Beer Expert Guesses Which Beer is More Expensive

In this episode of 'Price Points', Epicurious challenges beer expert Garrett Oliver, Brewmaster of Brooklyn Brewery, to guess which one of two beers is more expensive. Garrett breaks down pilsner, Belgian White, IPA, Munich Dark Lager, barrel-aged and fruit sour beers before making his guesses!

Released on 12/13/2018

Credits

Starring: Garrett Oliver

Transcript

00:00
I'm Garrett Oliver, and I'm a beer expert.
00:03
[upbeat instrumental music]
00:04
[can snaps] [cork pops]
00:05
Boom, zap.
00:11
[bell dings]
00:12
[whooshing]
00:15
Pilsner.
00:16
Now this is a great place to start,
00:17
because actually pilsner, or types of pilsner
00:20
are the most popular beers in the world,
00:23
and pilsner is really difficult to brew
00:25
because there's actually nowhere to hide.
00:28
There's only four things that traditionally
00:29
go into a pilsner.
00:31
Barley malt, yeast, hops, water.
00:34
You don't have all kinds of other things.
00:36
You don't have roasted malts.
00:37
You don't have a really huge hop character.
00:40
You don't have barrel aging.
00:41
You don't have many other things
00:42
that can be done with beer.
00:43
With pilsner, you have those few ingredients,
00:46
and they'd better be good.
00:48
All right, let's see what we've got going on here.
00:50
[can snaps]
00:52
All right.
00:53
Now pouring from a can, in the old days,
00:56
that would have been a bad sign.
00:57
Not so much these days.
01:00
This actually looks really nice.
01:02
You have a full, antique gold color.
01:05
You have a nice, fluffy head going on here.
01:08
This is what a pilsner should look like.
01:11
It should not have any brownish or reddish casts to it.
01:14
It's beautifully clear.
01:16
It has a nice kinda rocky foam to it,
01:19
different sizes of bubbles.
01:20
You know, when you see all the same size of bubbles,
01:23
that's usually a giveaway, as it is in bread,
01:25
that you don't really have the real thing going on.
01:28
So here in the aroma,
01:30
I have a nice floral character.
01:32
There is that little bit of typical sulfur.
01:35
This is actually smelling pretty nice.
01:37
All right, let's check out B.
01:39
[air hisses]
01:40
Now, we have a bottle here,
01:40
but that does not necessarily mean
01:42
that it's more expensive, we don't know.
01:45
[glass clangs]
01:46
Now right away I see that color
01:48
is a little bit different.
01:50
Slightly browner.
01:51
The foam has a different look to it,
01:53
much more fine bubbles.
01:55
[gentle instrumental music]
01:58
And the aroma is, for pilsner, a little bit odd.
02:02
I'm getting a, kind of a light banana kind of
02:05
character going on here, slightly papery.
02:08
B is not an unpleasant smelling beer
02:11
but it doesn't really have true pilsner characteristics.
02:16
All right, let's taste A.
02:18
[gentle instrumental music]
02:23
Zap, that has a real zing of bitterness to it,
02:27
which is what we like to see in pilsner.
02:29
So if you have an all malt beer,
02:31
you're going to have a roundness,
02:32
you're going to have a sweetness,
02:33
a little bit of a biscuity, bready flavor in the background,
02:37
and the thing that makes pilsner refreshing
02:40
is that zap of bitterness.
02:42
It should be clean, it should be quick.
02:44
You can taste also that this was not rushed.
02:48
This is actually pretty decent pilsner.
02:50
This is pretty appetizing.
02:51
And let's taste B.
02:53
[gentle instrumental music]
02:59
All right.
03:01
This has a character of sweetness and fizziness
03:05
but really very, very little bitterness.
03:08
As it goes down it opens up onto some fruit,
03:12
not unpleasantly, but definitely not traditionally.
03:18
And really almost no depth at all.
