All about alpha and beta acids. What they are, why they are, and why we love them.  

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An introduction to hops.  Covering basic anatomy, agriculture and usage, this episode serves as a foundation for the deeper dives in the subsequent episodes. Strap in and get your bitter on! 

Out of the boil kettle and into the whirlpool.  We explore the mechanics and importance of both the whirlpool and the cooling of wort prior to yeast pitch.  We look at the potential issues with oxygen pick up and off flavour development as well as the potential for infection.  

Jump into the boil kettle and learn about what happens during that hot hot hot 60-90 minutes.  Why we boil, how we boil and what to expect.  Join Advanced Cicerone Jonathan Thompson as we continue to dive deep into making, tasting, and appreciating beer. 

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Confused about caramelization and Maillard?  We explore how they work, what the differences are, and what's what in the world of browning. 

A dive into the mash tun, exploring sugars, enzymes, and mash regimes. Learn how endogenous enzymes chop up longer chain saccharides into fermentables and how the brewer controls the gravity and body of the beer.  

A quick overview of malt milling, in preparation for a not so brief dive into the mash!

In this episode we dive in to malt, how its made and what it is. From the field to the fermenter, learn how the humble barley kernel makes its way to the brewery, with a little bit of science for good measure. 

Wood, coconut, vanilla? What are lactones? In this oh so brief episode, we explore the small but powerful role of lactones in beer.  

In this episode we explore the crazy world of thiols. From passionfruit to cat-pee and beyond. Learn how the yeast splits bound thiols into freeform aroma goodness and how brett can pull a few magic tricks of its own.