Master Brewers Podcast

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.

It is well known that hop-forward beer styles exhibit tropical fruit aromas. These aromas are conferred by a range of hop-related volatile compounds, including polyfunctional thiols such as 3-sulfanylhexan-1-ol (3SH) and 4-methyl-4-sulfanylpentan-2-one (4MSP). These compounds are present at relatively high concentrations in hops and are extracted into beer during dry-hopping. Polyfunctional thiols are also abundant as non-volatile glutathione and cysteine conjugates in hops, and to a lesser extent can be found in barley (and therefore, malt). These conjugates are cleaved into amino acids and free thiols by enzymatic activity of yeasts, thus bound precursors may represent an important pool of tropical fruit flavor in beer, particularly in beer styles where dry hopping is minimal. In order to successfully liberate this pool of flavor, yeast with strong carbon-sulfur ß-lyase activity are needed. In wine research it has become evident that only a small number of commercial Saccharomyces cerevisiae starter culture

Master Brewers is dying to pay for your education; it's part of what we do. Special Guests: Jeremy King, Jim Mellem, Justin Ang, Mike Perine, and Stephen Bernard.

Could beer infected with diastaticus be rescued by killer yeast? Special Guest: Nicholas Ketchum.

John Mallett (Bells Brewery), Rebecca Newman (Lagunitas Brewing Company), Paul Pettinger (New Belgium Brewing), and Jason zumBrunnen (Ratio Beerworks) will be answering YOUR questions about Business Continuity in a Covid-19 Environment during the #worldbrewingcongress Mainstage Panel Discussion this weekend. We'll hear about how their breweries have pivoted, as well as topics like ensuring employee safety, rethinking the workplace, exploring brewery culture, and controlling external factors. Submit your questions for the panelists via the link below.

Cans have become the primary packaging type in the U.S. craft brewing scene. While cans are a near-ideal package for maintaining the quality of the beer, it's important to understand the seaming process and how to diagnose and fix issues with the seamer. Failing to do so will lead to tremendous damage to brands and consumer confidence in canned craft beer. This presentation will focus more on the key quality indicators of seams, how to identify seam issues, tools needed to fix the issue, and how to adjust the seamer to fix the issue. Special Guest: Rick Blankemeier.

The 2020 World Brewing Congress (http://worldbrewingcongress.org/Pages/default.aspx) is almost here! Have you registered (http://worldbrewingcongress.org/register/Pages/default.aspx) yet? Special Guest: Keith Villa.

A growing demand in utilizing biotransformation, a general term for the conversion of compounds through biological pathways, to improve the organoleptic profile of beer has changed the way hop forward beer recipes are approached. While the analysis of terpene biotransformation has been well documented, there remains a gap in knowledge in sulfur compounds due to their extremely low concentrations (sometimes in concentrations of parts per trillion) and high volatility. Analysis of sulfur compounds requires precise and sensitive analytical methodology in order to detect them. While sulfur compounds have been successfully detected using gas-chromatography mass spectrometry (GC-MS) a pulsed flame photometric detector (PFPD), and a GC sulfur chemiluminescence detector (GC-SCD), the research presented here utilizes a GC-SCD via stir bar-sorptive extaction (SBSE) methodology previously used to track aroma intensities in optimizing harvest picking windows. This work shows an identification of various thiols and sulfur

This was the very first episode of The Master Brewers Podcast, recorded during the 2016 WBC. As we prepare to kick off the all-virtual 2020 WBC in just a few weeks, this seems like the perfect opportunity to listen in on what was happening during the 2016 WBC. Special Guests: Daniel Vollmer and Tom Shellhammer.

We continue conferencing vicariously from the Master Brewers Live (https://www.masterbrewerspodcast.com/master-brewers-live) event during the 2019 Master Brewers conference in Calgary, where former Master Brewers Technical Director Mark Sammartino (https://community.mbaa.com/network/members/profile?UserKey=729f991e-73c9-4a78-b83a-3969164d86d0) joined me to talk about trials using exogenous enzymes in malting to get brewers more consistent malt and make life easier in the malthouse. Special Guest: Mark Sammartino.

Isn't it a shame to just throw out all of that spent hop slurry after dry-hopping a tank? Ola Oladokun from Carlsberg sat down with me during last year's conference in Calgary to talk about brewing trials designed to put that "spent" hop slurry back to work. Special Guest: Olayide Oladokun.

Audrey Skinner (https://community.mbaa.com/network/members/profile?UserKey=e04b0dda-bf79-460f-8904-4c64c9b50083) joins us to talk about bright tank purges and other important battles in the war you should be waging against dissolved oxygen in your brewery. Special Guest: Audrey Skinner.

Need to remove haze? Need to add haze? Need to stabilize flavor? This week, we're talking applications for tannic acid in the brewery. Special Guest: Joe Formanek.

Biotransformation has become a buzzword in the brewing community, with many brewers even performing dry hopping at certain specific times to hit what is considered to be the “biotransformation sweet spot.” Academic literature does not support these claims. With the aid of enzymes developed for the wine industry, two experimental IPA beers were brewed: one with an enzyme preparation aimed at hydrolyzing glycosides and the other with a β-lyase preparation aimed at releasing bound thiols. Triangle tests for each treatment were carried out by a panel of over 25 participants, composed of brewers and judges, and showed that both beers were significantly different from the control, yet preference was overwhelmingly toward the no-enzyme IPA control beer. Furthermore, the descriptive analysis carried out by the same panel showed a clear trend toward both enzyme beers being less tropical/fruity and more herbal and/or citrusy, the exact opposite of the purported benefit of biotransformation. Special Guests: Leandro Mein

Does increasing the whirlpool trub carryover by 20% significantly affect beer quality? That's what Hayley & Tom set out to determine at Stone's Richmond, VA brewery. Special Guests: Hayley Goodwin and Tom Boudreau.

Our friends from OSU join us to talk about a peer-reviewed paper comparing hop pellets, CO2 extracts, and spent hop material in kettle hop additions. Special Guests: Daniel Sharp, Karl Vanevenhoven, and Tom Shellhammer.

Today, we bring you the first episode of Plantopia (https://www.plantopiapodcast.org/) - a brand new podcast, produced by our very own host & producer (https://www.masterbrewerspodcast.com/hosts/johnbryce), for APS (https://www.apsnet.org/) (one of Master Brewers sister scientific societies).

Three different perspectives on the realities of producing hand sanitizer. Special Guests: Dave Rathkamp, Derik Reiser, and Joel Moore.

Now that we've got some historical COVID-19 sales data, Ross is back with insights on the new normal. Special Guest: Ross Ackermann.

Eric Jorgenson joins us to talk about his approach to microbiology and his quick reference guide of significant bacteria found in the brewery environment. Special Guest: Eric Jorgenson.