The secret message that he talks about during the sciencey part is a code, when you put all the letter's 3 steps ahead of where they are (ex:w=t) you get: "this is indeed a secret message" I was hoping for another arg, but this was a fun use of 5 minuets
As a chemist and beer lover, I once attended a seminar on this very topic. If I remember correctly, Corona does in fact rely on light induced skunkiness to improve the taste, in normal beer there is a compound that reacts with the 3-MBT that leads to an awful taste. Basically Corona prevents that from happening however while the taste improves the scent does not. In some cases it can smell like cat pee, this is why Corona is always marketed with a lime wedge, the lime is intended to mask the scent of the skunked beer.
That what happens, it's called selective advertising If you make a video about something, you'll get an ad about that thing, that's why tik tok videos have tik tok ads.
Brewer here, so temperature does change taste but its perceived taste. At colder temperatures your tongue can't taste as effectively and you get less flavor, that's why many Corona drinkers find that colder beer tastes better. The chemical reaction is still there from being lightstruck, but you can't perceive that flavor as well. Mat touched on this a bit, some beers are designed around the skunkiness, Corona and Heineken are examples, they chose clear or green glass because those are less effective at filtering sunlight. While most beers use brown glass or cans, which is much more effective at filtering that light, thus preventing that chemical reaction.
The thing is, most of the clear glass beers are using stuff like TetraHop or other extracts that cant be lightstruck. So today, most of the beers dont even really get skunked that much.
“No, no, no, no, no. I can be convinced.” That’s solid gold. The look on his face was priceless. I absolutely love the content here as well as on Game and Film Theory. Some of the best channels on RU-vid. Keep up the fantastic work, team!
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...I got it. Copper glass is *the* type of glass bottle to use when you want to avoid skunking. when used as an additive to the glass, metallic copper turns glass a reddish color, which blocks out short wavelengths, and the copper can pull the sulfur away, removing the skunking when it does happen. Only problem is, copper is becoming rather pricey.
Hey Matt! I've always been told that coffee is the go-to for a bad hangover. But is there a way to prove what would actually help a hangover? How does alchohol invoke a hangover? and what foods or beverages would actually combat the symptoms? Do you consume the cure before or after you drink? Does coffee actually work or is there a better way? And if there is, how would you figure it out?
Hair of the dog works well for me, as well as salt. When hungover I like to take a full beer poor it into a large glass and add tomato juice to the beer. And a good way to lessen the impact of alcohol is to chug a ton of water before you go to sleep. You get hungover because you are dehydrated and your body has not processed the alcohol out of your body.
@@livingkiss This is the only truthful comment here... Its simple, a hangover is entirely dependent on dehydration. If you don't get dehydrated, you don't get hung over; the more severely dehydrated you are, the more severe the hang over. I have only ever had 1 incident being hung over & since I learned the relationship between hydration & hang overs, I've had none since. So focus on having at least an equal amount of water as amount of beer /wine consumed. Consume 10x the water of any hard alcohol consumed.
So I have a theory idea: When I shop at Walmart, I notice that the checkout beeps from the machines seem to be tuned to a tritone (one of the most unsettled and dissonant intervals in western music harmony) This is mostly consistent across locations and I'm wondering if this is intentional to make guests unsettled in the checkout to encourage them to move faster. Thank you!
I'm pretty sure it's so you can hear it over the noise of a supermarket. I spent several years during high school working as a cashier and noticed I could always hear the beeps even when it was really loud around me.
Seems like you've been attacked by bots. Hope you wont lose your channel after you flag 'em. They're fierce creatures. That's why I'm using my alt account!
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Can y’all do an episode on the five second rule? Like how accurate it is? I know it’s probably not I’m just super interested in the science of it :) love all the food theory vids!!
I think will master may be going crazy and also as was his ball captains and hears and years till the and/or in John the spears school later Sam storm of rain Are you singing level Artist Or one It To Now
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Don’t know if anyone else has ever had this happen, but I had to go on 3 years probation and couldn’t smoke any herb. One day I drank a slightly skunked corona with no lime and it tasted just like a fresh hit of skunky green. Have been in love with that beer ever since.
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So now that you've released an episode on alcohol, I would suggest you do a Food Theory on best place to sit in a restaurant. There would be fun to talking about sitting at the bar vs a table, and how bartenders have power to send you free things through comp tabs that servers need manager permission to send, how sitting in front of the "service bartender" means you'll probably get worse service during rush hours, but if you have more questions about the food itself, the servers will likely know more about it because often their responsibilities include food running.
