I brewed the MOST HYPED BEER in the US right now

Now I’m wondering… what other foods can I turn into a beer? 🤔

I’m new to brewing. Love your video totally want to make this. The last time I had a beer like this was from fieldworks brewery and I think they add milk sugar to theirs. How much grain for a 5 gallon batch?

Make popcorn beer please brother

Can I let the stabilizers do there thing for 48hrs instead of 24?

Mate this had my mouth watering the whole way through 👀 what a interesting and incredible recipe! Amazing video as always! Cheers 🍻

Awesome to see some local Xul beers! All of their “sours” and beer are amazing!

100% doing this. Since this is my first time pulling a recipe from somewhere else other than my local brewstore. Am I correct in assuming the grain bill for this was roughly 6 lbs of 2-row since you were brewing 3 gallons?

How many do you think you can actually drink in one sitting before the taste becomes a bit too much?

I can’t laugh harder

Great notion has a pb&j sour that I was blown away by. It was dead on and delicious

Awesome video. I have a festival coming up, and I found what I will be brewing for it! I have a some questions though.

The hop addition, since its so little @30 min, I am guessing what hop you use can be pretty much anything to add some bitterness. Trying to avoid a special trip for hops when I have some in freezer.

I would think any fruit conectrate would work for this, I have some raspberry puree I have been looking for a reason to use. I would think it would work just as well, whats your thoughts?

Overtone Brewing from Glasgow, Scotland made a gorgeous PB&J beer. I think it's no longer produced. That blew my mind. I need to brew something like that.

I think you are on the right track with your recipe. What you're making as well as that brewery that you got the original can from are playing in the space of RTD cocktails, think Mikes Hard Lemonade, Bacardi, etc. Without tasting the actual beer I'm going to go on a limb you're not getting much malt character on the beverage, if so then most likely all the flavor and color has been stripped out before adding. Some other things the commercial example may or may not be using are things such as flavor enhancers and malic acid as well as the sorbate potassium that you are using. I think in the next rendition if you can get your hands on some natural flavors and aromas you will level up the next one even more.

If the next big thing is dipping a peanut butter and jelly sandwich into some ghastly swill that is euphemistically called beer, then the craft beer industry -- and the home brewers who follow it -- have collectively lost their way.

Thank you so much!!

How many lbs of grain is that in a 3gal batch?

THANK YOU

Have you Tried Sourvisiae by lallemand? I dont like sours much and I just brewed a razzberry sour pitching 50%sourvisiae and 50% S-04. you definitely can tell its a sour but I find it to be mellow. It only took 3 days to ferment before the fruit addition. I can't wait till its carbed to try it out.

Won't brew this. I prefer Weissbier. It's sour enough. And I can add anything to it. WB-06 is an incredible yeast!

Belching Beaver had a Limited run PB and J stout about five years ago that was delicious. Havent seen one since so its cool to see it making a comeback! Great video🔥

This is amazing. The best throw-back to school lunches ever! We are so excited to see what foods and nostalgia you brew up next. Keep being inspirational!

One way I think to enhance the nuttiness of the beer is to use malts like victory, biscuit, and Munich malt which was a recommendation from Weldwerks Brewery and in the omnipollo/craft beer channel collab they said conditioning over double roasted peanuts (or any nut) was their secret, where you buy roasted unsalted peanuts and give them another 10 minute roast to help dry them out and increase the nuttiness. Would fruit puree instead of concentrate been a consideration, I totally realize that the concentrate is way more available but the puree added to the final beer always seems to add a thick mouthfeel.
Look like a great beer but with any recipe there is always food for thought on how to tweak it to make it better.

Hi, Gauthier from France, well we won't be able to taste this beer here so i guess ill try to make a version myself ... would you add Lactose to it even tho the original recipe doesnt contain any ? would it be too sweet ? would 2xPB2 be enough or too strong in your opinion ? Thanks !

Would love to see beers brewed for specific food. For example a beer brewed to perfectly compliment fried chicken.

I was surprised how much I liked a peanutbutter stout... this might have potential.

Cool experiment.

Two of my favorite brewing "influencers". Brewencers (its a work in progress 😅)

It bothers me that this is the most hyped beer in the US

Do I add more sugar to raise the alcohol %? First time brewer.

2 row? What about maris otter for a biscuit flavor? it probably wouldn't hold up much, but maybe.

a smoothie hard seltzer.

That looks like a fun beer to make some time. 😎🍺

Whaaaaaa? Philly Sour is notorious for NOT getting very sour. Thats why the head brewers at Brew Con talked about why refuse to use it at the commercial level.

I Tried something a few years back . I had 5 Gallons of Wine 🍷 that just wasn't quite to my liking . So it didn't matter one way or the other . I Added only an 8 oz. Bag of , ( Skinless Dry Roasted Peanuts 🥜) to the 5 Gallons . The Wine was already Finished, I put them in Secondary or Rather Conditioning , for 2 Weeks . I liked it😊. I Couldn't Believe it would have so much flavor in so small amount . Kinda reminds me of putting Peanuts 🥜 in my Coke . The thing about it is , I could actually taste the Skin of the Peanut on the Left Front Tip of my Tongue . And they didn't have any Skins on Them . Skinless Dry Roasted Peanuts 😋🥜 Transfer a Lot of Taste . Really Appreciate Your Video , Thanks ! 🐯🤠

Thats fun. I miss grape jelly. Its not a thing in Scandinavia for some reason. Over here using forest berries in my sandwiches.

This sounds delicious 😋🥜🍇

Awesome breakdown on your version of this beer. This sounds like such a weird beer, but has to be fun to try.

Ordinarily I wouldn’t try this but after watching CH’s video and yours I need to change my lineup of what I’m going to brew.

I'd bet any money that Xul use barley and other malted grains in that beer and use an enzyme like Clarity Ferm or similar to make it certified gluten free. Brehon Brewing in Ireland have a range of gluten free beers all made using standard malted barley.

I like these types of beers one at a time. But I'm a simple lager/pilsner guy who doesn't get crazy about these brews. Looks like a fun challenge to brew though

Love this vid man! Definitely gonna try and brew this one. I might swap 2 row for Golden Promise and add some biscuit malt for a more bread-like characteristic. Cheers 🍻

There used to be a Brewery in my hometown called Old Peninsula and they had a PB and J Stout. It started with the bartender pouring the strawberry wheat beer and peanut butter stout together. It was a hit so they actually made a recipe mixing the two. Unfortunately, they did not survive the Pan.

See you in a bit content killa!

Ive brewed a pb&j sweet stout few years back. This has me wanting try that again. Nice vid. 🍻

Nice! Only a few jars of jelly were harmed in the making of the b-roll! Really looks like something worth trying!

Yup. Definitely doing this. Yup. No doubt. I'm in. Sign me up.

I bet maris otter would be great in this

Wow Trent, great interpretation on that beer. Am curious what you could do with fresh peanuts to help in any way. Could you roast your own raw peanuts and then use them in some way here? This beer is for sure not for me, but it’s fascinating nonetheless. Cheers