Master Brewers Podcast

The John Rowley approach to sour & funk Special Guest: John Rowley.

The story of how Creature Comforts Brewing tracked down and eliminated metallic off-flavor in kettle-sours. Special Guest: Spencer Britton.

You've seen the headlines. Is the US government really about to change its recommendations for alcohol consumption? Special Guests: Brian Crawford and Christopher Shepard.

More engineered brewers yeast strains capable of "impossible" feats. Special Guest: Charles Denby.

How affordable automation can free up resources and improve quality in breweries of any size. Special Guest: Matt Cottrell.

Richard Preiss discusses his work with genetically unique yeast used to produce Norwegian farmhouse beers known as kveik. Special Guest: Richard Preiss.

How Two Roads Brewing keeps its customers safe…alcohol or not. Special Guest: Karen Stangl.

Employer responsibilities, hazard assessments, finding the right safety glasses, the pitfalls of respiratory protection, employee buy-in, and more. Special Guests: Andrew Dagnan, Corey Martin, and Jim Kuhr.

How to tap into the power of consumer testing for even the smallest of breweries. Special Guest: Tessa Schilaty.

A Master Brewers member requested an episode about CO2 systems, CO2 quality, and best practices. Here it is. Special Guests: Dave Thomas, Eric Meyer, Gabriel Dominguez, Jeff Carter, and Mark Fischer.

An update from the fast-moving world of gene editing, as it relates to hops. Special Guest: Chris Willig.

For smaller brewers, yeast management can be a challenging prospect. Many mid-size to small breweries attempt to make a wide range of beer styles that require a plethora of yeast strains. Due to production limitations, brewers are often forced to stretch yeast pitching windows or purchase brand new yeast pitches at a dramatically high cost. A study was performed to evaluate potential media that wo...

An overview of the options for pasteurizing beer, and how pasteurization works at Goose Island. Special Guests: Gus Grosenbaugh and Michael Owens.

Filling equipment within a brewery is ironically one of the best places for microbial growth to thrive. There are nooks, crannies, and blind spots that beer can sneak into, which are also challenging to clean. Beer filling equipment is also constructed using a variety of different materials that require specifically tailored cleaning chemicals to prevent corrosion while working effectively to remo...

What's the buzz in omics all about and how can it help you make better beer? Special Guests: Glen Fox, Harmonie Bettenhausen, and Laura Burns.

The Inspiring History and Legacy of American Lager Beer is envisioned to be a nine-volume series of books covering the history of the American lager brewing industry from the 1840s to the 1940s and the evolution of adjunct lager beer as America’s “national beverage.” The “surprising” aspect of this history is that it ever happened at all, given the half-century-long assault on the industry between...

A deep dive on beer foam with a couple of familiar guests, one of whom literally wrote the book on foam. Special Guests: Ashton Lewis and Charlie Bamforth.

Just when you thought light-struck flavor in beer was permanent... Special Guests: Catherine Villa and Keith Villa.

A couple of experts offer tips to help your brewery beat the summer heat. Special Guests: Nick Donofrio and Rissa Spalding.

If you have the same canning line as Jack, you might want to listen up. Special Guest: Jack Van Paepeghem.

Noise exposure may not be on your brewery's radar, but this is an area in which an ounce of prevention is worth a pound of cure. Special Guest: Jonathan Borntrager.

Can chemical analytics be used to predict what a sensory panel will taste? Can machine learning be used to improve a beer? Special Guests: Kevin Verstrepen and Michiel Schreurs.

Specialty malt freshness, roaster technology, flavor development & complexity in specialty malts, and more. Special Guests: Aaron MacLeod, Chris Schooley, and Jeff Bloem.

A unique study of California malting barley and its practical takeaways for brewers. Special Guest: Maany Ramanan.

Three people who know a lot about malting talk about base malt flavor development and the variables driving a lot of creativity in brewing. Special Guests: Aaron MacLeod, Curtis Davenport, and Sebastian Wolfrum.