0:03 This video has been sponsored by ODO.
0:05 This is beer. And for the most part,
0:08 people generally think it tastes good.
0:11 But in my opinion, it's always had one
0:13 fatal flaw, which is that it's
0:15 consistently the weakest drink that you
0:18 can buy in terms of alcohol content. And
0:21 it seems to just struggle to even make
0:24 it past the single digits. Some people
0:26 claim that this is because of just
0:28 limitations in the brewing process,
0:31 flavor reasons, or even, I guess, laws
0:34 or something. But personally, I just
0:36 think that all of these are just lame
0:38 excuses that are needlessly holding beer
0:41 back. I think that beer should be able
0:43 to go up to any percentage that it
0:45 wants. And at least from some
0:48 preliminary research, I was actually
0:49 able to find some people that have
0:51 already pushed the limit to a
0:54 respectable 30%.
0:55 With a bit more research, I was then
0:58 able to find this abomination, which is
1:02 apparently at 67.5%.
1:05 And it's honestly way higher than I ever
1:08 expected to see a beer. In my opinion,
1:11 though, this still isn't nearly enough.
1:13 And I don't see why it wouldn't be
1:15 possible to push the limit even more and
1:18 to go up to 75%, 85%
1:20 85%
1:23 or even maybe 100%.
1:25 So that is what we're going to be doing
1:28 today. We're going to be seeing how
1:34 strong we can get beer. What is the true limit?
1:36 limit?
1:37 But with that being said, I guess we'll
1:41 just get started. And to do this, we put
1:45 together this amazing tower of generic
1:50 beer. We also got exactly 20 of them
1:53 because at 5% alcohol each, we should be
1:56 able to take all of this and crunch it
2:00 into one can at 100%.
2:01 I mean, theoretically, I highly doubt
2:04 you can't have 100. There's there's
2:05 probably some limits of physics and
2:08 other stuff that would prevent that cuz
2:09 I mean if it's pure alcohol there's no
2:12 room for the beer, but
2:17 I mean either way that's the idea.
2:19 Okay. So yeah, to start with the
2:21 concentration process, we just need a
2:24 bucket and we just have to start
2:27 cracking and adding all of these beers
2:35 So
2:49 Yeah. Okay. This is this is way too
2:51 familiar to the uh what we did with the
2:52 Red Bulls. And I'm not going to make the
2:55 same mistakes that I did last time. So
2:57 what I'm going to do is I'm going to
2:59 speed things up immediately and I'm not
3:02 going to open them manually. Instead,
3:06 I'm going to use this uh beautiful Nile
3:09 Blue uh bottle opener. Oo,
3:22 it's pretty good. It's actually strong. What?
3:49 We now have a bucket of what should be
3:51 around I guess at most like seven lers
3:54 of beer. And what we have to do next is
4:04 Also, up until now, I've realized that
4:08 um I kind of never explained anything or
4:12 even remotely alluded to what we're even
4:13 doing here.
4:15 >> Yeah. Yeah. I was wondering that. I was
4:16 waiting for when you were going to say something.
4:17 something.
4:19 >> I don't know. I just completely slipped
4:23 my mind. But yeah, the basic idea is
4:25 it's I mean, as far as I know, it's
4:27 basically impossible to brew beer past
4:30 like 15% or something. The yeast just
4:33 like will not survive. So, the only way
4:35 to get higher, and from what I've seen
4:38 from the concentrated beers online, you
4:41 kind of need to take normal low percent
4:44 existing beer and use some special
4:46 techniques to concentrate it.
4:49 >> What are those techniques, though? Um, I
4:53 think there's a bunch. Like you can do
4:55 the the 67 and 12% one. They just
4:58 repeatedly froze it
5:00 >> and I mean the alcohol with the beer
5:03 flavor just slowly concentrated. But it
5:05 seems it it I mean it seems like they
5:07 were really hitting their limit using
5:09 that technique.
