13,696
edits
Changes
→Miscellaneous
==BasicBrewing Radio==
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| [http://traffic.libsyn.com/basicbrewing/bbr09-07-17olvalde.mp3 September 7, 2017 - Olvalde Farmhouse Ales] || 2017-09 || Joe Pond, founder of Olvalde Farmhouse Ales, talks about brewing rustic beers based on local and native ingredients on a Rollingstone, Minnesota, family farm.
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| [http://traffic.libsyn.com/basicbrewing/bbr11-30-17lost40barrel3.mp3 November 30, 2017 - Lost Forty Barrel Beers] || 2017-11 || Grant Chandler from Lost 40 Brewing in Little Rock shares some delicious beers aged in barrels and brewed with fun ingredients, such as honeysuckle, strawberries, and locally harvested yeast.
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| [http://traffic.libsyn.com/basicbrewing/bbr02-08-18americansolera.mp3 February 8, 2018 - American Solera] || 2018-02 || We visit American Solera in Tulsa, which was named Best New Brewery in the U.S. in 2016 by RateBeer, and talk to founder Chase Healey about hoppy, fruity, and funky beers.
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| [http://traffic.libsyn.com/basicbrewing/bbr07-12-18cascade.mp3 July 12, 2018 - Cascade Brewing] || 2018-07 || We sample delicious sour beers at Cascade Brewing in Portland, Oregon, with Head Brewer Mike Mathis and Lead Blender Kevin Martin.
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| [http://traffic.libsyn.com/basicbrewing/bbr08-02-18pichiayeast.mp3 August 2, 2018 - Pichia Apotheca Hybrid Yeast] || 2018-08 || Dr. Maitreya Dunham of the University of Washington joins us to talk about a new yeast hybrid her lab has isolated from an open fermentation beer. Tim Leber and Norm Kwasinski share mead and beer brewed with the yeast.
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| [http://traffic.libsyn.com/basicbrewing/bbr09-13-18gosebook.mp3 September 13, 2018 - Fal Allen on Brewing Gose] || 2018-09 || Anderson Valley Brewing Company brewmaster Fal Allen talks about his new book, Gose: Brewing a Classic German Beer for the Modern Era.
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| [http://hwcdn.libsyn.com/p/b/d/2/bd2703ec2214a5c7/bbr09-27-18souribus.mp3 September 27, 2018 - Spontaneous Sours Hopping Rate Experiment] || 2018-09 || Homebrewer Caleb Buck of archaicpursuit.com shares some delicious sour beers and startling early results of his sour IBU experiment.
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| [http://traffic.libsyn.com/basicbrewing/bbr08-08-19nhctonsmeire.mp3 August 8, 2019 - Mike Tonsmeire Meetup] || 2019-08 || James and Steve sit down with the Mad Fermentationist to talk hoppy beers, sour beers and Sapwood Cellars.
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| [http://traffic.libsyn.com/basicbrewing/bbr04-15-21wildmeads.mp3 April 15, 2021 - Wild Meads] || 2021-04 || Jake Gorton, brewhouse manager and packaging director of Groennfell and Havoc Meaderies, shares five techniques to use wild microbes to ferment honey.
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| [http://beersmith.com/blog/2017/05/30/barrel-aging-beers-and-sours-with-michael-tonsmeire-beersmith-podcast-149/ Barrel Aging Beers and Sours with Michael Tonsmeire] || 2017-05 || Michael Tonsmeire joins Brad this week to discuss aging beer in barrels as well as how to barrel age sour beers [https://www.youtube.com/watch?v=qkTzMmHl3DQ (video)].
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| [http://beersmith.com/blog/2019/05/22/viking-age-brew-with-mika-laitinen-beersmith-podcast-192/ Viking Age Brew with Mika Laitinen.] || 2019-05 || Accurate discussion of historical sahti and farmhouse brewing, as well as his new book "Viking Age Brew" [https://www.youtube.com/watch?v=sV-QWQXCmDc (video)].
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| [http://beersmith.com/blog/2020/02/28/american-sour-beer-update-with-michael-tonsmeire-beersmith-podcast-209/ American Sour Beer Update with Michael Tonsmeire] || 2020-02 || Michael Tonsmeire joins Brad this week to discuss some of the things he’s learned about Sour Beers in the years since his American Sour Beers book was published.
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! Title !! Date (year-month) !! Notes
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| [http://www.belgiansmaak.com/rudi-ghequire-rodenbach/ Belgian Smaak - Interview with Rudi Ghequire of Rodenbach] || 2016-04 || My guest for this podcast is the site manager at Rodenbach, Rudi Ghequire. He’s one of the most knowledgeable men on the topics of brewing, blending and flavour in one of the most knowledgable beer nations in the world. His vast experience and self-deprecating charm ensure he has become one of the most respected beer personalities on the planet. Here he talks about developments at the brewery in his lifetime, what makes Rodenbach unique, and his concerns and hopes for the style generally.
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| [http://www.belgiansmaak.com/frank-boon-brouwerij-boon/ Frank Boon of Brouwerij Boon] || 2016-12 || Interview with Frank Boon about the history, present and future of Boon.
