Afleveringen
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What it is, and what it has done/can do for beer.
Special Guests: Klaas Reglitz and Martin Steinhaus.
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A recent OSU study of aroma hop shelf life under commercial storage conditions.
Special Guests: Cécile Chenot and Tom Shellhammer.
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How isinglass works, how to optimize results, when and why to use auxiliary finings (such as silica solutions), and more.
Special Guest: Andrew Fratianni.
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It’s not pasteurization. It’s not sterile filtration. So how exactly does the Shredder achieve microbiological stabilization?
Special Guests: Jesse Kremenak and Matt Burkhardt.
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Steve Bradt from Micro Matic joins us to talk about keg valve design, function, maintenance, and safety. If you work with kegs, this episode is for you, regardless of your experience level.
Special Guest: Steve Bradt.
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Can increased pitch rate accelerate fermentation at 8°C? How does pitch rate influence aroma formation in different lager yeast strains? Is there an optimal pitch rate for balancing clean flavour with desired complexity?
Special Guest: Richard Preiss.
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Understanding the basics of yeast propagation is critical for commercial brewers of all sizes. With 50 years of experience researching yeast, Graham Stewart joins us to talk about the basic principles of brewer's yeast propagation.
Special Guest: Graham Stewart.
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A discussion with the authors of a new book about yeast.
Special Guests: Bill Maca and Florian Kuplent.
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How & why to operate a mash filter
Special Guest: Jason Platek.
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How von Trapp uses sensory to lock in lagers.
Special Guest: Jack Van Paepeghem.
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How Drake's Brewing Co approaches sustainability.
Special Guest: Hal McConnellogue.
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What’s the secret to brewing award-winning dark, malty beers?
Special Guest: Ryan Fields.
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The hotly anticipated release of the USDA public hop breeding program's 1st tropical aroma bomb. What it took to finally get here, what the future looks like, and more.
Special Guest: John Henning.
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How serious innovation at Carlsberg is changing the outlook and timeline for barley breeding.
Special Guest: Birgitte Skadhauge.
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Using the dissolved CO2 content of active fermentations to control your process.
Special Guests: Andrew MacIntosh and Karen Fortmann.
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An option for microbiological stabilization that might not be on your radar.
Special Guests: Audrey Carpenter and David Brown.
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You and I both know that beer has a lot of nutritional value, but are we prepared to speak intelligently about that? How do we get consumers to look past beer's stereotypes and click-bait headlines?
Special Guest: Glen Fox.
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Behind the scenes at hop selection with insights from Russian River, Breakside, Ghost Town, Haas, and Yakima Chief Hops.
Special Guests: Ben Edmunds, Bridget Gates, Jeff Dailey, Justin Burdt, and Vinnie Cilurzo.
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How our guest uses wood in brewing, how Louis Pasteur ruined beer, and how maybe when the liquid in a barrel can't become a beer, it can get another purpose.
Special Guest: Peter Bouckaert.
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