Master Brewers Podcast

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

Could beer infected with diastaticus be rescued by killer yeast?Special Guest: Nicholas Ketchum.Sponsored By:MoreBeer: Chr. Hansen: Precision Fermentation: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:Poster 91 - Can we rescue Beer infected with Diastaticus during fermentation: A profile in killer yeast and the effect of co-fermentation on the superattenuative characteristics of diastaticus — 2020 World Brewing CongressBrewing 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, 2020WBC 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!

John Mallett (Bells Brewery), Rebecca Newman (Lagunitas Brewing Company), Paul Pettinger (New Belgium Brewing), and Jason zumBrunnen (Ratio Beerworks) will be answering YOUR questions about Business Continuity in a Covid-19 Environment during the #worldbrewingcongress Mainstage Panel Discussion this weekend. We'll hear about how their breweries have pivoted, as well as topics like ensuring employee safety, rethinking the workplace, exploring brewery culture, and controlling external factors. Submit your questions for the panelists via the link below.Links:SUBMIT YOUR QUESTIONS HEREMainstage Panel Discussion Details — Business Continuity in a COVID-19 environment: Current and Future ChallengesSpotify Playlist — WBC Connect 2020 | Brewing Without BoundariesWorld Brewing Congress 2020 — on FacebookWBC Connect 2020 — on Twitter

Cans have become the primary packaging type in the U.S. craft brewing scene. While cans are a near-ideal package for maintaining the quality of the beer, it's important to understand the seaming process and how to diagnose and fix issues with the seamer. Failing to do so will lead to tremendous damage to brands and consumer confidence in canned craft beer. This presentation will focus more on the key quality indicators of seams, how to identify seam issues, tools needed to fix the issue, and how to adjust the seamer to fix the issue.Special Guest: Rick Blankemeier.Sponsored By:Precision Fermentation: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:Poster 63 - A quality overview of can seams — WBC Connect 9.19.20 Poster SessionWBC Connect 2020 — REGISTER NOW!Upcoming Events - Master Brewers CalendarDistrict Presentation: Can Seaming and Tooling Set Up for Craft Brewers — District Texas Spring Meeting April 30, 2019 Can Seaming WebinarWBC 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!

The 2020 World Brewing Congress is almost here! Have you registered yet?Special Guest: Keith Villa.Links:2020 World Brewing Congress — Register now!WBC on TwitterWBC on Facebook

A growing demand in utilizing biotransformation, a general term for the conversion of compounds through biological pathways, to improve the organoleptic profile of beer has changed the way hop forward beer recipes are approached. While the analysis of terpene biotransformation has been well documented, there remains a gap in knowledge in sulfur compounds due to their extremely low concentrations (sometimes in concentrations of parts per trillion) and high volatility. Analysis of sulfur compounds requires precise and sensitive analytical methodology in order to detect them. While sulfur compounds have been successfully detected using gas-chromatography mass spectrometry (GC-MS) a pulsed flame photometric detector (PFPD), and a GC sulfur chemiluminescence detector (GC-SCD), the research presented here utilizes a GC-SCD via stir bar-sorptive extaction (SBSE) methodology previously used to track aroma intensities in optimizing harvest picking windows. This work shows an identification of various thiols and sulfur compounds found in both un-hopped and hopped wort (with Amarillo® (VGXP01), Cashmere, Idaho grown Saaz (Osvald-72 c.v.), and Czech Saaz) and tracks them through the fermentation process confirming the volatility of some thiols and most notably the presence of 4-methyl-4-mercaptopentan-2-one (4MMP) in the final beer at a retention time of 9.5 minutes, a compound that contributes a catty, black currant/Sauvignon Blanc aroma character. Differences in hop varieties were compared with an American ale yeast, and the effect of yeast strain as well as temperature on thiol production with VGXP01 was compared between an American ale, German lager, Belgian saison, and Brettanomyces bruxellensis strain.Special Guest: Tim Wallen.Sponsored By:Precision Fermentation: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:Poster 110 - Tracking Biotransformation of Sulfur Compounds in Beer — WBC Connect 9.19.20 Poster SessionWBC Connect 2020 — REGISTER NOW!Upcoming 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!

This was the very first episode of The Master Brewers Podcast, recorded during the 2016 WBC. As we prepare to kick off the all-virtual 2020 WBC in just a few weeks, this seems like the perfect opportunity to listen in on what was happening during the 2016 WBC. Special Guests: Daniel Vollmer and Tom Shellhammer.Sponsored By:Precision Fermentation: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:WBC Connect 2020 — REGISTER NOWDry Hopping on a Small Scale: Considerations for Achieving Reproducibility — MBAA TQ 201635. The influence of hop oil content and composition on hop aroma intensity in dry-hopped beer — 2016 World Brewing CongressInstrumental Evaluation of Hops — 2016 World Brewing CongressUpcoming Events - Master Brewers Calendar