Podcasts about master brewers association

When you ask most professional brewers about what they do the most, the vast majority will answer cleaning. Despite this fact, during my many years of working with breweries of all sizes I frequently come across the phenomena where a baseline of clean for some brewers reveals that they have only ever known a dirty tank or other equipment as their baseline and call it clean. But if we have never seen the equipment or tank truly clean, how do we establish a true baseline? How do we define what clean is? When and how do we know our equipment is truly clean? How do we identify the first indications that our equipment is not clean? What should we consider before problems develop? What are the possible implications if we ignore the problems or simply do not have the expertise or training to identify them? This presentation will answer those questions and more.Born and raised in Cologne, Germany, Dirk graduated in Cologne with a degree in business administration. After working several years for a BASF subsidiary, he joined the Loeffler family business, where he worked in sales, technical services and research and development. In 1992, Dirk came to the United States to lay the groundwork for the US operations of Loeffler which led to the incorporation of Loeffler Chemical Corporation in 1994. Until 2019, Dirk served as the CEO and Technical Director for Loeffler Chemical Corporation. After the company merged in 2019, Dirk took a sabbatical and focused on teaching and enjoying some time with his family. In 2024, Dirk founded SEKA Chemicals together with his wife Alexis. As the Executive Vice President of Technical Operations and Sales he continues to develop new products and process technologies for breweries and distilleries. Dirk lives in Atlanta, Georgia with his wife Alexis and their twin boys Kai and Sebastian. Dirk has been an active member of the Master Brewers Association since 1992 and currently serves as the President for the MBAA Districts Mid-South and Georgia. Dirk is also an active member of the Brewers Association since 1993 and serves on the Board of the German School of Atlanta as Vice President and Safety Officer.Huge thanks to Small Batch Standard + InTouch LabelsStay up to date with CBP: http://update.craftbeerprofessionals.orgJoin us in-person for CBP ConnectsHalf workshop, half networkingCharlotte, NC | June 9-11, 2025Register now: https://cbpconnects.com/

