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>> IN THIS EPISODE OF "BREW
DOGS," JAMES AND MARTIN ARE IN
BOSTON.
>> YOU READY TO DRINK SOME BEER?
>> LET'S PUT LIVE LOBSTERS IN
THE KETTLE.
>> THAT JUST CAPTURES BOSTON.
>> IT'S A BOSTON THING TO DRINK
A LOT OF BEER AND HAVE A FIGHT.
>> SHE'S GOING TO KILL YOU.
[BELL RINGS]
WE'VE GOT 15 GALLONS OF BOILING
WORT.
>> LIFE IS HARD, AND IT'S REALLY
HARD WHEN YOUR STUPID.
>> THAT ACTUALLY MIGHT BE A GOOD
TAGLINE FOR THIS TV SHOW.
>> SCOTTISH BREWERS JAMES WATT
AND MARTIN DICKEY LOVE BEER.
THEY'VE BREWED THE STRONGEST
BEER IN THE WORLD, STAGED
BEER-INSPIRED PROTESTS, AND EVEN
BREWED A BEER AT THE BOTTOM OF
THE NORTH ATLANTIC. NOW THEY'RE
COMING TO AMERICA TO BREW
OUTRAGEOUS BEERS WITH THE
COUNTRY'S BEST CRAFT BREWERS...
>> YOU GUYS ARE CRAZY.
>> CHEERS.
>> RISK LIFE AND LIMB TO FIND
THE MOST BIZARRE INGREDIENTS...
>> THERE WE GO.
>> AND CONVERT ONE MILLION CRAFT
BEER VIRGINS.
>> I DON'T LIKE IT.
>> THIS IS "BREW DOGS."
>> BOSTON, A NAUTICAL CITY THAT
WAS KEY IN THE AMERICAN
REVOLUTION, AND NOW, ALMOST 250
YEARS LATER, IT'S A PIVOTAL CITY
IN THE CRAFT BEER REVOLUTION.
>> AND IF THE TEA HAD BEEN BEER,
THE REVOLUTION MIGHT HAVE
STARTED 5 YEARS EARLIER.
>> AND THEY CERTAINLY WOULDN'T
HAVE DUMPED IT IN THE HARBOR.
I'M GLAD YOU'RE DRIVING. I HAD A
LOT OF WHISKEY ON THAT AIRPLANE.
>> YOU DID. I'M SURPRISED THEY
LET YOU ON THAT FLIGHT.
>> I THOUGHT WE WERE GETTING A
HUMMER LIMO WITH SOME *** IN
THE BACK.
>> OH, THAT WAS CANCELLED.
>> WE'RE IN BOSTON TO MAKE THE
ULTIMATE BOSTON BEER. TO DO
THAT, WE'VE GOT TO TAKE
INSPIRATION FROM THE SEA.
>> YEAH. THEY SEEM TO HAVE A
MASSIVE AFFINITY FOR THE FRUITS
OF THE SEA, AS WELL. PEOPLE ARE
PASSIONATE. THEY WORK HARD. THEY
PLAY HARD. THEY FIGHT A LOT.
>> BOSTON IS HOME OF THE RED
SOX, PATRIOTS, BUT, EVEN MORE
SIGNIFICANTLY, IT'S HOME TO SAM
ADAMS. THEY STILL PUSH THE
BOUNDARIES IN THE SAME WAY THAT
WE DO. THEY STILL MAKE CRAZY
[BEEP], LIKE UTOPIAS.
>> WE'RE GONNA ACTUALLY MEET THE
MAN WHO DID ALL THAT--JIM KOCH.
>> IT'S UNDENIABLE THAT JIM KOCH
HAS DONE MORE THAN ANYONE ELSE
TO GET PEOPLE EXCITED ABOUT
GREAT CRAFT BEER. HE'S KIND OF
LIKE YODA.
>> LIKE A CRAFT BEER YODA.
>> JIM KOCH IS A
SIXTH-GENERATION BREWER. HE
REVIVED A FAMILY TRADITION WHEN
HE BASED HIS SAMUEL ADAMS BOSTON
LAGER ON HIS
GREAT-GREAT-GRANDFATHER'S RECIPE
FROM THE 1860s, AND, BREWING THE
FIRST BATCHES IN HIS KITCHEN IN
1984, JIM WENT ON TO BECOME A
FOUNDING FATHER OF THE CRAFT
BEER REVOLUTION. TODAY BOSTON
BEER COMPANY IS THE LARGEST
AMERICAN CRAFT BREWERY. THE GUYS
MEET UP WITH JIM AT HIS R&D
BREWERY IN BOSTON, HOME TO NEW
PILOT BATCHES, TOURS THAT DRAW
THOUSANDS EACH YEAR, AND, MOST
IMPORTANTLY, THE LEGENDARY
BARREL ROOM.
>> GENTLEMEN...
>> JIM.
>> WELCOME TO THE SAM ADAMS
BREWERY.
>> MARTIN. HOW YOU DOING?
>> WHY DON'T YOU FOLLOW ME INTO
THE BREWHOUSE? WE'RE GONNA DO A
LITTLE BRAINSTORMING. WE
SHOULDN'T DO IT SOBER. LET'S GET
OURSELVES SOME BEER.
>> IS THIS AN OLD TANK?
>> YES. WE CUT IT OPEN SO YOU
GET THE EXPERIENCE OF BEING A
YEAST, EXCEPT YOU DON'T GET TO
PROCREATE EVERY 12 MINUTES.
>> WELL, YOU HAVEN'T SEEN JAMES'
BOOK.
>> I BROUGHT YOU SOME BEER.
>> THIS IS BOSTON LAGER, THE
BEER THAT KICKED IT ALL OFF FOR
SAM ADAMS.
>> YEAH. I'VE BEEN DRINKING THIS
ALMOST EVERY DAY OF MY LIFE, AND
I USED TO BE BALD.
>> YOU BETTER GET ME A FEW
CASES, THEN.
>> CHEERS. THIS BEER IS WHAT MY
GREAT-GREAT-GRANDFATHER BREWED
BACK IN THE 1860s.
>> AND A GREAT BEER, I THINK, TO
BEGIN THE DAY, QUITE
MALT-FORWARD, BUT THEN IT'S GOT
THAT GREAT HERBAL, SLIGHTLY
GRASSY HOP IN THERE, AS WELL.
>> YEAH.
>> FOR THIS BEER THAT WE'RE
GOING TO MAKE, BECAUSE WE'RE ON
THE EAST COAST, I THINK WE
SHOULD MAKE QUITE A
MALT-FOCUSED, MALT-FORWARD BEER,
AND BECAUSE WE'RE COMING OVER
FROM SCOTLAND, HOW ABOUT A
SCOTCH ALE BASE?
>> I LOVE THAT.
>> WE NEED TO GET INSPIRATION
FROM SOME MORE BEERS.
>> WHY DON'T I TAKE YOU INTO THE
BELLY OF THE BEAST, THE BARREL
ROOM?
>> THE BARREL ROOM IS WHERE JIM
KEEPS HIS MOST UNUSUAL
CREATIONS, AND TO INSPIRE THE
PERFECT BOSTON-SCOTLAND
COLLABORATION, HE BREAKS OUT SAM
ADAMS' OWN SCOTCH ALE--WEE
HEAVY, MADE WITH PEAT-SMOKED
MALT.
>> THERE'S A LITTLE HINT OF
CIGAR SMOKE IN THE BACKGROUND,
MAYBE.
>> I LOVE THE PEATED MALT YOU'VE
GOT IN THERE, AS WELL, JUST
BECAUSE WE'RE FROM SCOTLAND AND
SCOTLAND IS FAMOUS FOR ISLAY
WHISKIES, WHICH USED PEATED
MALT. MAYBE WE CAN USE THAT IN
THE BEER.
>> I LIKE THAT. I THINK IT'S
REALLY APPROPRIATE THAT WE SHARE
INSPIRATION. I'M ALL IN.
>> AND FOR ME, THE BIG THING
ABOUT BOSTON IS ALSO THE SEAFOOD
YOU GET HERE.
>> WE MAKE AN OYSTER STOUT. WE
CAN TASTE IT AND SEE WHERE THAT
LEADS US.
>> GREAT. I LOVE OYSTERS.
>> MARTIN ATE 27 OYSTERS LAST
NIGHT.
>> DID YOU KNOW THEY'RE AN
APHRODISIAC?
>> THAT'S WHY I'M STANDING OVER
HERE. LET ME BRING YOU SOME MORE
BEERS THAT, HOPEFULLY, WILL JUST
STOKE THE CREATIVITY.
>> FROM THE BARREL ROOM BAR, JIM
GRABS A FEW GLASSES OF SAM ADAMS
OYSTER STOUT. OYSTER STOUTS GET
THEIR NAME FROM ACTUALLY OYSTERS
BEING ADDED DURING THE BREW
PROCESS.
>> IT'S REALLY COOL HOW THAT
SALINITY, THAT HIT OF OCEAN
FRESHNESS BALANCES OFF THE STOUT
MALT.
>> WE GOT A LOT OF SEAFOOD
AROUND HERE. WHAT DO YOU GUYS
WANT TO PUT IN IT?
>> JAMES' FAMILY IS ACTUALLY
FAMOUS FOR FISHING FOR LOBSTERS.
EVERY DAY, HIS GRANDFATHER
CATCHES LOBSTERS.
>> HE'S 85 YEARS OLD.
>> GOD LOVE HIM.
>> IT'S A BIT WACKY, A BIT
OUTRAGEOUS. LET'S PUT LIVE
LOBSTERS IN THE KETTLE.
>> AWESOME.
WHAT DO YOU THINK ABOUT CLAMS?
THAT'S, LIKE, THE ULTIMATE NEW
ENGLAND FOOD EXPERIENCE--
LOBSTERS, CLAMS.
>> I'M DOWN WITH THAT. I THOUGHT
WE'D COME HERE WITH ALL THESE
WACKY IDEAS, AND YOU'D TELL US
TO BE A BIT MORE SENSIBLE.
YOU'RE MAKING THIS WORSE. YOU'RE
A BAD INFLUENCE, JIM. SO THIS IS
GOING TO BE A SCOTCH ALE, WHICH
IS AN INHERENTLY SWEET STYLE.
