Master Brewers Podcast

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**Master Brewers Podcast**

Each week, thousands of brewers download The Master Brewers Podcast to hear interviews with the industry’s best & brightest in brewing science, technology, and operations. The show is known for featuring technical deep dives, a bit of brewing history, cutting edge research, hard lessons learned, important industry contributors, and no fluff. If you make beer for a living, this show is for you. Thank you, sponsors!

Latest Episodes:

Episode 177: The Art & Science of Roasting Specialty Malt May 27, 2024

Show notes

Specialty malt freshness, roaster technology, flavor development & complexity in specialty malts, and more.

Special Guests: Aaron MacLeod, Chris Schooley, and Jeff Bloem.

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Upcoming Events - Master Brewers Calendar
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Episode 308: Location, Genotype, Year May 20, 2024

Show notes

A unique study of California malting barley and its practical takeaways for brewers.

Special Guest: Maany Ramanan.

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Links:

Effects of genotype and environment on productivity and quality in Californian malting barley — Agronomy Journal
Upcoming Events - Master Brewers Calendar
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Episode 176: Functional Terroir May 13, 2024

Show notes

Three people who know a lot about malting talk about base malt flavor development and the variables driving a lot of creativity in brewing.

Special Guests: Aaron MacLeod, Curtis Davenport, and Sebastian Wolfrum.

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Episode 307: Green Chemistry for Beer May 06, 2024

Show notes

What is green chemistry? How and why should you apply it in your brewery?

Special Guest: Dana Garves.

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Links:

Implementing Green Chemistry Principles in the Beer Quality Control Laboratory: Enhancing Sustainability, Safety, and Cost Efficiency – Dana Garves - Details — 2023 Master Brewers Conference
ASBC
Green Chemistry - American Chemical Society
A review of the cost analysis of iso-octane regeneration for re-use in beer bitterness analysis — 2013 MBAA Annual Conference
Microwaving Micro Media — Oregon BrewLab
Find Hazardous Waste Disposal Nearby
Upcoming Events - Master Brewers Calendar
World Brewing Congress 2024 — Register Now!
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Episode 175: Know Barley, Know Beer Apr 29, 2024

Show notes

Beer consumption per capita in the US has declined steadily since 1980; meanwhile, consumption of wine, cider, and spirits has increased. Keith Armstrong joins us to talk about why, as well as what brewers should be doing about it.

Special Guest: Keith Armstrong.

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Barley and Beer: A New Beginning? — 2020 MBAA TQ
Barley and Beer: A New Beginning? (slides) — 2019 Master Brewers Conference Closing Session
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Episode 306: Barley Lipids Apr 22, 2024

Show notes

Brewing process and quality tips related to barley lipids

Special Guest: Aaron Golston.

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The Impact of Barley Lipids on the Brewing Process and Final Beer Quality: A Mini-Review — MBAA TQ
Barley Lipids: Impact on the Brewing Process and Beer Quality — District Eastern Canada Presentation
District Presentation Archives
World Brewing Congress 2024 — Register Now!
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Episode 183: Dry Hop Creep During In-Package Conditioning Apr 15, 2024

Show notes

Understanding a particular beer's fermentability—and how it changes over time—is a prerequisite to managing in-package conditioning. It’s not uncommon to observe some level of over-attenuation during refermentation, similar to how forced-fermentation tests frequently finish at a lower gravity than production fermentations. In order to reduce the risk of over-pressurization in package, it’s important for brewers to quantify the expected over-attenuation for each brand. Typically, and ideally, the over-attenuation is consistent and can be accurately accounted for within priming sugar calculations. However, this is not always the case—especially with dry-hopped beers. At Allagash Brewing Company, we created a model for our Sixteen Counties brand in order to predict and more accurately account for variable levels of over-attenuation in package due to hop creep.

Special Guest: Heather Muzzy Caron.

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Links:

Poster 65 - Case study: Modeling fermentation data to predict and prepare for dry hop creep during in-package conditioning — WBC Connect 9.19.20 Poster Session
World Brewing Congress 2024
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Episode 305: COGS Apr 08, 2024

Show notes

How a brewer who didn’t know the cost of his flagship beer, implemented a unit economic process that transformed the brewery from dry hopping to high gravity brewing.

Special Guest: Teddy Gowan.

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Links:

Breaking Down COGS for Long Term Brewery Success — District SoCal Presentation
World Brewing Congress 2024
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Episode 187: The Guinness Yeast Apr 01, 2024

Show notes

The Guinness brewery was founded in 1759 by Arthur Guinness. The Guinness brewery group were early exponents of the advancements in microbiology, and particularly yeast husbandry that took place in Europe at the end of the 19th Century. This led Guinness to establish the Watling laboratory in 1901 and subsequent St James’s Gate yeast Library.

16 Guinness yeast isolates were taken from the St James’s Gate yeast library and sequenced using next generation whole genome sequencing. Using Single Nucleotide Polymorphism (SNP) analysis, the genetic lineage of the Guinness yeast were established, with the Guinness yeast forming a monophyletic group (all descendants of a common ancestor). Previous yeast studies have attributed geographical location to domestication; using this information the Guinness yeast were placed with yeast domesticated in the United Kingdom and the United States.

Within the 300+ yeast stored in the St James’s Gate yeast Library there are yeast from historical Irish Brewers. Using the same methods that established the genetic lineage of the Guinness yeast, 8 Irish brewing yeast were similarly assessed. In addition to the genotypic analysis of the Guinness and Irish yeast, the phenotype of the different yeasts were determined.

In this paper we present an understanding of the Guinness and Irish yeast from a genotypic and phenotypic perspective. This analysis established that despite the different brewing attributes of these Irish yeast they all have a common genetic ancestry which is different to that of the United Kingdom yeast and the United States yeast. Consequently, we suggest that there is potential scope for an Irish brewing terroir concept based upon brewing with Irish yeast.

Special Guest: Daniel Kerruish.

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