ETT MORDFÖRSÖK MED REFERENSER. David tar i från tårna och bjuckar på riktigt matiga shownotes! Vorlaufing, Oskar Bruno, Pat Heist och … i princip allt som går att läsa om jäsning. NERDGASM INCOMING. Här tipsas vi om en bok som David faktiskt inte har läst. Jo, det är sant! Åtminstone inte hela … Redbreast 12 mot Redbreast 12 cask strength: http://tjederswhisky.se/redbreast-12-pa-40-och-fatstyrka/ Vad var det i glaset? Mathias njöt av J. P. Wiser 42 YO: https://www.jpwisers.com/en-ca/blog/meet-jp-wisers-42-year-old-a-new-milestone-in-canadian-whisky-excellence/ Jeroen hade istället J. P. Wiser 23 YO: http://tjederswhisky.se/jp-wiser-23-yo-cask-strength-for-sweden/ David hade två whiskylikörer som han rekommenderar av hela sitt hjärta: https://www.systembolaget.se/produkt/sprit/shanky-s-whip-5417701/ https://www.systembolaget.se/produkt/sprit/skrewball-9343301/ Från ax till fylla: mer om mäskning, lite om vört, och så det där med jäsning… ”I'll never be your yeast of bourbon, feat. Dr. Pat Heist”, En trea whisky 28/9 2021: https://www.entreawhisky.se/78 Lautertunnor: https://www.entreawhisky.se/87 När Oskar Bruno pratade jäst i ETW: https://www.entreawhisky.se/208 Vorlaufing kan man läsa lite om här: https://beerandbrewing.com/the-art-and-the-science-of-the-vorlauf-process/ https://makebeereasy.com/vorlauf/ Det där med Lochlea och Laphroaig och John Campbell och röra runt lite mer i mäsktunnan tror David han pratade om här: https://whiskycast.com/a-million-miles-from-laphroaig-to-lochlea-episode-910-december-6-2021/ Med risk att mörda er med referenser och ge en inblick i hur sjuk Davids hjärna är: här följer en del men långt ifrån allt av vad David har läst bara om jäst och jäsning: Andrew G. H. Lea & John R. Piggott, red., Fermented beverage production, 2 uppl. (New York: Springer Science & Business Media, 2003). Gray, William D., ”Further studies on the alcohol tolerance of yeasts”, Journal of Bacteriology 42 (1941), s. 561–574. Gray, William D., ”Studies on the alcohol tolerance of yeasts”, Journal of Bacteriology 55 (1948), s. 53–59. [Luening, Horst], ”Fermentation”, odaterad text, https://www.whisky.com/information/knowledge/production/details/fermentation.html Noguchi, Y., K. Urasaki, H. Yomo & T. Yonezawa, ”Effect on new-make spirit character due to the performance of brewer's yeast – (II) various yeast strains containing commercial strains”, i Distilled spirits: Production, technology and innovation, red. James Huthison Bryce, John R. Piggott & George G. Stewart (Nottingham: Nottingham University Press, 2008), s. 117–122. Reid, Struan J., et al., ”The influence of yeast format and pitching rate on Scotch malt whisky fermentation kinetics and congeners”, Journal of the Institute of Brewing 129, no. 2 (2023), s. 1–17. Russell, Inge & Graham Stewart, ”Distilling yeast and fermentation”, i Russell, Inge & Graham Stewart, red., Whisky: Technology, production and marketing, 2 uppl. (Oxford: Academic Press, 2014), s. 123–146. Stewart, Graham G. & Stephen A. Martin, ”Wort clarity: Effects on fermentation”, Master Brewers Association of the Americas Technical Quarterly 41, nr. 1 (2004), s. 18–26. Strengell, Teemu, ”Fermentation flavours”, 23/11 2011: http://whiskyscience.blogspot.se/2011/11/fermentation-flavours.html van Beek, Sylvie & Fergus G. Priest, ”Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study”, Applied and environmental microbiology 68, nr. 1 (2002), s. 297–305. Walker, Graeme M., James Brosnan, Thomas A. Bringhurst & Frances R. Jack, ”Selecting new distilling yeasts for improved fermentation and for sustainability”, i Distilled spirits: Science and sustainability: Proceedings of the Worldwide distilled spirits conference, red. Graeme M. Walker, I. Goodall, R. Fotheringham & D. Murray (Nottingham: Nottingham University Press, 2012), s. 127–136. Walker, J. W., S. Y. Pearson, T. A. Bringhurst & J. M. Brosnan, ”Towards improved distilling yeast: effect of wort gravity and pitching rate on fermentation performance”, i Distilled spirits: Production, technology and innovation, red. James Huthison Bryce, John R. Piggott & George G. Stewart (Nottingham: Nottingham University Press, 2008), s. 127–132. Waymark, Christopher & Annie E. Hill, ”The influence of yeast strain on whisky new make spirit aroma”, fermentation 7, nr. 4 (311), s. 1–11. Wilson, Nicolas, ”Contamination: bacteria and wild yeasts in a whisky fermentation”, i Russell & Stewart, red. (2014), s. 147–154. Yonewaza, T. & Graham G. Stewart, ”Monitoring and controlling of whisky fermentation”, i James Hutchison Bryce & Graham G. Stewart. red., Distilled spirits: Tradition and innovation (Nottingham: Nottingham University Press, 2004), s. 103–111. Det här är en till sådan där bok David har lovat sig själv att aldrig läsa hela men finns det någon stolle därute så varmt välkomna att ta tag i: Stewart, Graham G., Brewing and distilling yeasts (Cham: Springer, 2017). lag phase och log phase återkommer vi till! Men för den som vill få nerdgasm bara av hur många parametrar som kan ritas in i ett och samma diagram, kolla in denna skönhet: https://www.wolfers.se/wp-content/uploads/2025/03/jasning.png Källa: Inge Russell & Graham Stewart, ”Distilling yeast and fermentation”, i Russell & Stewart, red. (2014), s. 143. Med benäget tillstånd från författarna. 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

Buzzwords like "biotransformation" and "thiolized" are thrown around a lot in modern hop forward brewing techniques and products, but what is actually happening during fermentation that makes these aromatic compounds shine? The goal is to get the most terpenes and thiols possible out of your hops, and by learning about the complex mechanisms responsible we can harness the power of yeast to maximize your beers potential.Kyle Somers (he/him) is the Technical Sales Manager for California and the Western US for the Lallemand Brewing division, and the current President of the Northern California district of the Master Brewers Association. He holds an International Brewing Diploma from Siebel Institute of Technology in Chicago and Doemens Academy in Munich, and has ten years of hands-on production brewing experience prior to joining the Lallemand team in 2019, including stints with Firestone Walker, Lagunitas, and Hen House Brewing. He currently lives in Santa Rosa with his wife Kristin and his dog Simcoe. His favorite beer styles are hop forward modern lagers, and when he isn't hanging around a brewery you can find him backpacking through the Sierras.Stay up to date with CBP:http://update.craftbeerprofessionals.org/Join us in-person for CBP ConnectsHalf workshop, half networkingCharlotte, NC | June 9-11, 2025Register now:https://tickets.beertrail.com/e/cbp-connects-charlotte