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| [http://www.belgiansmaak.com/ep008-yvan-de-baets-de-la-senne/ Yvan De Baets of Brasserie De La Senne] || 2017-08 || Yvan De Baets is a social worker, a beer historian and a brewer. He is one of the founding members of Brasserie De La Senne in Brussels, a brewery which set about trying to encapsulate the personality of an off-centre city in its beers. De Baets explains here how he believes that the liquid in the glass is a representation of the values of the brewer who produced it.
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| [http://www.belgiansmaak.com/jean-van-roy-brasserie-cantillon/ Jean Van Roy of Brasserie Cantillon] || 2017-08 || Here, we discuss with Jean: Cantillon’s shift in 1999 to organic ingredients, his thoughts on the recent resurgence of brewing in Brussels, the impact of climate change on producing spontaneously fermented beers and how he is just as inspired by his colleagues in the wine industry as he is by those in the production of beer.
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| [https://www.belgiansmaak.com/ep016-brouwerij-verheaghe-duchesse-de-bourgogne/ EP016 The King Wants You There] || 2020-09 || We spoke with Karl Verhaeghe of Brouwerij Verhaeghe about how it feels to build your family business around tradition, how he managed to come back from a serious road traffic accident, and why he continues to fight for Flemish Red-Brown beer today in a market that always wants the next and the new. We also spoke to Karl’s wife, Isabelle Eeeman, and to Brouwerij Verhaeghe’s export manager, Amaury Kervyn d’Oud Mooreghem, about what it’s like to know the Duchesse.
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| [https://www.belgiansmaak.com/raf-souvereyns-bokke-pierre-tilquin-gueuzerie-tilquin-tom-jacobs-antidoot EP026 - Raf Souvereyns (Bokke), Pierre Tilquin (Gueuzerie Tilquin), and Tom Jacobs (Antidoot)] || 2021-03 || Raf, Pierre, and Tom talk about terroir, hype in wild beer, and about their motivations.
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| [https://www.belgiansmaak.com/ep043-oud-bruin-flanders-red-brown-flemish-sours/ EP043 - Roundtable Discussion: Everything Oud Bruin, Flanders Red, and Flemish Sours."] || 2023-02 || Commentators commonly distinguish between foeder-aged Flanders Red and stainless-steel aged Oud Bruin, while some breweries themselves have sought protection under different names such as South-West Flemish Red-Brown. However, these distinctions are not regularly used on the ground in Belgium and the more you delve into production methods, the more you realize how grey the lines between all those definitions are. See also [[Flemish Red-Brown Beer]].
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==Brülosophy==
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! Title !! Date (year-month) !! Notes
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| [https://soundcloud.com/brulosophy/episode-037-quick-sour-beers-w-house-of-pendragon-brewing-co Quick Sours w/ House Of Pendragon Brewing Company] || 2018-04 || Marshall is joined by contributor Malcolm Frazer as well as the first in-studio guest, Sean Wood, to discuss techniques brewers can use to produce delicious sour beer quickly. Sean has been homebrewing for years, served as president of the local homebrew club for 2 years, and currently helps manage the sour and barrel program at House Of Prendragon Brewing Company.
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| [http://brulosophy.com/2018/05/14/mixed-fermentation-combined-vs-staggered-microbe-pitch-exbeeriment-results/ Combined vs. staggered microbe Pitch xBmt] || 2019-02 || When it comes to making sour beer, there are many opinions as to what method of adding yeast and bacteria yields the best results. In this episode, contributor Malcolm Frazers sits down with Marshall to chat about staggered pitching compared to co-pitching and discuss the results of an interesting xBmt on the topic.
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| [http://thebrulab.libsyn.com/episode-066-brewing-sour-beer-w-jeff-young Bru Lab Episode 066- Brewing Sour Beer w/ Jeff Young] || 2022 || Discussing using grains to sour wort.
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| [http://thebrulab.libsyn.com/episode-087-impact-bicarbonates-have-on-brettanomyces-fermentations-w-dr-katherine-thompson-witrick Bru Lab Episode 087 - Impact Bicarbonates Have On Brettanomyces Fermentations w/ Dr. Katherine Thompson-Witrick] || 2022 || Discussing the affects of high levels of bicarbonate on the fermentation of ''B. bruxellensis'' and the impacts flavor profile.
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| [http://www.txbrewing.com/storeblog/come-and-brew-it-radio-episode-43-wood-aging-and-sours-with-eric-salazar-and-lauren-woods-salazar-of-new-belgium-brewing/ Wood Aging and Sours with Eric Salazar and Lauren Woods Salazar of New Belgium Brewing.] || 2016-03 || In this episode, we have Lauren Woods Salazar and Eric Salazar from New Belgium Brewing in the studio with us to talk about their involvement with the company and hopefully share some of their vast wealth of information. New Belgium is one of America’s first craft brewers to delve into wood aging and sours, while also being the producer of the gateway beers that opened up a new world for many craft beer lovers.
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==Craft Beer & Brewing Podcast==
{| class="wikitable sortable"
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! Title !! Date (year-month) !! Notes
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| [https://beerandbrewing.com/podcast-episode-51-fal-allen/ Anderson Valley's Fal Allen: Lessons Learned from Brewing Goses] || 2018-10 || From the best kinds of salts to use to how it can mess up some brewing equipment, there's no one better to talk about gose than Fal Allen. This week he talks about his new book that focuses on the style, what he's learned brewing them at Anderson Valley.
