Master Brewers Podcast
- Autor: Vários
- Narrador: Vários
- Editor: Podcast
- Duración: 190:53:10
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Sinopsis
Interviews with the industry's best and brightest, brought to you by The Master Brewers Association of the Americas.
Episodios
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Episode 205: Brewing vs. Distilling
22/03/2021 Duración: 55minWe explore some of the similarities and differences between brewing & distilling. Special Guest: Todd Leopold.
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Episode 204: Confined Space Entry
15/03/2021 Duración: 47minIs 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.
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Episode 203: Cloudy with a Chance of Production
08/03/2021 Duración: 51minOur 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.
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Episode 079: Brewhouse Efficiency for the Small Brewer
01/03/2021 Duración: 42minHow 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.
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Episode 202: The Omission Story + New Gluten-Free/Reduced Regs
22/02/2021 Duración: 49minThe 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.
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Episode 201: Wort Separation
15/02/2021 Duración: 01h07minPerhaps the most practical guide to wort separation on planet earth. Special Guest: Travis Audet.
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Episode 200: Reconsidering the Congress Mash
08/02/2021 Duración: 49minShould 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.
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Episode 053: Improved Flavor via Trub Removal at Dogfish
01/02/2021 Duración: 29minIn 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.
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Episode 199: The Yeast Hunter
25/01/2021 Duración: 39minRemember 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.
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Episode 198: Bierkrieg: Follow the Money
18/01/2021 Duración: 57minThe 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.
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Episode 197: A History of Brewing Innovation
11/01/2021 Duración: 01h08minWe 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.
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Episode 058: What Yeast has taught me about Brewing over the years
04/01/2021 Duración: 34minTom 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.
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Episode 028: Draught Line Cleaning P2
28/12/2020 Duración: 35minThis week, we continue our draught line cleaning discussion with Keith Lemcke. Special Guest: Keith Lemcke.
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Episode 027: Draught Line Cleaning P1
21/12/2020 Duración: 35minDraught 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 withi
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Episode 196: Goose Island's Wild Yeast Chase
14/12/2020 Duración: 31minIn 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.
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Episode 195: Thiol-releasing Capability of Brewers Yeast
07/12/2020 Duración: 33minIt 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 culture
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Episode 194: Metallic Off-flavor in Kettle-Sours
30/11/2020 Duración: 28minThe story of how Creature Comforts Brewing tracked down and eliminated metallic off-flavor in kettle-sours. Special Guest: Spencer Britton.
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Episode 010: Free Education
23/11/2020 Duración: 19minMaster 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.
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Episode 193: Killer Yeast
16/11/2020 Duración: 22minCould beer infected with diastaticus be rescued by killer yeast? Special Guest: Nicholas Ketchum.
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Episode 190: Variation in Starch Structure
26/10/2020 Duración: 38minDid 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.