Podcasts about brewing science

Today we're talking Beer with Thomas Shellhammer. He's a Professor of Brewing Science, expert in the chemistry of hops, and a Fellow of the institute of Brewing and Distilling. A serious heavyweight, with pints of knowledge.

Stainless steel is an alloy of iron that is resistant to rusting and corrosion. It is also known as rustles steel or corrosion-resistant steel. It contains at minimum of 10.5 % chromium and usually nickel, and may also contain other elements, such as carbon, to obtain the desired properties. Stainless steel's resistance to corrosion results from the chromium, which forms a passive film that can protect the material and self-heal in the presence of oxygen.The biological cleanability of stainless steel is superior to both aluminum and copper, and comparable to glass. Its cleanability, strength, and corrosion resistance have prompted the use of stainless steel in pharmaceutical and food processing plants. This is the reason why stainless steel is the ideal material for all brewing equipment.Passivation is coating a material so that it becomes "passive", that is, less readily affected or corroded by the environment. During passivation an outer layer of shield material is created as a micro-coating, created by chemical reaction with the base material, or allowed to build by spontaneous oxidation in the air. As a technique, passivation is the use of a light coat of a protective material, such as metal oxide, to create a protective shield against corrosion.What happens during the passivation? What methods of passivation are available and what are the advantages and disadvantages? What tests are possible to ensure a solid passivation layer? These questions and more will be answered in the presentation.Oliver is the Technical Director of the Brewing Division and consultant for Zee Loeffler. He studied at the University of Munich, graduating with a Dipl.-Ing. degree in Brewing Science at the Berlin Institute of Technology where he received his second Master's Degree in Industrial Engineering. He spent 7 years at the VLB (Research and Teaching Institute for Brewing in Berlin) as a Project Manager followed by 7 years at the Berlin Institute of Technology as an Assistant Professor. He is in his current position for 12 years. He is a current member of the MBAA Higher Education Committee and the Vice-President of the MBAA-District Mid-South.Stay up to date with CBP: http://update.craftbeerprofessionals.orgJoin us in-person for CBP ConnectsHalf workshop, half networkingCharlotte, NC | June 9-11, 2025Register now: cbpconnects.com

Host Richie Tevlin & special Co-Host Dave Argust, talk with Matt Farber, Professor of Brewing Science at Rowan University. Former Director & Founder of the Brewing Science Program at the University of the Sciences (Now at St. Joes University). He is a leading innovator in brewing biotechnology — best known for discovering Philly Sour yeast & the textbook “Mastering Brewing Science: Quality and Production”.   Rowan University (Brewing Science Program): https://csm.rowan.edu/departments/bbs/academic-programs/undergrad-cert/brewing-science.html @RowanUniversity _______________________________________ EPISODE NOTES: Mentioned Breweries •East End Brewing - Pittsburgh, PA •Brew Gentlemen - Pittsburgh, PA •Dancing Gnome Brewing - Pittsburgh, PA •Hitchhiker Brewing - Pittsburgh, PA •Iron City Brewing - Pittsburgh, PA •2SP Brewing - Ashton, PA •University of the Sciences - Philadelphia, PA •Athletic Brewing Co - Milford, CT •Allagash Brewing - Portland, ME •LeVante Brewing - West Chester, PA •Triple Bottom Brewing - Philadelphia, PA •Wishful Thinking Brewing - Bethlehem, PA •Human Robot Beer - Philadelphia, PA •MudHen Brewing - Wildwood, NJ •Braeloch Brewing - Kennett Square, PA •Sterling Pig Brewing - Media, PA •Flying Dog Brewery - Frederick, MD •Left Hand Brewing - Longmont, CO Mentioned People •Dave Argust - Epi 23 - Sales Manager of BeerMill WC •George Fix - Homebrewing Author & Math Professor  •Roger Barth - Beer Author •Robert Hanson - President of Constellation Brands  •Dan Nooner - 2SP Brewing •Hannah Ison - Brewer at Zeroday •Eric Orlando - Epi 13 - Director of Government Affairs at the Brewers Guild of NJ •Cole Decker - Epi 21 - Co-Founder of BrewedAt •Tony Cunha - Head Brewer at MudHen Mentioned Businesses •Beermill WC - Beer Distributor  •Mr. Beer Kit - Home Brew Supply •American Homebrewers Association - Professional Association  •American Brewers Guild - Professional Association  •Breiss Malting & Ingredients Co - Malt Supply Co •PA Malt & Beverage Control Board •Lallemand - Yeast Supplier _______________________________________ What We Drank? •Nugget Nectar •Red Ale | 7.5%  •Tröegs Independent Brewing •---------------------------------- •Are You Mad At Me? •Fruited Berliner Weisse | 6.0% •Zeroday Brewing •---------------------------------- •Somethin' Sour Mango Guava •Fruited Sour | 5.0% •MudHen Brewing _______________________________________ STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

THE MASHMAN COMETH! Via Blocketfyndad destilleriutrustning, girighet och avundsjuka landar vi i mäsktunnornas förlovade (?) land. Och där klafsar vi runt rejält. Akta er för maltskrotet bara. Gute vingård säljer sin gamla destilleriutrustning! https://www.whisky.nu/annons-destillerianlaggning-till-salu/ Vad var det i glaset? Mathias körde med vatten; David njöt av de egenbuteljerade Greed och Envy: https://www.whiskybase.com/whiskies/whisky/270311 https://www.whiskybase.com/whiskies/whisky/270312 Jeroen avsmakade Glenrothes 12 YO: https://www.systembolaget.se/produkt/sprit/the-glenrothes-467301/ Mäska i tunnor på alla de olika vis! Ian Wisniewskis ”The mashman cometh”: https://whiskymag.com/articles/the-mashman-commeth Olika slags mäsktunnor: https://www.briggsplc.com/wp-content/uploads/technical-papers/davies-mashing-wdsc2014_complete.pdf Vill man gå rejält på djupet läser man denna bok: Briggs, Dennis E., Chris A. Boulton, Peter A. Brookes & Roger Stevens, Brewing: Science and practise (Ett antal orter & Cambridge: CRC Press & Woodhead Publishing Limited, 2004). whisky.com har gjort en liten video som heter ”How does a mashtun work?” som man ger en del: https://www.youtube.com/watch?v=uqNhfY43RKk Här når du oss: En trea whisky på Facebook (https://www.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960

The Brü Lab is officially closing and for the final episode, Cade is joined by John Bryce from the MBAA, Vinnie Cilurzo from Russian River Brewing, and Brülosophy's Jordan Folks to discuss the importance of brewing science. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

