Episode 415 | Brü's Views: Beers We Hate

Popularized by clever Australian homebrewers seeking a way to make beer while conserving water, the no chill method relies simply on time and ambient temperatures to chill wort after the boil. In this...

21 Marras 201752min

Carapils is said to improve head retention, body, and mouthfeel of beer by adding non-fermentable dextrines to the wort. In this episode, Brülosophy contributor Ray Found joins Marshall to discuss how...

7 Marras 201756min

First wort hopping is a method many claim imparts a smoother bitterness and allows unique aromatic characteristics to come through in the finished beer. In this episode, contributor Matt Del Fiacco jo...

24 Loka 201750min

It's well known that proper lagers require cooler fermentation temperatures than ales in order to produce the clean and crisp characteristics they're known for. Of course, this knowledge is rooted in ...

10 Loka 201757min

An entire episode dedicated to the beer everyone loves to hate-- Pumpkin Beer! Contributor Malcolm Frazer shares the interesting history of this pariah of styles before he and Marshall discuss the res...

26 Syys 201753min

In this episode, Marshall and Jake take the seemingly boring topic of grain crush and do their best to talk about it in a way that makes it interesting. Personal experiences, conventional perspectives...

12 Syys 201759min

The 2017 hop harvest is quickly approaching so Marshall sits down with Doug Wilson from Hopsteiner to chat about all that's involved in developing, growing, and harvesting hops!

29 Elo 20171h 6min

Mash pH is said to have an impact on conversion of starch to sugar as well as character of the finished beer. In this episode, Malcolm and Marshall go over the conventional thinking about mash pH then...

15 Elo 201751min