LOBSTER MEAT IS QUITE SWEET. WE
CAN'T COUNTERACT THAT WITH HOP
BITTERNESS. SO WHAT CAN WE DO TO
ADD A BIT OF BALANCE?
>> I GOT AN IDEA. LET ME
INTRODUCE YOU TO SOMETHING
CALLED KMF--KOSMIC MOTHER FUNK.
>> THERE'S NOTHING I'D RATHER
TASTE THAN MOTHER FUNK.
>> YOU CAME TO THE RIGHT PLACE.
THE KMF.
>> KMF IS AN ACIDIC,
FRUIT-FORWARD, SOUR ALE THAT JIM
USES TO BLEND SOME OF HIS MORE
EXPERIMENTAL BEERS.
LET'S SEE WHAT YOU THINK OF IT.
THIS IS JUST FUN. IT TAKES YOUR
PALATE ON A COMPLETELY CRAZY
JOURNEY. YOU'VE GOT SO MUCH
CHERRY, APRICOT, TOFFEE.
>> AND IT REALLY MARRIES WELL
TOGETHER. YOU'VE GOT THAT LACTIC
SOURNESS AND THEN SOME LEATHERY
NOTES, TOO.
>> THAT SOURNESS IS JUST GOING
TO AMPLIFY ALL THE FLAVORS IN
THAT BEER. SO IF IT'S GOOD, IT'S
GOING TO MAKE IT VERY GOOD. IF
IT'S NOT GOOD, IT'S GOING TO
MAKE US ALL LOOK STUPID.
>> THAT'S RIGHT. WE WOULDN'T BE
HERE IF WE DIDN'T TAKE A FEW
RISKS.
>> SO BEFORE WE ACTUALLY BREW
THE BEER, WE'RE GOING TO HAVE TO
MAKE A SOUR MASH TO ADD IN ON
THE DAY THAT WE BREW.
>> GOOD. SO YOU GUYS TAKE CARE
OF THE CLAMS AND THE LOBSTERS.
I HAVE A CRAZY IDEA FOR THE SOUR
MASH. SO JUST LEAVE THAT ONE TO
ME.
>> CHEERS.
[BELL CLANGING]
>> THE PLAN TO BREW THE ULTIMATE
BOSTON BEER IS IN PLACE, AND
SINCE JIM HAS GOT A SURPRISE UP
HIS SLEEVE, NATURALLY, JAMES AND
MARTIN HAVE ONE UP THEIRS, AS
WELL.
>> BECAUSE THIS BEER IS INSPIRED
BY THE SEA, WE WANT THIS BEER TO
BE BORN ON THE SEA.
>> WELCOME TO YOUR NEW
BREWHOUSE--THE LIBERTY STAR.
>> OH, GOOD. IT'S ALL MADE OUT
OF WOOD. WE'RE GONNA DO THIS
WITH DIRECT FIRE?
>> THAT IS GOING TO BE ONE OF
THE CHALLENGES WE FACE HERE, BUT
IF WE RUN OUT OF PROPANE, WE CAN
JUST CHOP UP THE LIFEBOATS.
>> THE LIBERTY STAR IS A 67-FOOT
WOODEN SCHOONER DESIGNED AS A
REPLICA OF THE TALL SHIPS OF THE
REVOLUTIONARY ERA, NOT AS A
BREWHOUSE. FORTUNATELY, JAMES
AND MARTIN HAVE THEIR CHIEF
ENGINEER DAVID ALONG TO KEEP
THEIR BREWING PLANS AFLOAT.
>> THINK THE WEATHER MIGHT BE A
WEE BIT WINDY. HOW THE HELL CAN
WE DO THIS, DAVID, WITHOUT
TIPPING BOILING WORT ON
OURSELVES?
>> YEAH. LET'S LOOK. I THINK
MAYBE OUR BEST SPOT IS A
MIDSHIP.
>> MIDSHIP IS PROBABLY A GOOD
IDEA BECAUSE IT MEANS YOU CAN
JUMP OVERBOARD AT BOTH SIDES OF
IT.
>> THE GUYS DECIDE TO LET DAVID
FIGURE OUT THE FINER POINTS OF
BREWING ON A TALL SHIP.
>> YOU'VE GOT A LOT OF THINKING
TO DO. YOU'LL NEED YOUR NOTEPAD.
>> THANKS.
>> YOU'RE GONNA LEND US YOUR
SHIP TO MAKE BEER?
>> HOPEFULLY, YOU'RE GONNA LEAVE
US SOME.
>> AH.
>> SO THEY HEAD OFF TO CONVERT
SOME CRAFT BEER VIRGINS, AND
THEY FIGURE THEY'LL FIND SOME
ENGAGED IN A VERY BOSTON
PASTIME--PUNCHING EACH OTHER.
>> WE'RE AT THE RING BOXING CLUB
IN BOSTON, WHERE WE'RE GOING TO
DO SOME SPARRING WITH SOME CRAFT
BEER VIRGINS.
>> WITH A BIT OF LUCK, MARTIN
MIGHT GET A LICKING FROM A FIT,
YOUNG WOMAN.
>> I WOULD LOVE THAT.
>> ME, TOO.
>> HOW YOU DOING?
OH, OVER THAT WAY.
>> IT'S A BIT LOOSER THAN IT
LOOKS.
>> HEY, WHO YOU DOING?
>> SOMEONE SAID YOUR NAME IS THE
PUNISHER. WHAT DO YOU PUNISH?
>> ANYBODY THAT GET IN THE RING
WITH ME MOST OF THE TIME.
>> HOPEFULLY, TODAY THE ONLY
THING YOU'RE GOING TO PUNISH IS
THIS BEER.
>> IT'S CALLED THE AUDACITY OF
HOPS.
>> ALL RIGHT. HERE GOES. TASTES
PRETTY GOOD. SURE IS A GOOD
SIPPING BEER.
>> FLORAL, FRUITY.
>> YOU CAN TASTE THAT.
>> CHEERS TO PUNISHER, AND NOW
WE'RE GOING TO GET JAMES SOME
GLOVES. I'M GOING TO LEAVE THE
RING. ONE GLOVE EACH.
>> YOU GOT THE WRONG HAND,
THOUGH. YOU DON'T WANT THIS
HAND.
>> I DON'T WANT ANY OF THE
HANDS, TO BE HONEST. I'M QUITE
HAPPY HERE WITH MY BEER.
>> ♪ 1, 2, 3, 4 ♪
[PUNK ROCK MUSIC PLAYING]
>> YOU'RE FROM BOSTON?
>> YEAH, BORN AND BRED HERE.
>> WHAT TYPE OF BEERS DO YOU
NORMALLY ENJOY?
>> I DRINK SAM ADAMS, A BOSTON
BEER. I TRY NEW ONES EVERY SO
OFTEN.
>> THIS IS A BIG BEER, AND IT'S
GOT SUCH A PUNCH OF HOPS, I HAVE
TO WEAR HEAD GEAR TO POUR IT.
>> THERE YOU GO.
DAMN, THAT'S GOOD.
>> SO WHAT DO YOU TASTE WHEN YOU
TASTE THIS BEER?
>> THE HOPS IS REALLY WHAT GETS
ME. I LIKE THE FRESH TASTE.
>> I REALLY GET A LOT OF CITRUS
CHARACTER, BUT THEN WITH THIS
HEAD MASK, YOU GET A LITTLE BIT
OF PICKLED ONION SWEAT FLAVOR
COMING FROM THAT, AS WELL.
>> HEATHER, HOW MANY PUSH-UPS
CAN YOU DO?
>> 35.
>> LET'S DO THIS.
>> WHEW. I NEED ONE OF THESE
NOW.
>> WHAT ARE YOUR FIRST THOUGHTS?
>> PERFECT.
>> IT'S A SORT OF BOSTON THING
TO DRINK A LOT OF BEER AND HAVE
A FIGHT. SO CAN WE ACTUALLY HAVE
A REAL FIGHT?
>> YOU BETCHA.
>> MARTIN, YOU'RE FOOLISH. SHE'S
GOING TO KILL YOU.
>> YOU'RE THE WORST BOXING
TRAINER EVER, ALTHOUGH TO DO
LOOK THE PART WITH YOUR CAP.
[BELL RINGS]
>> LADIES AND GENTLEMEN, IN THE
LEFT CORNER, HEATHER FROM
BOSTON, THE BOXING BARBIE.
IN THE RIGHT CORNER, MARTIN FROM
SCOTLAND, THE HOUSE CAT. START
YOUR ENGINES.
[BELL RINGS]
MARTIN IS DOING WELL. HE'S
HANGING TOUGH. HIS DEFENSE IS
STRONG.
>> JAMES, HELP.
>> BOXING BARBIE IS FEELING THE
PRESSURE. HAVING A BEER, GOT
SOME LIVE ENTERTAINMENT,
WATCHING MARTIN GET BEAT UP BY A
WOMAN. IT'S A GOOD NIGHT OUT.
>> JAMES, FIND THE TOWEL AND
THROW IT IN.
[BELL RINGS]
SHE'S ACTUALLY QUITE GOOD.
HEATHER ACTUALLY WON. HEATHER,
FOR WINNING, YOU DESERVE SOME
MORE BEER.
>> THANKS, HEATHER.
>> CHEERS.
>> IT'S 4:30 A.M. WE'RE HERE AT
GLOUCESTER DOCKS, AND WE'RE
ABOUT TO CATCH SOME LOBSTER TO
PUT IN OUR ULTIMATE BOSTON BEER.
I'M FROM A FAMILY OF LOBSTER
FISHERMEN IN SCOTLAND. SO
GETTING UP BEFORE DAWN TO TAKE
TO THE HIGH SEAS IS IN MY BLOOD.
>> AND I'VE EATEN IN A RED
LOBSTER RESTAURANT IN OHIO.
SIMILAR.
>> YEP.
>> IT'S EARLY. IT'S COLD.
IT SMELLS LIKE DEAD FISH.
>> IT'S KIND OF LIKE BEING BACK
IN SCOTLAND, TO BE HONEST.
