Master Brewers Podcast

Graham Stewart discusses the mechanics of yeast stress during the 2019 Master Brewers Conference in Calgary Special Guest: Graham Stewart.

OSU probes the sustainability of hops, from kiln cycles to double dry hopping. Special Guests: Lindsey Rubottom and Tom Shellhammer.

Oliver Meinhold takes us back to the basics of cleaning & sanitation in the brewery. Special Guest: Oliver Meinhold.

Like it or not, you're in the wastewater business. Special Guest: Campbell Morrissy.

Do you know how much DO is in your wort? What percentage of injected oxygen is solubilized? Derek Dawson set out to answer these questions at Modern Times Beer. Special Guest: Derek Dawson.

A recent Master Brewers Technical Quarterly paper explores the answer. Special Guests: Aaron Staples, Alec Mull, Alex Adams, Rob Sirrine, and Scott Stuhr.

The previous episode explained how and why North American 2-row barley evolved to take on 6-row traits. This week Joe Hertrich explains why that's problematic for all-malt brewers and what can be done about it. Special Guest: Joe Hertrich.

Since 1972 North American 2-row barley has slowly but steadily evolved into something that has more in common with 6-row than traditional European 2-row barley. Find out why this is great news for adjunct brewers and problematic for all-malt brewers. Special Guest: Joe Hertrich.

Things to consider before making the transition from bagged to bulk malt. Special Guest: Tim Roberts.

The author of one of the latest publications from ASBC & MBAA joins us to talk about Mashing. Special Guest: Evan Evans.

Our friend, Dr. Yin, returns to discuss his new Malt book and the 2021 barley crop Special Guest: Xiang Yin.

Stijn Mertens and Jan Steensels talk about what's happening inside one of the world's most advanced yeast labs. Special Guests: Jan Steensels and Stijn Mertens.

How Wicked Weed made a beer smell like cannabis, without using cannabis. Special Guests: Joe Pawelek and Ross Hunsinger.

A collaboration between OSU's Barley Project Lab, Admiral Maltings, and Seismic Brewing explores the possibilities for achieving Maris Otter flavor in newer barley varieties, bred for better agronomics & brewhouse performance. Special Guests: Campbell Morrissy and Curtis Davenport.

To what extent does yeast strain selection & dry hop timing put the haze in your hazies? Special Guests: Keith Lacy and Laura Burns.

Joe Hertrich continues discussing how to establish your own criteria for malt performance on your specific recipe, process, and equipment rather than relying on theoretical "good" values on a malt COA. He explains how to track brewhouse yield, lauter performance, and attenuation vs. beta glucan. Special Guest: Joe Hertrich.

Fan favorite, Joe Hertrich, is back with an extremely practical approach to evaluating malt performance based on his experience at breweries of drastically different sizes over a 50-year period. Special Guest: Joe Hertrich.

Luke Chadwick (Bell's), Andy Farrell (Bell's), Tom Shellhammer (OSU), and  Jason Perkins (Allagash) take a deep dive into the phenomenon known as Dry Hop Creep. Special Guests: Andy Farrell, Jason Perkins, Luke Chadwick, and Tom Shellhammer.

Have you ever wondered if you're pushing the limits of how much pressure your cans can handle? A Master Brewers Past President joins us to discuss a chart he designed to keep you out of trouble. Special Guest: Jim Kuhr.

How yeast propagation works (both in the lab & in the brewery) at Urban Chestnut Brewing Co. Special Guest: Florian Kuplent.

As reported in Nature Communications , Charles Denby used CRISPR-Cas9 to successfully engineer brewers yeast to produce linalool and geraniol. We interview both Charles and Bryan Donaldson (Lagunitas) who oversaw the sensory analysis for this groundbreaking study. Special Guests: Bryan Donaldson and Charles Denby.

How & why Resident Culture conditions with speise. Special Guest: David Fuhrer.

Elliot Parcells & Josh Pohlmann put together some experiments to better understand if the sanitizers used at Bell's Brewery were doing their jobs.

Over-carbonation. Exploding bottles. Lawsuits. Super-attenuation caused by diastaticus contamination is a hot topic in the brewing industry. We bring you interviews with brewers, yeast suppliers, and independent microbiologists to talk about detection, prevention, and more. Whether your strategy is to keep diastaticus out of your brewery altogether or to manage it alongside other Sacchar...

Over-carbonation. Exploding bottles. Lawsuits. Super-attenuation caused by diastaticus contamination is a hot topic in the brewing industry. We bring you interviews with brewers, yeast suppliers, and independent microbiologists to talk about detection, prevention, and more. Whether your strategy is to keep diastaticus out of your brewery altogether or to manage it alongside other Sacchar...