5:11 >> So I think what we need to do is a
5:13 different technique called freeze
5:16 drying. With freeze drying, we should be
5:18 able to push the limit up to nearly 100%.
5:20 100%. >> Okay.
5:20 >> Okay.
5:21 >> I think I think we should be able to
5:26 sail right past 67 and a half.
5:28 >> All right. So, when is this done? >> Uh
5:28 >> Uh
5:30 >> I don't think that foam will ever go away.
5:31 away.
5:33 >> Uh no, I don't think the foam's ever
5:36 going to go away, but we can get most of
5:40 the CO2 out just so it's like actually
5:48 So, yeah, that is very flat. I don't
5:50 think we're really going to be doing any
5:52 better. Uh, so I think we're ready to
5:54 move on to the uh the next step, which
5:57 is the freeze drying step, where we get
5:59 to concentrate this and remove all of
6:05 So, we got our uh freeze dryer here,
6:08 which is brand new, and it's a
6:11 significant upgrade to our last one.
6:13 >> Oh, yeah. Big upgrade. And we have some
6:14 uh I mean we didn't get it just to make
6:16 super beer. We have some big we have
6:19 some big ideas for it. But that being
6:21 said, what I have to do now is just get
6:25 all of this beer into there. And in
6:27 order to make it all fit in there, we
6:31 need to measure out about 1,200 ml at a time.
6:33 time.
6:36 And uh we'll pull out one of the trays,
6:39 which is just this super long stainless
6:42 steel thing. And we just got to pour the
6:49 Okay, that's perfect. Perfectly
6:52 calculated. So, that's good. We can now slide
6:54 slide
6:59 beer tray one in and we will uh
7:02 go for tray two.
7:07 Okay. Tray two. Load it up.
7:10 So, tray three,
7:14 tray four filled, tray five complete.
7:18 And I'll slide that one in. That's uh
7:21 that's effectively it. And I should also
7:23 say that all we're trying to do right
7:26 now is just freeze the beer. Oh,
7:28 >> okay. Just freeze the beer first.
7:30 >> Yeah. I want to I want to make sure that
7:35 it actually freezes properly before
7:37 the drying process that it that it's
7:38 going to do.
7:41 >> So, yeah. Yeah, we will uh we we'll come
7:43 back to it. We'll we'll you know, we
7:53 Okay, so we're back and if we look now,
7:56 we we can see what looks like some
8:02 Okay. >> Holy
8:04 >> Holy
8:05 Oh my.
8:10 >> And that is uh our beautiful beer.
8:16 >> Yeah. Oh yeah, that's solid.
8:19 >> Confirm solid. We're good to go. So, I
8:22 think we can put it back in.
8:25 And now, theoretically, with everything
8:28 frozen, yeah, we should be able to just
8:30 move on to the next step, which is
8:32 drying it. That's what we came here for, right?
8:32 right? >> Yeah.
8:35 >> Yeah.
8:39 >> So, if we hit start now.
8:43 Okay. Okay, so it's starting and now
8:46 >> should be pulling a vacuum
8:52 and Oh, look. All the beer is foaming.
8:54 >> Oh my god. Yeah. What
8:55 >> is that? The alcohol.
8:58 >> I think that's the alcohol boiling out
9:00 of the beer.
9:02 >> Okay, so we're losing alcohol right now.
9:04 Like this this alcohol is just Where is
9:07 it going? Um,
9:08 I mean, as far as I know, it's going
9:11 straight into into the vacuum pump.
9:14 >> So, so wait, so like I don't understand,
9:17 how is this concentrating our beer? Like what?
9:18 what?
9:21 >> Yeah. So, I I should probably I should
9:24 explain something. So, as we mentioned
9:27 before, this part is the drying process
9:30 of the overall process called freeze
9:32 drying. So the first step was we froze
9:36 the beer and now by pulling a vacuum it
9:40 will dry it and leave behind just the
9:43 essence of beer, just the pure beer
9:47 flavor, but it will effectively be alcohol-free.
