Too long didn't read
this thing is awesome.
If this is the kind of thing you think
that you'll like, you'll like it.
Link in the description. Not affiliated,
I'm just a huge fan.
Go and buy it.
You will not be disappointed.
On the other hand,
if you want to deep dive
into the awesomeness
that is the Pinter, let's go.
So, if you're already
in the know with the Pinter,
from the Greater Good Fresh Brewing Company
you'll already know what
we're looking at here.
A love affair crossed with an obsession
by two blokes to bring fresh
brewing to the home.
Simple, right?
Er...yeah, if you'd call 700+ prototypes 'simple'.
The Pinter also had a successful
Kickstarter campaign with 789 backers,
but had a whole host
of pitfalls along the way.
Not least this covid
that everyone seems to be talking about.
Yeah, well that hit just at the point
when they were about to go
into full production for the original
789 backers, and this thing, with that,
should not have got to market.
But with that British stiff
upper lip they got there.
Sadly I wasn't one of the infamous 789
I missed out on the campaign by, well,
something like about 12 hours
and since have watched
their progress on Facebook
and Instagram with bated breath.
I was literally counting down
the days for them
to get this thing to market.
In a nutshell, you can brew
10 pints of fresh beer at home
within a matter of days.
Hold on.
Did I just say beer?
Correction, we're talking IPA,
APA, lagers and even soyder.
Why do I go all West Country
when I say cider
doesn't like a nice bit of borderline
offensive own country stereotyping?
So yeah, there's
a load of different drinks
that you can brew in this thing
and more to come in the future.
It would seem not only that.
Put the brewing geeks on the Facebook
group are already starting
to play with brewing
and conditioning times with some of them,
well, even setting up spreadsheets
and comparing notes, you know who you are
and on behalf of the rest of us,
I thank you and your unwavering obsessions.
Geeks!
However, with all that said,
let's take a look at how it comes
and what you need to do.
One word of warning
anyone looking to buy this
as a pressie for someone.
Yeah, there's no denying
what it is, seriously.
This arriving at the door
is like an event, just me.
Sorry not sorry, no
paper manual, far too cool for that.
All instructions are online
and they're 3D animations.
The geeks are gonna love that too.
It's huge and it's a box
within a box for added protection.
But like pass the parcel,
I'm not passing it to anybody hands off.
I've waited long enough for this
So, in this first edition of the Pinter
are the welcoming booklet
and the fresh notes highlighting
just a few of the benefits of the Pinter
along with an interview
with the two founders
and the Master Brewer.
Then there's the brewing dock,
the pinter itself, and
2 Pinter packs to get you started.
You can choose which ones
you'd like from the range
I went for the Kraftwerk Pilsner
and the Public House IPA.
So armed with everything we need,
we're off brewing.
Actually hold on.
Let's get those instructions
up on my phone.
I mean, there's so much more informative
than a PDF.
IKEA, are you taking notes?
First section, purifying.
Gotta be clean people has Covid taught you nothing,
and this couldn't be easier.
Pop off the handle and the front plate
and keep them safe.
You won't need these after this step
until you finish brewing
and getting in the fridge.
Will need to handle soon
though, is just for a second.
Unscrew this main cap.
It can be a bit tight
at first so wooden spoon or something
similar to help prise it open.
That's fine.
Make sure the dial is set to carbonated
and then stand the whole thing up
ready for purifying.
In each pack,
You'll get 3 bottles,
one of which contains the purifer.
Get that out and pour
the granules into the Pinter
followed by hot water from the tap
up to the middle
of the red circle inside.
Yeah, it wouldn't fit under my tap,
so I used a big jug.
Once filled to the red circle, replace
the main cap and fold back the handle.
I love this bit in the instructions.
It literally stops you
from moving on until you've double checked
that you've properly sealed the unit.
Once fully sealed, it's onto the section
that I like to call the 'Pinter Shake'.
As you can clearly see, I've never looked
so good as I shake my Beer Maker.
With the main bit cleaned
time to sort out the business end
the brewing dock.
Now pay attention here
as it's pretty much
the same process when brewing,
except rather than
losing a lot of purifer,
you'd be losing a load of potential drink
if you mess this up and no one.
Wants that to be fair, though
it's not really that difficult.
It just may be a little bit
heavy at this point,
but having just performed
the Pinter shake.
Thank you!
You'll have a decent enough
read of the weight of
this when it's full.
