Call me a fanboy but every time I hear Henok I'm astonished at his expertise. It looks like he keeps to himself and doesn't show off, but when he talks the knowledge and the genius is palpable.
Possibly my favourite of the 10th anniversary collab vids - both of you seemed to really enjoy being there and I could seriously listen to Henok talk about adjuncts for hours. Can't wait for part 2!
"You can't achieve greatness without making mistakes " A brilliant Brad quote for the Books of CBC Not A Cult. I feel at this point I must be very great... Awesome video, love the shot of the fermenters in the Church of Tasty Delights.
What an epic video, bring on next week's episode. Henok seems so laid back and understated but you can just tell he knows 100 times more about brewing and matching ingredients than any home brewer. I'd love a chance to sit down and talk with him for a while but I'm guessing this is as close as I'll get. Cheers!
Congrats on the 10 years!!! You guys should come down to New Zealand for hop harvest/wet hop season!!! And it would be summer, good to get out of the cold U.K winter 🤩
Congrats guys to 10 years! Thanks for all the wonderful beer content. I wish I could get going on do something similar in german. Well, cheers, here is to another 10 years!
This video comes at a perfect time to get me hyped up for the weekend. I brewed a slightly modified version of Brads Breakfast last year (this homebrew was inflicted on Jonny) and I'll be brewing a second, further modified version this weekend. Reiterated mash, 4 hour boil (no way I'm doing a 10 hour boil) for a total of about a 10 hour brewday. (While doing all of this I'll also be planning a trip to the UK with the sole purpose of tasting as much cask ale as I can)
Wish the tax duties in the UK hadn't made these guys so inaccessible. Some suppliers charge over 450 pounds for 20 litres of beer which - as amazing as it is, will not work here in the UK market. Something has to change with the duties! I love these guys. Great video!!
The way you both talk about adjuncts is perfect, it’s something that should be debated in beer but approached from a flavour and origin perspective. Regional variations on coffee, vanilla ect (like a chef would) Then if you are opposed to adjuncts that’s fine but at least there’s an understanding as to why that particular adjunct. Great video any recommendations on pastry style breweries from the uk that are easier to get a hold of?
Have just enjoyed your latest episode from Stockholm. The beer looks interesting, and the flashback clips remind me that it is some time since you have done any homebrewing. So, may I suggest, why not do another homebrew? And second, would you share the recipe for the colab beer you brewed in Stockholm (adjusted down to a home-brew batch size?
10% of all profit should be donated to Diabetes charities 🤣Love Henok! A true Master of the Pastry Stout and alongside The Emperor as my biggest influence in the brewing world ❤️+🍻
I love pastry stouts , although the work and money involved is next level. (but worth it) I have 50L at the moment but tempted to make another iteration sometime soon, im thinking cherry puree, cocoa nibs, vanilla, coconut . I find if you make a tincture with vodka of the cocoa nibs and vanilla, as well as using them whole, you can get a much nicer flavour from them. I think its definitely the style I am going to focus on mastering the most, at least now that im happy with my ales, hazies and pilsners.
Depends on what you want from the beer! With a barley wine I'd go all malt to maintain as much body as possible but if you want a bigger, boozer, but slightly lighter bodied beer sugar is a great way to do it
@@JamesChurchill3 it tastes like a copy of daily mail that has been shredded and dipped in thin chocolate. The texture is somehow both too wet and too dry.
![GEEK TIMË [OFFICIAL AUDIO]](http://i.ytimg.com/vi/ry-6RvkH880/mqdefault.jpg)
Here's this week's podcast to complement the video and give you some behind the scenes gossip: ruclips.net/video/VROGWdADOE8/видео.html
Call me a fanboy but every time I hear Henok I'm astonished at his expertise. It looks like he keeps to himself and doesn't show off, but when he talks the knowledge and the genius is palpable.
I agree! An important voice as well as brewer in the beer industry.
Possibly my favourite of the 10th anniversary collab vids - both of you seemed to really enjoy being there and I could seriously listen to Henok talk about adjuncts for hours.
Can't wait for part 2!
Thanks so much! I hope you like coffee content!
A very excited Brad is what this world needs more of!
And a few Omnipollos of course. Henok and the crew are awesome.
"You can't achieve greatness without making mistakes " A brilliant Brad quote for the Books of CBC Not A Cult. I feel at this point I must be very great... Awesome video, love the shot of the fermenters in the Church of Tasty Delights.
My mouth is bloody watering man, I really want to try it.
"Never under control..." love that 😂. What a guy Henok is
What an epic video, bring on next week's episode.
