We've made it to 90 episodes of The Brülosophy Podcast, which means it's time for another Brü & A! Contributor Matt Del Fiacco joins Marshall to answer listener questions about a wide range of topics. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
In this day and age, it's common for brewers to make beers using non-traditional ingredients, a popular one of which is coffee. Whether used to emulate other ingredients or accentuate certain characteristics, there's no questioning that coffee adds a unique depth to beer. In this episode, contributor Phil Rusher joins Marshall to chat about the various methods brewers use to add coffee to beer. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable an...
Water makes up the largest portion of beer, and yet it seems the ingredient that has gotten the least amount of attention by brewers over the years. In this episode, contributor Matt Del Fiacco joins Marshall to discuss how brewers can use reverse osmosis (RO) water as a sort of blank slate onto which various mineral profiles can be built. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imper...
Earmuff alert: this episode was recorded live during a night of drinking among adults; those who are sensitive to certain words, be advised. With all the beer we brew for science, it's not uncommon for us to end up with a bunch of half-empty kegs. When this not-so-annoying predicament arises, we often invite friends over to help free up space for new beers. This is exactly what Marshall did with friends Tim Meisch, Paul Amico, Justin Pretzer, and Craig Fry during a recent weekend the wives were ...
In the days before CO2 tanks and regulators, brewers wishing to carbonate their beer had to rely on more natural methods, one of which involved bunging the fermentor toward the end of fermentation to force the gas into solution. In this episode, contributor Jake Huolihan joins Marshall to talk about the method of spunding, going over how it's done as well as reviewing the results of an xBmt on the subject. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the mo...
When making a batch of beer, boiling the wort is completed by most as a matter of course and serves various purposes. However, some newer brewing systems do things a bit different by holding the wort at just under a boil. In this episode, contributor Matt Del Fiacco sits down with Marshall to discuss what the boil is all about, what we might expect from skipping the boil, and the results of his exBEERiment on the subject. The Brülosophy Podcast is brought to you by Imperial Yeast who provide bre...
Brewers have myriad varieties of base malt available to use in their beer, varying in color and flavor contribution. One popular option is Maris Otter, a base malt originating in the United Kingdom that has gained many fans due to the unique characteristics in imparts. In this episode, contributor Malcolm Frazer sits down with Marshall to discuss this tasty malt as well the fascinating results of an xBmt comparing Maris Otter to domestic pale malt. The Brülosophy Podcast is brought to you by Imp...
Aging beer on wood is one way brewers are able to impart a wide range of unique characteristics you can't get from malt, hops, yeast, and water. In this episode, contributor Matt Del Fiacco joins Marshall to discuss various aspects of wood aging as well as the results of a fascinating exBEERiment on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at Impe...
Propagating yeast in a starter has become a common way brewers ensure they're pitching viable yeast, which has the benefit of quick starts and healthy fermentations. Certain styles require larger starters to propagate the recommended cell count, and in these situations, the brewer is left to decide whether to decant the bulk of the starter beer or pitch the whole shebang. In this episode, Marshall and contributor Brian Hall talk about the pros and cons of decanting yeast starters as well as the ...
Fermenting beer in an open vessel, one that is completely unsealed, is believed by many to have a beneficial impact, particularly in regards to specific styles. In this episode, contributor Matt Del Fiacco chats with Marshall about this age-old technique and the results of his exBEERiment on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeas...
It's the 80th episode of The Brülosophy Podcast, which means it's time for another Brü & A! Contributor Brian Hall joins Marshall to answer listener questions about a wide range of topics. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer a...
While barley is the most common base malt in beer, there are a plethora of other grains that can be malted and used in the brewing process as well. Rye malt has a long history of use in traditional styles like Roggenbier, though it's gained popularity as a complimentary grain used by modern brewers to add unique characteristics to styles like IPA and Porter. In this episode, contributor Matt Del Fiacco joins Marshall to discuss rye malt and the results of an exBEERiment on the topic. The Brüloso...
Released by Yakima Chief Hops (YCH) in 2016 with the promise to impart beer with oodles of hoppy goodness using less actual hop material, Cryo Hops piqued the interest of many brewers. In this episode, contributor Brian Hall joins Marshall to chat about this new hop product and go over the results of an exBEERiment comparing it to standard T-90 pellet hops. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn mor...
When making beer, the mash step is responsible for converting starch into fermentable sugar, and most brewers employ methods to keep their mash temperature as consistent as possible. In this episode, contributor Matt Del Fiacco joins Marshall to chat about a rather unique approach to mashing that involves adding the grains to cool water and gradually raising the temperature, as well as the results of an exBEERiment on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who prov...
Filtration is viewed by many as a step that strips beer of desirable aroma and flavor compounds. In this episode, contributor Jake Huolihan joins Marshall to talk about different types of mechanical filters, their purported impact on beer, and the results of an exBEERiment they performed on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast...
