The Brülosophy Podcast

Update + Guess The Style w/ Timmy Tim

marshall@brulosophy.com (Marshall Schott) — Wed, 8 Apr 2026 02:00:00 +0000

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Marshall is joined by beer reviewer extraordinaire, Timmy Tim, to attempt one of the hardest tasks known to mankind - guessing beer styles that are served to him blindly. Join us on this treacherous path and get a little update on podcast matters as well!

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Impact Fermenting On A Yeast Cake Has On A Vienna Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 31 Mar 2026 04:00:00 +0000

Contributor Martin Keen joins Marshall to chat about reusing the entire amount of yeast from one batch to ferment a subsequent batch of beer, and they go over an interesting xBmt on the topic.

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Yeast Pitch Rate: Yeast Cake vs. Direct Pitch In A Vienna Lager xBmt

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LIVE from the Crow & Wolf 5th Anniversary Party

marshall@brulosophy.com (Marshall Schott) — Tue, 24 Mar 2026 04:00:00 +0000

This week, Marshall took a the show on the road to Crow & Wolf Brewing Company's 5th anniversary party where he was joined by team behind this bustling brewery to chat about business and beer.

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Brü & A #42

marshall@brulosophy.com (Marshall Schott) — Tue, 17 Mar 2026 04:00:00 +0000

We've made it to episode 420, which means it's time for another Brü & A! This week, contributor Jordan Folks joins Marshall to answer a handful of questions submitted by Patrons of Brülosophy - become one today!

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exBEERience: Brewing With Malt Extract

marshall@brulosophy.com (Marshall Schott) — Tue, 10 Mar 2026 04:00:00 +0000

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Contributor Will Lovell joins Marshall to chat about their experiences brewing with malt extract.

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Impact Victory Malt Has On A Festbier

marshall@brulosophy.com (Marshall Schott) — Tue, 3 Mar 2026 06:00:00 +0000

Contributor Will Lovell joins Marshall to chat about Victory Malt and the impact it has when used in a Festbier.

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Impact Victory Malt Has On A Festbier xBmt

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Short & Shoddy: Ordinary Bitter

marshall@brulosophy.com (Marshall Schott) — Tue, 17 Feb 2026 06:00:00 +0000

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Contributor Will Lovell joins Marshall to discuss the classic British ale known as Ordinary Bitter, as well as what tasters thought of a version brewed using a Short & Shoddy approach.

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Short & Shoddy Ordinary Bitter

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Impact Pressurized Warm Fermentation Has On A German Helles Exportbier

marshall@brulosophy.com (Marshall Schott) — Tue, 10 Feb 2026 06:00:00 +0000

Contributor Martin Keen joins Marshall to chat about the impact pressurized warm fermentation has on a German Helles Exportbier.

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Impact Pressurized Fermentation Has On A Warm Fermented German Helles Exportbier xBmt

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Brü's Views: Beers We Hate

marshall@brulosophy.com (Marshall Schott) — Tue, 3 Feb 2026 06:00:00 +0000

Brülosophy Patrons and contributors share their opinions on the beer styles they hate, or at the very least, like the least.

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Impact Fining With Clarity Ferm Has On A German Pils

marshall@brulosophy.com (Marshall Schott) — Tue, 27 Jan 2026 06:00:00 +0000

Contributor Will Lovell joins Marshall to chat about the impact Clarity Ferm has not just on appearance, but the aroma, flavor, and mouthfeel of a German Pils.

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Impact Fining With Clarity Ferm Has On A German Pils xBmt

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Live Q&A w/ John Palmer

marshall@brulosophy.com (Marshall Schott) — Tue, 20 Jan 2026 06:00:00 +0000

Author, podcast host, and all-around good guy, John Palmer, spent time answering questions posed by Brülosophy Patrons back in November of 2025, and we decided to share this session with all of our listeners. If you'd like to be a part of future sessions like this, become a Brülosophy Patron today!

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Impact Fermentation Temperature Has When Using Proper Yeast Pitch Rates In A Munich Helles

marshall@brulosophy.com (Marshall Schott) — Tue, 13 Jan 2026 06:00:00 +0000

Contributor Jordan Folks joins Marshall to chat about the interplay of fermentation temperature and yeast pitch rate when it comes to pale lagers, particularly Munich Helles.

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Impact Fermentation Temperature Has When Using Proper Yeast Pitch Rates In A Munich Helles xBmt

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exBEERience: Beer Travel

marshall@brulosophy.com (Marshall Schott) — Tue, 6 Jan 2026 06:00:00 +0000

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Contributor Will Lovell joins Marshall to chat about their experiences traveling for beer.

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Brü & A #41

marshall@brulosophy.com (Marshall Schott) — Tue, 30 Dec 2025 06:00:00 +0000

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We've made it to episode 410, which means it's time for another Brü & A! This week, contributor Will Lovell joins Marshall to answer a handful of questions submitted by Patrons of Brülosophy - become one today!

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Using Bread Yeast To Ferment A Pale Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 23 Dec 2025 06:00:00 +0000

Contributor Will Lovell joins Marshall to discuss the use of bread yeast to ferment a Pale Ale, going over the results of an xBmt on the topic.

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Yeast Comparison: Fleischmann's Active Dry Yeast vs. Safale US-05 American Ale Yeast In An American Pale Ale xBmt

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Short & Shoddy: Schwarzbier

marshall@brulosophy.com (Marshall Schott) — Tue, 16 Dec 2025 06:00:00 +0000

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Contributor Will Lovell joins Marshall to discuss the deliciously dark German lager style known as Schwarzbier, as well as what tasters thought of a version brewed using Short & Shoddy methods.

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Short & Shoddy Schwarzbier

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Hop Stand vs. Dry Hop In An American IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 9 Dec 2025 06:00:00 +0000

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Contributor Andy Carter joins Marshall to discuss the differences between the hop stand and dry hop methods, going over an xBmt comparing these commonly used approaches.

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Hop Stand vs. Dry Hop In An American IPA xBmt

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AvgBrü Reviews #15: Czech Dark Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 25 Nov 2025 06:00:00 +0000

For the 15th installment of The Brü Club's AvgBrü series, members decided on the classic style known as Czech Dark Lager. Marshall is joined by Tim, Craig, and Justin to not only review 10 versions brewed by TBC members, but they also dig into some bonus beers as well.

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Live Q&A w/ Julia Herz

marshall@brulosophy.com (Marshall Schott) — Tue, 18 Nov 2025 06:00:00 +0000

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Julia Herz, Executive Director of the American Homebrewers Association, sat down with Patrons of Brülosophy in July 2025 to answer questions about changes happening with the AHA as well as share some information on the direction they are headed for the future.

American Homebrewers Association Independence and Momentum Update

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Brü's Views: Homebrew Hot Takes

marshall@brulosophy.com (Marshall Schott) — Tue, 11 Nov 2025 06:00:00 +0000

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Contributor Jordan Folks joins Marshall to share their views on a bunch of homebrew hot takes submitted by Patrons of Brülosophy.

