You've seen the headlines. Is the US government really about to change its recommendations for alcohol consumption? Special Guests: Brian Crawford and Christopher Shepard.

More engineered brewers yeast strains capable of "impossible" feats. Special Guest: Charles Denby.

How affordable automation can free up resources and improve quality in breweries of any size. Special Guest: Matt Cottrell.

Richard Preiss discusses his work with genetically unique yeast used to produce Norwegian farmhouse beers known as kveik. Special Guest: Richard Preiss.

How Two Roads Brewing keeps its customers safe…alcohol or not. Special Guest: Karen Stangl.

Employer responsibilities, hazard assessments, finding the right safety glasses, the pitfalls of respiratory protection, employee buy-in, and more. Special Guests: Andrew Dagnan, Corey Martin, and Jim Kuhr.

How to tap into the power of consumer testing for even the smallest of breweries. Special Guest: Tessa Schilaty.

A Master Brewers member requested an episode about CO2 systems, CO2 quality, and best practices. Here it is. Special Guests: Dave Thomas, Eric Meyer, Gabriel Dominguez, Jeff Carter, and Mark Fischer.

An update from the fast-moving world of gene editing, as it relates to hops. Special Guest: Chris Willig.

For smaller brewers, yeast management can be a challenging prospect. Many mid-size to small breweries attempt to make a wide range of beer styles that require a plethora of yeast strains. Due to production limitations, brewers are often forced to stretch yeast pitching windows or purchase brand new yeast pitches at a dramatically high cost. A study was performed to evaluate potential media that would allow for adequate dormancy and viability of harvested yeast slurries for long term re-pitching opportunity. Various media were added to decanted yeast slurry and viability was measured over determined time periods to track health of the stored yeast. Results indicate that monopotassium phosphate, standard distilled water, alkaline mineral water, and a solution with sunflower oil all provide varying degrees of health preservation of long storage periods up to one month. Minimal changes were observed with adequate dilutions and these results will be discussed. Special Guest: Matt Couch.

An overview of the options for pasteurizing beer, and how pasteurization works at Goose Island. Special Guests: Gus Grosenbaugh and Michael Owens.

Filling equipment within a brewery is ironically one of the best places for microbial growth to thrive. There are nooks, crannies, and blind spots that beer can sneak into, which are also challenging to clean. Beer filling equipment is also constructed using a variety of different materials that require specifically tailored cleaning chemicals to prevent corrosion while working effectively to remove soil. Every brewery has a different filling operation including equipment, surrounding space, and utilities, therefore different needs for chemicals and cleaning practices. As a brewery optimizes its filler cleaning practices and chemicals, it is also essential to validate that the chemicals and method of cleaning are both working effectively. To avoid having every brewery reinvent the wheel with filler cleaning practices and save the time and money it takes to trial new processes, this presentation will share one brewery’s story of developing a robust cleaning program on both of its canning lines. We will discuss how we worked directly with our chemical supplier and equipment manufacturers to find the best compatible chemicals for effective cleaning on both of our lines. We will also discuss the microbiological and chemical quality checks that were put in place to validate filler cleaning process and chemicals to ensure product integrity, and share the improvements that were made from a quality management lens to empower employees to make informed quality decisions. Special Guests: Levi Bainum and Riley Seitz.

What's the buzz in omics all about and how can it help you make better beer? Special Guests: Glen Fox, Harmonie Bettenhausen, and Laura Burns.

The Inspiring History and Legacy of American Lager Beer is envisioned to be a nine-volume series of books covering the history of the American lager brewing industry from the 1840s to the 1940s and the evolution of adjunct lager beer as America’s “national beverage.” The “surprising” aspect of this history is that it ever happened at all, given the half-century-long assault on the industry between the 1870s and 1910s to impose an “American Reinheitsgebot.” Unified in this objective were a plethora of the nation’s political, cultural, and agricultural institutions—all seeking to ban to use of rice and corn-based products in the brewing of American ales and lagers. Equally united in opposition to this effort were the brewers and brewing scientists of America. In battles that were passionate, highly public, and intense in nature, these brewing industry advocates successfully defended the right of American brewers to brew with the ingredients of their choice. It is a powerful legacy not only for America’s first revolution in beer (the adjunct lager brewing industry) but also for the nation’s second revolution in beer (the American craft brewing industry). Special Guest: Greg Casey.

A deep dive on beer foam with a couple of familiar guests, one of whom literally wrote the book on foam. Special Guests: Ashton Lewis and Charlie Bamforth.

Just when you thought light-struck flavor in beer was permanent... Special Guests: Catherine Villa and Keith Villa.

A couple of experts offer tips to help your brewery beat the summer heat. Special Guests: Nick Donofrio and Rissa Spalding.

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.

If you have the same canning line as Jack, you might want to listen up. Special Guest: Jack Van Paepeghem.

Noise exposure may not be on your brewery's radar, but this is an area in which an ounce of prevention is worth a pound of cure. Special Guest: Jonathan Borntrager.

Can chemical analytics be used to predict what a sensory panel will taste? Can machine learning be used to improve a beer? Special Guests: Kevin Verstrepen and Michiel Schreurs.

Specialty malt freshness, roaster technology, flavor development & complexity in specialty malts, and more. Special Guests: Aaron MacLeod, Chris Schooley, and Jeff Bloem.

A unique study of California malting barley and its practical takeaways for brewers. Special Guest: Maany Ramanan.

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.

What is green chemistry? How and why should you apply it in your brewery? Special Guest: Dana Garves.

Beer consumption per capita in the US has declined steadily since 1980; meanwhile, consumption of wine, cider, and spirits has increased. Keith Armstrong (https://community.mbaa.com/network/members/profile?UserKey=c158a3db-642f-4178-af4e-68c787d6316b) joins us to talk about why, as well as what brewers should be doing about it. Special Guest: Keith Armstrong.

Brewing process and quality tips related to barley lipids Special Guest: Aaron Golston.

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.

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.

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.

What is Kernza and does it belong in your next recipe? Special Guests: Alexandra Diemer , Harmonie Bettenhausen, Juan Medina Bielski, Tessa Peters, and Xiang Yin.

This is what happens when someone reaches out to suggest a great podcast topic. Becky Rudolf had questions about centrifuge operation so we mobilized a small army of Master Brewers members to provide answers. Special Guests: Andrew Conlon, Becky Rudolf, Christopher Clausen, Louwrens Wildschut, Marco Garcia, Morgan Harry, Steven Lyerly, and Zach Kelly.

We celebrate the first decade of craft malt by catching up with a few of its pioneers and talking about what craft malt can do for beer. Special Guests: Andrea Stanley, Brent Manning, and Todd Olander.

We take a deep dive into oak barrels. You'll hear about the properties of oak, the different types, and all about the complexities of seasoning and toast. Special Guests: Amy LaHue, Andrew Wiehebrink, and Noah Steingraeber.

A preview of the Olympics of brewing conferences, the WBC, which only occurs every 4 years and hasn’t been held in person since 2016 due to the pandemic. Special Guests: Lauren Torres and Sylvie Van Zandycke.

We go behind the scenes with the 3 moderators responsible for ensuring the highest possible quality content on the industry’s best technical brewing forum. Special Guests: Andy Tveekrem, Lars Larson, and Walter Heeb.

Does your brewery can or bottle? Do you pay close attention to your rinser or just assume it does what it's supposed to? This week on the show, we take a deep dive into water rinsers with a team of Master Brewers who collaborated to publish a Best Practices document you can use to get bottle and can rinsing done right. Special Guests: Ben Bailey, Dave Duff, Eric Samp, Heather Muzzy Caron, and Tim Lozen.