So just like in the instructions,
'A' goes to the number one, push down
and then while keeping that
downward pressure, rotate
A to the number two position simple,
then turn the whole thing
the other way around and count to 10.
One Mississippi, Two Mississippi...
'Mississippis' for accuracy on a scientific level
...Nine Mississippi, Ten Mississippi.
with 10 Mississippi's
past that transfer to the sink and again
this is the same as after
the brewing process
in the same inversion.
So this is pretty good practice.
Rotating back to the number one position
the pointer comes free
from the brewing dock
and you can lift it off
and set it aside on the draining board.
Get the tap back on momentarily
to pull through some of the purifier
for five Mississippis
to clean out that bit then.
Open up the main tank,
making sure these two bits stay together
as they're proper important
for the brewing process
and how the tank integrates
with the brewing dock
beneath it and all that.
Proper important is a technical term.
I know this in particular
because one of the
fellows in the Facebook
group brewed accidentally without this
and it didn't turn out too good.
I wasn't lying before.
I've literally consumed
everything I could
of the past year about the Pinter.
Well, apart from an actual pint that is.
So with the main cap off.
Pour out the rest of the purifying liquid
from the brewing dock,
and the rest out of the main tank.
No need to rinse.
In fact, rinsing at this stage
could well contaminate.
So yeah, don't do it.
On to the wizardry.
So with everything sparkly clean,
the Pinter back on the deck
and the two remaining bottles
from the Pinter pack.
That's the yeast and the fresh press.
As you've no doubt noticed, I'm going
for the public house
IPA for my first brew.
I'm a huge fan of IPAs
and craft ales in general,
so yeah, I had to go with that.
Making sure the dial is set to carbonated,
fresh cold water
up to the red circle and,
in goes the yeast.
This looks exactly
like the purifying granules,
and I notice that some of them
were actually sticking
on the inside of the bottle.
Now I ain't going without any,
so I dropped in the tiniest
bit of watering,
gave it a bit of a shake and yeah.
Gotta get that yeast
onto the IP Fresh Press
and I made sure I got
every little bit of that too.
Every.
Last.
Drop.
Main cap back on
and then tighten
that down the instruction
stop you again,
like at the purifying stage
to make sure it's totally correct.
We don't want any wastage at this point, do we?
What's next?
Oh yeah, after that
bit of excitement, calm your nerves.
We're getting our brew on this time.
Invert the Pinter over brewing Dock.
Align a with one push down
and rotate to two, just like we were.
We were purifying.
You see what I mean
about the purifying stage being like
a bit of a dress rehearsal tonight
and he kind of gives you
a bit of a heads up of what's to come.
Listen to the gurgling
as the brewing dark fills.
I think that's right!
It is.
And then.
Well, well, nothing really
move the whole thing out of the way
somewhere that it can sit
for the required time
at room temperature.
Too hot or too cold at this point,
and it could kill the yeast.
So we're looking for
pretty much Goldilocks,
just right conditions in the living room,
or just somewhere nice and warm is fine
after the required brewing time.
Whether you're following the times
on the front of the Fresh press bottle,
the longer times on the back,
Or the time the geeks on the group have worked out,
it's time to get your Pinter
and go back to the sink.
Link in the description
to the Facebook page, by the way,
back at the sink, holding
it firmly at the brewing
dock, rotate the Pinter
back to release it.
You may want to be pressing
down a little too, as.
Yeah, came off with a
little bit of force.
With all that, you know, carbonation
through the brewing,
then lift off the main
unit, leaving the brewing dock
to continue to foam a bit.
Oh God, that smells so good.
Not gonna lie, it really did
rinse out the dock a few times
with clean water and set that aside.
Then it's back on
with the front plate and the tap.
I found this a little bit fiddly
and had to pull the Nubbin
forward a little bit, but that's fine.
It wasn't anywhere near forward
enough to let any beer flow out.
Nubbin! No? Fair enough...
With that done, it was off to the fridge to condition
the freshly brewed IPA.
Would it fit in my fridge lengthways?
Nope, hey-ho sideways
it goes and left a condition
for what turned out to be
four days according to the instructions.
The longer you leave to condition, the clearer
it will be and a more rounded flavour.
I could not wait.
Four days later it was Saturday
and I wanted some IPA.
So out of the fridge
we come nice and gentle
and placed on the side
now, especially because I moved it
out of the fridge.
