Master Brewers Podcast

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.

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.

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.

Could beer infected with diastaticus be rescued by killer yeast? Special Guest: Nicholas Ketchum.

John Mallett (Bells Brewery), Rebecca Newman (Lagunitas Brewing Company), Paul Pettinger (New Belgium Brewing), and Jason zumBrunnen (Ratio Beerworks) will be answering YOUR questions about Business Continuity in a Covid-19 Environment during the #worldbrewingcongress Mainstage Panel Discussion this weekend. We'll hear about how their breweries have pivoted, as well as topics like ensuring employee safety, rethinking the workplace, exploring brewery culture, and controlling external factors. Submit your questions for the panelists via the link below.

Cans have become the primary packaging type in the U.S. craft brewing scene. While cans are a near-ideal package for maintaining the quality of the beer, it's important to understand the seaming process and how to diagnose and fix issues with the seamer. Failing to do so will lead to tremendous damage to brands and consumer confidence in canned craft beer. This presentation will focus more on the key quality indicators of seams, how to identify seam issues, tools needed to fix the issue, and how to adjust the seamer to fix the issue. Special Guest: Rick Blankemeier.

The 2020 World Brewing Congress (http://worldbrewingcongress.org/Pages/default.aspx) is almost here! Have you registered (http://worldbrewingcongress.org/register/Pages/default.aspx) yet? Special Guest: Keith Villa.

A growing demand in utilizing biotransformation, a general term for the conversion of compounds through biological pathways, to improve the organoleptic profile of beer has changed the way hop forward beer recipes are approached. While the analysis of terpene biotransformation has been well documented, there remains a gap in knowledge in sulfur compounds due to their extremely low concentrations (sometimes in concentrations of parts per trillion) and high volatility. Analysis of sulfur compounds requires precise and sensitive analytical methodology in order to detect them. While sulfur compounds have been successfully detected using gas-chromatography mass spectrometry (GC-MS) a pulsed flame photometric detector (PFPD), and a GC sulfur chemiluminescence detector (GC-SCD), the research presented here utilizes a GC-SCD via stir bar-sorptive extaction (SBSE) methodology previously used to track aroma intensities in optimizing harvest picking windows. This work shows an identification of various thiols and sulfur

This was the very first episode of The Master Brewers Podcast, recorded during the 2016 WBC. As we prepare to kick off the all-virtual 2020 WBC in just a few weeks, this seems like the perfect opportunity to listen in on what was happening during the 2016 WBC. Special Guests: Daniel Vollmer and Tom Shellhammer.

We continue conferencing vicariously from the Master Brewers Live (https://www.masterbrewerspodcast.com/master-brewers-live) event during the 2019 Master Brewers conference in Calgary, where former Master Brewers Technical Director Mark Sammartino (https://community.mbaa.com/network/members/profile?UserKey=729f991e-73c9-4a78-b83a-3969164d86d0) joined me to talk about trials using exogenous enzymes in malting to get brewers more consistent malt and make life easier in the malthouse. Special Guest: Mark Sammartino.

Isn't it a shame to just throw out all of that spent hop slurry after dry-hopping a tank? Ola Oladokun from Carlsberg sat down with me during last year's conference in Calgary to talk about brewing trials designed to put that "spent" hop slurry back to work. Special Guest: Olayide Oladokun.