Master Brewers Podcast

What it is, and what it has done/can do for beer.

Special Guests: Klaas Reglitz and Martin Steinhaus.

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Ann Spevacek & Eric Ritchson from Pizza Port Brewing discuss water usage and their journey to wastewater compliance.

Special Guests: Ann Spevacek and Eric Ritchson.

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A recent OSU study of aroma hop shelf life under commercial storage conditions.

Special Guests: Cécile Chenot and Tom Shellhammer.

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How isinglass works, how to optimize results, when and why to use auxiliary finings (such as silica solutions), and more.

Special Guest: Andrew Fratianni.

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It’s not pasteurization. It’s not sterile filtration. So how exactly does the Shredder achieve microbiological stabilization?

Special Guests: Jesse Kremenak and Matt Burkhardt.

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Steve Bradt from Micro Matic joins us to talk about keg valve design, function, maintenance, and safety. If you work with kegs, this episode is for you, regardless of your experience level.

Special Guest: Steve Bradt.

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Can increased pitch rate accelerate fermentation at 8°C? How does pitch rate influence aroma formation in different lager yeast strains? Is there an optimal pitch rate for balancing clean flavour with desired complexity?

Special Guest: Richard Preiss.

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Understanding the basics of yeast propagation is critical for commercial brewers of all sizes. With 50 years of experience researching yeast, Graham Stewart joins us to talk about the basic principles of brewer's yeast propagation.

Special Guest: Graham Stewart.

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A discussion with the authors of a new book about yeast.

Special Guests: Bill Maca and Florian Kuplent.

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How & why to operate a mash filter

Special Guest: Jason Platek.

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How von Trapp uses sensory to lock in lagers.

Special Guest: Jack Van Paepeghem.

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How Drake's Brewing Co approaches sustainability.

Special Guest: Hal McConnellogue.

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What’s the secret to brewing award-winning dark, malty beers?

Special Guest: Ryan Fields.

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The hotly anticipated release of the USDA public hop breeding program's 1st tropical aroma bomb. What it took to finally get here, what the future looks like, and more.

Special Guest: John Henning.

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How serious innovation at Carlsberg is changing the outlook and timeline for barley breeding.

Special Guest: Birgitte Skadhauge.

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Using the dissolved CO2 content of active fermentations to control your process.

Special Guests: Andrew MacIntosh and Karen Fortmann.

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An option for microbiological stabilization that might not be on your radar.

Special Guests: Audrey Carpenter and David Brown.

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You and I both know that beer has a lot of nutritional value, but are we prepared to speak intelligently about that? How do we get consumers to look past beer's stereotypes and click-bait headlines?

Special Guest: Glen Fox.

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Behind the scenes at hop selection with insights from Russian River, Breakside, Ghost Town, Haas, and Yakima Chief Hops.

Special Guests: Ben Edmunds, Bridget Gates, Jeff Dailey, Justin Burdt, and Vinnie Cilurzo.

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How our guest uses wood in brewing, how Louis Pasteur ruined beer, and how maybe when the liquid in a barrel can't become a beer, it can get another purpose.

Special Guest: Peter Bouckaert.

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Just how much pasteurization is actually needed for your NA products?

Special Guest: Grzegorz Rachon.

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Industry veteran Joe Hertrich talks about what matters most on your malt Certificates of Analysis.

Special Guest: Joe Hertrich.

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Recipe, process, and key considerations when brewing modern West Coast IPA.

Special Guest: Ben Edmunds.

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An exciting, new 2-row winter variety coming out of Virginia Tech, the advantages winter barley brings to growers, maltsters, and brewers, the challenges ahead, and how you can get involved.

Special Guests: Ashley McFarland, Nicholas Santantonio, Trey Hill, and Zach Gaines.

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How Two Roads approaches training in the brewery. What to train, who trains, how to prove it, and how to make it stick on the floor.

Special Guest: Jen Pesavento.

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BSG's adjunct professor & head comedian explain the difference between terms like rolled, flaked, toasted, micronized, and torrified; How it's all made, what's "mash ready," what's not, and why.

Special Guests: Allen Young and Ashton Lewis.

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How would like to be in the position of figuring out how to sell your excess CO2 rather than just accepting the price, quality, and availability from a supplier?

Special Guests: Garrison Fratoni, Kim Christian Dalum, and Vinnie Cilurzo.

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Everyone is doing it. Are you doing it safely?

Special Guest: Mark Jaeggi.

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An analysis of every commercially available non-alcoholic yeast strain.

Special Guests: Andrew Maust and Scott Lafontaine.

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2 real-life brewery horror stories and 3 guys who hope you'll make a new year's resolution to take brewery safety seriously.

Special Guests: Brian Faivre and Eric Moore.

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The Lagunitas approach to sustainable stabilization

Special Guest: Sam Thompson.

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Are we one step closer to understanding the origin of Hop Creep?

Special Guest: Charlie Bamforth.

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The Linkage between Municipal Water and Brewing Location on PFAS in beer.

Special Guests: Emanuele Sozzi and Jennifer Hoponick Redmon.

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Franco-Belgian style table beer & how Jester King brews their version

Special Guest: Jeffrey Stuffings.

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What happens when there’s not enough CO2 available for your brewery?

Special Guest: Campbell Morrissy.

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Understanding stainless steel alloys, corrosion, vacuum failures, and more.

Special Guest: Ashton Lewis.

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What happened when a brewery started measuring FAN and how you can do it too.

Special Guest: Damase Olsson.

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This week on the show we count down the greatest hits that breweries take when OSHA shows up.

Special Guests: Brian Godfrey, Dana Johnson, and Gary Nicholas.

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Learn about the many forms of bias in sensory, and some practical takeaways you can put into practice right away.

Special Guest: Jen Blair.

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What it means, where it came from, and how it's made.

Special Guests: Andy Morrison, John Harris, and Kevin Davey.

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