This is always a good time to reflect and get excited about a new calendar year. To help put the industry into perspective and to think about how to strengthen beer in the year to come, I've asked three smart and plugged in folks to share their insights, knowledge, and even offer some homework. If you're a small brewer navigating these tough craft beer waters, there's a lot you can learn and hopefully take to heart. Guests:Steve Parkes. He is the owner and lead instructor at the American Brewers Guild Brewing school in Vermont. He graduated from Heriot-Watt University, with a degree in Brewing Science in 1982 and has spent the last 42 years working in small and medium sized breweries on both sides of the Atlantic. He has built breweries from scratch using both used and new equipment, and has years of experience in practical problem solving. He has been a regular speaker at the annual Craft Brewers Conference, is a veteran GABF and World Beer Cup judge, held office at the regional level with MBAA, and at a national level with the AOB board of advisors. In 2009 he was the recipient of the Association of Brewers Russell Scherer award. He is also the owner of Drop In Brewing in Middlebury Vermont.Laura Lodge began her craft beer journey in the distribution tier in the late 1990s working with a small, independent distribution company in the mountains of Colorado. As anyone in small business knows, “everything” is your job description. She shares her experience to benefit the artisanal/craft business owner in Distribution Insight for the Craft Brewer. Today, Laura is the owner of Customized Craft Beer Programs, a consulting business offering insight and assistance with all things craft beer. With experience over all 3 tiers, she has consulted for breweries and distributors, created retail programs for destination resorts, is the Executive Director for the well-known Big Beers, Belgians & Barleywines Festival held in the Colorado Rocky Mountains each year (pre-pandemic), and has participated with the creation and production of educational & experiential craft beer events throughout the country. During the pandemic, Laura became the Co-Founder of Start A Brewery, LLC, a business created to help dreamers, breweries in planning, and growing breweries by pulling together a community of savvy industry professionals and resources across the brewing industry. Free to the public, StartABrewery.com divides the daunting process into phases and breaks it down by category, further augmented by a library of information. Start A Brewery has turned out to also be a resource and connection hub for her participation the Brewers Association Mentorship Program. Laura grew up in the Cleveland, Ohio area, and now splits her time there with home in Vail, Colorado, where she lives and enjoys the outdoor lifestyle.For the last 29 years Ashton Lewis has worked for Brew Your Own Magazine as technical editor and “Help Me, Mr. Wizard” columnist. His day job since December 2016 has been with RahrBSG where he is currently Manager of Training and Technical Support. Prior to working in the world of ingredients, Ashton was the Staff Master Brewer and Brewing Group Sales Manager for the Paul Mueller Companyliving in the world of custom stainless steel. He was also a partner in the Springfield Brewing Company (SBC) in Springfield, Missouri, and SBC's master brewer from 1997 to 2019. Ashton holds a B.S. in Food Science from Virginia Tech (1991) and a M.S. in Food/Brewing Science from UC Davis (1994), and is currently the MBAA District Great Plains Technical Chair. In his spare time, he enjoys music, cooking,homebrewing, talking about beer, and playing with Excel.The BYO Nano Podcast Episode 60  is sponsored by:FermentisHow can you make your NEIPA truly exceptional? While there may not be a single answer, one thing is clear: yeast is key to crafting a recipe with a distinctive character! Discover the Fermentis NEIPA range, designed to help you create the beer you want:SafAle™ K-97: Perfect for delicate and hop-forward beers.SafAle™ S-33: Ideal for a hoppy and fruity profile.SafAle™ S-04: Delivers balanced fruity notes.Available in 11.5g, 100g, and 500g formats.Ready to take your brew to the next level? Visit www.fermentis.com to explore the range!BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual digital magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 60Host: John HollGuests: Laura Lodge, Steve Parkes, Ashton LewisContact: nano@byo.comMusic: Scott McCampbell

Today, we're thrilled to introduce you to a man with what might be one of the most intriguing jobs in the brewing industry – yeast hunter Juan Ignacio Eizaguirre. Born in Buenos Aires, Argentina, with roots in the Basque Country, Juan has traveled the world in search of wild yeast, uncovering the secrets of fermentation. From the forests of Patagonia to ancient beer caves in Germany, he has dedicated his career to exploring the biological foundations of beer and pushing the boundaries of brewing science. Currently based in Bavaria at the world-renowned Weihenstephan, Juan is part scientist, part adventurer, and a true pioneer in discovering how yeast shapes the beers we love. In this episode, Juan takes us on a journey through his work and passion – mapping yeast diversity, uncovering the mysteries of ancient strains like Saccharomyces eubayanus, and transforming his findings into innovations for brewers worldwide. He also shares his experiences in Argentina's thriving craft beer scene, his adventures in South America, and what it's really like to hunt for yeast in some of the most remote and historic locations on the planet. So grab your favorite beer and join us as we delve into the incredible stories, science, and spirit of the yeast hunter, Juan Ignacio Eizaguirre...

As a drinkers, it's hard not to get excited when you hear brewers talking about ingredients. The passion, the exploration, the flavor. There is so much the main ingredients in beer bring to the glass.  This week it's a trio of brewers talking about how they approach ingredients, from hop selection, to heirloom corn in lagers. It was recorded in front of an audience of brewers at the annual Schilling Oktoberfest in New Hampshire, and the panel includes:  Maggie Pinto left a successful job in home infusion pharmaceuticals to pursue her dream of brewing beer. She enrolled in a craft beer brewing program at a local college, found a job at a small local brewery (Fidens) and worked her way up from the taproom and can sales. Now, she brews beer every day of the week!  Frank Zagami is Co-founder/Head Brewer of Deciduous Brewing Company in Newmarket, NH with his wife Maryann. Founded in 2014, he is striving to brew exceptional beer within all styles.  And Spencer Longhurst is a graduate of the American Brewers Guild's Brewing Sciences and Engineering Program. Growing up in the Canadian Rockies, Spencer has cultivated a diverse brewing career having lived and brewed in Canada, the UK, Australia, and the United States. Currently, he serves as the Head Brewer at Barrique Brewing & Blending in Nashville, Tennessee, where he specialises in open-fermented mixed culture beers and continental lagers. With a strong commitment to using local and seasonal ingredients. For more Drink Beer, Think Beer check out All About Beer.Host: John HollGuests: Maggie Pinto, Spencer Longhurst, Frank ZagamiSponsors: All About Beer, Denver Rare Beer TastingTags: Corn, Lager, Brewing, Hops, Ingredients Photo: Zac Porter

Episode 445 - Little Beer IV - Spencer Longhurst, Barrique Brewing & Blending Happy Monday, Thieves! Today is our final installment from Little Beer IV. Spencer Longhurst grew up in the Canadian Rockies. He spent a lifetime in the hospitality industry, before getting into professional brewing 12 years ago. A Graduate of the American Brewers Guild, Brewing Sciences and Engineering Program. He's spent time brewing and living in Canada, the UK, Australia and the United States. He's currently the Head Brewer at Barrique Brewing & Blending, Nashville Tennessee. Where they focus on barrel aged beers; including open fermented mixed culture beer, continental lager, English Ales, and of course smoked beers. Tune in and let us know what you think!***As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS! You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!! Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

How much do we understand about brewing ingredients and the advances that are taking place in this integral part of the sector? With that in mind, we brought together three leading names from across the brewing spectrum to find out… In this panel discussion, which took place at our Brewers Congress in London, top of the agenda was biotechnology past, present, future and how to harness it. In this episode we hear from Margaux Huismann, Stephanie Brindley and Todd Isbell, who share their brewing expertise and observations of the changes taking place in this fast-moving industry. Panel host Margaux Huismann works for Molson Coors as a Research and Development manager She got her start in the industry by doing a Masters in Brewing & Distilling and completing her PhD on Understanding the Physical-Chemical stability of Dry-Hopped Beer.  Stephanie Brindley is a brewing scientist with more than 10 years of experience in the industry. As a technical representative at Murphy and Son, she is passionate about the science, creativity, and social aspects of beer. And completing the panel is Todd Isbell. A graduate of the Master Brewers program at UC Davis in California, Todd has been a professional brewer for more than 20 years. He is currently the Senior Brewing Technician at the University of Nottingham and International Centre for Brewing Science. Photo: Noelia Amado

Dr. Glen Fox, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis, joins Cade in the lab to discuss free amino nitrogen (FAN) and the impact its presence has on beer.  The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

Ava Kemper's Hello Hello Hello Collin MacDonnell, of Henhouse Brewing Co. and Ava Kemper, intern, are our guests today on Brew Ha Ha with Steve Jaxon and Herlinda Heras. Ava Kemper holds a BS in Environmental Science and Management from UC Davis and is also a graduate of the UC Davis Master Brewers Certificate in Brewing Sciences program. This year Ava has been an intern at Henhouse Brewing Co., where she developed and then brewed her own beer called Hello Hello Hello. Collin tells about Henhouse Brewing Co.'s intentions in organizing their internship program with UC Davis. They wanted to create job opportunities for everyone and Ava's internship is the first one under the new program. Ava describes entering the UC Davis Master Brewer's program after starting to work in the field of her first degree, which is Environmental Science. Ava's beer is called Hello Hello Hello. Its name comes from the title of a song by one of her favorite artists, Remi Wolf. Herlinda appreciates Hello Hello Hello, she calls it clean and aromatic, a perfectly balanced beer. Henhouse's 12th Anniversary Henhouse is coming up on its 12th anniversary. Since 2015 they have been located a short walk from where The Drive's radio studio is located, in a converted train car. Henhouse does support many local non-profits and they feel strongly about their position in the community. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. The release party for Hello Hello Hello is in the Henhouse Santa Rosa location on Friday, Nov. 17. They have also opened a room in Novato where they only play vinyl records. Collin is proud of this result of their internship program. They really wanted the internship to be a well rounded experience, not just about brewing. They wanted it to be about the beer business, so production, packaging, quality and field sales. Ava attended a Big Chicken marketing meeting and heard a presentation about financial statements too. It focusses on the entire business. Herlinda too recognizes the importance of the practical business side, including corporate contingency plans for the future. See our sponsor Victory House at Poppy Bank Epicenter online, for their latest viewing and menu options.

