Master Brewers Podcast

This week on the show, a topic that we should all be considering: sustainability. Amy (Johnson) Dragon describes how she went about reducing the solid waste that Genesee Brewing Company sends to the landfill.Special Guest: Amy (Johnson) Dragon.Sponsored By:BSG: Proximity Malt: ABS: Hopsteiner: Links:MBAA TQ 2016 - Solid Waste Reduction and Triple Bottom Line — Solid Waste Reduction and Triple Bottom LineContact your District Officers — (and offer to help get those district presentations uploaded!)Suggest a district presentation we should highlight on the showUpcoming Events - Master Brewers Calendar2020 World Brewing Congress

This week on the show, we get a glimpse at life inside a brewer's yeast supply lab. You'll hear about tips for ordering yeast, how to better align expectations with reality, and of course, when to blame the maltster.Special Guests: Jasper Akerboom and Travis Tedrow.Sponsored By:BSG: Proximity Malt: ABS: Hopsteiner: Links:Contact your District Officers — (and offer to help get those district presentations uploaded!)Suggest a district presentation we should highlight on the showUpcoming Events - Master Brewers Calendar2020 World Brewing Congress

Saccharomyces cerevisiae var. diastaticus is a beer spoilage yeast, with contamination leading to off-flavors, over-attenuation, and over-carbonation, potentially causing gushing beer, exploding packages, or non-compliance with Alcohol by Volume reporting. Many diastaticus yeast are commercially available, high-attenuating strains, but wild strains have also been isolated in beer. Regardless of the source of contamination, re-fermentation of finished beer by diastaticus is caused by the secretion of a glucoamylase. In finished beer, glucoamylase breaks down unfermented dextrins, creating newly fermentable carbohydrates. Outside of PCR-based genetic screening, there exists no easy method for detection of diastaticus contamination by the brewery quality control lab. Matt Linske joins us live from the 2019 Master Brewers Conference to discuss his evaluation of Farber Pham Diastaticus Medium (FPDM) for the enrichment and detection of diastaticus, and provides tips for effective use of FPDM in the brewery.Special Guest: Matt Linske.Sponsored By:BSG: Proximity Malt: ABS: Hopsteiner: Links:2019 Master Brewers Conference Proceedings — New member benefit!Calgary Presentation 41 - Evaluation of FPDM for the detection of diastaticus in the breweryEP 068: Diastaticus - Part 1EP 069: Diastaticus - Part 2Contact your District Officers — (and offer to help get those district presentations uploaded!)Suggest a district presentation we should highlight on the showUpcoming Events - Master Brewers Calendar2020 World Brewing Congress

Doug needed an affordable solution for growing up yeast in the brewpub environment, so he got crafty.Special Guest: Doug Hindman.Sponsored By:BSG: Proximity Malt: ABS: Hopsteiner: Links:Contact your District Officers — (and offer to help get those district presentations uploaded!)District Presentations ArchiveDistrict NW Presentation: Our $700 Hillbilly Yeast PropagatorUpcoming Events - Master Brewers CalendarSuggest a district presentation we should highlight on the show

An effort supported by a professional perfumer to establish a universal sensory language for hops.Special Guest: Georg Drexler.Sponsored By:BSG: Proximity Malt: ABS: Hopsteiner: Links:MBAA TQ: The Language of Hops: How to Assess Hop Flavor in Hops and BeerUpcoming Events - Master Brewers Calendar

The Lallemand Brewing team joins us to talk about their new bioengineered, lactic acid-producing Saccharomyces cerevisiae (ADY).Special Guests: Chaz Rice, Eric Abbott, and Molly Browning.Sponsored By:BSG: Proximity Malt: ABS: Hopsteiner: Links:MBAA District NW Presentation: ADY and GM YeastDistrict Presentation Archives

If OSHA shows up at your brewery tomorrow, are you ready?Special Guests: John Olaechea and Nicole Reiman.Sponsored By:BSG: Proximity Malt: ABS: Hopsteiner: Links:MBAA Brewery Safety ResourcesCommon OSHA Programs Applicable to BreweriesWhat to do when OSHA shows up!On-Site ConsultationOSHA Standards Cited for BreweriesOSHA eTools, eMatrix, Expert Advisors and v-ToolsMBAA District Rocky Mountain Presentation: OSHA Inspections Under the Local Emphasis Program for Beverage ManufacturingThe National Institute for Occupational Safety and Health (NIOSH)

An elite group of brewers working behind the scenes to improve hop quality in the US.Special Guests: John Mallet and Tom Nielsen.Sponsored By:BSG: Proximity Malt: ABS: Hopsteiner: Links:District Northwest Presentation: The Hop Quality GroupThe effect of kilning air temperature on hop essential oil content and aromaAssessing the role of four key process variables in the dry-hopping of beer2019 Master Brewers ConferenceMaster Brewers Live!

What if you could postpone buying new fermentors by reducing variability during fermentation? This week on the show, you'll hear about how this was accomplished at New Belgium while eliminating inaccurate measurements like yeast cell counts & viability.Special Guest: Peter Bouckaert.Sponsored By:Malteurop: BSG: Proximity Malt: ABS: Hopsteiner: Links:District New England presentation: Fermentation ConsistencyDistrict Presentation ArchivesBrewing and Malting Science Course2019 Master Brewers ConferenceMaster Brewers Live!

A diverse group of commercial brewers work together to chase down the source of extract loss in a hypothetical brewhouse. Special Guests: Emily Rivera, Jay Pemberton, and Victor Rini.Sponsored By:Malteurop: BSG: Proximity Malt: ABS: Hopsteiner: Links:MBAA TQ 2017 - It Malt Not Be Extractly What You Think: 2016 Malting and Brewing Class Case Study Winning PresentationMBAA Courses2019 Master Brewers ConferenceMaster Brewers Live!