We look back at the last 70 years of innovations in brewing, we look forward to what the future holds, and we hear a pint full of great anecdotes from an author with whom we're all familiar.

Special Guest: Charlie Bamforth.

Sponsored By:

• Hopsteiner:
• Proximity Malt:
• BSG:
• Gusmer:
• Precision Fermentation:
• Fermentis:

Links:

• ​​A History of Brewing Innovation — 2020 MBAA TQ
• Upcoming Events - Master Brewers Calendar
• 2021 Master Brewers Conference — Oct 28-30 | Hilton Cleveland
• Join Master Brewers — Use promo code BEER2021 to save 20% on dues
• BEER SAFETY: Practical Guides for Beer — By Charles W. Bamforth
• Beer: A Quality Perspective — Edited By Charles W. Bamforth
• Beer: Tap into the Art and Science of Brewing — By Charles W. Bamforth
• Brewing Materials and Processes — Edited by Charles W. Bamforth
• COLOR AND CLARITY: Practical Guides for Beer — By Charles W. Bamforth
• FLAVOR: Practical Guides for Beer Quality — By Charles W. Bamforth
• FOAM: Practical Guides for Beer Quality — By Charles W. Bamforth
• FRESHNESS: Practical Guides for Beer Quality — By Charles W. Bamforth
• Grape vs. Grain — By Charles W. Bamforth
• QUALITY SYSTEMS: Practical Guides for Beer... — By Charles W. Bamforth
• Scientific Principles of Malting and Brewing — By Charles W. Bamforth
• Standards of Brewing: A Practical Approach to Consistency — By Charles W. Bamforth

Tom Eplett joins us to talk about some anecdotal fermentation problems, lessons learned, and his go-to papers, books, etc. for troubleshooting and learning about brewing. If you still think the best yeast is in the middle of the cone, you should listen to this episode.

Special Guest: Tom Eplett.

Sponsored By:

• Fermentis:

Links:

• Video: What Yeast has taught me about Brewing over the years

This week, we continue our draught line cleaning discussion with Keith Lemcke.

Special Guest: Keith Lemcke.

Sponsored By:

• Precision Fermentation:

Links:

• Basic Guide to Line Cleaning and Maintenance in Draught Beer Systems

Draught beer line cleaning is a critical factor in the service of excellent draught beer. Cleaning your system frequently ensures beer quality but increases the cost of service due to beer lost when preparing the lines for cleaning. Throughout the industry, there is debate over the "best practices" in draught cleaning, including what defines a "clean" draught system. With the ever-increasing selection of draught beers, it is imperative not only to the brewer but all the way to the consumer that the beer provided as draught is representative of the beer provided by the brewer. The challenges of clean beer lines have never been more evident than today. Many of the draught beers on the market come with active yeast cultures, wild yeast cultures, and bacteria, all part of the flavor mix. These organisms can contaminate draught lines for the next beer to be tapped on those lines. Additionally, the intrusion of contaminant microorganisms from various sources and breweries needs to be eliminated and controlled within draught systems to ensure that the beer poured is exactly as intended.

Special Guest: Keith Lemcke.

Sponsored By:

• MoreBeer:

Links:

• Basic Guide to Line Cleaning and Maintenance in Draught Beer Systems

In 2018 Goose Island was plagued with a wild yeast contamination identified in post centrifuged products. This is how we systematically sought root cause, and ultimately eradicated the contamination despite our previous process understandings.

Special Guests: Alex Nham and Joey Tidei.

Sponsored By:

• Hopsteiner:
• ABS:
• Proximity Malt:
• BSG:
• Gusmer:
• Precision Fermentation:
• MoreBeer:

Links:

• Poster 58 - Expectations vs reality: A systematic approach to finding the source of a micro issue in a brewery — 2020 World Brewing Congress
• WBC Connect 2020 On-Demand Access — Boundless access to WBC Connect 2020 content is now available for purchase to those that did not attend this year's congress. The 150+ hours of session recordings is a great educational resource. Boundless access gives you access now through October 8, 2021!
• Upcoming Events - Master Brewers Calendar
• Join Master Brewers — Use promo code BEER20 to save 20% on dues now through December 31, 2020

