!
Glen, I see you have a CBC hat.. do you have a CTV one?! :)
Cronk is good.
8:54 I'm glad it's not just me.
Cronk is the drink
Where can I buy some good and aromatic Sarsaparilla and Sassafras in EU?
Glen, have you ever heard of Moxie? It’s a pop that is strictly a New England “treat”. I guarantee it is like nothing you have ever tasted. My grandfather loved the stuff.
where do you get that massive coffee filter?
Must be pretty good. You kept drinking it.
Hey.
Nice Cronk.
i thought there would be something about spinach puffs and the emperors new groove
I went to the doctor and asked what is wrong with me. The doc said, one thing I do know, you don't have cronk. This video was prescribed.
So delicius