03:21
You start with fizz and maybe a little bit of banana,
03:24
and then the beer kinda vanishes from your palate.
03:28
I will say this for it,
03:29
you know that this came from a place
03:32
that has a laboratory and everything else,
03:34
because they're working hard actually to remove
03:37
the flavor from it.
03:38
The problem is, it doesn't taste that good.
03:41
[suspenseful instrumental music]
03:42
Well, I'm gonna say that A is the more expensive one,
03:44
but let's see where we've ended up.
03:48
I didn't expect to see a zero
03:50
at the beginning of one of these numbers.
03:53
So here you have one that's under a dollar for 12 ounces,
03:57
and this is more than a dollar and a half.
03:59
But I'm gonna tell you what, I mean,
04:00
if you think about it, what can you buy for 60 cents?
04:04
[chuckles] I mean, really almost nothing.
04:05
This is actually not a bad price
04:07
for a full-flavored pilsner,
04:10
whereas this may be cheaper.
04:12
Is it really worth it to get something
04:14
that's almost completely empty?
04:17
Now we've got Belgian-style wheat beer.
04:19
And so, this is actually a type of a throwback, in a way.
04:23
These days most people are making beer,
04:25
traditional beer, out of barley malt,
04:27
but in the old days you made it out of
04:29
whatever you had at hand.
04:30
So traditionally, this style of beer would have been made
04:33
from about half wheat and half barley malt.
04:36
For the spicing, yes they added hops,
04:38
but they also added Curacao orange peel and coriander.
04:43
All right, well let's check out A here.
04:45
[air hisses]
04:46
No tells in our glass.
04:48
We do have a pretty good look, though.
04:49
It's a little bit dark for the style.
04:52
Normally this style of beer is going to be very, very pale.
04:55
This has kind of a dark, gold, orange kinda color to it.
05:00
The foam looks pretty good.
05:01
A little bit of open bubbles and some finer bubbles.
05:04
This level of haze is normal for this style of beer.
05:07
Traditionally this would have been re-fermented
05:10
in the bottle and would be served with its yeast.
05:17
A little bit pasta-like.
05:19
Not surprising with wheat.
05:22
A little bit of coriander, but the coriander here,
05:24
it smells a little bit like hot dogs,
05:27
which actually is one of the flavorings
05:29
in hot dogs, is coriander,
05:30
so if you use it a little heavily
05:32
you get a little bit of a hot dog character.
05:35
Let's see what B has going on here.
05:38
Ah, there we go.
05:41
Now that is the traditional color.
05:43
Much, much paler.
05:45
This has a beautiful glow to it,
05:46
full rocky head.
05:51
And that's lovely. [laughs]
05:53
That smells great.
05:56
Bright, fresh, floral.
05:58
That smells pretty appetizing.
06:00
Well let's taste A.
06:02
[gentle instrumental music]
06:07
Wow, very sweet, a little bit bland,
06:10
not much in the way of bitterness.
06:12
Very broad across the tongue.
06:15
Not really snappy, doesn't have a really fine
06:18
type of carbonation to it.
06:20
Kind of a little bit sweet, a little bit creamy.
06:22
At least it doesn't taste like hot dogs,
06:24
but not really the bright, fresh character
06:26
that I would hope to expect.
06:29
And let's see what we've got going on here in B.
06:33
Still smells great.
06:37
Boom, bright spritz, very fine bubbles across the palate.
06:43
Bright orange peel character.
06:45
A nice, clean, focused bitterness.
06:50
If we didn't have more beers to taste,
06:52
I would finish this glass.
06:54
[dramatic instrumental music]
06:55
I would say that B is definitely the more expensive beer.
06:57
The color of beer A is attractive.
06:59
It started off with pretty good foam.
07:01
It's almost like a cartoon of the idea
07:04
of what a Belgian-wheat beer is supposed to be,
07:06
while this seems more like the real thing.
07:09
Well, let's see how we did here.
