Good Eats S6E7P1: Amber Waves

Join Host Alton Brown and learn everything you need to know about yeast, barley, hops and the hardware you need to bring them together to produce that most American of foods, Beer.

Recipes featured in this episode: Good Brew.

Category:

Entertainment

Tags:

• Good
• Eats
• Food
• Network
• Alton
• Brown

[raven11356]

i hear you dude. i kinda learn to click at the right spot to skip the intro.

[raven11356]

well said my friend, i toast to to you.

[WatchDrinkThis]

Good Eats is one of the best cooking and all around educational shows out there. This episode is one of the main reasons we love beer so much.

[tubeviewerX20]

5 people don't like beer!

[AMDfreak27]

I brew my own and let me tell you, after a few batches to get it right, you'll never buy beer again

[belushifarley]

Also just for clarification:

You can use lactose in beer such as milk stouts. You just add it toward the end.

[belushifarley]

Also for clarification:

You can use lactose in beer such as in milk stouts ; it just needs to be tossed in right toward the end.

[MR2Davjohn]

@MR2Davjohn Dark age and Middle age beers couldn't keep a shelf life, no matter how they were made. There were too many organisms in the water that alcohol couldn't kill. Not only that, but they were more or less limbic-type beers, and there just wasn't enough quality yeast in the air to really make enough alcohol, plus the fact that the recovered yeasts weren't good. The only good yeast in large enough quantity was baker's yeast.

[MR2Davjohn]

@MR2Davjohn Well, I should correct something. Dextrose and Glucose are essentially the same. The advantage of either honey or sucrose is that the glucose-fructose bond is weak. It will break as the yeast eats it.

I also listed Lactose. Lactose is milk sugar, and should not be used for fermenting. It is too hard for the yeast to eat, and by the time the yeast can eat it, they will starve, and the fermentation will spoil.

[curbotize]

Like the hat?

[MR2Davjohn]

He makes 2 major mis-statements in this show.

1) In 1125 they didn't make high alcohol, long shelf-life beer. Beer was brewed with rainwater or filtered river water. The yeast was lambic or baking yeast. It was barreled, bottled and drunk fairly quickly and as a result, 3.2 beer was considered strong. 2% alcohol was about the average.

2) He said yeast can't eat Sucrose. This is false. Many homebrewers use Sucrose. Honey, Dextrose, Lactose, Glucose, or Fructose are better, but Sucrose will work.

[Jodabomb24]

Loving Alton as Austin Powers!!