Brewing Beer MEDIEVAL STYLE!

hello it's brew day here we are at the wild beer company in cloudy somerset we are brewing the first ever beer designed to go with sausage rolls what's happening mike oh it's gonna be a crazy day uh we are there's something to do with barrel making at some point there are going to be hot rocks involved and at some point we're going to make a beer there's so much going on that right now we don't really understand [Music] what we're doing today well we're going to be making a beer and we're going to mash all the grain inside the barrel and then we're going to maintain that heat but we're not just going to maintain that heat inside the barrel with the grains we're going to be bringing the heat up and heating it up by a medieval technique and that's using bricks and stones [Music] we're gonna take the head off this barrel so we can use it as a mash turn so this barrel up until a few days ago um it had some of our cool ship beer in it and that's been in there for four years so we'll see what the state's like inside [Music] there we go and what was in this barrel originally so it would have been a french red wine barrel french red wine barrel yeah oh yeah it smells smells incredible so far we've removed the one side of the hoops from the belly up to the crows and taken the head out and now we're going to re-tighten the hoops to make the barrel watertight again but to have a big open space at the top [Music] [Music] how was your first cooping experience absolutely cooped out the park and your fingers are still attached yeah all good yeah you've got more than me [Music] on here it says albert something damaged glastonbury now glastonbury when the glastonbury music festival is on we can actually feel the bass pumping so glastonbury is really close and these bricks are 80 100 years old or more like at least that is what we were told yeah so so this is just pure glastonbury somerset clay hammered together and fired in an oven [Music] we're doing a big batch of beer today doing about 6000 liters um on the bigger bigger kit and our our little brew is going to get blended into that big brew so we're going to get the essence of that somerset in there in here i'm going to do what seems like a profoundly stupid thing to shove my hand in the fire and we'll see how hot the rocks are god right quick how hot is it 440 degrees 440 degree rock i've held this to my hand for oh okay that's quite hot right so in here we've got hot water and this is what we're gonna mash with so this is our hot liquor tank for the moment and then so we're gonna scoop that out with a bucket and pour the grain into our mash tub which we made earlier we'll let that settle for a bit and then we're gonna start putting the rocks into the mash um yeah so the aim is to get the color to get the flavors from the hot rocks into the malt once that's done we'll put that mash onto the other mash of the big brew and sparge over that [Music] [Music] do this one thank you now you can see it burning there that burn in there is was not there before and that is the malt burning on which is going to give us give us some good character [Music] what we do is authentic when we say we barrel age something we barrel age something when we say we're going to put hot rocks in a beer we spend hours and hours working out exactly how we're going to put hot rocks in a beer so we can put hot rocks in a beer and [Music] the flavors we create and the characters we create you know our beers are never compromised we do it the best way we can and it's all about flavour first this is somerset apple juice celebrating the west country uh making the perfect flavors with sausage roll uh we get them from a local cider producer who presses them we always give them back the boxes so he can press them again and you reuse that stuff that's why the boxes are so mangled but this is zingy it's sharp but it's definitely drinkable it's like drinking juice not cider juice and this is wristling i'm really stupid this is going to basically add that sort of little appley flavor to our beer to make it sausage all perfect oh man um yes to work out who has to clean out the mash tun which i'm not afraid of because i don't mind hard work unlike mike we've been given a challenge by the good people here at wild beard to drink this finest quality perfect barrel-aged beers that have gone rogue and turned into vinegar i believe so we're going right to left and whoever finishes the [ __ ] beers first doesn't have to be on the back match table go oh [Music] so that is the brewing done and another successful brew day for bin day brewing company uh lovely day out great hospitality enjoyed eating pizza as well the beer is available now so look down below in the description there i'm hoping the cameras can't point thanks mike uh down there and you'll be able to get the details for how to get hold of it fantastic go out and get some give it a go it's gonna be fantastic and obviously have a sausage roll with it make sure you've got one of those handy that's very important [Music]

Channel: Bin Day Brewing Co.

Views: 13,677

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Id: jeUOxdoZWug

Length: 8min 47sec (527 seconds)

Published: Wed Apr 27 2022