It's tough to find positive news when looking at beer and brewery stats right now.  New permit applications are down, beer festivals are on the decline, and we've all seen the closures of some of our favorite breweries this year.However, there's a small ray of hope for Anchor Brewing after announcing their closure last week.  A few investors have stepped forward to express their interest in buying the brewery.  Two have said they'll keep things small and focused to start, and one wants to make the relaunch a reality TV show.  Oof.Beer Festival BustSpeaking of beer fests... Some of the biggest festivals in the country are on hiatus, or cancelled.  Folks just don't seem to be as in to them as they used to be.  With that country's largest festival, Great American Beer Fest, coming up soon all eyes are on the turnout there.  We think it may not be beer fests as much of the type of fests, with a preference for smaller, specialized events.  What do you think?On the science front, Omega Yeast Labs has found the gene responsible for bringing the haze to your hazies.  They're calling it HZY1.  After comparing yeast strains that produce hazier beers and isolating this gene, they've got the magic formula.  We'll have to wait to see what this may mean in the future.Beer Cocktails on the riseSurvey says more people are trying beer cocktails these days, or they're expressing an interest in trying them.  For now, the research is on gateway cocktails like beeritas, shandies, and radlers.  But once they're through the gate who knows what may happen.For our Midwest listeners, have you had Red Beer?  Is it still a thing?  My dad drank "Tomato Beers" back in the day but I just thought it was a crazy thing he did.  Google says this beer cocktail is still pretty popular in the region.  Pops was a trendsetter.Beers of the WeekAnchor Steam BeerSierra Nevada Flipside (Red IPA, Fan Favorites Pack Re-release)Deschutes Black Butte XXXV (Imp. Porter w/ Cherries, Cocoa, & Vanilla)Homebrew SchwarzbierDrowned Valley Mexican Lager with LimeEl Segundo Smooth Deep BluesGöller LagerRAR Saving Astoria - Gose with tangerine and blood orangeJack's Abby Post Shift PilsnerSourceshttps://www.sfchronicle.com/food/wine/article/save-anchor-steam-18199818.phphttps:/Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

On this episode of the BYO Nano Podcast we're talking about best practices and advice for someone who wants to take over a small, existing brewery. The idea came from a listener who wrote: “I'm someone who is overwhelmed by the non-beer aspects of starting a taproom from scratch - legal, regulatory, architectural design and layout, branding, marketing, and a blank sheet of paper. I've explored a couple of taprooms and small brewpubs for sale. What's a smart way to go about this?” That's a jumping off point and our panel will start with the from scratch aspect then transition into what it takes to acquire an existing brewery. The lessons shared are also applicable to someone just starting out as well.   The panel includes: Jon Carpenter who his career as a summer brewing intern at Drakes Brewing Co in 2002 while attending UC Davis, studying Brewing Science. After graduating with a BS in Food Science & Technology (Brewing Emphasis) and a BA in Political Science in 2005, he went on to work for Anheuser-Busch in their Research Pilot Brewery. From there he went onto Dogfish Head, and then to Golden Road followed by Alchemy and Science, the Boston Beer collection of breweries. Today he works at Opensō Consulting, Independent Brewery and Craft Beverage Consulting firm. Michael Brewer, the president of Alcoholic Beverage Consulting Service, a leading alcoholic beverage licensing firm.  Alcoholic Beverage Consulting Service represents numerous alcoholic beverage licensees in all segments of the alcohol industry. Brewer was a regulatory auditor for the United States Custom Service and holds a Master's degree in accounting from San Diego State University.  And Matthew McLaughlin,  founder of McLaughlin, PC, a boutique commercial law firm specializing in the beverage industry. He has represented breweries and distilleries throughout the United States for nearly 20 years advising clients on business entity formation, ownership structure, startup financing and expansion financing, federal and state regulatory matters, and intellectual property.  Matthew has also served as the executive director of the Mississippi Brewers Guild and was instrumental in the passage of House Bill 1322, a bill that expanded retail sales opportunities for breweries in Mississippi and fundamentally changed Mississippi's brewpub laws.  In April 2017 at the Brewers Association's annual Craft Brewers Conference, Matthew received the F.X. Matt Defense of the Industry Award. The BYO Nano Podcast Episode 33 is sponsored by:FermentisHello nanobrewers! Try adding a cider to your brews! Fermentis, the obvious choice for beverage fermentation, has made it really easy for you by developing 4 strains specifically for cider. Whether you want a crisp, sweet or fruity cider, discover the SafCider™ range. The 4 cider strains are available in 5-gram pouches, the perfect size for you. Just make your choice or try them all! To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit fermentis.comBlichmann Pro BrewingWith superior engineering and unrivaled service, Blichmann Pro Brewing equipment is the right choice for pro results. Whether it's for your pilot system or production line, their robust systems come fully equipped with everything you need to hit the ground running. Designed for easy setup and intuitive use, their brewhouse systems and cellaring equipment deliver uncompromising quality and reliability backed by a name you trust, so you can focus on what matters most - your beer. Visit Blichmannpro.com today!ABS Commercial ABS Commercial  a full-service brewery outfitter, proud to offer brewhouses, tanks, and small parts to brewers across the country. They stock equipment ranging from 3BBL to 90BBL, and offer custom-designed equipment up to 900BBL. Contact one of their brewery consultants today at sales@abs-commercial.com to discuss your brewery project. ABS-Commercial.comBYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's new Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual print magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 33Host: John HollGuests: Michael Brewer, John Carpenter, Matthew McLaughlinContact: nano@byo.comMusic: Scott McCampbell

Sarah Hallonquist is an activist, organizer, and co-founder of Dyke Beer. As part of the duo behind Dyke Bar Takeover, she's spent three years working with Loretta Chung to raise awareness about the disappearance of dyke space and create new spaces for queer peple. Now, to further that mission, they've created their own beer—which you can find in 80+ Spaces all over NYC. She's lived in New York for 10 years, grew up outside Boston, lived briefly in DC. She studied International Relations, Political Science & Economics at Simmons University (BA) & New York University (Masters of Science) & currently is studying Brewing Science at Cornell University. Follow our guest: @dykebeer Follow along with the show: TikTok @twistedtimesapodcast IG: @twistedtimesapodcast Twitter: @twistedtimeapod To watch LIVE shows: Download the 17live —- Find us @twistedtimesapodcast Produced by Twisted Valley Films www.twistedvalleyfilms.com Contact: Contact@twistedvalleyfilms.com Hosted by: @_ceceking and @msryanjillian --- Send in a voice message: https://anchor.fm/twisted-times/message

