I love how honest Brad and Jonny are when they taste their collab beers. They are the first to point out where ingredients are not singing as much as they'd hoped or when flavours aren't quite balanced. Their honesty, attention to detail and desire to create the perfect brew is what keeps me coming back for more - if they just said everything was great, I'd stop watching. I'm here for the quest!

@TheCraftBeerChannel

4 ай бұрын

Thanks so much Adam! Especially when brewing, the joy for us is exploring what works and what doesn't in the pursuit of perfection, so we're always honest in a bid to help others understand and learn.

@adamrobinson3929

4 ай бұрын

🙏🏼

Love to see red catuai coffee in this vídeo. Brazilian living abroad for years and I can not describe how awesome this coffee is. Looking forward to try the other varieties. Great content,.as always.

The soothing tones of Alexander's voice make me want to ask him to read me a bedtime story!

I feel like speciality coffee can be wasted on stouts or darker beers. However, light roasted acidic fruity coffee works really well in sour beers, ive had a few that tasted amazing. The field recordings X dark woods coffee sour tastes amazing.

A bit like cinnamon, I find the best “ coffee flavour “ comes from crappy dark roast Turkish Cezve style coffee. Anyway heres a poem about Bountys… In wrappers of deceit, Bounty bars lie, With promises of joy, they bid us try. But beneath the guise of coconut sweet, Lurks a texture so vile, a horrid deceit. Each bite, a torment, a wretched affair, As teeth sink into the grainy despair. No smooth delight, just gritty dismay,In every morsel, joy fades away. O, Bounty, thy taste a bitter sting,A texture so repulsive, a confectionary sin... So let me be free from thy coconut snare, No more shall I suffer, no more shall I bear. Bounty, farewell, with disgust I depart,For in thy texture lies thy foul, rotten heart.

@TheCraftBeerChannel

4 ай бұрын

I think if you're looking for the beer to shout COFFEE you're definitely right. As for the extraordinary poetry, expect a reading of this in the next podcast. Thank you.

@bradevans2793

4 ай бұрын

I can second that. Possibly my favourite CBC KZread comment ever. Fantastic poetry about terrible confectionery. Five out of five crispy boy rating from me for sure. Love & beer. Bradders 🙌🔥🥥🤢

@daikidetbilisi

4 ай бұрын

Yeah guys, different “poet”. By the way - its დაიკიდე / Dai Kide, Tbilisi - Dai Kide (Die - Key - De) = hang it from your balls in Georgian. Tbilisi means Tbilisi. And that concludes our 4 week program. I wrote it in Garth Merengis voice. But I think J.Garrett esquire did a better job! Pleased you got some amusement from it in this shitey week in beer. Love n Beer.

Great video as usual chaps. I've recently become a real grown up (at 41) and started drinking my coffee black. Your interview with the roaster has made me really want to explore "craft" coffee now I can appreciate it more. The interview with the roaster gave me old Bubble podcast vibes. Love and beer.

@TheCraftBeerChannel

4 ай бұрын

I miss the old Bubble. Maybe one day it will come back.

Missed chance to start the video with a "Welcome to the Craft Coffee Channel"

There's so many important insights throughout these two parts. I love the attention to detail and the genuine passion that goes into brewing these beers (and coffees).

Loved the coffee content, really interesting to hear someone speak about coffee the way we feel about beer. Loved Brad's iconic Aldi mince pies as well 😂 Also, if you don't use "We tell stories over beer, so beer should have stories as well" somewhere in the new book marketing I think you'll have missed a trick

@TheCraftBeerChannel

4 ай бұрын

Haha good point! I'll add it to the marketing material...

Great content as usual! I really love Alexander's enthusiasm on the coffee scene accompanied with your humble interest learning about the culture and the products. Got me interested in trying more coffee varieties and ofc trying the brew you guys did with Omnipollo. All in all great series with the collab stout and hopefully I'll get my hands on it someday! Thank you for the video and stay great!

As somone who loves coffee but cant drink it, this video was torture! I bet the beer was amazing.

Here's this week's podcast to complement the video and give you some behind the scenes gossip: kzread.info/dash/bejne/pHWOtNRvftS3nqQ.html

Love this! Great job yall! And so inspirational! Keep up the great work. I’ve learned so much from you guys!