We thought we'd celebrate our 300th episode by giving John Bryce they day off...kind of. Special Guest: John Bryce.

We take a look at spirit barrel aging techniques from the perspective of Julian Shrago at Beachwood Brewing Special Guest: Julian Shrago.

A case study at New Belgium to understand the impact of can coatings on beer volatiles. Special Guests: Brooke Gushen and Nate Burns.

This week on the show, presenters from the Juicy Dry Hopping workshop in Calgary (https://mbaa.confex.com/mbaa/2019/meetingapp.cgi/Session/1081) join us to talk about their quest to maximize flavor, aroma, and efficiency in heavily dry hopped beers. Special Guests: Ben Edmunds, Daniel Sharp, Evan Partridge, and Ryan Dunnavant.

Adjusting expectations and processes to navigate an increasingly delicate malt supply chain. Special Guests: Curtis Davenport, Harmonie Bettenhausen, and Xiang Yin.

Our friends at Goose Island talk about their journey reducing TPO on small scale canning lines. This episode was recorded live during the 2019 Master Brewers Conference. Special Guests: Brooke Bell and Mike Kania.

Different paths of evolution and answers to questions about the genetic identity of commercially available yeast strains. Special Guest: Fabio Faria-Oliveira.

Dry hop geyser survivors talk about their experiences and how you can avoid repeating their dangerous mistakes. Special Guests: Cody Green, Daniel Sharp, George de Piro, Jessica Young, Lee Lonnes, and Victor Rini.

Mechanisms and Strategies to Manage Temperature Stratification in Brewery Vessels Special Guest: Travis Audet.

To rinse or not to rinse - what's in your can? Our friends at Community Beer take us on a journey to eliminate microbes @ can filling. Special Guests: Jamie Fulton and Mark Bagazinski.

Real-world can seamer troubleshooting courtesy of Master Brewer's award-winning technical brewing forum. Special Guest: David Garab.

Jason Perkins talks about beer development at Allagash Brewing Co. Special Guest: Jason Perkins.

Frequent MBAA course lecturer, Gabriel Dominguez, offers tips to reduce your brewery's CO2 consumption. Special Guest: Gabriel Dominguez.

A simple engineering solution with complex implementation. Special Guest: Evan Meffert.

Maitreya Dunham and Tom Schmidlin talk about an exciting study that aims to better understand yeast mutations during serial repitching. Special Guests: Maitreya Dunham and Tom Schmidlin.

Author of Quality Management: Essential Planning for Breweries and founder of Top Note Tonic, Mary Pellettieri, discusses how innovation challenges quality systems. Special Guest: Mary Pellettieri.

Charlie Bamforth discusses authenticity vs technology in lager beer production. Special Guest: Charlie Bamforth.

Does dry hopping inoculate your beer with beer spoiling bacteria? Do the anti-microbial properties of hops offer enough protection? Can dry hopping fix a dirty beer? This week on the show, our friends from Shiner set out to better understand the microbiological impact of dry hopping. Special Guest: Laura Hill.

Master Brewers wants to fund your next innovation. Hear how the program works, as well as an overview of several projects that have already been funded. Special Guests: Doug Wilson, Kurt Driesner, Lauren Torres, Mark Jaeggi, Mike Billon, Molly Browning, Ryan Bross, and Tom Shellhammer.

The MBAA Brewery Safety Committee brings you the story of a real-life electrical accident in a brewery, as well as tips and other resources for keeping brewers safe. Special Guests: Brian Godfrey and David Gonzalez.

Catch up with Pat Hayes before he delivers the keynote address during the Master Brewers Conference in Seattle Oct 6. We discuss some exciting new releases coming just before Pat’s retirement, the OSU barley project, how Pat ended up becoming a barley breeder in the first place, and more. Special Guest: Patrick Hayes.

Has your brewery put off building a sensory program because it seems overwhelming? Lindsay Barr is here with the tips and baby steps you need to make immediate progress. We also take a peek under the hood of the ASBC Sensory Subcommittee and hear about some of the awesome new tools they've produced. Whether your brewery needs to start from scratch or already has a functional sensory program, this interview with Lindsay is sure to help you take things to the next level. Special Guest: Lindsay Barr.

The identification of the gene that determines whether or not a yeast strain is haze-positive. Special Guest: Laura Burns.

A discussion of flavors found in mixed fermentations. Special Guest: Jen Blair.

John Paul Maye discusses results from the analysis of haze in a dozen New England IPAs and how the haze traps non-polar hop compounds to create the unique flavors of this beer style. This work was recently presented at the 2018 Brewing Summit, where Dr. Maye was awarded best presentation. Special Guest: John Paul Maye.

How things work in a dedicated, certified gluten-free brewery Special Guest: Alan Windhausen.

Various principles in fluid dynamics with practical applications in the brewery (and a few puns). Special Guests: Allen Young and Ashton Lewis.

Marcus Cox talks ingredients, process, best practices, and authenticity. Special Guest: Marcus Cox.

Shelf-life, performance, and consistency of Active Dry Yeast (ADY) vs Freshly Propagated Yeast (FPY). We also explore the application of ADY for bottle conditioning and more. Special Guests: Kevin Lane and Marcelo Cerdan.

New insights into the question of whether bottles or cans will keep your beer fresh longer. Special Guest: Katie Fromuth.

During the 2016 World Brewing Congress, MBP host John Bryce met a couple of beer-brewing monks from Italy. Fr. Martin and Br. Augustine join us to talk about monastic brewing, their brewery, and their beers. Special Guest: Brewmonks of Norcia.

Hop Quality Group audits & things to look for during your next farm visit Special Guests: Ben Bailey and Patrick Chavanelle.

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.

An incident at Goose Island that we can all learn from. Special Guests: Daryl Hoedtke and Gabe Capan.

Brewers who’ve used the most recent public hop variety released by the USDA share their experiences. Special Guests: Eric Sannerud, Jeremy Moynier, John Leingang, John Trogner, and Max Shafer.

A compilation of 5 years of mid fermentation dry hopping studies at New Belgium. Special Guests: Justin Alexander and Stacey Williams.

Mitch Steele talks about the evolution of IPA. We go all the way from IPA's early history to modern times, as well as hear about some of Mitch's strategies for brewing IPA at New Realm. Untitled https://files.fireside.fm/file/fireside-uploads/images/6/6862bc36-d6ba-44cd-ad18-93b0038a8945/yMIhrHl7.jpg (http://my.mbaa.com/ItemDetail?iProductCode=69008) Special Guest: Mitch Steele.

There’s a new hop breeder in town and she’s been busy innovating to release public hop varieties faster. We discuss her impressive progress thus far, 2 exciting new lines to look out for, the balance of public & private breeding, how your brewery can make a difference, and more. Special Guest: Kayla Altendorf.

Just when you thought you knew everything you needed to know about carrageenan and its brewing application, Andrew Fratianni & Mark Sammartino join us to get super nerdy about seaweed and help you make better beer. Special Guests: Andrew Fratianni and Mark Sammartino.

An analysis of hard seltzer fermentations to optimize ingredients and performance. Special Guest: Ben Koppenhaver.

Joe Williams, the Sierra Nevada Brewing Company Endowed Brewer at UC Davis, talks about HSA. Special Guest: Joe Williams.

How a brewery that punches above its weight in the sustainability department recaptures CO2 at a former top secret military listening post. Special Guests: Julie Broaddus and Mike Sutherland.

Mary-Jane Maurice (the only American with a diploma from the Maltsters' Association of Great Britain) arms us with more knowledge about malting and malt COAs so we can all make better beer. Special Guest: Mary-Jane Maurice.