This week, we're extremely excited to have Professor Charlie Bamforth - a.k.a The Pope of Foam - grace us with his presence on the Hop Forward Podcast.Charlie is a former president of Institute of Brewing and Distilling and was also Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at University of California, Davis between 1999 and 2018. Following his retirement from the University as Distinguished Professor Emeritus, he became Senior Quality Adviser to the Sierra Nevada Brewing Company.If you're unfamiliar with the work of Charlie Bamforth, then you should check out some of his books such as Standards of Brewing, Brewing Materials and Processes and - of course - the aptly named: Foam.We discuss head retention on beer, carbonation, ingredients and their effects on head retention, the use of nitrogen in beer and much more.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY SSV LIMITED.From tanks to full brewhouses SSV Limited have got you covered.SSV Limited have established themselves as the go to partner to help you grow your brewery.  High quality tanks, parts, brewing kit coupled with the knowledge and experience to ensure your project runs smoothly from beginning to completion whether it's equipment supply, fully turnkey or anything between.Their parts shop stocks well over 1000 essential brewing parts to keep your brewery up and running many available on next day delivery.Visit their website on www.ssvlimited.co.uk and don't forget to visit their stand at SIBA Beer X in Liverpool this March.  You can find them on stand number 1, so make sure you swing by, say hello and admire their shiny brewhouses.Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

This week's episode is all about pushing BJCP program into the spotlight. Anudeep, who is a BJCP certified judge, shares some of his insights for potential judges to get started on this path! Timestamps: (01:57) - Definition of BJCP (03:32) - How does one benefit from BJCP certification? (06:38) - So, where do you start? (10:17) - BJCP Online Entrance Exam (19:01) - BJCP Tasting Exam (42:55) - Summary Links to additional information: The Beer Judge Program BJCP Exam Preparation Part 1 - BJCP Process & Guidelines Part 2 - Perception & Descriptive Ability Part 3 - Feedback & Troubleshooting Part 4 - Beer Judging Exam & Application to Score Sheets Part 5 - Grains & Malting Part 6 - Mashing & Water Part 7 - Hops, Boil, Adjuncts & Specialty Ingredients Part 8 - Yeast & Fermentation Part 9 - Conditioning/Packaging 2015 BJCP Style Guidelines BJCP Exam Study Guide Beer Fault List Recommended Books: How to brew, Homebrewing Guide, Designing Great Beers, Brewing Better Beer, Principles of Brewing Science

Join Mandi Kerr and Vincent James on this episode of Moving ^HEMP Forward! Vincent James is the Chief Technology Officer for Community BioRefineries LLC and Director its division, Hemp-BioRefineries. Mr. James's background is in Zymology, "the workings of fermentation," an applied science that studies the biochemical process of fermentation. The field of studies includes selecting various yeast strains and bacteria species and their uses in fermentation. Mr. James did his graduate work at San Francisco State University with post-graduate work in Brewing Sciences at the University of California at Berkeley and Davis. A trained brewer, Vincent is adept in research and development, experienced in technical design, brewing production, fermentation, and purchasing management. He designed, commissioned, and developed over 35 microbreweries (his engineering designs are found in microbreweries throughout the US and abroad). His innovations and perspectives have been invaluable to CBR and its HBR extension. With over 30 years of experience in Zymology, Dr. James is now focused on the molecular level of every molecule in the Cannabis/Hemp plant to produce the next generation of plant-based foods, bio-plastics, and green energy. For this morning, we'll talk about: 1. Hemp-BioRefinery process 2. Hemp-BioRefinery valuable products 3. next-generation biofuels (bio-butanol) 4. bioplastics (PLA and PHA), 5. nutraceuticals (a true protein isolate from hemp seeds), resistant starch, and the beneficial health properties in extra virgin hemp seed oil 6. green electricity (Hydrogen fuel), 7. aquaculture 8. hydroponics

Join Mandi Kerr and Vincent James on this episode of Moving ^HEMP Forward! Vincent James is the Chief Technology Officer for Community BioRefineries LLC and Director its division, Hemp-BioRefineries. Mr. James's background is in Zymology, "the workings of fermentation," an applied science that studies the biochemical process of fermentation. The field of studies includes selecting various yeast strains and bacteria species and their uses in fermentation. Mr. James did his graduate work at San Francisco State University with post-graduate work in Brewing Sciences at the University of California at Berkeley and Davis. A trained brewer, Vincent is adept in research and development, experienced in technical design, brewing production, fermentation, and purchasing management. He designed, commissioned, and developed over 35 microbreweries (his engineering designs are found in microbreweries throughout the US and abroad). His innovations and perspectives have been invaluable to CBR and its HBR extension. With over 30 years of experience in Zymology, Dr. James is now focused on the molecular level of every molecule in the Cannabis/Hemp plant to produce the next generation of plant-based foods, bio-plastics, and green energy. For this morning, we'll talk about: 1. Hemp-BioRefinery process 2. Hemp-BioRefinery valuable products 3. next-generation biofuels (bio-butanol) 4. bioplastics (PLA and PHA), 5. nutraceuticals (a true protein isolate from hemp seeds), resistant starch, and the beneficial health properties in extra virgin hemp seed oil 6. green electricity (Hydrogen fuel), 7. aquaculture 8. hydroponics

What is the cloud? Sure, it's a place where photos and files can be stored for quick, easy and affordable access, but do companies understand what's really possible in the cloud? In this episode, we learn that it can even help a brewery that has been in operation for more than 170 years pour the best possible pint of beer. We will discuss how companies can tap into the potential of the cloud today, so they are well-positioned to take advantage of the new opportunities that the cloud will offer in the future. We will speak with: Karthik Narain, Senior Managing Director and Lead for Accenture Cloud First; Sarah Haywood, Chief Information Officer at the Carlsberg Group; and Zoran Gojkovic, Director of Brewing Science and Technology at the Carlsberg Research Laboratory.

CBP Stories showcase individual members who have an inspiring story to tell. Daniel Carey operates the New Glarus Brewing Company in Wisconsin along with his business partner and wife, Deb, as well as two daughters and grandchildren. He shoveled out his first mash tun in 1979 at the age of 18 while earning a Bachelor's Degree in Food Science at University of California Davis. Dan was Valedictorian of the Siebel Institute Course in Brewing Science. He served his apprenticeship at the Ayinger Brewery near Munich then passed the Institute of Brewing Diploma Examination followed by the Master Brewer Exam. He also was a Production Supervisor for Anheuser-Busch. Dan won the Association of Brewers 2003 “Small Brewer of the Year” Award, the 2005 and 2006 “Mid Size Brewer of the Year” Awards as well as the 2006 Russell Schehrer Award for Innovations in Brewing. www.CraftBeerProfessionals.org

We now move on to our Raw Materials & Ingredient Suppliers segment. This is where we talk all things Malt, Hops and Yeast and the important considerations on each in regards to building relationships with suppliers, contracts, handling and storage and much more. Our first episode of the segment, I chat with Hayden Lockie from Gladfield Mallt. Hayden has come from a brewing background having worked at Batch Brewing as an Assistant Brewer and then making the jump across to Malts Sales & Supply. Having a Graduate Certificate in Brewing Science, Hayden shares with us some great advice on setting up malt contracts, the varying types of malts available on the markets, recipe design and tools out there that can help fellow brewers when it comes to honing in on their malt flavour profile for beers.EPISODE LINKS:Gladfield Malt WebsiteVisit us at www.buildmeabrewery.com.au and sign up to our mailing list to be the first to know when episodes launch plus exclusive Brewery Building Content.Also like and follow us on FacebookBuild Me A Brewery Facebook PageBuild Me A  Brewery Discussion Group

