Master Brewers Podcast
Episode Archive
Episode Archive
285 episodes of Master Brewers Podcast since the first episode, which aired on August 14th, 2017.
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Episode 129: Beer Flavor Stability (Live Episode)
April 29th, 2019 | 37 mins 29 secs
Pattie Aron and Xiang Yin join us (live from CBC19) to talk about beer staling mechanisms and preventative measures that are important in malting and brewing.
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Episode 128: United We Brew (Live Episode)
April 22nd, 2019 | 29 mins 40 secs
This week on the show, we take a break from technical brewing to chat with current Master Brewers president, Toby Eppard, live from the CBC in Denver. Toby talks about recent changes at MB, where the organization is headed, and the importance of...
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Episode 127: Dry Hop Creep Continued - Does Variety Matter? (Live Episode)
April 15th, 2019 | 28 mins 11 secs
Tom Shellhammer is back (This time, live from CBC in Denver) to talk about the latest findings regarding varietal differences in hop creep. Jeff Clawson also joins us to talk about the new brewery at OSU.
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Episode 015: Simplifying the Understanding of Malt COAs
March 25th, 2019 | 1 hr 11 mins
Industry veteran Joe Hertrich talks about what matters most on your malt Certificates of Analysis.
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Episode 122: The Pursuit of Freshness
March 4th, 2019 | 38 mins 8 secs
David Oldenburg & Krystina Engebos talk about the commitments and resources required to leverage freshness as a competitive advantage.
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Episode 042: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts
February 25th, 2019 | 24 mins 3 secs
Cassie Liscomb and Bob Hansen of Briess Malt & Ingredients Co. explain the various methods of production of caramel malts, as well as some fast/easy/affordable sensory methods for evaluating caramel malts in the brewery for QA and...
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Episode 121: Hot Side Hop Usage - Optimization with Extract
February 18th, 2019 | 33 mins 41 secs
Founders is known for using a lot of CO2 extract in the brewhouse. Alec Mull talks about how Founders uses hop extract to yield more bbl of higher quality beer.
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Episode 120: Hop Contracting 101
February 11th, 2019 | 48 mins 17 secs
Industry veteran Karl Ockert talks about the economics of hop growing, contracting tips, things to look for during hop selection, contributing factors of recent hop market swings, and more.
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Episode 119: Biotransformation
February 4th, 2019 | 26 mins 24 secs
Eric Abbott talks about the biotransformation of hops - How it works, how to maximize it, and more.
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Episode 055: TPO
January 28th, 2019 | 30 mins 32 secs
Total Packaged Oxygen is the industry standard for determination of beer shelf life. If your brewery is going to survive an increasingly competitive market, you must calculate and strive for the lowest possible TPO. Measuring the DO of your packaged...
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Episode 118: Sensory Lab on a Shelf
January 21st, 2019 | 40 mins 22 secs
Liz Pratt talks about starting a sensory program from scratch with limited resources.
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Episode 085: Lactic Acid Bacteria Case Study
December 31st, 2018 | 25 mins 29 secs
Tim Lozen of Bells Brewery was awarded best poster (People's Choice) at the 2017 Master Brewers Conference for: A comparison of selected lactic acid bacteria for use in the production of sour wort and beer.
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Episode 071: German Sour Beers of the Late 19th Century
December 24th, 2018 | 33 mins 10 secs
Ron Pattinson joins us to talk about his latest publication in the MBAA Technical Quarterly.
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Episode 114: Brewery Hose
December 10th, 2018 | 38 mins 4 secs
Michael Caviness joins us to talk all things brewery hose: longevity, selection, storage, cleaning, and more.
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Episode 112: Gluten-free barley: Lab to supermarket
November 26th, 2018 | 28 mins 14 secs
Barley breeder & research scientist Crispin Howitt tells the story of how Kebari, the world's first gluten-free barley variety was born and how Radeberger used the variety to develop the world's first Reinheitsgebot approved gluten-free beer.
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Episode 031: Maintaining Good Yeast Health
November 12th, 2018 | 29 mins 58 secs
Industry veteran Mark Sammartino talks about his past experiences keeping yeast happy to achieve consistent fermentations.