07:11
I'd be pretty surprised if it turned out otherwise, but.
07:17
Yeah, almost twice the price.
07:20
A Belgian wheat beer doesn't actually
07:22
need to come from Belgium.
07:23
There are a lot of nice American versions.
07:26
But you need brightness, you need freshness.
07:28
You should be seeing that pale sorta color to it,
07:30
and it has to be really refreshing.
07:33
The problem with A is that it wasn't even refreshing.
07:35
It just kinda laid there,
07:36
while B had a really beautiful pop to it,
07:39
and that's worth that extra dollar, believe me.
07:43
All right, IPA.
07:44
Many people who drink IPA might not even know
07:47
that the name means India Pale Ale.
07:49
This was originally a style of beer
07:51
that starting in the late 1700s
07:53
was being made in the UK,
07:55
sent down around the South of Africa
07:57
up into the Indian Ocean and into a port in Calcutta,
08:00
and it was actually a provision
08:02
that was sent there for British Colonialists.
08:05
So this style of beer was made in a particular way
08:08
to be able to travel well.
08:09
Dry, sharp, bitter, highly aromatic.
08:13
Hops give you flavors and aroma and bitterness,
08:15
but also, hops act as a preservative.
08:18
So adding lots of hops was a particular way
08:21
of getting IPA to actually last in a big wooden barrel
08:25
for what could be a six month sea voyage.
08:28
All right, let's see what we've got here with A.
08:32
Woulda been, some years back, that you would never
08:34
have seen an IPA in a can,
08:35
but these days it's actually kind of a common thing.
08:39
Now, one thing I can tell right away
08:41
is that if this is an IPA,
08:43
this is a very modern take on IPA.
08:47
IPAs were traditionally clear, but these days,
08:50
especially in the last couple of years,
08:52
you see a lot of them that have
08:54
this very, very hazy appearance.
08:58
And that has an enormous hop aroma.
09:02
It's just leaping out of the glass.
09:04
Hops are varietal like wine grapes.
09:06
There are dozens of varieties.
09:08
It's one of the more expensive things
09:10
that you use in beer, if you're using a lot,
09:14
and this is definitely has a lot.
09:16
Nicely done, very bright, very fresh.
09:19
And now let's check out B.
09:22
All right, pretty, pretty dark color here.
09:25
A little bit darker than we generally see
09:29
in IPAs these days, but that's not a bad thing.
09:33
So this aroma is really different.
09:35
It's a bit more biscuity, more sort of malt focused.
09:38
It does have a hop aroma.
09:40
It has a beautiful, rocky head to it,
09:42
a fairly nice appearance.
09:45
[gentle instrumental music]
09:49
I wasn't supposed to drink yet. [laughs]
09:51
Well definitely, 100% malt beer.
09:53
The thing is, though, it doesn't really have
09:55
that massive hop aroma.
09:58
You know, for me, that's a little bit of a tell
09:59
because the hops are so expensive.
10:02
If you have a lot of hops in a beer,
10:04
you have a massive hop aroma,
10:06
it's one of the things that's gonna cause
10:07
a beer to be more expensive.
10:09
All right, let's see what A tastes like.
10:11
[gentle instrumental music]
10:16
Lots and lots of hop flavor.
10:18
The bitterness is soft but balanced, and it's long.
10:22
It kinda keeps going and going and going.
10:24
It's not tremendously sharp,
10:27
but the hop flavor is really sitting there
10:29
on your tongue, almost like you had,
10:32
I don't know, citrus powder and mango
10:34
and things like that going on.
10:36
But it tastes pretty good throughout.
10:39
Now here, in B, you have something that almost tastes
10:43
like a little bit of a throwback to the older,
10:45
original British style.
10:51
Clean, sharp, well-brewed, but a little bit
10:53
of metallic tang.
10:54
You often see that with some breweries
10:57
that are using extracts and things like that.