>> GLOUCESTER IS AMERICA'S
OLDEST SEAPORT AND IS HOME TO
MORE LOBSTER CAPTAINS THAN ANY
OTHER TOWN IN MASSACHUSETTS.
ONE OF THEM IS MARK RING, WHO'S
BEEN FISHING FOR LOBSTER FOR
MORE THAN 30 YEARS.
>> MORNING, CAPTAIN.
>> MORNING. HOW ARE YOU? READY
TO GET DIRTY, GET A FEW
LOBSTERS?
>> HELL YEAH.
>> ANYBODY GONNA GET SEASICK?
>> NO. IT'S COOL.
>> I'VE HEARD THAT BEFORE.
>> ARE THESE LIKE A CHILD-SIZE
BOOT?
>> TOO TIGHT?
>> OH, I'M IN NOW.
>> THAT'S THE BACK.
>> THAT'S THE BACK.
>> YEP. I SEE A PROBLEM. THAT
STANDS FOR LEFT.
>> HE EVEN PUT LETTERS ON THEM
FOR YOU. HOW CAN YOU TELL A GOOD
DECKHAND?
>> YOU GOT POTENTIAL. I SEE YOU
GOT YOUR PANTS ON THE RIGHT WAY.
SO THAT'S A START.
>> POTENTIAL IS ONE THING, BUT
IT'S GONNA TAKE A LOT OF HARD
WORK TO TURN POTENTIAL INTO
LOBSTERS.
>> THERE YOU GO.
>> HOW MANY? LOADS.
>> THAT ONE IS TOO SMALL.
>> HOW BIG ARE THEY BEFORE YOU
CAN KEEP THEM?
>> 3 1/4 INCHES FROM HIS EYE TO
THE END OF THE MAIN SHELL. HE'S
LITTLE. IS THAT GUY GOOD?
>> THINGS ARE OFF TO AN UNLUCKY
START, BUT JAMES AND MARTIN HAVE
A LOT MORE TICKETS IN THIS
LOTTERY.
>> MARK, HOW MANY LOBSTER POTS
DO YOU HAVE?
>> 800.
>> AND WE'VE DONE 10 SO FAR.
>> WHY, YOU WANT TO TAKE A NAP?
>> THINK IT'S THE SEA AIR. IT'S
MAKING ME VERY TIRED.
>> HOLD ON. THIS WAS THE FIRST
ONE, RIGHT?
>> NO, THAT. I STARTED AT THE
BACK AND WORKED FORWARD. IS THAT
THE WRONG WAY ROUND?
>> YEAH. THEY'RE BACKWARDS.
>> LUCKY FOR MARTIN, JAMES COMES
FROM A LONG LINE OF LOBSTERMEN.
>> WE CAN FIX THIS. WE CAN FIX
THIS.
>> EVEN MARK IS IMPRESSED.
>> YOU KNOW YOUR STUFF, DON'T
YOU?
>> MARTIN, IF YOU GO TO THE
RAIL, I'LL FIX THIS.
>> YOU'RE AN ANIMAL, READY FOR
THE OLYMPICS. HEY, COMMANDO, LET
ME SEE THAT.
>> NO, NO. THIS ONE I'M TAKING
UP BY HAND. THIS IS THE WAY MEN
CATCH LOBSTERS.
>> HERE IS COMES.
>> LOOK AT THAT. THESE ARE
MONSTERS.
>> HE'S A MACHINE. ALL RIGHT.
>> CHECK OUT THIS ONE.
>> IT'S A BEAST. SELF-LAUNCHING
TRAPS.
>> GOOD SYSTEM, HUH?
>> I'M NOT SURE I'M GOING TO BE
ASKED BACK.
>> HEY, MARTIN...
>> YEAH?
>> GOOD JOB STACKING THOSE
TRAPS.
>> THANK YOU, CAPTAIN.
>> WOW. OOH.
>> BOYS, I THINK WE GOT MORE
THAN ENOUGH FOR THE BEER. YOU
GUYS ARE DOING SO GOOD, I MIGHT
STAY HOME TOMORROW.
>> I THINK I GOT IN A LITTLE BIT
OF TROUBLE WITH THAT FIRST
EFFORT.
>> IT'S A GOOD JOB MY
GRANDFATHER WASN'T HERE. WE'D
HAVE BOTH BEEN SACKED.
>> IT'S BEEN ONE OF THE MOST FUN
MORNINGS WE'VE HAD. BEEN AN
ABSOLUTELY BEAUTIFUL DAY, REALLY
CALM, AND WE'VE CAUGHT A LOT OF
LOBSTER.
>> I BET THAT KIND OF MEATY
SWEETNESS SHOULD PLAY OFF THE
SWEET MALTS THAT WE'VE GOT IN
THE SCOTCH ALE BASE.
>> WELL, THAT'S THE THING. WE'RE
GOING TO PUT THE LOBSTERS IN THE
KETTLE SO IT'LL TAKE THE FLAVOR
OUT OF THEM, BUT AT THE END OF
THE DAY, WE'RE GOING TO END UP
WITH A BEAUTIFULLY COOKED
LOBSTER.
>> EVERYONE IS A WINNER EXCEPT
THE LOBSTER.
>> EXCEPT THE LOBSTER. HE'S
DEAD.
>> THERE'S NOTHING QUITE LIKE
SPENDING THE FIRST HALF OF YOUR
DAY HANDLING ANGRY SHELLFISH TO
MAKE YOU WANT TO SPEND THE
SECOND HALF OF YOUR DAY DOING
PRETTY MUCH THE SAME THING.
>> TO MAKE THE ULTIMATE BOSTON
BEER, WE NEED NOT ONE, BUT TWO
TYPES OF SHELLFISH. WE'VE GOT
LOBSTERS. NOW WE'RE GOING TO GET
SOME CLAMS.
>> AND WE'RE HERE IN ESSEX,
WHERE TWO PROFESSIONAL CLAM
DIGGERS ARE GOING TO SHOW US HOW
IT'S DONE.
>> TJ MARSHALL AND MATT JACOBS
KNOW CLAMMING. IF ANYONE CAN
HELP JAMES AND MARTIN FIND THE
CLAMS THEY NEED, IT'S GONNA BE
THESE TWO.
>> HOW LONG YOU BEEN CLAMMING
FOR?
>> I'VE BEEN CLAMMING SINCE I
WAS 5 YEARS OLD. I'M A
FOURTH-GENERATION CLAMMER.
>> WHY IS BOSTON SO FAMOUS FOR
CLAMS?
>> NEW ENGLAND HAS A PERFECT
ENVIRONMENT FOR THEM. SO THEY
REPRODUCE, AND THEY GROW QUICK.
>> AND DO THEY GROW IN THE
GRASS?
>> ACTUALLY, CLAMS CAN BE FOUND
IN THE TIDAL FLATS OF THE NEW
ENGLAND COAST. WHEN THE TIDE
ROLLS OUT, IT'S TIME TO JUMP IN.
>> GET READY.
>> I'M GLAD I WORE A BRAND-NEW
PAIR OF SNEAKERS.
WHAT ARE WE LOOKING FOR?
>> ACTUALLY LOOKING FOR LITTLE
HOLES. THAT'S WHERE THEIR NECKS
COME UP FROM THE TIDE TO TAKE IN
SEAWATER.
>> HOW MANY DIGS DO YOU THINK
I'LL NEED TO GET THEM?
>> YOU? PROBABLY 20. RIGHT
THERE. SEE HIM SHOOTING AT YOU?
>> YEAH. SO WHY IS HE SHOOTING
AT ME?
>> JUST THE SEAWATER. HE'S
TRYING TO DEFEND YOU OFF.
>> MATT, THIS IS AN INCREDIBLY
DIFFICULT PIECE OF WORK TO FIND
THE OCCASIONAL CLAM.
>> OH, THIS IS A CLAM. THAT'S
THE SHELL.
>> THAT'S NOT EVEN A CLAM.
>> GOT ONE?
>> THAT'S WHAT I CALL A NICE
CLAM, RIGHT THERE--NOT CLOSE TO
TWO INCHES, BUT NOT TOO BIG.
>> MARTIN, HOW MANY HAVE YOU GOT
SO FAR?
>> UH...
LOADS.
>> SEE ALL THESE HOLES RIGHT
HERE?
>> YEAH.
>> YOU GOT TO GET IT TO FLIP
OVER.
>> SO THIS IS THE JACKPOT.
>> BURY THE FORK AND ROLL THE
MUD BACK.
>> IS THAT A GOOD ONE?
>> THAT'S A GOOD CLAM. THAT'S
PROBABLY ABOUT 2 1/2 INCHES.
A GOOD RULE OF THUMB--IF IT GOES
THROUGH, YOU DON'T WANT IT.
>> THE FIRST TIME I'VE EVER
HEARD THAT SOMETHING I'VE HAD IN
MY HAND THAT IS 2 1/2 INCHES IS
A GOOD SIZE. NOW WE'VE GOT
ENOUGH CLAMS TO PUT INTO OUR
BEER, AND JAMES IS GONNA TASTE
THIS ONE AND LET US KNOW WHAT
FLAVORS THESE CLAMS ARE GOING TO
BRING.
>> TJ, WHY ARE YOU STANDING SO
FAR AWAY FROM ME?
>> IN CASE YOU THROW UP.
>> MM.
MEATY, QUITE SWEET, SALTY.
THINK IT'S GOING TO ADD THAT
OCEAN FRESHNESS, GOING TO PLAY
WELL WITH THE SOUR MASH.
>> THINK YOUR GOING TO HAVE A
SOUR MASH AFTER EATING THAT.
>> IT'S LIKE KISSING AN OLD
HADDOCK.
>> SO, MATT, TJ, THANKS A LOT
FOR ALLOWING US TO COME AND HELP
YOU DIG UP THE CLAMS. WE'VE GOT
PLENTY FOR OUR BEER, AND I THINK
WE NEED TO GET OUT OF HERE
BEFORE THE TIDE COMES IN.
>> HAVING SUCCESSFULLY CORNERED
THE MARKET ON LOBSTERS AND
CLAMS, JAMES AND MARTIN DECIDE
TO CALL IT A DAY BEFORE THE TIDE
SWEEPS THEM OUT TO SEA. SO THEY
HEAD BACK TO THE SAM ADAMS
BREWERY TO SEE WHAT JIM HAS GOT
PLANNED FOR THE SOUR MASH.
