Master Brewers Podcast

Effects of regional location on the genotype and phenotype of historical Irish brewing yeast

Special Guest: Daniel Kerruish.

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What happens the world's most popular yeast strain gets fermented at different temperatures and pitch rates?

Special Guest: Anne Flesch.

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The last of the three-part series of Technical Quarterly articles providing insights to the upcoming MBAA publication The Inspiring and Surprising History and Legacy of American Lager Beer: 1941–1948, the focus of this paper is a review of the American brewing industry during the tumultuous years of World War II (1941–1945) and those immediately following in support of global famine relief (1946–1948). This is perhaps the most remarkable 7 year period ever in the history of the American brewing industry, with production rising by just over 36 million barrels of beer—a staggering increase of 65.3%. While the beer before and after this period was very sim...

This week on the show, something that most brewers new to canning never consider but can make or break a brewery.

Special Guests: Hannah Krieg and Vivian Poteat.

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Why you need a fermentation recipe just as much as you need a recipe in the brewhouse.

Special Guest: Tim Faith.

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What’s going on with the recent funding cuts to barely & hops research, and how does that affect your brewery?

Special Guests: Alicia Adler, Ashley McFarland, and Scott Dorsch.

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How automation enabled one of today’s largest craft brewers to grow to scale.

Special Guest: Kevin Martini.

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Is your brewery prepared to rescue a team member from an FV or other confined space? Do you train & practice rescue regularly or do you plan to just wing it when seconds matter?

Special Guest: Andy Troccoli.

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A former chair of the BA’s supply chain subcommittee has advice for navigating today’s challenges.

Special Guest: Mitch Steele.

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Perhaps the most practical guide to wort separation on planet earth.

Special Guest: Travis Audet.

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What NIR analysis of roughly 200 beers at UC Davis can tell us about hitting quality targets.

Special Guests: Glen Fox and Sarah Suriano.

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Understanding the enzymes that drive hop creep and a novel potential control strategy.

Special Guest: Matt Cottrell.

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Remember learning about Kveik back on episode 102? This time, we catch up with the man who tracked down these yeasts and reinvigorated a traditional farmhouse brewing culture that nearly died out. You'll also hear about a time when it was illegal NOT to brew Christmas beer.

Special Guest: Lars Marius Garshol.

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The guy who explained how we narrowly avoided an American Reinheitsgebot on episode 174 is back with more surprises. This time you'll hear about the widespread use of malt substitutes in Germany, a beer war, and the birthplace of America's most popular beer style.

Special Guest: Greg Casey.

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How mousey off-flavor is formed in beer and how it can be measured.

Special Guests: Glen Fox and Paulina Streimikyte.

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The story of how Bell's brewery reduced its electrical consumption 5% while growing production more than 3%.

Special Guests: Kate Martini and Walker Modic.

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Practical strategies for controlling trans-2 nonenal in your brewery.

Special Guest: Eric Samp.

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The father of the gluten-removed beer category joins us to discuss recently updated federal regulations that may affect your gluten-free or gluten-reduced claims. That's the first part of today's show. After the break, stay tuned to hear the story of how the first commercial gluten-removed barley brew came to life.

Special Guest: Joe Casey.

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What New Glarus prioritizes to maximize flavor stability.

Special Guest: Dan Carey.

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We look back at the last 70 years of innovations in brewing, we look forward to what the future holds, and we hear a pint full of great anecdotes from an author with whom we're all familiar.

Special Guest: Charlie Bamforth.

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Why Brewers Should Consider Alternatives to Tri-Clamp

Special Guest: Travis Audet.

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We dig into a couple of peer-reviewed papers from the Master Brewers Technical Quarterly that help us navigate the complexities of hop aroma and make better beer.

Special Guests: Scott Lafontaine and Tom Shellhammer.

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A study of 50 NA beers hunts for human pathogens.

Special Guest: Grzegorz Rachon.

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In 2018 Goose Island was plagued with a wild yeast contamination identified in post centrifuged products. This is how we systematically sought root cause, and ultimately eradicated the contamination despite our previous process understandings.

Special Guests: Alex Nham and Joey Tidei.

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The creator of infusion malts joins us to explain what they are and why they're special.

Special Guest: Cristal Peck.

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Did you know that the gelatinization temperature of your malt could be as low as 136F or as high as 154F? Charlie Bamforth's successor joins us to talk about variations in starch structure and what that might mean for your mash.

Special Guest: Glen Fox.

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The John Rowley approach to sour & funk

Special Guest: John Rowley.

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The story of how Creature Comforts Brewing tracked down and eliminated metallic off-flavor in kettle-sours.

Special Guest: Spencer Britton.

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You've seen the headlines. Is the US government really about to change its recommendations for alcohol consumption?

Special Guests: Brian Crawford and Christopher Shepard.

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More engineered brewers yeast strains capable of "impossible" feats.

Special Guest: Charles Denby.

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How affordable automation can free up resources and improve quality in breweries of any size.

Special Guest: Matt Cottrell.

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Richard Preiss discusses his work with genetically unique yeast used to produce Norwegian farmhouse beers known as kveik.

Special Guest: Richard Preiss.

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How Two Roads Brewing keeps its customers safe…alcohol or not.

Special Guest: Karen Stangl.

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Employer responsibilities, hazard assessments, finding the right safety glasses, the pitfalls of respiratory protection, employee buy-in, and more.

Special Guests: Andrew Dagnan, Corey Martin, and Jim Kuhr.

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How to tap into the power of consumer testing for even the smallest of breweries.

Special Guest: Tessa Schilaty.

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A Master Brewers member requested an episode about CO2 systems, CO2 quality, and best practices. Here it is.

Special Guests: Dave Thomas, Eric Meyer, Gabriel Dominguez, Jeff Carter, and Mark Fischer.

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An update from the fast-moving world of gene editing, as it relates to hops.

Special Guest: Chris Willig.

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For smaller brewers, yeast management can be a challenging prospect. Many mid-size to small breweries attempt to make a wide range of beer styles that require a plethora of yeast strains. Due to production limitations, brewers are often forced to stretch yeast pitching windows or purchase brand new yeast pitches at a dramatically high cost. A study was performed to evaluate potential media that would allow for adequate dormancy and viability of harvested yeast slurries for long term re-pitching opportunity. Various media were added to decanted yeast slurry and viability was measured over determined time periods to track health...

An overview of the options for pasteurizing beer, and how pasteurization works at Goose Island.

Special Guests: Gus Grosenbaugh and Michael Owens.

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Filling equipment within a brewery is ironically one of the best places for microbial growth to thrive. There are nooks, crannies, and blind spots that beer can sneak into, which are also challenging to clean. Beer filling equipment is also constructed using a variety of different materials that require specifically tailored cleaning chemicals to prevent corrosion while working effectively to remove soil. Every brewery has a different filling operation including equipment, surrounding space, and utilities, therefore different needs for chemicals and cleaning practices. As a brewery optimizes its filler cleaning practices and chemicals, it is also essential to validate...