11:00
You have a little bit of a, sort of almost chemical edge.
11:03
But from a technical point to view,
11:05
not a badly made beer at all.
11:07
[dramatic instrumental music]
11:08
Both of these are perfectly decent beers.
11:10
I'd be happy to drink either one of them,
11:12
but when it comes to what's more expensive,
11:14
first I like A better, and its massive use of hops.
11:18
It tastes like it costs two or three times as much
11:21
just to make it in the first place.
11:23
So I'm definitely going with A here.
11:27
Yeah, that's a pretty big difference.
11:30
Both these beers are definitely worth drinking.
11:32
If I'm having some really spicy food,
11:34
especially something with citrus going on it,
11:37
I'd probably go for A and that big citrus pop.
11:40
But the biscuity character of B really
11:43
rose in perfectly fine with a burger,
11:45
pizza, something like that.
11:47
In an IPA, there's a few things you're looking for.
11:49
Generally speaking, dry, highly aromatic, lots of hops.
11:54
Somewhere between 5.5 and 7% alcohol by volume.
11:59
Most of all, IPAs have to be fun to drink.
12:01
I mean, one reason why IPAs are so popular
12:04
is frankly, they're fun on your tongue.
12:06
They're explosive, and A is pretty explosive.
12:10
[whooshing]
12:12
Dark lager.
12:13
Now, earlier we looked at pilsner.
12:15
This is our second lager style.
12:17
Pilsner eventually took over the world.
12:19
What people had before then was dark lagers.
12:23
Well let's see what's going on here with A.
12:25
[air hisses]
12:27
Oh, foldy, amber looking color.
12:29
Look at that foam.
12:30
That is beautiful.
12:32
That foam is really indicative
12:34
of a really nicely brewed beer.
12:36
It's rocky, it has texture to it.
12:39
It stands up, it's so fine over here.
12:41
Sort of creamy looking.
12:44
[chuckles] Boy that smells good.
12:46
A little bit smoky, toffee-like,
12:49
just layers and layers of depth.
12:51
Often these types of beers, dark lagers,
12:54
are thought of as almost the beer equivalent
12:57
of a freshly-baked loaf of dark bread,
13:00
and that's kind of what this smells like.
13:02
Beautiful caramelization.
13:04
That's kinda awesome.
13:06
Let's see what we've got going on here.
13:07
He's got tough competition, guy.
13:11
Much less deep color.
13:12
I mean, not a bad color.
13:14
The foam is not nearly so well-formed.
13:17
There's a lot more kinda big, open bubbles.
13:19
It doesn't have that kinda rocky tightness
13:21
that you have going on in A,
13:23
and it does not have the full,
13:25
sort of deep mahogany sort of color.
13:28
It's attractive.
13:30
[gentle instrumental music]
13:32
Much more simplistic aroma.
13:35
What I'm smelling, basically, is caramel.
13:38
Mostly pale malt, a golden malt, a pilsner malt,
13:41
mixed with some very dark other malts,
13:45
and giving a light caramel character.
13:48
Now here we have the flavor and aroma,
13:51
I should say, of Munich malt.
13:54
Munich malt is a more difficult and expensive
13:58
type of malt to make.
13:59
It is kinda lightly caramelized,
14:01
but when you make the entire mash
14:03
out of Munich malt, that flavor is concentrated.
14:06
So whereas in B, you have the caramel character
14:09
as more of a flavoring added on top,
14:12
here it's used throughout.
14:14
[dramatic instrumental music]
14:15
Let's check out A.
14:16
I can't wait to drink it, actually.
14:18
[gentle instrumental music]
14:20
Boom, everything in place.
14:23
Very soft bitterness.
14:25
This is really a style of beer that's all about malt.
14:28
Very slightly sweet, very creamy,
14:31
a beautiful texture.
14:32
It sort of makes me look forward
14:34
to the holidays or something,
14:36
and I feel like I should have
14:37
a big, roasted piece of meat in front of me
14:39
or something like that.
