Master Brewers Podcast

The 2020 World Brewing Congress (http://worldbrewingcongress.org/Pages/default.aspx) is almost here! Have you registered (http://worldbrewingcongress.org/register/Pages/default.aspx) yet? Special Guest: Keith Villa.

A growing demand in utilizing biotransformation, a general term for the conversion of compounds through biological pathways, to improve the organoleptic profile of beer has changed the way hop forward beer recipes are approached. While the analysis of terpene biotransformation has been well documented, there remains a gap in knowledge in sulfur compounds due to their extremely low concentrations (sometimes in concentrations of parts per trillion) and high volatility. Analysis of sulfur compounds requires precise and sensitive analytical methodology in order to detect them. While sulfur compounds have been successfully detected using gas-chromatography mass spectrometry (GC-MS) a pulsed flame photometric detector (PFPD), and a GC sulfur chemiluminescence detector (GC-SCD), the research presented here utilizes a GC-SCD via stir bar-sorptive extaction (SBSE) methodology previously used to track aroma intensities in optimizing harvest picking windows. This work shows an identification of various thiols and sulfur

This was the very first episode of The Master Brewers Podcast, recorded during the 2016 WBC. As we prepare to kick off the all-virtual 2020 WBC in just a few weeks, this seems like the perfect opportunity to listen in on what was happening during the 2016 WBC. Special Guests: Daniel Vollmer and Tom Shellhammer.

We continue conferencing vicariously from the Master Brewers Live (https://www.masterbrewerspodcast.com/master-brewers-live) event during the 2019 Master Brewers conference in Calgary, where former Master Brewers Technical Director Mark Sammartino (https://community.mbaa.com/network/members/profile?UserKey=729f991e-73c9-4a78-b83a-3969164d86d0) joined me to talk about trials using exogenous enzymes in malting to get brewers more consistent malt and make life easier in the malthouse. Special Guest: Mark Sammartino.

Isn't it a shame to just throw out all of that spent hop slurry after dry-hopping a tank? Ola Oladokun from Carlsberg sat down with me during last year's conference in Calgary to talk about brewing trials designed to put that "spent" hop slurry back to work. Special Guest: Olayide Oladokun.

Audrey Skinner (https://community.mbaa.com/network/members/profile?UserKey=e04b0dda-bf79-460f-8904-4c64c9b50083) joins us to talk about bright tank purges and other important battles in the war you should be waging against dissolved oxygen in your brewery. Special Guest: Audrey Skinner.

Need to remove haze? Need to add haze? Need to stabilize flavor? This week, we're talking applications for tannic acid in the brewery. Special Guest: Joe Formanek.

Biotransformation has become a buzzword in the brewing community, with many brewers even performing dry hopping at certain specific times to hit what is considered to be the “biotransformation sweet spot.” Academic literature does not support these claims. With the aid of enzymes developed for the wine industry, two experimental IPA beers were brewed: one with an enzyme preparation aimed at hydrolyzing glycosides and the other with a β-lyase preparation aimed at releasing bound thiols. Triangle tests for each treatment were carried out by a panel of over 25 participants, composed of brewers and judges, and showed that both beers were significantly different from the control, yet preference was overwhelmingly toward the no-enzyme IPA control beer. Furthermore, the descriptive analysis carried out by the same panel showed a clear trend toward both enzyme beers being less tropical/fruity and more herbal and/or citrusy, the exact opposite of the purported benefit of biotransformation. Special Guests: Leandro Mein

Does increasing the whirlpool trub carryover by 20% significantly affect beer quality? That's what Hayley & Tom set out to determine at Stone's Richmond, VA brewery. Special Guests: Hayley Goodwin and Tom Boudreau.

Our friends from OSU join us to talk about a peer-reviewed paper comparing hop pellets, CO2 extracts, and spent hop material in kettle hop additions. Special Guests: Daniel Sharp, Karl Vanevenhoven, and Tom Shellhammer.

Today, we bring you the first episode of Plantopia (https://www.plantopiapodcast.org/) - a brand new podcast, produced by our very own host & producer (https://www.masterbrewerspodcast.com/hosts/johnbryce), for APS (https://www.apsnet.org/) (one of Master Brewers sister scientific societies).

Three different perspectives on the realities of producing hand sanitizer. Special Guests: Dave Rathkamp, Derik Reiser, and Joel Moore.

Now that we've got some historical COVID-19 sales data, Ross is back with insights on the new normal. Special Guest: Ross Ackermann.

Eric Jorgenson joins us to talk about his approach to microbiology and his quick reference guide of significant bacteria found in the brewery environment. Special Guest: Eric Jorgenson.

This week on the show, our friends from Appalachian State University join us in Calgary to talk about their work evaluating koji as an alternative to traditional malting. Special Guests: Brett Taubman and Tom Williams.

This week, we take a break from technical brewing to talk about the new realities of selling beer during a pandemic. Special Guest: Ross Ackermann.

New information from OSU regarding how hop kiln temperature impacts hop quality. Special Guests: Lindsey Rubottom and Tom Shellhammer.

David Kapral joins us to talk about why it's critical to have thermostatic air vents and vacuum breakers on your steam jackets, and what happens when you don't. Special Guest: David Kapral.

Jordan Kelly joins us in Calgary to talk about Odell Brewing Company's low-cost lactic acid bacteria propagation system, as well as how they dialed-in and scaled their process. Special Guest: Jordan Kelly.

Peter Watts joins us in Calgary to talk about a bunch of new malting barley varieties coming out of Canada. Special Guest: Peter Watts.