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Impact Mash Temperature Has On Belgian Golden Strong Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 4 Nov 2025 06:00:00 +0000

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Contributor Andy Carter joins Marshall to discuss mash temperature and particularly the impact it has on Belgian Golden Strong Ale.

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Mash Temperature: Low Vs. High In A Belgian Golden Strong Ale xBmt

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exBEERience: Wort Chilling

marshall@brulosophy.com (Marshall Schott) — Tue, 28 Oct 2025 04:00:00 +0000

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Contributor Andy Carter joins Marshall to chat about their experiences using various methods and gear for chilling wort.

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Impact Mash Recirculation Has On A Cream Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 21 Oct 2025 04:00:00 +0000

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Contributor Jordan Folks joins Marshall to discuss mash recirculation as well as review the results of a fascinating xBmt on the topic.

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Impact Continuous Recirculation Of The Mash Has On A Cream Ale xBmt

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Brü & A #40

marshall@brulosophy.com (Marshall Schott) — Tue, 14 Oct 2025 04:00:00 +0000

We've made it to episode 390, which means it's time for another Brü & A! This week, contributor Alex Shanks-Abel joins Marshall to answer questions submitted by Patrons of Brülosophy - become one today!

GoFundMe for Ross Jates

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Short & Shoddy: Best Bitter

marshall@brulosophy.com (Marshall Schott) — Tue, 7 Oct 2025 04:00:00 +0000

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.

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Short & Shoddy Best Bitter

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Impact ALDC Has On A Festbier

marshall@brulosophy.com (Marshall Schott) — Tue, 30 Sep 2025 04:00:00 +0000

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.

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Impact Alpha Acetolactate Decarboxylase (ALDC) Has On A Festbier xBmt

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Brü's Views: The Various Shades Of IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 23 Sep 2025 04:00:00 +0000

Contributor Steve Thanos joins Marshall to share their opinions on the various subtypes of IPA, from English to Hazy and everything in between.

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Sucrose vs. Invert Sugar In A Belgian Tripel

marshall@brulosophy.com (Marshall Schott) — Tue, 9 Sep 2025 04:00:00 +0000

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.

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Sugar Additions: Sucrose vs. Invert Sugar In A Belgian Tripel xBmt

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exBEERience: Session Beer

marshall@brulosophy.com (Marshall Schott) — Tue, 2 Sep 2025 04:00:00 +0000

Contributor Alex Shanks-Abel joins Marshall to chat about their experiences drinking and brewing session (low alcohol) beers.

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Pressurized Warm Fermentation In A Belgian Single

marshall@brulosophy.com (Marshall Schott) — Tue, 26 Aug 2025 04:00:00 +0000

Contributor Alex Shanks-Abel joins Marshall to discuss the impact fermenting under pressure has on a warm fermented Belgian Single.

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Impact Pressurized Warm Fermentation Has On A Belgian Single xBmt

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Bonus Beer Reviews!

marshall@brulosophy.com (Marshall Schott) — Tue, 19 Aug 2025 04:00:00 +0000

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 that's what you want to call it.

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Live Q&A w/ Jordan Folks

marshall@brulosophy.com (Marshall Schott) — Tue, 12 Aug 2025 04:00:00 +0000

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.

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AvgBrü Reviews #14: UK Pils

marshall@brulosophy.com (Marshall Schott) — Tue, 29 Jul 2025 04:00:00 +0000

For the 14th installment of The Brü Club's AvgBrü series, members decided on a beer that's... not really a beer style at all - UK Pils - and 10 lucky members were selected to have their versions reviewed by the guys.

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Brü & A #39

marshall@brulosophy.com (Marshall Schott) — Tue, 22 Jul 2025 04:00:00 +0000

We've made it to episode 390, which means it's time for another Brü & A! This week, contributor Will Lovell joins Marshall to answer a handful of questions submitted by Patrons of Brülosophy - become one today!

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Impact Kettle Trub Has On A West Coast Pilsner

marshall@brulosophy.com (Marshall Schott) — Tue, 15 Jul 2025 04:00:00 +0000

Contributor Jordan Folks joins Marshall to discuss the impact fermenting with a relatively large amount of kettle trub has on beer, particularly a hoppy West Coast Pilsner.

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Kettle Trub: Low vs. High In A West Coast Pilsner xBmt

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Short & Shoddy: American Porter

marshall@brulosophy.com (Marshall Schott) — Tue, 8 Jul 2025 04:00:00 +0000

Contributor Steve Thanos joins Marshall to chat about all things American Porter as well as what tasters thought of a version made using Short & Shoddy methods.

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Short & Shoddy American Porter

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Impact Wheat Malt Has On British Golden Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 1 Jul 2025 04:00:00 +0000

Contributor Steve Thanos joins Marshall to discuss the use of wheat malt in British Golden Ale, going over the results of an xBmt they performed on the subject.

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Impact Wheat Malt Has On A British Golden Ale xBmt

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Brü's Views: 2025 General Homebrewer Survey Results

marshall@brulosophy.com (Marshall Schott) — Tue, 24 Jun 2025 04:00:00 +0000

Contributor Andy Carter joins Marshall this week to go over some of the more interesting results from this year's General Homebrewer Survey, which Brülosophy puts out annually.

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2025 General Homebrewer Survey Results

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Impact Yeast Has On Hop Water

marshall@brulosophy.com (Marshall Schott) — Tue, 17 Jun 2025 04:00:00 +0000

Contributor Jordan Folks joins Marshall to discuss the use of yeast in the production of hop water, going over the results of an xBmt they performed on the subject.

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Impact Yeast Has On Hop Water xBmt

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exBEERience: Brewing Blunders

marshall@brulosophy.com (Marshall Schott) — Tue, 10 Jun 2025 04:00:00 +0000

Contributor Andy Carter joins Marshall this week to go over a handful of brewing blunder stories submitted by Patrons of Brülosophy while also sharing a few of their own.

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Sodium Metabisulfite (SMB) At Packaging In An American IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 3 Jun 2025 04:00:00 +0000

Contributor Will Lovell joins Marshall to discuss the use of sodium metabisulfite (SMB) at packaging to reduce the risk of cold-side oxidation in an American IPA.

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Sodium Metabisulfite (SMB) At Packaging In An American IPA xBmt

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Short & Shoddy: Munich Helles

marshall@brulosophy.com (Marshall Schott) — Tue, 27 May 2025 04:00:00 +0000

Contributor Will Lovell joins Marshall to chat about the delicious German pale lager known as Munich Helles as well as what tasters thought of a version made using Short & Shoddy methods.

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Short & Shoddy Munich Helles

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Slaked Lime For Mash pH Adjustment In An Oatmeal Stout

marshall@brulosophy.com (Marshall Schott) — Tue, 20 May 2025 04:00:00 +0000

Contributor Will Lovell joins Marshall to discuss the use of slaked lime to increase mash pH and they go over the results of an xBmt on Oatmeal Stout.

