Master Brewers Podcast

The father of the gluten-removed beer category joins us to discuss recently updated federal regulations that may affect your gluten-free or gluten-reduced claims. That's the first part of today's show. After the break, stay tuned to hear the story of how the first commercial gluten-removed barley brew came to life.Special Guest: Joe Casey.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Recent FDA and TTB Rulings Governing the Gluten Label Claims of Fermented Beverages — 2020 District Northwest PresentationUpcoming Events - Master Brewers CalendarJoin Master Brewers

Join Dan Carey, Brewmaster at New Glarus Brewing Company, as he dives into the art of flavor stability in brewing. Discover how dry hopping affects free amino nitrogen levels and the critical importance of metal testing for flavor integrity. Learn about innovative techniques New Glarus employs, including yeast health and oxygen management, to maintain taste over time. Carey also fondly reminisces about barley memories while emphasizing how mashing decisions and malt quality shape the entire brewing experience. Perfect listen for beer enthusiasts!

Charlie Bamforth, Senior Quality Advisor at Sierra Nevada Brewing Company and brewing author, delves into 70 years of brewing innovation. He shares captivating anecdotes about the evolution of techniques like the mash filter and whirlpool, while examining the role of enzymes versus traditional methods. The rise of condiment brewing and the impact of AI on barley breeding spark intriguing discussions. Bamforth also reflects on the industry's shifting quality standards, from hazy beers to foam chemistry, shaping the future of brewing.

Why Brewers Should Consider Alternatives to Tri-ClampSpecial Guest: Travis Audet.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Brewing Fittings - Why Brewers Should Consider Alternatives to Tri-Clamp and What are the Alternatives? — District PresentationUpcoming Events - Master Brewers CalendarJoin Master Brewers

We dig into a couple of peer-reviewed papers from the Master Brewers Technical Quarterly that help us navigate the complexities of hop aroma and make better beer.Special Guests: Scott Lafontaine and Tom Shellhammer.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Investigating the Factors Impacting Aroma, Flavor, and Stability in Dry-Hopped Beers — 2019 MBAA TQHow Hoppy Beer Production Has Redefined Hop Quality and a Discussion of Agricultural and Processing Strategies to Promote It​​​​​ — 2019 MBAA TQUpcoming Events - Master Brewers CalendarJoin Master Brewers

A study of 50 NA beers hunts for human pathogens.Special Guest: Grzegorz Rachon.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Survival of Pathogens in Non-alcoholic Beers — 2024 World Brewing CongressWBC Rewind — Revisit content from World Brewing Congress 2024Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum in non-alcoholic beers — Journal of the Institute of BrewingUpcoming Events - Master Brewers CalendarJoin Master Brewers

In 2018 Goose Island was plagued with a wild yeast contamination identified in post centrifuged products. This is how we systematically sought root cause, and ultimately eradicated the contamination despite our previous process understandings.Special Guests: Alex Nham and Joey Tidei.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Poster 58 - Expectations vs reality: A systematic approach to finding the source of a micro issue in a brewery — 2020 World Brewing CongressUpcoming Events - Master Brewers CalendarJoin Master Brewers

The creator of infusion malts joins us to explain what they are and why they're special.Special Guest: Cristal Peck.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Master Brewers Podcast Working Group — Contribute to the team that keeps the podcast running!Upcoming Events - Master Brewers CalendarJoin Master Brewers

Did you know that the gelatinization temperature of your malt could be as low as 136F or as high as 154F? Charlie Bamforth's successor joins us to talk about variations in starch structure and what that might mean for your mash.Special Guest: Glen Fox.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:158. The relationship between barley starch structure and the sugar profile of wort — 2012 World Brewing Congress25. The comparison of DP enzyme release and persistence with the production of yeast-fermentable sugars during a modified IoB 65°C and Congress mashes — 2016 World Brewing Congress90 - Confirmation of endogenous enzymes in Humulus lupulus and proposed lab method for determination of secondary fermentation — 2020 World Brewing CongressUpcoming Events - Master Brewers CalendarJoin Master Brewers

The John Rowley approach to sour & funkSpecial Guest: John Rowley.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Mixed Culture Fermentation – My Experiences in the Art — District Rocky Mountain PresentationDistrict Presentation ArchivesUpcoming Events - Master Brewers CalendarJoin Master Brewers