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