9:49 alcohol-free.
9:50 >> So wait, how exactly is this going to be
9:52 super beer then?
9:54 >> Uh that's a good that's a very good
9:57 question. And um once we actually
10:00 confirm that we can get dry beer from
10:03 this, I will uh I'll talk more about it.
10:05 >> I don't want to jump too far ahead of
10:06 ourselves right now.
10:22 Let me pull it out.
10:25 That is crispy. Dude,
10:27 Dude, what?
10:29 what?
10:36 Look at that. That's some
10:40 >> That's some dry beer.
10:43 >> Oh my gosh.
10:46 >> I mean, that's it. But I guess I got to
10:47 try some of it, right?
10:48 >> Yeah, definitely.
10:51 >> Try a little flake. Okay. this thing here.
11:04 Holy, that's like the strongest beer you
11:06 can possibly have. Just straight up pure
11:12 beer flavor. My god, that was powerful.
11:14 But I guess with that being said, the
11:17 first step to turning this into our
11:21 hopefully amazing super beer is to first
11:24 get all of this powder off of the trays.
11:38 Okay, so that's good. Now, I'll just
11:55 Okay.
11:58 Yeah, that's about it. We now have a
12:03 tray of 20 powdered beers. And uh all we
12:07 have to do now is turn it into one super beer.
12:08 beer.
12:11 And up until now, I've only vaguely
12:14 talked about how we're going to do that,
12:17 but the process is really simple.
12:22 Basically, we just need this 100%
12:23 100% ethanol.
12:25 ethanol.
12:26 >> Oh my gosh.
12:31 >> And it's also kosher, halal, and USP/
12:35 FCC. So, it's fully food grade. And uh
12:37 the idea that I had was that I would
12:41 basically just mix the powdered beer
12:44 into the ethanol and that would be it
12:47 until I kind of realized how much solid
12:50 stuff was actually in beer. Uh which
12:53 kind of shocked me. I mean just as an
12:55 example look
12:57 that that does not that does not look
13:01 promising for volume but this powder is
13:06 super fluffy. So, who knows? Who knows
13:08 what could happen? Maybe some sort of
13:11 miracle will happen and it all melts
13:13 into a volume that'll fit into a single
13:16 can. Uh, but I guess we will see. I
13:18 mean, I think that to me there's only
13:34 Okay. So, we'll open this up. Crack open
13:37 our pure ethanol.
13:38 >> I want to try it first, though. You got
13:40 to got to get a baseline of what we're
13:40 working with.
13:49 pretty good.
13:51 That's some high purity stuff. There's
13:54 literally no flavor in it. But, okay.
13:59 So, I think we have a leeway of about
14:02 130ish g. If we add that, it will still
14:05 fit in the can.
14:09 Okay, let's wet this beer. >> Oh,
14:10 >> Oh, >> well,
14:12 >> well, um
14:14 um
14:17 >> Well, yeah. I mean, it wetted pretty
14:20 decently, but 24 grams and it vanished.
14:33 Okay. >> Uhoh.
14:34 >> Uhoh. >> Yeah.
14:35 >> Yeah. >> Uh,
14:44 this is hopeless.
14:46 >> Let's just try it. Let's just stir it
14:56 You have so much We have so much more to go.
14:58 go.
15:01 >> Yeah, this is um this is one of those
15:05 projects that really I don't know how I
15:07 even thought this was ever going to turn out.
15:22 Yeah.
15:24 It doesn't make a difference. It's so thick.
15:25 thick.
15:28 >> Okay. Well, how how do you feel about
15:31 the idea of super beer being a powder?
15:33 >> It's just it's not it's doesn't hit the
15:35 same thirst quench that you get from a
15:36 beer, you know?
15:40 >> Uh you're right.
15:43 But I guess,
15:45 you know, at the very least I will taste
15:47 it. You know, you can't bash it until
15:49 you try it, right?
15:51 >> Yeah, I guess. So, I'll take a little
15:53 little bit. I don't really want to have
15:54 too much.