It's our 50th episode and we felt like putting on a little science fair. We are joined by Director of Brewing Sciences at USciences, Matthew (Matty Ice) Farber. Since we are in over our heads with an actual beer scientist we thought we would reach out to our resident mad scientist, Harry Peck from Xbeerimental Brewing, to be our first guest host. Matthew is a wealth of knowledge when it comes to brewing so we got some lessons dropped on us. We talk about how he cultivated the Philly Sour Yeast, how he got into teaching brewing science, what his favorite beers were that used the Philly Yeast and we also drank some beer brewed with said yeast. So grab your notebooks and try to keep up! Check out the live stream at Twitch.tv/bestbestfriendspodcast Save $10 on your first box of $25 or more on Tavour with Promo Code BESTBESTFRIENDSPOD Follow Matty Ice on Instagram @brusciences The featured beers of the episode: Kaffelemon by https://www.xbeerimental.com Fracture the Bell by https://www.levantebrewing.com Speed Oh Season (Cherry and Pomegranate) by https://www.thelarimer.com Remember to Subscribe, Rate and Review UNTAPPD - @Bestbestfriendspod INSTAGRAM - @Bestbestfriendspod FACEBOOK - @Bestbestfriendspod TWITTER - @BBFPod EMAIL - BestBestFriendsPod@gmail.com --- Support this podcast: https://anchor.fm/bestbestfriendspod/support

The stars have aligned for a conversation that has been been in text tag purgatory since the podcast's inception, and Austin Street Brewery's Lisa Kellndorfer finally joins the show! Despite being BBB's Industrial Way neighbor for a few weeks, Noah and Matt know very little about her background. So, Lisa gets them up to speed in real time about the path to her current role as Head of Production at ASB, from getting hired as Assistant Brewer with a solid background in scientific research but absolutely zero experience working in a brewery (and little more knowledge about brewing itself), to her rapid ascendancy as director of day-to-day operations only four years later. Lisa and the guys also dig into her role alongside her bosses (founders Jake Austin and Will Fisher) in laying the foundation for a remarkably inclusive culture within ASB and the plethora of positive downstream effects the culture continues to have on itself. This pearl of a conversation also touches on the many shapes of creativity, bootstrapping the scientific method, and missed investment opportunities with the term "Latte" on, of all spaces, the ski slope. Bombs away like Bode Miller. .......... ...................... ............................... ............................................... ............ Music: "Mountain Climb" by Jake Hill

SOME OF THE TOPICS DISCUSSED IN THIS EPISODE: Sara talks about what drew her into the brewery scene and starting a Brewing Science club at the University of California, San Diego. She also talks about the story of how Origin Malt started and the unique barley they use for their malt. Chris talks about how using Origin Malt gives Rhinegeist's witbier, Whiffle the distinctive character and flavor --- Send in a voice message: https://anchor.fm/thebrewdeck/message

Graining In is fresh off the heels of its most successful Week One episode to date, with Scott Janish! The Matty and Noah revel in the success, try to find valuable lessons from the recent the podcast's growth in listenership; instead, their predictably petty takeaways are merely fixations on self esteem issues and disbelief in the fact that Scott, a man who has dedicated his brewing career to pushing the scientific understanding of IPAs, isn't in love with lagers. Thankfully, the latter point proves to be a good topic of discussion and the guys don't quite board the technical train, but at least take a ride on the Brewing Science & Psychology Shuttle Bus. Noah and Matt discuss how lagers grew to become the definitive "brewer's beer", the importance of place in beer enjoyment, each share their favorite lager, and Noah rambles phonetic on his philosophy with lager yeast selection, why he never homebrewed lagers, the importance of decoction and alternative mash schedules, talks temperature, and gushes about spunding valves. The response to a very technical conversation with Scott was nothing short of eye opening, so hopefully this will be the first of many episodes that live more in that practical arena, while still appealing to brewers, drinkers, and just people in general on a more consistent basis. Pastorianus On, Wayne!Music: "Mountain Climb" by Jake Hill

This week we meet Dr Glen Fox, Senior Research Fellow, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation at the University of Queensland. We often overlook what we have in our own backyard and Dr Fox is a great example. While we have regularly had international experts on the podcast, I was unaware of the research that was going on here in Australia until I met Glen at a function recently. Dr Fox has just been named Charlie Bamforth's successor as Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at University of California, Davis. Today we meet Glen and learn about his research in the ingredients side of the industry and what his role will be at UC Davis. Along the way we also get a little tease into some research being done into Australian plants that may be able to assume the role of hops in brewing, learn that Toowoomba once had a hop industry of sorts, the concern about the effect climate change will have on barley and brewing and also that from 2020 the University of Queensland will be including brewing training in its food science degree. Radio Brews News is proudly presented by Cryer Malt. With over 25 years in the field, Cryer Malt has been bringing you the world's best local and imported malts. Your premium brewing partner and proud supporters of Brews News. We thank Rallings Labels and Stickers for sponsoring this podcast. Call Rallings on 1300 852 235 to discover a more efficient way to get your small batch canning labels done. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on iTunes or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts All letter writers will receive a brews news bottle opener and go into the draw to win a mixed six-pack thanks to our good friends at Beer Cartel who sponsor our letter for the week.

This week we meet Dr Glen Fox, Senior Research Fellow, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation at the University of Queensland. We often overlook what we have in our own backyard and Dr Fox is a great example. While we have regularly had international experts on the podcast, I was unaware of the research that was going on here in Australia until I met Glen at a function recently. Dr Fox has just been named Charlie Bamforth’s successor as Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at University of California, Davis. Today we meet Glen and learn about his research in the ingredients side of the industry and what his role will be at UC Davis. Along the way we also get a little tease into some research being done into Australian plants that may be able to assume the role of hops in brewing, learn that Toowoomba once had a hop industry of sorts, the concern about the effect climate change will have on barley and brewing and also that from 2020 the University of Queensland will be including brewing training in its food science degree. Radio Brews News is proudly presented by Cryer Malt. With over 25 years in the field, Cryer Malt has been bringing you the world’s best local and imported malts. Your premium brewing partner and proud supporters of Brews News. We thank Rallings Labels and Stickers for sponsoring this podcast. Call Rallings on 1300 852 235 to discover a more efficient way to get your small batch canning labels done. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on iTunes or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts All letter writers will receive a brews news bottle opener and go into the draw to win a mixed six-pack thanks to our good friends at Beer Cartel who sponsor our letter for the week.

Very few people – if any – know more about beer than Dr. Charlie Bamforth. While the recently-retired UC Davis Professor of Malting & Brewing Sciences has many accomplishments and titles, in the beer world, he is affectionately referred to as the “Pope of Foam.” Beer-lovers, you won’t want to miss this one! From starting his beer career at Bass to his time as the President of the Institute of Brewing and Distilling, Charlie has seen the world and the beer that goes along with it. In this episode, you’ll hear Charlie share some of his most profound beer knowledge, stories from his travels and experiences, and even some hot takes on beer pong! Wit and wisdom color this episode from start to finish, and retirement-aside, expect to see plenty more from Charlie for years to come, whether it’s about beer, soccer, or otherwise. After you listen, make sure to head over to PubcastWorldwide.com to leave a comment and sign-up for the monthly “Brewsletter.” Cheers!

Today on Space Radio:A special episode recorded live at Endeavor Brewing Company, where I took questions about…NASA's InSight mission,Global warming,The expansion of the universe,and more!Join the show recording every Thursday at 4pm ET by calling 888-581-0708. More info available at www.SpaceRadioShow.com.Support the show on Patreon.Follow on Twitter | Facebook | Instagram | YouTube.Big thanks to my top Patreon supporters this month: Robert R, Dan M, Matthew K, Evan T, Justin G, Kevin O, Chris C, Helge B, Barbara K, Matt W, Kirk B, jmautobot, George, Tim R, Neil L, Nikolas W, Yordon M, Sean M, Cesare R, Fenris N, Johan S, Joe R, Neil P, Gabriella G, Tom S, Larry B, bryan D, irene P, Matt C, lothian53, Steve P, Debra S, Ken L, Alberto M, Logan D, Chris L, Mark R, Alan B, Stu S, Stephen J, John F, Maureen R, Frank T, Sean P, Craig B, Jesse A, Ron S, Steven L, Mark R, Jackie R, Kevin N, Darron R, Hector P, Dave L, Stace J, S Stark, Owen B, Rickard K, Andrew L, Vladimir Z, Stephen M, Grace M, Robert K, Jeremy K, Russell W, Thomas S, David B, Tamara F, John, Kirk B, Alexander K, Duncan M, Tanya D, Noble F, and Elizabeth W.!Produced by Greg Moebius at WCBE Radio Columbus.Hosted by Paul M. Sutter, astrophysicist at The Ohio State University, Chief Scientist at COSI Science Center, and the one and only Agent to the Stars.

