Master Brewers Podcast

Aaron Justus from Ballast Point discusses targeting sulfate to chloride ratios to enhance hop & malt character. This research, which informed recipe development for gold medal winner Manta Ray, was presented during the 2017 Master Brewers Conference.Special Guest: Aaron Justus.Sponsored By:MoreBeer: Brew Ninja: Fermentis: Precision Fermentation: Gusmer: BSG: Proximity Malt: Hopsteiner: Links:Presentation 26. The effect of sulfate to chloride ratio on the flavor, aroma, and mouthfeel of a pilsner — 2017 Master Brewers ConferenceUpcoming Events - Master Brewers Calendar2021 Master Brewers Conference — Oct 28-30 | Hilton ClevelandJoin Master Brewers — Use promo code BEER2021 to save 20% on dues

We explore some of the similarities and differences between brewing & distilling.Special Guest: Todd Leopold.Sponsored By:MoreBeer: Brew Ninja: Fermentis: Precision Fermentation: Gusmer: BSG: Proximity Malt: Hopsteiner: Links:Topics in Brewing: Malting Barley — 2013 MBAA TQUpcoming Events - Master Brewers Calendar2021 Master Brewers Conference — Oct 28-30 | Hilton ClevelandJoin Master Brewers — Use promo code BEER2021 to save 20% on dues

How a simple case study conducted at 35 Rock Bottom breweries more than 10 years ago can inform your process to increase brewhouse efficiency and make better beer.Special Guest: Van Havig.Sponsored By:MoreBeer: Brew Ninja: Fermentis: Precision Fermentation: Gusmer: BSG: Proximity Malt: Hopsteiner: Links:Improving Brewhouse Efficiency for Small Brewers — 2016 District Northern California PresentationVan's spreadsheet — The MashUpcoming Events - Master Brewers Calendar2021 Master Brewers Conference — Oct 28-30 | Hilton ClevelandJoin Master Brewers — Use promo code BEER2021 to save 20% on dues

Should the numbers on your malt COA be produced from a mash that's more similar to your brewery mashes? Did you know that's already happening when you buy UK malt? Listen up, then join the conversation.Special Guests: Glen Fox and Mary-Jane Maurice.Sponsored By:MoreBeer: Brew Ninja: Fermentis: Precision Fermentation: Gusmer: BSG: Proximity Malt: Hopsteiner: Links:Join the Congress Mash discussion — MBAA Ask The Brewmasters discussion threadUpcoming Events - Master Brewers Calendar2021 Master Brewers Conference — Oct 28-30 | Hilton ClevelandJoin Master Brewers — Use promo code BEER2021 to save 20% on dues

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.comSpecial Guest: Joe Spearot.Sponsored By:MoreBeer: Brew Ninja: Fermentis: Precision Fermentation: Gusmer: BSG: Proximity Malt: Hopsteiner: Links:Reduction of Perceived Mercaptan via Fermentor Trub Removal — MBAA TQ 2017Upcoming Events - Master Brewers Calendar2021 Master Brewers Conference — Oct 28-30 | Hilton ClevelandJoin Master Brewers — Use promo code BEER2021 to save 20% on dues

Tom Eplett joins us to talk about some anecdotal fermentation problems, lessons learned, and his go-to papers, books, etc. for troubleshooting and learning about brewing. If you still think the best yeast is in the middle of the cone, you should listen to this episode.Special Guest: Tom Eplett.Sponsored By:Fermentis: Precision Fermentation: Gusmer: BSG: Proximity Malt: Hopsteiner: Links:Video: What Yeast has taught me about Brewing over the years — 2016 District PresentationWhat Yeast has taught me about Brewing over the years — Tom's SlidesBrewing Chemistry & Technology in the Americas — With 120 Cause-and-Effect Fishbone Diagrams by Greg CaseyWBC Connect 2020 On-Demand Access — Boundless access to WBC Connect 2020 content is now available for purchase to those that did not attend this year's congress. The 150+ hours of session recordings is a great educational resource. Boundless access gives you access now through October 8, 2021!Upcoming Events - Master Brewers Calendar2021 Master Brewers Conference — Oct 28-30 | Hilton Cleveland

This week, we continue our draught line cleaning discussion with Keith Lemcke.Special Guest: Keith Lemcke.Sponsored By:Precision Fermentation: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:Basic Guide to Line Cleaning and Maintenance in Draught Beer Systems — MBAA TQ 2016WBC Connect 2020 On-Demand Access — Boundless access to WBC Connect 2020 content is now available for purchase to those that did not attend this year's congress. The 150+ hours of session recordings is a great educational resource. Boundless access gives you access now through October 8, 2021!Upcoming Events - Master Brewers Calendar2021 Master Brewers Conference — Oct 28-30 | Hilton ClevelandJoin Master Brewers — Use promo code BEER20 to save 20% on dues now through December 31, 2020

