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.

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• ProLeiT:

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• Poster 65 - Case study: Modeling fermentation data to predict and prepare for 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.

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• ProLeiT:

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• Breaking Down COGS for Long Term Brewery Success

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.

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• ProLeiT:

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• Presentation 12 - The Guinness Yeast and Irish Brewing Terroir

What is Kernza and does it belong in your next recipe?

Special Guests: Alexandra Diemer , Harmonie Bettenhausen, Juan Medina Bielski, Tessa Peters, and Xiang Yin.

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• Chr. Hansen:

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• Kernza® Perennial Grain

This is what happens when someone reaches out to suggest a great podcast topic. Becky Rudolf had questions about centrifuge operation so we mobilized a small army of Master Brewers members to provide answers.

Special Guests: Andrew Conlon, Becky Rudolf, Christopher Clausen, Louwrens Wildschut, Marco Garcia, Morgan Harry, Steven Lyerly, and Zach Kelly.

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• Chr. Hansen:

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• In-line carbonation and centrifuge integration

We celebrate the first decade of craft malt by catching up with a few of its pioneers and talking about what craft malt can do for beer.

Special Guests: Andrea Stanley, Brent Manning, and Todd Olander.

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• Chr. Hansen:

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• Craft Maltsters Guild

We take a deep dive into oak barrels. You'll hear about the properties of oak, the different types, and all about the complexities of seasoning and toast.

Special Guests: Amy LaHue, Andrew Wiehebrink, and Noah Steingraeber.

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• Chr. Hansen:

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• Oak 101: Understanding Oak

A preview of the Olympics of brewing conferences, the WBC, which only occurs every 4 years and hasn’t been held in person since 2016 due to the pandemic.

Special Guests: Lauren Torres and Sylvie Van Zandycke.

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• Chr. Hansen:

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• World Brewing Congress 2024

We go behind the scenes with the 3 moderators responsible for ensuring the highest possible quality content on the industry’s best technical brewing forum.

Special Guests: Andy Tveekrem, Lars Larson, and Walter Heeb.

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• Chr. Hansen:

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• Delayed Effects of Dissolved Oxygen in Cans

Does your brewery can or bottle? Do you pay close attention to your rinser or just assume it does what it's supposed to? This week on the show, we take a deep dive into water rinsers with a team of Master Brewers who collaborated to publish a Best Practices document you can use to get bottle and can rinsing done right.

Special Guests: Ben Bailey, Dave Duff, Eric Samp, Heather Muzzy Caron, and Tim Lozen.

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• Chr. Hansen:

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• Best Practices - Container Rinsing with Water