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Water Chemistry: Impact Increasing Mash pH With Slaked Lime Has On An Oatmeal Stout

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Brü & A #38

marshall@brulosophy.com (Marshall Schott) — Tue, 13 May 2025 04:00:00 +0000

We've made it to episode 380, which means it's time for another Brü & A! This week, contributor Alex Shanks-Abel joins Marshall to answer a handful of questions submitted by Patrons of Brülosophy - become one today!

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Brü's Views: Where Is Brewing & Beer Headed?

marshall@brulosophy.com (Marshall Schott) — Tue, 6 May 2025 04:00:00 +0000

Contributor Steve Thanos joins Marshall to discuss their thoughts and opinions on where brewing & beer are headed in the future.

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Mashout Step In A Czech Premium Pale Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 29 Apr 2025 04:00:00 +0000

Contributor Martin Keen joins Marshall to chat about the purpose of the mashout step and going over the result of an xBmt focused on the impact this method has on a Czech Premium Pale lager.

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Impact A Mashout Has On A Czech Premium Pale Lager xBmt

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Live Q&A with Martin Keen

marshall@brulosophy.com (Marshall Schott) — Tue, 22 Apr 2025 04:00:00 +0000

Brülosophy's Martin Keen came on board to host The Brülosophy Show 2 years ago, and since then he's produced nearly 100 episodes on topics ranging from exBEERiments and The Hop Chronicles to brewing a beer in the bathtub. This week, we're sharing the live Q&A session Martin did with Patrons of Brülosophy back in March 2024.

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AvgBrü Reviews #13: Belgian Quad

marshall@brulosophy.com (Marshall Schott) — Tue, 8 Apr 2025 04:00:00 +0000

For the 13th installment of The Brü Club's AvgBrü series, members chose the deliciously boozy style of Belgian Dark Strong Ale, also known as Quad, and 11 participants were selected to have their versions reviewed by Tim, Justin, Craig, and Marshall. We blame the Quad for the antics in this episode...

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exBEERience: Going Pro w/ Grayview Brewing Company

marshall@brulosophy.com (Marshall Schott) — Tue, 1 Apr 2025 04:00:00 +0000

In this longer than usual episode, Marshall is joined by the guys from Grayview Brewing Company, Jason Hatwig and Jason Gray, to discuss their experiences going from brewing at home to making beer on the professional scale.

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Step Mash vs. Double Decoction In A Czech Dark Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 25 Mar 2025 04:00:00 +0000

Contributor Jordan Folks joins Marshall to chat about the impact various mash methods, namely step mash and double decoction, have on a Czech Dark Lager.

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Step Mash vs. Double Decoction In A Czech Dark Lager xBmt

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Short & Shoddy: Altbier

marshall@brulosophy.com (Marshall Schott) — Tue, 18 Mar 2025 04:00:00 +0000

Contributor Will Lovell joins Marshall to chat about the historic German style known as Altbier as well as what tasters thought of a version made using Short & Shoddy methods.

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Short & Shoddy Altiber

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Mashing A Hazy IPA With Ascorbic Acid

marshall@brulosophy.com (Marshall Schott) — Tue, 11 Mar 2025 04:00:00 +0000

Contributor Will Lovell joins Marshall to chat about using ascorbic acid in the mash to reduce the risk of cold-side oxidation in a Hazy IPA, and they review the results of an xBmt on this variable.

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Impact Ascorbic Acid In The Mash Has On A Hazy IPA xBmt

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Bru's Views: Dry January

marshall@brulosophy.com (Marshall Schott) — Tue, 4 Mar 2025 06:00:00 +0000

Contributor Steve Thanos joins Marshall to discuss their views on the relatively new tradition of Dry January where drinkers abstain from all alcohol for an entire month.

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Brü & A #37

marshall@brulosophy.com (Marshall Schott) — Tue, 25 Feb 2025 06:00:00 +0000

Another 10 episodes have passed, which means it's time for Brü & A! This week, contributor Jordan Folks joins Marshall to answer a handful of questions submitted by Brülosophy Patrons and listeners.

The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Natural Carbonation: Dextrose vs. Belgian Candi Syrup In A Trappist Single

marshall@brulosophy.com (Marshall Schott) — Tue, 18 Feb 2025 06:00:00 +0000

Contributor Jordan Folks joins Marshall to chat about naturally carbonating beer, focusing specifically on the impact using different priming sugars has and going over an xBmt comparing dextrose to Belgian candi syrup.

| Relevant Article |

Natural Carbonation: Belgian Candi Syrup vs. Dextrose In A Trappist Single

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AvgBrü Reviews #12: American Amber Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 11 Feb 2025 06:00:00 +0000

For this quarter, which marks the 12th AvgBrü, The Brü Club chose the classic American Amber Ale, and 10 members were selected to have their versions reviewed by Tim, Justin, Craig, and Marshall.

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exBEERience: Planning & Running Brewing Events

marshall@brulosophy.com (Marshall Schott) — Tue, 4 Feb 2025 06:00:00 +0000

Contributor Andy Carter joins Marshall to discuss their experiences planning and running different brewing events.

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Gelatin Fining An American IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 28 Jan 2025 06:00:00 +0000

Contributor Martin Keen joins Marshall to chat about the impact fining with gelatin has on an American IPA, and they review the results of an xBmt looking into this topic.

| Relevant Article |

Impact Fining With Gelatin Has On An American IPA xBmt

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Short & Shoddy: Brown IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 21 Jan 2025 06:00:00 +0000

Contributor Will Lovell joins Marshall to chat about the dark hoppy style known as Brown IPA as well as what tasters thought of a version made using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Brown IPA

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Lager Fermentation Temperature: Imperial Yeast L17 Harvest

marshall@brulosophy.com (Marshall Schott) — Tue, 14 Jan 2025 06:00:00 +0000

Contributor Andy Carter joins Marshall to chat about the impact of fermentation temperature when making a German Pilsner with Imperial Yeast L17 Harvest.

| Relevant Article |

Fermentation Temperature: Imperial Yeast L17 Harvest In A German Pils

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Brü's Views: 2024

marshall@brulosophy.com (Marshall Schott) — Tue, 31 Dec 2024 06:00:00 +0000

Contributor Will Lovell joins Marshall to discuss their views on all that went down with Brülosophy as well as the greater world of beer and brewing in 2024.

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Yeast Freshness When Pitching Direct From The Package

marshall@brulosophy.com (Marshall Schott) — Tue, 24 Dec 2024 06:00:00 +0000

Contributor Cade Jobe joins Marshall to chat about the importance of yeast freshness with pitching direct from the pack, as well as an xBmt comparing beers made with fresh and older yeast.

| Relevant Article |

Impact Yeast Freshness When Direct Pitching Has On A Strong Bitter

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exBEERience: Brewing Different Batch Sizes

marshall@brulosophy.com (Marshall Schott) — Tue, 17 Dec 2024 06:00:00 +0000

Contributor Martin Keen joins Marshall to discuss their experiences different batch smizes, both smaller and larger than typical 5 gallons/19 liters.