Today on Space Radio:A special episode recorded live at Endeavor Brewing Company, where I took questions about…NASA’s InSight mission,Global warming,The expansion of the universe,and more!Join the show recording every Thursday at 4pm ET by calling 888-581-0708. More info available at www.SpaceRadioShow.com.Support the show on Patreon.Follow on Twitter | Facebook | Instagram | YouTube.Big thanks to my top Patreon supporters this month: Robert R, Dan M, Matthew K, Evan T, Justin G, Kevin O, Chris C, Helge B, Barbara K, Matt W, Kirk B, jmautobot, George, Tim R, Neil L, Nikolas W, Yordon M, Sean M, Cesare R, Fenris N, Johan S, Joe R, Neil P, Gabriella G, Tom S, Larry B, bryan D, irene P, Matt C, lothian53, Steve P, Debra S, Ken L, Alberto M, Logan D, Chris L, Mark R, Alan B, Stu S, Stephen J, John F, Maureen R, Frank T, Sean P, Craig B, Jesse A, Ron S, Steven L, Mark R, Jackie R, Kevin N, Darron R, Hector P, Dave L, Stace J, S Stark, Owen B, Rickard K, Andrew L, Vladimir Z, Stephen M, Grace M, Robert K, Jeremy K, Russell W, Thomas S, David B, Tamara F, John, Kirk B, Alexander K, Duncan M, Tanya D, Noble F, and Elizabeth W.!Produced by Greg Moebius at WCBE Radio Columbus.Hosted by Paul M. Sutter, astrophysicist at The Ohio State University, Chief Scientist at COSI Science Center, and the one and only Agent to the Stars.

The California native spent 32 years, 20 of which were active-duty, serving in the Army.   In July 2011, Trost spent his last deployment in Spin Boldak, Afghanistan. His objective as a civil affairs specialist was to work with the local community in developing infrastructure in the region.   On Feb. 20, 2012, he was escorting an aid from the U.S. Agency for International Development when Trost and his team came under fire, killing one U.S. solider and injuring Trost and a fellow corporal.   He was medically evacuated to Walter Reed National Military Medical Center, where he spent 10 months receiving 31 surgeries, to repair the injuries of five gunshot wounds to his lower extremities. In 2014, he medically retired from the Army.   Due to complications from his combat injuries, in April 2016, Trost made the decision to have a below-the-knee amputation on his right leg and was fitted with a prosthetic.   Since retiring from the Army in 2014, Trost has concentrated on his growing farm and has earned a certificate in Brewing Science. His goal is to use the donated backhoe to grow hops to sell to local micro-breweries and home brewers in the Knoxville, Tenn. area. For more information on Hope For The Warriors and A Warrior’s Wish, visit org, Facebookor Twitter. http://www.hopeforthewarriors.org/ 

Craft brewing has been booming especially in Alabama. Yet a majority of those who brew the beer are men. On this episode, Michelle Jones, co-owner of Singin’ River Brewery, comes on to speak about her experiences in brewing. We talk about how she got started, her time spent earning a graduate certificate from Auburn in Brewing Sciences and Operation plus what specific obstacles she has overcome as a woman who owns a craft beer brewery in the South.  The Who’s that lady (from history)? is Mary Lisle, the first brewster in America. Resources: Pink Boots Singin' River Brewing Company: Singin’ River Brewing Company Website, Singin' River Brewing Company: Instagram

We're running a monthly series called "Food for Thought," in-depth conversations with groundbreakers who run farms, restaurants, wineries, breweries and bars around California and are shaking up the way we eat and drink. Our fourth talk is with the Brewmasters, two people who've won lots of awards for creating some of some of the best craft beer to come out of Northern California. One is a seasoned vet who helped a small Chico-based brewery grow into a billion-dollar company. The other is a young whippersnapper who, 13 months after moving his beers from the garage into a professional setup, won two gold medals at the California State Fair. To celebrate Octoberfest, we raised some pints and celebrated California craft beer with a great discussion by these two guys who've helped to make it famous. PANELISTS * Steve Dresler - the just-retired Brewmaster of Sierra Nevada Brewing Co., who has overseen the development and production of almost all of its new beers for more than 30 years, and has won the the brewery eight World Beer Cup awards and 31 Great American Beer Fest medals during that time. * Michael Mraz - the owner and founder of Mraz Brewing Company in El Dorado Hills, who went from homebrewer to superstar homebrewer (he was crowned Homebrewer of the Year at the California State Fair just two years after starting the hobby), then went from professional brewer to superstar professional brewer in 13 months (he won two gold medals for his Belgian Tripel and red ale at the CA State Fair). PODCAST TIMEFRAME * O to 2:40 min - Intro to California Groundbreakers * 2:40 min - The Brewmasters introduce themselves * 9:40 min - The first memorable beer that led to a career in beer greatness * 13:40 min - How they got into homebrewing * 16:15 min - The decision to be a professional brewmaster * 20: 15 min - Picking the best in the four ingredients needed to make excellent beer * 26 min - The art of barrel-aging beers * 28:10 min - Sharing beer recipes or keeping it secret * 33:25 min - How California's changing environmental conditions changes its beer * 40 min - How Sierra Nevada Brewing has changed since its start -- and the brewmasters' favorite keg beers * 44:30 min - Dealing with beer snobs who think even Sierra Nevada isn't "real" craft beer * 48:15 min - How you expand beer production while keeping it quality beer * 50:45 min - Why Mraz decided to expand his brewery -- and then decided to call it off * 54:15 min - How Dresler's brewmaking techniques changed as Sierra Nevada Brewing got bigger * 56:15 min - Dresler's most notable beer collaborations with other brewing partners * 59:55 min - Sour beers -- and new trends, flavors and ingredients influencing beer today * 1 hr, 6 min - How important is the "art direction" of beer? * 1 hr, 10:10 min- Pros and cons of running a brewery * 1 hr, 14:40 min - What they want people to experience when drinking beer * 1 hr, 16:45 min - How to pair beer with food * 1 hr, 20:20 min - When you know it's time to retire -- and the importance of Dresler's most recent award AND LISTEN TO THE ICEBREAKER PODCASTS "Icebreakers" are mini-podcasts we uploaded in advance of this Brewmasters discussion. Go back to our main page on SoundCloud to listen to a few other people who also do groundbreaking stuff in the beer industry, including: * J-E Paino of Ruhstaller Beer explains why his is the only brewery in California, besides the mega-big Sierra Nevada Brewing, to grow its own hops. * Charlie Bamforth, Professor of Malting and Brewing Sciences at UC Davis, also known as the "Pope of Foam," discusses how his department and its research has shaped the production of California's craft beer. * Kate Whelan, director of Sacramento Beer Week, talks about how women are shaking up the beer industry. * Glynn Phillips, owner of Rubicon Brewing Company, talks about the rise and fall of Sacramento's oldest craft brewery, and why he closed Rubicon 1.5 months before it marked its 30th anniversary.