Episode 508 - Jason Perkins, Allagash Brewing Co. Happy Monday, Thieves! We've got an old friend on the show this week in Jason Perkins of Allagash Brewing. Jason is the Brewmaster and Vice President of Brewing Operations (encompassing the departments of Warehouse/Supply Chain, Production, Packaging and Quality) at Allagash and has been a part of Allagash since 1999. He currently sits on the board of the Brewers Association, American Malt & Barley Association, and Allagash Wilderness Waterway Foundation, and is actively involved with the Hop Quality Group. He is the Chair of the Brewers Association's Technical Committee, a former board member of the Master Brewers Association of the Americas-New England as well as the Maine Brewers' Guild—and is the recipient of the 2016 Russell Schehrer Award for Innovation in Craft Brewing. 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.

A conversation recorded in Providence, Rhode Island with longtime brewmaster John Mallett, formerly of Bells Brewery who is currently happily retired. It's a chat about brewery safety, building recipes, and insight from a career that impacted so many. Last week I was in Rhode Island to help judge the inaugural Rhode Worthy Beer Cup. It was happening along side the state brewer's guild conference. John Mallett, the long-time Bells Brewery brewer and production manager was giving the keynote. He's an Ocean State Native, and was kind enough to take some time to cross the road after his talk and sit down with me for a conversation at the newly opened Buttonwoods Brewery location.  If you don't know Mallett, maybe you've been living under a rock.  In addition to his work at Bells, which spanned more than 20 years, helping develop and shepherd many of the brands beloved beers to market, he's also the author of Malt: A Practical Guide from Field to Brewhouse (released by the Brewers Publications in  2014). He served on many boards and technical committees, including the Master Brewers Association of the Americas, Brewers Association, Hop Quality Group – of which he was a founder -  and American Malting Barley Association.Mallett retired a few years ago but that doesn't mean he doesn't have anything left to share or teach. He is passionate about brewery safety, and finding ways to bring creativy, knowledge, and passion to an industry that he has loved for so long. For more Drink Beer, Think Beer check out All About Beer.Host: John HollGuests: John MallettSponsors: All About BeerTags: Rhode Island, Bells, Safety, Hop Quality GroupPhoto by John Holl

As everyone in the brewing industry knows, yeast is the engine that drives a brewery. In this presentation, John Giarratano of Inland Island Yeast Laboratories will dive into practical knowledge and standard practices for the introduction and management of yeast in a brewery. From pitch rate to multi-generational yeast health, John will discuss practices that every brewer can take back work and improve beer quality and brewery performance. John Giarratano founded Inland Island back in 2014 and continues to lead the company in customer service and innovation. John's previous career in pharmaceutical GMP manufacturing and bio fuels introduced him to the world of yeast propagation, and he saw the need for a local yeast lab in Colorado. What started as selling vials of yeast to homebrewing shops quickly blossomed into an industry leading yeast laboratory supplying breweries large and small from coast to coast and beyond. Many breweries are too small to have their own labs, so John's team provides them with the quality control and care that they would not have access to otherwise. John's proud of the niche he and his team have carved in the industry and believes that yeast is the single most important ingredient in beer! In his spare time John volunteers his time with the Master Brewers Association of the Americas and strives to educate the brewing community and public alike on yeast management and brewing practices. John also enjoys snowboarding, gardening and spending time with his wife and two daughters. Start A Brewery is a collaboration amongst a fun group of craft beer industry veterans who are often invited to speak at beer business / brewing education programs. Each has offered to share their knowledge and experience to support the craft beer community as a whole by helping fledgling breweries in planning. Conceived and coordinated by Candace L. Moon, The Craft Beer Attorney, and Laura Lodge of Customized Craft Beer Programs, StartABrewery.com is provided as a free educational resource for those dreaming of opening a brewery, those who are taking steps to make their dream a reality, and those who are opening their brewery doors and living it. Learn more at StartABrewery.com Stay up to date with CBP: http://update.craftbeerprofessionals.org/