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Brü & A #36

marshall@brulosophy.com (Marshall Schott) — Tue, 10 Dec 2024 06:00:00 +0000

We've made it to episode 360, which means it's time for another Brü & A! This week, contributor Will Lovell joins Marshall to answer a handful of questions submitted by Brülosophy Patrons and listeners.

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Brewing With Oats: Old Fashioned vs. Quick In An Oatmeal Stout

marshall@brulosophy.com (Marshall Schott) — Tue, 3 Dec 2024 06:00:00 +0000

Contributor Steve Thanos joins Marshall to chat about the use of oats in brewing, focusing specifically on the differences between old fashioned and quick oats, and going over an xBmt on the topic.

| Relevant Article |

Grain Comparison: Old Fashioned Oats vs. Quick Oats In An Oatmeal Stout

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Live Q&A with Will Lovell

marshall@brulosophy.com (Marshall Schott) — Tue, 26 Nov 2024 06:00:00 +0000

Brülosophy's Will Lovell has contributed over 50 articles, co-hosted about as many episodes of this podcast, and maintains a position on the leadership team for The Brü Club. It's safe to say he has helped to make Brülosophy what it is today. This week, we're sharing the live Q&A session Will did with Patrons of Brülosophy back in September 2024.

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Short & Shoddy: American Light Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 19 Nov 2024 06:00:00 +0000

Contributor Alex Shanks-Abel joins Marshall to chat about the crushably delicious style known as American Light Lager as well as what tasters thought of a version made using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy American Light Lager

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AvgBrü Reviews #11: Festbier

marshall@brulosophy.com (Marshall Schott) — Tue, 12 Nov 2024 06:00:00 +0000

For this quarter, members of The Brü Club chose Festbier as the AvgBrü style, and a group of members were selected to have their versions reviewed by Tim, Justin, Craig, and Marshall.

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Smoked Malt: Beechwood vs. Cherrywood

marshall@brulosophy.com (Marshall Schott) — Tue, 5 Nov 2024 06:00:00 +0000

Contributor Will Lovell joins Marshall to chat about different types of smoked malts and the unique impact they have on beer.

| Relevant Article |

Smoked Malt: Beechwood vs. Cherrywood In A Rauchbier xBmt

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Brü's Views: Evolution Of The IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 29 Oct 2024 04:00:00 +0000

Contributor Jordan Folks joins Marshall to discuss their views on the evolution of the popular style known as IPA, going over the changes they've observed over the years while sharing their opinions on the various sub-styles.

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Hop Crop Year: 2018 vs. 2020 Triumph Hops

marshall@brulosophy.com (Marshall Schott) — Tue, 22 Oct 2024 04:00:00 +0000

Contributor Steve Thanos joins Marshall to chat about hop crop year, going over an xBmt comparing Triumph hops from the 2018 and 2020 harvests.

| Relevant Article |

Impact Using Old Triumph Hops Has On An American IPA

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exBEERience: Brewing & Beer Events

marshall@brulosophy.com (Marshall Schott) — Tue, 8 Oct 2024 04:00:00 +0000

Contributor Will Lovell joins Marshall to discuss their experiences attending various brewing & beer events over the years.

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Water Chemistry: Different Mineral Profiles In An Irish Stout

marshall@brulosophy.com (Marshall Schott) — Tue, 1 Oct 2024 04:00:00 +0000

Contributor Martin Keen joins Marshall to chat about the impact different mineral profiles in brewing water have on an Irish Stout.

| Relevant Article |

Impact Different Mineral Profiles Have On Dry Irish Stout xBmt

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Brü & A #35

marshall@brulosophy.com (Marshall Schott) — Tue, 24 Sep 2024 04:00:28 +0000

We're at episode 350, which means it's time for another Brü & A! Contributor Martin Keen joins Marshall to answer a bunch of listener submitted questions.

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Short & Shoddy: Wee Heavy

marshall@brulosophy.com (Marshall Schott) — Tue, 17 Sep 2024 04:00:00 +0000

Contributor Martin Keen joins Marshall to chat about the classic Scottish ale known as Wee Heavy as well as what tasters thought of a version made using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Wee Heavy

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Using Czech Pilsner Malt In A Czech Pale Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 10 Sep 2024 04:00:00 +0000

Contributor Jordan Folks joins Marshall to chat about the impact using Czech Pilsner malt in a Czech Pale Lager has compared to used domestic Pilsner malt.

| Relevant Article |

Czech vs. Domestic Pilsner Malt xBmt

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Brü's Views: Sourdough Bread & BBQ

marshall@brulosophy.com (Marshall Schott) — Tue, 3 Sep 2024 04:00:00 +0000

Straying away from beer to focus on other "beer adjacent" activities they enjoy, contributor Will Lovell joins Marshall to discuss their views on both sourdough bread making and BBQ.

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Blending Munich & Pilsner Malts To Emulate Vienna Malt

marshall@brulosophy.com (Marshall Schott) — Tue, 27 Aug 2024 04:00:00 +0000

Contributor Will Lovell joins Marshall to chat about three common base malts, focusing primarily on whether or not it's possible to blend Munich and Pilsner malts to emulate Vienna malt.

| Relevant Article |

Vienna Malt vs. Munich/Pilsner Malt Blend In A Vienna Lager xBmt

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exBEERience: Brewing & Reviewing Rustic Farmhouse Ales

marshall@brulosophy.com (Marshall Schott) — Tue, 20 Aug 2024 04:00:00 +0000

Contributor Jordan Folks discusses his experience bulding a farmhouse ale program, and he and Marshall then review a handful of beers from this project.

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Impact Cool Fermentation Has On A Blonde Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 13 Aug 2024 04:00:00 +0000

Contributor Martin Keen joins Marshall to chat about the impact fermenation temperature, particularly when cooler than recommended, has on simple Blonde Ale fermented with a clean American yeast strain.

| Relevant Article |

Fermentation Temperature: Imperial Yeast A07 Flagship In A Blonde Ale xBmt

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AvgBrü Reviews #10: Belgian Single

marshall@brulosophy.com (Marshall Schott) — Tue, 30 Jul 2024 04:00:00 +0000

For this quarter, which marks the 10th AvgBrü, The Brü Club chose the deliciously drinkable Belgian Single, and 10 members were selected to have their versions reviewed by Tim, Justin, Craig, and Marshall. Listen now!