16:07 Holy.
16:09 I've never had an experience like that
16:11 in my life. I tasted like eating sand a
16:13 bit, but then it all melted and then it
16:14 tasted horrible, but then it tasted
16:17 okay, and then it burnt again. Oh my
16:22 god. No. This is um I I cannot
16:30 I think this was an interesting
16:33 experience, but I think we do need to we
16:35 need to move on forward and push
16:37 forward. We still need to achieve our
16:41 goal of super beer. Just now
16:43 it's a little bit different than we
16:46 first imagined. I don't know why. Before
16:48 the idea was to get all the flavor plus
16:52 the alcohol, but even in hindsight that
16:53 doesn't make too much sense. I think you
16:58 want the normal flavor of one beer, but
17:00 the percentage is higher. >> Okay.
17:01 >> Okay.
17:02 >> Yeah. Yeah. Yeah. You don't want the
17:04 flavor and the percentage,
17:06 >> right? And how high are we getting the
17:08 percentage at? Like 100, right?
17:10 >> Yeah. I think that's the goal. I think
17:12 the goal we can still strive for 100%.
17:14 We're just pivoting away from the idea
17:16 of including all of the flavor of 20
17:17 beers in that 100%.
17:18 >> Okay. Yeah, that makes sense. >> Yeah.
17:19 >> Yeah.
17:21 >> But how much flavor do you need to add
17:24 in order for it to actually taste like a
17:25 beer now?
17:27 >> Well, I mean, it's kind of like simple.
17:30 We just need a 20th of this.
17:31 >> Yeah, we just divide whatever we have
17:36 here by 20 and put that into some 100% ethanol.
17:51 Oh, 24.9. Okay. That is effectively one
17:54 full beer. And we just got to add some
17:59 ethanol to it and uh see if uh what happens.
18:01 happens.
18:03 But it would be unacceptable to just add
18:06 the ethanol without carbonation. So, uh,
18:08 to get around that problem,
18:10 we've got a soda stream.
18:12 >> Could you could you even carbonate ethanol?
18:13 ethanol?
18:16 >> I have my strong suspicion that it does
18:19 not work, but we have to at least try, >> right?
18:30 >> I mean,
18:31 doesn't look like it's doing anything, guys.
18:40 Yeah, I mean it's kind of expected, but
18:42 at least we tried. Now we have to just
18:45 add it to the cup and we'll see what
18:47 happens. Will any of this powder dissolve?
18:48 dissolve?
18:58 I mean that
19:00 that
19:03 it's doing more than I thought it would.
19:05 Like it's becoming murky.
19:07 It's all just sitting at the bottom
19:07 still though. >> Yeah.
19:08 >> Yeah.
19:16 >> Oh man. No.
19:16 No.
19:19 >> No. Yeah. >> So,
19:25 here's the thing. It's It's like
19:26 virtually colorless.
19:28 >> It looked like it picked up nothing.
19:38 No, that's like that's effectively just ethanol.
19:40 ethanol.
19:41 >> So, it actually literally I think as far
19:43 as I can tell, at least in terms of like
19:45 flavor, dissolves nothing. >> Wo.
19:46 >> Wo. >> So,
19:48 >> So,
19:51 I mean, we have to add water. Like,
19:53 water is absolutely necessary to
19:54 dissolve it. >> Wow.
19:54 >> Wow.
19:56 >> Yeah. So, this this is getting a little
19:59 bit complicated. So you you have to add
20:00 water, which will drop our alcohol percentage.
20:02 percentage.
20:04 >> Yes, that's fine, right?
20:06 >> Yeah. Yeah. Well, what what are we
20:08 dropping the percentage down to if we
20:10 add just like a little bit, right?
20:12 >> Yeah. So, like I don't know. It's going
20:15 to have to be uh calculated as we go. >> Okay.
20:16 >> Okay.
20:18 >> And I'll just write down the current
20:22 alcohol amount. 138.3.
