Master Brewers Podcast

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.

What New Glarus prioritizes to maximize flavor stability. Special Guest: Dan Carey.

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.

Why Brewers Should Consider Alternatives to Tri-Clamp Special Guest: Travis Audet.

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 study of 50 NA beers hunts for human pathogens. Special Guest: Grzegorz Rachon.

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.

The creator of infusion malts joins us to explain what they are and why they're special. Special Guest: Cristal Peck.

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.

The John Rowley approach to sour & funk Special Guest: John Rowley.

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

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.