Congratulations MatPat, you have made your videos so fun and interesting that someone who is deathly allergic to ethanol (my throat will literally swell shut if I'm exposed to even the fumes) just watched two videos about alcoholic beverages. I'm impressed.
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@Derek Lu at 3:01 in the lower right hand corner, there's a collection of random letters "Wklv lv lqghhg d vhfuhw phvvdjh" if you use Caesar's cipher, a code encryption that translates a message by taking the letters of the code and instead using the letter that is a certain number of spaces before or after it, you get the message "this is indeed a secret message"
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Just an additional point matt pat, it would make sense for a company whose marketing strategy relies on sunlight to have their team of mixologists determine a way for the beer to taste good in the sun.
@@ipissed mixology is the study of the production of alcoholic beverages typically it refers to cocktail making but it's the best word for the sentence due to the study of alcohol not being something with it's own word.
Do I have a drink recipe for you then, it is called a "Lennart" for some reason and taste pretty similar to cider. Take 1 ounce (3cl) of freshly squeezed lime and 2 ounces (6cl) of Xante pear cognac in a glass. Add a large ice cube and fill up with 7UP. Stir and enjoy. You can control the sweetness and strength by the amount of 7UP you pour into it. Trust me, it is rather awesome. I usually serve it to friends that visit and are cider fans since I tend to not have any cider at home and more then a few prefer it to cider (or are very polite and lie to my face, there is always that possibility)-
amazing. i’ve grown to really love corona extra during this pandemic and i find this episode to be fascinating. don’t text your ex, let them text you and leave them on read because you deserve better king!
Luke must be such a happy addition to the channel. I laughed so hard it hurt my stomach when you pulled a gun on him saying "acknowledge how funny I am- -thanks"
I saw Luke was one of your writers a while back. I’m glad to see he’s doing well and hasn’t left the RU-vid sphere completely. It was good to see his face again :) Edit: referencing his old channel BaratsAndBereta. It’s a gold mine.
@@Destructaconn I got really into simple encryption a few months ago, and I ended up making myself few tools. Just plonk in the gibberish and it spits out all possible shifts
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The corona result did bring up an interesting point. Which is that corona actually has no flavor. I'm convinced corona is just normal beer mixed 1:1 with water
now, as an avid beer drinker and home brewer, and basically knower of all things beer, there's a lot here that isn't mentioned, and that Matpat probably just doesn't know. First off, canned beer is not necessarily worse than bottled beer. It's true that it can take on a metallic taste, but beer cans are actually coated to prevent that from happening. So if you have a metallic tasting beer from a can, that beer is most likely old, and that coating has worn off. I've had plenty of canned beers over the years, and have only ever had 1 taste metallic. (Miller Lite, 28oz can. Haven't touched the stuff since.) So a fresh canned beer a lot of times may be the way to go. Now, as a brewer, though, you come to understand that there's a lot of factors that alter a beer taste. For example, bacteria can make a beer turn sour. That is actually why the process of pasteurization was developed. Even so, brewers actually sometimes purposely sour their beer. Not getting on the topic of sours, Guinness is made by brewing a full batch of beer, separating 1/4 of it, to let it sour, and then they mix the remaining 3/4 with the soured beer from a previous batch. Also, there's factors such as brewing temperature, serving temperature, and even the place where the beer is brewed, that can alter the taste of a beer. First off, beer is supposed to be served around the temperature it's brewed at, so around 55 for ales, 45 for lagers. (Pilsner is a type of lager.) So essentially when you chill a beer to the temperatures that we tend to drink them at, you ruin the taste. As for area, again, Guinness. If you get a traditional Guinness stout on tap or from a can, it's made in Ireland. However, if you get a Guinness from a bottle here in the US, it was made in Canada. The two, if you drink a lot of Guinness, are almost like drinking completely different beers. Now, as to why people prefer certain brands of beer skunked, as opposed to unskunked, the reason is nostalgia. These tend to be very old brews that have always been sold in clear glass bottles, and have always been consumed skunked. So even though we can increase the quality by using brown bottles, or canning them, or selling them in boxes, those sales would suffer dramatically, because the older people who are used to drinking these beers would stop buying them, and in turn, they would not gain any new customers, because their kids would not buy the beer, because they've never really seen it, and therefore don't know it exists. For the bigger brews, such as Corona, Sol, Modelo, and Heinekin, this really won't hurt them, because these brews are everywhere, and are also parts of some of the biggest brewing conglomerates in the world, but for a smaller brewer, such as Innis and Gunn, they would most likely shut down.