It is well known that hop-forward beer styles exhibit tropical fruit aromas. These aromas are conferred by a range of hop-related volatile compounds, including polyfunctional thiols such as 3-sulfanylhexan-1-ol (3SH) and 4-methyl-4-sulfanylpentan-2-one (4MSP). These compounds are present at relatively high concentrations in hops and are extracted into beer during dry-hopping. Polyfunctional thiols are also abundant as non-volatile glutathione and cysteine conjugates in hops, and to a lesser extent can be found in barley (and therefore, malt). These conjugates are cleaved into amino acids and free thiols by enzymatic activity of yeasts, thus bound precursors may represent an important pool of tropical fruit flavor in beer, particularly in beer styles where dry hopping is minimal. In order to successfully liberate this pool of flavor, yeast with strong carbon-sulfur ß-lyase activity are needed. In wine research it has become evident that only a small number of commercial Saccharomyces cerevisiae starter cultures possess this capacity. High-activity strains may release 10-30x higher concentrations of free thiol from the same amount of available precursor, relative to low-activity strains. This variation has been linked to a range of inactivating mutations in the carbon-sulfur ß-lyase encoding gene, IRC7. In this study we have catalogued several additional mutations in IRC7 that are found in brewing strains of S. cerevisiae. Based upon known mutations that affect wine strains we compare predicted IRC7 activity for various brewing strains, and actual measurements using a model substrate. Furthermore, we show that one of the mutations only found in brewing strains inactivates IRC7. Overall, the data show that brewing S. cerevisiae strains vary widely in their potential to release polyfunctional thiols from conjugated precursors, and that efforts to extract maximum flavor from malt and hops should include consideration of yeast strain.

Special Guests: Chris Curtin and Karen Fortmann.

Sponsored By:

• MoreBeer:

Links:

• Poster 157 - Mutations in carbon-sulfur ß-lyase encoding gene IRC7 affect the polyfunctional thiol-releasing capability of brewers yeast

The story of how Creature Comforts Brewing tracked down and eliminated metallic off-flavor in kettle-sours.

Special Guest: Spencer Britton.

Sponsored By:

• Hopsteiner:
• ABS:
• Proximity Malt:
• BSG:
• Gusmer:
• Precision Fermentation:
• MoreBeer:

Links:

• Poster 14 - Tracking, quantifying, and reducing metallic qualities in kettle-soured beer — 2020 World Brewing Congress
• Brewing CO2 Webinar (MBAA+ASBC+BA) — a 'supercritical' ingredient, utility, and byproduct
• Upcoming Events - Master Brewers Calendar
• Join Master Brewers — Use promo code BEER20 to save 20% on dues now through December 31, 2020
• WBC Connect 2020 On-Demand Access — Boundless access to WBC Connect 2020 content is now available for purchase to those that did not attend this year's congress. The 150+ hours of session recordings is a great educational resource. Boundless access gives you access now through October 8, 2021!

Master Brewers is dying to pay for your education; it's part of what we do.

Special Guests: Jeremy King, Jim Mellem, Justin Ang, Mike Perine, and Stephen Bernard.

Sponsored By:

• MoreBeer:

Links:

• Scholarships

Could beer infected with diastaticus be rescued by killer yeast?

Special Guest: Nicholas Ketchum.

Sponsored By:

• MoreBeer:

Links:

• Poster 91 - Can we rescue Beer infected with Diastaticus during fermentation: A profile in killer yeast and the effect of co-fermentation on the superattenuative characteristics of diastaticus

Employer responsibilities, hazard assessments, finding the right safety glasses, the pitfalls of respiratory protection, employee buy-in, and more.

Special Guests: Andrew Dagnan, Corey Martin, and Jim Kuhr.

Sponsored By:

• Hopsteiner:
• ABS:
• Proximity Malt:
• BSG:
• Gusmer:
• Precision Fermentation:
• Chr. Hansen:
• MoreBeer:

Links:

• PPE in the Brewery: Key Considerations for Selection and Policy Implementation — MBAA TQ
• Personal Protective Equipment (PPE) Hazard Assessments — MBAA Safety Toolbox Talk
• Brewery Safety Resources
• John Bryce's go-to brewery safety googles
• Dad Suggests Arriving At Airport 14 Hours Early — The Onion
• Brewing CO2 Webinar (MBAA+ASBC+BA) — a 'supercritical' ingredient, utility, and byproduct
• Upcoming Events - Master Brewers Calendar
• Join Master Brewers — Use promo code BEER20 to save 20% on dues now through December 31, 2020