Master Brewers Podcast

Our friends from Saint Arnold Brewing Company in Houston describe how they reduced lauter times, decreased their grain bills by 5%, and increased average brewhouse efficiency from 89.3% to 95.5%. Special Guests: Drew Russey and Eddie Gutierrez.

Our friends from Escarpment Labs (EP102 (https://www.masterbrewerspodcast.com/102)) discuss the impact of inoculation rate on Norwegian kveik yeast fermentation. Special Guests: Iz Netto and Richard Preiss.

Our friends from a "large" craft maltster and a "large" craft brewer get together to talk about craft malt, winter barley, AMBA's guidelines for all-malt brewers, and more. Special Guests: Dave Kuske and Tim Matthews.

This week on the show, a topic that we should all be considering: sustainability. Amy (Johnson) Dragon describes how she went about reducing the solid waste that Genesee Brewing Company sends to the landfill. Special Guest: Amy (Johnson) Dragon.

This week on the show, we get a glimpse at life inside a brewer's yeast supply lab (http://jasperyeast.com/). You'll hear about tips for ordering yeast, how to better align expectations with reality, and of course, when to blame the maltster. Special Guests: Jasper Akerboom and Travis Tedrow.

Saccharomyces cerevisiae var. diastaticus is a beer spoilage yeast, with contamination leading to off-flavors, over-attenuation, and over-carbonation, potentially causing gushing beer, exploding packages, or non-compliance with Alcohol by Volume reporting. Many diastaticus yeast are commercially available, high-attenuating strains, but wild strains have also been isolated in beer. Regardless of the source of contamination, re-fermentation of finished beer by diastaticus is caused by the secretion of a glucoamylase. In finished beer, glucoamylase breaks down unfermented dextrins, creating newly fermentable carbohydrates. Outside of PCR-based genetic screening, there exists no easy method for detection of diastaticus contamination by the brewery quality control lab. Matt Linske joins us live from the 2019 Master Brewers Conference (https://www.masterbrewerspodcast.com/master-brewers-live) to discuss his evaluation of Farber Pham Diastaticus Medium (FPDM) for the enrichment and detection of diastaticus, and prov

Doug needed an affordable solution for growing up yeast in the brewpub environment, so he got crafty. Special Guest: Doug Hindman.

An effort supported by a professional perfumer to establish a universal sensory language for hops. Special Guest: Georg Drexler.

The Lallemand Brewing team joins us to talk about their new bioengineered, lactic acid-producing Saccharomyces cerevisiae (ADY). Special Guests: Chaz Rice, Eric Abbott, and Molly Browning.

If OSHA shows up at your brewery tomorrow, are you ready? Special Guests: John Olaechea and Nicole Reiman.

An elite group of brewers working behind the scenes to improve hop quality in the US. Special Guests: John Mallet and Tom Nielsen.

What if you could postpone buying new fermentors by reducing variability during fermentation? This week on the show, you'll hear about how this was accomplished at New Belgium while eliminating inaccurate measurements like yeast cell counts & viability. Special Guest: Peter Bouckaert.

A diverse group of commercial brewers work together to chase down the source of extract loss in a hypothetical brewhouse. Special Guests: Emily Rivera and Victor Rini.

Dr. Michael Lewis (https://community.mbaa.com/network/members/profile?UserKey=5f489671-d2e9-4e00-a8c6-61b8c43c33ed) has trained thousands of brewers since launching the UC Davis Brewing Science program in 1962. We talk about his journey, his love affair with stout, "extreme beer," why you're using the wrong beer glass, and the responsibilities we all have as brewers. Special Guest: Michael Lewis.

Tips for improving your process steam system from a longtime Master Brewers district officer, contributor, and course lecturer, Steve Huffman (https://community.mbaa.com/network/members/profile?UserKey=0e8e44ae-d204-467a-ab8b-cfdff5a8de4e). Special Guest: Steve Huffman.

It's no secret that yeast needs zinc for healthy fermentation, but how much and where/when should you add it? What happens when you add too much zinc? Microbiologist Joe Kinney (https://community.mbaa.com/network/members/profile?UserKey=9d82def5-7798-47ab-85ac-4c14a55d0bd7) of FX Matt Brewing Co. joins us to help you get the right amount of zinc into your fermentations.

What if you had a brewery bot that monitored for things like out of spec fermentations, glycol reservoir temp & level, or CIP temps & times, and sent your team alerts by text message? This week on the show, Sam McElwee explains how to leverage big data in small breweries. Special Guest: Sam McElwee.

Ann Spevacek (https://community.mbaa.com/network/members/profile?UserKey=ba2fc9ee-b1ba-4cbc-9f8f-7ffbaeb50d32) & Eric Ritchson (https://community.mbaa.com/network/members/profile?UserKey=c7c67787-eead-4c3b-9842-4a716d54b33a) from Pizza Port Brewing discuss water usage and their journey to wastewater compliance. Special Guests: Ann Spevacek and Eric Ritchson.

Tyler Schoales of Country Malt Group takes us on a deep dive into the most important step in malting.

Alex Gertsman talks about brewing the traditional Russian beverage known as Kvass.