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Each week, thousands of brewers download the Master Brewers Podcast to hear interviews with the industry's best & brightest in brewing science, technology, and operations. Host John Bryce dives into topics relevant to breweries of all shapes and sizes, worldwide. Please take a minute to subscribe, rate, and review the show on iTunes, Stitcher, or wherever you get your podcasts. We also love to receive comments on this website. Finally, if you like the show, please thank our sponsors:            

Jun 24, 2019

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.

This episode was sponsored by:

         

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Jun 3, 2019

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.

This episode was sponsored by:

         

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Mar 25, 2019

Industry veteran Joe Hertrich talks about what matters most on your malt Certificates of Analysis.

This episode was sponsored by:

 ABS 

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Feb 25, 2019

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.

This episode was sponsored by:

 ABS 

Links: 

  • MBAA TQ: Kilned vs. Roasted: A...


Jan 8, 2018

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...