Short & Shoddy: Best Bitter
Contributor Martin Keen joins Marshall to chat the classic British style known as Best Bitter as well as what tasters thought of a version made using Short & Shoddy methods. Become a Brülosophy Patron...
7 Okt 20251h 30min
Impact ALDC Has On A Festbier
Contributor Jordan Folks joins Marshall to discuss the use of ALDC to reduce the risk of diacetyl in beer, focusing on an xBmt looking at its impact on a Festbier. Become a Brülosophy Patron today and...
30 Sep 20251h 5min
Brü's Views: The Various Shades Of IPA
Contributor Steve Thanos joins Marshall to share their opinions on the various subtypes of IPA, from English to Hazy and everything in between. Become a Brülosophy Patron today and be rewarded for you...
23 Sep 20251h 51min
Sucrose vs. Invert Sugar In A Belgian Tripel
Contributor Will Lovell joins Marshall to discuss the use of invert sugar in beer as well as go over the results of an xBmt comparing Belgian Tripels made with either invert sugar or sucrose. Become a...
9 Sep 20251h 10min
exBEERience: Session Beer
Contributor Alex Shanks-Abel joins Marshall to chat about their experiences drinking and brewing session (low alcohol) beers. Become a Brülosophy Patron today and be rewarded for your support! Hosted ...
2 Sep 20251h 32min
Pressurized Warm Fermentation In A Belgian Single
Contributor Alex Shanks-Abel joins Marshall to discuss the impact fermenting under pressure has on a warm fermented Belgian Single. Become a Brülosophy Patron today and be rewarded for your support! |...
26 Aug 20251h 8min
Bonus Beer Reviews!
When The Brü Club members send in their AvgBrü beers for review, many often include other beers for us to enjoy, and since we were all around, we figured we'd share our reviews of them as well... if t...
19 Aug 20251h 39min
Live Q&A w/ Jordan Folks
In June of 2025, Brülosophy's Jordan Folks spent time answering Patron questions during our monthy live Q&A session, which is a reward Patrons of Brülosophy receive for supporting us. Hosted by Simple...
12 Aug 20251h 41min