14:41
Now here in B,
14:48
kinda light, acidic, caramel character.
14:52
Very one-dimensional.
14:54
Not in any way unpleasant.
14:56
It's clean.
14:57
Not as sweet as A, but that's not technically a fault.
15:01
It just overall isn't as fun to drink.
15:04
[dramatic instrumental music]
15:05
I'm gonna say here that A is the more expensive.
15:08
That is like, really traditional Bavarian-style dark lager,
15:12
and I find that B is a little bit wanting,
15:14
but let's see what we've got.
15:17
All right, about twice as expensive,
15:19
and where that expense is really gonna come in, is the malt.
15:23
Real Munich malt, traditionally made,
15:26
that's going to deliver that depth of flavor
15:28
that you're looking for.
15:29
You're really looking for that big, bready,
15:33
toffee-like character.
15:34
And if you don't smell that going on,
15:36
if you can't taste that going on the palate,
15:38
you haven't really got the real thing.
15:40
It's easy to get the color.
15:42
You can always add all kinds of caramelized sugars.
15:44
You can add caramelized malts,
15:46
but that flavor that you have going on in A,
15:49
that's the thing that's going to cost money.
15:51
You have a lot of interest these days in hops,
15:54
but when it comes to dark lagers,
15:56
Munich malt is kinda where it's at.
15:58
[whooshing]
16:00
Now when brewers mention barrel-aged beers,
16:02
a lot of people will say to us,
16:03
oh you've gotten some wonderful ideas from the wine people.
16:06
Well, actually we've been putting beer
16:08
in barrels for about 2,000 years now.
16:11
The stainless steel keg only showed up in the '50s or '60s,
16:14
but until then, it was wood.
16:16
Wood is porous, so you always have a little bit
16:19
of oxygen filtering in through the wood.
16:22
That is one of the things that ages wines.
16:24
It also ages beers, and often in a pleasant way.
16:28
Remember, all the barrels are being filled
16:30
and emptied by hand, so that's a lot of work for somebody.
16:34
Any time you see a real barrel-aged beer,
16:37
it's almost always gonna have some expense to it.
16:39
But there are tricks, and they are sometimes used.
16:42
You can take a barrel and chip it up into pieces.
16:45
If you put those barrel chips in a tank,
16:47
you can get some of those flavors,
16:49
but not all of them.
16:50
So let's see what we've got going on here.
16:53
Let's open up A.
16:55
[air hisses]
16:56
Rather dark color we've got going on here.
16:59
Nice foam.
17:00
That foam is coming up to a very sort of creamy look here,
17:04
and then more of a rocky surface.
17:06
Normally when you see a beer that has this kind of color,
17:10
that's gonna largely be from roasted malts.
17:14
There is a really beautifully, fruity,
17:18
lightly peaty sort of character.
17:22
I kind of suspect a scotch barrel here,
17:25
and it smells like real wood.
17:27
It's very soft in its aromatics.
17:29
When people are doing really fast barrel-aging
17:32
or they're using chips, you have usually
17:34
a really straightforward, vanilla, coconut
17:37
sort of character going on,
17:39
where here you've got some real depth.
17:41
That's smelling awfully nice.
17:43
Now let's open B.
17:45
[air hisses]
17:46
Much paler color, though that doesn't mean anything.
17:49
You can barrel-age even very pale beers
17:52
and they can pick up lots of wonderful characteristics.
17:56
Well, it smells like there's definitely
17:58
some wood going on there.
18:00
Little bit of vanilla, little bit of coconut.
18:03
The malt's going on underneath.
18:05
It really kinda just smells a little bit like wood.
18:07
That is nice foam though,
18:09
a nice more or less rocky foam.
18:11
It's not bad looking.
18:12
It has a nice color to it,
18:13
kind of a honey-like color.
18:15
I mean, overall, smells pretty pleasant,
18:17
but not, certainly not distinguished
18:20
by a good amount of time in a barrel.
