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.
Thank you, sponsors!
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Episodes
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Episode 252: Wastewater at Mother Road & pFriem
July 11th, 2022 | 1 hr 10 mins
Like it or not, you're in the wastewater business.
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Episode 105: Wort Aeration
July 4th, 2022 | 30 mins 54 secs
Do you know how much DO is in your wort? What percentage of injected oxygen is solubilized? Derek Dawson set out to answer these questions at Modern Times Beer.
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Episode 250: Is Hop Terroir a Marketing Construct and/or a Biophysical Reality?
June 20th, 2022 | 43 mins 45 secs
A recent Master Brewers Technical Quarterly paper explores the answer.
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Episode 089: The Six-rowification of North American Two-row (Part 3: What you can do about it)
June 13th, 2022 | 53 mins 43 secs
The previous episode explained how and why North American 2-row barley evolved to take on 6-row traits. This week Joe Hertrich explains why that's problematic for all-malt brewers and what can be done about it.
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Episode 088: The Six-rowification of North American Two-row (Parts 1&2: history, how & why)
June 6th, 2022 | 1 hr 1 min
Since 1972 North American 2-row barley has slowly but steadily evolved into something that has more in common with 6-row than traditional European 2-row barley. Find out why this is great news for adjunct brewers and problematic for all-malt brewers.
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Episode 249: Malt Silos
May 30th, 2022 | 40 mins 32 secs
Things to consider before making the transition from bagged to bulk malt.
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Episode 248: Mashing
May 23rd, 2022 | 41 mins 21 secs
The author of one of the latest publications from ASBC & MBAA joins us to talk about Mashing.
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Episode 247: Malt
May 16th, 2022 | 57 mins 51 secs
Our friend, Dr. Yin, returns to discuss his new Malt book and the 2021 barley crop
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Episode 101: The Yeasts of Tomorrow
May 9th, 2022 | 32 mins 12 secs
Stijn Mertens and Jan Steensels talk about what's happening inside one of the world's most advanced yeast labs.
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Episode 246: Putting the Stank in Dr. Dank
May 2nd, 2022 | 49 mins 18 secs
How Wicked Weed made a beer smell like cannabis, without using cannabis.
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Episode 245: Romp of Otters
April 25th, 2022 | 35 mins 43 secs
A collaboration between OSU's Barley Project Lab, Admiral Maltings, and Seismic Brewing explores the possibilities for achieving Maris Otter flavor in newer barley varieties, bred for better agronomics & brewhouse performance.
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Episode 244: Dialing in Haze
April 18th, 2022 | 49 mins 29 secs
To what extent does yeast strain selection & dry hop timing put the haze in your hazies?
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Episode 052: Let Your Process Evaluate Your Malt - Part 2
April 11th, 2022 | 28 mins 15 secs
Joe Hertrich continues discussing how to establish your own criteria for malt performance on your specific recipe, process, and equipment rather than relying on theoretical "good" values on a malt COA. He explains how to track brewhouse yield, lauter performance, and attenuation vs. beta glucan.
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Episode 051: Let Your Process Evaluate Your Malt - Part 1
April 4th, 2022 | 29 mins 35 secs
Fan favorite, Joe Hertrich, is back with an extremely practical approach to evaluating malt performance based on his experience at breweries of drastically different sizes over a 50-year period.
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Episode 243: Terrified of Being Torrified
March 28th, 2022 | 51 mins 49 secs
BSG's adjunct professor & head comedian explain the difference between terms like rolled, flaked, toasted, micronized, and torrified; How it's all made, what's "mash ready," what's not, and why.
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Episode 242: Brewing Purposefully with Wood
March 21st, 2022 | 33 mins 27 secs
How our guest uses wood in brewing, how Louis Pasteur ruined beer, and how maybe when the liquid in a barrel can't become a beer, it can get another purpose.