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Interviews with the industry's best & brightest in brewing science, technology, and operations. Sponsored by:

            

Jan 29, 2018

Have you ever noticed that diacetyl seems to rear its head more often in hoppy beers? Is dry hopping to blame? Kara Taylor & Devin Tani from White Labs join us to discuss a presentation given during the 2017 Master Brewers...


Jan 22, 2018

Understanding the basics of yeast propagation is critical for commercial brewers of all sizes. With 50 years of experience researching yeast, Graham Stewart joins us to talk about the basic principles of brewer's yeast...


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...


Jan 1, 2018

Over-carbonation. Exploding bottles. Lawsuits. Super-attenuation caused by diastaticus contamination is a hot topic in the brewing industry. We bring you interviews with brewers, yeast suppliers, and independent microbiologists to talk about detection, prevention, and more. Whether your strategy is to...