Master Brewers Podcast

Kerry Caldwell suffered severe injuries from an accident in the brewhouse. She was airlifted and overcame the 34% chance of survival calculated by the hospital. This episode is both the story of her accident and a description of a simple, inexpensive device that should be installed in your brewery to prevent similar accidents.  Special Guests: Kerry Bloxham (Caldwell) and Scott Zetterstrom.

What’s your optimal flow rate during CIP and what happens if you don’t hit it? Special Guest: Travis Audet.

How to keep your brewery from becoming condominiums. Special Guest: Bill Maca.

Could open-book management transform your brewery? Special Guest: Audra Gaiziunas.

3 different perspectives from breweries large & small. You'll hear about the BA's Benchmarking tool, other resources to support your sustainability journey, and how to take some baby steps if you haven't made any progress yet. Special Guests: Charlie Hoxmeier, Hannah Johnson, and Lizzy Waters.

Should you be paying more attention to fermentable sugars instead of total extract? Special Guest: Trevor Cowley.

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.

What happens when you resurrect an old world landrace barley variety and give it to a bunch of brewers in CA? Special Guests: Colin Johnston and Josh Wurzbacher.

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

Effects of regional location on the genotype and phenotype of historical Irish brewing yeast Special Guest: Daniel Kerruish.

What happens the world's most popular yeast strain gets fermented at different temperatures and pitch rates? Special Guest: Anne Flesch.

The last of the three-part series of Technical Quarterly articles providing insights to the upcoming MBAA publication The Inspiring and Surprising History and Legacy of American Lager Beer: 1941–1948, the focus of this paper is a review of the American brewing industry during the tumultuous years of World War II (1941–1945) and those immediately following in support of global famine relief (1946–1948). This is perhaps the most remarkable 7 year period ever in the history of the American brewing industry, with production rising by just over 36 million barrels of beer—a staggering increase of 65.3%. While the beer before and after this period was very similar, the beer in between was anything but. Surprisingly, the brewing materials that were scarcest during this period were rice and especially corn-based adjuncts, not malt. But perhaps the greatest surprise of all was that the beer fueling the explosive growth was a significantly lighter, lower original gravity, and lower malt-to-adjunct ratio beer. Indeed, fo

This week on the show, something that most brewers new to canning never consider but can make or break a brewery. Special Guests: Hannah Krieg and Vivian Poteat.

Why you need a fermentation recipe just as much as you need a recipe in the brewhouse. Special Guest: Tim Faith.

What’s going on with the recent funding cuts to barely & hops research, and how does that affect your brewery? Special Guests: Alicia Adler, Ashley McFarland, and Scott Dorsch.

How automation enabled one of today’s largest craft brewers to grow to scale. Special Guest: Kevin Martini.

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.

A former chair of the BA’s supply chain subcommittee has advice for navigating today’s challenges. Special Guest: Mitch Steele.

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

What NIR analysis of roughly 200 beers at UC Davis can tell us about hitting quality targets. Special Guests: Glen Fox and Sarah Suriano.