Gabriel Dominguez, a frequent MBAA course lecturer, shares tips on reducing brewery's CO2 consumption. Topics include benchmarking CO2 usage, replacing CO2 with nitrogen, the importance of maintaining proper nitrogen and CO2 levels in the brewing process, water purging and nitrogen generation, and the significance of efficiency in reducing CO2 consumption while maintaining beer quality.

Evan Meffert, an expert in sustainability at Firestone Walker, discusses the decision-making process for breweries regarding the use of reverse osmosis technology to treat their water. The podcast explores factors influencing the decision, advanced use of RO membranes by Firestone Walker, the role of sulfate, determining connectivity, and the overall impact and ROI of water savings. Also mentioned are BSI brewing partner ad, Lupulin Exchange, upcoming events, and treatment of wastewater concentrate.

Maitreya Dunham and Tom Schmidlin discuss an exciting study on yeast mutations during serial repitching. They explore the implications of serial re-pitching in yeast, understanding mutants in yeast genome changes, studying the evolution of Chico yeast strains, and methods of tracking mutations in yeast genomes.

Mary Pellettieri, author and founder of Top Note Tonic, discusses how innovation challenges quality systems in the beer industry. Topics include protecting against Pectinatus and Megasphira organisms, detecting lactic acid bacteria, and addressing quality issues like infected yeast and phenolic off-flavors.

The podcast discusses authenticity versus technology in lager beer production, the concept of authenticity in various products, the development and purpose of decoction mashes in brewing, natural carbonation in beer, preventing chill haze in beer, and balancing molecules and factors in lager development.

This podcast explores the microbiological impact of dry hopping beers, discussing the presence of beer-spoiling bacteria in hops, the antimicrobial properties of hops, and the effectiveness of dry hopping. It also highlights the sponsors and their products, discusses different dry hopping rates and their results, and explores the antimicrobial effects of hop extracts in finishing.

Master Brewers wants to fund your next innovation. Hear how the program works, as well as an overview of several projects that have already been funded.Special Guests: Doug Wilson, Kurt Driesner, Lauren Torres, Mark Jaeggi, Mike Billon, Molly Browning, Ryan Bross, and Tom Shellhammer.Sponsored By:Hopsteiner: Proximity Malt: BSG: Gusmer: Precision Fermentation: Berkeley Yeast: The Lupulin Exchange: Fermentis: BSI: Links:District Resources — Information about the Innovation FundUpcoming Events - Master Brewers Calendar2023 Master Brewers Conference — Oct 6-8 | The Westin SeattleJoin Master Brewers

Brewery safety experts, Brian Godfrey and David Gonzalez, discuss the importance of electrical safety in breweries, sharing personal accounts of accidents. They emphasize the need for arc flash assessments and infrared studies, as well as precautions for water intrusion and flooding. The chapter also raises questions about brewery investigation and corrective actions.

Barley breeder Patrick Hayes discusses exciting new releases, retirement plans, his journey to barley breeding, field experience, and the role of teaching. The chapter also covers sponsorships, events, and memberships by Master Brewers. The flexibility and adaptability of new barley varieties, including Naked Barley, are explored. Hayes shares future plans, including consulting and upcoming keynote talk on barley, beers, and addressing climate change.

Has your brewery put off building a sensory program because it seems overwhelming? Lindsay Barr is here with the tips and baby steps you need to make immediate progress. We also take a peek under the hood of the ASBC Sensory Subcommittee and hear about some of the awesome new tools they've produced. Whether your brewery needs to start from scratch or already has a functional sensory program, this interview with Lindsay is sure to help you take things to the next level.Special Guest: Lindsay Barr.Sponsored By:Hopsteiner: Proximity Malt: BSG: Gusmer: Precision Fermentation: Berkeley Yeast: The Lupulin Exchange: Fermentis: Grist: Links:ASBC Sensory Analysis MethodsUpcoming Events - Master Brewers Calendar2023 Master Brewers Conference — Oct 6-8 | The Westin SeattleJoin Master Brewers