Master Brewers Podcast

The story of how Bell's brewery reduced its electrical consumption 5% while growing production more than 3%. Special Guests: Kate Martini and Walker Modic.

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.

How The Matt Brewing Company deals spent hop material & other things you wish you knew before you built a brewery. Special Guest: Jim Kuhr.

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.

Is your brewery prepared to rescue a team member from an FV or other confined space? Do you train & practice rescue regularly or do you plan to just wing it when seconds matter? Special Guest: Andy Troccoli.

Our friends at Highland Brewing talk about the network of people, tools, forecasts, and workflows that build their production schedule. Special Guests: Abbey Temoshchuk Reynolds and Matt McComish.

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.

The father of the gluten-removed beer category joins us to discuss recently updated federal regulations that may affect your gluten-free or gluten-reduced claims. That's the first part of today's show. After the break, stay tuned to hear the story of how the first commercial gluten-removed barley brew came to life. Special Guest: Joe Casey.

Perhaps the most practical guide to wort separation on planet earth. Special Guest: Travis Audet.

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.

Remember learning about Kveik back on episode 102 (https://www.masterbrewerspodcast.com/102)? This time, we catch up with the man who tracked down these yeasts and reinvigorated a traditional farmhouse brewing culture that nearly died out. You'll also hear about a time when it was illegal NOT to brew Christmas beer. Special Guest: Lars Marius Garshol.

The guy who explained how we narrowly avoided an American Reinheitsgebot on episode 174 (https://www.masterbrewerspodcast.com/174) is back with more surprises. This time you'll hear about the widespread use of malt substitutes in Germany, a beer war, and the birthplace of America's most popular beer style. Special Guest: Greg Casey.

We look back at the last 70 years of innovations in brewing, we look forward to what the future holds, and we hear a pint full of great anecdotes from an author with whom we're all familiar. Special Guest: Charlie Bamforth.

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