Master Brewers Podcast

No brewery is too small to take a systematic approach to quality. Gary Nicholas has some great advice for aligning your breweries priorities, data collection, and decision-making process. This week's content was curated based on a listener request. Special Guest: Gary Nicholas.

No brewery is too small to take a systematic approach to quality. Gary Nicholas has some great advice for aligning your breweries priorities, data collection, and decision-making process. This week's content was curated based on a listener request. Special Guest: Gary Nicholas.

Inefficient extraction. Beer loss. These are problems that have to be solved, even when centrifuging dry-hopped beer. Alyce Hartvigsen is looking for dry-hoppers to trial Alfa Laval's prototype Iso-Mix External Drive Rotary Jet Mixer. 

Andrew Fratianni explains how isinglass works, how to optimize results, when and why to use auxiliary finings (such as silica solutions), and more.

During the MBAA Brewing & Malting Science Course, students are put into groups to work through hypothetical scenarios. The winning case study is then published in the Master Brewers Technical Quarterly. Simon Nielsen joins us to talk about the approach his group took during the 2017 course.

Have you ever noticed that diacetyl seems to rear its head more often in hoppy beers? Is dry hopping to blame? Kara Taylor & Devin Tani from White Labs join us to discuss a presentation given during the 2017 Master Brewers Conference.

Understanding the basics of yeast propagation is critical for commercial brewers of all sizes. With 50 years of experience researching yeast, Graham Stewart joins us to talk about the basic principles of brewer's yeast propagation. Special Guest: Graham Stewart.

Jordon Geurts joins us from Briess Malt & Ingredients to give us a behind-the-scenes look at product development for malted, naked oats, which can be used to enhance mouthfeel or to produce gluten free beers. Special Guest: Jordon Geurts.

John Giarratano talks yeast pitch rates, how to manipulate esters and higher alcohols, and other fundamentals for the craft brewer.

Nick Mader is on a mission to eliminate "black box syndrome" in regards to mixed culture fermentations. Learn how inoculation rate impacts esters and phenols.

Matt Huddleston and Kevin Campbell of synTerra collaborated with Holy City Brewing Co. and the College of Charleston on a brewery effluent treatability study using a microcosm-scale constructed wetland system. 

Many hop farms in Yakima operate 24/7 during much of September. Now that the bales are off the farms and hop selection is over, we catch up with Roy Johnson to get some perspective from one of the world's largest hop merchants.

In 2010, Christian & Andrea Stanley built one of the first craft malthouses in the US. Today, they produce 8 tons per week at Valley Malt. In this episode we catch up with the husband & wife team to hear about their challenges, successes, and the many moving parts in the craft malt supply chain. 

Steve Bradt from Micro Matic joins us to talk about keg valve design, function, maintenance, safety, and...hamburgers. If you work with kegs, this episode is for you, regardless of your experience level. Special Guest: Steve Bradt.

John Paul Maye of S.S. Steiner explains the unintended consequences of dry hopping and why the standard IBU test doesn't work for dry hopped beer. Special Guest: John Paul Maye.

Author & MBAA Publications Director, John Palmer, revisits a fundamentals topic that most brewers have learned but may not think about during daily operations. Explore this topic with us for a renewed understanding so you can better plan grist weights and liquor volumes to hit your targets. Read more at MBAA.com