Master Brewers Podcast

Since 1972 North American 2-row barley has slowly but steadily evolved into something that has more in common with 6-row than traditional European 2-row barley. Find out why this is great news for adjunct brewers and problematic for all-malt brewers.

Special Guest: Joe Hertrich.

Sponsored By:

• Alfa Laval:

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• Upcoming Events - Master Brewers Calendar

Things to consider before making the transition from bagged to bulk malt.

Special Guest: Tim Roberts.

Sponsored By:

• Alfa Laval:

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• Transitioning from Bagged to Bulk Malt Supply

The author of one of the latest publications from ASBC & MBAA joins us to talk about Mashing.

Special Guest: Evan Evans.

Sponsored By:

• Alfa Laval:

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• Mashing

Our friend, Dr. Yin, returns to discuss his new Malt book and the 2021 barley crop

Special Guest: Xiang Yin.

Sponsored By:

• Alfa Laval:

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• Malt: Practical Brewing Science

Stijn Mertens and Jan Steensels talk about what's happening inside one of the world's most advanced yeast labs.

Special Guests: Jan Steensels and Stijn Mertens.

Sponsored By:

• Alfa Laval:

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• Belgian Beer: Tested and Tasted

How Wicked Weed made a beer smell like cannabis, without using cannabis.

Special Guests: Joe Pawelek and Ross Hunsinger.

Sponsored By:

• Alfa Laval:

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• Recreating Hop Aroma Outside of the Plant and its Practical Application in Modern Craft B​rewing

A collaboration between OSU's Barley Project Lab, Admiral Maltings, and Seismic Brewing explores the possibilities for achieving Maris Otter flavor in newer barley varieties, bred for better agronomics & brewhouse performance.

Special Guests: Campbell Morrissy and Curtis Davenport.

Sponsored By:

• Alfa Laval:

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• Romp of Otters

To what extent does yeast strain selection & dry hop timing put the haze in your hazies?

Special Guests: Keith Lacy and Laura Burns.

Sponsored By:

• Alfa Laval:

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• Bringing out the Thiols & Dialing in Haze

Joe Hertrich continues discussing how to establish your own criteria for malt performance on your specific recipe, process, and equipment rather than relying on theoretical "good" values on a malt COA. He explains how to track brewhouse yield, lauter performance, and attenuation vs. beta glucan.

Special Guest: Joe Hertrich.

Sponsored By:

• Kegshoe:

Links:

• Upcoming Events - Master Brewers Calendar

Fan favorite, Joe Hertrich, is back with an extremely practical approach to evaluating malt performance based on his experience at breweries of drastically different sizes over a 50-year period.

Special Guest: Joe Hertrich.

Sponsored By:

• Kegshoe:

Links:

• Upcoming Events - Master Brewers Calendar