20:26 And now for the water. We can actually
20:28 get it fizzy. So, you know, in a way,
20:30 this is good.
20:31 >> You know, we're we're we're actually
20:33 going to have it fizzy, which is how I
20:36 guess true beer should be.
20:38 And it will should it should actually
20:57 Oh, yeah. That actually worked.
20:58 >> All right. Well, now now we got to try
21:01 the the ethanol one more time.
21:03 >> Yeah, that's fair cuz like that was kind
21:05 of got completely scammed. So, I think
21:08 we'll just add the rest. Okay,
21:31 I think CO2 does dissolve into it, but I
21:33 don't think it's getting carbonated, per
21:35 se. I think it's just like has CO2 in
21:37 it. I mean, we'll see. Oh, I pour it on
21:41 the spoon, and look, bubbles came out.
21:53 That fizzyest. That's crazy fizzy. Oh my god.
21:55 god.
21:57 Well, it was also the burn of the
22:00 ethanol, but that totally works. And
22:01 with that revelation, I think we got to
22:05 completely abandon this initial attempt.
22:08 And uh yeah, we'll scoop another 24.9 in there.
22:10 there.
22:14 Okay, 24.9. Good. And now we're going to
22:26 There's That's an That's an unbelievable
22:27 amount of fizz.
22:36 >> Okay,
22:37 >> that's fine. Yeah.
22:40 >> And now we have to add water. So, we're
22:42 trying to add a minimal amount just to
23:07 Oh no.
23:09 Oh my god. This is It's just turning
23:11 into like this weird goo. >> Yeah,
23:19 look at that goo. Oh,
23:25 okay. So, I I I think I think adding the
23:27 ethanol first is a mistake.
23:34 >> God, I did not know that this was going
23:37 to be such a scientific endeavor. This
23:38 This is going to be it.
23:41 >> Okay. So, add the water first and we'll
23:43 see how it dissolves.
23:47 Add a minimal amount.
23:48 Oh, look at that. See how much better it
23:50 dissolves in that? Who could have known that?
23:51 that?
23:57 >> Stir it. Okay, so it is dissolving.
23:59 It's good.
24:03 Look at the syrupiness of it.
24:05 Okay, so that's like basically fully dissolved.
24:06 dissolved.
24:09 And now we just got to add some ethanol
24:11 to it. But I do think it's going to
24:19 >> Oh my dude.
24:20 dude.
24:22 Oh yeah, you're right.
24:24 >> Yeah. Immediately started. Oh, but it
24:29 kind of went back in a little bit. Oh, okay.
24:31 okay.
24:41 Now we'll stir it. And
24:43 it there's only one part of it that
24:45 seems to be coming out. Whatever this
24:49 like white goo crust is, but it's like
24:51 breaking up as I do it. It doesn't seem
24:53 as bad. We're not Okay, I'm going to
25:05 Ooh, perfect. All right. >> Whoa.
25:06 >> Whoa.
25:09 >> Oh, it's it's like
25:13 >> Oh, it really thickened up there.
25:15 >> Whatever this is does not like the
25:18 ethanol. Oh, no.
25:20 >> How do we go back? Do we add water to go back?
25:20 back?
25:32 >> And now it's reverting back.
25:36 The only problem is that this this giant
25:39 gummy thing is going to give us some
25:41 some issues.
25:43 >> It looks like someone's chewed piece of gum.
25:44 gum.
25:46 >> Dude, you should try that. >> No,
25:47 >> No,
25:49 >> you should try that.
25:50 >> Do you want me to?
25:52 >> Dude, what even is that?
25:59 Whoa. Oh,
26:05 it doesn't really taste like anything to
26:07 be honest. It tastes like some old
26:09 flavorless gum that dissolves in your
26:13 mouth. What the hell is that?
26:15 That was like not even It's not even
26:16 revoling cuz it didn't taste like anything.
