Master Brewers Podcast

Have you ever noticed that the more you dry-hop, the worse your foam is? Special Guest: John Paul Maye.

Important tools every brewer should have within reach, as we all struggle to deal with increasing competition, costs, variability in raw materials, and strive to operate more sustainable breweries. Special Guest: Mark Sammartino.

Our friends at Hopsteiner continue to unlock the secrets of New England IPA Special Guests: Christina Schmidt and Martin Biendl.

We take a deep dive into the impact Mg can have on the Maillard reactions occurring in the brewhouse and during malting. Special Guests: Euan Thomson and Hannah Charnock.

What does a brewer who is new to brewing hard seltzer need to know about yeast & fermentation? And more importantly, what the heck is actually in yeast nutrient? Which type of nutrient do you need and how much should you be using? Special Guests: Avi Shayevitz, Brittney Christianson, and Eric Abbott.

When Keith Miller got blasted in the face with caustic, he was blinded instantly. This could happen to any brewer. Imagine yourself crawling on the brewery floor, completely blind, in desperate search of a safety shower. What happens in the seconds immediately following an injury like this determines whether or not you'll be blind for the rest of your life. Understanding the risks and being fully prepared for an accident like this greatly increases the odds of regaining your eyesight. Special Guests: Keith Miller and Scott Millbower.

Dextrose, cane sugar, beet sugar, corn syrups, back sweetening with stevia, and more Special Guest: Scott Helstad.

4 real-life off-flavor scenarios from Highland Brewing Company, how each issue was discovered & remedied, and the role that sensory data played in each case. Special Guest: Anna Sauls.

We catch up with a guy who's been studying thiols since before most of us understood why they matter. If you're chasing tropical flavors in beer, this episode is a must listen. Special Guest: Laurent DAGAN.

We take a look at the carbon footprint of barley and hear about how a maltster's procurement contracts have drastically reduced that carbon footprint at no cost to farmers. We'll also hear about some case studies from the malthouse, as well as how & why every brewery should take a practical approach to sustainability. Special Guest: Nigel Davies.

Aaron Justus from Ballast Point discusses targeting sulfate to chloride ratios to enhance hop & malt character. This research, which informed recipe development for gold medal winner Manta Ray, was presented during the 2017 Master Brewers Conference. Special Guest: Aaron Justus.

We explore some of the similarities and differences between brewing & distilling. Special Guest: Todd Leopold.

How a simple case study conducted at 35 Rock Bottom breweries more than 10 years ago can inform your process to increase brewhouse efficiency and make better beer. Special Guest: Van Havig.

Should the numbers on your malt COA be produced from a mash that's more similar to your brewery mashes? Did you know that's already happening when you buy UK malt? Listen up, then join the conversation (https://community.mbaa.com/communities/community-home/digestviewer/viewthread?GroupId=37&MessageKey=c1d189f2-57d6-4047-8b26-f993a3f04a11&CommunityKey=cb7fc054-5008-4b01-87f3-588d3c711e07&tab=digestviewer&ReturnUrl=%2fcommunities%2fcommunity-home%2fdigestviewer%3ftab%3ddigestviewer%26CommunityKey%3dcb7fc054-5008-4b01-87f3-588d3c711e07). Special Guests: Glen Fox and Mary-Jane Maurice.

In today's competitive craft beer market, if you're standing still, you're dead. Continual improvement is a required survival skill. This episode tells the story of how Dogfish Head Craft Brewery went about reducing perceived mercaptan via fermentor trub removal. Read more at MBAA.com Special Guest: Joe Spearot.

Tom Eplett (http://community.mbaa.com/network/members/profile?UserKey=b35e6b49-d001-4a8c-9b25-f244caade3d0) joins us to talk about some anecdotal fermentation problems, lessons learned, and his go-to papers, books, etc. for troubleshooting and learning about brewing. If you still think the best yeast is in the middle of the cone, you should listen to this episode. Special Guest: Tom Eplett.

This week, we continue our draught line cleaning discussion with Keith Lemcke. Special Guest: Keith Lemcke.

Draught beer line cleaning is a critical factor in the service of excellent draught beer. Cleaning your system frequently ensures beer quality but increases the cost of service due to beer lost when preparing the lines for cleaning. Throughout the industry, there is debate over the "best practices" in draught cleaning, including what defines a "clean" draught system. With the ever-increasing selection of draught beers, it is imperative not only to the brewer but all the way to the consumer that the beer provided as draught is representative of the beer provided by the brewer. The challenges of clean beer lines have never been more evident than today. Many of the draught beers on the market come with active yeast cultures, wild yeast cultures, and bacteria, all part of the flavor mix. These organisms can contaminate draught lines for the next beer to be tapped on those lines. Additionally, the intrusion of contaminant microorganisms from various sources and breweries needs to be eliminated and controlled withi

It is well known that hop-forward beer styles exhibit tropical fruit aromas. These aromas are conferred by a range of hop-related volatile compounds, including polyfunctional thiols such as 3-sulfanylhexan-1-ol (3SH) and 4-methyl-4-sulfanylpentan-2-one (4MSP). These compounds are present at relatively high concentrations in hops and are extracted into beer during dry-hopping. Polyfunctional thiols are also abundant as non-volatile glutathione and cysteine conjugates in hops, and to a lesser extent can be found in barley (and therefore, malt). These conjugates are cleaved into amino acids and free thiols by enzymatic activity of yeasts, thus bound precursors may represent an important pool of tropical fruit flavor in beer, particularly in beer styles where dry hopping is minimal. In order to successfully liberate this pool of flavor, yeast with strong carbon-sulfur ß-lyase activity are needed. In wine research it has become evident that only a small number of commercial Saccharomyces cerevisiae starter culture

Master Brewers is dying to pay for your education; it's part of what we do. Special Guests: Jeremy King, Jim Mellem, Justin Ang, Mike Perine, and Stephen Bernard.