Frequent MBAA course lecturer, Gabriel Dominguez, offers tips to reduce your brewery's CO2 consumption. Special Guest: Gabriel Dominguez. Sponsored By:Hopsteiner: Proximity Malt: BSG: Gusmer: Precision Fermentation: The Lupulin Exchange: BSI: Links:Master Brewers CoursesUpcoming Events - Master Brewers CalendarJoin Master Brewers

Episode 294: Benchmarking and Reducing CO2 Consumption

Each week, thousands of brewers download The Master Brewers Podcast to hear interviews with the industry's best & brightest in brewing science, technology, and operations. The show is known for featuring technical deep dives, a bit of brewing history, cutting edge research, hard lessons learned, important industry contributors, and no fluff. If you make beer for a living, this show is for you.


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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:Hopsteiner: Proximity Malt: BSG: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: 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

Episode 175: Know Barley, Know Beer

Brewing process and quality tips related to barley lipids Special Guest: Aaron Golston. Sponsored By:Hopsteiner: Proximity Malt: BSG: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: 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

Episode 306: Barley Lipids

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:Hopsteiner: Proximity Malt: BSG: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: 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

Episode 183: Dry Hop Creep During In-Package Conditioning

How a brewer who didn’t know the cost of his flagship beer, implemented a unit economic process that transformed the brewery from dry hopping to high gravity brewing. Special Guest: Teddy Gowan. Sponsored By:Hopsteiner: Proximity Malt: BSG: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: Links:Breaking Down COGS for Long Term Brewery Success — District SoCal PresentationWorld Brewing Congress 2024Upcoming Events - Master Brewers CalendarJoin Master Brewers

Episode 305: COGS

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:Hopsteiner: Proximity Malt: BSG: Precision Fermentation: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: Links:Presentation 12 - The Guinness Yeast and Irish Brewing Terroir — WBC Connect 9.29.20World Brewing Congress 2024Upcoming Events - Master Brewers CalendarJoin Master Brewers

Episode 294: Benchmarking and Reducing CO2 Consumption

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