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Short & Shoddy: Rauchbier

marshall@brulosophy.com (Marshall Schott) — Tue, 23 Jul 2024 04:00:00 +0000

Contributor Steve Thanos joins Marshall to chat about the classic German smoked lager known as Rauchbier as well as what tasters thought of a version made using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Rauchbier

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Impact Extended Time On Trub Has On A Kölsch

marshall@brulosophy.com (Marshall Schott) — Tue, 16 Jul 2024 04:00:00 +0000

Contributor Will Lovell joins Marshall to chat about the impact extended contact time with trub has on a Kölsch.

| Relevant Article |

Impact Extended Time On Trub Has On A Kölsch xBmt

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Brü & A #34

marshall@brulosophy.com (Marshall Schott) — Tue, 9 Jul 2024 04:00:00 +0000

We've made it to episode 340, which means it's time for another Brü & A! This week, contributor Martin Keen joins Marshall to answer a handful of listener submitted questions.

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Brü's Views: Brewery Closures

marshall@brulosophy.com (Marshall Schott) — Tue, 2 Jul 2024 04:00:00 +0000

Contributor Jordan Folks joins Marshall to discuss their views on the recent uptick in brewery closures, focusing on some specific breweries as well as sharing their opinions as to why this might be happening.

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Impact Ascorbic Acid At Packaging Has On A West Coast Pilsner

marshall@brulosophy.com (Marshall Schott) — Tue, 25 Jun 2024 04:00:00 +0000

Contributor Will Lovell joins Marshall to chat about the use of ascorbic acid at packaging to reduce the risk of oxidation in West Coast Pilsner.

| Relevant Article |

Cold-Side Oxidation: Impact Adding Ascorbic Acid At Packaing Has On A West Coast Pilsner

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exBEERience: Hangovers

marshall@brulosophy.com (Marshall Schott) — Tue, 18 Jun 2024 04:00:00 +0000

Brülosophy contributor Will Lovell joins Marshall to chat about their experiences avoiding and dealing with hangovers.

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No-Chill Method In An American Light Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 11 Jun 2024 04:00:00 +0000

Contributor Alex Shanks-Abel joins Marshall to chat about the no-chill method, focusing on an xBmt comparing an American Light Lager that was left to chill overnight to one that was chilled quickly.

| Relevant Article |

Impact No-Chill Method Has On An American Light Lager xBmt

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Short & Shoddy: German Pils

marshall@brulosophy.com (Marshall Schott) — Tue, 4 Jun 2024 04:00:00 +0000

Contributor Martin Keen joins Marshall to chat about the declisously traditional style known as German Pils, as well as what blind tasters thought of a version made using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy German Pils

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Back In Time w/ Jersey & Tim - Pt. 2

marshall@brulosophy.com (Marshall Schott) — Tue, 28 May 2024 04:00:00 +0000

With Marshall currently camping off-the-gird, we decided to share another set of old One Minute Beer Reviews w/ Jersey & Tim rather than skipping this week. If you're new to the show, this may be unfamiliar to you, and possibly unexpected, but for those longtime listeners out there, we hope you enjoy this nostalgic trip back in time.

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Dark Brown Sugar vs. D-45 Candi Syrup In A Belgian Dubbel

marshall@brulosophy.com (Marshall Schott) — Tue, 21 May 2024 04:00:00 +0000

Contributor Will Lovell joins Marshall to chat about the use of dark brown sugar and candi syrup when making Belgian Dubbel as well as an xBmt on the subject.

| Relevant Article |

Dark Brown Sugar vs. D-45 Candi Syrup In A Belgian Dubbel xBmt

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Brü's Views: Brewing Education

marshall@brulosophy.com (Marshall Schott) — Tue, 14 May 2024 04:00:00 +0000

This week, contributor Martin Keen joins Marshall to discuss their views on the various forms of brewing education, from books and blogs to podcasts and videos.

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AvgBrü Reviews #9: Kentucky Common

marshall@brulosophy.com (Marshall Schott) — Tue, 7 May 2024 04:00:00 +0000

For this quarter, members of The Brü Club chose Kentucky Common as the AvgBrü style, and a handful of members were selected to have their versions reviewed by Tim, Justin, Craig, and Marshall.

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Brü & A #33

marshall@brulosophy.com (Marshall Schott) — Tue, 30 Apr 2024 04:00:00 +0000

It's been 10 episodes since our last Brü & A, which means it's time to answer another set of listener submitted questions! This week, contributor Jordan Folks joins Marshall to answer a set of questions about a variety of topics.

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Hop Water: Hop Contact Time

marshall@brulosophy.com (Marshall Schott) — Tue, 23 Apr 2024 04:00:00 +0000

Contributor Will Lovell joins Marshall to chat about the non-alcoholic beer alternative, hop water, with a specific focus on the impact varying hop contact times have on the final character.

| Relevant Article |

Hop Water: 24 Hours vs. 7 Day Hop Contact Time xBmt

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exBEERience: The Brülosophy Show w/ Martin Keen

marshall@brulosophy.com (Marshall Schott) — Tue, 16 Apr 2024 04:00:00 +0000

Brülosophy contributor Martin Keen joins Marshall to chat about his experience preparing for and managing The Brülosophy Show, which recently celebrated its one-year anniversary.

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Using Old Cascade Hops In An American Pale Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 9 Apr 2024 04:00:00 +0000

Contributor Martin Keen joins Marshall to chat about brewing with old hops, focusing on an xBmt comparing old Cascade to fresher Cascade in an American Pale Ale.

| Relevant Article |

Impact Using Old Cascade Hops Has On An American Pale Ale xBmt

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Brü's Views: The AHA & Homebrew Con - Listener Reactions

marshall@brulosophy.com (Marshall Schott) — Tue, 26 Mar 2024 04:00:00 +0000

We received a bunch of feedback on our recent Brü's Views episode where we shared our opinions on the AHA and the recent changes to their annual Homebrew Con, which we felt was worth sharing with listeners.

2024 GENERAL HOMEBREWER SURVEY

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Short & Shoddy: British Brown Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 19 Mar 2024 04:00:00 +0000

Contributor Martin Keen joins Marshall to chat about the classic style known as British Brown Ale as well as what tasters thought of a version made using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy British Brown Ale

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Post-Boil Acidification With Sauergut In A German Pils

marshall@brulosophy.com (Marshall Schott) — Tue, 12 Mar 2024 04:00:00 +0000

Contributor Jordan Folks joins Marshall to chat about acidifying wort post-boil with sauergut but prior to pitching yeast, as well as the results of an xBmt focused on German Pils.

| Relevant Article |

Impact Post-Boil Acidification With Sauergut Has On A German Pils

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Brü's Views: The AHA & Homebrew Con

marshall@brulosophy.com (Marshall Schott) — Tue, 5 Mar 2024 06:00:00 +0000

This week, contributor Will Lovell joins Marshall to chat about their views on the current state of the American Homebrewers Association (AHA) and recent changes announced for the annual Homebrew Con.