Also as a side note. When Corona started canning the beer they found in control groups prior to launch that people didn't like or recognize the taste. They then realized they had to add skunking agents to the caned beer in order to satiate the nostalgia of the flavor and keep the flavor consistent across their produsts.
@@CavitteMonster "They then realized they had to add skunking agents to the caned beer in order to satiate the nostalgia of the flavor and keep the flavor consistent across their produsts." Oh, please provide evidence of this, pretty please? I'm begging you!
Hmm I've never had this issue. The beer definitely doesn't last long enough to change taste. Once I crack one open it's gone in less than 5 min and the others are kept in an ice chest. Leaving a beer for 10 min in the sun I would be more put off by the warmth of the beer than the taste anyway. I like corona because of that slight skunky taste.
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I definitely like some of my beers to be a bit skunky. Corona and Heineken come to mind. You adding Pepe Le Pew imagery is only reinforcing this for me.
Yeah, my first hint was the logo of Corona beer that has a crown in it. Also I knew that other things are called corona because they resemble a crown and corona is Latin for crown.
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Two comments from someone with experiance in beer production: 1) Temperature is relevant, because chemical reactions happen faster the highter the temperature. So on a hot summer day beer would skunk faster/more than on an equally sunny but cool day. 2) Some beer producers use linings inside there clear bottles which block out a portion of UV/red light. Therefore the experiment comparing differently collored protections is not a good way to measure the influance.
Miller High Life literally doesn't skunk though. It is made with stabilized hop compounds specifically to prevent being lightstruck in the clear bottle.
miller high life is just tolerable at best. Not my favorite flavor but for sure better than regular miller/lite. Coors as well. Those taste skunked without sunlight to me
Hey Matpat, I think you should do a theory on Jollitown, it features Jollibee fast food mascots, I need to know how a shooting star can spawn 4 children from statues. Idk if this should go on film theory or what. Fun fact, someone made a Fnaf fan game based on Jollibee.
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The secret message text at 3:01 reads "Wklv lv lqghhg d vhfuhw phvvdjh", which in ROT-23 translates to "This is indeed a secret message". To decrypt it, shift the letters 3 spaces back. For example, d 3 spaces back is a.
I love how when Matt was talking to Luke about the experiment, even though he probably likes to drink beer, he was still asking and making sure he was comfortable with it
it was a joke about how boring is work situation is, the whole bit about ‘not being comfortable’ is one of those sarcastic jokes eg when parents are like ‘well i was gonna give you chocolate, but i guess if you really don’t want it i could eat it”
As a chef who also brews, and does some distillation - I've a copper rod I use for this. Just gently stir, or even let it sit in the bottle shortly, with the rod. It removes the skunk, and adds little to no copper flavour, as it isn't dissolved into the beer, and not against your lips. You can also use a Moscow Mule copper straw as the rod.
@@qwertylello yes. As Malcolm said. Zorrillo is Skunk in English, and if you use it as an adjective, it would be “azorrillada”. This is a term we use in the north of Mexico, but I would never in a million years would’ve guessed it’s apparently used in the US.
I'm just going to say, I feel like you could make one of the "O's" in food theory a donut and that is where the bite in "Food Theory" would happen at the end of the intro.
Oh my, my dad passed away a few months ago and corona was his favorite beer, thank you for the memories that came back to me and for making me laugh. As always great video
Go to 4:14 for context Vro, Photoshop Matt pulling a gun on Photoshop Luke is the farthest I’ve seen them take a “please laugh joke” and I’m loving it. Totally caught me off guard
At 6:26, blue and ultraviolet light are considered to be high frequency light (in comparison to the rest of the visible spectrum). Frequency and wavelength are inversely related: Wavelength is the distance between individual wave fronts, while frequency is the rate at which the wave fronts propagate past a point; consequently, the product of the two quantities is the speed of the wave, which in this case is the speed of light. On a related note, the energy of the individual photons is proportional to the frequency, which explains why these higher frequencies interact more readily with the system.
Also see the calories burnt between houses and seeing if he is net positive or negative. You'd have to include houses that don't include cookies, and the decrease weight with coal delivery.
Thank you for uploading this video Food Theory! Ive always been wondering and had plenty of hearsay about light/heat thatll affect beer etc but this video gave me a clearer picture. Thank you again and special props Luke for taking one for the team to drink so many beers for the name of science! Rare to see a man so dedicated to the pursue of science whilst day drinking.