>> LOOKS LIKE HE'S MAKING THE
MASH OUTSIDE.
>> WELL, WELCOME HOME. HOW'D YOU
DO TODAY?
>> WE DID WELL. WE GOT SOME
LOBSTERS, AND WE GOT SOME CLAMS.
>> I SEE YOU'VE BEEN BUSY, AS
WELL.
>> I'VE BEEN THINKING ABOUT WHAT
WE WERE TALKING ABOUT OF SOURING
THE MASH TO KIND OF CUT THE
SWEETNESS. IN BELGIUM, THEY JUST
SORT OF LEAVE IT SIT AND LET ALL
THE AMBIENT ORGANISMS AND FAIRY
DUST SETTLE ON IT, BUT WE WANT
TO DO IT FASTER, AND I GOT A
BETTER IDEA.
>> YOU GOT A BETTER IDEA THAN
LEAVING IT OPEN OVERNIGHT?
>> WE HAVE THIS TRADITION AT SAM
ADAMS OF REALLY GETTING INTO OUR
BEER. SO THE IDEA IS, LET'S
REALLY GET INTO THE BEER.
>> YOU'RE KIDDING.
>> NO.
>> YOU'RE GOING TO SOUR THE BEER
WITH US?
>> I MEAN, YOU GUYS ARE FULL OF
AMBIENT ORGANISMS, IF NOT WORSE.
>> HE IS FILTHY.
>> THERE YOU GO. WE NEED
BACTERIA. NATURE IS NOT GONNA
GIVE US ENOUGH. WE GOT TO GIVE
IT UP FOR THE BEER.
>> YOU ARE A GENIUS.
>> I'M GOING TO BE IN THERE
FASTER THAN YOU CAN SAY
LACTOBACILLUS.
>> OH, WOW, THAT IS QUITE A TOP,
STRAIGHT OUT OF 1986.
>> WELL, THAT'S WHEN I STARTED,
SO KIND OF APPROPRIATE.
>> GODSPEED.
>> WHOO!
THIS IS SOMETHING I'VE ALWAYS
WANTED TO DO, IS GET IN THE MASH
TUN, BUT ACTUALLY, WHEN I
ENVISIONED IT, IT WASN'T WITH
TWO GUYS.
>> REALLY?
>> THE MASH TASTES DELICIOUS,
KIND OF HONEY SPICE IN THERE.
IT'S GORGEOUS. IF I'M LUCKY
ENOUGH TO GET SOMEONE TO LICK MY
NIPPLES TONIGHT, THEY'RE IN FOR
A DELIGHT.
>> DON'T LOOK AT ME.
>> SO WHAT'S ACTUALLY GOING ON
HERE IN THIS BATH IS THAT ALL
THE BACTERIA OFF MY BODY IS
GOING IN THE WORT. IT'LL START
TO EAT THE SUGARS AND'LL TURN
THE MASH SOUR.
>> AND NORMALLY WHEN YOU'RE
MAKING A BEER, CLEANLINESS AND
STERILITY IS THE MOST IMPORTANT
THING, BUT BECAUSE WE WANT THIS
TO BE SOUR, WE PUT OUR BODIES ON
THE LINE, OUR DIRTY, DIRTY
BODIES.
>> WE'RE GONNA STERILIZE THE
BEER IN THE KETTLE. SO I'M NOT
REALLY WORRIED. I JUST WANT THE
SOUR.
>> THE ONLY PROBLEM IS, WHEN I'M
ACTUALLY DRINKING THE FINAL
BEER, THE ONLY IMAGE I'M GOING
TO HAVE IN MY HEAD IS OF YOU TWO
NAKED BESIDE ME.
>> BOSTON HAS MORE AMAZING CRAFT
BREWERIES THAN IT HAS SPORTS
TEAMS.
>> IN ADDITION TO SAM ADAMS,
HERE ARE OUR TOP 5.
>> HARPOON IS ONE OF THE CITY'S
LARGEST CRAFT BREWERIES AND
NUMBER 5 ON OUR LIST. THEY'RE
BEST KNOWN FOR THEIR IPA, BUT
IT'S WORTH A TRIP TO THEIR
TASTING ROOM TO SAMPLE FROM
THEIR SPECIAL RELEASE BEERS,
SOME OF WHICH YOU CAN ONLY FIND
AT THE BREWERY ITSELF. AT NUMBER
4 IS TRILLIUM. FOUNDED BY
HUSBAND-AND-WIFE TEAM OF JC AND
ESTHER TETREAULT, TRILLIUM IS
THE EMBODIMENT OF THE AMERICAN
CRAFT BEER DREAM. EVERYTHING
ABOUT THIS BREWERY FEELS
HANDCRAFTED. EVEN THE TAP
HANDLES ARE HANDMADE BY LOCAL
ARTIST BRIAN SMITH OF SMITH &
PLANK. OUR NUMBER-3 BREWERY,
JACK'S ABBY, ONLY BREWS LAGERS.
FOUNDED BUT 3 BROTHERS WHO SHARE
A COMMON LOVE OF GREAT CRAFT
BEER, JACK'S ABBY HAS MADE A
HUGE IMPACT ON THE BOSTON BEER
SCENE BY TAKING ONE OF THE MOST
WIDELY BREWED STYLES ON THE
PLANET TO PLACES IT'S NEVER BEEN
BEFORE. AT NUMBER TWO IS A
BREWERY THAT ISN'T EXACTLY A
BREWERY. PRETTY THINGS BEER AND
ALE PROJECT IS THE BRAINCHILD OF
DANN AND MARTHA PAQUETTE, WHO
BREW THEIR AWARD-WINNING BEERS
BY RENTING OUT BREWERIES ONCE
THEY'VE SHUT DOWN FOR THE NIGHT.
THE CONCEPT HAS PAID OFF, AND
PRETTY THINGS IS NOW ONE OF THE
MOST WELL-RESPECTED CRAFT
BREWERIES IN THE COUNTRY. TALK
ABOUT A NICE REWARD FOR A HARD
NIGHT'S WORK. NUMBER ONE IS THE
CAMBRIDGE BREWING COMPANY.
AMIDST THE CAMPUSES OF MIT AND
HARVARD, THERE'S NO BETTER PLACE
TO BE EDUCATED IN THE WORLD OF
CRAFT BEER. YOUR PROFESSOR IN
THE BARREL-AGED MASTER CLASS--
CO-OWNER AND BREWMASTER WILL
MEYERS, AND UNLIKE BOSTON'S
OTHER INSTITUTIONS OF HIGHER
LEARNING, ALL YOU NEED FOR
ACCEPTANCE HERE IS A LOVE OF
GREAT CRAFT BEER AND A VALID
I.D.
JAMES AND MARTIN ARE MAKING THE
ULTIMATE BOSTON BEER. THEY'VE
GOT LOBSTERS. THEY'VE GOT CLAMS,
AND WHILE THEY WAIT FOR THE WORT
TO SOUR, THEY PROVE THAT ALL
SPORTS ARE BETTER WITH BEER,
EVEN BOCCE.
>> WE'VE DONE CRAFT BEER ***
TASTINGS ALL OVER AMERICA.
>> SO TODAY WE'RE IN ITALY.
>> IT'S BOSTON.
MORNING, GENTLEMEN.
>> GOOD MORNING. HOW YOU GUYS
DOING?
>> I'M JAMES.
>> QUINTO.
>> QUINTO.
>> AND THAT'S MY BROTHER ROMANO.
>> NICE TO MEET YOU.
>> WE'RE HERE TODAY TO LET YOU
GUYS TASTE SOME OF OUR FAVORITE
BEERS.
>> SURE.
>> SO THIS IS MADE IN BOSTON BY
A COMPANY CALLED PRETTY THINGS.
>> WHAT IS THAT, BEER?
>> YEAH.
>> NO. I CAN'T DRINK IT. OK.
MAYBE A LITTLE BIT MIGHT BE OK.
I KNOW YOU'RE SPECIAL. THAT'S
ALL RIGHT.
>> SO WHEN WE TASTE, I'LL STAND
BEHIND ROMANO, JUST IN CASE.
>> IT'S A STYLE THAT WAS
ORIGINALLY MADE BY MONKS IN
BELGIUM.
>> SO IF YOU DRINK A LOT OF THIS
STUFF, YOU GO TO HEAVEN.
>> I LIKE TO THINK IF YOU DRINK
ANY GOOD BEER, YOU GOT TO
HEAVEN.
>> SALUTE.
>> SALUTE. HAVE YOU EVER CAUGHT
ANYONE CHEATING AT BOCCE?
>> THE LAST GUY THAT WAS CAUGHT
CHEATING, THAT'S HIS TOMBSTONE.
>> ROMANO, NOW YOU'VE TASTED THE
BEER, HOW DO YOU FEEL? HOW'S
YOUR BLOOD PRESSURE?
>> PERFECT. ONLY THINK MY HEAD
IS GONNA COME OFF.
>> SO COULD YOU DESCRIBE THIS
BEER IN ITALIAN?
>> [SPEAKS ITALIAN]
>> HE'S ENCAPSULATED BY THE
COMPLEX MALT CHARACTER, AND ALL
HE CAN THINK OF NOW IS GOING
HOME TO HIS BEAUTIFUL WIFE AND
DOING HER.
>> WISH ALL BEER DID THAT.
>> GENTLEMEN.
>> HEY, GUYS, THANK YOU VERY
MUCH. REALLY GOOD.
>> YOUR BALLS ARE WICKED TINY.
>> IF IT'S MORE THAN A HANDFUL,
IT'S A WASTE.
>> IT'S LUNCHTIME. SO THE GUYS
HEAD BACK INTO BOSTON IN SEARCH
OF THAT MOST ELEGANT OF NEW
ENGLAND STAPLES--
>> OYSTERS, ONCE A POOR MAN'S
PROTEIN EATEN EN MASSE AND
CONSUMED WITH BEER. THEN THE
FRENCH GAVE THE OYSTER AN
UPMARKET TWIST, PAIRED IT WITH
CHAMPAGNE, AND THE MOLLUSK
BECAME A DELICACY.