Wish I'd had the chance to try this one, sounds amazing. I'm not surpirised by the coffee choice tbh, the other coffees sound wonderful but would probably have clashed with the other flavors rather than emphasize them. I'll try to get my hands on this when I go to Stockholm which should happen in the next few months.

Brilliant boys! Keep up the good work👍🏻🍻❤️

I am hoping to see the growers reaction to trying the beer

Was waiting on this episode. Off today because of a snowstorm. A nice treat as I drink local Ales in Newfoundland. Cheers b'ys!

@Brew5603

4 ай бұрын

Me too here in Cape Breton. Nice inspiration to brew a nice rich stout like this

This guy is to coffee what we're to beer ! I wonder if he thinks Starbucks costa r like we think of carling. Loving this series !!! Stouts porters malt beers r the best

@xander1052

4 ай бұрын

As a coffee and beer nerd, I think of starbucks how I think of bud light and Costa how I think of a mediocre and generic ale

Great to watch this coffee selection and final tasting part. Had a homebrew Cascadian Dark with Thai coffee while watching. Give it some time and the coffee might be more pronounced when the coconut/cinnamon fades ? Cheers

I think the issue with the coffee is, ironically, that you went for too good a roaster. Amazing coffee but "wasted" when hidden by the other strong(er) flavours

@TheCraftBeerChannel

4 ай бұрын

Ha possibly true, though as Henok said in ep 1 - he's looking for as much complexity as he can build in so a cheaper roast might actually detract/distract

Shame it wasn't all it hoped to be but still sounded like a great beer, just not outstanding. Great video and shows that even something as simple as your morning coffee can have deep complexity and nuances

I love coffee more than I love beer (its hard to pick between your kids though), and that was hard to watch. I think Jonny would be great at a coffee tasting, but his shaman wasn't very explanatory. I guess you can add a coffee tasting session to your eventual Australia tour ;)

Great episodes as usual. Where's the head on the beer? Looks like it could have done with some nitro

@TheCraftBeerChannel

4 ай бұрын

Yeah it needed more carbonation for sure. Keeping head with such an oily and strong beer is a nightmare!

@chrisnewton9788

4 ай бұрын

@@TheCraftBeerChannel do you know what caused it to be oily? From a brewers POV I know coconut and coffee are oily adjuncts, so should be kept away from hot wort, but there's no way Omnipollo would make an amateur mistake by adding them to the boil. If they did, wow there is hope for us homebrewers yet.

They are aiming for 38 Plato end-of boil, do they really go into the fermenter at that high gravity? I remember in your homebrew episodes of this stout Hanok mentions they go into fermenter at lower gravity and then feed it from there.

@TheCraftBeerChannel

4 ай бұрын

They have changed their process since then, so yep... 38 into the fermenter. wild.

Sounds like the Standout Coffee guy is so into his light roasts that he failed the brief completely. You NEED a dark roast for a coffee stout. I knew the Brazilian would be the choice before he brewed it because it's the least wrong - but still wrong.

Mildly distracted by the machine in the background that has a hint of nudity about it. I wish I earned more to become a coffee expert.

Messing about with an imperial stout is like guilding a lily. With the exception of barrel ageing molesting an impy with peanuts pastry dog biscuits uncle Tom Cobbley & all is the most heinous of crimes. Inevitably, they are all huge disappointment imo.

@andrewsteer8860

4 ай бұрын

I’m also not a massive fan of heavily adjuncted impy stouts. Give me a straight up BA impy and I love it. Had a bourbon county recently that blew me away

@Aleph_Null_Audio

4 ай бұрын

I have to think of beers like this as a separate style. If someone told me this was a "pastry stout", I'd know what to expect. If they told me it was an "imperial stout", I'd be disappointed.

@xander1052

4 ай бұрын

@@Aleph_Null_Audio I tend to go with the double barrel "Imperial Pastry Stout" for when they're as strong as this one is, but otherwise I completely agree. When I homebrew an Imperial Stout it will have a little bit of adjuncts to embolden it, but it's still rather beery and healthily bitter as I am a lover of bitterness.