26:23 I do think that if we add more ethanol,
26:24 it's going to actually start knocking
26:26 the flavor out because I think I think
26:29 the key is maintaining the color
26:32 >> because the moment the color is gone, we
26:33 don't got anything. So, I'm actually
26:35 going to add a bit more water. Just a bit.
26:41 Okay. So, yeah. Like I said, I think the
26:45 game is as long as it's clear, we're
26:47 okay. The moment it starts getting like
26:49 a little bit too cloudy, we have to add
26:50 the water back, >> right?
26:51 >> right?
26:53 >> But we have this is the color of a
26:55 single of a beer. So, I think we're on
26:57 the right track. We can start adding our
27:10 I think this is okay. Like having it a
27:18 Okay. So, I think we got to do a water
27:19 again now.
27:20 >> Yeah, we got to do one more water for sure.
27:29 >> Oh, yeah. Look how much it clears up.
27:32 Okay. And now we will attempt to get up
27:35 to the 350 mark with pure ethanol. I
27:43 So far so good.
27:45 Keep going. Dude, we're doing all right.
27:46 Stir it. Stir it.
27:49 >> Yeah. Oops.
27:51 >> I mean, we're pretty much there. >> Okay.
27:52 >> Okay.
28:03 >> So, this now should have the flavor of
28:07 one full beer. And no one knows what
28:10 this goo at the bottom is. But I we just
28:12 leave that there. That's like a bonus if
28:18 I'm so excited. I just I really want to
28:21 taste it. But I think before I do that,
28:23 I have to know what percent it is. >> Mhm.
28:23 >> Mhm.
28:25 >> And originally I was saying that I have
28:26 to do all these calculations, but I
28:28 don't have to. I don't think. Instead, I
28:31 have this special little alcohol thing
28:33 that I kind of forgot about that we
28:35 should be able to just put a couple
28:37 drops on it and it will tell us what
28:39 percent it is.
28:41 I think it's at least 50%.
28:42 >> Let's hope.
28:44 >> So, I put a couple, let's see, three
28:46 drops. I'm hoping to beat that
28:48 commercially available one. If it was 70
29:00 >> It's 80%. No way.
29:01 >> Look, can you look at there? I mean, at
29:05 least it claims it's 80% ethanol.
29:08 >> Oh my gosh, dude. What? 80%. It's maxed out.
29:09 out.
29:13 >> Yeah, it's maxed out. All right.
29:15 >> That's better than I could have ever
29:18 expected. 80%.
29:21 So, it has the power of what is that? 16 beers.
29:22 beers.
29:25 16 beers in one.
29:27 >> Something like that. Yeah. What?
29:30 >> And it's actually still fizzy. It's fizzy.
29:31 fizzy. >> Yeah.
29:31 >> Yeah.
29:33 >> That's beer. You know, no one can tell
29:36 me that's not beer. Actually, a lot of
29:38 people could tell me that. But also, I
29:39 feel like I should probably actually
29:42 taste it and instead of just hyping it
29:43 up constantly,
29:46 I think we got to take a good little
29:59 That
30:03 That's like crazy good. I hate ethanol
30:06 or I hate alcohol, but
30:09 this is more enjoyable
30:13 >> than some 5% drinks. The burn's not even
30:16 that bad. Like, you can tell it's
30:19 ridiculously high alcohol, but it's
30:21 really not bad.
30:23 >> That's that's that's awesome.
30:25 >> I I'm very
30:28 I'm very hyped on this beer. It has good flavor.
30:30 flavor.
30:31 You want to try some? >> Yeah.
30:31 >> Yeah. >> Okay.
30:32 >> Okay.
30:34 >> But I want like a a good amount because
30:36 I want to get a good flavor profile. >> Okay.
30:37 >> Okay.
30:40 >> Go to the five five mark.
30:41 >> Oh, that pork.
30:42 >> That's perfect. All right. Let me try this.
30:42 this.
