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 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.
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Episode 036: Torulaspora delbrueckii
October 8th, 2018 | 23 mins 19 secs
Max Michel (Weihenstephan) describes how he used RSM to optimize a non-Saccharomyces strain for beer.
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Episode 103: Colloidal Silica
September 10th, 2018 | 21 mins 9 secs
Chika Ezeani discusses best practices when using silicic acid finning products.
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Episode 021: Brewing Intensification
September 3rd, 2018 | 31 mins 16 secs
The legendary Graham Stewart joins us to discuss his latest publication: Brewing Intensification Through the Lens of the Craft Brewer.
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Episode 100: Brewing Summit Keynote LIVE
August 13th, 2018 | 36 mins 5 secs
What happens at the intersection of art and science in brewing? The Brewing Summit's keynote speaker is widely recognized for the highly imaginative and experimental beers that he has produced in his 22+ years in the brewing business. While he...