Master Brewers Podcast

This week on the show, our friends from Appalachian State University join us in Calgary to talk about their work evaluating koji as an alternative to traditional malting. Special Guests: Brett Taubman and Tom Williams.

This week, we take a break from technical brewing to talk about the new realities of selling beer during a pandemic. Special Guest: Ross Ackermann.

New information from OSU regarding how hop kiln temperature impacts hop quality. Special Guests: Lindsey Rubottom and Tom Shellhammer.

David Kapral joins us to talk about why it's critical to have thermostatic air vents and vacuum breakers on your steam jackets, and what happens when you don't. Special Guest: David Kapral.

Jordan Kelly joins us in Calgary to talk about Odell Brewing Company's low-cost lactic acid bacteria propagation system, as well as how they dialed-in and scaled their process. Special Guest: Jordan Kelly.

Peter Watts joins us in Calgary to talk about a bunch of new malting barley varieties coming out of Canada. Special Guest: Peter Watts.

Tom Shellhammer joins us from the 2019 Master Brewers Conference (https://www.mbaa.com/meetings/archive/2019conference/proceedings/Pages/default.aspx) in Calgary to shed some light on the inefficiencies of dry hopping. Special Guest: Tom Shellhammer.

Joe Walts (https://community.mbaa.com/network/members/profile?UserKey=ebcdf458-d93d-4378-bde5-310236de3f43) joins us to talk about his TQ paper and experiences managing water chemistry in the brewhouse. Special Guest: Joe Walts.

Kim Syring from Surly Brewing joins us in Calgary to talk about her outside the box controlled spoilage studies to determine micro tolerance limits. Special Guest: Kim Syring.

Ross Koenigs from New Belgium sits down with us in Calgary to talk about his poster and quest to better understand hemp flavor in beer. Special Guest: Ross Koenigs.

Two presenters from the hops technical session during the 2019 Master Brewers Conference in Calgary discuss the use of beta acid products in haze stabilization, as well as some practical aspects of using hop oils in the brewery. Special Guests: Horace Cunningham and Margaux Huismann.

Our friends from Saint Arnold Brewing Company in Houston describe how they reduced lauter times, decreased their grain bills by 5%, and increased average brewhouse efficiency from 89.3% to 95.5%. Special Guests: Drew Russey and Eddie Gutierrez.

Our friends from Escarpment Labs (EP102 (https://www.masterbrewerspodcast.com/102)) discuss the impact of inoculation rate on Norwegian kveik yeast fermentation. Special Guests: Iz Netto and Richard Preiss.

Our friends from a "large" craft maltster and a "large" craft brewer get together to talk about craft malt, winter barley, AMBA's guidelines for all-malt brewers, and more. Special Guests: Dave Kuske and Tim Matthews.

This week on the show, a topic that we should all be considering: sustainability. Amy (Johnson) Dragon describes how she went about reducing the solid waste that Genesee Brewing Company sends to the landfill. Special Guest: Amy (Johnson) Dragon.

This week on the show, we get a glimpse at life inside a brewer's yeast supply lab (http://jasperyeast.com/). You'll hear about tips for ordering yeast, how to better align expectations with reality, and of course, when to blame the maltster. Special Guests: Jasper Akerboom and Travis Tedrow.

Saccharomyces cerevisiae var. diastaticus is a beer spoilage yeast, with contamination leading to off-flavors, over-attenuation, and over-carbonation, potentially causing gushing beer, exploding packages, or non-compliance with Alcohol by Volume reporting. Many diastaticus yeast are commercially available, high-attenuating strains, but wild strains have also been isolated in beer. Regardless of the source of contamination, re-fermentation of finished beer by diastaticus is caused by the secretion of a glucoamylase. In finished beer, glucoamylase breaks down unfermented dextrins, creating newly fermentable carbohydrates. Outside of PCR-based genetic screening, there exists no easy method for detection of diastaticus contamination by the brewery quality control lab. Matt Linske joins us live from the 2019 Master Brewers Conference (https://www.masterbrewerspodcast.com/master-brewers-live) to discuss his evaluation of Farber Pham Diastaticus Medium (FPDM) for the enrichment and detection of diastaticus, and prov

Doug needed an affordable solution for growing up yeast in the brewpub environment, so he got crafty. Special Guest: Doug Hindman.

An effort supported by a professional perfumer to establish a universal sensory language for hops. Special Guest: Georg Drexler.

The Lallemand Brewing team joins us to talk about their new bioengineered, lactic acid-producing Saccharomyces cerevisiae (ADY). Special Guests: Chaz Rice, Eric Abbott, and Molly Browning.