Master Brewers Podcast

A couple of experts offer tips to help your brewery beat the summer heat. Special Guests: Nick Donofrio and Rissa Spalding.

Kerry Caldwell suffered severe injuries from an accident in the brewhouse. She was airlifted and overcame the 34% chance of survival calculated by the hospital. This episode is both the story of her accident and a description of a simple, inexpensive device that should be installed in your brewery to prevent similar accidents.  Special Guests: Kerry Bloxham (Caldwell) and Scott Zetterstrom.

If you have the same canning line as Jack, you might want to listen up. Special Guest: Jack Van Paepeghem.

Noise exposure may not be on your brewery's radar, but this is an area in which an ounce of prevention is worth a pound of cure. Special Guest: Jonathan Borntrager.

Can chemical analytics be used to predict what a sensory panel will taste? Can machine learning be used to improve a beer? Special Guests: Kevin Verstrepen and Michiel Schreurs.

Specialty malt freshness, roaster technology, flavor development & complexity in specialty malts, and more. Special Guests: Aaron MacLeod, Chris Schooley, and Jeff Bloem.

A unique study of California malting barley and its practical takeaways for brewers. Special Guest: Maany Ramanan.

Three people who know a lot about malting talk about base malt flavor development and the variables driving a lot of creativity in brewing. Special Guests: Aaron MacLeod, Curtis Davenport, and Sebastian Wolfrum.

What is green chemistry? How and why should you apply it in your brewery? Special Guest: Dana Garves.

Beer consumption per capita in the US has declined steadily since 1980; meanwhile, consumption of wine, cider, and spirits has increased. Keith Armstrong (https://community.mbaa.com/network/members/profile?UserKey=c158a3db-642f-4178-af4e-68c787d6316b) joins us to talk about why, as well as what brewers should be doing about it. Special Guest: Keith Armstrong.

Brewing process and quality tips related to barley lipids Special Guest: Aaron Golston.

Understanding a particular beer's fermentability—and how it changes over time—is a prerequisite to managing in-package conditioning. It’s not uncommon to observe some level of over-attenuation during refermentation, similar to how forced-fermentation tests frequently finish at a lower gravity than production fermentations. In order to reduce the risk of over-pressurization in package, it’s important for brewers to quantify the expected over-attenuation for each brand. Typically, and ideally, the over-attenuation is consistent and can be accurately accounted for within priming sugar calculations. However, this is not always the case—especially with dry-hopped beers. At Allagash Brewing Company, we created a model for our Sixteen Counties brand in order to predict and more accurately account for variable levels of over-attenuation in package due to hop creep. Special Guest: Heather Muzzy Caron.

How a brewer who didn’t know the cost of his flagship beer, implemented a unit economic process that transformed the brewery from dry hopping to high gravity brewing. Special Guest: Teddy Gowan.

The Guinness brewery was founded in 1759 by Arthur Guinness. The Guinness brewery group were early exponents of the advancements in microbiology, and particularly yeast husbandry that took place in Europe at the end of the 19th Century. This led Guinness to establish the Watling laboratory in 1901 and subsequent St James’s Gate yeast Library. 16 Guinness yeast isolates were taken from the St James’s Gate yeast library and sequenced using next generation whole genome sequencing. Using Single Nucleotide Polymorphism (SNP) analysis, the genetic lineage of the Guinness yeast were established, with the Guinness yeast forming a monophyletic group (all descendants of a common ancestor). Previous yeast studies have attributed geographical location to domestication; using this information the Guinness yeast were placed with yeast domesticated in the United Kingdom and the United States. Within the 300+ yeast stored in the St James’s Gate yeast Library there are yeast from historical Irish Brewers. Using the same metho

What is Kernza and does it belong in your next recipe? Special Guests: Alexandra Diemer , Harmonie Bettenhausen, Juan Medina Bielski, Tessa Peters, and Xiang Yin.

This is what happens when someone reaches out to suggest a great podcast topic. Becky Rudolf had questions about centrifuge operation so we mobilized a small army of Master Brewers members to provide answers. Special Guests: Andrew Conlon, Becky Rudolf, Christopher Clausen, Louwrens Wildschut, Marco Garcia, Morgan Harry, Steven Lyerly, and Zach Kelly.

We celebrate the first decade of craft malt by catching up with a few of its pioneers and talking about what craft malt can do for beer. Special Guests: Andrea Stanley, Brent Manning, and Todd Olander.

We take a deep dive into oak barrels. You'll hear about the properties of oak, the different types, and all about the complexities of seasoning and toast. Special Guests: Amy LaHue, Andrew Wiehebrink, and Noah Steingraeber.

A preview of the Olympics of brewing conferences, the WBC, which only occurs every 4 years and hasn’t been held in person since 2016 due to the pandemic. Special Guests: Lauren Torres and Sylvie Van Zandycke.

We go behind the scenes with the 3 moderators responsible for ensuring the highest possible quality content on the industry’s best technical brewing forum. Special Guests: Andy Tveekrem, Lars Larson, and Walter Heeb.