Master Brewers Podcast

Need to remove haze? Need to add haze? Need to stabilize flavor? This week, we're talking applications for tannic acid in the brewery. Special Guest: Joe Formanek.

The Inspiring History and Legacy of American Lager Beer is envisioned to be a nine-volume series of books covering the history of the American lager brewing industry from the 1840s to the 1940s and the evolution of adjunct lager beer as America’s “national beverage.” The “surprising” aspect of this history is that it ever happened at all, given the half-century-long assault on the industry between the 1870s and 1910s to impose an “American Reinheitsgebot.” Unified in this objective were a plethora of the nation’s political, cultural, and agricultural institutions—all seeking to ban to use of rice and corn-based products in the brewing of American ales and lagers. Equally united in opposition to this effort were the brewers and brewing scientists of America. In battles that were passionate, highly public, and intense in nature, these brewing industry advocates successfully defended the right of American brewers to brew with the ingredients of their choice. It is a powerful legacy not only for America’s first r

Biotransformation has become a buzzword in the brewing community, with many brewers even performing dry hopping at certain specific times to hit what is considered to be the “biotransformation sweet spot.” Academic literature does not support these claims. With the aid of enzymes developed for the wine industry, two experimental IPA beers were brewed: one with an enzyme preparation aimed at hydrolyzing glycosides and the other with a β-lyase preparation aimed at releasing bound thiols. Triangle tests for each treatment were carried out by a panel of over 25 participants, composed of brewers and judges, and showed that both beers were significantly different from the control, yet preference was overwhelmingly toward the no-enzyme IPA control beer. Furthermore, the descriptive analysis carried out by the same panel showed a clear trend toward both enzyme beers being less tropical/fruity and more herbal and/or citrusy, the exact opposite of the purported benefit of biotransformation. Special Guests: Leandro Mein

Does increasing the whirlpool trub carryover by 20% significantly affect beer quality? That's what Hayley & Tom set out to determine at Stone's Richmond, VA brewery. Special Guests: Hayley Goodwin and Tom Boudreau.

Our friends from OSU join us to talk about a peer-reviewed paper comparing hop pellets, CO2 extracts, and spent hop material in kettle hop additions. Special Guests: Daniel Sharp, Karl Vanevenhoven, and Tom Shellhammer.

Today, we bring you the first episode of Plantopia (https://www.plantopiapodcast.org/) - a brand new podcast, produced by our very own host & producer (https://www.masterbrewerspodcast.com/hosts/johnbryce), for APS (https://www.apsnet.org/) (one of Master Brewers sister scientific societies).

Three different perspectives on the realities of producing hand sanitizer. Special Guests: Dave Rathkamp, Derik Reiser, and Joel Moore.

Now that we've got some historical COVID-19 sales data, Ross is back with insights on the new normal. Special Guest: Ross Ackermann.

Eric Jorgenson joins us to talk about his approach to microbiology and his quick reference guide of significant bacteria found in the brewery environment. Special Guest: Eric Jorgenson.

This week on the show, our friends from Appalachian State University join us in Calgary to talk about their work evaluating koji as an alternative to traditional malting. Special Guests: Brett Taubman and Tom Williams.

This week, we take a break from technical brewing to talk about the new realities of selling beer during a pandemic. Special Guest: Ross Ackermann.

New information from OSU regarding how hop kiln temperature impacts hop quality. Special Guests: Lindsey Rubottom and Tom Shellhammer.

David Kapral joins us to talk about why it's critical to have thermostatic air vents and vacuum breakers on your steam jackets, and what happens when you don't. Special Guest: David Kapral.

Jordan Kelly joins us in Calgary to talk about Odell Brewing Company's low-cost lactic acid bacteria propagation system, as well as how they dialed-in and scaled their process. Special Guest: Jordan Kelly.

Peter Watts joins us in Calgary to talk about a bunch of new malting barley varieties coming out of Canada. Special Guest: Peter Watts.

Tom Shellhammer joins us from the 2019 Master Brewers Conference (https://www.mbaa.com/meetings/archive/2019conference/proceedings/Pages/default.aspx) in Calgary to shed some light on the inefficiencies of dry hopping. Special Guest: Tom Shellhammer.

Joe Walts (https://community.mbaa.com/network/members/profile?UserKey=ebcdf458-d93d-4378-bde5-310236de3f43) joins us to talk about his TQ paper and experiences managing water chemistry in the brewhouse. Special Guest: Joe Walts.

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

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. Special Guest: Ross Koenigs.

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. Special Guests: Horace Cunningham and Margaux Huismann.