30:57 That burns. That burns. But that's
31:00 pretty good. I do taste the beer, but
31:02 not that much. Honestly, I feel like the
31:04 I feel like the ethanol kind of goes
31:07 over the beer a little bit. Like there's
31:08 more ethanol than beer, but there isn't
31:10 an aftertaste of beer.
31:12 >> I I feel like I tasted the beer up front.
31:13 front.
31:14 >> Really? I taste the ethanol a little bit
31:16 more. Like it burned. It burned the
31:17 moment I took that shot.
31:18 >> 80% is ridiculous.
31:21 >> That's true. But no, I I do taste the
31:23 beer. I think it's really good. I think
31:25 the combination of the flavors work very
31:28 well together. It's a good It's a good
31:30 It's a good drink, but it hits hard. It
31:33 hits hard. I think I think we're on to
31:36 something here.
31:39 >> Okay. So, I mean, I think this is a success.
31:40 success.
31:42 >> Yeah. I mean, that is definitely super.
31:46 80% beer, dude. It's It's unheard of.
31:48 >> All the flavor of one beer, but the
31:50 power of 16.
31:54 >> Yeah. Like I said, my target was 20, but
31:57 I'll settle on 16. That's that's
32:01 actually still absurdly high. Uh, and
32:04 you know, and I should say that I I
32:05 accept this as beer. Even if other
32:07 people don't, and also the government
32:12 legally classifies it as a liquor, I I
32:14 don't care.
32:16 But yeah, that's about it. I guess all
32:18 we can do now is enjoy our amazing
32:28 It's been a few weeks now and we've
32:36 our amazing creation.
32:39 Except at the same time, I've been also
32:41 thinking about the fact that there's
32:43 absolutely nothing stopping anyone who
32:46 sees this video from stealing the idea
32:49 and the name Superbeer and selling it as
32:51 their own product.
32:54 Oh god,
32:56 sorry. And while we don't currently have
33:00 any plans of selling it ourselves, I
33:02 would still really like to hold on to
33:05 that possibility for the future and to
33:08 somehow protect the name Superbeer. And
33:10 full disclosure, I don't really know
33:12 anything about trademarks, but I feel
33:15 like the best way to fully lock in our
33:18 creation is to preemptively launch a
33:21 Super Beer product website. The only
33:24 tricky part is that I also don't know
33:27 anything about making a website, except
33:29 thankfully we have the sponsor of this
33:32 video, ODO, to help us out with that. In
33:34 general, ODO is an all-in-one business
33:37 platform with a wide range of apps that
33:39 cover everything from accounting to
33:41 ecommerce, but I'm just going to focus
33:43 on their website builder, which should
33:45 allow me to make my entire super beer
33:47 website. I'm also able to do this
33:50 completely for free because ODU gives
33:52 you one app to start with completely
33:54 free of charge and you can use it
33:56 indefinitely. And I'll just quickly fill
33:58 out the questions that they ask. After
34:00 that, I can choose a unique template for
34:02 the website and I can immediately start
34:04 customizing everything and building out
34:07 the page. This is also fast and easy
34:09 because ODU has a really convenient
34:12 sidebar editing tool that has a bunch of
34:14 intuitive functions that all work with
34:17 an easy drag and drop. On top of this,
34:18 it's easy to customize just about
34:21 everything you want with animations or
34:23 your own images. And after spending
34:25 about 20 minutes messing around with
34:28 things, this was the final result. a
34:31 simple but effective super beer website
34:33 that at least I'm hoping will protect
34:37 the trademark. And overall, I'm actually
34:39 really happy with how it turned out.
34:41 It's also live right now if you want to
34:43 check it out. And if you have a
34:45 trademark that you want to questionably
34:47 protect or if you just want to make a
34:50 website for free, you should definitely
34:52 check out ODU right now. You'll also get
34:55 a custom domain for free for 1 year
34:57 along with unlimited hosting and
34:59 support. And you can get started now by
35:02 going to the URL on screen or by
35:04 clicking the link in the description.
35:08 But uh yeah, I guess that's about it.
