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BSG's adjunct professor & head comedian explain the difference between terms like rolled, flaked, toasted, micronized, and torrified; How it's all made, what's "mash ready," what's not, and why.
Special Guests: Allen Young and Ashton Lewis.
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How our guest uses wood in brewing, how Louis Pasteur ruined beer, and how maybe when the liquid in a barrel can't become a beer, it can get another purpose.
Special Guest: Peter Bouckaert.
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Luke Chadwick (Bell's), Andy Farrell (Bell's), Tom Shellhammer (OSU), and Jason Perkins (Allagash) take a deep dive into the phenomenon known as Dry Hop Creep.
Special Guests: Andy Farrell, Jason Perkins, Luke Chadwick, and Tom Shellhammer.
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How & why to operate a mash filter
Special Guest: Jason Platek.
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Have you ever wondered if you're pushing the limits of how much pressure your cans can handle? A Master Brewers Past President joins us to discuss a chart he designed to keep you out of trouble.
Special Guest: Jim Kuhr.
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How yeast propagation works (both in the lab & in the brewery) at Urban Chestnut Brewing Co.
Special Guest: Florian Kuplent.
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As reported in Nature Communications, Charles Denby used CRISPR-Cas9 to successfully engineer brewers yeast to produce linalool and geraniol. We interview both Charles and Bryan Donaldson (Lagunitas) who oversaw the sensory analysis for this groundbreaking study.
Special Guests: Bryan Donaldson and Charles Denby.
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An exciting, new 2-row winter variety coming out of Virginia Tech, the advantages winter barley brings to growers, maltsters, and brewers, the challenges ahead, and how you can get involved.
Special Guests: Ashley McFarland, Nicholas Santantonio, Trey Hill, and Zach Gaines.
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How & why Resident Culture conditions with speise.
Special Guest: David Fuhrer.
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How Drake's Brewing Co approaches sustainability.
Special Guest: Hal McConnellogue.
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