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 099: Cask Beer

    August 6th, 2018  |  21 mins 27 secs

    Marcus Cox talks ingredients, process, best practices, and authenticity.

  • Episode 098: Dry Hop Creep

    July 30th, 2018  |  37 mins 21 secs

    Luke Chadwick (Bell's), Andy Farrell (Bell's), Tom Shellhammer (OSU), and Jason Perkins (Allagash) take a deep dive into the phenomenon known as Dry Hop Creep.

  • Episode 097: Better Fermentations with Cloudy Wort

    July 23rd, 2018  |  16 mins 41 secs

    Magdalena Oehlschlaeger discusses a novel brewhouse design which produces higher fatty acid and zinc concentrations, reduced wort aeration, higher yeast cell growth, faster extract degradation, and altered production of higher alcohols and...

  • Episode 096: Efficacy of Sanitizers in the Brewery

    July 9th, 2018  |  23 mins 31 secs

    Elliot Parcells & Josh Pohlmann put together some experiments to better understand if the sanitizers used at Bell's Brewery were doing their jobs.

  • Episode 095: FSMA

    July 2nd, 2018  |  23 mins

    The Food Safety Modernization Act (FSMA) is the biggest overhaul of US food safety laws in over 70 years. The smallest breweries are supposed to be in compliance in September 2018. Tatiana Lorca and Doug Hindman explain how to comply, where to go...

  • Episode 094: Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods

    June 25th, 2018  |  32 mins 7 secs

    Is that sour beer also gluten-free? Brett Taubman explores the topic of producing gluten-free/reduced beers with lactic acid bacteria.

  • Episode 093: Active Dry Yeast

    June 18th, 2018  |  26 mins 59 secs

    Kevin Lane & Marcelo Cerdan discuss several studies examining shelf-life, performance, and consistency of Active Dry Yeast (ADY) vs Freshly Propagated Yeast (FPY). We also explore the application of ADY for bottle conditioning and more.

  • Episode 092: Automated Brettanomyces Cell Counts

    June 11th, 2018  |  21 mins 29 secs

    If you use Brettanomyces in your brewery, you know that counting brett cells is complicated. Leo Chan joins us to discuss the development of a method to automate cell counting of Brettanomyces.

  • Episode 091: How a Chiller System Works

    June 4th, 2018  |  34 mins 4 secs

    Damon Reed joins us to talk about how your chiller system works, troubleshooting tips, common mistakes, and easy preventative maintenance to keep it running for years to come.

  • Episode 090: Sooner, Rather Than Later

    May 28th, 2018  |  23 mins 58 secs

    What's better than learning from your own mistakes? Learning from other people's mistakes, of course. This week on the show, practical tips & lessons learned the hard way from Andy Tveekrem, who is here to help you make better beer.

  • Episode 089: The Six-rowification of North American Two-row (Part 3: What you can do about it)

    May 21st, 2018  |  50 mins 53 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.

  • The Six-rowification of North American Two-row (Part 1: Concept & history)

    May 14th, 2018  |  24 mins 25 secs

    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....

  • The Six-rowification of North American Two-row (Part 2: How & why)

    May 14th, 2018  |  33 mins 58 secs

    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....

  • Episode 087: Bottle Conditioning

    May 7th, 2018  |  28 mins 26 secs

    Eric Warner has been bottle conditioning beer since before some of you were born. Eric discusses different methods and his experiences.

  • Episode 086: How to Assure Quality in Hops from Small-Scale Growers

    April 30th, 2018  |  22 mins 27 secs

    How can you assure quality from small-scale hop growers? Who better to answer this question than a small-scale hop grower like Josh Mayich.

  • Episode 084: Brewing Hoppy Beer with CRISPR Instead of Hops

    April 16th, 2018  |  45 mins 13 secs

    As recently reported in Nature Communications, Charles Denby used CRISPR-Cas9 to successfully engineer brewers yeast to produce linalool and geraniol. We interview both Charles and Bryan Donaldson (Lagunitas) who oversaw the sensory analysis for this...