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| [https://beerandbrewing.com/podcast-episode-55-crooked-stave/ Crooked Stave's Chad Yakobson: Geek Out On Sour (and “Clean”) Beer] || 2018-11 || From his pioneering masters thesis on fermenting with Brettanomyces to his current role running a 10,000 BBL per year brewery and artisan-focused craft distributorship in Denver, Colorado, Chad Yakobson has made his mark on the world of brewing.
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| [https://beerandbrewing.com/podcast-episode-86-russian-river/ Russian River Brewing’s Vinnie Cilurzo: Brewing Sour Beer with Old World Tradition and Contemporary Innovation] || 2019-06 || Vinnie discusses open fermentation for everything from Pliny the Elder to STS Pils, the impact of tank geometry, de-barreling sour beer without worry about oxygen exposure, and much more.
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| [https://beerandbrewing.com/podcast-episode-88-allagash/ Allagash Brewing’s Jason Perkins: Belgian Tradition Meets American Creativity] || 2019-06 || Perkins shares lessons learned over two decades of work at Allagash, from building haze stability in witbier to fermenting with Brettanomyces and spontaneous fermentation.
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| [https://beerandbrewing.com/podcast-episode-103-harrison-mccabe-of-beachwood-blendery-creating-the/ Harrison McCabe of Beachwood Blendery: Creating the Right Environment for Spontaneous and Pitched Culture Wild and Sour Beers] || 2019-10 || Beachwood Blendery has built a world-class sour, wild, and spontaneous beer program by controlling environmental factors and carefully selecting for desired character in their prevailing house culture.
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| [https://beerandbrewing.com/podcast-episode-105-jace-marti-august-schell/ August Schell's Jace Marti on Creating Distinctive Lagers and Historically Inspired Berliner Weisse] || 2019-10 || Marti discusses how their approach to craft lagers has evolved, how they've borrowed innovative processes from the IPA world for their traditional lagers, and how they've painstakingly built a sour program based on mixed-culture Berliner weisse.
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| [https://beerandbrewing.com/brewmaster-peter-bouckaert-on-brewing-with-wood-creativity-in-the-brewhouse/ Peter Bouckaert on Brewing with Wood, Creativity, and New Belgium's Sale to Kirin] || 2019-11 || Stints at Rodenbach and New Belgium solidified Peter Bouckaert's love of wood and experimentation. Now focusing on small-scale experiments at Purpose, he’s doubling down on creative ingredients, processes, and beer design.
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| [https://beerandbrewing.com/podcast-episode-113-john-rowley-of-rowley-farmhouse-ales-on-nuance-and/ John Rowley of Rowley Farmhouse Ales on Nuance and Character in Sour Beer] || 2019-12 || The cofounder of GABF’s 2019 Small Brewpub of the Year shares the processes and philosophies behind their award-winning sour beer.
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| [https://beerandbrewing.com/podcast-episode-114-phil-joyce-of-amalgam-and-westbound-and-down-on-what/ Phil Joyce of Amalgam and Westbound & Down on What Does (and Doesn’t) Matter in Mixed Culture Farmhouse and Sour Beer] || 2019-12 || Creating sour and funky beers with dimension and depth involves many factors, but according to Phil Joyce, those factors aren't what you think they are? Malt? Don't sweat it. Hops? Maybe. Water profile? Definitely. Yeast? Obviously.
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| [https://beerandbrewing.com/podcast-episode-150-christian-debenedetti-of-wolves-and-people/ Christian DeBenedetti of Wolves and People is Bringing Brewing Back to His Roots] || 2020-08 || On a hazelnut farm 45 minutes from Portland, Oregon, Wolves and People is taking its beer closer to the land, with yeast cultured on the farm, an estate barley program, farm-grown ingredients, and more.
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| [https://beerandbrewing.com/podcast-episode-155-zebulons-mike-karnowski/ Zebulon's Mike Karnowski Sees the Future in Beers of the Past] || 2020-10 || For Mike Karnowski of Zebulon Artisan Ales in Weaverville, North Carolina, innovation in the service of joyful beer starts with plumbing the depths of brewing history.
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| [https://beerandbrewing.com/podcast-episode-156-levi-funk-of-untitled-art-and-funk-factory-aims-to/ Levi Funk of Untitled Art and Funk Factory Aims to Create New Styles] || 2020-10 || Levi Funk follows two seemingly contradictory brewing philosophies—the hardcore traditionalism of Funk Factory Guezeria, and the boundary-pushing experimentalism of Untitled Art.
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| [https://beerandbrewing.com/podcast-episode-164-its-funk-first-for-shawn-johnson-and-new-old-school/ It's Funk First for Shawn Johnson and New-Old School Birds Fly South] || 2020-12 || Birds Fly South’s Shawn Johnson loves the funky farmhouse ale tradition—so much so that he and wife Lindsay have dedicated their brewery to it. But that embrace of tradition doesn’t exclude exploring modern approaches to these rustic styles.
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| [https://beerandbrewing.com/podcast-episode-165-bret-kollman-baker-of-urban-artifact-is-fastidious-about/ Podcast Episode 165: Bret Kollman Baker of Urban Artifact is Fastidious About Quick-Soured Beers] || 2020-12 || Quick- or kettle-soured beers don’t get the credit they’re due from certain quarters of the brewing world. Urban Artifact’s Brett Kollman Baker makes a solid case for brewing them with focus, intentionality, and a rare level of granularity.
