The Brülosophy Podcast

It's our 60th episode, which means it's time for another Brü & A! Contributors Malcolm Frazer and Brian Hall join Marshall to answer listener submitted questions live from the floor of Yakima Valley Hops. The Brew Brotha, Shannon Harris, and some friends from Yakima Craft Brewing also chime in.

Despite it's dark appearance and often creamy texture, Irish Stout is style of beer consumable by the pint given it's low ABV. In this episode, contributor Malcolm Frazer joins Marshall to discuss what's known about the history of Irish Stout, traditional methods for brewing this style, and their attempt to make one cutting a bunch of corners. | Relevant Articles | Short & Shoddy Irish Stout: http://brulosophy.com/2018/03/15/short-shoddy-irish-stout/

One time every month, Patrons of Brülosophy have the opportunity to ask questions of known people in the brewing world such John Palmer, Michael Tonsmeire, and Vinnie Cilurzo. Recently, Brülosophy contributor, Malcolm Frazer, sat down for about an hour to answer Patron questions, covering a wide range of topics, and we figured we'd share it with all of our listeners! If you enjoy what you hear and want to help us to continue producing this content, head over PATRON.COM/BRULOSOPHY to view all of the rewards you can get for your support.

If beer is the beverage of the gods, hard cider is what keeps the angels going! While our focus is primarily on the beer brewing process, most of us at Brülosophy are also big fans of hard cider and make our own fairly regularly. In this episode, contributor and NHC gold medal winning cider maker, Matt Del Fiacco, joins Marshall to talk about everything hard cider including various apple sources, methods for pasteurization, and fermentation techniques. | Relevant Articles | Chemical vs. Heat Pasteurization: http://brulosophy.com/2018/09/06/chemical-vs-heat-pasteurization-of-fresh-pressed-juice-when-making-hard-cider-experiment-results/ Sparkling Mango Hard Cider: http://brulosophy.com/2018/08/09/bru-it-yourself-sparkling-mango-hard-cider/ Sparkling Berry Hard Cider: http://brulosophy.com/2017/12/14/bru-it-yourself-sparkling-hard-berry-cider/ Cranberry Ginger Hard Cider: http://brulosophy.com/2018/01/25/bru-it-yourself-cranberry-ginger-hard-cider/

Fermentation temperature is believed by many to be one of the most critical components to the making of good beer-- go too high or low and you'll produce undesirable off-flavors. In his episode, contributor Malcolm Frazer joins Marshall to discuss this variable as it relates to brewing ales, going over various methods of fermentation temperature control as well as the results of some exBEERiments they've performed. | Relevant Articles | WLP029 German Ale/Kölsch Yeast: http://brulosophy.com/2015/01/19/fermentation-temperature-pt-1-exbeeriment-results/ WLP002 English Ale Yeast: http://brulosophy.com/2015/05/11/fermentation-temperature-pt-2-english-ale-exbeeriment-results/ WLP300 Hefeweizen Yeast: http://brulosophy.com/2017/08/21/fermentation-temperature-pt-9-wlp300-hefeweizen-ale-yeast/

Brewers looking to pack as much hop aroma and flavor into their beer as possible have a few methods they rely on, one of which involves tossing a bunch of hops into the wort once the boil is complete and letting them steep for a certain amount of time. In this episode, contributor Jason Cipriani joins Marshall to discuss the hop stand technique including the various claims regarding wort temperature and the results of some fascinating exBEERiments! | Relevant Articles | Hop Stand xBmt - 192°F/89°C vs. 172°F/78°F: http://brulosophy.com/2016/02/01/the-hop-stand-hot-vs-chilled-wort-exbeeriment-results/ Hop Stand xBmt - Flameout vs. 120˚F/49˚C: http://brulosophy.com/2017/07/31/the-hop-stand-flameout-vs-120f-49c-exbeeriment-results/ Hop Stand vs. Dry Hop: http://brulosophy.com/2016/02/29/hop-stand-vs-dry-hop-exbeeriment-results/

DMS is a commonly cited off-flavor that many claim tastes like cooked vegetables and, while appropriate in small doses in certain styles, is typically avoided by brewers. In this episode, contributor Malcolm Frazer joins Marshall to take a closer look at this curiously corny compound and discuss some interesting exBEERiments they've performed on the topic! | Relevant Articles | Lid On vs. Lid Off During The Boil xBmt: http://brulosophy.com/2016/10/31/the-boil-lid-on-vs-lid-off-exbeeriment-results/ DMS Off-Flavor xBmt: http://brulosophy.com/2016/09/05/off-flavor-series-pt-1-dimethyl-sulfide-dms-exbeeriment-results/