Here's our second "Icebreaker" mini-podcast focused on California Groundbreakers in the beer industry, in advance of our live "Brewmasters" event on October 11 . Charlie Bamforth, the Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis, is nicknamed the “Pope of Foam,” which pretty much says it all. Throughout his 30-plus-year career, Bamforth has embraced every dimension of beer, from raw materials and processing to its impact on the human body, published multiple research papers and written nine books, and he is generally considered to be one of the world's leading writers and speakers on beer. He also is a football (soccer, to us Yanks) fanatic, has a witty sense of humor and is a much-loved professor who loves to teach. Pope Charlie is retiring next year after a nearly 40-year career helping breweries worldwide improve their beer and turning UCD students into in-demand brewmasters. He sat down to talk with us at 10 am, so no beer, but once we asked Bamforth about the first beer he had while a wee lad growing up in the north of England, we immediately felt like we were in the pub with bitters and crisps. PODCAST TIMEFRAME * O to 1:15 min - Intro to California Groundbreakers * 1:15 min - How Bamforth got the "Pope of Foam" nickname * 2:05 min - British pubs vs. California taprooms * 6:20 min - Defining -- and defending -- the "wholesomeness" of beer * 10:15 min - The condensed history of beer and brewing it * 13:20 min - The condensed history of Bamforth and beer * 17:25 min - Turning UC Davis into a beer-research hub and a brewing powerhouse * 23:30 min - "The most impressive guy I've ever met in this industry" * 25:30 min - Some of UC Davis's notable brewing graduates and beer-making partnerships * 29 min - What makes a great brewmaster? * 30:45 min - Has the beer industry lost its soul? * 34:30 min - Bamforth's view of NorCal's craft brew scene today -- and its future * 36:25 min - Why he's leaving UC Davis, and what he'll do next * 38:10 min - What's required to fill the Pope's hat when Bamforth leaves * 39:45 min - The beer Bamforth prefers when it's time to look back at his 40-year-plus career

For this week's episode of "Good Brews" host Adam Boyd decides to talk about American Football in honor of Super Bowl Sunday! Just kidding... instead he tackles a method of yeast tempering for bottle conditioning sour and high gravity beers in "Brewing Science" and also covers an interesting historic rumor about Teddy Rosevelt and beer in Africa in "History of Beer". "Brews News" and "Beer of the Week" are also on the docket. More info at: www.kyrs.org/show/good-brews[Music: “TRAVEL LIGHT” by Jason Shaw (http://www.audionautix.com) // www.bensound.com] Play the episode:  Your browser does not support this audio  

This week, we're looking back at a previous episode an discussing some science surrounding our favorite adult beverages. We'll revisit our interview with Dr. Charlie Bamforth, Professor of Malting and Brewing Sciences at UC Davis, about the chemistry of the brewing process. And we'll speak to researcher and winery owner Robert Hodgson, about his study exposing the shaky science of wine tasting.

For "Good Brews" this week, host Adam Boyd discusses key factors to consider when bottle conditioning your home-brew in the "Brewing Science" segment. Also "New & Notables", "Brews News", and a "Brew Tech" segment about a new scientific application that can clean brewery waste water while creating components for batteries. More info at: www.kyrs.org/show/good-brews[Music: “TRAVEL LIGHT” by Jason Shaw (http://www.audionautix.com) // www.bensound.com] Play the episode:  Your browser does not support this audio  

Oktoberfest Fun Facts, Beer Goggles, and the science of Cavitation - this week's episode of "Good Brews" is a grab bag of beer content. Host Adam Boyd jumps into "New & Notables", "Brewing Science", "Brew Tech", Fresh Hop Season, and more on another great episode of "Good Brews". More info at: www.kyrs.org/show/good-brews[Music: “TRAVEL LIGHT” by Jason Shaw (http://www.audionautix.com) // www.bensound.com] Play the episode:  Your browser does not support this audio  

On this week's episode of "Good Brews" host Adam Boyd takes a closer look at the Simcoe hop variety and explores a couple of national events where beer and science meet in this week's "Brewing Science" segment. And Boyd also covers several local beer announcements and events in "Brews News". More info at: www.kyrs.org/show/good-brews[Music: “TRAVEL LIGHT” by Jason Shaw (http://www.audionautix.com) // www.bensound.com] Play the episode:  Your browser does not support this audio  

California is having a Beer Boom. In the Sacramento area, at least one new craft brewery is popping up every month. But how long will that last? Are we at a tipping point of quality beer, or is there room for more? What are the top names in NorCal brewing planning to do next? And for beer lovers, what’s on the horizon? For this discussion on all things beer, local brewers and beer pros tell you where California’s craft beer scene is at, where it’s headed next, what their own plans are, and how it’s going to affect the beers and breweries you love. PANELISTS * Ken Anthony – owner of Device Brewing, who went from engineer and home brewer to running one of Sacramento’s most respected breweries in just three years -- but still gets insomnia attacks at 2 a.m. * Charlie Bamforth -- Professor of Malting & Brewing Sciences at UC Davis, a.k.a. “The Pope of Foam” and “Mr. Beer” * Tom McCormick -- executive director of the California Craft Brewers Association, who keeps an eye on how the drought, proposed legislation, and beer-specific mergers and acquisitions will affect the brewing industry statewide * J-E Paino – owner of Ruhstaller Beer, who just had to shut down the tasting room at his Dixon hop farm after a battle with Solano County over permitting and building codes, but says he has “big plans” for the future * Teresa Psuty – brewmaster at the brand-new Crooked Lane Brewery in Auburn -- and yes, one of the few female brewmasters in California PODCAST TIMEFRAME * 0 to 8 minutes - Intro to California Groundbreakers * 8 min - Panelists introduce themselves and share their favorite beer ever (for that day) * 18 min - Is there a craft-brewing bubble in California? * 27 min - Lessons learned from the recent California Craft Beer Summit * 30 min - Barriers to entry for the aspiring brewer who wants to set up shop * 38 min - Who are the future beermakers of America coming out of UC Davis's Brewing & Malting Sciences program? * 41 min - Do new breweries need to go all out in order to get noticed in a crowded market? * 45 min - Future growth for Device Brewing, and how the "Solano County Effect" hit Ruhstaller after it had to shut down the taproom at its DIxon hops farm * 55 min - How legislation coming out of the Capitol affects the state's breweries * 1 hr, 3 min - The rise of "family-friendly" breweries * 1 hr, 7 min - Mistakes made (blue beer), lessons learned ($30,000 of beer poured down the drain) * 1 hr, 13 min - Marketing strategies to get the customer * 1 hr, 16 min - What will craft beers of the future taste like? * 1 hr, 23 min - How breweries approach the "sustainability" factor * 1 hr, 28 min - Favorite mentors, and the best lessons they taught * 1 hr, 33 min - Can California be a top grower of hops again? * 1 hr, 42 min - Is the Beer Boom changing UCDavis's Brewing & Malting Sciences curriculum? * 1 hr, 45 min - What would happen if you got a call from one of the Big Brewers asking to partner with you, or to buy you out?

Host Adam Boyd does some more "Spring Cleaning" on this week's episode by diving into some other neglected rotating segments, including Brewing Science and and Brew Tech. Boyd takes a scientific and practical look at the process of dry-hopping and what it does to the smell and flavor of beer and also covers a recent story about how technology developed for use on Mars might be able to help carbonate beer on Earth. More info at: www.kyrs.org/show/good-brews[Theme Music: “TRAVEL LIGHT” by Jason Shaw (http://www.audionautix.com) // Style Profile Music: www.bensound.com] Play the episode:  Your browser does not support this audio  

Dr Charles Bamforth, Professor of Malting and Brewing Science at the University of California at Davis joins me this week to discuss boiling your beer and some of the chemical processes involved in the boil. You can find the show notes for this episode here.

Dr Charles Bamforth, Professor of Malting and Brewing Science at the University of California at Davis joins me this week to discuss boiling your beer and some of the chemical processes involved in the boil. You can find the episode show notes here.

