Episode 349 | Short & Shoddy: Wee Heavy

Fermentation temperature control is viewed as being key to the production of quality beer, with most requiring a means to keep temps from getting too warm. But then there's Kveik yeast, which can ferm...

16 Jul 20191h 11min

Originating from Cologne, Germany, Kölsch is a deliciously quaffable style of beer with a very interesting history. In this episode, contributor Cade Jobe joins Marshall to talk about this history, tr...

9 Jul 20191h 16min

Hazy IPA is all the rage today and the process used to produced good examples of the style is somewhat unique. In this episode, Marshall sits down with blogger and professional brewer, Scott Janish, w...

2 Jul 20191h 27min

Oxidation is a major contributor to reduced shelf-life and bad tasting beer, hence brewers invest a lot of effort in reducing oxygen exposure, which usually involve cumbersome machines and convoluted ...

24 Jun 20191h 11min

Brewers make wort and yeast makes beer. As such, it's important to treat the yeast we ferment with as good as possible, which includes storing it in an ideal environment. In this episode, Marshall sit...

18 Jun 20191h 4min

Oxygen is the enemy of beer, leading to reduced hop character, cardboard flavors, and overall reduced enjoyability. In this first episode of our new exBEERience series, contributor Brian Hall joins Ma...

11 Jun 20191h 25min

Often mistaken for specialty grains, both Vienna and Munich malts are base malts capable of self-conversion, meaning can be used at up to 100% of the grist. In this episode, contributor Phil Rusher si...

4 Jun 20191h 6min

Often described as having a green apple flavor and mispronounced by many, acetaldehyde is an off-flavor that is a normal part of any experienced beer evaluator's vernacular. In this episode, contribut...

21 Mai 20191h 15min