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Using A Vitality Starter With Old Yeast In An English Porter

marshall@brulosophy.com (Marshall Schott) — Tue, 27 Feb 2024 06:00:00 +0000

Contributor Cade Jobe joins Marshall to chat about the use of vitality starters with older yeast as well as the results of an xBmt on the subject.

| Relevant Article |

Impact A Vitality Starter Of Old Yeast Has On An English Porter xBmt

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Live Q&A with Marshall Schott

marshall@brulosophy.com (Marshall Schott) — Tue, 20 Feb 2024 06:00:00 +0000

Marshall Schott founded Brülosophy all the way back in 2014 with a goal of learning about the purported dos and don'ts of brewing and sharing information with others. This week, we're sharing Marshall's live Q&A session he did with Patrons of Brülosophy, those fans who appreciate what we do enough to toss a few bucks our way every month.

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Brü & A #32

marshall@brulosophy.com (Marshall Schott) — Tue, 13 Feb 2024 06:00:00 +0000

We made it to episode 320, which means it's time for another Brü & A! This week, contributor Will Lovell joins Marshall to answer a handful of listener submitted questions.

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Using Blue Corn Malt In A Pale Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 6 Feb 2024 06:00:00 +0000

Contributor Will Lovell joins Marshall to chat about brewing pale lager with malted blue corn as well as the results of an xBmt on this unique ingredient.

| Relevant Article |

Impact Malted Blue Corn Has On An International Pale Lager xBmt

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exBEERience: Brewing In The Modern Age

marshall@brulosophy.com (Marshall Schott) — Tue, 30 Jan 2024 06:00:00 +0000

Brülosophy contributor Jordan Folks joins Marshall this week to chat about their experiences brewing over the years, focusing specifically on how things have changed from the time they brewed their first batch to today.

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AvgBrü Reviews #8: American Porter

marshall@brulosophy.com (Marshall Schott) — Tue, 23 Jan 2024 06:00:00 +0000

For this quarter, members of The Brü Club chose American Porter as the AvgBrü style, and 10 members were selected to have their versions reviewed by Tim, Justin, Craig, and Marshall.

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Hop Comparison: Tettnanger vs. Spalter Select In A Pale Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 16 Jan 2024 06:00:00 +0000

Contributor Will Lovell joins Marshall to chat about a couple hops commonly used to produce lager styles, going over their differences and similarities, as well as analyzing the results from an xBmt where they were compared in a pale lager.

| Relevant Article |

Hop Comparison: Tettnanger vs. Spalter Select In A Pale Lager xBmt

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Short & Shoddy: Belgian Tripel

marshall@brulosophy.com (Marshall Schott) — Tue, 9 Jan 2024 06:00:00 +0000

Contributor Will Lovell joins Marshall to chat about the classic Trappist ale known as Belgian Tripel as well as their attempt to brew one using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Belgian Tripel

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Using Cheap Juice To Make Hard Cider

marshall@brulosophy.com (Marshall Schott) — Tue, 26 Dec 2023 06:00:00 +0000

Contributor Will Lovell joins Marshall to chat about all things cider, focusing on the source of the juice and going over an interesting experiment where cheap store-bought juice was compared to a more expensive option.

| Relevant Article |

Cheap Filtered Juice vs. Expensive Unfiltered Juice In Cider xBmt

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East Coast Beer Review & Live Patreon Hangout

marshall@brulosophy.com (Marshall Schott) — Tue, 19 Dec 2023 06:00:00 +0000

Join Tim, Justin, Craig, and Marshall as they review a bunch of beers from the East Coast that were graciously sent in by listener of the show, Will Babcock. Taking a less structured approach than normal, this session was broadcast live to Patrons of Brülosophy, and the guys responded to some of their comments and questions.

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Brü's Views: 2023

marshall@brulosophy.com (Marshall Schott) — Tue, 12 Dec 2023 06:00:00 +0000

This week, contributor Jordan Folks joins Marshall to chat about their views on how things went over the last year, focusing on brewing and beer in general as well as stuff that applies more specifically to Brülosophy.

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Reusing Smoky Yeast To Ferment A Munich Helles

marshall@brulosophy.com (Marshall Schott) — Tue, 5 Dec 2023 06:00:00 +0000

This week, contributor Will Lovell joins Marshall to chat about the method of reusing yeast previously used to ferment a smoked beer and the impact it has on a Munich Helles.

| Relevant Article |

Impact Fermenting With Yeast Previously Used To Ferment A Smoked Beer Has On A Munich Helles xBmt

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Brü & A #31

marshall@brulosophy.com (Marshall Schott) — Tue, 28 Nov 2023 06:00:00 +0000

It's been 10 episodes since our last Brü & A, which means it's time to answer another set of listener submitted questions! This week, contributor and The Brülosophy Show host, Martin Keen, joins Marshall to chip away at even more questions asked by Patrons of Brülosophy, those people who appreciate what we do enough to support us on Patreon.

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exBEERience: Brewing With Time Constraints

marshall@brulosophy.com (Marshall Schott) — Tue, 21 Nov 2023 06:00:00 +0000

There's a lot that goes into making a batch of beer, and when employing traditional brewing methods, it can take anywhere from 4 to 6 hours or more to get from raw ingredients to pitchable wort. This week, contributor and host of The Brülosophy Show, Martin Keen, joins Marshall to chat about their experiences brewing with time constraints, focusing on methods they use to reduce brew day time.

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Using Spelt Malt In A British Golden Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 7 Nov 2023 06:00:00 +0000

This week, contributor Will Lovell joins Marshall to chat about brewing with spelt malt and the impact it has when used in a British Golden Ale.

| Relevant Article |

Impact Spelt Malt Has On A British Golden Ale xBmt

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AvgBrü Reviews #7: Altbier

marshall@brulosophy.com (Marshall Schott) — Tue, 31 Oct 2023 04:00:00 +0000

The Brü Club chose Altiber as the style for this quarter's AvgBrü project, and 10 members were selected to have their versions reviewed by Justin, Craig, and Marshall.

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Short & Shoddy: English IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 24 Oct 2023 04:00:00 +0000

Contributor Martin Keen joins Marshall to chat about a classic style that started a modern craze, English IPA, as well as their attempt to brew one using Short & Shoddy methods.

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Short & Shoddy English IPA Watch on The Brülosophy Show

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Kettle Souring With Goodbelly Probiotic Drink

marshall@brulosophy.com (Marshall Schott) — Tue, 17 Oct 2023 04:00:00 +0000

Contributor Ryan Hansen chats with Marshall about using Goodbelly probiotic drink to make delicious kettle sour beer.

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Goodbelly vs. Imperial Yeast W25 Lacto. Brevis xBmt

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Live Q&A with Will Lovell

marshall@brulosophy.com (Marshall Schott) — Tue, 10 Oct 2023 04:00:00 +0000

Will Lovell started off on the leadership of The Brü Club and is responsible for helping to make it one of the world's largest online homebrew clubs, then about 2 years ago, he joined Brülosophy as an official contributor. This week, we're sharing Will's live Q&A session he did with Patrons of Brülosophy, those fans who appreciate what we do enough to toss a few bucks our way every month.

