Tom Nielsen (Sierra Nevada) and John Mallet (Bells) talk about a band of breweries that has been working together since 2010 to improve the quality of hops for brewers and beer lovers everywhere.
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. Read More at MBAA.com
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 of FX Matt Brewing Co. previews his upcoming Master Brewers Webinar and you'll find out where to get Joe's zinc calculator.
Tannic acid can be used for reduction of both reactive oxygen species and lipid oxidation. It can improve beer flavor stability, increase shelf life, and be used to eliminate haze OR to create a stable haze for all of those wheat beers and New England IPAs. Read more at MBAA.com
George Drexler and others from The Barth-Haas Group set out to create a uniform hop sensory language. Read more at MBAA.com
Daniel Sharp (Ninkasi Brewing) and Tom Shellhammer (OSU) share some unexpected results along the quest to better understand hop aroma. Read more at MBAA.com
Claire Aviles & William Dean of Cambrian Innovation walk us through the various options for treating brewery effluent, including the possibility of using wastewater to generate energy. Read more at MBAA.com
Max Michel (Weihenstephan) describes how he used RSM to optimize a non-Saccharomyces strain for beer. Read more at MBAA.com
Joe Walts of Ale Asylum discusses his approach to brewhouse water & mash chemistry management. Read more at MBAA.com
There's more to your brewery's favorite cleaner than just sodium hydroxide. Lance Renfrow and Sofia Hererra walk us thru the various additives and what they accomplish. Read more at MBAA.com
Maintenance has evolved from a reactive form through preventative, predictive, and proactive forms as complexity and demand for cost saving and performance have escalated. Read more at MBAA.com
Find out what happens when you put brewers from Bells, Brewer's Art, New Belgium, Brewery Ommegang, Orion Breweries, John I Haas, Craft Brew Alliance, and MillerCoors in a room and give them a problem to solve. Read more here.
Are you headed to the Craft Brewers Conference in Washington DC next week? If so we hope you’ll pay us a visit at booth #5617. We’ll have Master Brewers stickers & t-shirts, books for sale, a drawing for FREE membership, a discount code for new members, and a limited number of FREE 2016 Technical Quarterly compendiums.
Whether you’re a current member or a just listen to the podcast, I’d love to meet you and get your feedback on the podcast or anything else Master Brewers - so stop by and say hi. -John Bryce
p.s. Bonus points for anyone who drops off their brewery sticker at the Master Brewers booth #5617
"Today, we find that brewers will hold yeast—often for days— in the cones of fermenters cooled only by the ambient temperature of the room in which the tank sits, and then question the degraded performance of the yeast." Read more at MBAA.com
Alex Gertsman talks about surplus yeast, centrifuges, and decanters.
The craft brewing industry is increasingly crowded & competitive. It takes more than just making great beer to survive and profit. More and more breweries are using data and software to increase efficiencies/the bottom line.
Beer faucets, chemical impregnated beer lines, "wild beer" in draught lines, and more.
Keith Lemcke from Siebel Institute discusses beer line cleaning and maintenance.
Does barley variety impact malt & beer flavor?
Low color specifications: the enemy of functional and flavorful malt.
The legendary Joe Hertrich is back to talk about how flavor develops in kiln-made malts and what that means for all-malt brewers.
Cavitation is usually something you try to avoid in the brewery, right? But what if you could control cavitation and create microscopic pressurized shockwaves that increase the extraction of hop compounds...
Alyce Hartvigsen of Alfa Laval talks about applications for the Iso-Mix Rotary Jet
The legendary Graham Stewart joins us to discuss his latest publication: Brewing Intensification Through the Lens of the Craft Brewer.