>> TODAY WE'RE HERE AT ISLAND
CREEK OYSTERS TO PROVE ONCE AND
FOR ALL THAT THE MIGHTY OYSTER
DESERVES TO BE PAIRED WITH AN
AMAZING CRAFT BEER.
>> EVERYONE ON THE STAFF HERE IS
AN EXPERT ON THE TASTY MOLLUSKS.
SO JAMES AND MARTIN WILL LOOK TO
THAT THEIR HEAVIEST OYSTER
PAIRING HITTERS TO THE MAT.
JUDGING THE BOUT WILL BE ISLAND
CREEK HEAD WAITRESS AND OYSTER
LOVER JILL BERNARDINI.
>> SO THE BIG QUESTION IS,
WHAT'S THE BEST THING TO PAIR
WITH OYSTERS?
>> IT CAN BE A WHOLE VARIETY OF
THINGS. PAIR IT WITH A REALLY
REFRESHING COCKTAIL, MAYBE EVEN
SOME CHAMPAGNE.
>> WE ARE SO GOOD AT PAIRING
BEER WITH OYSTERS...
>> SURE.
>> THAT WE CAN BEAT ANY PAIRING
THAT YOU CAN GET SOMEONE TO COME
UP WITH.
>> THAT COULD BE A TOUGH CALL.
>> WE'LL TASTE SOME OYSTERS.
WE'LL PICK SOME BEERS, AND LET'S
SEE WHAT'S BEST. CHEERS.
>> CHEERS.
>> THE FIRST CHALLENGER THEY'LL
FACE IS ISLAND CREEK SOMMELIER
BRENDAN DRAPER, WHO COMES OUT
SWINGING.
>> I CHOSE ONE OF MY FAVORITE
WINES. IT'S A WHITE BURGUNDY,
2008 ROLAND PERNAND VERGELESSES
PREMIER CRU SOUS FRETILLE.
>> ONE THING I FIND WITH FRENCH
WINES IS, THE LONGER THE NAME,
THE BETTER THE WINE.
>> AH, YES.
>> WHAT FLAVORS IN THE OYSTER DO
YOU THINK BEST COMPLEMENT THIS
WINE?
>> THERE'S SOME LIMESTONE IN THE
WINE THAT I THINK WORKS REALLY
WELL WITH THE SALINE IN THE
OYSTER.
>> WHERE DO THE OYSTERS ACTUALLY
COME FROM?
>> FROM DUXBURY BAY, WHICH IS
ONLY 35 MINUTES SOUTH OF HERE,
QUINTESSENTIAL MASSACHUSETTS
OYSTER BALANCE AND FLAVOR AND
REALLY TEXTURALLY PLEASING, TOO.
>> LET'S EAT THEM.
>> CHEERS.
>> THIS WINE IS ACTUALLY QUITE
DRY AND QUITE CITRUS. I AGREE
THAT THERE'S A MINERALITY THAT'S
IN THERE, TOO, AND THAT WORKS
PRETTY WELL WITH OYSTERS. I
THINK YOU'VE DONE A HALF-DECENT
JOB.
>> NOT TO BE OUTDONE, MARTIN
HITS BACK WITH HIS OWN CRAFT
BEER PAIRING.
>> WHAT WE ACTUALLY HAVE IS A
TINY BREWERY IN BOSTON CALLED
ENLIGHTENMENT ALES. IT'S A
BELGIAN-STYLE GOLDEN ALE.
>> ONE OF THE THINGS WE LOVE
ABOUT THIS BEER IS JUST HOW
EFFERVESCENT IT IS, AND WE THINK
THAT'S GOING TO BE PERFECT WITH
THE KIND OF MEATINESS OF THIS
OYSTER.
>> THE BITTERNESS REALLY
AMPLIFIES THE SWEETNESS IN THE
OYSTER. IT WAS REALLY AWESOME.
>> AND I LIKE HOW THE YEASTINESS
OF IT, TOO, KIND OF COMPLEMENTS
THE BRINY ELEMENT. IT'S A NICE
BALANCE. THIS IS A TOUGH CALL, I
HAVE TO SAY. I'D HAVE TO GO FOR,
I THINK, THE BEER.
>> I THINK YOU'RE ABSOLUTELY
RIGHT. I LIKED THE BEER PAIRING
MORE THAN I LIKED MY OWN
PAIRING.
>> ROUND ONE GOES TO BEER, BUT
OUR NEXT CHALLENGER WON'T BE SO
EASILY BESTED. PAUL MATHES IS AN
EXPERT ON THE FINER SPIRITS FROM
SOUTH OF THE BORDER.
>> I ACTUALLY BROUGHT A BOTTLE
OF SINGLE MEZCAL WITH ME FROM
OAXACA.
>> WHY ARE YOU USING THESE CLAY
CUPS?
>> THEY ACTUALLY USE CLAY TO
DISTILL THE MEZCAL. SO IT'S A
RUSTIC APPROACH.
>> I LIKE THE AUTHENTICITY.
>> POUR A LITTLE TOUCH OVER THE
TOP AND THEN RIGHT DOWN.
>> THE ACTUALLY OYSTER LIQUID
COMBINED WITH THE MEZCAL IN THE
SHELL ALMOST KIND OF MELLOWS OUT
THE MEZCAL A LITTLE BIT.
>> I'M SORRY TO SAY THAT I QUITE
ENJOYED THAT.
>> I KNOW. I'M SURPRISED, TOO.
>> JAMES STRIKES BACK WITH A
BEER SELECTION FROM CAMBRIDGE
BREWING COMPANY.
>> THIS IS CALLED SHIP OF FOOLS,
AND IT'S A FLANDERS RED--
SLIGHTLY SOUR, SLIGHTLY TART,
SLIGHTLY ACIDIC BEER. WE SHOULD
GET PLUMS. WE SHOULD GET FRUIT
FLAVORS. WE SHOULD GET A LITTLE
BIT OF MALT SWEETNESS IN THERE,
TOO. WE'RE GOING TO MAKE THIS
OYSTER VERY HAPPY.
>> WOW, THAT WORKS.
>> IT HAS SUCH A UNIQUE
SWEET/SALTY BALANCE, IT ALMOST
TURNS IT INTO LIKE A DESSERT, I
FEEL LIKE.
>> CHOICE IS UP TO YOU. WHICH
DID YOU PREFER?
>> I'D HAVE TO GO WITH THE MORE
LIVELY SELECTION OF THE MEZCAL
THIS TIME. I LOVED THE SMOKY,
SALTY ELEMENT, AND POURING IT
INTO THE OYSTER IS A GENIUS
IDEA, PAUL.
>> WITH THE SCORE TIED AND THE
TITLE ON THE LINE, ISLAND CREEK
MIXOLOGIST JOSH SUPRENANT
STEPS INTO THE RING WITH HIS
OYSTER PAIRING WEAPON OF
CHOICE--THE OYSTER SHOOTER.
>> SO, JOSH, WHAT IS AN OYSTER
SHOOTER?
>> WE TAKE OUT BLOODY MARY MIX,
A LITTLE AGAVE NECTAR, AND FRESH
CITRUS JUICE, GRAPEFRUIT AND
LIME, SHOT OF ***, MIX IT UP A
BIT. WE'RE USING A LOCAL
PRODUCT. THIS IS COLD RIVER 100%
POTATO ***. SHUCKING OYSTERS,
THROW IT IN A SHOT GLASS, POUR
SOME *** ON IT, GIVE IT A GO.
>> THAT WAS ABSOLUTELY EPIC.
I'VE NEVER HAD AN OYSTER SHOOTER
BEFORE, BUT THAT KILLED IT.
>> IT'S HIS BREAKFAST, ACTUALLY,
EVERY DAY OF THE WEEK. YEAH.
>> REELING FOR THE OYSTER
SHOOTER, THE GUYS RETREAT TO
THEIR CORNER TO REGROUP.
>> UP AGAINST THE ROPES, JAMES
LASHES OUT WITH A DESPERATE
HAYMAKER.
>> WELL, I WANT TO TAKE THE
RISK. MARTIN DOESN'T.
>> I THINK YOU'RE A [BEEP]
IDIOT. I DON'T MAKE THE
DECISIONS.
>> I'M SURE NO ONE HAS EVER BEEN
STUPID ENOUGH TO DO THIS BEFORE.
>> I WOULD AGREE WITH THAT.
>> OYSTER SAISON LEMON SHOOTER.
>> PRETTY THINGS' JACK D'OR,
AWESOME BEER.
>> PUT AN OYSTER.
>> IT LOOKS LIKE SOMETHING OUT
OF A MAD SCIENTIST'S LAB.
>> IT'S LIKE WE'VE TRIED TO GROW
AN EAR INSIDE A SHOT GLASS.
>> SO WHAT DO YOU GUYS THINK?
>> SURPRISINGLY REFRESHING.
>> THAT WAS--
>> JOSH, WE DON'T REALLY CARE
WHAT YOU THINK ABOUT THIS. JILL,
IT'S OVER TO YOU. WHAT'S THE
FINAL DECISION?
>> THEY BOTH HAD A LOT OF THINGS
GOING FOR THEM INDIVIDUALLY, BUT
I WOULD HAVE TO BE MORE
TRADITIONALIST HERE AND GO WITH
THE OYSTER SANGRIA SHOOTER.
SORRY TO BUST YOUR BUBBLE,
JAMES, BUT--
>> I TAKE FULL RESPONSIBILITY.
HE TOLD ME NO, BUT I SAID,
"LET'S DO IT. LET'S TRY IT,
ANYWAY."
[BELL RINGS]
YOU GUYS GO AND CELEBRATE. I HAD
ONE TOO MANY APHRODISIACS. SO
I'LL JUST SIT HERE A LITTLE
LONGER.
>> WE'RE HERE AT LORD HOBO, ONE
OF OUR TOP 5 BOSTON CRAFT BEER
BARS.
>> AT NUMBER 5 IS BUKOWSKI
TAVERN. UNSURE WHAT TO ORDER?
THERE'S A WHEEL FOR THAT. GIVE
IT A SPIN AND FIND YOURSELF THE
RECIPIENT OF A GREAT CRAFT BEER.
