Master Brewers Podcast

Industry veteran, Joe Hertrich , talks about malt flavor development, why lower color expectations are the enemy of malt flavor, and why the standard base malt used by lots of US craft brewers isn't the best choice for all-malt beers. LINKS: MBAA Brewing & Malting Science Course Become a Master Brewers Member 2019 Master Brewers Conference Special Guest: Joe Hertrich.

Back in January, Wade Begrow gave a great presentation during the annual conference District Michigan puts on together with the Michigan Brewers Guild. Master Brewers members can download Wade's Yeast 101 presentation (both slides & audio) or any of the other 781 (and counting) files in the District Presentations Archive at MBAA.com. Thanks to the efforts of volunteer district officers (like D...

Dave Baughman  talks about boiler safety, mistakes many brewers make when purchasing steam boilers, the pros and cons of atmospheric vs forced draft boilers, and more. LINKS: MBAA TQ: Steam Boilers in the Craft Brewing Industry and the Need for Proper Training 2019 Master Brewers Conference

Pattie Aron and Xiang Yin join us (live from CBC19) to talk about beer staling mechanisms and preventative measures that are important in malting and brewing. LINKS: 2018 MBAA ETC: FAN and Flavor Impacts - The Fundamentals of a Brewers Dilemma 2019 Master Brewers Conference Special Guests: Patricia Aron and Xiang Yin.

This week on the show, we take a break from technical brewing to chat with current Master Brewers president, Toby Eppard , live from the CBC in Denver. Toby talks about recent changes at MB, where the organization is headed, and the importance of partnering with the BA and other organizations. LINKS: Executive Committee Board of Governors Strategic Review Working Group Strategic Implementation Tas...

Tom Shellhammer is back (This time, live from CBC in Denver) to talk about the latest findings regarding varietal differences in hop creep . Jeff Clawson also joins us to talk about the new brewery at OSU. Special Guest: Tom Shellhammer.

David Oldenburg & Krystina Engebos talk about the commitments and resources required to leverage freshness as a competitive advantage. Links:  MBAA District Presentations Archive Master Brewers Mobile App Special Guest: David Oldenburg.

Cassie Liscomb and Bob Hansen of Briess Malt & Ingredients Co. explain the various methods of production of caramel malts, as well as some fast/easy/affordable sensory methods for evaluating caramel malts in the brewery for QA and R&D. Links:  MBAA TQ: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts Master Brewers Mobile App

Founders is known for using a lot of CO2 extract in the brewhouse. Alec Mull talks about how Founders uses hop extract to yield more bbl of higher quality beer. Links:  MBAA District Presentations Archive Master Brewers Mobile App Special Guest: Alec Mull.

Industry veteran Karl Ockert talks about the economics of hop growing, contracting tips, things to look for during hop selection, contributing factors of recent hop market swings, and more. Links:  MBAA District Presentations Archive Master Brewers Mobile App Special Guest: Karl Ockert.

Eric Abbott talks about the biotransformation of hops - How it works, how to maximize it, and more. Links:  MBAA District Presentations Archive Master Brewers Mobile App Special Guest: Eric Abbott.

Total Packaged Oxygen is the industry standard for determination of beer shelf life. If your brewery is going to survive an increasingly competitive market, you must calculate and strive for the lowest possible TPO. Measuring the DO of your packaged beer is not enough/the same thing as TPO. In this episode, Kevin Sudderth & Mike Feldman (Hach) give practical advice for TPO measurements. Listen...

Liz Pratt talks about starting a sensory program from scratch with limited resources. Links:  Master Brewers Mobile App Special Guest: Liz Pratt.

Tim Lozen  of Bells Brewery was awarded best poster (People's Choice) at the 2017 Master Brewers Conference for: A comparison of selected lactic acid bacteria for use in the production of sour wort and beer. Links:  Poster:  A comparison of selected lactic acid bacteria for use in the production of sour wort and beer 2017 Master Brewers Conference Proceedings Special Guest: Tim...

Ron Pattinson joins us to talk about his latest publication in the MBAA Technical Quarterly. Abstract: Through research in German-language technical publications, such as brewing textbooks and chemical journals, this paper has assembled considerable information about German sour beer styles. Much of this material has never been available in English before, and the author has personally transl...

Michael Caviness joins us to talk all things brewery hose: longevity, selection, storage, cleaning, and more. Links:  District Northwest Presentation:  The Hose Guide Ask The Brewmasters: Chlorobutyl Hose Liner Failure Ask The Brewmasters: Pickling new hoses

Barley breeder & research scientist Crispin Howitt tells the story of how Kebari, the world's first gluten-free barley variety was born and how Radeberger used the variety to develop the world's first Reinheitsgebot approved gluten-free beer. Links:  Brewing Summit Presentation:  Kebari gluten-free barley: Lab to supermarket 2018 Brewing Summit Proceedings

Industry veteran Mark Sammartino talks about his past experiences keeping yeast happy to achieve consistent fermentations. Links:  MBAA TQ: Maintaining Good Yeast Health: A Reflection from Practice MBP: Zinc in Fermentation Special Guest: Mark Sammartino.

Max Michel (Weihenstephan) describes how he used RSM to optimize a non-Saccharomyces strain for beer. LINKS: MBAA TQ: Optimization of Beer Fermentation with a Novel Brewing Strain Torulaspora delbrueckii  Using Respmse  Surface Methodology

Chika Ezeani discusses best practices when using silicic acid finning products.

The legendary Graham Stewart joins us to discuss his latest publication: Brewing Intensification Through the Lens of the Craft Brewer. Links: MBAA TQ: Brewing Intensification Through the Lens of the Craft Brewer Special Guest: Graham Stewart.

What happens at the intersection of art and science in brewing? The Brewing Summit's keynote speaker is widely recognized for the highly imaginative and experimental beers that he has produced in his 22+ years in the brewing business. While he considers himself more avant-garde in his approach to brewing, he has long understood the role of perspective and great fundamental science as being an...

Magdalena Oehlschlaeger discusses a novel brewhouse design which produces higher fatty acid and zinc concentrations, reduced wort aeration, higher yeast cell growth, faster extract degradation, and altered production of higher alcohols and esters. LINKS: MBAA TQ:  Influence of Altered Wort Composition on Selected Parameters of Fermentation

The Food Safety Modernization Act (FSMA) is the biggest overhaul of US food safety laws in over 70 years. The smallest breweries are supposed to be in compliance in September 2018.  Tatiana Lorca and Doug Hindman explain how to comply, where to go for resources, and who to ask for help when it comes to making food safety part of your brewery's culture. LINKS: Brewers’ Responsibilities and Obl...

Is that sour beer also gluten-free? Brett Taubman explores the topic of producing gluten-free/reduced beers with lactic acid bacteria. Links: MBAA TQ:  Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods Special Guest: Brett Taubman.