Advances in hulless malting barley (and why you should care) Special Guest: Keith Armstrong.

Jace Marti talks about Berliner Weisse production at his 159-year-old family-run brewery. Special Guest: Jace Marti.

What's Krispier Than KRISPY? Special Guest: Eugene Fletcher.

John Palmer & Ashton Lewis help us demystify the passivation of stainless steel, separate fact from fiction, and pick up some pointers for keeping your stainless steel healthy. Special Guests: Ashton Lewis and John Palmer.

Does FAN (from hops?!?) put the creep in dry hop creep? Special Guest: Paul Chlup.

Everything you've always wanted to know about spent grains. Special Guest: Bill Cromie.

Is the ubiquitous hydrometer the right tool for the job? How can you improve the accuracy & precision of your measurements? Special Guest: Michael Mosher.

This is the story of how Fritz Maytag, father of the American beer revolution, transformed "the last medieval brewery in the world" into one of the most modern breweries on the planet. Special Guest: Fritz Maytag.

A plant breeding experiment that’s been running continuously since 1896 produces some unexpected results. Special Guests: Darin Riggs, Matt Riggs, and Steve Moose.

Aaron Justus is back to lead us on an awesome journey tracking IBUs throughout the brewing process. This episode is full of surprises, and I guarantee you're going to learn something. Special Guest: Aaron Justus.

Follow Joe Walts on his journey building lauter simulations to better predict & improve brewhouse efficiency. Special Guest: Joe Walts.

Val Peacock talks about the biggest problem in hop quality - hop drying. You'll also hear from Bill Arendt, the Wisconsin hop grower who built a better mousetrap. Special Guests: Bill Arendt and Val Peacock.

The story behind the development of the first NA beer from Sam Adams Special Guest: Eryn Bottens.

Half of Odell's small but impressive quality team joins us to discuss what they do. Special Guests: Lauryn Rivera and Tess Downer.

Advice for how to navigate brewery construction Special Guests: Andy Hooper and Jordan Schiess.

Kevin Sibbett discusses a lauter tun upgrade at Yuengling, the process of optimizing brewhouse efficiency, troubleshooting malt handling, and understanding mill gaps and grist composition. Special Guest: Kevin Sibbett.

It doesn't matter how good you are at counting cells if the sample wasn't prepared and handled properly. Bill Maca takes us on a deep dive into the most important part of yeast cell counts that nobody talks about. Special Guest: Bill Maca.

A powerful tool for making quality decisions. Special Guest: Travis Audet.

Cécile Chenot discusses observations from thiol research at Université Catholique de Louvain Special Guest: Cécile Chenot.

A thorough test of an age-old debate, conducted on modern beer styles Special Guest: Ali Schultz.

From a consumer safety standpoint, glass shards from broken bottles present one of the most serious risks that a brewery may encounter. In order to mitigate the considerable risk to consumers, any brewery that runs a glass bottle filler should develop and implement a formal burst bottle mitigation procedure for their packaging department. Members of the Craft Brewers Glass Quality Group describe the basic outline of such a procedure and resources to enable breweries to develop their own burst bottle mitigation program. Special Guests: Ben Bailey, Shawn Theriot, and Tim Lozen.

Mitch Steele has advice for craft brewers who want to produce non-alcoholic products. Special Guest: Mitch Steele.

Boston Beer determines how to accurately measure sessionability before releasing a new brand. Special Guest: Micaela Kraft.

What happens when an allergen is grown on the farm next door? Special Guest: Wade Begrow.

Sierra Nevada studies the impact of dry hopping at different stages of fermentation. Special Guests: Maria Moutsoglou and Will Cayler.

This week on the show, Gene editing for brewers... and where things might be headed for barley & hops. Special Guests: Steve Strauss and Tom Shellhammer.

What's the actual shelf life of the hops in your cooler, and what happens if you keep them there for a few more years? Special Guest: Mark Zunkel.

Is your brewery just doing things the way they've always been done, or is someone like Paige optimizing processes to uncover new efficiencies and tremendous savings? Special Guest: Paige Lesondak.

There are lots of different approaches to producing NA beer. Justin McKellar walks us through the tradeoffs of each method. Special Guest: Justin McKellar.

You and I both know that beer has a lot of nutritional value, but are we prepared to speak intelligently about that? How do we get consumers to look past beer's stereotypes and click-bait headlines? Special Guest: Glen Fox.

The quest to determine the origin of hop creep takes an interesting twist. Special Guest: Matt Cottrell.

The popularity of heavily-hopped beer styles has put USA hops front and center, but threats are looming; wildfire, climate change, water availability, the loss of hop farming families, and the ongoing shift from public to private hops. Hop growers Darren Gamache (VGF) and John Segal (Segal Ranch), master brewer Karl Ockert, and hop consultant Eric Sannerud joined John Bryce on stage during the 2022 Brewing Summit to discuss these topics and more. Special Guests: Darren Gamache, Eric Sannerud, John Segal, and Karl Ockert.

When Madtree Brewing Co. expanded from a 15 bbl brewhouse to a 100 bbl brewhouse, they experienced intermittent acetaldehyde spikes in one of their brands. Becca Ransohof & Trent Leslie walk us through the troubleshooting process that resolved the issue. Special Guests: Becca Ransohoff and Trent Leslie.

What is ISTT water and what can it do for us? Special Guests: Carl Halterman and Jeff Gunn.

The discovery of new alpha and beta acids. Special Guest: John Paul Maye.

Graham Stewart discusses the mechanics of yeast stress during the 2019 Master Brewers Conference in Calgary Special Guest: Graham Stewart.

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.

OSU probes the sustainability of hops, from kiln cycles to double dry hopping. Special Guests: Lindsey Rubottom and Tom Shellhammer.

Oliver Meinhold takes us back to the basics of cleaning & sanitation in the brewery. Special Guest: Oliver Meinhold.

Like it or not, you're in the wastewater business. Special Guest: Campbell Morrissy.

Do you know how much DO is in your wort? What percentage of injected oxygen is solubilized? Derek Dawson set out to answer these questions at Modern Times Beer. Special Guest: Derek Dawson.

An incident at Goose Island that we can all learn from. Special Guests: Daryl Hoedtke and Gabe Capan.

A recent Master Brewers Technical Quarterly paper explores the answer. Special Guests: Aaron Staples, Alec Mull, Alex Adams, Rob Sirrine, and Scott Stuhr.

The previous episode explained how and why North American 2-row barley evolved to take on 6-row traits. This week Joe Hertrich explains why that's problematic for all-malt brewers and what can be done about it. Special Guest: Joe Hertrich.

Since 1972 North American 2-row barley has slowly but steadily evolved into something that has more in common with 6-row than traditional European 2-row barley. Find out why this is great news for adjunct brewers and problematic for all-malt brewers. Special Guest: Joe Hertrich.

Things to consider before making the transition from bagged to bulk malt. Special Guest: Tim Roberts.

The author of one of the latest publications from ASBC & MBAA joins us to talk about Mashing. Special Guest: Evan Evans.

Our friend, Dr. Yin, returns to discuss his new Malt book and the 2021 barley crop Special Guest: Xiang Yin.

Stijn Mertens and Jan Steensels talk about what's happening inside one of the world's most advanced yeast labs. Special Guests: Jan Steensels and Stijn Mertens.

How Wicked Weed made a beer smell like cannabis, without using cannabis. Special Guests: Joe Pawelek and Ross Hunsinger.

A collaboration between OSU's Barley Project Lab, Admiral Maltings, and Seismic Brewing explores the possibilities for achieving Maris Otter flavor in newer barley varieties, bred for better agronomics & brewhouse performance. Special Guests: Campbell Morrissy and Curtis Davenport.

