Master Brewers Podcast

Experts Kevin Verstrepen and Michiel Schreurs discuss using chemical analytics and machine learning to predict and enhance complex beer flavors. They explore the challenges of sensory analysis, the impact of biases in beer reviews, and how machine learning models can connect chemical data to sensory data for accurate flavor predictions.

Specialty malt freshness, roaster technology, flavor development & complexity in specialty malts, and more.Special Guests: Aaron MacLeod, Chris Schooley, and Jeff Bloem.Sponsored By:ProLeiT: cytiva: Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Upcoming Events - Master Brewers CalendarWorld Brewing Congress 2024 — Register Now!Join Master Brewers

A unique study of California malting barley and its practical takeaways for brewers.Special Guest: Maany Ramanan.Sponsored By:ProLeiT: cytiva: Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Effects of genotype and environment on productivity and quality in Californian malting barley — Agronomy JournalUpcoming Events - Master Brewers CalendarWorld Brewing Congress 2024 — Register Now!Join Master Brewers

Experts in malting discuss base malt flavor development and brewing creativity, highlighting the influence of environmental factors on malt functionality. They explore the impact of different barley varieties on malt production, emphasizing the importance of optimizing barley varieties. The podcast also touches on the advancements in malting techniques, including the blending of traditional methods with modern technology for craft malt production.

What is green chemistry? How and why should you apply it in your brewery?Special Guest: Dana Garves.Sponsored By:ProLeiT: cytiva: Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Implementing Green Chemistry Principles in the Beer Quality Control Laboratory: Enhancing Sustainability, Safety, and Cost Efficiency – Dana Garves - Details — 2023 Master Brewers ConferenceASBCGreen Chemistry - American Chemical SocietyA review of the cost analysis of iso-octane regeneration for re-use in beer bitterness analysis — 2013 MBAA Annual ConferenceMicrowaving Micro Media — Oregon BrewLabFind Hazardous Waste Disposal NearbyUpcoming Events - Master Brewers CalendarWorld Brewing Congress 2024 — Register Now!Join Master Brewers

Beer consumption per capita in the US has declined steadily since 1980; meanwhile, consumption of wine, cider, and spirits has increased. Keith Armstrong joins us to talk about why, as well as what brewers should be doing about it.Special Guest: Keith Armstrong.Sponsored By:ProLeiT: cytiva: Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:​​Barley and Beer: A New Beginning?​ — 2020 MBAA TQBarley and Beer: A New Beginning? (slides) — 2019 Master Brewers Conference Closing SessionUpcoming Events - Master Brewers CalendarWorld Brewing Congress 2024 — Register Now!Join Master Brewers

Brewing process and quality tips related to barley lipidsSpecial Guest: Aaron Golston.Sponsored By:ProLeiT: cytiva: Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:The Impact of Barley Lipids on the Brewing Process and Final Beer Quality: A Mini-Review​ — MBAA TQBarley Lipids: Impact on the Brewing Process and Beer Quality — District Eastern Canada PresentationDistrict Presentation ArchivesWorld Brewing Congress 2024 — Register Now!Upcoming Events - Master Brewers CalendarJoin Master Brewers

Understanding a particular beer's fermentability—and how it changes over time—is a prerequisite to managing in-package conditioning. It’s not uncommon to observe some level of over-attenuation during refermentation, similar to how forced-fermentation tests frequently finish at a lower gravity than production fermentations. In order to reduce the risk of over-pressurization in package, it’s important for brewers to quantify the expected over-attenuation for each brand. Typically, and ideally, the over-attenuation is consistent and can be accurately accounted for within priming sugar calculations. However, this is not always the case—especially with dry-hopped beers. At Allagash Brewing Company, we created a model for our Sixteen Counties brand in order to predict and more accurately account for variable levels of over-attenuation in package due to hop creep.Special Guest: Heather Muzzy Caron.Sponsored By:ProLeiT: cytiva: Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Poster 65 - Case study: Modeling fermentation data to predict and prepare for dry hop creep during in-package conditioning — WBC Connect 9.19.20 Poster SessionWorld Brewing Congress 2024Upcoming Events - Master Brewers CalendarJoin Master Brewers

Teddy Gowan discusses implementing a unit economic process for brewery transformation by analyzing costs for flagship beer. Topics include optimizing brewing processes, reducing costs, and empowering brewers through data-driven decision-making.

The Guinness brewery was founded in 1759 by Arthur Guinness. The Guinness brewery group were early exponents of the advancements in microbiology, and particularly yeast husbandry that took place in Europe at the end of the 19th Century. This led Guinness to establish the Watling laboratory in 1901 and subsequent St James’s Gate yeast Library. 16 Guinness yeast isolates were taken from the St James’s Gate yeast library and sequenced using next generation whole genome sequencing. Using Single Nucleotide Polymorphism (SNP) analysis, the genetic lineage of the Guinness yeast were established, with the Guinness yeast forming a monophyletic group (all descendants of a common ancestor). Previous yeast studies have attributed geographical location to domestication; using this information the Guinness yeast were placed with yeast domesticated in the United Kingdom and the United States. Within the 300+ yeast stored in the St James’s Gate yeast Library there are yeast from historical Irish Brewers. Using the same methods that established the genetic lineage of the Guinness yeast, 8 Irish brewing yeast were similarly assessed. In addition to the genotypic analysis of the Guinness and Irish yeast, the phenotype of the different yeasts were determined. In this paper we present an understanding of the Guinness and Irish yeast from a genotypic and phenotypic perspective. This analysis established that despite the different brewing attributes of these Irish yeast they all have a common genetic ancestry which is different to that of the United Kingdom yeast and the United States yeast. Consequently, we suggest that there is potential scope for an Irish brewing terroir concept based upon brewing with Irish yeast.Special Guest: Daniel Kerruish.Sponsored By:ProLeiT: cytiva: Berkeley Yeast: The Lupulin Exchange: Precision Fermentation: BSG: Proximity Malt: Hopsteiner: Links:Presentation 12 - The Guinness Yeast and Irish Brewing Terroir — WBC Connect 9.29.20World Brewing Congress 2024Upcoming Events - Master Brewers CalendarJoin Master Brewers