Master Brewers Podcast

Are you prepared to face the most challenging barley crop most of us have ever seen? Special Guests: Drew Sharp, Matt Enns, and Peter Watts.

"Thiolized" CRISPR yeast, the world's 1st convincing argument for mash hopping, and more. Special Guests: Lance Shaner and Laura Burns.

Brian Faivre explains how one of the largest craft brewers is using data and tools (accessible to breweries of any size) to improve their process. Special Guest: Brian Faivre.

Understanding stainless steel alloys, corrosion, vacuum failures, and more. Special Guest: Ashton Lewis.

What it means, where it came from, and how it's made. Special Guests: Andy Morrison, John Harris, and Kevin Davey.

Dan Stromberg discusses industry best practices for glycol system piping. You'll learn how to balance your system, how to size headers for correct flow rates & velocity, which pipe materials to consider, why the ubiquitous solenoid valve is a bad choice, and more. Special Guest: Dan Strömberg.

Tips & inspiration for using honey in your beer. Special Guest: Keith Seiz.

This week on the show we count down the greatest hits that breweries take when OSHA shows up. Special Guests: Brian Godfrey, Dana Johnson, and Gary Nicholas.

Ben Edmunds describes his unique & effective approach to brewing hoppy beer. Special Guest: Ben Edmunds.

A study examining the impacts of wort gravity, IBUs, and serial repitching of California Ale yeast. Special Guests: Luis Castro and Nichole Bryant.

Important tools every brewer should have within reach, as we all struggle to deal with increasing competition, costs, variability in raw materials, and strive to operate more sustainable breweries. Special Guest: Mark Sammartino.

We take a deep dive into the impact Mg can have on the Maillard reactions occurring in the brewhouse and during malting. Special Guests: Euan Thomson and Hannah Charnock.

What does a brewer who is new to brewing hard seltzer need to know about yeast & fermentation? And more importantly, what the heck is actually in yeast nutrient? Which type of nutrient do you need and how much should you be using? Special Guests: Avi Shayevitz, Brittney Christianson, and Eric Abbott.

When Keith Miller got blasted in the face with caustic, he was blinded instantly. This could happen to any brewer. Imagine yourself crawling on the brewery floor, completely blind, in desperate search of a safety shower. What happens in the seconds immediately following an injury like this determines whether or not you'll be blind for the rest of your life. Understanding the risks and being fully prepared for an accident like this greatly increases the odds of regaining your eyesight. Special Guests: Keith Miller and Scott Millbower.

Dextrose, cane sugar, beet sugar, corn syrups, back sweetening with stevia, and more Special Guest: Scott Helstad.

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.

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.