Master Brewers Podcast

Master Brewers wants to fund your next innovation. Hear how the program works, as well as an overview of several projects that have already been funded.Special Guests: Doug Wilson, Kurt Driesner, Lauren Torres, Mark Jaeggi, Mike Billon, Molly Browning, Ryan Bross, and Tom Shellhammer.

The MBAA Brewery Safety Committee brings you the story of a real-life electrical accident in a brewery, as well as tips and other resources for keeping brewers safe.Special Guests: Brian Godfrey and David Gonzalez.

Catch up with Pat Hayes before he delivers the keynote address during the Master Brewers Conference in Seattle Oct 6. We discuss some exciting new releases coming just before Pat’s retirement, the OSU barley project, how Pat ended up becoming a barley breeder in the first place, and more.Special Guest: Patrick Hayes.

Has your brewery put off building a sensory program because it seems overwhelming? Lindsay Barr is here with the tips and baby steps you need to make immediate progress. We also take a peek under the hood of the ASBC Sensory Subcommittee and hear about some of the awesome new tools they've produced. Whether your brewery needs to start from scratch or already has a functional sensory program, this interview with Lindsay is sure to help you take things to the next level.Special Guest: Lindsay Barr.

The identification of the gene that determines whether or not a yeast strain is haze-positive.Special Guest: Laura Burns.

A discussion of flavors found in mixed fermentations.Special Guest: Jen Blair.

John Paul Maye discusses results from the analysis of haze in a dozen New England IPAs and how the haze traps non-polar hop compounds to create the unique flavors of this beer style. This work was recently presented at the 2018 Brewing Summit, where Dr. Maye was awarded best presentation.Special Guest: John Paul Maye.

How things work in a dedicated, certified gluten-free brewerySpecial Guest: Alan Windhausen.

Various principles in fluid dynamics with practical applications in the brewery (and a few puns).Special Guests: Allen Young and Ashton Lewis.

Marcus Cox talks ingredients, process, best practices, and authenticity.Special Guest: Marcus Cox.

Shelf-life, performance, and consistency of Active Dry Yeast (ADY) vs Freshly Propagated Yeast (FPY). We also explore the application of ADY for bottle conditioning and more.Special Guests: Kevin Lane and Marcelo Cerdan.

New insights into the question of whether bottles or cans will keep your beer fresh longer.Special Guest: Katie Fromuth.

During the 2016 World Brewing Congress, MBP host John Bryce met a couple of beer-brewing monks from Italy. Fr. Martin and Br. Augustine join us to talk about monastic brewing, their brewery, and their beers.Special Guest: Brewmonks of Norcia.

Hop Quality Group audits & things to look for during your next farm visitSpecial Guests: Ben Bailey and Patrick Chavanelle.

An incident at Goose Island that we can all learn from.Special Guests: Daryl Hoedtke and Gabe Capan.

Brewers who’ve used the most recent public hop variety released by the USDA share their experiences.Special Guests: Eric Sannerud, Jeremy Moynier, John Leingang, John Trogner, and Max Shafer.

A compilation of 5 years of mid fermentation dry hopping studies at New Belgium.Special Guests: Justin Alexander and Stacey Williams.

Mitch Steele talks about the evolution of IPA. We go all the way from IPA's early history to modern times, as well as hear about some of Mitch's strategies for brewing IPA at New Realm. Special Guest: Mitch Steele.

There’s a new hop breeder in town and she’s been busy innovating to release public hop varieties faster. We discuss her impressive progress thus far, 2 exciting new lines to look out for, the balance of public & private breeding, how your brewery can make a difference, and more.Special Guest: Kayla Altendorf.

Just when you thought you knew everything you needed to know about carrageenan and its brewing application, Andrew Fratianni & Mark Sammartino join us to get super nerdy about seaweed and help you make better beer.Special Guests: Andrew Fratianni and Mark Sammartino.

An analysis of hard seltzer fermentations to optimize ingredients and performance.Special Guest: Ben Koppenhaver.

Joe Williams, the Sierra Nevada Brewing Company Endowed Brewer at UC Davis, talks about HSA.Special Guest: Joe Williams.