CHOOSE FROM AN ICE-COLD BOTTLE,
STEMWARE, OR BADASS MUG. WE
SUGGEST BADASS MUG. AT FIRST
GLANCE, OUR NUMBER-4 SPOT,
PUBLICK HOUSE, MAY LOOK LIKE
JUST ANOTHER IRISH PUB IN
BOSTON, BUT STEP INSIDE, AND
YOU'LL REALIZE IT'S ACTUALLY A
HAVEN FOR ALL THINGS CRAFT BEER.
WITH A TAP LIST THAT GOES FAR
BEYOND TRADITIONAL PUB
OFFERINGS, THERE'S NO SHORTAGE
OF CRAFT BEER TO PAIR WITH THEIR
SIMPLY DELICIOUS IRISH COMFORT
FOOD. AT NUMBER 3 IS MEADHALL.
THEY HAVE SO MANY BEERS ON TAP
THAT THEY'RE CATEGORIZED BY
STYLE. WHETHER YOU'RE IN THE
MOOD FOR AN IPA, PORTER, OR
SAISON, YOU'LL HAVE PLENTY OF
OPTIONS FOR EACH. WITH OVER 100
BEERS TO CHOOSE FROM, YOU COULD
COME HERE EVERY WEEKEND FOR A
YEAR AND NEVER DRINK THE SAME
THING TWICE. AT NUMBER TWO IS
LOWER DEPTHS. WHETHER GOING TO
OR COMING FROM A GAME AT FENWAY,
THIS IS A CRAFT BEER STOP YOU
WON'T WANT TO MISS. THE MURALS
THAT ADORN THE WALLS ENSURE THAT
YOU'LL NEVER DRINK ALONE, AND IF
YOU'RE IN THE MOOD FOR SOMETHING
TO EAT, TRY PAIRING A LOCAL
CRAFT BEER WITH A MAC AND CHEESE
DOG. AT NUMBER ONE IS LORD HOBO.
THEY NOT ONLY HAVE THE FRESHEST
LOCAL BEERS ON TAP, BUT A GUEST
LIST THAT'S FILLED WITH SOME OF
THE MOST SOUGHT-AFTER BEERS IN
THE COUNTRY. IF YOU LIKE LOUD
ROCK, DARK ATMOSPHERE,
BARTENDERS WHO KNOW WHAT'S UP,
LOCAL ART, HIGH-END FOOD, AND
ENDLESS AMOUNTS OF CRAFT BEER,
THIS PLACE IS FOR YOU.
>> WE'RE ABOUT TO TAKE TO THE
HIGH SEAS ACCOMPANIED BY 4
BOSTON LOBSTER, 57 ESSEX
CLAMS...
>> A PARTIAL MASH SOURED BY 3
HUMANS AND SOME PEAT-SMOKED
MALT.
>> AND THIS IS OUR MISSION, TO
MAKE THE MOST BOSTON BEER EVER.
WE'RE AT THE GOOD VESSEL LIBERTY
STAR.
>> DAVID.
>> HEY, GENTLEMEN.
>> IS THAT A BREWHOUSE OR A
SPACE STATION?
>> HOW DOES THIS WORK?
>> SO YOU GOT YOUR PITCH, AND
YOU GOT YOUR YAW.
>> IT'S AMAZING HOW MUCH
MOVEMENT IT CAN TAKE.
>> AS THE WATER FLOWS FROM OUR
MASH INTO OUR BOIL KETTLE, WE
GOT TO TRANSFER WEIGHTS INTO THE
OTHER PIPES.
>> DAVID, STAND AS CLOSE TO THIS
AS YOU DARE, AND I'M GOING TO
GIVE IT SOME SERIOUS SAIL.
>> NO WAY. THAT'S WHAT THE TOP
IS FOR.
>> IT'S ACTUALLY QUITE
EFFECTIVE. OK. NO ONE HAS DIED
SO FAR. SO THAT'S GOOD.
>> SEE?
>> SO, DAVID, IT LOOKS LIKE A
PRETTY COOL SETUP. HOW DO WE
COOL THE BEER?
>> THIS LINE IS RIGGED TO OUR
CABLES. CLAMP THEM ON, SWING
OURSELVES OUT, LOWER AWAY.
>> BEER OVERBOARD.
>> BEER OVERBOARD.
>> IS IT SAFE FOR ME TO STAND ON
IT?
>> GOD, I HOPE SO.
>> ME, TOO.
>> HOW'S YOUR BALANCE?
>> WE'LL SOON FIND OUT.
>> YOU'RE LIKE A RUSSIAN
ACROBAT.
>> ALL RIGHT. NOW--
>> HEY, HOLD ON, LAD. HOLD ON.
>> NOW START THIS BARGE.
>> OK. THERE'S A LOT OF HOT
WATER HERE. I THINK WE'VE TESTED
IT QUITE ENOUGH, TO BE HONEST.
I'M NOT QUITE SURE HOW I GET
DOWN.
>> HERE YOU GO. STAND BACK.
THERE YOU GO.
>> EASY, PLAYBOY. DAVID, THIS IS
FANTASTIC. LET'S TAKE TO THE
HIGH SEAS AND MAKE THE ULTIMATE
BOSTON BEER.
[CONCH BLOWS]
>> NOW IN THE CAPABLE HANDS OF
CAPTAIN DYLAN, SIMONE, AND GREG,
THE LIBERTY STAR HEADS OUT TO
SEA FOR THE BREW.
>> WE'VE GOT HUGE PASSENGER
PLANES COMING IN JUST OVER OUR
HEADS AND LANDING. WE'VE GOT
SAILING SHIPS. WE'VE GOT CARGO
SHIPS. WE'RE CAUGHT UP IN THE
HUSTLE AND BUSTLE OF A BUSY
SHIPPING LANE, AND WE WANT TO
GET THE ENERGY OF BOSTON INTO
THIS BEER. LET'S GET MASHED IN.
>> STEP ONE IN THE BREWING
PROCESS--MASHING IN.
>> WE'VE GOT SOME SPECIAL MALTS
HERE--SCOTTISH PEAT-SMOKED MALT,
A LITTLE BIT OF HOME.
>> THAT JUST SMELLS LIKE A
CLASSIC ISLAY WHISKEY. IT'S
FANTASTIC.
>> WATER TEMPERATURE IS 170,
RIGHT WHERE WE NEED IT.
>> MARTIN, YOU GOT TO PUT IN THE
SCOTTISH MALT.
>> JUST SMELLS AMAZING HITTING
THE WATER. YOU GET THAT PHENOLIC
BONFIRE NOTES. YOU GET A BIT OF
THE SALINITY OF THE OCEAN SALT
AIR IN YOUR FACE.
>> YEAH. IT'S LIKE PUTTING YOUR
FACE INTO A FIREPLACE.
>> IN ADDITION TO THE SCOTTISH
MALT, ACIDULATED MALT, TWO-ROW,
AND RYE ARE ADDED.
>> THIS ACTUALLY REMINDS ME OF
OUR FIRST BREWS. WE HAD TO STIR
BY HAND...
>> YEAH.
>> WITH BIG SHOVELS.
>> WE DID THAT FOR THE FIRST 6
YEARS OF BREWING.
>> OH, IT SUCKS, DOESN'T IT?
>> WHEN YOU STARTED SAM ADAMS,
MARTIN AND MYSELF WERE TWO YEARS
OLD.
>> WELL, YOU'VE TURNED OUT WELL.
MAYBE IT WAS THE BEER.
>> AND THIS IS THE BASE MALT
THAT WE'RE PUTTING IN NOW?
>> THIS IS A SPECIAL SAM ADAMS
TWO-ROW. IT'S A LITTLE SMOOTHER.
WE WANT TO TRY TO TAKE THE EDGE
OFF OF THE ROASTING FOR BOSTON
LAGER.
>> SO YOU CAN REALLY START TO
GET THE MIXTURE OF THE MALTS IN
THERE. THERE'S A BIG HIT OF
SMOKE, BUT THEN YOU'VE ALSO GOT
THIS CARAMEL SWEETNESS IN THERE,
TOO. I THINK IT'S GOING TO MAKE
A GREAT BASE FOR THE SCOTCH ALE.
>> LET'S GIVE IT A TASTE AND SEE
HOW WE'VE DONE SO FAR.
>> AH, YEAH. YOU GET THE SMOKE
IN THERE. IT'S LIKE THE SHIP IS
BURNING.
>> LET ME CHECK IT ACTUALLY
ISN'T.
>> YEAH.
>> THAT WOULDN'T BE A GOOD SIGN.
SO WE'RE MASHED IN NOW AT 145.
IT'S GONNA SIT THERE FOR ABOUT
45 MINUTES TO AN HOUR, AND
THAT'LL JUST TURN ALL THE
STARCHES INTO SUGARS, AND THEN
WE'RE ABLE TO TRANSFER THAT OUT
INTO OUR KETTLE.
>> STEP TWO IN THE BREWING
PROCESS IS THE MASH REST.
>> DURING THE MASH REST, HOW
ABOUT SWITCHING TO WIND POWER?
>> PERFECT. HOW DO WE DO THAT?
>> I'VE GOT NO IDEA. WE ASK
SOMEONE.
>> YOU'RE EACH GONNA BE STANDING
ON ONE SIDE OF THE MAST. ALL
RIGHT.
>> OH, SORRY.
>> OH, YOU MAKE IT HARD FOR HIM.
ALL RIGHT. YOU GOT TO SLOW DOWN
A LITTLE BIT.
>> MARTIN, THIS SIDE IS MUCH
HEAVIER.
>> IS IT?
>> SIMONE WILL SHOW YOU HOW IT'S
DONE. THERE YOU GO.
>> THANKS FOR HELPING.
>> STEP 3 IN THE BREWING PROCESS
IS THE WORT TRANSFER.
>> WHAT WE LIKE TO DO, JIM, IS
JUST RECIRCULATE THE MASH ON TOP
OF ITSELF JUST TO CLARIFY THE
WORT A LITTLE BIT BEFORE WE--
>> JUST LIKE A REAL BREWERY.
>> EXCEPT WE'RE ON A BOAT.
