Episodes

  • Episode 197: A History of Brewing Innovation

    Episode 197: A History of Brewing Innovation
    Dec 23 2024
    We look back at the last 70 years of innovations in brewing, we look forward to what the future holds, and we hear a pint full of great anecdotes from an author with whom we're all familiar. Special Guest: Charlie Bamforth.
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    1 hr and 9 mins
  • Episode 323: Brewing Fittings

    Episode 323: Brewing Fittings
    Dec 16 2024
    Why Brewers Should Consider Alternatives to Tri-Clamp Special Guest: Travis Audet.
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    45 mins
  • Episode 145: Investigating the Factors Impacting Aroma, Flavor, and Stability in Dry-Hopped Beers

    Episode 145: Investigating the Factors Impacting Aroma, Flavor, and Stability in Dry-Hopped Beers
    Dec 9 2024
    We dig into a couple of peer-reviewed papers from the Master Brewers Technical Quarterly (https://www.mbaa.com/publications/tq/Pages/default.aspx) that help us navigate the complexities of hop aroma and make better beer. Special Guests: Scott Lafontaine and Tom Shellhammer.
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    46 mins
  • Episode 322: Survival of Pathogens in Non-Alcoholic Beers

    Episode 322: Survival of Pathogens in Non-Alcoholic Beers
    Dec 2 2024
    A study of 50 NA beers hunts for human pathogens. Special Guest: Grzegorz Rachon.
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    33 mins
  • Episode 196: Goose Island's Wild Yeast Chase

    Episode 196: Goose Island's Wild Yeast Chase
    Nov 25 2024
    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.
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    30 mins
  • Episode 321: Infusion Malts

    Episode 321: Infusion Malts
    Nov 18 2024
    The creator of infusion malts joins us to explain what they are and why they're special. Special Guest: Cristal Peck.
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    28 mins
  • Episode 190: Variation in Starch Structure

    Episode 190: Variation in Starch Structure
    Nov 11 2024
    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.
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    37 mins
  • Episode 320: Mixed Culture Fermentations

    Episode 320: Mixed Culture Fermentations
    Nov 4 2024
    The John Rowley approach to sour & funk Special Guest: John Rowley.
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    49 mins