To what extent does yeast strain selection & dry hop timing put the haze in your hazies? Special Guests: Keith Lacy and Laura Burns.

Joe Hertrich continues discussing how to establish your own criteria for malt performance on your specific recipe, process, and equipment rather than relying on theoretical "good" values on a malt COA. He explains how to track brewhouse yield, lauter performance, and attenuation vs. beta glucan. Special Guest: Joe Hertrich.

Fan favorite, Joe Hertrich, is back with an extremely practical approach to evaluating malt performance based on his experience at breweries of drastically different sizes over a 50-year period. Special Guest: Joe Hertrich.

BSG's adjunct professor & head comedian explain the difference between terms like rolled, flaked, toasted, micronized, and torrified; How it's all made, what's "mash ready," what's not, and why. Special Guests: Allen Young and Ashton Lewis.

How our guest uses wood in brewing, how Louis Pasteur ruined beer, and how maybe when the liquid in a barrel can't become a beer, it can get another purpose. Special Guest: Peter Bouckaert.

Luke Chadwick (Bell's), Andy Farrell (Bell's), Tom Shellhammer (OSU), and Jason Perkins (Allagash) take a deep dive into the phenomenon known as Dry Hop Creep. Special Guests: Andy Farrell, Jason Perkins, Luke Chadwick, and Tom Shellhammer.

How & why to operate a mash filter Special Guest: Jason Platek.

Have you ever wondered if you're pushing the limits of how much pressure your cans can handle? A Master Brewers Past President joins us to discuss a chart he designed to keep you out of trouble. Special Guest: Jim Kuhr.

How yeast propagation works (both in the lab & in the brewery) at Urban Chestnut Brewing Co. Special Guest: Florian Kuplent.

As reported in Nature Communications (https://www.nature.com/articles/s41467-018-03293-x), Charles Denby used CRISPR-Cas9 (https://www.wnycstudios.org/podcasts/radiolab/articles/update-crispr) to successfully engineer brewers yeast (https://www.nytimes.com/2018/03/20/science/craft-beer-hops.html) to produce linalool and geraniol. We interview both Charles and Bryan Donaldson (Lagunitas) who oversaw the sensory analysis for this groundbreaking study. Special Guests: Bryan Donaldson and Charles Denby.

An exciting, new 2-row winter variety coming out of Virginia Tech, the advantages winter barley brings to growers, maltsters, and brewers, the challenges ahead, and how you can get involved. Special Guests: Ashley McFarland, Nicholas Santantonio, Trey Hill, and Zach Gaines.

How & why Resident Culture conditions with speise. Special Guest: David Fuhrer.

How Drake's Brewing Co approaches sustainability. Special Guest: Hal McConnellogue.

Elliot Parcells & Josh Pohlmann put together some experiments to better understand if the sanitizers used at Bell's Brewery were doing their jobs.

Everyone is doing it. Are you doing it safely? Special Guest: Mark Jaeggi.

2 real-life brewery horror stories and 3 guys who hope you'll make a new year's resolution to take brewery safety seriously. Special Guests: Brian Faivre and Eric Moore.

Over-carbonation. Exploding bottles. Lawsuits. Super-attenuation caused by diastaticus contamination is a hot topic in the brewing industry. We bring you interviews with brewers, yeast suppliers, and independent microbiologists to talk about detection, prevention, and more. Whether your strategy is to keep diastaticus out of your brewery altogether or to manage it alongside other Saccharomyces cerevisiae strains lacking the STA gene, you're guaranteed to learn something from these interviews. Special Guests: Andy Tveekrem, Matthew Peetz, Matt Linske, Michelle McHugh, Sylvie Van Zandycke, Tobias Fischborn, and Wade Begrow.

Over-carbonation. Exploding bottles. Lawsuits. Super-attenuation caused by diastaticus contamination is a hot topic in the brewing industry. We bring you interviews with brewers, yeast suppliers, and independent microbiologists to talk about detection, prevention, and more. Whether your strategy is to keep diastaticus out of your brewery altogether or to manage it alongside other Saccharomyces cerevisiae strains lacking the STA gene, you're guaranteed to learn something from these interviews. Special Guests: Andy Tveekrem, Matthew Peetz, Matt Linske, Michelle McHugh, Sylvie Van Zandycke, Tobias Fischborn, and Wade Begrow.

Franco-Belgian style table beer & how Jester King brews their version Special Guest: Jeffrey Stuffings.

How brewery chillers work, troubleshooting tips, common mistakes, and easy preventative maintenance to keep it running for years to come. Special Guest: Damon Reed.

The hotly anticipated release of the USDA public hop breeding program's 1st tropical aroma bomb. What it took to finally get here, what the future looks like, and more. Special Guest: John Henning.

Why does dry-hopping during active fermentation change sensory profiles? Is the black box of biotransformation really what drives those changes or is it something else entirely? Special Guests: Leandro Meiners and Mati Cavanna.

Using the dissolved CO2 content of active fermentations to control your process. Special Guests: Andrew MacIntosh and Karen Fortmann.

The disease has moved out of Africa, it's now in the Middle East. It's only a matter of time before it arrives. It's a numbers game. Pat Hayes joins us to talk about barley breeding, the race against disease, genetic tools, and more. Special Guest: Patrick Hayes.

Are we one step closer to understanding the origin of Hop Creep? Special Guest: Charlie Bamforth.

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.

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.

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.

How to get away with a mid-fermentation dry-hop AND harvest healthy yeast for repitching. Special Guest: Jessica Young.

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

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

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

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

Why dry hopping & yeast health are at odds with each other, what to look out for, and how to make the best of this challenging combination. Special Guest: John Giarratano.

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

Have you ever noticed that the more you dry-hop, the worse your foam is? Special Guest: John Paul Maye.

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.

Our friends at Hopsteiner continue to unlock the secrets of New England IPA Special Guests: Christina Schmidt and Martin Biendl.

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.

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.

The story of how Bell's brewery reduced its electrical consumption 5% while growing production more than 3%. Special Guests: Kate Martini and Walker Modic.

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.

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

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.

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.

The father of the gluten-removed beer category joins us to discuss recently updated federal regulations that may affect your gluten-free or gluten-reduced claims. That's the first part of today's show. After the break, stay tuned to hear the story of how the first commercial gluten-removed barley brew came to life. Special Guest: Joe Casey.

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.

Remember learning about Kveik back on episode 102 (https://www.masterbrewerspodcast.com/102)? This time, we catch up with the man who tracked down these yeasts and reinvigorated a traditional farmhouse brewing culture that nearly died out. You'll also hear about a time when it was illegal NOT to brew Christmas beer. Special Guest: Lars Marius Garshol.

The guy who explained how we narrowly avoided an American Reinheitsgebot on episode 174 (https://www.masterbrewerspodcast.com/174) is back with more surprises. This time you'll hear about the widespread use of malt substitutes in Germany, a beer war, and the birthplace of America's most popular beer style. Special Guest: Greg Casey.

We look back at the last 70 years of innovations in brewing, we look forward to what the future holds, and we hear a pint full of great anecdotes from an author with whom we're all familiar. Special Guest: Charlie Bamforth.

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 within draught systems to ensure that the beer poured is exactly as intended. Special Guest: Keith Lemcke.

In 2018 Goose Island was plagued with a wild yeast contamination identified in post centrifuged products. This is how we systematically sought root cause, and ultimately eradicated the contamination despite our previous process understandings. Special Guests: Alex Nham and Joey Tidei.

