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Master Brewers Podcast

  • Brewing process and quality tips related to barley lipids Special Guest: Aaron Golston.
  • Understanding a particular beer's fermentability—and how it changes over time—is a prerequisite to managing in-package conditioning. It’s not uncommon to observe some level of over-attenuation during refermentation, similar to how forced-fermentation tests frequently finish at a lower gravity than production fermentations. In order to reduce the risk of over-pressurization in package, it’s important for brewers to quantify the expected over-attenuation for each brand. Typically, and ideally, the over-attenuation is consistent and can be accurately accounted for within priming sugar calculations. However, this is not always the case—especially with dry-hopped beers. At Allagash Brewing Company, we created a model for our Sixteen Counties brand in order to predict and more accurately account for variable levels of over-attenuation in package due to hop creep. Special Guest: Heather Muzzy Caron.
  • Episode 305: COGS

    How a brewer who didn’t know the cost of his flagship beer, implemented a unit economic process that transformed the brewery from dry hopping to high gravity brewing. Special Guest: Teddy Gowan.

Latest Discussions

  • Posted in: Ask The Brewmasters

    I've read that higher sulfate levels do not play well with noble hops. In my experience, higher sulfate levels (~100 ppm) in pilsners I have brewed has led to a muting of the hop character. I'm curious why this happens: can any recommend any resources ...

  • Posted in: The Mash

    1. Happening This Week: District Rocky Mountain Sips and Science See the event calendar 2. Episode 306: Barley Lipids Brewing process and quality tips related to barley lipids Special Guest: Aaron Golston . Listen here ...

  • Posted in: St. Louis District

    Master Brewers Association of the Americas District St. Louis, You should have received an email late last week informing you the District St. Louis Call for Nominations is officially open . If you haven't received it or it didn't make ...

  • Posted in: Milwaukee District

    If you're anything like me, you've invoked the Reinheitsgebot once or twice after being exposed to too many double vanilla, extra fruited, barrel aged, sweet and sour, lactose, slow quintuple IPAs. Well you may be interested to hear that the history of ...

  • Posted in: Ask The Brewmasters

    Not a CCP. CCP are for food safety hazards meaning that there is no future step to mitigate risk of harm to consumer. Seamer would be considered a quality control point. It doesn't mean it's not an important or critical step in your operation, but ...

  • Profile Picture

    RE: Can Seamer - CCP or no CCP ?

    Posted in: Ask The Brewmasters

    This message was posted by a user wishing to remain anonymous There is an FT Inspector just after the Seamer which would reject cans that don't hold pressure. In addition, twice hourly checks are reviewed / opened and tasted before release (within 24 ...

  • Posted in: Ask The Brewmasters

    Thanks Mitchell for another point to look at! we have 2 more of these pumps and looking at the others that are functioning fine, I do not see any waring on the backplate that would cause a leak unless it is so minor its difficult to visually detect. ...

  • Posted in: Ask The Brewmasters

    Craig and Glenn, Thank you for both the information. My buddy was looking for a sanity check on this and the input is helpful. Cheers, Ashton ------------------------------ Ashton Lewis Manager of Training and Technical Support BSG Craftbrewing ...

  • Posted in: The Mash

    1. Happening This Week: ​ Brewery Packaging Technology Course District St. Louis Spring 2024 Quarterly Meeting See the event calendar 2. Episode 183: Dry Hop Creep During In-Package Conditioning Understanding a particular ...

  • Posted in: Carolinas District

    We have about 15 people interested in the Charlotte game. Deadline to register for the game is FRIDAY 4/19/24. Email me if you are interested! Also, register prior to the event if you can so that we can get a ballpark number to Katsu Kart. But you ...

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