Episodes

  • Episode 307: Green Chemistry for Beer

    Episode 307: Green Chemistry for Beer
    May 6 2024
    What is green chemistry? How and why should you apply it in your brewery? Special Guest: Dana Garves.
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    39 mins
  • Episode 175: Know Barley, Know Beer

    Episode 175: Know Barley, Know Beer
    Apr 29 2024
    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.
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    30 mins
  • Episode 306: Barley Lipids

    Episode 306: Barley Lipids
    Apr 22 2024
    Brewing process and quality tips related to barley lipids Special Guest: Aaron Golston.
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    43 mins
  • Episode 183: Dry Hop Creep During In-Package Conditioning

    Episode 183: Dry Hop Creep During In-Package Conditioning
    Apr 15 2024
    Understanding a particular beer's fermentability—and how it changes over time—is a prerequisite to managing in-package conditioning. It’s not uncommon to observe some level of over-attenuation during refermentation, similar to how forced-fermentation tests frequently finish at a lower gravity than production fermentations. In order to reduce the risk of over-pressurization in package, it’s important for brewers to quantify the expected over-attenuation for each brand. Typically, and ideally, the over-attenuation is consistent and can be accurately accounted for within priming sugar calculations. However, this is not always the case—especially with dry-hopped beers. At Allagash Brewing Company, we created a model for our Sixteen Counties brand in order to predict and more accurately account for variable levels of over-attenuation in package due to hop creep. Special Guest: Heather Muzzy Caron.
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    28 mins
  • Episode 305: COGS

    Episode 305: COGS
    Apr 8 2024
    How a brewer who didn’t know the cost of his flagship beer, implemented a unit economic process that transformed the brewery from dry hopping to high gravity brewing. Special Guest: Teddy Gowan.
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    39 mins
  • Episode 187: The Guinness Yeast

    Episode 187: The Guinness Yeast
    Apr 1 2024
    The Guinness brewery was founded in 1759 by Arthur Guinness. The Guinness brewery group were early exponents of the advancements in microbiology, and particularly yeast husbandry that took place in Europe at the end of the 19th Century. This led Guinness to establish the Watling laboratory in 1901 and subsequent St James’s Gate yeast Library. 16 Guinness yeast isolates were taken from the St James’s Gate yeast library and sequenced using next generation whole genome sequencing. Using Single Nucleotide Polymorphism (SNP) analysis, the genetic lineage of the Guinness yeast were established, with the Guinness yeast forming a monophyletic group (all descendants of a common ancestor). Previous yeast studies have attributed geographical location to domestication; using this information the Guinness yeast were placed with yeast domesticated in the United Kingdom and the United States. Within the 300+ yeast stored in the St James’s Gate yeast Library there are yeast from historical Irish Brewers. Using the same methods that established the genetic lineage of the Guinness yeast, 8 Irish brewing yeast were similarly assessed. In addition to the genotypic analysis of the Guinness and Irish yeast, the phenotype of the different yeasts were determined. In this paper we present an understanding of the Guinness and Irish yeast from a genotypic and phenotypic perspective. This analysis established that despite the different brewing attributes of these Irish yeast they all have a common genetic ancestry which is different to that of the United Kingdom yeast and the United States yeast. Consequently, we suggest that there is potential scope for an Irish brewing terroir concept based upon brewing with Irish yeast. Special Guest: Daniel Kerruish.
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    41 mins
  • Episode 304: Kernza

    Episode 304: Kernza
    Mar 25 2024
    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.
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    59 mins
  • Episode 170: Centrifuge Operation

    Episode 170: Centrifuge Operation
    Mar 18 2024
    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.
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    1 hr and 3 mins