KÄNNER DU FRANK MCHARDY? Daniel och David har haft en full (!) dag på Springbank Whisky School och därefter avslutat dagen med en kväll på granndestilleriet Glen Scotia. Koncentrationen är på topp, eller om det var promillehalten? Häng med! Springbank whisky school: https://www.springbank.scot/whisky-school/ Stöpning som ett steg i mältningsprocessen: https://www.simpsonsmalt.co.uk/blog/the-malt-production-process-steeping/ Lite om stöpning fast i koniska kar som hade luftning i sig – alldeles för modernt för Springbank! – kan man se i denna film från 1958 om destilleriet Tomatin: https://www.youtube.com/watch?v=Zi52onPizrs D. E. Briggs bok fantastiska bok Barley från 1978 har en hel del om stöpning, men satan vad dyr den är: https://www.bokus.com/bok/9789400957176/barley/ Vill du gå på djupet? OK då! Läs detta: Joseph D. Hertrich, ”Topics in brewing: malting”, Master Brewers Association of the Americas: Technical Quarterly 50, nr. 3 (2013), s. 131–141: https://cdn.imagearchive.com/aussiehomebrewer/data/attach/103/103892-Topics-in-Brewing---Malting-by-JDH-2-.pdf Eller detta: Bathgate, George N., J. Martinez Frias & J. R. Stark, ”Factors controlling the fermentable extract in distillers malt”, Journal of the Institute of Brewing 84 (1978), s. 22–29. Och som alltid hänvisar vi egoistiskt till: https://tjederswhisky.se/ur-bokmanus-maltning/ Det här med mögel i lagerhusen, kolla in detta: https://en.wikipedia.org/wiki/Baudoiniacompniacensis Och kanske än mer detta: https://researchonline.gcu.ac.uk/ws/files/51478603/CraigN.etal2021EthanoldrivenbuildingfunguscolonisationWhiskyBlackinurbanbuiltenvironments.pdf Inmäskning, i alla slags mäsktunnor – se denna mycket pedagogiska översikt: https://www.briggsplc.com/wp-content/uploads/technical-papers/davies-mashing-wdsc2014_complete.pdf Du vill läsa något kortare och på svenska? Okej då: https://web.archive.org/web/20150909205332/http://www.smogenwhisky.se/2015/08/inmaskningen/ Vörtkylaren vars namn Daniel och David inte kom på kallas på Springbank för en ”paraflow”. Om att kyla vörten, läs annars: https://whiskymag.com/story/cooling-the-wort Barley to bottle tour som David nämnde kostar tydligen 250 pund. Å andra sidan, din egen unika flaska Springbank som du får blanda till själv? Heldag på destilleriet? Smaka på så gammal sprit i lagerhusen? Som hittat ju: https://www.springbank.scot/product/barley-to-bottle-tour/ Det är inte sista gången i En tvåa daily som David tror att den legendariske destillerichefen Frank McHardy och inte Hedley Wright är Springbanks ägare. Vänta bara! Hedley Wright David! Ingen annan! Jfr: https://www.springbank.scot/about/introduction/ Glen Scotia: https://www.glenscotia.com/ https://www.whisky.com/whisky-database/distilleries/details/glen-scotia.html https://scotchwhisky.com/whiskypedia/1848/glen-scotia/ Se också: https://www.maltermagasin.se/glen-scotia-iain-mcalister/ High Coast whiskyakademi: https://highcoastwhisky.se/akademi/ Kilkerran 12 som vi hade i glasen, enligt David en av världens bästa så kallade entry level whiskies: https://tjederswhisky.se/kilkerran-12-yo-batch-19-461/ 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

This week we have a great conversation with brewer Matt Brynildson.  Matt is Brewmaster at California's Firestone Walker Brewery. He is one of those brewers that is quietly revered by other brewers and we were lucky to get to catch up with him advance of his upcoming visit to Australia. He will here for HPA's hop harvest and, of interest to Australian brewers, speaking at the High Country Hop Technical Symposium where he will be speaking on the topic of Hop Quality and Optimising Hop Impact - A field to glass approach. Matt is perfectly placed to speak about this. He moved into brewing from a job as a hop chemist and has been heavily involved in teaching about hops through the Master Brewers Association of America and the US-based Hop Quality Group…something that we discuss in this conversation.  Such is a life of and commitment to hops, last year he was awarded the Order of the Hop at the at the International Hop Congress in Prague, only the second US brewer to be so honoured.  In this conversation you will hear Matt talk about that, and so much more about the evolution of hops in brewing and some thoughts on where we are and where brewers are headings. More than anything, it will give you a taste of what you will hear if you're lucky to hear him speak at High Country Hops.  If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on Apple Podcasts, Spotify or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts

There is a lot to think about, to plan, and to dream towards when it comes to your nano brewery. Sometimes you need a little help, and that's what this episode is all about. We've been collecting your emails and will be answering them in this episode. From recipes and growth, to education and business, our guests are two people with vast knowledge and unparalleled practical experience.  As the Co-Founder of the Big Beers, Belgians & Barleywines Festival, Laura Lodge has been engaged in the craft beer industry since 1997. She's the Owner of Customized Craft Beer Programs, designing events, resort retail programs, and educational programs based on craft beer, and is also the author of Distribution Insight for the Craft Brewer. She is also the co-founder of StartABrewery an educational resource for those dreaming of opening a brewery, those who are taking steps to make their dream a reality, and those who are opening their brewery doors and living it.Steve Parkes is the Brewmaster of Drop-In Brewing in Vermont and the Owner and Lead Instructor of the American Brewers Guild. He's a regular speaker on the National Craft Brewers Conference and BYO Boot Camp stage. He is a Great American Beer Festival, and World Beer Cup judge. He has hosted the Institute of Brewing Studies “Ask the Expert” Q & A forum and is a former member of the IBS troubleshooting committee and National Board of Advisors. He has written for and been featured in numerous magazines and technical journals, served as chairman of the Northern California Section of the Master Brewers Association of the Americas, and Technical chair in California and New England. In 2009, Steve was awarded the Russell Schehrer award by the Brewers Association for Innovation in Craft Brewing.Do you have a question about starting or growing your nano brewery? Email us: Nano@byo.comThe BYO Nano Podcast Episode 27 is sponsored by:Blichmann 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, our 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!FermentisHey nano-brewers! Fermentis, the obvious choice for beverage fermentation, is now offering dry ale and lager yeasts in flexible 100-gram pouches. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit www.fermentis.com. Yakima Chief HopsYakima Chief Hops has combined their patented cryogenic hop processing technology with cutting edge lab analysis to create Cryo Hops® with a pop! Cryo Pop® Original Blend is a supercharged concentrated lupulin pellet packed with the most beer soluble hop compounds, or compounds that survive the brewing process. It is engineered to bring massive tropical, stone fruit and citrus aromas into your finished beers. Learn more about this new innovative product at cryopopblend.com.BYOGet 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 27Host: John HollGuests:  Laura Lodge and Steve ParkesContact: nano@byo.comMusic: Scott McCampbell

Remembering Herb Lindtveit and his impact on the craft beer industry with brewers he influenced from all around the country. Proceeds from this beer will be donated to the Master Brewers Association of the Americas scholarship program.

En este episodio hablamos de mitos y verdades de la biotransformacion, y presentamos los resultados del trabajo de investigacion que hicimos para el Congreso del lupulo 2020 y cuyos resultados fueron publicados en el Technical Quarterly 1 del 2020 por la Master Brewers Association of Americas (MBAA). En esta ocasión hay disponible una presentacion para seguir el el podcast y entender mejor los graficos y conclusiones. Podes encontrarla en: https://tinyurl.com/birratecnia-biotransformacion

In this episode of Brew Strong, Justin Crossley fills in for Jamil Zainasheff to cover a new topic with John Palmer. They welcome Aaron Justus, Director of R&D and Specialty Brewing, at Ballast Point Brewing, to talk about his recent paper, Tracking IBU Through the Brewing Process: The Quest for Consistency. Published by the Master Brewers Association of the Americas, Aaron's research tackles the difficult question of why there are often large discrepancies between calculated IBU (bitterness), and resulting IBU in finished beer. After more than two years researching and collecting data, Aaron and his team made several surprising discoveries and formulated a method to calculate for the changes in bitterness they were observing. Listen in to learn about this fascinating study and learn how you can gain better control over calculating IBU in your craft beer and homebrewing endeavors.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Lean Portland was asked to present on Continuous Improvement Resources at the Master Brewers Association of America (MBAA) District Northwest Spring Meeting 2019 In the presentation, we talked about Lean concepts, 8 wastes, played the Toyota and Food Bank video, shared benefits and key points of Lean, some examples we've helped with other nonprofits, and books and training we recommend. You can watch the full video at: https://youtu.be/pQ5u2yoZ3sM

In this podcast, I share a snippet of a talk from the Master Brewers Association...