Back in the early days of organized homebrewing, dry yeast was often all brewers had available to ferment with, usually found in a small pack taped to the bottom of the extract can lid. Often older and lacking in viability, dry yeast developed a fairly negative reputation. Thanks to advancements in technology and knowledge, the dry yeast of today is much higher in quality and used by many to produce delicious beer. In this episode, contributor Matt Del Fiacco joins Marshall to talk about dry yeast and some exBEERiments they've done on the topic. | Relevant Articles | Sprinkled vs. Rehydrated Dry Yeast xBmt: http://brulosophy.com/2014/09/15/sprinkled-vs-rehydrated-dry-yeast-exbeeriment-results/ Starter vs. Rehydrated Dry Yeast xBmt: http://brulosophy.com/2016/12/05/yeast-pitch-rate-pt-6-starter-vs-rehydration-with-dry-yeast-exbeeriment-results/

Boiling wort is viewed as one of the more important parts of the brewing process, responsible for driving off DMS and ensuring the proper OG is hit. In this episode, contributor Ray Found joins Marshall to discuss all that happens during the boil as well as some interesting exBEERiments they've performed on the topic.

Live from the floor of Homebrew Con 2018 in Portland, OR, it's Jersey & Tim! The boys took over the mics for a couple hours to reviews beers made by some super rad homebrewers who, in addition to being very gracious, were equally as brave. Here's the list of beers Jersey & Tim reviewed in the order presented in the episode: 1. Warm Fermented Pilsner by Chris Harper 2. Strawberry Milkshake IPA by Sean Osborne 3. New England IPA by Kevin Callais 4. Sour Cherry Blonde Ale by Andy Carter 5. Lambic-style Ale by Brian Hall 6. Kölsch by Kevin Callais 7. Spiced Doppelbock by Cameron Piltz 8. Grodziskie by Jake Freshour 9. American Pale Ale by Jeremy Jalabert 10. Imperial Stout by Steven Ouzts & Zach Zanassi 11. Maibock by Patrick Smith 12. New England IPA by Thomas Hespeler 13. Chocolate Cherry Porter by Chris Harper 14. Oat Pale Ale by Kevin Callais

It's episode 50, which means it's time for us to answer listener submitted questions. In this episode, contributor Brian Hall joins Marshall to respond to questions about tangy off-flavors, going pro, shipping beer, and more!

A relatively new spin on a classic styles, hoppy versions of Pilsner seems to gaining in popularity lately. In this episode, the first in our new style-focused series, contributor Malcolm Frazer joins Marshall to discuss Hoppy Pilsner in depth, going over traditional methods one might utilize to make such a beer then finishing off with some talk about our experience brewing one up using the significantly abbreviated approach we call Short & Shoddy. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ Short & Shoddy Hoppy Pilsner, aka Homebrew Conned: http://brulosophy.com/2016/06/23/short-shoddy-pt-3-homebrew-conned/

Homebrew Con 2018 is a wrap and it couldn't have been a more unique and fun time for Brülosophy. In this episode, Marshall and Malcolm sit down with booth partners Yakima Valley Hops, Mecca Grade Estate Malt, and Imperial Yeast to talk about the role each of them and the ingredients they sell play in brewing. Of course, it wouldn't be Homebrew Con if a couple surprise guests didn't pop in to have a word as well. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Links | YakimaValleyHops.com ImperialYeast.com MeccaGrade.com

The conventional wisdom says to mash for a minimum of 60 minutes, though many extend this saccharification rest by up to double under the belief it has an impact on the finished character of their beer. In this episode, contributor Brian Hall joins Marshall to discuss ideas behind where this "rule" came from as well as the results of some fascinating exBEERiments on the topics. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | 30 Minute vs. 60 Minute Mash Lenght xBmt: http://brulosophy.com/2014/09/01/does-mash-length-matter-exbeeriment-results/ Overnight vs. 60 Minute Mash Length xBmt: http://brulosophy.com/2018/01/08/mash-length-overnight-vs-60-minutes-exbeeriment-results/ 20 Minute vs. 60 Minute Mash Length xBmt: http://brulosophy.com/2018/06/21/mash-length-60-minutes-vs-20-minutes-the-bru-club-xbmt-series/

Hops are made up of various compounds that serve to impart bitterness, aroma, and flavor to beer. With the growing popularity of IPA, hops have become a major focus of brewers, to the point it seems they get more attention than any other ingredient. In this episode, contributor Jason Cipriani joins Marshall to talk about this wonderful plant, specifically how certain conditions can affect the way they present themselves in beer. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | Impact Of Age On Hops - Willamette: http://brulosophy.com/2015/09/28/the-impact-of-age-hops-exbeeriment-results/ Impact Of Age On Hops - Simcoe: http://brulosophy.com/2016/07/25/the-impact-of-age-on-hops-pt-2-simcoe-exbeeriment-results/ Hop Storage - Vacuum Sealed vs. Non-Purged Baggie: http://brulosophy.com/2017/07/17/hop-storage-vacuum-sealed-vs-non-purged-baggie-exbeeriment-results/