A fairly common practice among brewers looking to increase ABV while keeping body and flavor in check is to supplement some of the malt in their recipe with sugar. In this episode, contributor Brian Hall chats with Marshall about this practice as well as the results of an exBEERiment he performed on the variable. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at I...
Our first episode of 2019 is focused on an ingredient that has been used for years to fix stuck fermentations, though has gained popularity as a standard addition when making Brut IPA. While enzymes naturally occur during the brewing process and are responsible for converting starches into fermentable sugars, brewers have available to them a few adjunct enzyme options designed to improve overall attenuation. Join Brian and Marshall as they discuss the various types of enzymes relevant to brewing...
Happiest of holidays from all of us at Brülosophy! In this episode, Marshall sits down with Jersey, Tim, and friends to drink some seasonal beers and chat about stuff. Disclaimer: this show offers little in the way of substance... With love, Brülosophy
One of the most recognizable aspects of beer is its bitterness, which is imparted almost entirely by the alpha acids present in hops. In this episode, contributor Matt Del Fiacco joins Marshall to chat about various aspects of bitterness in beer as well as the results from some interesting xBmts. | Relevant Articles | High vs. Low Cohumulone High vs. Low Alpha Acid...
It's the 70th episode of The Brülosophy Podcast, which means it's time for another Brü & A! In this episode, contributor Jake Huolihan joins Marshall to answer listener questions about a range of topics.
German Leichtbier is essentially a European equivalent to American Light Lager. Crisp, clean, and low in alcohol, Leichtbier can be a tough style to brew seeing there's little to hide flaws behind. In this episode, Brülosophy's newest contributor, Phil Rusher, joins Marshall to talk about this relatively novel style and discuss the results of Phils attempt to brew one Short & Shoddy style. | Relevant Articles | Short & Shoddy German Leichtbier...
There are numerous ways brewers can go about mashing and separating the sweet wort from the spent grains, a popular option being the batch sparge method. In this episode, contributor Malcolm Frazer joins Marshall to chat about how batch sparge compares to other mash methods and discuss the results of some interesting exBEERiments they've performed on this particular approach to brewing. | Relevant Articles | Batch Sparge vs. Fly Sparge xBmt Batch Sparge vs. No Sparge xBmt Simple Batch Sparge Tut...
There are numerous unique aspects that go into crafting the best examples of hazy New England IPA, one of which has to do with what's used to ferment it. In this episode, contributor Brian Hall joins Marshall to discuss the the specific yeast strains commonly used to make NEIPA as well the results of some exBEERiments they've done on the subject. | Relevant Articles | Wyeast 1318 London Ale III vs. GigaYeast GY054 Vermont Ale Wyeast 1318 London Ale III vs. Wyeast 1056 American Ale...
The Camp Fire has wreaked havoc on the community of Paradise, CA, leveling homes and displacing residents, some of whom are fellow homebrewers. Marshall sits down to talk with a group from the Brewers Of Paradise homebrew club who were affected by this tragic fire. Please consider helping these homebrewers get back on their feet by making a donation at: HTTP://GOFUNDME.COM/HELPPARADISEBREW Music by Olafur Arnalds
On a recent October morning, founder of Brülosophy and host of this here podcast sat down with Patrons to answer questions about anything they felt like asking. These private Q&A sessions occur on a monthly basis and usually involve guests much more interesting than Marshall, people like John Palmer, Vinnie Cilurzo, Dr. Charlie Bamforth, and Gordon Strong, to name a few. To learn how you can get involved as well as about all the other rewards you can receive for helping us bring you this sho...
Known for imparting beer with flavors of artificial butter, diacetyl is one of the more commonly cited off-flavors in beer evaluation. In this episode, contributor Malcolm Frazer joins Marshall to discuss this curious compound in depths including how it's produced and ways to avoid it, as well as things it might be mistaken for when evaluating beer. The results of some exBEERiments on the topic will also be addressed. | Relevant Articles | Diacetyl Off-Flavor xBmt...
In this episode, contributor Matt Del Fiacco and Marshall continue their discussion about the impact bias has on beer evaluation, this time focusing the influence sources other than flavor and aroma have on perception, as well as the way we perceive quality. | Relevant Articles | Impact Appearance Has On Perceived Beer Quality
Bias isn't a bad word! In this episode, contributor Matt Del Fiacco joins Marshall to chat about an aspect of beer and brewing that tends to go largely ignored-- the influence unconscious bias has on our evaluation of beer. The results from external research as well as exBEERiment findings will be paired with anecdotal experiences in hopes of making this topic as interesting as possible! | Relevant Articles | Impact Of Expectation On Perception xBmt...
A seemingly trivial variable upon first thought, the amount of headspace in the fermentation vessel is something many brewers are concerned can impact the quality of their beer. Contributor Jake Huolihan joins Marshall in this episode for an in-depth chat about headspace and the fascinating results of an exBEERiment they performed on the subject. | Relevant Articles | Impact of Increased Headspace During Fermentation Impact of Cold-Side Oxidation On NEIPA Impact of Cold Crashing On Beer Characte...
