Master Brewers Podcast

United We Brew

About the show

Each week, thousands of brewers download The Master Brewers Podcast to hear interviews with the industry's best & brightest in brewing science, technology, and operations. The show is known for featuring technical deep dives, a bit of brewing history, cutting edge research, hard lessons learned, important industry contributors, and no fluff. If you make beer for a living, this show is for you.


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Episodes

  • Episode 160: Quantifying and Probing the Inefficiency of Dry-hopping

    February 17th, 2020  |  24 mins 53 secs

    Tom Shellhammer joins us from the 2019 Master Brewers Conference in Calgary to shed some light on the inefficiencies of dry hopping.

  • Episode 035: Brewhouse Water & Mash Chemistry

    February 10th, 2020  |  24 mins 55 secs

    Joe Walts joins us to talk about his TQ paper and experiences managing water chemistry in the brewhouse.

  • Episode 159: How Much Does it Take?

    February 3rd, 2020  |  27 mins 5 secs

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

  • Episode 158: Hemp Flavor Development in Beer

    January 27th, 2020  |  24 mins 38 secs

    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.

  • Episode 157: Hop Oils & Haze Stabilization

    January 20th, 2020  |  23 mins 51 secs

    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.

  • Episode 044: Improving Brewhouse Efficiency by Adjusting Mash Thickness and Lauter and Sparge Volumes

    January 13th, 2020  |  27 mins 51 secs

    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%.

  • Episode 156: How Low Can You Go?

    January 6th, 2020  |  24 mins 55 secs

    Our friends from Escarpment Labs (EP102) discuss the impact of inoculation rate on Norwegian kveik yeast fermentation.

  • Episode 155: Continuum of Malt Opportunities

    December 30th, 2019  |  42 mins 27 secs

    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.

  • Episode 154: Juicy Dry Hopping

    December 23rd, 2019  |  24 mins 24 secs

    This week on the show, presenters from the Juicy Dry Hopping workshop in Calgary join us to talk about their quest to maximize flavor, aroma, and efficiency in heavily dry hopped beers.

  • Episode 012: Reducing Solid Waste in the Brewery

    December 16th, 2019  |  20 mins 20 secs

    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.

  • Episode 153: Plan Your Pitch

    December 9th, 2019  |  35 mins 16 secs

    This week on the show, we get a glimpse at life inside a brewer's yeast supply lab. You'll hear about tips for ordering yeast, how to better align expectations with reality, and of course, when to blame the maltster.

  • Episode 152: Evaluation of FPDM for STA1 Positive (Diastaticus) Yeast in the Brewery

    December 2nd, 2019  |  26 mins 19 secs

    Matt Linske joins us live from the 2019 Master Brewers Conference to discuss his evaluation of Farber Pham Diastaticus Medium (FPDM) for the enrichment and detection of diastaticus, and provides tips for effective use of FPDM in the brewery.

  • Episode 151: Our $700 Hillbilly Yeast Propagator

    November 25th, 2019  |  24 mins 22 secs

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

  • Episode 039: The Language of Hops

    November 18th, 2019  |  17 mins 57 secs

    An effort supported by a professional perfumer to establish a universal sensory language for hops.

  • Episode 150: TPO Gone Wild? Managing Oxygen Ingress on Smaller Scale Canning Lines

    November 11th, 2019  |  21 mins 28 secs

    Our friends at Goose Island talk about their journey reducing TPO on small scale canning lines. This episode was recorded live during the 2019 Master Brewers Conference.

  • Episode 149: Sourvisiae

    November 4th, 2019  |  29 mins 41 secs

    The Lallemand Brewing team joins us to talk about their new bioengineered, lactic acid-producing Saccharomyces cerevisiae (ADY).