Henok seems so laid back and understated but you can just tell he knows 100 times more about brewing and matching ingredients than any home brewer.
I'd love a chance to sit down and talk with him for a while but I'm guessing this is as close as I'll get. Cheers!
Congrats on the 10 years!!! You guys should come down to New Zealand for hop harvest/wet hop season!!! And it would be summer, good to get out of the cold U.K winter 🤩
Congrats guys to 10 years! Thanks for all the wonderful beer content. I wish I could get going on do something similar in german. Well, cheers, here is to another 10 years!
loved it, can't wait for part II🥰
Henok truely feel like the Willy Wonka of the brewing world, and the Church is his chocolate factory. Also cheap Indonesian cinammon, who knew haha 😂
The price of cheap cinnamon is about to go up....
This video comes at a perfect time to get me hyped up for the weekend. I brewed a slightly modified version of Brads Breakfast last year (this homebrew was inflicted on Jonny) and I'll be brewing a second, further modified version this weekend. Reiterated mash, 4 hour boil (no way I'm doing a 10 hour boil) for a total of about a 10 hour brewday.
(While doing all of this I'll also be planning a trip to the UK with the sole purpose of tasting as much cask ale as I can)
Can’t wait to watch later. Epic beer style
YEAH!
Wish the tax duties in the UK hadn't made these guys so inaccessible. Some suppliers charge over 450 pounds for 20 litres of beer which - as amazing as it is, will not work here in the UK market. Something has to change with the duties! I love these guys. Great video!!
One of the best ipa’s I’ve had was from omnipolo that I got from my local bottle shop
so what was the roasted malts really?
The way you both talk about adjuncts is perfect, it’s something that should be debated in beer but approached from a flavour and origin perspective. Regional variations on coffee, vanilla ect (like a chef would) Then if you are opposed to adjuncts that’s fine but at least there’s an understanding as to why that particular adjunct. Great video any recommendations on pastry style breweries from the uk that are easier to get a hold of?
Sure! Emporers, Neon Raptor, Unbarred, Siren!
Have just enjoyed your latest episode from Stockholm. The beer looks interesting, and the flashback clips remind me that it is some time since you have done any homebrewing. So, may I suggest, why not do another homebrew? And second, would you share the recipe for the colab beer you brewed in Stockholm (adjusted down to a home-brew batch size?
Hey! We are ramping up to doing homebrew again this year, just sorting out some bits. Will see if we can work up an adjusted recipe for you!
10% of all profit should be donated to Diabetes charities 🤣Love Henok! A true Master of the Pastry Stout and alongside The Emperor as my biggest influence in the brewing world ❤️+🍻
Fab video. Does this mean Love & Beer attendees will get to try the collab soon? 🤞🤞🤞
I love pastry stouts , although the work and money involved is next level. (but worth it) I have 50L at the moment but tempted to make another iteration sometime soon, im thinking cherry puree, cocoa nibs, vanilla, coconut . I find if you make a tincture with vodka of the cocoa nibs and vanilla, as well as using them whole, you can get a much nicer flavour from them. I think its definitely the style I am going to focus on mastering the most, at least now that im happy with my ales, hazies and pilsners.
A more summery basic pale ale for me is 95% pale ale malt, 5% carafoam and then amarillo bittering charge and flameout. Decrease og to 1.050👍
Awesome & engaging video guys….as always.
Can you please do a video on what defines “pastry…insert beer style here…”
🤘
Like this? ruclips.net/video/OuqZ8QrbiyA/видео.html
Oh and this! ruclips.net/video/9UVq1EbpsLU/видео.html
Starting to see some contract brews released under their name in the US.
Thank you for this video, it’s everything it needed to be! And regarding muscuvado sugar, would you recommend it in a homebrewed barley wine?
Depends on what you want from the beer! With a barley wine I'd go all malt to maintain as much body as possible but if you want a bigger, boozer, but slightly lighter bodied beer sugar is a great way to do it
Cheers! I might stick to the basics with no adjucts. And again, well done with the video, your content is great 🍺
Omnipollo - Globally Local!
Henok is such a beautiful man.
Coconut is the work of the devil and shouldn’t go near any beer. So, for everything else, what’s the best outlet for Omnipollo in the UK ?
Beermerchants.com import it themselves so best price and selection
Im with brad - Bounty bars are the worst. The Carling of the chocolate isle.
Bounty is fine, if you want to chew on the same thing for hours.
@@JamesChurchill3 it tastes like a copy of daily mail that has been shredded and dipped in thin chocolate. The texture is somehow both too wet and too dry.
Bounty bars are the absolute greatest