In today's competitive craft beer market, if you're standing still, you're dead. Continual improvement is a required survival skill. This episode tells the story of how Dogfish Head Craft Brewery went about reducing perceived mercaptan via fermentor trub removal. Read more at MBAA.com

Special Guest: Joe Spearot.

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Links:

Reduction of Perceived Mercaptan via Fermentor Trub Removal — MBAA TQ 2017
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