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Brü's Views: Most Influential exBEERiments

marshall@brulosophy.com (Marshall Schott) — Tue, 3 Oct 2023 04:00:00 +0000

This week, contributor Cade Jobe joins Marshall to chat about their views on past exBEERiment results and those that have influenced their brewing approach the most.

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Brewing With Honey: Boil vs. Fermentation Addition In A Blonde Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 19 Sep 2023 04:00:00 +0000

This week, contributor Will Lovell joins Marshall to chat about brewing with honey, focusing specifically on the point at which the honey is added during the brew process.

| Relevant Article |

Brewing With Honey: Boil vs. Fermentation Addition In A Blonde Ale xBmt

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Listener Submitted Beer Reviews #3

marshall@brulosophy.com (Marshall Schott) — Tue, 12 Sep 2023 04:00:00 +0000

Beer reviewers extraordinaire - Tim Meisch, Justin Pretzer, and Craig Fry - join Marshall to review another set of unique beers submitted by listeners of the show.

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Brü & A #30

marshall@brulosophy.com (Marshall Schott) — Tue, 5 Sep 2023 04:00:00 +0000

We published our first episode of The Brülosophy Podcast in March 2017, and here we are today, 6.5 years later, at episode 300. To celebrate this quasi-milestone, we're answering a bunch of questions submitted by Patrons of Brülosophy, those folks who appreciate what we do enough to support us on Patreon.

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exBEERience: Doing Brülosophy

marshall@brulosophy.com (Marshall Schott) — Tue, 29 Aug 2023 04:00:00 +0000

A lot has gone into building and maintaining Brülosophy, and in the nearly 10 years we've been producing brewing/beer related content, we've been asked a number of times about some of what that entails. In this episode, contributor Will Lovell sits down with Marshall to talk about their experiences doing Brülosophy.

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Brü & A #29

marshall@brulosophy.com (Marshall Schott) — Tue, 22 Aug 2023 04:00:00 +0000

This week, contributor Will Lovell joins Marshall to answer some questions submitted by listeners of the show. While we usually reserve Brü & A for every 10th episode, we're doing this extra one as we have a special Brü & A planned for episode 300.

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Back In Time w/ Jersey & Tim - Pt. 1

marshall@brulosophy.com (Marshall Schott) — Tue, 15 Aug 2023 04:00:00 +0000

With Marshall away on his final family vacation of the year, the plan was to skip an episode this week... that is, until a listener made a special request. Instead, we're making like Huey Lewis and heading back in time with Jersey & Tim to enjoy a dose of Brülosophy nostalgia.

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Sucrose vs. Dextrose In Hard Seltzer

marshall@brulosophy.com (Marshall Schott) — Tue, 8 Aug 2023 04:00:00 +0000

Contributor Andy Carter chats with Marshall about the differences between using sucrose, aka table sugar, and dextrose in the production of hard seltzer.

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Sucrose vs. Dextrose In Hard Seltzer xBmt

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AvgBrü Reviews #6: Saison

marshall@brulosophy.com (Marshall Schott) — Tue, 1 Aug 2023 04:00:00 +0000

For this quarter, The Brü Club chose Saison as the style for their AvgBrü project, and a handful of members were selected to have their versions reviewed by Tim, Justin, Craig, and Marshall.

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Short & Shoddy: Kentucky Common

marshall@brulosophy.com (Marshall Schott) — Tue, 25 Jul 2023 04:00:00 +0000

Contributor Steve Thanos joins Marshall to chat about the uniquely American style known as Kentucky Common, as well as the results of their attempt to brew one using Short & Shoddy methods.

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Short & Shoddy Kentucky Common

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Yeast Pitch Rate In An International Pale Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 18 Jul 2023 04:00:00 +0000

This week, contributor Jordan Folks joins Marshall to chat about yeast pitch rate, focusing on an xBmt they performed on the impact underpitching has on International Pale Lager.

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Underpitching An Intl Pale Lager xBmt

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Brü's Views: Current State Of Homebrewing

marshall@brulosophy.com (Marshall Schott) — Tue, 11 Jul 2023 04:00:00 +0000

This week, contributor Will Lovell joins Marshall to chat about the current state of homebrewing, relying on their history in the hobby as well as information gleaned from the 2023 General Homebrewer Survey.

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Live Q&A with Jordan Folks

marshall@brulosophy.com (Marshall Schott) — Tue, 4 Jul 2023 04:00:00 +0000

Earlier this year, we were thrilled to add Jordan Folks as a Brülosophy contributor, as in addition to being an incredible brewer and 2022 Oregon State Homebrewer Of The Year, he also has vast experience in data collection and analysis. Back in January, Jordan took questions from Patrons of Brülosophy, a benefit for those who support us on Patreon.com.

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Brü & A #28

marshall@brulosophy.com (Marshall Schott) — Tue, 27 Jun 2023 04:00:00 +0000

We made it another 10 episodes, which means it's time for another Brü & A. This week, contributor Will Lovell joins Marshall to answer a handful of listener submitted questions.

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Dip Hopping An American Pale Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 13 Jun 2023 04:00:00 +0000

Contributor Jordan Folks chats with Marshall about the unique method of dip hopping, which is purported to increase fruity hop characteristics while reducing grassy notes, as well as the results of an xBmt on the impact it has on an American Pale Ale.

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Impact Dip Hopping Has On An American Pale Ale xBmt

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exBEERience: Quick Sour Methods

marshall@brulosophy.com (Marshall Schott) — Tue, 6 Jun 2023 04:00:00 +0000

Brülosophy's Jordan Folks sits down with Marshall this week to talk about their experiences using quick souring methods such as sour mashing and kettle souring.

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Brü's Views: Brewing As Science And/Or Art - Listener Reactions

marshall@brulosophy.com (Marshall Schott) — Tue, 30 May 2023 04:00:00 +0000

Soon after releasing the latest Brü's Views episode where Cade and Marshall shared their opinions on brewing as science and/or art, feedback came flooding in from listeners who wanted to share their own views on the matter. This week, contributor Ryan Hansen joins Marshall to go over some of this feedback while also providing another perspective on the science and/or art of brewing and beer.

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Post-Boil pH Adjustment In American IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 23 May 2023 04:00:00 +0000

This week, contributor Jordan Folks joins Marshall to chat about the interesting method of adjusting wort pH after the boil and before pitching yeast, particularly in American IPA, as well as the results of an xBmt on the topic.