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| [https://beerandbrewing.com/podcast-episode-181-jeff-wiederkehr-of-burning-beard/ Podcast Episode 181: Jeff Wiederkehr of Burning Beard.] || 2021-04 || Discussing spontaneous fermentation.
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| [https://beerandbrewing.com/podcast-episode-212-lisa-and-brandon-boldt-of-primitive-beer/ Podcast Episode 212: Primitive Beer’s Lisa and Brandon Boldt Apply Science to the Romance of Spontaneous Fermentation.] || 2021-11 || In Longmont, Colorado, this small passion project devoted solely to spontaneously fermented beers trusts in data and science to better understand and guide their fermentation, aging, and blending.
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| [https://www.stitcher.com/show/craft-beer-brewing-magazine-podcast/episode/225-3-fonteinens-next-generation-is-going-from-grain-to-gueuze-90413629 Podcast Episode #225: 3 Fonteinen’s Next Generation Is Going from Grain to Gueuze] || 2022-02 || Discussing using heritage wheat varieties from around the world; also mentions that they no longer acidify their mash as of 2017 or so and report no impact on the lambic quality.
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| [https://www.stitcher.com/show/craft-beer-brewing-magazine-podcast/episode/226-for-cantillons-jean-van-roy-brewing-comes-naturally-90577613 Podcast Episode #226: For Cantillon’s Jean Van Roy, Brewing Comes Naturally] || 2202-02 || History and brewing process of Cantillon. Mentions that Cantillon does not pre-acidify their mash. Also discusses the impact of climate change on lambic production.
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| [https://www.stitcher.com/show/craft-beer-brewing-magazine-podcast/episode/227-tom-jacobs-of-antidoot-is-searching-for-simplicity-200367741 Podcast Episode #227: Tom Jacobs of Antidoot Is Searching For Simplicity] || 2202-02 || Tom shares his brewing philosophy on wild beer microbiology, flavor balance with bitterness, and seasonal brewing.
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| [https://beerandbrewing.com/podcast-episode-232-raf-souvereyns-of-bokke-is-blending-lambic-with-fruit/ Episode #232: Raf Souvereyns of Bokke Is Blending Lambic with Fruit and New Perspective] || 2022-04 || Discussing experimentation with lambic fermentation and blending.
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| [https://beerandbrewing.com/podcast-episode-234-pierre-tilquin-of-gueuzerie-tilquin-makes-lambic-and/ Episode 234: Pierre Tilquin of Gueuzerie Tilquin Makes Lambic and Gueuze with Lively Spirit and Mathematical Precision.] || 2022-04 || Tilquin discusses details of his blending approach and cellar management.
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| [https://beerandbrewing.com/podcast-episode-243-wild-fields/ Podcast Episode 243: Wild Fields Share Their Winning Ways in Everything From Brown Ale to Mixed Cultures.] || 2022-06 || Beachwood Blendery and Cantillon experiments start at about 40 minutes.
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| [https://beerandbrewing.com/podcast-episode-247-spontaneous-brewing-round-table/ Podcast Episode 247: Allagash, Cantillon, and Russian River Weigh in at the Spontaneous Brewing Roundtable.] || 2022-07 || Recorded at the Wild Friendship Blend event at Russian River Brewing, this conversation among friends and peers explores questions of common practice and unique adaptations across spontaneous brewing in markedly different environments.
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| [https://beerandbrewing.com/podcast-episode-271-joe-and-lauren-grimm-of-grimm-artisanal-ales/ Podcast Episode 251: Brooklyn’s Grimm Artisanal Ales Apply a Yeast-Driven Approach to Brewing.] || 2022-11 || Joe and Lauren discuss their approach to spontaneous fermentation.
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| [https://beerandbrewing.com/podcast-episode-285-sean-white-of-little-fish/ Podcast Episode 285: Little Fish Brew Mixed Culture Beers With Subtlety and Grace.] || 2023-01 || Using both spontaneous and culture-driven processes, this Ohio brewery is making award-winning mixed-culture beers with a focus on nuance, sustainability, and technical execution.
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| [https://beerandbrewing.com/podcast-episode-317-averie-swanson-of-keeping-together/ Podcast Episode 317: Averie Swanson of Keeping Together is Envisioning Our Saison Future.] || 2023-08 || The former head brewer of Jester King set out on her own path with her Keeping Together brand, brewed out of Half Acre in Chicago. Now, she's writing the next chapter of the story in the high desert of Santa Fe, New Mexico.
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| [https://beerandbrewing.com/podcast-episode-323-vasili-gletsos-of-wunderkammer-beer/ Podcast Episode 323: Vermont’s Wunderkammer Tells Mixed-Culture Stories Beyond the Barnyard.] || 2023-10 || In a former dairy creamery in northern Vermont, Wunderkammer creator (and former Hill Farmstead head brewer) Vasili Gletsos has developed a decidedly manual, hands-on process using locally foraged ingredients, a wood-fired copper kettle, and no glycol.
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| [https://beerandbrewing.com/podcast-episode-324-hazy-ipa-panel/ Podcast Episode 324: GABF Gold! Barrique and 1840 Brewing Discuss Their Medal-Winning Oak-Aged Mixed-Culture Beers.] || 2023-10 || It’s two GABF gold medal winners in one episode, as Joel Stickrod and Spencer Longhurst of Nashville’s Barrique discuss the making of their Wet Hop Strata 2023, while 1840’s Kyle Vetter shares the process behind I Don’t Want To Wait.
