13,590
edits
Changes
no edit summary
|-
| [https://www.masterbrewerspodcast.com/162 Jordan Kelly of Odell Brewing Company] || 2020-03 || Low-cost lactic acid bacteria propagation system for making 800 BBL's of kettle soured beer every two weeks, as well as how they dialed-in and scaled their process.
|-
| [https://www.masterbrewerspodcast.com/165 Bypassing the Malting Process with Koji] || 2020-04 || This week on the show, our friends from Appalachian State University join us in Calgary to talk about their work evaluating koji as an alternative to traditional malting.
|-
|}