Master Brewers Podcast

Master Brewers Association of the Americas (MBAA)
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Aug 10, 2020 • 33min

Episode 180: Exogenous Enzyme Applications in Malting

We continue conferencing vicariously from the Master Brewers Live event during the 2019 Master Brewers conference in Calgary, where former Master Brewers Technical Director Mark Sammartino joined me to talk about trials using exogenous enzymes in malting to get brewers more consistent malt and make life easier in the malthouse.Special Guest: Mark Sammartino.Sponsored By:Precision Fermentation: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:WBC Connect 2020Presentation 26 - Exogenous enzyme applications in malting — 2019 Master Brewers Conference2019 Master Brewers Conference Proceedings — New member benefit!Upcoming Events - Master Brewers CalendarCOVID-19
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Aug 3, 2020 • 27min

Episode 179: Reuse of Spent Dry Hop Slurry in the Brewhouse

Isn't it a shame to just throw out all of that spent hop slurry after dry-hopping a tank? Ola Oladokun from Carlsberg sat down with me during last year's conference in Calgary to talk about brewing trials designed to put that "spent" hop slurry back to work.Special Guest: Olayide Oladokun.Sponsored By:Precision Fermentation: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:WBC Connect 20202019 Master Brewers Conference Proceedings — New member benefit!Upcoming Events - Master Brewers CalendarCOVID-19
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Jul 27, 2020 • 24min

Episode 178: Friends Don't Let Friends Drink Oxidized Beer

Audrey Skinner joins us to talk about bright tank purges and other important battles in the war you should be waging against dissolved oxygen in your brewery.Special Guest: Audrey Skinner.Sponsored By:Precision Fermentation: Gusmer: BSG: ABS: Hopsteiner: Links:WBC Connect 2020Managing Dissolved Oxygen in the Brewery — MBAA TQ vol. 57, no. 1Purging Bright Tanks — MBAA Tech TipsBest Practices for Purging Brite Tanks — Ask The BrewmastersBrite Tank Purging with DO meter — Ask The BrewmastersBright Tank Headspace O2 specifications - industry standards — Ask The BrewmastersEpisode 150: TPO Gone Wild? Managing Oxygen Ingress on Smaller Scale Canning LinesEpisode 055: TPOUpcoming Events - Master Brewers CalendarCOVID-19
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Jul 20, 2020 • 21min

Episode 040: What is Aleppo?

Need to remove haze? Need to add haze? Need to stabilize flavor? This week, we're talking applications for tannic acid in the brewery.Special Guest: Joe Formanek.Sponsored By:Precision Fermentation: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:MBAA TQ 2017 - Use of Tannic Acid in the Brewing Industry for Colloidal and Organoleptic StabilityPresentation 23 - The use of tannic acid in the brewing process as a stabilizing agent — 2015 Master Brewers ConferenceDistrict Presentation ArchivesAsk The BrewmastersWBC Connect 2020Webinars on TapUpcoming Events - Master Brewers CalendarCOVID-19
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Jun 8, 2020 • 36min

Episode 173: Using Exogenous Enzymes to Boost Biotransformation​

Biotransformation has become a buzzword in the brewing community, with many brewers even performing dry hopping at certain specific times to hit what is considered to be the “biotransformation sweet spot.” Academic literature does not support these claims. With the aid of enzymes developed for the wine industry, two experimental IPA beers were brewed: one with an enzyme preparation aimed at hydrolyzing glycosides and the other with a β-lyase preparation aimed at releasing bound thiols. Triangle tests for each treatment were carried out by a panel of over 25 participants, composed of brewers and judges, and showed that both beers were significantly different from the control, yet preference was overwhelmingly toward the no-enzyme IPA control beer. Furthermore, the descriptive analysis carried out by the same panel showed a clear trend toward both enzyme beers being less tropical/fruity and more herbal and/or citrusy, the exact opposite of the purported benefit of biotransformation.Special Guests: Leandro Meiners and Mati Cavanna.Sponsored By:Fermentis: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:MBAA TQ 2020: Using Exogenous Enzymes to Boost Biotransformation‎BIRRATECNIA on Apple PodcastsBIRRATECNIA | Podcast on SpotifyWBC Connect 2020Webinars on TapUpcoming Events - Master Brewers CalendarCOVID-19
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May 25, 2020 • 20min

Episode 047: Whirlpool Trub Carryover Effects on Beer Sensory Quality & Clarity

Does increasing the whirlpool trub carryover by 20% significantly affect beer quality? That's what Hayley & Tom set out to determine at Stone's Richmond, VA brewery.Special Guests: Hayley Goodwin and Tom Boudreau.Sponsored By:Fermentis: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:District Mid Atlantic Presentation - Whirlpool Trub Carryover Effects on Beer Sensory Quality & Clarity (slides)District Presentation Archives2020 World Brewing CongressUpcoming Events - Master Brewers Calendar — check for cancellations due to COVID-19 before heading to your next district meeting!COVID-19
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Apr 27, 2020 • 26min

Episode 038: Comparison of the Contributions of Hop Pellets, Supercritical Fluid Hop Extracts, and Extracted Hop Material to the Hop Aroma and Terpenoid Content of Kettle-Hopped Lager Beers

Our friends from OSU join us to talk about a peer-reviewed paper comparing hop pellets, CO2 extracts, and spent hop material in kettle hop additions.Special Guests: Daniel Sharp, Karl Vanevenhoven, and Tom Shellhammer.Sponsored By:Fermentis: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:MBAA TQ 2017 - Comparison of the Contributions of Hop Pellets, Supercritical Fluid Hop Extracts, and Extracted Hop Material to the Hop Aroma and Terpenoid Content of Kettle-Hopped Lager Beers2020 World Brewing CongressUpcoming Events - Master Brewers Calendar — check for cancellations due to COVID-19 before heading to your next district meeting!COVID-19
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Apr 17, 2020 • 33min

Bonus: Introducing Plantopia

Today, we bring you the first episode of Plantopia - a brand new podcast, produced by our very own host & producer, for APS (one of Master Brewers sister scientific societies).Links:Plantopia PodcastAPSScientific Societies
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Apr 13, 2020 • 48min

Episode 167: Manufacturing Hand Sanitizer in the Brewery

Three different perspectives on the realities of producing hand sanitizer.Special Guests: Dave Rathkamp, Derik Reiser, and Joel Moore.Sponsored By:Fermentis: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:Detailed Summary of Federal Requirements for Production of Hand Sanitizing Products | Alcohol Law AdvisorFDA Temporary Policy for Preparation of Certain Alcohol-Based Hand Sanitizer Products During the Public Health Emergency (COVID-191 ) Guidance for IndustryCOVID-19 – American Craft Spirits Associationmanufacturing hand sanitizer in the brewery | The MashSanitizer Recommendations During COVID-19 Virus Concerns2020 World Brewing CongressUpcoming Events - Master Brewers Calendar — check for cancellations due to COVID-19 before heading to your next district meeting!COVID-19What Happened to the Beer? World Beer Cup Entries Saved
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Apr 10, 2020 • 28min

Bonus: The New Normal

Now that we've got some historical COVID-19 sales data, Ross is back with insights on the new normal.Special Guest: Ross Ackermann.Sponsored By:Fermentis: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:Episode 164: When Draught Dries Up2020 World Brewing CongressUpcoming Events - Master Brewers Calendar — check for cancellations due to COVID-19 before heading to your next district meeting!COVID-19

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