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| [https://beerandbrewing.com/podcast-episode-345-brad-miles-nick-pauley-of-arizona-wilderness/ Podcast Episode 345: Arizona Wilderness Explores Terroir Through Mobile Coolships, Regenerative Local Grain, and More.]] || 2024-02 || Discussion about mobile spontaneous fermentation and working with local farmers/barley growers for a more sustainable agriculture in Arizona.
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| [https://www.experimentalbrew.com/podcast/brew-files-episode-22-call-out-brut-squad Brew Files - Episode 22 - Call Out The Brut Squad.] || 2017-10 || Inspired by a posting on Milk the Funk Facebook Group (https://www.facebook.com/MilkTheFunk/), Drew sits down with brewing partner in crime, Kent Fletcher and they revisit their experiments with Methode Champenoise - aka how make your beer into Champagne! So sit back and relax as you figure out how to legitimately play with dry ice! [https://www.facebook.com/groups/MilkTheFunk/permalink/1854595017902037/ Click here for the inspired MTF thread].
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| [https://www.experimentalbrew.com/podcast/episode-55-hitting-books-cellador Episode 55 - Hitting the Books with Cellador.] || 2017-12/06/2017 || Interview with Kevin Osborne of Cellador Ales (00:46:21).|-| [https://www.experimentalbrew.com/podcast/episode-59-yeast-mysteries-sui-generis Episode 59 - Yeast Mysteries with Sui Generis.] || 2018-01 || Interview with Bryan Heit from Sui generis blog on lager yeast taxonomy, lactic acid yeast, and Bryan's methods for catching wild yeast and bacteria. Starts at ~38 minutes in.|-| [https://www.experimentalbrew.com/podcast/brew-files-episode-32-german-beer-history-andreas German Beer History with Andreas Krennmair Pat 1] and [https://www.experimentalbrew.com/podcast/brew-files-episode-33-bavarian-vs-northern-german-beer-andreas Part 2.] || 2018-04 || On this episode of the Brew Files, Drew sits down with Andreas Krennmair to talk his new book - German and Austrain Beers for the Homebrewer. We'll get into Andrea's history as a brewer and what it takes to dig up the forgotten history of one of the world's brewing epicenters!|-| [https://www.experimentalbrew.com/podcast/brew-files-episode-34-getting-cool-kip Getting Cool With Kip] || 2018-04 || Drew sits down with Kip Barnes of LA Ale Works in Hawthorne, CA to talk about his experiments running a professional brewery while holding onto his homebrewer spirit. In that vein, we talk about using a cool ship for his next "odd" beer. (Starts at ~11:30.)|-| [https://www.experimentalbrew.com/podcast/brew-files-episode-42-sour-cat The Sour Cat] || 2018-08 || On this week's episode, we're exploring the Catharina Sour with Ronaldo Ferreira of Cervejaria Bruxa in Florianopolis Brazil about how this style evolved from an educational tool to a style brewed around South America and how to brew one of your own, for your own city. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2167029939991875/ this MTF thread].|-| [https://www.experimentalbrew.com/podcast/brew-files-episode-47-bays-portland The Bays of Portland] || 2018-10 || One of our favorite yeast people is back and he's got big news! Nick Impelitteri is going full time and moving to Beervana - aka Portland - aka the new "Bay" City? In addition we talk about new toys he's bringing to bear including a nectar loving critter that might change how you experience hops. |-| [https://www.experimentalbrew.com/podcast/brew-files-episode-67-quaking-long-beach Using Kveik with Levi Fried from Long Beach Beer Lab] || 2019-07 || Drew's siting down with Levi from Long Beach Beer Lab again to explore how Levi is using the old school, new hotness of Kveik in nearly half of his beers. What has Levi discovered to make some pretty amazing beer? He's got a few tricks up his sleeve!|-| [https://www.experimentalbrew.com/podcast/brew-files-episode-89-milk-funk Brew Files - Episode 89 - Milk The Funk] || 2020-07 || Many of the lessons that we learn as brewers, particularly as homebrewers, are of the "eh, this is the way it's been done historically". And it feels like that's truer nowhere else but in mixed culture brewing. The gang at Milk the Funk are trying to bring the science to sour beer and you can witness the awe inspiring efforts behind their wiki. We're talking to Dan Pixley, the primary maintainer of the Wiki, about things he's learned and been surprised about over the years!
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| [http://masterbrewerspodcast.com/009-wild-yeast-bacteria-intentionally-in-the-brewery Wild Yeast & Bacteria (intentionally) in the Brewery.] || 2016-10 || Nick Mader surveyed 16 breweries, including Firestone, Allagash, Boulevard, Stone, and Russian River to determine the keys to success when producing wild beers and conventional beers in the same brewery.
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| [http://masterbrewerspodcast.com/007-staining-yeast-cells-for-automated-counting Staining yeast cells for automated counting.] || 2016-10 || Leo Chan discusses methods for automated yeast cell counting, measuring viability, and other physiological properties. Recent work includes collaboration at Harpoon Brewery to count cells in products with high residuals, and collaboration at the University of Maine to improve methods for counting ''Brettanomyces''. This work was also done with Brian Martyniak, an active member of MTF (see Brian's archived MTF threads [[MTF_Thread_Highlights#Funky_Science_Fridays|here for his work with ''Brettanomyces'']]).