18:23
[dramatic instrumental music]
18:24
Let's taste A.
18:25
[gentle instrumental music]
18:29
That's pretty, wow.
18:35
I can barely talk now. [laughs]
18:37
This tastes not only like dark chocolate,
18:38
which is more or less the underlying beer.
18:41
It's got that beautiful softness that really speaks
18:44
to barrel-aging time.
18:47
So this is soft, round.
18:49
It's got a beautiful fruitiness going on.
18:52
I can definitely tell that this was not done
18:55
with chips or powders or anything else.
18:57
This spent a decent amount of barrel-aging time.
19:00
All sorts of characters going on.
19:02
There's always gonna be some vanilla,
19:04
always gonna be a little bit of coconut,
19:06
but that's pretty gorgeous.
19:08
Let's taste B.
19:10
[gentle instrumental music]
19:14
B is a perfectly decent beer,
19:17
but frankly a little bit disappointing.
19:20
What I'm getting mostly here is kind of a sweetness.
19:23
That honey color is appropriate
19:24
because it has a honey sort of flavor.
19:27
A little bit of vanilla going on,
19:29
and it's pleasantly juicy.
19:32
So it's actually a pretty well put together beer,
19:35
but if you're looking for something
19:36
with real barrel character,
19:39
I'm not really getting that here.
19:41
This beer could taste a lot like this without the barrel.
19:45
[suspenseful instrumental music]
19:46
I'm gonna go with A as the more expensive beer,
19:49
simply because it has a great deal of depth to it.
19:52
You have so much going on that clearly came from
19:54
a decent amount of time in the barrel,
19:56
where B is tasting more straightforward.
19:59
It was either a very short barrel-aging time,
20:01
or possibly some of those other methods that I mentioned.
20:04
So let's see what goes on here.
20:08
Wow, okay, that's a pretty big difference.
20:10
An even bigger difference than I expected.
20:13
To tell you the truth, B didn't do all that badly
20:17
considering that this is like
20:18
four and a half times the price.
20:20
But the thing is, I'm not that surprised in a certain way.
20:24
If I had to guess, I would say that A had been
20:26
in the barrel for over a year,
20:29
and if B saw an actual barrel at all
20:31
I would basically put it a month or two.
20:34
This would actually be very nice with a pork chop.
20:36
I would say that basically it's worth the money,
20:40
but it's not worth what that is worth.
20:42
This is a specialty beer that would be
20:44
a bit more of a special occasion,
20:46
a much more interesting experience than B.
20:49
[whooshing]
20:50
Fruit sours.
20:51
Now, you may say to yourself,
20:53
why would I want a beer that's sour?
20:55
Well, in the world of drinks,
20:56
generally speaking, you either have a citrus juice
21:00
as the basis for a cocktail, or you have bitters.
21:03
The same used to be true of beer,
21:05
and in the old days, when it was done properly,
21:07
this was considered very pleasant,
21:09
and in barrel, people would often add fruit.
21:12
But in the last hundred years or so,
21:13
we kinda sheared away the whole acidic side of beer.
21:16
So just even in looking at these,
21:18
you have two different packaging styles.
21:21
The more elaborate here, B, is the traditional style.
21:25
Now you might look at that and say
21:26
that's a champagne cork, but actually,
21:28
champagne is in a beer bottle.
21:30
The technique that's generally used
21:32
for the secondary fermentation
21:33
to do these kinds of beers,
21:35
where you add sugar, extra yeast,
21:36
and allow the second fermentation to happen
21:39
inside the bottle, that actually was beer first,
21:42
and then later champagne,
21:44
but the champagne guys have better PR.
21:46
All right, let's see what we've got going on here.
21:49
[lid snaps]
21:50
And here color's gonna tell us something,
21:51
and it kinda does, kinda looks more like raspberry
21:55
than anything else.