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 cultures possess this capacity. High-activity strains may release 10-30x higher concentrations of free thiol from the same amount of available precursor, relative to low-activity strains. This variation has been linked to a range of inactivating mutations in the carbon-sulfur ß-lyase encoding gene, IRC7. In this study we have catalogued several additional mutations in IRC7 that are found in brewing strains of S. cerevisiae. Based upon known mutations that affect wine strains we compare predicted IRC7 activity for various brewing strains, and actual measurements using a model substrate. Furthermore, we show that one of the mutations only found in brewing strains inactivates IRC7. Overall, the data show that brewing S. cerevisiae strains vary widely in their potential to release polyfunctional thiols from conjugated precursors, and that efforts to extract maximum flavor from malt and hops should include consideration of yeast strain. Special Guests: Chris Curtin and Karen Fortmann.

The story of how Creature Comforts Brewing tracked down and eliminated metallic off-flavor in kettle-sours. Special Guest: Spencer Britton.

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.

Employer responsibilities, hazard assessments, finding the right safety glasses, the pitfalls of respiratory protection, employee buy-in, and more. Special Guests: Andrew Dagnan, Corey Martin, and Jim Kuhr.

Noise exposure may not be on your brewery's radar, but this is an area in which an ounce of prevention is worth a pound of cure. Special Guest: Jonathan Borntrager.

Did you know that the gelatinization temperature of your malt could be as low as 136F or as high as 154F? Charlie Bamforth's successor joins us to talk about variations in starch structure and what that might mean for your mash. Special Guest: Glen Fox.

For smaller brewers, yeast management can be a challenging prospect. Many mid-size to small breweries attempt to make a wide range of beer styles that require a plethora of yeast strains. Due to production limitations, brewers are often forced to stretch yeast pitching windows or purchase brand new yeast pitches at a dramatically high cost. A study was performed to evaluate potential media that would allow for adequate dormancy and viability of harvested yeast slurries for long term re-pitching opportunity. Various media were added to decanted yeast slurry and viability was measured over determined time periods to track health of the stored yeast. Results indicate that monopotassium phosphate, standard distilled water, alkaline mineral water, and a solution with sunflower oil all provide varying degrees of health preservation of long storage periods up to one month. Minimal changes were observed with adequate dilutions and these results will be discussed. Special Guest: Matt Couch.

More engineered brewers yeast strains capable of "impossible" feats. Special Guest: Charles Denby.

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.

A Master Brewers member requested an episode about CO2 systems, CO2 quality, and best practices. Here it is. Special Guests: Dave Thomas, Eric Meyer, Gabriel Dominguez, Jeff Carter, and Mark Fischer.

Filling equipment within a brewery is ironically one of the best places for microbial growth to thrive. There are nooks, crannies, and blind spots that beer can sneak into, which are also challenging to clean. Beer filling equipment is also constructed using a variety of different materials that require specifically tailored cleaning chemicals to prevent corrosion while working effectively to remove soil. Every brewery has a different filling operation including equipment, surrounding space, and utilities, therefore different needs for chemicals and cleaning practices. As a brewery optimizes its filler cleaning practices and chemicals, it is also essential to validate that the chemicals and method of cleaning are both working effectively. To avoid having every brewery reinvent the wheel with filler cleaning practices and save the time and money it takes to trial new processes, this presentation will share one brewery’s story of developing a robust cleaning program on both of its canning lines. We will discuss how we worked directly with our chemical supplier and equipment manufacturers to find the best compatible chemicals for effective cleaning on both of our lines. We will also discuss the microbiological and chemical quality checks that were put in place to validate filler cleaning process and chemicals to ensure product integrity, and share the improvements that were made from a quality management lens to empower employees to make informed quality decisions. Special Guests: Levi Bainum and Riley Seitz.

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.

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.

Just when you thought light-struck flavor in beer was permanent... Special Guests: Catherine Villa and Keith Villa.

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 compounds found in both un-hopped and hopped wort (with Amarillo® (VGXP01), Cashmere, Idaho grown Saaz (Osvald-72 c.v.), and Czech Saaz) and tracks them through the fermentation process confirming the volatility of some thiols and most notably the presence of 4-methyl-4-mercaptopentan-2-one (4MMP) in the final beer at a retention time of 9.5 minutes, a compound that contributes a catty, black currant/Sauvignon Blanc aroma character. Differences in hop varieties were compared with an American ale yeast, and the effect of yeast strain as well as temperature on thiol production with VGXP01 was compared between an American ale, German lager, Belgian saison, and Brettanomyces bruxellensis strain. Special Guest: Tim Wallen.

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.

Audrey Skinner (https://community.mbaa.com/network/members/profile?UserKey=e04b0dda-bf79-460f-8904-4c64c9b50083) joins us to talk about bright tank purges and other important battles in the war you should be waging against dissolved oxygen in your brewery. Special Guest: Audrey Skinner.

Need to remove haze? Need to add haze? Need to stabilize flavor? This week, we're talking applications for tannic acid in the brewery. Special Guest: Joe Formanek.

Specialty malt freshness, roaster technology, flavor development & complexity in specialty malts, and more. Special Guests: Aaron MacLeod, Chris Schooley, and Jeff Bloem.

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.

Beer consumption per capita in the US has declined steadily since 1980; meanwhile, consumption of wine, cider, and spirits has increased. Keith Armstrong (https://community.mbaa.com/network/members/profile?UserKey=c158a3db-642f-4178-af4e-68c787d6316b) joins us to talk about why, as well as what brewers should be doing about it. Special Guest: Keith Armstrong.

The Inspiring History and Legacy of American Lager Beer is envisioned to be a nine-volume series of books covering the history of the American lager brewing industry from the 1840s to the 1940s and the evolution of adjunct lager beer as America’s “national beverage.” The “surprising” aspect of this history is that it ever happened at all, given the half-century-long assault on the industry between the 1870s and 1910s to impose an “American Reinheitsgebot.” Unified in this objective were a plethora of the nation’s political, cultural, and agricultural institutions—all seeking to ban to use of rice and corn-based products in the brewing of American ales and lagers. Equally united in opposition to this effort were the brewers and brewing scientists of America. In battles that were passionate, highly public, and intense in nature, these brewing industry advocates successfully defended the right of American brewers to brew with the ingredients of their choice. It is a powerful legacy not only for America’s first revolution in beer (the adjunct lager brewing industry) but also for the nation’s second revolution in beer (the American craft brewing industry). Special Guest: Greg Casey.

Biotransformation has become a buzzword in the brewing community, with many brewers even performing dry hopping at certain specific times to hit what is considered to be the “biotransformation sweet spot.” Academic literature does not support these claims. With the aid of enzymes developed for the wine industry, two experimental IPA beers were brewed: one with an enzyme preparation aimed at hydrolyzing glycosides and the other with a β-lyase preparation aimed at releasing bound thiols. Triangle tests for each treatment were carried out by a panel of over 25 participants, composed of brewers and judges, and showed that both beers were significantly different from the control, yet preference was overwhelmingly toward the no-enzyme IPA control beer. Furthermore, the descriptive analysis carried out by the same panel showed a clear trend toward both enzyme beers being less tropical/fruity and more herbal and/or citrusy, the exact opposite of the purported benefit of biotransformation. Special Guests: Leandro Meiners and Mati Cavanna.

Does increasing the whirlpool trub carryover by 20% significantly affect beer quality? That's what Hayley & Tom set out to determine at Stone's Richmond, VA brewery. Special Guests: Hayley Goodwin and Tom Boudreau.

Does your brewery can or bottle? Do you pay close attention to your rinser or just assume it does what it's supposed to? This week on the show, we take a deep dive into water rinsers with a team of Master Brewers who collaborated to publish a Best Practices document (https://www.mbaa.com/publications/tq/tqPastIssues/2019/Pages/TQ-56-3-0730-01.aspx) you can use to get bottle and can rinsing done right. Special Guests: Ben Bailey, Dave Duff, Eric Samp, Heather Muzzy Caron, and Tim Lozen.

