The Brülosophy Podcast

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 Mars...

19 Maalis 20191h 6min

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 star...

12 Maalis 20191h 4min

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 F...

5 Maalis 20191h 9min

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 Brüloso...

26 Helmi 20191h 14min

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 ...

19 Helmi 20191h 4min

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 st...

12 Helmi 20191h 4min

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...

5 Helmi 20191h 3min

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, ...

29 Tammi 20191h 7min