Cécile Chenot discusses observations from thiol research at Université Catholique de Louvain Special Guest: Cécile Chenot. Sponsored By:Hopsteiner: Proximity Malt: BSG: Gusmer: Precision Fermentation: Brew Ninja: Alfa Laval: Links:Free thiol release from cysteinylated and glutathionylated sulfanylalkyl alcohols in beer : by selecting yeasts and fermentation conditions — 2022 Brewing SummitHow to Get the Most of the Aromatic Potential of Hops by Enabling the Release of Free Polyfunctional Thiols from their Non-Aromatic Precursors? — 2022 Brewing SummitUpcoming Events - Master Brewers CalendarJoin Master Brewers — Use promo code BEER2022 to save 20% on dues

Episode 268: Free Thiol Release

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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Three people who know a lot about malting talk about base malt flavor development and the variables driving a lot of creativity in brewing. Special Guests: Aaron MacLeod, Curtis Davenport, and Sebastian Wolfrum. Sponsored By:Hopsteiner: Proximity Malt: BSG: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: Links:Upcoming Events - Master Brewers CalendarWorld Brewing Congress 2024 — Register Now!Join Master Brewers

Episode 176: Functional Terroir

What is green chemistry? How and why should you apply it in your brewery? Special Guest: Dana Garves. Sponsored By:Hopsteiner: Proximity Malt: BSG: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: 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

Episode 307: Green Chemistry for Beer

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 268: Free Thiol Release

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