This is what happens when someone reaches out to suggest a great podcast topic. Becky Rudolf had questions about centrifuge operation so we mobilized a small army of Master Brewers members to provide answers. Special Guests: Andrew Conlon, Becky Rudolf, Christopher Clausen, Louwrens Wildschut, Marco Garcia, Morgan Harry, Steven Lyerly, and Zach Kelly.

We take a deep dive into oak barrels. You'll hear about the properties of oak, the different types, and all about the complexities of seasoning and toast. Special Guests: Amy LaHue, Andrew Wiehebrink, and Noah Steingraeber.

Our friends from OSU join us to talk about a peer-reviewed paper comparing hop pellets, CO2 extracts, and spent hop material in kettle hop additions. Special Guests: Daniel Sharp, Karl Vanevenhoven, and Tom Shellhammer.

We take a look at spirit barrel aging techniques from the perspective of Julian Shrago at Beachwood Brewing Special Guest: Julian Shrago.

Today, we bring you the first episode of Plantopia (https://www.plantopiapodcast.org/) - a brand new podcast, produced by our very own host & producer (https://www.masterbrewerspodcast.com/hosts/johnbryce), for APS (https://www.apsnet.org/) (one of Master Brewers sister scientific societies).

Three different perspectives on the realities of producing hand sanitizer. Special Guests: Dave Rathkamp, Derik Reiser, and Joel Moore.

Now that we've got some historical COVID-19 sales data, Ross is back with insights on the new normal. Special Guest: Ross Ackermann.

Eric Jorgenson joins us to talk about his approach to microbiology and his quick reference guide of significant bacteria found in the brewery environment. Special Guest: Eric Jorgenson.

This week on the show, our friends from Appalachian State University join us in Calgary to talk about their work evaluating koji as an alternative to traditional malting. Special Guests: Brett Taubman and Tom Williams.

This week, we take a break from technical brewing to talk about the new realities of selling beer during a pandemic. Special Guest: Ross Ackermann.

New information from OSU regarding how hop kiln temperature impacts hop quality. Special Guests: Lindsey Rubottom and Tom Shellhammer.

David Kapral joins us to talk about why it's critical to have thermostatic air vents and vacuum breakers on your steam jackets, and what happens when you don't. Special Guest: David Kapral.

Jordan Kelly joins us in Calgary to talk about Odell Brewing Company's low-cost lactic acid bacteria propagation system, as well as how they dialed-in and scaled their process. Special Guest: Jordan Kelly.

Peter Watts joins us in Calgary to talk about a bunch of new malting barley varieties coming out of Canada. Special Guest: Peter Watts.

Tom Shellhammer joins us from the 2019 Master Brewers Conference (https://www.mbaa.com/meetings/archive/2019conference/proceedings/Pages/default.aspx) in Calgary to shed some light on the inefficiencies of dry hopping. Special Guest: Tom Shellhammer.

Joe Walts (https://community.mbaa.com/network/members/profile?UserKey=ebcdf458-d93d-4378-bde5-310236de3f43) joins us to talk about his TQ paper and experiences managing water chemistry in the brewhouse. Special Guest: Joe Walts.

Kim Syring from Surly Brewing joins us in Calgary to talk about her outside the box controlled spoilage studies to determine micro tolerance limits. Special Guest: Kim Syring.

Ross Koenigs from New Belgium sits down with us in Calgary to talk about his poster and quest to better understand hemp flavor in beer. Special Guest: Ross Koenigs.

Two presenters from the hops technical session during the 2019 Master Brewers Conference in Calgary discuss the use of beta acid products in haze stabilization, as well as some practical aspects of using hop oils in the brewery. Special Guests: Horace Cunningham and Margaux Huismann.

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, presenters from the Juicy Dry Hopping workshop in Calgary (https://mbaa.confex.com/mbaa/2019/meetingapp.cgi/Session/1081) join us to talk about their quest to maximize flavor, aroma, and efficiency in heavily dry hopped beers. Special Guests: Ben Edmunds, Daniel Sharp, Evan Partridge, and Ryan Dunnavant.

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 provides tips for effective use of FPDM in the brewery. Special Guest: Matt Linske.

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.

Our friends at Goose Island talk about their journey reducing TPO on small scale canning lines. This episode was recorded live during the 2019 Master Brewers Conference (https://www.masterbrewerspodcast.com/master-brewers-live). Special Guests: Brooke Bell and Mike Kania.

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.

Dry hop geyser survivors talk about their experiences and how you can avoid repeating their dangerous mistakes. Special Guests: Cody Green, Daniel Sharp, George de Piro, Jessica Young, Lee Lonnes, and Victor Rini.

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.

We dig into a couple of peer-reviewed papers from the Master Brewers Technical Quarterly (https://www.mbaa.com/publications/tq/Pages/default.aspx) that help us navigate the complexities of hop aroma and make better beer. Special Guests: Scott Lafontaine and Tom Shellhammer.

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

To rinse or not to rinse - what's in your can? Our friends at Community Beer take us on a journey to eliminate microbes @ can filling. Special Guests: Jamie Fulton and Mark Bagazinski.

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.

Joe Williams (https://community.mbaa.com/network/members/profile?UserKey=397470e4-899f-48f9-a70f-61f568668417), the Sierra Nevada Brewing Company Endowed Brewer at UC Davis, talks about HSA. Kunze https://files.fireside.fm/file/fireside-uploads/images/6/6862bc36-d6ba-44cd-ad18-93b0038a8945/iuCAJLcY.jpg (http://my.mbaa.com/ItemDetail?iProductCode=90826) Special Guest: Joe Williams.

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

Jason Perkins talks about beer development at Allagash Brewing Co. Special Guest: Jason Perkins.

During the 2016 World Brewing Congress, MBP host John Bryce met a couple of beer brewing monks from Italy. Fr. Martin and Br. Augustine join us to talk about monastic brewing, their brewery, and their beers. Special Guest: Brewmonks of Norcia.

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

Mary-Jane Maurice (the only American with a diploma from the Maltsters' Association of Great Britain) arms us with more knowledge about malting and malt COAs so we can all make better beer. Special Guest: Mary-Jane Maurice.

Kevin McCabe talks about how PCR works, how he uses it at Full Sail, the different types of instruments available, their cost, and more.

Mitch Steele talks about the evolution of IPA. We go all the way from IPA's early history to modern times, as well as hear about some of Mitch's strategies for brewing IPA at New Realm. Untitled https://files.fireside.fm/file/fireside-uploads/images/6/6862bc36-d6ba-44cd-ad18-93b0038a8945/yMIhrHl7.jpg (http://my.mbaa.com/ItemDetail?iProductCode=69008) Special Guest: Mitch Steele.

Industry veteran, Joe Hertrich, talks about malt flavor development, why lower color expectations are the enemy of malt flavor, and why the standard base malt used by lots of US craft brewers isn't the best choice for all-malt beers.LINKS: MBAA Brewing & Malting Science Course Become a Master Brewers Member 2019 Master Brewers Conference Special Guest: Joe Hertrich.

Back in January, Wade Begrow gave a great presentation during the annual conference District Michigan puts on together with the Michigan Brewers Guild. Master Brewers members can download Wade's Yeast 101 presentation (both slides & audio) or any of the other 781 (and counting) files in the District Presentations Archive at MBAA.com. Thanks to the efforts of volunteer district officers (like Debbie Neustifter-Smith) members have ongoing access to presentations given at Master Brewers District meetings, both near and far. LINKS: Yeast 101 (slides & audio) District Presentations Archive Become a Master Brewers Member 2019 Master Brewers Conference Special Guest: Wade Begrow.

