Short & Shoddy: Double IPA
As the popularity of IPA began to skyrocket in the late 90s, some brewers began looking for ways to amplify their favorite characteristics of this tasty style, which ultimately led to the development ...
27 Apr 20211h 16min
Base Malts For German Pils
German Pils is generally expected to be made with pilsner malt, which is widely believed to impart the cracker and white bread crust characteristic of this style. On this episode, Andy Carter joins Ma...
20 Apr 20211h 3min
exBEERience: Harvesting & Reusing Yeast
Yeast is one of the more expensive brewing ingredients, leading many brewers to look for ways to stretch out a single pitch. In this episode, contributor Andy Carter joins Marshall to chat about their...
13 Apr 20211h 3min
Brewing With Acidulated Malt
Monitoring and adjusting mash pH is viewed by many as an important aspect to crafting the best beer. While modern brewers have a number of liquid acid options, a more traditional way to reduce pH invo...
6 Apr 20211h 8min
Brü & A #17
It's been 4 years since we introduced The Brülosophy Podcast and here we are at episode 180, which means it's time for another Brü & A! Contributor Cade Jobe joins Marshall to respond to a bunch of li...
30 Mar 20211h 16min
Brü's Views: Adherence To Brewing Traditions
Most of the methods we use to make beer today were developed over the last few centuries, and while some have adapted those methods based on new developments, others choose to adhere to more tradition...
16 Mar 20211h 27min
Using Fruit In Belgian Ale
Belgian ales are known for possessing unique fruity and spicy notes as a result of the yeast used to ferment them, characteristics that can meld beautifully with certain fruit additions. In this episo...
9 Mar 20211h 8min
Short & Shoddy: Munich Dunkel
Germany is known for their delicious lagers, many versions of which fall on the paler end of the color scale. However, another deliciously popular style originating from the region of Bavaria is Munic...
2 Mar 20211h 25min