Host Ben Rice travels to the 2018 California Craft Beer Summit to talk to beer industry near and far about themselves, their beer, and their specialties. This is the first of three episodes recorded there. The first segment features Meghan Peltz, the Sensory Manager at Sierra Nevada Brewing Company. We dive into the quality control world of the craft beer industry, its importance, and how to separate that nerdy side from the beer enjoyment side, plus how Meghan found herself in this interesting career. In segment two, we chat with Mike Brennan and Annie Johnson of PicoBrew, the innovate automated homebrew system. Mike doubles as a representative of the Master Brewers Association and Annie was the 2013 American Homebrewer of the Year. We catch up on old times, talk about the changing beer industry, the burgeoning craft beer cocktail scene, and what's new from PicoBrew, plus fart jokes and more! Enjoy! Follow Sierra Nevada @sierranevada Find out more about PicoBrew and their existing and upcoming products at www.picobrew.com or on social media at @picobrewbeer Fall in love with Annie Johnson on Instagram @smellsofhotdogs and on Twitter @buffalowing Follow Barley & Me across social media @barleyandmepod Rate and subscribe, even share links, if you would be so kind! You can buy Barley & Me t-shirts at Zen-Threads.com / https://www.bit.ly/BarleyZen This episode is brought to you by ABV Magazine. Subscribe for just $1 a month or find out more at www.abvmagazine.com Intro music: "JamRoc" by Breez (@breeztheartist) Logo by Jessica DiMesio (@alivingclicheart) Email Barley & Me with questions, comments, concerns, or guest ideas at barleyandmepodcast@gmail.com Thanks for listening!

Beer has played a pivotal role throughout history—from influencing ancient Mesopotamian agriculture to bankrolling Britain’s imperialist conquests. Food and tech journalist Devin Briski chronicled the fascinating history of the world’s (arguably) most popular beverage in her book Beeronomics: How Beer Explains the World. Briski was joined onstage by Robyn Schumacher, Washington State’s first female cicerone (the beer equivalent of a sommelier). Together the two take us on a history of the world though beer, tracking the resurgence of ancient brewing techniques and the recent rise of the craft beer movement in America and Europe—up through the revolution of small independent craft breweries. Join Briski and Schumacher's discussion on how beer has shaped the course of history—and for a new appreciation for the brands and styles of beer on shelves at your local supermarket or on tap at the nearby pub. Devin Briski is a print and audio journalist. She serves as content marketing manager for the events team at Vox Media, which produces Code Conference and Vox Conversations. Devin began her career in Silicon Valley, where she worked on the publishing and marketing team of Stanford Social Innovation Review and co-founded online magazine The Ventured Life. Robyn Schumacher is a brewer and co-founder of Stoup Brewing—and is Washington State’s first female cicerone. Previously Robyn has experience as a high school biology teacher before the allure of brewing called her to attend the Master Brewers Association conference, manage the brewing program at a local Seattle eatery, and passed the Cicerone Certification Exam in 2012. Recorded live at Hale's Palladium by Town Hall Seattle on Saturday, January 20, 2018.

In Episode 80 we get get a little serious and discuss the dangers of operating a commercial brewery and focus our topic around kettle boil overs. We summarize the story of Kerry Caldwell's brewery accident told on the Master Brewers Association of America's podcast episode “Breathe, Breathe, Breathe, Scream.” There is also discussion on a few news items as well as some top 10 beer lists from listeners. We encourage you to prepare for our listener tasting notes segment in this episode by picking up a bottle of the Founders Dirty Bastard Scotch Ale and tasting along with us.We are proud to partner with HOPCLOTH apparel and invite you to visit their site at https://www.hopcloth.com to find great craft beer themed clothing that remind people “Craft beer is not alcoholism...it's a hobby!” And let them know we sent you by using the code “tapthecraft” at checkout to get free shipping!If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or follow us on twitter @tapthecraft, interact with us on Facebook at facebook.com/tapthecraft or leave comments on the show post on tapthecraft.com.You can follow Denny on Twitter, Instagram and Untappd @lucescrew. You can follow John on Twitter @primebrewing and on Untappd @primeWA and you can follow Trek Brewing on Facebook, Twitter and Instagram @trekbrewing or visit the website trekbeer.com. You can follow Kris on Twitter @kris_mckenzie82 or Untappd at @mck1345 and on our Facebook page.BEERS MENTIONED ON THE SHOW:Trek Brewing Red AleFull Sail Slipknot IPARevolution Hero IPA PackSierra Nevada/Avery Brewing Beer Camp Across the World Dry-Hopped Barleywine-Style AleSierra Nevada PorterYards Philly Pale AleSterling Pig Petra Negra (Schwarzbier)Yards Love StoutTired Hands Extra Vanilla Milkshake IPAAvery RumpkinTired Hands Technicolor Splendor IIPAAlesmith Speedway Imp StoutFirestone Walker Velvet Merlin Oatmeal StoutModern Times Mega Black House Imp StoutGoose Island Bourbon County CoffeeDogfish Head 120 IPAWalking Man Homo Erectus DIPAOld Nation M-43 NE IPABarley Brown's Fork Lift DIPAWidmer Nelson Imp. IPANo-Li Jet Star DIPAFirestone Double Jack DIPAClown Shoes Space Cake DIPABell's Two Hearted IPAWidmer Hef (Go to lawn mowin' brewsky)Fort George 3-way IPA (w/ Reubens and Great Notion)NoDa Hop Drop and RollBlack Raven Old BirdbrainReubens Imperial Mole StoutFremont Peated Brew 2000Duck Rabbit Milk StoutTrek Coffee Vanilla StoutYuengling LagerStone XocovezaGreat Divide YetiLINKS TO ARTICLES DISCUSSED:MBAA Podcast Ep49: Breathe, Breathe, Breathe, ScreamFunky Buddha Brewery Acquired by Constellation BrandsNew Belgium, Dick Cantwell and Oud Beersel Partner to Buy Magnolia Brewing – and They Have Big PlansStatement from Blank Slate's Scott LaFollette on Closing