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| [http://masterbrewerspodcast.com/014-the-chemical-fingerprint-of-beer-from-a-single-experiment-with-minimum-sample-preparation The Chemical Fingerprint of Beer from a Single Experiment with Minimum Sample Preparation.] || 2016-12 || John Edwards discusses a rapid quantitive molecular analysis by 1H NMR spectroscopy, with an emphasis on sour beer aged in barrels.
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| [http://masterbrewerspodcast.com/020-kvass Kvass] || 2017-01 || Alex Gertsman talks about brewing the traditional Russian beverage known as Kvass, which was historically alcoholic and fermented with bread yeast and a dair dairy-based ''Lactobacillus'' culture.
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| [http://masterbrewerspodcast.com/036-torulaspora-delbrueckii ''Torulaspora delbrueckii''] || 2017-05 || Max Michel (Weihenstephan) describes how he used RSM to optimize a non-Saccharomyces strain for beer.
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| [http://masterbrewerspodcast.com/062-co-fermentation-trials-with-s-cerevisiae-b-bruxellensis-and-the-organoleptic-benefits-of-mixed-culture-fermentations Co-fermentation Trials with S. cerevisiae & B. bruxellensis and the Organoleptic Benefits of Mixed Culture Fermentations.] || 2017-11 || Nick Mader is on a mission to eliminate "black box syndrome" in regards to mixed culture fermentations. Learn how inoculation rate impacts esters and phenols.
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| [http://masterbrewerspodcast.com/068-diastaticus-part-1 Diastaticus - Part 1] and [http://masterbrewerspodcast.com/069-diastaticus-part-2 Part 2] || 2017-12 || Over-carbonation. Exploding bottles. Lawsuits. Super-attenuation caused by diastaticus contamination is a hot topic in the brewing industry. We bring you interviews with brewers, yeast suppliers, and independent microbiologists to talk about detection, prevention, and more. Whether your strategy is to keep diastaticus out of your brewery altogether or to manage it alongside other Saccharomyces cerevisiae strains lacking the STA gene, you're guaranteed to learn something from these interviews.
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| [http://masterbrewerspodcast.com/071-german-sour-beers-of-the-late-19th-century German Sour Beers of the Late 19th Century] || 2018-01 || Ron Pattinson joins us to talk about his latest publication in the MBAA Technical Quarterly.
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| [http://masterbrewerspodcast.com/084-brewing-hoppy-beer-with-crispr-instead-of-hops Brewing Hoppy Beer with CRISPR Instead of Hops] || 2018-04 || As recently reported in [https://www.nature.com/articles/s41467-018-03293-x Nature Communications], Charles Denby used CRISPR-Cas9 to successfully engineer brewers yeast to produce linalool and geraniol. We interview both Charles and Bryan Donaldson (Lagunitas) who oversaw the sensory analysis for this groundbreaking study.
|-
| [http://masterbrewerspodcast.com/085-lactic-acid-bacteria-case-study Lactic Acid Bacteria Case Study] || 2018-04 || Tim Lozen of Bells Brewery was awarded best poster (People's Choice) at the 2017 Master Brewers Conference for: A comparison of selected lactic acid bacteria for use in the production of sour wort and beer.
|-
| [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.
|-
| [http://masterbrewerspodcast.com/131-brewing-berliner-weisse-at-the-august-schell-brewing-co Jace Marti on Berliner Weisse] || 2019-05 || Jace Marti explains the three historical methods of making Berliner Weisse, and how August Shell Brewing Co makes traditional style Berliner Weisse.
|-
| [https://www.masterbrewerspodcast.com/149 Sourvisiae] || 2019-11 || The Lallemand Brewing team joins us to talk about their new bioengineered, lactic acid-producing Saccharomyces cerevisiae (ADY).
|-
| [https://www.masterbrewerspodcast.com/156 Kveik with Richard Preiss and Iz Netto from Escarpment Labs] || 2020-01 || Discussing the impact of inoculation rate on Norwegian kveik yeast fermentation. See also [[Kveik#Pitching_Rate|Kveik pitching rate]].
|-
| [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.
|-
| [https://www.masterbrewerspodcast.com/199 The Yeast Hunter] || 2021-02 || Interview with Lars Marius Garshol about the different types of farmhouse yeast, and highlights of farmhouse brewing.
|-
| [https://www.masterbrewerspodcast.com/233 Deconstructing Le Petit Prince] || 2021-12 || Franco-Belgian style table beer & how Jester King brews their version (interview with Jeff Stuffings).
|-
| [https://www.masterbrewerspodcast.com/237 How & why Resident Culture conditions with speise.] || 2022-01 || David Fuhrer on bottle conditioning using the German speise method (similar to krausening) reduces THP.
|-
| [https://www.masterbrewerspodcast.com/288 Sensory for Mixed Fermentations.] || 2023-08 || A discussion of flavors found in mixed fermentations. with Jen Blair.
|-
|}
|-
| [http://www.thebrewingnetwork.com/session-jester-king-brewery/ Jester King Brewery] || 2017-01 || The Session welcomes Jester King Brewery back to the show! We haven’t had time to catch up with Jester King since their first appearance back in 2013. They are an authentic farmhouse brewery committed to mixed culture and spontaneous fermentation. Founder Jeffrey Stuffings and new Brewery Production Manager Averie Swanson join us on the show to talk about their new SPON series of beers that are 100% spontaneously fermented. We’ll learn about the traditional methods Jester King employs, including the use of a coolship, to brew and ferment in the traditional Belgian method to produce truly unique, spontaneously fermented brews. Interview starts at ~43 minutes.
|-
| [http://www.thebrewingnetwork.com/the-session-the-hidden-mother-brewing/ Hidden Mother Brewing] || 2018-12 || Hailing from Spokane, Washington, The Hidden Mother Brewing has been making waves in the beer scene since February 2018. Mike Detar and Remington (yes, that’s his real name), made a special trip to the studio just to be interviewed by us. So already you know there is something wrong with these two. Mike also came dressed in a taco costume, which explains the puns. Mike's tree beers were [https://www.facebook.com/groups/MilkTheFunk/permalink/1181778045183741/ posted in MTF]. Interview starts around ~30 minutes in.
|-
|}
|-
| [http://www.thebrewingnetwork.com/membersarchive/bs_112414_QA.mp3 Brew Strong: Q and A] || 2014-11 || This week on Brew Strong, Jamil and John channel their inner Jay Goodwin and provide answers to a wide range of sour beer, barrel aging, and wild yeast questions.
|-
| [https://www.thebrewingnetwork.com/brew-strong-practical-aspects-of-barrel-aging-part-1/ Practical aspects of barrel aging part 1] and [http://www.thebrewingnetwork.com/brew-strong-practical-aspects-of-barrel-aging-part-2/ part 2] || 2019-12 || Jamil and John Palmer discuss the practical aspects of barrel aging beer.
|-
| [http://www.thebrewingnetwork.com/brew-strong-brewing-with-kveik-yeast/ Brewing With Kveik Yeast] || 2021-01 || Introduction to brewing with kveik with Richard Preiss of [[Escarpment Laboratories]].
|-
| [http://www.thebrewingnetwork.com/brew-strong-historic-beer-styles-with-fal-allen/ Historic Beer styles With Fal Allen] || 2022-12 || Historical beers have never received the attention they deserve. On today’s show, Jamil and Fal talk about some of the old styles that have fallen out of favor over the years, and why that might be. Fal talks about his experiences brewing ancient beer styles, and why he’s committed to making more.
|-
|}
===Hop and Brew School===
{| class="wikitable sortable"
|-
! Title !! Date (year-month) !! Notes
|-
| Hops and Sour Beer || 2019-05 || Vinnie Cilurzo from Russian River Brewing, Jay Goodwin from The Rare Barrel and Charlie Johnson from the Ronin Fermentation Project join us to talk about hops and sour beer! The three great brewing minds mix it up with hosts Nick Zeigler and Justin Crossley and cover the gamut of hop usage in sour and spontaneous fermentation craft beer. They even dive into some experimental topics, such as whether or not hop creep is enough to bottle condition beer without adding priming sugar.
|-
|}
|-
! Title !! Date (year-month) !! Notes
|-
| [https://www.youtube.com/watch?v=n0m-QpO9RTQ The Beer Ladies Podcast interview with Ulrike Genz from Schneeeule.] || 2024 || Ulrike describes the traditional berliner weisse and her brewery, Schneeeule, which has revived it.
|-
| [https://open.spotify.com/episode/13PYTYTjs1BaifYprsniGL The Beer Temple Ep #300 - The Rise and Fall of American Wild Ale w/ Paul Arney, Vinnie Cilurzo, Ron Jeffries, and John Laffler.] || 2023 || For episode 300 we have a stacked panel in to discuss one of the most precipitous rise and falls in modern craft beer. No punches are pulled as we discuss the origins of these beers, why they became the darling of the craft beer world, and their fall from grace - all with input from people who were there to experience it first hand. Plus we talk about why this fall might ultimately be a good thing, and reasons to feel optimistic about the future of some of the most complex and beautiful beers ever created.
|-
| [https://www.buzzsprout.com/1812346?client_source=large_player&iframe=true&referrer=https%3A%2F%2Fwww.buzzsprout.com%2F1812346.js%3Fcontainer_id%3Dbuzzsprout-large-player-1812346&player=large&fbclid=IwAR06si_ysL0dJMg_WtGW2ylUlBM18r9VFKHYvd_K2gwmsZHnYJvAXQP4W3A The Beer Temple Ep # 272 Hot Take History - Lambic and Gueuze.] || 2023 || Interview with Roel Mulder about the history of lambic with an emphasis on Raf Meert's new book, "Lambic".
|-
| [https://www.youtube.com/watch?v=cVwm3WsINaI BierTalk English 13 – Talk with Raf Meert, historian and "The Lambic Mythbuster" from Brussels.] || 2022 || Interview with Raf Meert, author of "Lambic - The Untamed Brussels Beer: Origin, Evolution, and Future."
|-
| [https://www.stitcher.com/show/drink-beer-think-beer/episode/ep-111-matt-manthe-of-odd-breed-wild-ales-88355539 Ep. 111 - Matt Manthe of Odd Breed Wild Ales.] || 2021 || Discussing blending methods, fermentation techniques, dry hopping, and more.
|-
| [https://www.stitcher.com/show/drink-beer-think-beer/episode/ep-89-joel-stickrod-of-barrique-brewing-blending-84747980 Drink Beer Think Beer "Ep. 89 - Joel Stickrod of Barrique Brewing & Blending".] || 2021 || Good blending notes and working with whole fruit.
