Master Brewers Podcast

What happens the world's most popular yeast strain gets fermented at different temperatures and pitch rates? Special Guest: Anne Flesch.

The last of the three-part series of Technical Quarterly articles providing insights to the upcoming MBAA publication The Inspiring and Surprising History and Legacy of American Lager Beer: 1941–1948, the focus of this paper is a review of the American brewing industry during the tumultuous years of World War II (1941–1945) and those immediately following in support of global famine relief (1946–1...

This week on the show, something that most brewers new to canning never consider but can make or break a brewery. Special Guests: Hannah Krieg and Vivian Poteat.

Why you need a fermentation recipe just as much as you need a recipe in the brewhouse. Special Guest: Tim Faith.

What’s going on with the recent funding cuts to barely & hops research, and how does that affect your brewery? Special Guests: Alicia Adler, Ashley McFarland, and Scott Dorsch.

How automation enabled one of today’s largest craft brewers to grow to scale. Special Guest: Kevin Martini.

Is your brewery prepared to rescue a team member from an FV or other confined space? Do you train & practice rescue regularly or do you plan to just wing it when seconds matter? Special Guest: Andy Troccoli.

A former chair of the BA’s supply chain subcommittee has advice for navigating today’s challenges. Special Guest: Mitch Steele.

Perhaps the most practical guide to wort separation on planet earth. Special Guest: Travis Audet.

What NIR analysis of roughly 200 beers at UC Davis can tell us about hitting quality targets. Special Guests: Glen Fox and Sarah Suriano.

Understanding the enzymes that drive hop creep and a novel potential control strategy. Special Guest: Matt Cottrell.

Remember learning about Kveik back on episode 102 ? This time, we catch up with the man who tracked down these yeasts and reinvigorated a traditional farmhouse brewing culture that nearly died out. You'll also hear about a time when it was illegal NOT to brew Christmas beer. Special Guest: Lars Marius Garshol.

The guy who explained how we narrowly avoided an American Reinheitsgebot on episode 174 is back with more surprises. This time you'll hear about the widespread use of malt substitutes in Germany, a beer war, and the birthplace of America's most popular beer style. Special Guest: Greg Casey.

How mousey off-flavor is formed in beer and how it can be measured. Special Guests: Glen Fox and Paulina Streimikyte.

The story of how Bell's brewery reduced its electrical consumption 5% while growing production more than 3%. Special Guests: Kate Martini and Walker Modic.

Practical strategies for controlling trans-2 nonenal in your brewery. Special Guest: Eric Samp.

The father of the gluten-removed beer category joins us to discuss recently updated federal regulations that may affect your gluten-free or gluten-reduced claims. That's the first part of today's show. After the break, stay tuned to hear the story of how the first commercial gluten-removed barley brew came to life. Special Guest: Joe Casey.

What New Glarus prioritizes to maximize flavor stability. Special Guest: Dan Carey.

We look back at the last 70 years of innovations in brewing, we look forward to what the future holds, and we hear a pint full of great anecdotes from an author with whom we're all familiar. Special Guest: Charlie Bamforth.

Why Brewers Should Consider Alternatives to Tri-Clamp Special Guest: Travis Audet.

We dig into a couple of peer-reviewed papers from the Master Brewers Technical Quarterly that help us navigate the complexities of hop aroma and make better beer. Special Guests: Scott Lafontaine and Tom Shellhammer.

A study of 50 NA beers hunts for human pathogens. Special Guest: Grzegorz Rachon.

In 2018 Goose Island was plagued with a wild yeast contamination identified in post centrifuged products. This is how we systematically sought root cause, and ultimately eradicated the contamination despite our previous process understandings. Special Guests: Alex Nham and Joey Tidei.

The creator of infusion malts joins us to explain what they are and why they're special. Special Guest: Cristal Peck.

Did you know that the gelatinization temperature of your malt could be as low as 136F or as high as 154F? Charlie Bamforth's successor joins us to talk about variations in starch structure and what that might mean for your mash. Special Guest: Glen Fox.