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Wow, this was good! Very nice listening. I just brewed 15 gallon (72 litres) of WHITE IPA all-grain. I will definitely listen to other videos both before and after brewing different styles. Love the section on food-pairing as well! Thank you! Thor Sund/ Sund Brewing, Norway

Thank you for the episode. I was just in Warsaw beer festival where they had loads of different Grodziskie, was quite an experience. Love this style🍻

Do you recommend a brewer or beer available to purchase in the USA? In California?

How would you compare a Schwarzbier to New Belgium's 1554 ?

One word, Amburana!

Invite the angels with a Pastrami & Sweet Stout.

Thanks for sharing. It's a shame you don't have more followers, should be famous worldwide!

Wowzer date shakes & American Stouts, lovely!

With Mexican Dishes, Yeah!

I live in wine country and have been wanting to experiment with thiolized ale yeasts so I've been toying with grape ale ideas but I'm almost certainly going to stretch out of the BJCP guide on them. Being South Africa we have the wonderful Pinotage varietal that, when aged can lean towards vanilla, leather, chocolate and smoky notes which is just screaming to me to be used in a stout/porter style grist and we also have Muscadel which is a fortified wine made of Muscat grapes which leans towards raspberry, cherry and dark sugar which to me is hinting towards wanting to be married with a Belgian quad. A Chardonnay Saison for a crisp and refreshing beer also sounds like an excellent idea to me.

I suggest New Glarus Brewing Co. fruit beers as worthy examples. For many good reasons, only available in Wisconsin!

I’ve been listening since yall started this series. It helped me pass my cicerone exam and is currently helping me continue my studies on to advanced Cicerone. Thank you both!

Good show 🍻

I have nothing to say on this one but here's a comment to feed the algorithm.

The world needs more rye beer in general. That thick mouthfeel with the slightly peppery notes from the rye just always get me excited.

Buttonwoods Brewery in Cranston RI had a Lichtenhainer a few years back (Monkeys on a Typewriter) and it was fantastic. It was the only version that I’ve had to date. Its subtle smoke and sourness was perfectly balanced with a slight fruitiness. It was not a popular choice by the patrons which worked out well for me as I was able to enjoy them regularly for a couple of months. I’m new to this channel and aspiring to become a certified beer judge. Your content is just what I need! Thanks and cheers!🍻

Hi Julia & Jeremy; interesting video. As a Londoner in his 60s I don't recall brown ale being brewed in London since possibly the late 1960s or early 1970s and it was always bottled, never on draught. Fuller's brewery used to produce a brown ale many years ago. They also used to brew a mild ale called Hock, probably last brewed in the 1980s. These styles have disappeared entirely now, so perhaps it is time for a London microbrewer somewhere to try reviving them?

Black Flannel Brewing in Essex Vermont makes an excellent example of the style.

Thank you for this great episode. I am in Warsaw, Poland, for a few days, indulging in this style. It's not easy to find even in craft beer places, although some Polish breweries offer their versions of "piwo à la Grodziskie." There's a fantastic example from Pinta Brewery that released Fumes, a blend of solera and bourbon barrel-aged wild grodziskie. Imagine a non-bacony Schlenkerla meeting a mineral and funky 3 Fonteinen in a glass that previously had bourbon. Incredible flavour for less than 3% ABV. Once again, thank you for this deep dive into this delicate historical style!

I am generally not a fan of wheat beers but the way that Jeremy proceeded to wax poetic about all the other aspects of this beer really has me itching to brew one.

One of the best, if not the best, beer-style channels, underviewed. 🍻

Freigeist Bierkultur - brewed and canned by Upland Brewing Co, Bloomington, IN - has (had?) the "Abraxxxas"

Jeremy looking like Mr. Clean.

The Roquefort Ten is a little thinner, dryer, and mildly alcoholic (but more cola-like) than the Roquefort 8, in my experience. The 8 is award-winning.

Big thanks for putting these up! Great breakdowns in under 30 minutes, super informative. Exactly what I needed! 🍻

Best beer ever

Cool channel. This is helping me study for an upcoming homebrew club meeting. Thanks!

We live in the UK and visit Belgium and the Netherlands quite often. Brugse Zot is one of my favorites. Shame its not in its correct glass.

I agree...no shaker glass 😁

Great episode as always! I'm curious, what is the name of the Arizona one? Or which breweries were involved in the collaboration?

Another great video!

Prost!! 🍻

Just found this channel. This is exacly what I was looking for. Good and thorough analysis. Keep up the good work. 👍

Very interesting style, very complex!

such an early comment, so rare

Yay! I’m the first to like and comment. Love the vids!

I just started homebrewing and was inspired to make an Altbier after having one from Occidental Brewing in Portland. I used some chocolate malt so it's (just a touch!) darker than Julia's example. I don't have a lot of equipment just yet, but love lagers, so I think the hybrid characteristic that you both highlighted makes it very accessible for new homebrewers. Cheers!

6:10 - 7:55 while Jeremy is talking is silent. I've been enjoying the videos, they're very informative, I've been especially watching the ones that I'm home brewing. I know it's not officially part of the BCJP, but could you do a video on pastry stout?

Really enjoy your prepisodes! Just wanted to point out that a typical G-Mix blend would consist of 70% N2 and 30% CO2 (not 70% CO2 and 30% N2 as Jeremy stated). Thanks for the great content!

I'm loving going through these videos. Thanks so much for sharing this information

Love your style cast! I think Oktoberfest started with the wedding of Prince Ludwig, not Prince Leopold.

I found that until I had done a homebrew of my own I wasn't able to really discern the malts as well as I can now. That focusing in on the Malt is such an important component that I'd been missing out on for years. Thanks so much for the information.

Amazing! Thanks for all informations! Cheers from Brazil!

I don't care what the style guidelines say, real Barleywine begins at 12%. 8-12% is Old Ale territory.

jeremy and juliaouo, I have been watching numerous episodes. What I noticed is the pattern on how you break down the episode. What I woud like is that you go back and make the markers of the different segments. it would make things so much easier to repeat certain segments.

That's quite a coincidence because I just did an episode of Tuesday Night Beer School on Old Ale myself.

Hey Jeremy and Julia, can you expand on what you mean by "girth" in beer and how it differs/relates to body and mouthfeel? Thanks!

So mild means fresh or young. To retain body whilst keeping Abv down generally mash at higher temp. Mild was usually produced and drunk fresh and mixed with more matured bitters. In a sense freshening the older beer. Until thirty years ago a mix was a common drink where I live. Half bitter and half mild. Enjoyed the video.

Your video randomly popped into my feed and I really enjoyed learning! I will have to go out and find some of this style. Have any certain brands you can recommend in the Midwest US?

Wonderful. Just opened a bottle of eisbock and was looking to find some more info and context on the style, when I found your video and enjoyed it immensely. Thank you for making it and keep up the great work!