>> OH, I FORGOT.
>> AND, JIM, JUST LOOK HOW LEVEL
THIS WATER IS STAYING. IT'S
AMAZING HOW STEADY THIS GIMBAL
IS. I HOPE THE BEER DOESN'T GET
SEASICK.
>> I THOUGHT THIS WOULD HAVE
BEEN A LOT MORE DANGEROUS.
>> TRY PUTTING YOUR HAND HERE.
THAT'S QUITE HOT.
>> YOU REALLY GET THE SMELL OF
THE PEATED MALT COMING THROUGH.
>> I THINK ANY LOBSTER WOULD
LOVE TO DIE IN THAT.
>> THE WORT IS COMING INTO THE
KETTLE NOW. SO WHAT WE'LL DO IS
JUST LIGHT THE FLAME UNDERNEATH
AND WE'LL LET IT TO START HEAT
UP, AND VERY LIKELY, I'LL LOSE
HALF OF THE HAIR ON MY ARM.
[BEEP]
>> HA HA!
>> AM I MISSING ANY FACIAL HAIR?
>> NO, BUT YOU COULD DO WITH A
SHAVE, SO IT WOULDN'T BE A BAD
THING. WE'VE GOT 15 GALLONS.
>> [BEEP]. HOLY [BEEP]. BE
CAREFUL, GUYS. WHOA.
>> WE'VE GOT 15 GALLONS OF
ALMOST-BOILING WORT. WE'VE GOT
ABOUT A 20-DEGREE ANGLE OF THE
VESSEL, AND IT'S MOVING ABOUT.
THIS IS PUTTING DAVID'S SYSTEM
TO THE TEST.
>> AND WE'RE STANDING WITH ONE
OF THE MOST IMPORTANT PEOPLE IN
CRAFT BEER, AND WE'RE SUBJECTING
HIM TO A LITTLE BIT OF DANGER.
>> I'M NOT THAT IMPORTANT.
GUYS. WHAT'S MAKING THIS EVEN
MORE DIFFICULT IS, WE'VE GOT TO
MOVE THE COUNTERWEIGHTS.
>> I DON'T WANT TO SCARE YOU TOO
MUCH, BUT THERE'S A SLIGHTLY BIG
CONTAINER SHIP BEHIND YOU.
>> GET READY FOR THE WAKE.
>> YEAH. LET'S GET THIS SET
BEFORE THIS WAKE HITS US BECAUSE
IF WE'RE NOT CLOSE TO LEVEL,
THIS IS GONNA BE A DISASTER.
I WOULD SAY WE'VE GOT ABOUT 30
SECONDS BEFORE THIS WAKE HITS
US. THOSE WEIGHTS COMING IN
FAST, JIM?
>> TIE IT OFF WITH THAT.
AWESOME. WE JUST TRANSFERRED ALL
HIS WEIGHTS ACROSS, AND IT'S NOW
NICE AND STABLE AGAIN.
>> WE, AS IN MARTIN, FORGOT TO
MOVE THE WEIGHTS, AND WE ALL
JUST ABOUT DIED.
>> MY DAD USED TO SAY, "LIFE IS
HARD, AND IT'S REALLY HARD WHEN
YOU'RE STUPID."
>> THAT ACTUALLY MIGHT BE A GOOD
TAGLINE FOR THIS TV SHOW.
>> SINCE THE ULTIMATE BOSTON
BREW NEEDS TIME TO BOIL, JAMES
AND MARTIN HEAD BACK TO PORT TO
TALK CRAFT BEER WITH ANYONE WHO
WILL LISTEN.
>> "FREE BEER TASTING."
>> I'M DOWN FOR THAT.
>> WHAT KIND OF BEER?
>> "FREE BEER." OK.
>> HEY, GUYS, THIS IS OBVIOUSLY
A VERY ROMANTIC SITUATION, AND
YOU'RE ABOUT TO GET DOWN ON YOUR
KNEE AND PROPOSE. SO WHAT BETTER
PLACE TO PROPOSE TO YOUR FUTURE
WIFE THAN ON A BOAT FULL OF
BEER? HOW DO YOU FANCY THAT?
>> WELL, THE ONLY PROBLEM IS,
SHE'S MY COUSIN.
>> IN SCOTLAND, THAT'S NOT SO
MUCH OF A PROBLEM AT ALL.
THIS BEER IS GOING TO TASTE SO
MUCH BETTER IF YOU TASTE IT
SITTING ON MY KNEE. YOU CAN
FORGET ABOUT THOSE GUYS. HE'S
YOUR COUSIN, ANYWAY.
>> THIS IS A BELGIAN QUAD FROM
SAM ADAMS. LET US KNOW WHAT YOU
THINK.
>> REALLY SMOOTH.
>> KIND OF DESSERTY.
>> IS THIS THE BEST PLACE YOU'VE
EVER TASTED A BEER?
>> ACTUALLY, YEAH.
>> AM I THE BEST CAPTAIN WHOSE
KNEE YOU'VE SAT ON?
>> THERE'S BEEN A FEW CAPTAINS
BY THE SOUND OF IT.
>> CHEERS.
>> CHEERS.
>> CLOSE YOU EYES AND SAY THE
FIRST FLAVOR THAT COMES INTO
YOUR HEAD.
>> FLAN.
>> TOFFEE.
>> NOTHING FROM THE ONE IN THE
MIDDLE.
>> THERE'S SO MANY FLAVORS.
>> IT TASTES GREAT. THANK YOU.
>> SO HOW DO YOU SAY SOMETHING
IS AMAZING IN BOSTONIAN?
>> A WICKED PISSAH.
>> CHEERS.
>> WITH JAMES ALREADY AT
HALF-MAST, THE GUYS MEET BACK UP
WITH JIM TO SET SAIL AND FINISH
THE BREW.
>> JIM, IS THIS SOMETHING YOU
THINK YOU'LL IMPLEMENT INTO THE
WAY THAT YOU NORMALLY PRODUCE
BEER?
>> NEVER AGAIN.
>> WE'RE BOILING NOW. IT'S TIME
TO PUT IN THE HOPS, THE LOBSTER,
AND THE CLAMS.
>> AND BEFORE WE DO ANY OF
THOSE, I THINK WE SHOULD PUT THE
SOUR MASH IN TO MAKE SURE THAT
WE KILL ANY BACTERIA THAT CAME
OFF YOUR BODY.
>> INGREDIENT NUMBER ONE--SOUR
MASH.
>> SO THAT'S THE SOUR MASH IN.
THAT'S GOING TO LOWER THE pH AND
JUST ADD A LITTLE BIT MORE
SHARPNESS TO THE BEER.
>> WE'RE GONNA ADD A LITTLE BIT
OF GERMAN FLAVOR HERE.
>> SO WHAT HOPS DO YOU HAVE FOR
US, JIM?
>> HALERTAU MITTELFRUH. THESE
ARE BAVARIAN HOPS, JUST ABOUT
THE FINEST HOP IN THE WORLD.
>> THE LOBSTERS THAT WE'RE GOING
TO USE WE ACTUALLY CAUGHT
OURSELF.
>> YOU'RE A BRAVE MAN. YOU READY
TO SACRIFICE YOUR LITTLE FRIEND?
>> YES.
>> THIS IS LARRY. YOU GIVE HIM A
KISS.
>> YOU CAN KISS HIM ALL YOU
WANT. HOO HOO HOO! YOUR HAND IS
BLEEDING.
>> THEY FIGHT BACK.
>> THIS IS THE FIRST BEER THAT'S
HAD LIVE LOBSTERS IN THE KETTLE.
MY LITTLE FRIEND, GOD BE WITH
YOU. IT'S A GOOD WAY TO GO.
>> HE WAS SMILING.
>> AND THAT'S THE FINAL LOBSTER.
WE'VE JUST GOT A FEW MINUTES TO
GO IN THE BOIL. SO LET'S GET
THESE CLAMS IN THERE, TOO.
>> TRUE TASTE OF NEW ENGLAND.
>> INGREDIENT NUMBER 3--ESSEX
CLAMS.
>> I'M A BIT CONFUSED. I DON'T
KNOW IF WE'RE MAKING BEER OR
MAKING SOUP. EITHER WAY, I'M
GOING TO EAT IT.
>> WE CALL IT CHOWDAH.
>> CHOWDAH.
>> I'M BLEEDING, AND YOUR
BLINDED. WHAT YOU DO FOR BEER.
>> THIS IS OUR BOSTON CLAM BAKE
ALE.
>> I THINK WE SHOULD CALL IT
CLAM ADAMS.
>> HA HA HA!
>> THE INGREDIENTS ARE BOILED,
AND THE GUYS SAVED THE LOBSTERS
FOR A PROPER MEAL LATER. THE
NEXT TASK IS TO COOL THE WORT IN
THE CHILLIEST THING AROUND.
>> THE NEXT PART IS GOING TO BE
THE MOST CHALLENGING THING WE'VE
DONE ALL DAY. WE'VE GOT TO GET
THIS OVER THE SIDE OF THE BOAT,
AND WE'RE GOING TO COOL IT USING
THE SEA. THERE'S ONLY TWO
HANDLES. THIS IS GOING TO BE THE
MOST DIFFICULT THING YOU AND
MARTIN HAVE DONE ALL DAY.
>> NO. IT'S ALL YOURS, MAN.
>> DEAR GOD, THIS IS HEAVY.
>> OH, [BEEP].
>> OK. DOWN ON THE--
OK. WE'VE GOT IT. WE'VE GOT IT.
WE'VE GOT IT.
>> YOU'D NEVER HAVE THOUGHT
MAKING 15 GALLONS OF BEER WAS SO
EASY.
>> OVER THE LEDGE.
>> OK, JIM. IT'S ALL YOURS.
>> I'VE GOT IT.
>> THE ONLY ISSUE WE HAVE IS
THAT WE CAN'T READ THE
THERMOMETER THERE.
>> I CAN THINK OF A WAY. MARTIN,
WHY HAVE YOU GOT ON PINK
UNDERPANTS?
>> THEY'RE ALL THE FASHION.
>> MARTIN, I'M GOING TO TRY AND
GET IT UP A LITTLE BIT FURTHER.
>> IF YOU COULD.
>> ARGH! DAMN, THAT'S HEAVY. CAN
YOU SEE THE TEMPERATURE FROM
THERE?
>> THINK IF WE CAN DROP IT
ANOTHER 5 DEGREES, WE'RE PRETTY
GOOD.
>> JIM, WHAT YEAST ARE WE GOING
TO PITCH THIS BEER WITH?
>> IT'S A SPECIAL SAM ADAMS ALE
YEAST.
>> COOLED BY THE FRIGID HARBOR
IT'S TIME TO GET THE WORT BACK
ON BOARD, TRANSFER IT INTO THE
CARBOY, AND PITCH THE YEAST FOR
THE FINAL STAGE--FERMENTATION.
>> HA HA!
>> DONE.
>> THE HARD PART IS OVER.
>> THINK THE BEST WAY TO
TRANSFER THIS INTO THE CARBOY IS
TO USE GRAVITY. SO IF WE CAN SET
IT BACK IN THE GIMBAL, THEN WE
CAN GET IT HOOKED UP.
>> IT'S HEAVY. BE CAREFUL.
>> AT LEAST IT'S NOT AS HOT NOW
AS IT WAS. ALL RIGHT. HIGH AND
THEN GUIDE IT. OK.
>> RIGHT.
[LIQUID FLOWING]
>> OK.
>> GIVE THAT A TASTE, THEN.
>> TELL US WHAT YOU THINK OF IT.
>> I CAN TASTE A LITTLE BIT OF
THE LOBSTER, BUT I'M STILL NOT
GETTING JAMES' NECK. MAYBE I'M
NOT THAT FAMILIAR.
>> LET'S START THE TRANSFER
THROUGH.
>> THE NEXT STEP IS TO TRANSFER
THE COOLED WORT INTO THE CARBOY.
>> THERE'S A LITTLE BIT OF SALT
IN THERE.
>> IT'S SITTING AT JUST UNDER 70
FAHRENHEIT. IT'S THE PERFECT
TEMPERATURE.
>> LET'S START WITH THE YEAST.
OUR LITTLE FRIENDS HERE, THEY'RE
GONNA MAKE THE BEER FOR US.
>> LET'S OUT THE STOPPER IN.
GREAT WORK.
>> WELL DONE, GUYS.
>> SO OF ALL THE BEERS I THINK
I'VE EVER MADE, THIS IS THE MOST
EXCITING FINISH TO A DAY. SO YOU
ACTUALLY GET TO EAT WHAT'S GONE
INTO THE BEER.
>> IT'S THE PERFECT WAY TO
CELEBRATE MAKING THE MOST BOSTON
BEER EVER. WE'VE GOT BEAUTIFUL,
FRESH, LOCAL SEAFOOD COOKED IN
BEER, AND WE'VE GOT THE BEER
THAT MADE BOSTON FAMOUS.
>> CHEERS.
>> ONE OF THE MOST FUN DAYS I'VE
EVER HAD BREWING, AND LOOK AT
THE BACKDROP.
>> THE GEESE.
>> THEY'RE EXCITED.
>> YEAH. WE'RE GONNA PUT THEM IN
THE NEXT BEER.
>> JAMES AND MARTIN HAVE BREWED
A REVOLUTIONARY CLAM BAKE ALE
WITH ONE OF THE FOUNDING FATHERS
OF CRAFT BEER USING TWO
TRADITIONAL NEW ENGLAND
INGREDIENTS AND ONE THAT'S NOT
SO TRADITIONAL. AFTER TWO WEEKS
OF FERMENTATION, THEY'RE HEADED
BACK TO SAM ADAMS TO SEE WHETHER
THE PEOPLE WANT TO DRINK THE
BEER OR DUMP IT IN BOSTON
HARBOR.
>> YOU READY TO DRINK SOME BEER?
>> [CHEERING]
>> I HATE DRINKING ALONE.
IN THIS MOST BOSTON OF
BREWERIES, WE HAVE COLLABORATED
TO GET THE BEER THAT YOU'RE
ABOUT TO ENJOY FULL OF CRAFT
BREWERS' BOUNDARY-BUSTING
INSANITY. JAMES, MARTIN, COME ON
UP HERE.
>> HI, GUYS. THIS IS A BEER THAT
WAS INSPIRED BY THE SEA SO WE
MADE IT ON A TALL SHIP SAILING
THROUGH BOSTON HARBOR. WE PUT IN
CLAMS, AND WE PUT IN LOBSTER.
WE ALSO DECIDED TO SOUR THE
MASH.
>> SO YOU USUALLY USE BACTERIA,
BUT WE WANTED TO PUT OUR HEART
AND SOUL AND A LITTLE BIT OF
OURSELVES IN THIS BEER, TOO.
SO THE 3 OF US STRIPPED TO OUR
PANTS AND GOT INTO BASICALLY A
BATHTUB FULL OF WATER AND MALT
AND LET OUR NATURAL DIRTINESS
INFECT THE BEER AND SOUR IT
DOWN, AND THAT WILL GIVE THE
BEER A LITTLE, SHARP BITE AT THE
END.
>> AND JIM IS THE MOST FAMOUS
PERSON I'VE EVER BEEN IN THE
BATHTUB WITH. WE TOOK A HUGE
GAMBLE IN TERMS OF FLAVORS,
INGREDIENTS INFLUENCING THIS
BEER. LET'S TASTE IT.
[SNIFFS]
HELLO.
>> HELLO.
>> [SNIFFS]
HOW ARE YOU?
>> HOW ARE YOU?
>> HA HA HA!
>> SO THIS IS THE ULTIMATE
BOSTON CLAM BAKE ALE.
>> I THINK IT'S DELICIOUS.
>> YEAH. I AGREE.
>> I DON'T BELIEVE YOU ACTUALLY
LIKED IT.
>> I LOVED IT. I LOVE COMPLEX
BEERS, AND IT IS.
>> ARE YOU JUST BEING NICE
BECAUSE YOU'RE ON TV?
>> OH, NO. YES.
>> TO HAVE SHELLFISH INCLUDED
INTO A BEER IS THE EPITOME OF
NEW ENGLAND.
>> MY FIRST IMPRESSION WAS, IT'S
REALLY SMOKY. I WOULD SAY THE
SOUR NORMALLY WOULD NOT HAVE
WORRIED ME, BUT THE FACT THAT
NOW I KNOW IT WAS 3 MEN IN A
BATHTUB, SLIGHTLY CONCERNING.
>> IT'S BALLSY.
>> I CAN'T GET BEYOND THE SOUR.
>> THE AFTERTASTE IS A LITTLE
WEIRD.
>> I LIKED IT A LOT, ACTUALLY.
IT HAD A LOT OF DIFFERENT
FLAVORS WHEN YOU MOVED IT AROUND
YOUR TONGUE.
>> WHAT DO YOU THINK ABOUT THE
FACT THAT MYSELF, MARTIN, AND
JIM KOCH GOT IN THE BEER?
>> I MEAN, I THOUGHT IT WAS
PRETTY COOL, I MEAN, THE IDEA
THAT YOU'RE IN THE BEER.
IT'S WEIRD.
>> WHAT DID YOU THINK OF THE
BEER?
>> I CAN'T DRINK IT. I'M
ALLERGIC TO SHELLFISH.
>> DID YOU SMELL IT?
>> NO. I CAN'T SMELL IT, EITHER.
I CAN JUST WAVE AT IT. HELLO.
HOW ARE YOU?
>> WHAT HAPPENS IF YOU EAT A
LOBSTER?
>> THAT'S A ONE-WAY TRIP TO THE
HOSPITAL.
>> I THINK IT'S A RISK WORTH
TAKING TO TASTE THIS BEER.
>> I GOT TO WORK TOMORROW.
>> IT MIGHT BE A GOOD WAY TO GET
A DAY OFF.
>> WHAT DO YOU THINK?
>> I WAS REALLY SURPRISED. I
ACTUALLY REALLY LIKE IT.
>> WHAT DO YOU DO IN BOSTON?
>> I'M A DRUMMER.
>> IN A BAND? WHAT KIND OF BAND
IS IT?
>> IT'S A VIDEO GAME METAL BAND.
>> IF YOU HAD TO REPRESENT THIS
BEER IN A DRUM BEAT, HOW WOULD
YOU DO THAT?
[CHEERING AND APPLAUSE]
>> WE SET OUT TO DO SOMETHING
AUDACIOUS, SOMETHING
HIGH-OCTANE, SOMETHING EDGY, BUT
ULTIMATELY, IT'S FOR YOU GUYS TO
DECIDE IF IT'S GOOD OR NOT.
>> IF YOU LOVE THE BEER, SHOUT,
"DRINK IT." IF YOU DIDN'T LIKE
THE BEER, MAYBE JUST CROSS YOUR
HANDS AND A SAD FACE AND MUMBLE,
"DUMP IT." ON THE COUNT OF 3.
1, 2, 3.
>> DRINK IT!
>> WE'D LIKE TO THANK JIM KOCH
AND EVERYONE AT SAM ADAMS
BREWERY.
>> TO COME HERE AND MAKE BEER
WITH ONE OF THE FOUNDING FATHER
OF THE CRAFT BEER REVOLUTION HAS
BEEN A FANTASTIC EXPERIENCE.
>> YEAH. CHEERS TO JIM.
>> CHEERS.
>> TO YOU GUYS. CHEERS TO ALL OF
YOU.
>> AND IT'S EVEN BETTER GETTING
TO GO IN A BATH WITH HIM.
>> THE PEOPLE HAVE SPOKEN, AND
THEIR REVOLUTIONARY BEER IS A
SUCCESS, AND WHILE BREWING ON
THE HIGH SEAS MAY NOT BECOME A
TRADITION...
>> IS THIS SOMETHING YOU'LL
IMPLEMENT INTO THE WAY THAT YOU
NORMALLY PRODUCE BEER?
>> NEVER AGAIN.
>> AT LEAST WE KNOW ONE THING
THAT DEFINITELY WILL.
>> OH, I DON'T THINK BREWERS
HAVE EVER BEEN THIS CLOSE. THANK
YOU. CHEERS.
>> CHEERS, JIM. GO, PATRIOTS.