Master Brewers Podcast

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.

What's the actual shelf life of the hops in your cooler, and what happens if you keep them there for a few more years?Special Guest: Mark Zunkel.

Is your brewery just doing things the way they've always been done, or is someone like Paige optimizing processes to uncover new efficiencies and tremendous savings?Special Guest: Paige Lesondak.

There are lots of different approaches to producing NA beer. Justin McKellar walks us through the tradeoffs of each method.Special Guest: Justin McKellar.

The quest to determine the origin of hop creep takes an interesting twist.Special Guest: Matt Cottrell.

The popularity of heavily-hopped beer styles has put USA hops front and center, but threats are looming; wildfire, climate change, water availability, the loss of hop farming families, and the ongoing shift from public to private hops. Hop growers Darren Gamache (VGF) and John Segal (Segal Ranch), master brewer Karl Ockert, and hop consultant Eric Sannerud joined John Bryce on stage during the 2022 Brewing Summit to discuss these topics and more.Special Guests: Darren Gamache, Eric Sannerud, John Segal, and Karl Ockert.

When Madtree Brewing Co. expanded from a 15 bbl brewhouse to a 100 bbl brewhouse, they experienced intermittent acetaldehyde spikes in one of their brands. Becca Ransohof & Trent Leslie walk us through the troubleshooting process that resolved the issue.Special Guests: Becca Ransohoff and Trent Leslie.

What is ISTT water and what can it do for us?Special Guests: Carl Halterman and Jeff Gunn.

The discovery of new alpha and beta acids.Special Guest: John Paul Maye.

Graham Stewart discusses the mechanics of yeast stress during the 2019 Master Brewers Conference in CalgarySpecial 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.