In Episode 80 we get get a little serious and discuss the dangers of operating a commercial brewery and focus our topic around kettle boil overs. We summarize the story of Kerry Caldwell’s brewery accident told on the Master Brewers Association of America’s podcast episode “Breathe, Breathe, Breathe, Scream.” There is also discussion on a

One full year of Experimental Brewing is in the books! (So much editing, so much umm and ahhs) But that's beside the point - on with the show! We tackle some user feedback around Drew's keg purging methods and Denny's feelings on Nugget hops. And then it's into the pub where we tackle the big news about ABI's acquisition of Northern Brewer/Midwest. We're puzzled - are you puzzled? Join us in being puzzled! Drew talks about his experience with Cask Marque and finding righteous beer bargains. In the brewery, we talk about the beauty and performance of JaDeD Brewing's chillers. Seriously, these things are great. In the library, a little comedy courtesy of McSweeney's from a listener and a new podcast from the Master Brewers Association of America for your actual knowledge. In the lab, we discuss the results of our first New England IPA experiment - Wyeast 1056 vs. Wyeast 1318. Can tasters taste a difference? What about the haze? The Hop character? Where do we go from here. And it's a twofer in the lounge as we just finished a quick trip to the Portland/Vancouver area to talk at our sponsor Brewcraft USA's RetailerCon. So we started our trip by talking with the folks at FH Steinbarts about their shop and their community's recent speakeasy loss. And then we get into a Pineapple Kolsch with Larry Clousner, great friend of the show and partner at Pono Brewing. We close out the show with Drew's recent reading about some of the deep seated organized crime and corruption of LA in the 1920's and 30's with “A Bright and Guilty Place” by Richard Rayner. Episode Links: Hoppy Halloween - See Drew on 10/29 - http://hoppyhalloween.com/ Cask Marque - http://cask-marque.co.uk/ McSweeney's - https://www.mcsweeneys.net/articles/20-ways-to-talk-to-me-about-your-hom... MBAA Podcast - http://masterbrewerspodcast.com/ JaDeD Brewing - http://jadedbrewing.com/ New England IPA Experiment - https://www.experimentalbrew.com/experiments/new-england-ipa-series-it-y... FH Steinbart - https://fhsteinbart.com/ Dean's Scene - http://www.oregonlive.com/dining/index.ssf/2016/10/dean_pottle_owner_of_... Pono Brewing - https://ponobrewing.com/ A Bright and Guilty Place - http://amzn.to/2fdLODv Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Our Sponsors 00:07:28 Feedback 00:17:24 The Pub - ABI/Northern Brewer/Midwest, Cask Marque, Bargain Hunting 00:33:08 Brewery - JaDeD Brewing 00:14:50 Library - McSweeney's, MBAA Podcast 00:46:52 The Lab - NE IPA Is It The Yeast Results 00:58:58 Lounge - Being in Portland, Dean Pottle, FH Steinbart's 01:15:25 Lounge Pt. 2 - Larry Clouser of Pono Brewing 01:53:08 Something Other Than Beer - A Bright and Guilty Place 01:55:49 Recap This episode is brought to you: American Homebrewers Association BrewCraft USA Craftmeister NikoBrew PicoBrew Wyeast Labs Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

