Master Brewers Podcast

Tessa Schilaty, a consumer testing expert for breweries, shares invaluable insights into how small breweries can harness consumer feedback to refine their products. She emphasizes the importance of engaging with customers through simple surveys and acknowledges the emotional aspects of consumer behavior. Tessa discusses best practices like blind taste tests and the need for diverse sample sizes to reduce bias. With clear objectives and effective data collection strategies, breweries can drive innovation and ensure greater brand loyalty from their patrons.

Dave Thomas, a retired brewmaster from Coors with over three decades of experience, along with Eric Meyer from Cahaba Brewing and CO2 expert Gabriel Dominguez, delve into the importance of CO2 systems in brewing. They share insights on CO2 quality, revealing how contamination from suppliers can taint beer's flavor. The guests discuss essential filtration techniques and strategies for managing CO2 systems efficiently. Mark Fischer from Deschutes Brewery joins in to underscore the significance of high-quality regulators to prevent costly production losses.

An update from the fast-moving world of gene editing, as it relates to hops.Special Guest: Chris Willig.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Using next-generation hop breeding tools to develop more flavorful and sustainable cultivarsPodcast Working Group — volunteer today!Upcoming Events - Master Brewers CalendarJoin Master Brewers

Matt Couch, Brewmaster at Lazarus Brewing Company, dives into the fascinating world of long-term yeast storage. He shares insights from his research on effective storage solutions for brewers, testing additives like monopotassium phosphate and sunflower oil to boost yeast health. The results showcase how various treatments can maintain yeast viability for up to a month, offering practical tips for smaller breweries. Couch also discusses innovative strategies breweries used during the COVID-19 pandemic, emphasizing community support and creative problem-solving.

An overview of the options for pasteurizing beer, and how pasteurization works at Goose Island.Special Guests: Gus Grosenbaugh and Michael Owens.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Beer Stabilization: An Introduction to Pasteurization for Craft Breweries — ICBG X MBAA Annual Conference, March 2023Effect of pasteurization on bright and hazy IPAs — Master Brewers Podcast Episode 267Bourbon Barrel Terror: A New Threat to Beer Aged in Bourbon CasksWorld Brewing Congress 2024 — Register Now!Upcoming Events - Master Brewers CalendarJoin Master Brewers

Filling equipment within a brewery is ironically one of the best places for microbial growth to thrive. There are nooks, crannies, and blind spots that beer can sneak into, which are also challenging to clean. Beer filling equipment is also constructed using a variety of different materials that require specifically tailored cleaning chemicals to prevent corrosion while working effectively to remove soil. Every brewery has a different filling operation including equipment, surrounding space, and utilities, therefore different needs for chemicals and cleaning practices. As a brewery optimizes its filler cleaning practices and chemicals, it is also essential to validate that the chemicals and method of cleaning are both working effectively. To avoid having every brewery reinvent the wheel with filler cleaning practices and save the time and money it takes to trial new processes, this presentation will share one brewery’s story of developing a robust cleaning program on both of its canning lines. We will discuss how we worked directly with our chemical supplier and equipment manufacturers to find the best compatible chemicals for effective cleaning on both of our lines. We will also discuss the microbiological and chemical quality checks that were put in place to validate filler cleaning process and chemicals to ensure product integrity, and share the improvements that were made from a quality management lens to empower employees to make informed quality decisions.Special Guests: Levi Bainum and Riley Seitz.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Presentation 27 - Validating and Improving Filler Cleaning Practices and Chemicals with Environmental Sampling — WBC Connect 2020World Brewing Congress 2024 — Register Now!Upcoming Events - Master Brewers CalendarJoin Master Brewers

Join experts Glen Fox, a brewing omics specialist, Harmonie Bettenhausen, a brewing science authority, and Laura Burns, a seasoned industry professional, as they dive into the intriguing world of omics in brewing. They discuss how genomics, proteomics, and metabolomics improve beer quality and flavor profiles. Learn about yeast technology advancements, the importance of genetic analysis in brewing strains, and the evolving role of data in optimizing brewing processes. Exciting insights into the future of brewing technology await!

The Inspiring History and Legacy of American Lager Beer is envisioned to be a nine-volume series of books covering the history of the American lager brewing industry from the 1840s to the 1940s and the evolution of adjunct lager beer as America’s “national beverage.” The “surprising” aspect of this history is that it ever happened at all, given the half-century-long assault on the industry between the 1870s and 1910s to impose an “American Reinheitsgebot.” Unified in this objective were a plethora of the nation’s political, cultural, and agricultural institutions—all seeking to ban to use of rice and corn-based products in the brewing of American ales and lagers. Equally united in opposition to this effort were the brewers and brewing scientists of America. In battles that were passionate, highly public, and intense in nature, these brewing industry advocates successfully defended the right of American brewers to brew with the ingredients of their choice. It is a powerful legacy not only for America’s first revolution in beer (the adjunct lager brewing industry) but also for the nation’s second revolution in beer (the American craft brewing industry). Special Guest: Greg Casey.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:The Inspiring History and Legacies of American Lager Beer — Volume 1: The Beer of Myths and Legacies Denied: 1941–1948The Inspiring and Surprising History and Legacy of American Lager Beer — MBAA TQ​ (OPEN ACCESS FOR A LIMITED TIME​) Brewing Chemistry & Technology in the Americas — With 120 Cause-and-Effect Fishbone Diagrams by Greg CaseyWorld Brewing Congress 2024 — Register Now!Upcoming Events - Master Brewers CalendarJoin Master Brewers

A deep dive on beer foam with a couple of familiar guests, one of whom literally wrote the book on foam.Special Guests: Ashton Lewis and Charlie Bamforth.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:FOAM: Practical Guides for Beer Quality — By Charles W. BamforthBarley lipid transfer protein 1 is involved in beer foam formation. — MBAA TQCorrelation of Beer Foam with Other Beer Properties — MBAA TQUpcoming Events - Master Brewers CalendarWorld Brewing Congress 2024 — Register Now!Join Master Brewers

Just when you thought light-struck flavor in beer was permanent...Special Guests: Catherine Villa and Keith Villa.Sponsored By:Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Poster 143 - Prevention and reversal of the formation of light-struck (3-Methyl-2-butene-1-thiol) aroma in beer — WBC Connect 9.19.20 Poster SessionControl of Hydrogen Sulfide in Beer with a Copper Electrolysis System — MBAA TQ 2004Upcoming Events - Master Brewers CalendarWorld Brewing Congress 2024 — Register Now!Join Master Brewers