Dr. Heit of Sui Generis Brewing blog joins us to talk about the microbiology of Lactobacillus. We cover various subjects like hop tolerance, foam degradation, optimum fermentation temperatures, flavor compounds, brewing tips, and many other advanced subj

Dan Pixley sits down to discuss open barrel fermentation with Eccentric Beekeeper, as well as his use of honey in sour brewing and his sanke fermenter and bulldog contributions to the MTF wiki. Follow Eccentric Beekeeper on Instagram.

In this episode we chat with amateur beer historian and German homebrewer Benedikt Koch about the history of Berliner Weisse, and discuss the importance of Brettanomyces in the traditional version of the style.

Long time member of MTF discusses how his homebrewing has been influenced by MTF and wine making processes. We also discuss his involvment in the initial trading of kveik yeast in the US, his experience with kveik and farmhouse brewing, and his up and co

Bio-prospecting

Ben Evans is the co-owner and head brewer at Hellbender Brewing Company in Washington DC. We sit down to discuss his experience with the lactic acid producing yeast Wickerhamomyces and Brettanomyces claussenii in commercial production batches."

Kettle Souring

Lactic Acid Producing Yeast

Lars Marius Garshol of Larsblog on beer

In this episode we talk to Lars Marius Garshol about historical farmhouse brewing in Europe. In this first part, we discuss what farmhouse brewing is and how it differentiates from saison and industrial brewing, and discuss ancient brewing processes that