Master Brewers Podcast Episode 197: A History of Brewing Innovation
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Dec 23, 2024 Charlie Bamforth, Senior Quality Advisor at Sierra Nevada Brewing Company and brewing author, delves into 70 years of brewing innovation. He shares captivating anecdotes about the evolution of techniques like the mash filter and whirlpool, while examining the role of enzymes versus traditional methods. The rise of condiment brewing and the impact of AI on barley breeding spark intriguing discussions. Bamforth also reflects on the industry's shifting quality standards, from hazy beers to foam chemistry, shaping the future of brewing.
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Water Sensitivity's Impact
- The most valuable brewing research involved water sensitivity in barley.
- This led to interrupted steeping, which improved malting speed and quality.
Bass Brewery's Barley Trials
- Bass Brewery rigorously tested barley varieties, even rejecting those with minor fining issues in cask-conditioned ale.
- This strict approach greatly influenced barley breeding.
Two-Vessel Brewhouses
- Modern brewers should consider separate vessels for mashing and wort separation for better process control.
- Single-vessel systems limit temperature manipulation and oxygen control.