One full year of Experimental Brewing is in the books! (So much editing, so much umm and ahhs) But that’s beside the point - on with the show! We tackle some user feedback around Drew’s keg purging methods and Denny’s feelings on Nugget hops. And then it’s into the pub where we tackle the big news about ABI’s acquisition of Northern Brewer/Midwest. We’re puzzled - are you puzzled? Join us in being puzzled! Drew talks about his experience with Cask Marque and finding righteous beer bargains. In the brewery, we talk about the beauty and performance of JaDeD Brewing’s chillers. Seriously, these things are great. In the library, a little comedy courtesy of McSweeney’s from a listener and a new podcast from the Master Brewers Association of America for your actual knowledge. In the lab, we discuss the results of our first New England IPA experiment - Wyeast 1056 vs. Wyeast 1318. Can tasters taste a difference? What about the haze? The Hop character? Where do we go from here. And it’s a twofer in the lounge as we just finished a quick trip to the Portland/Vancouver area to talk at our sponsor Brewcraft USA’s RetailerCon. So we started our trip by talking with the folks at FH Steinbarts about their shop and their community’s recent speakeasy loss. And then we get into a Pineapple Kolsch with Larry Clousner, great friend of the show and partner at Pono Brewing. We close out the show with Drew’s recent reading about some of the deep seated organized crime and corruption of LA in the 1920’s and 30’s with “A Bright and Guilty Place” by Richard Rayner. Episode Links: Hoppy Halloween - See Drew on 10/29 - http://hoppyhalloween.com/ Cask Marque - http://cask-marque.co.uk/ McSweeney's - https://www.mcsweeneys.net/articles/20-ways-to-talk-to-me-about-your-hom... MBAA Podcast - http://masterbrewerspodcast.com/ JaDeD Brewing - http://jadedbrewing.com/ New England IPA Experiment - https://www.experimentalbrew.com/experiments/new-england-ipa-series-it-y... FH Steinbart - https://fhsteinbart.com/ Dean's Scene - http://www.oregonlive.com/dining/index.ssf/2016/10/dean_pottle_owner_of_... Pono Brewing - https://ponobrewing.com/ A Bright and Guilty Place - http://amzn.to/2fdLODv Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Our Sponsors 00:07:28 Feedback 00:17:24 The Pub - ABI/Northern Brewer/Midwest, Cask Marque, Bargain Hunting 00:33:08 Brewery - JaDeD Brewing 00:14:50 Library - McSweeney's, MBAA Podcast 00:46:52 The Lab - NE IPA Is It The Yeast Results 00:58:58 Lounge - Being in Portland, Dean Pottle, FH Steinbart's 01:15:25 Lounge Pt. 2 - Larry Clouser of Pono Brewing 01:53:08 Something Other Than Beer - A Bright and Guilty Place 01:55:49 Recap This episode is brought to you: American Homebrewers Association BrewCraft USA Craftmeister NikoBrew PicoBrew Wyeast Labs Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

On this episode we continue our beer series with one of the best breweries in the country New Belgium Brewing. As of 2015, it was the fourth-largest craft brewery and eighth-largest overall brewery in the United States. Our guest is Lauren Woods Salazar, she is the wood callar director for New Belgium Brewing.While she was developing the wood program, Lauren also built the company’s sensory program, where she developed the sensory program from a basic production check to its present world-class program and education. Lauren and her team focused on the education of New Belgium’s expert taste panel, sales staff and distributing partners in production and flavor profiles of each craft beer.Lauren has served as a judge at the World Beer Cup and Great American Beer Festival, and as a faculty member of Siebel Institute of Technology. She has presented for the Craft Brewers Conference, World Beer Cup, American Homebrewers Association, American Society of Brewing Chemists, Master Brewers Association of America and others conferences and associations with various acronyms.Lauren received her BSW from the University of Georgia a lifetime ago and holds a Certificate from University of California- Davis for Applied Sensory Science and Consumer Testing. Its all about beer on this episode of Plumluvfoods.

Bloggers John Liberty and Anne Holcomb discuss the Michigan Brewers Guild (MBG) and Master Brewers Association of the Americas (MBAA) Conference at the Radisson Plaza Hotel & Suites in Downtown Kalamazoo, along with some of the upcoming beer dinners in our fair city. Download the latest KalamaBrew podcast -- Part 1 and Part 2 -- or subscribe via iTunes... Bloggers John Liberty and Anne Holcomb discuss the Michigan Brewers Guild (MBG) and Master Brewers Association of the Americas (MBAA) Conference at the Radisson Plaza Hotel & Suites in Downtown Kalamazoo, along with some of the upcoming beer dinners in our fair city. Download the latest KalamaBrew podcast -- Part 1 and Part 2 -- or subscribe via iTunes or listen below.