Master Brewers Podcast

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.

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 cropSpecial 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.

How & why to operate a mash filterSpecial Guest: Jason Platek.

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.

How Drake's Brewing Co approaches sustainability. Special Guest: Hal McConnellogue.

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 Saccharomyces cerevisiae strains lacking the STA gene, you're guaranteed to learn something from these interviews.Special Guests: Andy Tveekrem, Matt Linske, Matthew Peetz, Michelle McHugh, Sylvie Van Zandycke, Tobias Fischborn, and Wade Begrow.

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 Saccharomyces cerevisiae strains lacking the STA gene, you're guaranteed to learn something from these interviews.Special Guests: Andy Tveekrem, Matt Linske, Matthew Peetz, Michelle McHugh, Sylvie Van Zandycke, Tobias Fischborn, and Wade Begrow.

How brewery chillers work, troubleshooting tips, common mistakes, and easy preventative maintenance to keep it running for years to come.Special Guest: Damon Reed.

Why does dry-hopping during active fermentation change sensory profiles? Is the black box of biotransformation really what drives those changes or is it something else entirely?Special Guests: Leandro Meiners and Mati Cavanna.

The disease has moved out of Africa, it's now in the Middle East. It's only a matter of time before it arrives. It's a numbers game. Pat Hayes joins us to talk about barley breeding, the race against disease, genetic tools, and more.Special Guest: Patrick Hayes.

Are you prepared to face the most challenging barley crop most of us have ever seen?Special Guests: Drew Sharp, Matt Enns, and Peter Watts.

"Thiolized" CRISPR yeast, the world's 1st convincing argument for mash hopping, and more.Special Guests: Lance Shaner and Laura Burns.

Brian Faivre explains how one of the largest craft brewers is using data and tools (accessible to breweries of any size) to improve their process.Special Guest: Brian Faivre.

Dan Stromberg discusses industry best practices for glycol system piping. You'll learn how to balance your system, how to size headers for correct flow rates & velocity, which pipe materials to consider, why the ubiquitous solenoid valve is a bad choice, and more.Special Guest: Dan Strömberg.

Tips & inspiration for using honey in your beer.Special Guest: Keith Seiz.

Ben Edmunds describes his unique & effective approach to brewing hoppy beer.Special Guest: Ben Edmunds.

A study examining the impacts of wort gravity, IBUs, and serial repitching of California Ale yeast.Special Guests: Luis Castro and Nichole Bryant.

Important tools every brewer should have within reach, as we all struggle to deal with increasing competition, costs, variability in raw materials, and strive to operate more sustainable breweries.Special Guest: Mark Sammartino.

We take a deep dive into the impact Mg can have on the Maillard reactions occurring in the brewhouse and during malting.Special Guests: Euan Thomson and Hannah Charnock.

What does a brewer who is new to brewing hard seltzer need to know about yeast & fermentation? And more importantly, what the heck is actually in yeast nutrient? Which type of nutrient do you need and how much should you be using?Special Guests: Avi Shayevitz, Brittney Christianson, and Eric Abbott.

When Keith Miller got blasted in the face with caustic, he was blinded instantly. This could happen to any brewer. Imagine yourself crawling on the brewery floor, completely blind, in desperate search of a safety shower. What happens in the seconds immediately following an injury like this determines whether or not you'll be blind for the rest of your life. Understanding the risks and being fully prepared for an accident like this greatly increases the odds of regaining your eyesight.Special Guests: Keith Miller and Scott Millbower.

Dextrose, cane sugar, beet sugar, corn syrups, back sweetening with stevia, and moreSpecial Guest: Scott Helstad.

4 real-life off-flavor scenarios from Highland Brewing Company, how each issue was discovered & remedied, and the role that sensory data played in each case.Special Guest: Anna Sauls.

We catch up with a guy who's been studying thiols since before most of us understood why they matter. If you're chasing tropical flavors in beer, this episode is a must listen. Special Guest: Laurent DAGAN.

We take a look at the carbon footprint of barley and hear about how a maltster's procurement contracts have drastically reduced that carbon footprint at no cost to farmers. We'll also hear about some case studies from the malthouse, as well as how & why every brewery should take a practical approach to sustainability.Special Guest: Nigel Davies.

Aaron Justus from Ballast Point discusses targeting sulfate to chloride ratios to enhance hop & malt character. This research, which informed recipe development for gold medal winner Manta Ray, was presented during the 2017 Master Brewers Conference.Special Guest: Aaron Justus.

We explore some of the similarities and differences between brewing & distilling.Special Guest: Todd Leopold.

How a simple case study conducted at 35 Rock Bottom breweries more than 10 years ago can inform your process to increase brewhouse efficiency and make better beer.Special Guest: Van Havig.

In today's competitive craft beer market, if you're standing still, you're dead. Continual improvement is a required survival skill. This episode tells the story of how Dogfish Head Craft Brewery went about reducing perceived mercaptan via fermentor trub removal. Read more at MBAA.comSpecial Guest: Joe Spearot.

Tom Eplett joins us to talk about some anecdotal fermentation problems, lessons learned, and his go-to papers, books, etc. for troubleshooting and learning about brewing. If you still think the best yeast is in the middle of the cone, you should listen to this episode.Special Guest: Tom Eplett.