Maitreya Dunham and Tom Schmidlin talk about an exciting study that aims to better understand yeast mutations during serial repitching. LINKS: Want to participate in this study? Go here.  2019 Master Brewers Conference

Dave Baughman talks about boiler safety, mistakes many brewers make when purchasing steam boilers, the pros and cons of atmospheric vs forced draft boilers, and more. LINKS: MBAA TQ: Steam Boilers in the Craft Brewing Industry and the Need for Proper Training 2019 Master Brewers Conference

Pattie Aron and Xiang Yin join us (live from CBC19) to talk about beer staling mechanisms and preventative measures that are important in malting and brewing. LINKS: 2018 MBAA ETC: FAN and Flavor Impacts - The Fundamentals of a Brewers Dilemma 2019 Master Brewers Conference Special Guests: Patricia Aron and Xiang Yin.

This week on the show, we take a break from technical brewing to chat with current Master Brewers president, Toby Eppard, live from the CBC in Denver. Toby talks about recent changes at MB, where the organization is headed, and the importance of partnering with the BA and other organizations.LINKS: Executive Committee Board of Governors Strategic Review Working Group Strategic Implementation Task Force

Tom Shellhammer is back (This time, live from CBC in Denver) to talk about the latest findings regarding varietal differences in hop creep. Jeff Clawson also joins us to talk about the new brewery at OSU. Special Guest: Tom Shellhammer.

Industry veteran Joe Hertrich talks about what matters most on your malt Certificates of Analysis.Links:  MBAA Courses: Brewing & Malting Science Course Master Brewers Mobile App Special Guest: Joe Hertrich.

David Oldenburg & Krystina Engebos talk about the commitments and resources required to leverage freshness as a competitive advantage.Links:  MBAA District Presentations Archive Master Brewers Mobile App Special Guest: David Oldenburg.

Cassie Liscomb and Bob Hansen of Briess Malt & Ingredients Co. explain the various methods of production of caramel malts, as well as some fast/easy/affordable sensory methods for evaluating caramel malts in the brewery for QA and R&D.Links:  MBAA TQ: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts Master Brewers Mobile App

Founders is known for using a lot of CO2 extract in the brewhouse. Alec Mull talks about how Founders uses hop extract to yield more bbl of higher quality beer.Links:  MBAA District Presentations Archive Master Brewers Mobile App Special Guest: Alec Mull.

Industry veteran Karl Ockert talks about the economics of hop growing, contracting tips, things to look for during hop selection, contributing factors of recent hop market swings, and more.Links:  MBAA District Presentations Archive Master Brewers Mobile App Special Guest: Karl Ockert.

Eric Abbott talks about the biotransformation of hops - How it works, how to maximize it, and more.Links:  MBAA District Presentations Archive Master Brewers Mobile App Special Guest: Eric Abbott.

Total Packaged Oxygen is the industry standard for determination of beer shelf life. If your brewery is going to survive an increasingly competitive market, you must calculate and strive for the lowest possible TPO. Measuring the DO of your packaged beer is not enough/the same thing as TPO. In this episode, Kevin Sudderth & Mike Feldman (Hach) give practical advice for TPO measurements. Listeners may also want to download slides from Mike's recent presentation at MBAA District New England.Links:  MBAA District Presentations Archive Master Brewers Mobile App

Liz Pratt talks about starting a sensory program from scratch with limited resources.Links:  Master Brewers Mobile App Special Guest: Liz Pratt.

Tim Lozen of Bells Brewery was awarded best poster (People's Choice) at the 2017 Master Brewers Conference for: A comparison of selected lactic acid bacteria for use in the production of sour wort and beer.Links:  Poster: A comparison of selected lactic acid bacteria for use in the production of sour wort and beer 2017 Master Brewers Conference Proceedings Special Guest: Tim Lozen.

Ron Pattinson joins us to talk about his latest publication in the MBAA Technical Quarterly. Abstract: Through research in German-language technical publications, such as brewing textbooks and chemical journals, this paper has assembled considerable information about German sour beer styles. Much of this material has never been available in English before, and the author has personally translated them from German. This paper will discuss information on the brewing techniques employed in producing these mostly extinct beer styles and details such as the original gravity and alcohol content. This latter information mostly comes from 19th century German chemical journals, which often published chemical analyses of German beers. This material demonstrates how many sour styles there once were in Germany and how common they were in some parts of the country. Links:  MBAA TQ: German Sour Beers of the Late 19th Century

Author of Quality Management: Essential Planning for Breweries and founder of Top Note Tonic, Mary Pellettieri, discusses how innovation challenges quality systems. Links:  Mary's Book: Quality Management: Essential Planning for Breweries  MBAA District Milwaukee Presentation: Today's Challenges in Beer Quality Special Guest: Mary Pellettieri.

Michael Caviness joins us to talk all things brewery hose: longevity, selection, storage, cleaning, and more.Links:  District Northwest Presentation: The Hose Guide Ask The Brewmasters: Chlorobutyl Hose Liner Failure Ask The Brewmasters: Pickling new hoses

Barley breeder & research scientist Crispin Howitt tells the story of how Kebari, the world's first gluten-free barley variety was born and how Radeberger used the variety to develop the world's first Reinheitsgebot approved gluten-free beer.Links:  Brewing Summit Presentation: Kebari gluten-free barley: Lab to supermarket 2018 Brewing Summit Proceedings

Industry veteran Mark Sammartino talks about his past experiences keeping yeast happy to achieve consistent fermentations.Links:  MBAA TQ: Maintaining Good Yeast Health: A Reflection from Practice MBP: Zinc in Fermentation Special Guest: Mark Sammartino.

Does dry hopping inoculate your beer with beer spoiling bacteria? Do the anti-microbial properties of hops offer enough protection? Can dry hopping fix a dirty beer? This week on the show, our friends from Shiner set out better understand the microbiological impact of dry hopping.Links:  2018 Brewing Summit Proceedings Abstract: The Microbiological Impact of Dry Hopping Beers with Pelletized and Whole Cone Cascade Hops MBAA TQ: The microbiology of dry hopping The Belgian Beer Book

Has your brewery put off building a sensory program because it seems overwhelming? Lindsay Barr is here with the tips and baby steps you need to make immediate progress. We also take a peek under the hood of the ASBC Sensory Subcommittee and hear about some of the awesome new tools they've produced. Whether your brewery needs to start from scratch or already has a functional sensory program, this interview with Lindsay is sure to help you take things to the next level.Links:  ASBC Sensory Analysis Methods Belgian Beer Book Special Guest: Lindsay Barr.

Max Michel (Weihenstephan) describes how he used RSM to optimize a non-Saccharomyces strain for beer.LINKS: MBAA TQ: Optimization of Beer Fermentation with a Novel Brewing Strain Torulaspora delbrueckii Using Respmse Surface Methodology

The MBAA Brewery Safety Committee brings you the story of a real-life electrical accident in a brewery, as well as tips and other resources for keeping brewers safe.LINKS: MBAA.com: Brewery Safety Resources MBAA Community: Basic info about electrical equipment & flooding Special Guest: Brian Godfrey.

John Paul Maye discusses results from the analysis of haze in a dozen New England IPAs and how the haze traps non-polar hop compounds to create the unique flavors of this beer style. This work was recently presented at the 2018 Brewing Summit , where Dr. Maye was awarded best presentation. Special Guest: John Paul Maye.

Chika Ezeani discusses best practices when using silicic acid finning products.