Welcome back to Radio Brews News for 2016. We kick off the year with one of our favourite guests, Professor Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis. Charlie is one of the foremost experts on brewing science, and a passionate advocate for beer. All beer. Our chats are always wonderful. In this chat we discuss what 'craft' and 'traditional' means when applied to beer and if they really mean anything in the finished product. We can't recommend Charlie's book, Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing highly enough. In a separate but related interview we chat with Nigel Metz from Esperance's new Lucky Bay Brewery which has amongst its offerings a beer made with 85% unmalted barley. Don't forget to send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we'll play on our next show. Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh. Download the audio or subscribe below.

Welcome back to Radio Brews News for 2016. We kick off the year with one of our favourite guests, Professor Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis. Charlie is one of the foremost experts on brewing science, and a passionate advocate for beer. All beer. Our chats are always wonderful. In this chat we discuss what 'craft' and 'traditional' means when applied to beer and if they really mean anything in the finished product. We can't recommend Charlie's book, Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing highly enough. In a separate but related interview we chat with Nigel Metz from Esperance's new Lucky Bay Brewery which has amongst its offerings a beer made with 85% unmalted barley. Don't forget to send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we'll play on our next show. Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh. Download the audio or subscribe below.

For "Good Brews" this week, host Adam Boyd covers numerous beer topics in the rotating segments Style Profile, Brewing Science and Brew Tech. From malty German lagers to a glass specifically designed for Saisons, it's all covered in this week's episode of "Good Brews". More info at: www.kyrs.org/show/good-brews[Theme Music: “TRAVEL LIGHT” by Jason Shaw (http://www.audionautix.com) // Style Profile Music: www.bensound.com] Play the episode:  Your browser does not support this audio  

On this week's episode of "Good Brews", host Adam Boyd catches up on the show's rotating segments: Brewing Science, Style Profile, History of Beer, and Brew Tech. From bottle conditioning to the history of the Christmas beer, it's all covered in this episode. More info at: www.kyrs.org/show/good-brews[Theme Music: “TRAVEL LIGHT” by Jason Shaw (http://www.audionautix.com) // Style Profile Music: www.bensound.com] Play the episode:  Your browser does not support this audio  

Dr Charlie Bamforth, Distinguished Professor of Brewing Science from the University of California at Davis joins me this week to discuss malted barley, its alternatives and the huge impact malt has on beer. You can find the full episode with show notes here.

Dr Charlie Bamforth, Distinguished Professor of Brewing Science from the University of California at Davis joins me this week to discuss malted barley, its alternatives and the huge impact malt has on beer. You can find the full episode with show notes here.

This week I invite Dr Charles Bamforth to talk with us about beer bitterness, isomerization, alpha acids and hops in your home brewed beer. Dr Bamforth is a Professor of Brewing Science at the University of California at Davis, and author of numerous books. The full video and show notes for this episode can be […]

Homebrewing beer. In this episode of Brew Strong, John Palmer gives us an intro to brewing science, describing three essential facets to understanding the science of brewing so you can understand your process better and improve your beer. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr Charles Bamforth, Professor of Brewing Science from the University of California is my guest on this week’s show and he shares with us a detailed look at diacetyl (an off flavor) and how to control it in your beer.  Charlie provides insights into the source, and also how to reduce diacetyl. Join us for […]

In this show we meet Professor Charles Bamforth. Professor Bamforth has been in the brewing industry for 32 years, including 13 years in research, 11 in academia and 8 with the famed brewing company Bass. After an international search, he was selected as UC Davis' first Anheuser-Busch Endowed Professor of Malting and Brewing Sciences. He is also the author of books and articles about beer and brewing far too numerous to mention, particularly Grain v Grape and Beer is Proof  God Loves Us: Reaching for the Soul of Beer and Brewing. He was a wonderfully engaging guest who provided some thoughtful insights into brewing and drinking beer. Both books are highly recommended. If you don't have time to read old-school books but like podcasts, consider Audible's audio version. You can get it FREE with an Audible 30-day free trial, that you can access by clicking the  Amazon link to the right. (s with everything on Australian Brews News - this is a genuine recommendation, not an ad.) For links and show notes, head over to Australian Brrews News.

In this show we meet Professor Charles Bamforth. Professor Bamforth has been in the brewing industry for 32 years, including 13 years in research, 11 in academia and 8 with the famed brewing company Bass. After an international search, he was selected as UC Davis' first Anheuser-Busch Endowed Professor of Malting and Brewing Sciences. He is also the author of books and articles about beer and brewing far too numerous to mention, particularly Grain v Grape and Beer is Proof  God Loves Us: Reaching for the Soul of Beer and Brewing. He was a wonderfully engaging guest who provided some thoughtful insights into brewing and drinking beer. Both books are highly recommended. If you don’t have time to read old-school books but like podcasts, consider Audible’s audio version. You can get it FREE with an Audible 30-day free trial, that you can access by clicking the  Amazon link to the right. (s with everything on Australian Brews News - this is a genuine recommendation, not an ad.) For links and show notes, head over to Australian Brrews News.

Dr. Charles Bamforth is an enzymologist and an Anheuser-Busch Endowed Professor of Malting and Brewing Science at the University of California – Davis.  He is also the author of many books including, Beer: Tap into the Art and Science of Brewing and Beer Is Proof God Loves Us: Reaching for the Soul of Beer and […]

00:00:00 – Intros seem unusually succinct, what's going on? Don't you dare short-change us, Paleopals! Furthermore, how did I, an anonymous fan, wind up doing the show notes? The only way out now is to forge ahead… 00:03:56 – Oh, I get it. You have an interview with Charles Bamforth, the Anheuser-Busch Endowed Professor of Brewing Science at UC Davis. This guy sounds awesome, and it's literally beer science, just like the theme of the show! You guys are the greatest. 00:37:18 – And now Trailer Trash Talk, this one is about In My Sleep. Some kind of sleep-thriller? Yeah, cause nothing is more thrilling than sleep. FAIL! Moving on… More Stars Wars talk? I'm on board, let's just keep in sciencey. 00:58:36 – Sometimes a story just seems tailor-made for you guys, doesn't it? A captured Oriental Yeti is such a softball but as usual y'all do a better job handling this story than 99.99% of actual news media. Well maybe that isn't usual, but when it comes to Yetis the Paleopals can't be beat. 01:08:48 – And now it's the PaleoPOW segment. What does POW stand for anyway? You've always been inconsistent with this acronym; I hope you didn't steal if from some other site. That would be low. Regarldess, I hope I get mentioned! If only I had a real identity and not just this collection of words without so much as name to attribute to it. Mine is the toughest of lots. So now Ryan's writing for some comic-book site (http://www.ifanboy.com/)? I'm here having an existential crisis and he's riffing on funny-books. Jerk. Show's over, now I return to nothingness. Enjoy life, everyone else. *sigh*   Music for this week's show provided by: Broken Record – Sweatshop Union Charles in Charge – Relient K As You Sleep – Something Corporate Snow In His Hair – Johnny Cash   For more whacky times and internet wraiths check out: http://www.sciencesortof.com/

Charlie Bamforth Dept.Chair Food Science & Technology for University of Cail Davis -Anheuser-Busch Endowed Professor of Brewing Science

Charlie Bamforth Dept.Chair Food Science & Technology for University of Cail Davis -Anheuser-Busch Endowed Professor of Brewing Science

Homebrewing beer. In the episode of Brew Strong, Jamil and John welcome head of the Brewing Science program at UC Davis, Dr. Charles Bamforth to the show to help explain and cover hot side aeration. Dr Bamforth explains some of the myths and legends surrounding the controversial topic and instructs brewers on how to deal with HSA based on his own extensive research. This show should not be missed by homebrewers and professionals alike! Learn more about your ad choices. Visit megaphone.fm/adchoices