21:56
You gotta love the pink foam. [chuckles]
21:58
It's a beautiful color.
22:00
It's got a little bit of haze to it.
22:04
Aromatically, somewhere between raspberry, cherry-ish.
22:08
Pretty straightforward.
22:10
Nice foam, it looks good.
22:11
Nice color, nice berry characteristics.
22:14
All right, in B we have a much more
22:16
elaborate style of packaging here.
22:19
If you want to talk about expense, you gotta start here.
22:22
[cork pops]
22:23
And what do we have going on?
22:26
Aha.
22:28
Wow.
22:29
That looks like something that Dracula might drink.
22:32
[laughs]
22:32
It's got some brownish color to it,
22:34
but even that tells us something.
22:36
It looks like it's actually taken on some age,
22:39
usually start to get some browning of the fruit.
22:43
Whoa, there's all kinds of stuff going on in there.
22:48
So we have a little bit of, a slight vinegar
22:52
character on top, a little bit of acetic acid,
22:55
almost always an indication of wood.
22:58
A distinctive also fruit character.
23:02
You also have definitely some wild yeast going on in here.
23:05
Wild yeast give you a whole other range of funky flavors
23:09
reminiscent of a forest floor, but not in a bad way,
23:12
in a way that, like you might feel the same way
23:14
about some great cheeses.
23:16
So let's taste A.
23:18
[gentle instrumental music]
23:20
A great color there.
23:22
A little brusk, a little broad.
23:25
I kind of expected something a little zingier.
23:28
It kinda lays a little bit heavy.
23:30
There's some residual sugar there.
23:32
Almost tastes to me like it was added back,
23:34
because it doesn't have a big underlying malt character,
23:37
which you would kind of expect if it was
23:39
what we call residual sugar,
23:40
meaning sugar left behind by yeast.
23:42
So, let's see if B here is gonna do any better for us.
23:46
[gentle instrumental music]
23:49
Wow.
23:52
That's really fun.
23:53
It has a cherry-like characteristic to it.
23:57
Very sour, but well integrated.
24:00
It's not always an easy thing to match
24:03
the acidity of the fruit itself
24:05
together with the acidity of the underlying beer,
24:07
but here it's been done really nicely.
24:10
Definitely some barrels here as well.
24:13
A beer that was aged in a barrel
24:14
is almost never gonna look like A.
24:16
It's gonna look more like B here.
24:19
[suspenseful instrumental music]
24:20
So these guys are two really different types
24:23
of fruit sours.
24:24
I would definitely go for B as the more expensive beer.
24:28
It almost certainly has a barrel going on.
24:30
It tastes stronger as well,
24:32
which means more malt, which means more expense.
24:34
So let's see what we've got here.
24:38
Whoa, that is the biggest difference
24:41
that we've seen so far.
24:43
If you're starting with something relatively simplistic,
24:46
that's relatively easy to get.
24:48
Not difficult, not seasonal, et cetera,
24:50
it's gonna be cheaper.
24:51
But this, barrel, all that handling,
24:54
greater strength, et cetera,
24:56
each one of these elements is going to add
24:59
more and more expense to this beer.
25:02
But as a result, here you have something
25:03
that'd be perfectly pleasant with a cheesecake
25:06
or something like that.
25:08
But here, you could get the best goat cheese
25:11
that you could possibly imagine, aged goat cheese,
25:14
and pair that up.
25:15
A's pleasant, but B is definitely worth a lot more money.
25:20
The great thing about beer
25:21
is that it's actually deep and wide and tall.
25:24
Beer has all sorts of characteristics.
25:26
It can be like chocolate.
25:28
It can taste like coffee.
25:29
It can taste like barrels, vanilla.
25:31
So beer can taste like almost anything.
25:33
So when you get out to the market
25:35
and you see a few things, they're usually not
25:37
that expensive, even if they're more expensive
25:39
than the cheapest one.
25:40
Have some fun.