The Brülosophy Podcast

The internet made it possible for brewers from around the world to easily communicate with each other, ultimately leading to the formation of various forums and groups. In this episode, contributor Andy Carter and Marshall share their unabashed opinions on these forums in general as well as some of the ones they have experience with. The Brülosophy Podcast is brought to you by Imperial Yeast who p...

The mineral makeup of the water used to brew with has been shown to have a perceptible impact on beer, and one way to approach adjusting it is by focusing on the ratio of sulfate to chloride. Whereas classic American IPA has tended to favor higher sulfate, many brewers of NEIPA rely on high chloride content to achieve their juicy goals. In this episode, contributor Andy Carter joins Marshall to ch...

A beer style that once was quite popular but currently seems to have faded into the background, American Amber Ale can possess a fairly wide range of characteristics, and we think it's delicious! In this episode, contributor Cade Jobe chats with Marshall about this classic American style as well as the outcome of a batch made using Short & Shoddy methods. The Brülosophy Podcast is brought to y...

Happy New Year! We made it to our 170th episode, which means it's time for another Brü & A. Contributor Jake Huolihan joins Marshall in this episode to answer a bevy of listener submitted questions. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast...

Aerating wort during the mash, lauter, and boil stages of the brewing process, aka hot-side aeration, is believed by many to have a negative impact on beer, though others view this claim as myth. In this episode, contributor Cade Jobe sits down with Marshall to discuss all things HSA including the results of an xBmt on the subject. The Brülosophy Podcast is brought to you by Imperial Yeast who pro...

Brülosophy is all about experimenting with brewing and beer. In this episode, contributor Cade Jobe joins Marshall to talk about their experiences performing various types of brewing experiments, discussing the process from design to sharing the results. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more abo...

Including roasted grains in the mash has the effect of reducing pH, which many believe can result in less than desirable characteristics. One way around this is to omit the roasted grains from the mash then steep them in the wort prior to boiling. In this episode, Marshall is joined by contributor Andy Carter to discuss this unique technique as well as the results from an xBmt on the method. The B...

Over the last few years, boozy sparkling water has taken the world by storm, offering drinkers fruit-flavored fizziness that packs a fraction of the calories in beer. In this episode, contributor Andy Carter joins Marshall to talk about their views on both the rise in hard seltzer as well as making them at home. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with th...

During the mash step, starches in malted barley get converted into fermentable sugar, which then get rinsed from the grains during the sparge step. It's commonly said that the ideal temperature of the sparge water is 170˚F/77˚C, though some have experimented with sparging with cooler water. In this episode, contributor Cade Jobe joins Marshall to discuss the merits of cool sparging as well as the...

The country of Belgium is known for many things, one of which is delicious beer. Originally brewed by Trappist monks, Belgian Dubbel is one such style, which contributor Cade Jobe and Marshall chat about in this episode. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offe...

Dry hopping is the technique used to impart IPA with fresh hoppy goodness, and while this was traditionally done toward the end of fermentation, brewers of modern IPA variants have been moving it up a bit. In this episode, contributor Cade Jobe sits down with Marshall to chat about the method of adding dry hop additions at yeast pitch and discuss the results of an xBmt on this topic. The Brülosoph...

Back in February 2020, Mitch Steele from New Realm Brewing out of Atlanta, GA sat down with Brülosophy Patrons for an hour to answer questions on topics ranging from his time at Anheuser-Busch and Stone Brewing to NEIPA and guitars. Usually reserved for Patrons' eyes and ears only, we decided to make this session public as a way to thank all of our listeners. If you'd like participate in future se...

One of the coolest upgrades a homebrew can make is going from bottling to kegging, which often involves building either a kegerator or keezer. In this exBEERience episode, contributor Andy Carter joins Marshall to chat about their experiences building and using different types of draft systems. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and...

The Brülosophy Podcast has made it to 160 episodes, which means it's time for another Brü & A! Contributor Phil Rusher sits down with Marshall to answer questions submitted by listeners. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today....

Mash temperature has a predictable objective effect on beer, which has led many to presume a subjective perceptible impact. In this episode, contributor Andy Carter joins Marshall to discuss mash temperature and how it relates specifically to English Porter. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more...

In addition to the four core brewing ingredients of water, malt, hops, and yeast, brewers use a variety of adjuncts to create unique beers. In this Brü's Views episode, contributor Andy Carter joins Marshall to discuss their unabashed opinions on the use of such adjuncts and the beers they're used to make. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most...

In this episode, contributor Cade Jobe sits down with Marshall to talk about the impact storage temperature has on beer and discuss the results of an exBEERiment on the subject. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Ar...

Sour beer has grown massively in popularity over the last few years, and one style that's received a good amount of attention is Berliner Weisse, not just because it's delicious and refreshing, but also because it's pretty easy to make. In this episode, contributor Malcolm Frazer joins Marshall to talk about this historical style as well as how a version made using Short & Shoddy methods turne...

One of the biggest vectors for oxygen exposure on the cold-side occurs when transferring beer from a fermentation vessel to a keg. In this episode, contributor Cade Jobe chats with Marshall about a method for reduce cold-side oxidation that involves continuously purging both the keg and the fermenter during the transfer process. The Brülosophy Podcast is brought to you by Imperial Yeast who provid...

In this exBEERience episode, contributor Andy Carter joins Marshall to talk about the ins and the outs of brewing with barrels. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com f...

Oats have been used to make beer for centuries and are currently associated with styles like Oatmeal Stout and New England IPA. Whereas standard flaked oats are most common, some brewers choose to toast their oats before use to contribute unique characteristics said to be like oatmeal cookies. In this episode, contributor Matt Del Fiacco sits down with Marshall to discuss the use of oats in brewin...

The COVID-19 pandemic has unquestionably impacted folks from all corners of the brewing industry, and that includes us here at Brülosophy. In this Brü's Views episode, contributor Cade Jobe joins Marshall to chat about how being quarantined for so long as affected their own brewing, how they've adapted, and share some tips some might find helpful. The Brülosophy Podcast is brought to you by Imperi...

Oxygen is one of the most important yeast nutrients because it gets used to synthesize sterols and unsaturated fatty acids. Awhile ago, some clever brewers proposed the idea of using olive oil in place of oxygen and provided research that seemed to back it up. In this episode, contributor Cade Jobe joins Marshall to talk about this odd method and the results of an xBmt on the subject. The Brülosop...

We made it to episode 150, which means it's time for us to answer more listener submitted questions. If you have questions you'd like for us to respond to in a future Brü & A episode, email them to feedback@brulosophy.com . The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has...

Session IPA is relatively new style that offers all the hoppy goodness of a traditional American IPA but with a much lower amount of alcohol. In this episode, contributor Malcolm Frazer joins Marshall to talk about the advent of Session IPA as well as what tasters thought of one brewed using Short & Shoddy methods. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers...