13,595
edits
Changes
aded MBAA podcast "Automated Brettanomyces Cell Counts"
| [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.
| [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 (LaguintasLagunitas) who oversaw the sensory analysis for this groundbreaking study.
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| [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.
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| [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.
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