Draught beer line cleaning is a critical factor in the service of excellent draught beer. Cleaning your system frequently ensures beer quality but increases the cost of service due to beer lost when preparing the lines for cleaning. Throughout the industry, there is debate over the "best practices" in draught cleaning, including what defines a "clean" draught system. With the ever-increasing selection of draught beers, it is imperative not only to the brewer but all the way to the consumer that the beer provided as draught is representative of the beer provided by the brewer. The challenges of clean beer lines have never been more evident than today. Many of the draught beers on the market come with active yeast cultures, wild yeast cultures, and bacteria, all part of the flavor mix. These organisms can contaminate draught lines for the next beer to be tapped on those lines. Additionally, the intrusion of contaminant microorganisms from various sources and breweries needs to be eliminated and controlled within draught systems to ensure that the beer poured is exactly as intended.Special Guest: Keith Lemcke.Sponsored By:MoreBeer: Precision Fermentation: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:Basic Guide to Line Cleaning and Maintenance in Draught Beer Systems — MBAA TQ 2016WBC Connect 2020 On-Demand Access — Boundless access to WBC Connect 2020 content is now available for purchase to those that did not attend this year's congress. The 150+ hours of session recordings is a great educational resource. Boundless access gives you access now through October 8, 2021!Upcoming Events - Master Brewers Calendar2021 Master Brewers Conference — Oct 28-30 | Hilton ClevelandJoin Master Brewers — Use promo code BEER20 to save 20% on dues now through December 31, 2020

It is well known that hop-forward beer styles exhibit tropical fruit aromas. These aromas are conferred by a range of hop-related volatile compounds, including polyfunctional thiols such as 3-sulfanylhexan-1-ol (3SH) and 4-methyl-4-sulfanylpentan-2-one (4MSP). These compounds are present at relatively high concentrations in hops and are extracted into beer during dry-hopping. Polyfunctional thiols are also abundant as non-volatile glutathione and cysteine conjugates in hops, and to a lesser extent can be found in barley (and therefore, malt). These conjugates are cleaved into amino acids and free thiols by enzymatic activity of yeasts, thus bound precursors may represent an important pool of tropical fruit flavor in beer, particularly in beer styles where dry hopping is minimal. In order to successfully liberate this pool of flavor, yeast with strong carbon-sulfur ß-lyase activity are needed. In wine research it has become evident that only a small number of commercial Saccharomyces cerevisiae starter cultures possess this capacity. High-activity strains may release 10-30x higher concentrations of free thiol from the same amount of available precursor, relative to low-activity strains. This variation has been linked to a range of inactivating mutations in the carbon-sulfur ß-lyase encoding gene, IRC7. In this study we have catalogued several additional mutations in IRC7 that are found in brewing strains of S. cerevisiae. Based upon known mutations that affect wine strains we compare predicted IRC7 activity for various brewing strains, and actual measurements using a model substrate. Furthermore, we show that one of the mutations only found in brewing strains inactivates IRC7. Overall, the data show that brewing S. cerevisiae strains vary widely in their potential to release polyfunctional thiols from conjugated precursors, and that efforts to extract maximum flavor from malt and hops should include consideration of yeast strain.Special Guests: Chris Curtin and Karen Fortmann.Sponsored By:MoreBeer: Precision Fermentation: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:Poster 157 - Mutations in carbon-sulfur ß-lyase encoding gene IRC7 affect the polyfunctional thiol-releasing capability of brewers yeast — 2020 World Brewing CongressHop Flavor and Aroma: Proceedings of the 2nd International Brewers SymposiumJoin Master Brewers — Use promo code BEER20 to save 20% on dues now through December 31, 2020Upcoming Events - Master Brewers CalendarWBC Connect 2020 On-Demand Access — Boundless access to WBC Connect 2020 content is now available for purchase to those that did not attend this year's congress. The 150+ hours of session recordings is a great educational resource. Boundless access gives you access now through October 8, 2021!

Master Brewers is dying to pay for your education; it's part of what we do.Special Guests: Jeremy King, Jim Mellem, Justin Ang, Mike Perine, and Stephen Bernard.Sponsored By:MoreBeer: Chr. Hansen: Precision Fermentation: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:ScholarshipsMaster Brewers CoursesBrewing CO2 Webinar (MBAA+ASBC+BA) — a 'supercritical' ingredient, utility, and byproductUpcoming Events - Master Brewers CalendarJoin Master Brewers — Use promo code BEER20 to save 20% on dues now through December 31, 2020