I left it there for about an hour
just to let everything settle
and then onto the tapping.
That's when you let the pressure.
Out for the first time,
and if it's not done right,
it can be pretty volatile.
So nice and easy taking my time
every time I heard a hiss
I stopped and waited for it to abate
before I carried on.
Wait.
Little bit more.
And again.
Just like when you open
a bottle of fizzy drink that's been shook
about a bit slow
and very steady avoids any spillage.
So with that out of the way,
the skies cleared outside
as if the universe knew
exactly what we were in for.
Just one more thing to do.
Pull off the first half
pint or so and discard
that as it's going to contain a lot
of the remaining sediment.
I'll spare you that footage it's been deleted.
I don't want you to have to
witness me wasting beer.
It really wasn't easy.
Onto the first pull
and I've gotta say this came out lovely.
Decent head and good carbonation.
Now someone complained
that it isn't clear.
Well, First off, that comes generally
when conditioning
in the fridge for longer
along with well, about
you know a more rounded flavour.
But let's face it, you can get
4 cans of clear lager
from Aldi from round two quid.
Clear as you like,
but it doesn't mean it's any good.
What's more, a good deal of craft
ales that I've tasted
aren't clear either.
Even in a pub, this doesn't necessarily
mean that
the cloudy from settlement or anything.
Furthermore, depending on the temperature
that you're serving at,
you can get a slight haze on the bear
from how cold it is.
I wasn't bothered.
It doesn't affect the taste
and I wasn't waiting any longer
for any longer conditioning.
No no, actually, neither were
certain family members that found out
what was going on in my kitchen.
First off my mother-in-law
got in on the action.
Thanks Lynn.
Re-living her barmaid days?
I mean, reliving those days
right down to the fact
that she didn't even drink it herself,
she just passed it over to her
fella, my father in law,
Joey, what do you reckon, lad?
Let's just like having your own pub
and get on back kitchen.
No more supermarket beer for me.
From now on, I'm sticking with this.
He's available if anyone's
looking to cast for advertising, then
it was my wife Emma's turn.
She liked it.
Then my Mam stopped by.
That's lovely isn't it?
It is, Mam.
It's like Bud isn't it?
No, it's not.
Hoppy.
Anything else?
Hoppy.
Good, anything more?
Hoppy.
OK, thanks.
Very hoppy.
That's enough!
And finally my stepfather and current
brain of MENSA 2020 finalist,
he had to have something to say about it.
Oh, yes it is.
It is good. I like it.
You can tell it's an IPA.
It's got.
It's not completely smooth like some
Bitters are.
It's just got a hint
of, that's right, probably acidity
and that's what makes it refreshing,
though you know, if you have it
On a warm day,
And with that,
that's all there is, I guess.
No, I actually mean it.
That's all.
I did plan to have a glass of it here
so I could like finish and raise a glass
and say 'cheers', but
they drank it all.
Yeah, OK, I had a few too.
I gotta say it's
well worth it and it's changed
the way I'm going to be enjoying
drinking at home.
Well, for the forseeable future.
In fact Emma liked it
so much she's already asked
if we're going to get another one
so we can have one brewing at all times.
And can we get some ciders.
There I go again.
One thing's for certain,
The Pinter is a winner in our eyes
and for what it's worth,
the customer service and Aftersales
seems to be top notch.
Personally I've experienced
no problems with my unit,
but looking in the Facebook group
I mentioned earlier.
Link below, I've seen a few members
post a few little niggles here
and there and the Greater Good Brewing Company
are on it;
right in there in the group
with a fix or replacement part.
Fresh presses or even a full unit.
This is a brand new, innovative take
on brewing and they're clearly in it
for the long haul.
It's fresh, it's
great quality, and what's more,
the carbon footprint
for 10 pints out to the Pinter compared
to the alternatives of bottles, cans,
or even a keg at home.
It's just so much more reduced.
As I said link below,
they've all the stats on the CO2
levels and over on the site too,
along with the variety of colours
that this comes in
and all the different beers and ciders
you can currently choose from.
With more,
as I said earlier, to come.
Watch this space
and subscribe to the channel so
you don't miss any updates
I may have in the future.
Kraftwerk Pilsner next for me,
but with that said, as always,
My name's Adam, this is Musing Of A Man,
thanks so much for watching,
I'll see you on the next one.
Very Hoppy!
Thanks, Mam.