What’s up guys? Welcome back to Vagabrothers. Our road trip through the north of England continues, this time with a stop in Leeds. Leeds is a major student town, and back in the day, it was the cradle of the Industrial Revolution. So we’re going to be learning a little bit of history while we go on a pub crawl. Favorite way to learn. But we’d better not drink too much because tomorrow morning we are learning how to play rugby with the Leeds Rhinos. Probably going to get our butts kicked. You ready? I’m ready to do it. Let’s go. I’m super excited right now. I don’t know if you guys have figured this out , but I’m kind of a dork. I studied Leeds and the whole north of England a lot in my political economy class because this is where the Industrial Revolution really started. Anyway, we’re going to learn more about that later. First we’re going to Friends of Ham a really good craft beer bar that was recommended to us by our friend, Johnny at the Craft Beer Channel. So thanks for the tip, Johnny. We’re going to go check it out and have some lunch. I consider a celebration of all things that are good in life: beer, ham, cheese, meats. It’s a celebration of culture and cuisine. You’ve got to choose some salamis and cheeses, and some of our specials and then we’re going to pair it with beers. All right guys. We have a six beer tasting. All of these look really good. They smell incredible. There’s pale ale. Looks like they have a barley wine and a couple of dark beers, as well. The mochaccino, which I’ve heard of before. And this is not coming from Starbucks, guys. This is the good stuff. Marko’s happy. I am a friend of ham, and we have so much in front of us. We’ve got the Italian plate, the French cheeses, the Spanish plate, and I’m very excited about this little thing right here. It’s called Pata Negra. I used to live in an area of Spain around Salamanca, and Pata Negra has a ham they grow there where the pigs are only fed acorns. So it makes just the most exquisite cured meats and we’re going to have some good food right now. Ready? This is just going to be ham overload. But what I think I’m most excited about is this open-faced sandwich of melted back lard. Lard. Yes All I’ve got to say is good thing we’re working out tomorrow morning with the Rhinos. I hope they kick our butts to burn all this back fat off of us. Nice. Cheers. Thank you. God damn Friends of Ham. Oh my goodness. That was so delicious. I really like it because it brought together not just local beers, because we covered a lot of local food, but also the best of other countries around the world. And to bring it back to the history side of things, that was really one of the tenets of the Industrial Revolution: the idea that some places could do certain things better than others. So we’re going to go see what’s up at the Victorian Market, which was kind of the product of all that, bringing foods from around the world that people could shop and buy. Vamanos! Nice This place is crazy. Super awesome. You hear the people like the vendors calling out their wares. Four strawberry a pound Come and have a luck. Pork chops and ribeye. Eight for a ten-er Eight for five pounds today. It almost reminds me of Oliver Twist. Like a little paper boy. “Get your paper.” “Two quid for a bonnet.” I don’t even know. This is so cool. I love it. See what I mean? The voices of the market really make it special. Now we are in Kirkgate Market, which is the largest covered market in Europe. And although the current structure dates back to the early 1900s, the original market was built in the 1800s. And I do think it’s really symbolic for the impact of the Industrial Revolution because I think the largest single impact of that time period was prosperity: was the ability for people to purchase more goods from farther away than ever before. And essentially the idea of an ever-expanding market I’m just trying to imagine what it would have been like to be here as someone, only a couple generations before, lived in a rural village, and then suddenly being able to purchase for the first time fruits from the tropics and foods from all over the world. So next step we’re going to go to Marks and Spencers, which is now a British institution, but it started off here as another one of these market stalls. It’s time for some coffee. Thank you All right so now we are in the corn exchange, which is a beautiful building. Check it out. It’s got an amazing vaulted ceiling. It’s a wonder of architecture. It looks great. This is like symmetrical heaven. Just walking along the River Aire right here. And actually, one of the most important innovations of this time was the invention of the canal system. Originally, canals were pulled by horses before trains existed, and it really allowed everthing that was being produced here on the interior of the country to be shipped out to ports, and then from there, all around the world. Pretty crazy the things that you stumble upon when you’re traveling. This little plaque behind me says that a guy named Louis Le Prince came here in 1866 where he experimented with a one lens camera to shoot that view, which was probably the first movie. So pretty cool. Look at that. Right. Well now we are at Northern Monk Brew Co. and it’s in this old flax store, this huge awesome brick building. It smells like hops. It smells like beer. I’m ready. Let’s do it. You start in our home which is a a former mill building where we produce around 120 barrels of beer a week. We’ve got a tap room on site here. Our kind of “raison d’etre” about the best of what came before us and looking at how we move that forwards, but we take our inspiration from northern British heritage and brewing traditions and looking back as far as a monastic brewing as well. We take a lot of our influence and inspiration from west coast beer scene. Woooo My god, there’s barley flying everywhere here. Time to go try some of this beer. Yes. IPA times two. Double IPA This is my happy place. I really love tracing the craft brew scene around the world and hitting up all these different breweries because this is a trend that is global in scale but is local. Every brewer makes a similar recipe but in their own unique ways. That is definitely true. You have to think that back in the day this building would have been full of huge mass-scale machines. The thing about craft beer is that they’re bringing the scale back to something more manageable Gentlemen. To the next place. Not to bed. To the next place We’re going to the Midnight Bell for dinner and more drinks. Guys, one of the cool things about the Midnight Bell is that the majority of the food that is cooked here is actually cooked with the beers that they brew. So for dinner tonight, we have ordered beef brisquette, which is cooked in their porter. Mark ordered a steak and ale pie, which is cooked in their midnight ale. It’s time to eat. It’s time to eat. it’s time to eat. Let’s go! This was our first showcase. This is where we could present our beers to people. This was always meant to be the best pub that we ever did. Cheers, guys. Thank you very much. Pastry flake in the windpipe. Ok guys. It’s early in the morning. We are at the stadium of the Leeds Rhinos who are the current reigning champions here in the UK. So basically, Mark and I are half Kiwi. Our dad’s from New Zealand. We know a bit about rugby, but we’ve never played it. And today, some of the players are going to give us a Rugby 101. Jimmy George Buchanan, JGB. That’s right. We’ve got Rob here. Hi guys. You going to be teaching us how to kick? Yep, that’s right. I think there might be a kicking competition involved??? It’s the best of three. Best of three. Best of three. Ready? All right. Best of luck. Best of luck, my brother. I’m feeling pretty good about this Back in high school, I was the 112 pound JV [wrestling} champion for a couple of weeks It’s going to be putting those skills to the test right now. JV champion. What’s that? An electrical make? [Laugh} Let’s go…go…go…go Like a grenade launcher in front of ya! Yeah He just threw that right at my head. He just hit me on the forehead! Did that go in? 0 for 1 Good try. 2 for 2 Feeling the heat. He’s got that beginner’s luck going forward. I’d just say I’m generally more coordinated. No comment. Oh. He’s got it there. I need Alex to miss this shot in order to have a chance at winning this petty competition. But being brothers, petty competitions are all we’ve got. You’ve got it? I don’t know. I guess so. Oh…….yo..yo…yo To the victor goes the spoils of just generally bragging right now. That’s why you’re such a spoiled brat. That was an awesome time in Leeds: pub crawl, bit of history, bit of rugby. Yeah. Fun times. Stay tuned. Next stop is the Lakes District. Make sure that you’re following us on social media. Subscribe to Vagabrothers if you have not already. Like this video, and share it with your friends. In the meantime, remember to stay curious, keep exploring, and we’ll see you guys on the road. Peace and out of the locker room. Let’s go.