The legendary Graham Stewart joins us to discuss his latest publication: Brewing Intensification Through the Lens of the Craft Brewer.Links: MBAA TQ: Brewing Intensification Through the Lens of the Craft Brewer Special Guest: Graham Stewart.

Richard Preiss discusses his work with genetically unique yeast used to produce Norwegian farmhouse beers known as kveik.Links: Characterization of kveik, Norwegian Landrace Brewing Yeast (2018 MBAA ETC) Traditional Norwegian Kveik are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts (Frontiers) Special Guest: Richard Preiss.

What happens at the intersection of art and science in brewing? The Brewing Summit's keynote speaker is widely recognized for the highly imaginative and experimental beers that he has produced in his 22+ years in the brewing business. While he considers himself more avant-garde in his approach to brewing, he has long understood the role of perspective and great fundamental science as being an integral part of the flavors he chases as he knows, those who ignore the science of brewing are destined to fail. Join Tomme as he discusses his brewery operations and how art and science work together in tandem to produce world-class beers.

Marcus Cox talks ingredients, process, best practices, and authenticity.LINKS: District Presentation: An Introduction to the Science and Techniques involved with cask beer preparation

Magdalena Oehlschlaeger discusses a novel brewhouse design which produces higher fatty acid and zinc concentrations, reduced wort aeration, higher yeast cell growth, faster extract degradation, and altered production of higher alcohols and esters.LINKS: MBAA TQ:  Influence of Altered Wort Composition on Selected Parameters of Fermentation

The Food Safety Modernization Act (FSMA) is the biggest overhaul of US food safety laws in over 70 years. The smallest breweries are supposed to be in compliance in September 2018. Tatiana Lorca and Doug Hindman explain how to comply, where to go for resources, and who to ask for help when it comes to making food safety part of your brewery's culture.LINKS: Brewers’ Responsibilities and Obligations under the U.S. Food Safety Modernization Act (FSMA) Food Safety Modernization Act: Insights for Brewers Submit a question to the MBAA Food Safety team

Is that sour beer also gluten-free? Brett Taubman explores the topic of producing gluten-free/reduced beers with lactic acid bacteria.Links: MBAA TQ: Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods Special Guest: Brett Taubman.

Kevin Lane & Marcelo Cerdan discuss several studies examining shelf-life, performance, and consistency of Active Dry Yeast (ADY) vs Freshly Propagated Yeast (FPY). We also explore the application of ADY for bottle conditioning and more.Links: 2017 Master Brewers Conference: Review of active dry yeast and its real shelf-life and consistency for breweries

If you use Brettanomyces in your brewery, you know that counting brett cells is complicated. Leo Chan joins us to discuss the development of a method to automate cell counting of Brettanomyces.Links:  2018 MBAA TQ: Monitoring Brettanomyces Concentration, Viability, and Pseudohyphae Percentage During Propagation and Fermentation Using the Cellometer X2 Image Cytometer 2016 MBAA TQ: Measuring Lager and Ale Yeast Viability and Vitality Using Fluorescence-Based Image Cytometry 2016 MBAA TQ: Measuring Glycogen, Neutral Lipid, and Trehalose Contents in Yeast Using Fluorescence-Based Image Cytometry Related slide decks

What's better than learning from your own mistakes? Learning from other people's mistakes, of course. This week on the show, practical tips & lessons learned the hard way from Andy Tveekrem, who is here to help you make better beer. Special Guest: Andy Tveekrem.

Eric Warner has been bottle conditioning beer since before some of you were born. Eric discusses different methods and his experiences. Link: Eric's webinar Link: The original Deschutes process Link: Bottle Conditioning Panel

How can you assure quality from small-scale hop growers? Who better to answer this question than a small-scale hop grower like Josh Mayich. Also, be sure to check out these resources: Link: Josh's checklist Link: Brewing Materials & Processes: A Practical Approach to Beer Excellence by Charles W. Bamforth

Hollow Fiber Membranes can be used for carbonation or nitrogenation of beer, production of deaerated water, and for oxygenating wort in breweries of any size. Mimi Cartee and Todd Rausch join us to explain the technology. View the poster at MBAA.com Special Guests: Mimi Cartee and Todd Rausch.

Just when you thought you knew everything you needed to know about Carrageenan and its Brewing Application, Andrew Fratianni & Mark Sammartino join us to get super nerdy about seaweed and help you make better beer. Special Guest: Mark Sammartino.

No brewery is too small to take a systematic approach to quality. Gary Nicholas has some great advice for aligning your breweries priorities, data collection, and decision-making process. This week's content was curated based on a listener request. Special Guest: Gary Nicholas.

No brewery is too small to take a systematic approach to quality. Gary Nicholas has some great advice for aligning your breweries priorities, data collection, and decision-making process. This week's content was curated based on a listener request. Special Guest: Gary Nicholas.

Inefficient extraction. Beer loss. These are problems that have to be solved, even when centrifuging dry-hopped beer. Alyce Hartvigsen is looking for dry-hoppers to trial Alfa Laval's prototype Iso-Mix External Drive Rotary Jet Mixer. 

Andrew Fratianni explains how isinglass works, how to optimize results, when and why to use auxiliary finings (such as silica solutions), and more.

During the MBAA Brewing & Malting Science Course, students are put into groups to work through hypothetical scenarios. The winning case study is then published in the Master Brewers Technical Quarterly. Simon Nielsen joins us to talk about the approach his group took during the 2017 course.

Have you ever noticed that diacetyl seems to rear its head more often in hoppy beers? Is dry hopping to blame? Kara Taylor & Devin Tani from White Labs join us to discuss a presentation given during the 2017 Master Brewers Conference.

Understanding the basics of yeast propagation is critical for commercial brewers of all sizes. With 50 years of experience researching yeast, Graham Stewart joins us to talk about the basic principles of brewer's yeast propagation. Special Guest: Graham Stewart.

Jordon Geurts joins us from Briess Malt & Ingredients to give us a behind-the-scenes look at product development for malted, naked oats, which can be used to enhance mouthfeel or to produce gluten free beers. Special Guest: Jordon Geurts.

John Giarratano talks yeast pitch rates, how to manipulate esters and higher alcohols, and other fundamentals for the craft brewer.

Nick Mader is on a mission to eliminate "black box syndrome" in regards to mixed culture fermentations. Learn how inoculation rate impacts esters and phenols.

Matt Huddleston and Kevin Campbell of synTerra collaborated with Holy City Brewing Co. and the College of Charleston on a brewery effluent treatability study using a microcosm-scale constructed wetland system. 

Many hop farms in Yakima operate 24/7 during much of September. Now that the bales are off the farms and hop selection is over, we catch up with Roy Johnson to get some perspective from one of the world's largest hop merchants.

In 2010, Christian & Andrea Stanley built one of the first craft malthouses in the US. Today, they produce 8 tons per week at Valley Malt. In this episode we catch up with the husband & wife team to hear about their challenges, successes, and the many moving parts in the craft malt supply chain. 

Steve Bradt from Micro Matic joins us to talk about keg valve design, function, maintenance, safety, and...hamburgers. If you work with kegs, this episode is for you, regardless of your experience level. Special Guest: Steve Bradt.

John Paul Maye of S.S. Steiner explains the unintended consequences of dry hopping and why the standard IBU test doesn't work for dry hopped beer. Special Guest: John Paul Maye.

Author & MBAA Publications Director, John Palmer, revisits a fundamentals topic that most brewers have learned but may not think about during daily operations. Explore this topic with us for a renewed understanding so you can better plan grist weights and liquor volumes to hit your targets. Read more at MBAA.com Special Guest: John Palmer.