13,592
edits
Changes
added to MBAA podcast "Interview with Richard Preiss of Escarpment Labs on Kveik"
| [http://masterbrewerspodcast.com/092-automated-brettanomyces-cell-counts Automated Brettanomyces Cell Counts] || 2018-06 || If you use ''Brettanomyces'' in your brewery, you know that counting brett cells is complicated. Leo Chan joins us to discuss the development of a method to automate cell counting of Brettanomyces.
|-
| [http://masterbrewerspodcast.com/094-microbial-gluten-reduction-in-beer-using-lactic-acid-bacteria-and-standard-process-methods Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods] || 2018-06 || Brett Taubman explores the topic of producing gluten-free/reduced beers with lactic acid bacteria and finds that some strains can reduce gluten to very low levels after 5-7 weeks with no competition from yeast. The resulting beers were not palatable and 5-7 weeks of only ''Lactobacillus'' fermentation is not recommended. Claims that some bottles of commercial sour beer were analyzed to be gluten -free. |-| [http://masterbrewerspodcast.com/102-kveik Interview with Richard Preiss of Escarpment Labs on Kveik] || 2018-08 || Richard Preiss discusses his work with genetically unique yeast used to produce Norwegian farmhouse beers known as kveik.
|-
|}