How a brewery that punches above its weight in the sustainability department recaptures CO2 at a former top secret military listening post.Special Guests: Julie Broaddus and Mike Sutherland.

Mary-Jane Maurice (the only American with a diploma from the Maltsters' Association of Great Britain) arms us with more knowledge about malting and malt COAs so we can all make better beer. Special Guest: Mary-Jane Maurice.

Advances in hulless malting barley (and why you should care)Special Guest: Keith Armstrong.

Jace Marti talks about Berliner Weisse production at his 159-year-old family-run brewery.Special Guest: Jace Marti.

What's Krispier Than KRISPY?Special Guest: Eugene Fletcher.

John Palmer & Ashton Lewis help us demystify the passivation of stainless steel, separate fact from fiction, and pick up some pointers for keeping your stainless steel healthy.Special Guests: Ashton Lewis and John Palmer.

Does FAN (from hops?!?) put the creep in dry hop creep?Special Guest: Paul Chlup.

Everything you've always wanted to know about spent grains.Special Guest: Bill Cromie.

Is the ubiquitous hydrometer the right tool for the job? How can you improve the accuracy & precision of your measurements?Special Guest: Michael Mosher.

This is the story of how Fritz Maytag, father of the American beer revolution, transformed "the last medieval brewery in the world" into one of the most modern breweries on the planet.Special Guest: Fritz Maytag.

A plant breeding experiment that’s been running continuously since 1896 produces some unexpected results.Special Guests: Darin Riggs, Matt Riggs, and Steve Moose.

Aaron Justus is back to lead us on an awesome journey tracking IBUs throughout the brewing process. This episode is full of surprises, and I guarantee you're going to learn something.Special Guest: Aaron Justus.

Follow Joe Walts on his journey building lauter simulations to better predict & improve brewhouse efficiency.Special Guest: Joe Walts.

Val Peacock talks about the biggest problem in hop quality - hop drying. You'll also hear from Bill Arendt, the Wisconsin hop grower who built a better mousetrap.Special Guests: Bill Arendt and Val Peacock.

The story behind the development of the first NA beer from Sam AdamsSpecial Guest: Eryn Bottens.

Half of Odell's small but impressive quality team joins us to discuss what they do.Special Guests: Lauryn Rivera and Tess Downer.

Advice for how to navigate brewery constructionSpecial Guests: Andy Hooper and Jordan Schiess.

Kevin Sibbett discusses a lauter tun upgrade at Yuengling, the process of optimizing brewhouse efficiency, troubleshooting malt handling, and understanding mill gaps and grist composition.Special Guest: Kevin Sibbett.

It doesn't matter how good you are at counting cells if the sample wasn't prepared and handled properly. Bill Maca takes us on a deep dive into the most important part of yeast cell counts that nobody talks about.Special Guest: Bill Maca.

A powerful tool for making quality decisions.Special Guest: Travis Audet.

Cécile Chenot discusses observations from thiol research at Université Catholique de LouvainSpecial Guest: Cécile Chenot.

A thorough test of an age-old debate, conducted on modern beer stylesSpecial Guest: Ali Schultz.

From a consumer safety standpoint, glass shards from broken bottles present one of the most serious risks that a brewery may encounter. In order to mitigate the considerable risk to consumers, any brewery that runs a glass bottle filler should develop and implement a formal burst bottle mitigation procedure for their packaging department. Members of the Craft Brewers Glass Quality Group describe the basic outline of such a procedure and resources to enable breweries to develop their own burst bottle mitigation program.Special Guests: Ben Bailey, Shawn Theriot, and Tim Lozen.

Mitch Steele has advice for craft brewers who want to produce non-alcoholic products.Special Guest: Mitch Steele.

Boston Beer determines how to accurately measure sessionability before releasing a new brand. Special Guest: Micaela Kraft.

What happens when an allergen is grown on the farm next door?Special Guest: Wade Begrow.

Sierra Nevada studies the impact of dry hopping at different stages of fermentation.Special Guests: Maria Moutsoglou and Will Cayler.

This week on the show, Gene editing for brewers... and where things might be headed for barley & hops.Special Guests: Steve Strauss and Tom Shellhammer.