|-
| False Bottom Girls Podcast: [https://www.falsebottomedgirls.com/podcast/episode/d1c37e22/episode-25-whats-the-strain-its-lactobacillus Podcast Episode 25 Lactobacillus], [https://www.falsebottomedgirls.com/podcast/episode/fe420c08/episode-26-you-down-with-o-p-pediococcus Episode 26 Pediococcus], and [https://www.falsebottomedgirls.com/podcast/episode/371542a0/episode-28-brettanomyces-one-funky-boi Episode 27 Brettanomyces] || 2020 || In depth discussion episodes on kettle souring, ''Brettanomyces'', and ''Pediococcus''.
|-
| [https://www.goodbeerhunting.com/gbh-podcast/2020/7/21/ol-010-claire-bullen-reads-a-fire-being-kindledthe-revolutionary-story-of-kveik-norways-extraordinary-farmhouse-yeast GBH Podcast: OL-011 Claire Bullen Reads "A Fire Being Kindled—The Revolutionary Story of Kveik, Norway’s Extraordinary Farmhouse Yeast".] || 2020 || An overview of kveik, its discovery and spread, and scientific research.
|-
| [https://www.goodbeerhunting.com/gbh-podcast/2020/10/23/ep-280-lars-marius-garshol-author-and-blogger GBH Podcast. EP-280 Lars Marius Garshol, Author and Blogger.] || 2020 || Discussing the online Kornølfestival of 2020, kveik, and farmhouse brewing.
|-
| [https://ontariocraftbeerguide.podbean.com/e/ep-18-kveeeik-w-lars-marius-garshol-richard-preiss Kveik! Interview with Lars Marius Garshol and Richard Preiss.] || 2019 || Garshol and Preiss talk about kveik and traditional Norwegian farmhouse ales, as well as Garshol's latest book, "Historical Brewing Techniques: The Lost Art of Farmhouse Brewing".
|-
| [https://thefullpint.com/podcast/podcast-ep-131-luck-is-on-his-side-kyle-pittser/ Interview with Kyle Pittser of Dionysus Brewing Co on Full Pint podcast.] || 2019 || Kyle's sour brewing process and thoughts on various aspects of the industry including kettle sours, spontaneous fermentation, fermenting in plastic without temperature control, etc.
|-
| [http://www.themeadhouse.com/podcast/mead-house-episode-110/ Mead House Podcast episode with Justin Amaral from Mainiacal Yeast Labs.] || 2018 || Discussion about spontaneous and wild fermentation of meads. Interview starts at ~10 mins.
|-
| [http://www.themeadhouse.com/podcast/mead-house-episode-109 Mead House Podcast episode with Jeff Airman from Paradox Brewing Co.] || 2018 || Discusses transforming fruit through salt curing, smoking, Lacto fermentation, acid and heat denaturing, drying, and spontaneously fermenting prior to adding them to beers.
|-
| [https://beerandbrewing.com/podcast-episode-34-yazoo/ Interview with Brandon Jones of Yazoo's Embrace The Funk Series on Craft Beer and Brewing Magazine's podcast.] || 2018 || Discussion on sour beer terminology.
|-
| Interview with Justin and Jocelyn Leigh from Dwinell Country Ales [https://www.stitcher.com/podcast/yakima-valley-hops/the-late-addition/e/54003156 Part 1] and [https://app.stitcher.com/splayer/f/172004/54591436 Part 2]. || 2018 || Discusses experimental wild beers and Norwegian style farmhouse ales.
|-
| [https://www.calhomebrewers.org/andy/2018_SCHF/2018_SCHF_SoursBarrels_Final.mp3 Southern California Homebrewers Festival 2018; "Homebrew Club Barrel Projects & Mixed-Fermentation Brewing"] || 2018 || Panel discussion on club sour barrel projects with Andy Carter of Ventura Independent Beer Enthusiasts, Andy Gamelin of Société du Lambic, Dan Pixley of Milk The Funk, and Kevin Osborne owner of Cellador Ales.
|-
| [https://beerandbrewing.com/podcast-episode-28-de-garde/ Podcast Episode 28: De Garde’s Trevor Rogers: The Evolution of Their Spontaneous Process] || 2018 || Partially focused on business and marketing, partly on spontaneous fermentation process.
|-
| [https://soundcloud.com/craftbeerbrew/podcast-episode-21-new-belgiums-wood-cellar-director-blender-lauren-limbach New Belgium's Wood Cellar Director & Blender Lauren Limbach (Craft Beer & Brewing Magazine Podcast Episode 21)] || 2018 || Discussion on managing a large barrel/foeder program, changes to the program, and more recent sensory and analysis of beers produced by the program at New Belgium.
|-
| [http://goodbeerhunting.com/gbh-podcast/2018/1/25/ep-156-mitch-ermatinger-of-speciation-artisan-ales Mitch Ermatinger on Good Beer Hunting Podcast.] || 2018 || Discusses the business and craft culture of sour beer in Michigan and in general.
|-
| [http://goodbeerhunting.com/gbh-podcast/2017/8/10/ep-136-yvan-de-baets-of-brasserie-de-la-senne Yvan De Baets of De La Senne on Good Beer Hunting Podcast.] || 2017 || Discussion of Belgian beer history, including lambic and saison.