Supplementing Sugar For Malt
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 H...
15 Tammi 20191h 7min
Brewing With Enzymes
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 n...
8 Tammi 20191h 6min
Holiday Special with Jersey & Tim
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 lit...
25 Joulu 20181h 33min
Bitterness In Beer
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 cha...
18 Joulu 20181h 3min
Brü & A #7
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 topi...
11 Joulu 20181h 4min
Short & Shoddy: German Leichtbier
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...
4 Joulu 20181h 6min
Batch Sparge Brewing
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 jo...
27 Marras 20181h 4min
New England IPA: Yeast
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 ...
20 Marras 201859min