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Impact Post-Boil Acidification Has On An American IPA xBmt

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Short & Shoddy: American Strong Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 16 May 2023 04:00:00 +0000

Contributor Steve Thanos joins Marshall to chat about the tasty style known as American Strong Ale as well as the results of their attempt to brew one using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy American Strong Ale

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AvgBrü Reviews #5: West Coast Pilsner

marshall@brulosophy.com (Marshall Schott) — Tue, 9 May 2023 04:00:00 +0000

The boys are back together for another round of AvgBrü reviews! This quarter, The Brü Club chose the novel style known as West Coast Pilsner, and 10 lucky members sent their versions in to be reviewed by Tim, Justin, Craig, and Marshall.

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Mash Temperature In A Non-Alcoholic Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 2 May 2023 04:00:00 +0000

Contributor Cade Jobe chats with Marshall about the impact low and high mash temperatures have when making non-alcoholic lager, as well as the results of an xBmt on the topic.

| Relevant Article |

Mash Temperature In A Non-Alcoholic Lager xBmt

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Brü's Views: Brewing As Science And/Or Art

marshall@brulosophy.com (Marshall Schott) — Tue, 25 Apr 2023 04:00:00 +0000

This week, contributor Cade Jobe joins Marshall to chat about their opinions regarding the apparent debate over brewing as science or art.

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Open Fermentation In An American Pale Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 18 Apr 2023 04:00:00 +0000

This week, contributor Andy Carter joins Marshall to discuss the open fermentation method and the results of an xBmt on how it affects American Pale Ale.

| Relevant Article |

Impact Open Fermentation Has On An American Pale Ale xBmt

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Brü & A #27

marshall@brulosophy.com (Marshall Schott) — Tue, 11 Apr 2023 04:00:00 +0000

Contributor Cade Jobe joins Marshall for the 27th Brü & A episode to answer a bunch of listener submitted questions.

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exBEERience: Building A Garage Walk-In Cooler

marshall@brulosophy.com (Marshall Schott) — Tue, 28 Mar 2023 04:00:00 +0000

Brülosophy's Ryan Hansen sits down with Marshall this week to talk about his experience building and using a walk-in cooler in his home garage.

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Removing Bittering Hops Mid-Boil In A Kölsch

marshall@brulosophy.com (Marshall Schott) — Tue, 21 Mar 2023 04:00:00 +0000

Recently, some brewers have been looking for ways to make beers that have good hop character with minimal bitterness, and one unique method involves removing the bittering hop addition halfway through the boil. This week, contributor Andy Carter joins Marshall to chat about this approach as well as the results of an xBmt on the subject.

| Relevant Article |

Impact Removing Bittering Hops Mid-Boil Has On A Kölsch xBmt

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Short & Shoddy: Czech Amber Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 14 Mar 2023 04:00:00 +0000

Contributor Will Lovell joins Marshall to chat about the deliciously lesser-known style called Czech Amber Lager as well as the results of their attempt to brew one using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Czech Amber Lager

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Whole Cone vs. Pellet Hops When Dry Hopping A Pale Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 7 Mar 2023 06:00:00 +0000

The two most common forms hops come in are whole cone and pellet, and some believe they contribute different characteristics when used for dry hopping. Contributor Will Lovell joins Marshall on this episode to chat about the differences between whole cone and pellet hops, as well as the results of a couple xBmts on the topic.

| Relevant Article |

Whole Cone vs. Pellet Hop In The Dry Hop xBmt

TBC xBmt: Whole Cone vs. Pellet Hop In The Dry Hop

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Brü's Views: Beer Glassware

marshall@brulosophy.com (Marshall Schott) — Tue, 28 Feb 2023 06:00:00 +0000

While some people pay little mind to the vessel their beer is served to them in, others view the use of proper glassware as contributing to the overall drinking experience. In this episode, contributor Jordan Folks joins Marshall to discuss their various opinions on the topic of beer glassware.

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Using PET Kegs For A Pale Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 21 Feb 2023 06:00:00 +0000

The most common material used to make kegs is stainless steel, but over the last few years, manufacturers have released kegs made of alternative materials. In this episode, contributor Will Lovell sits down with Marshall to chat about the use of PET kegs and the results of an xBmt comparing them to standard stainless kegs.

| Relevant Article |

Impact Storage In A PET Keg Has On A Pale Lager

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exBEERience: Traditional Sour Beer Brewing

marshall@brulosophy.com (Marshall Schott) — Tue, 14 Feb 2023 09:06:00 +0000

In the history of brewing, sour beers are perhaps some of the oldest styles, and while modern brewers have developed methods to hasten the souring process, some continue to prefer taking a more traditional approach. This week, contributor Jordan Folks joins Marshall to chat about their experiences with traditional sour beer brewing.

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AvgBrü Reviews #4: Oatmeal Stout

marshall@brulosophy.com (Marshall Schott) — Tue, 7 Feb 2023 06:00:00 +0000

For the fourth AvgBrü, The Brü Club members selected Oatmeal Stout as the style of choice, and a handful of members sent theirs in to be reviewed by Tim, Justin, Craig, and Marshall.

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Using 6-Row Barley Malt In American Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 31 Jan 2023 06:00:00 +0000

Barley is the most common grains used to make beer, and typically it's of the 2-row variety; however, 6-row barley malt can also be used to make beer. This week, contributor Cade Jobe joins Marshall to talk about the use of 6-row malt in brewing as well as the results of an xBmt on the topic.

| Relevant Article |

2-Row vs. 6-Row Malt In An American Lager xBmt

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Brü & A #26

marshall@brulosophy.com (Marshall Schott) — Tue, 24 Jan 2023 06:00:00 +0000

For the 270th episode, contributor Cade Jobe joins Marshall to answer a bunch of listener submitted questions.

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Live Q&A with Martin Keen

marshall@brulosophy.com (Marshall Schott) — Tue, 17 Jan 2023 06:00:00 +0000

Prior to joining Brülosophy as host of The Brülosophy Show, Martin Keen hosted The Homebrew Challenge where he brewed all BJCP beer recipes. Back in June 2022, Martin spent time answering questions submitted by Patrons of Brülosophy, and while these sessions are typically kept private, we decided to share this one with all of our listeners.

| Relevant Links |

The Brülosophy Show

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Short & Shoddy: Dark Mild

marshall@brulosophy.com (Marshall Schott) — Tue, 10 Jan 2023 06:00:00 +0000

Contributor Andy Carter joins Marshall to chat about the classic British ale known as Dark Mild as well as the results of their attempt to brew one using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Dark Mild

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Using Flaked Rye In An American Pale Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 3 Jan 2023 06:00:00 +0000

Barley may be the standard grain used to make beer, but brewers have been using rye for nearly as long. In this episode, contributor Steve Thanos joins Marshall to chat about the use of flaked rye as well as the results of an xBmt comparing it to malted rye in an American Pale Ale.

| Relevant Article |

Flaked Rye vs. Rye Malt In An American Pale Ale xBmt

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Brü's Views: 2022

marshall@brulosophy.com (Marshall Schott) — Tue, 27 Dec 2022 06:00:00 +0000

Contributor Cade Jobe joins Marshall this week to chat about the past year, from their views on moving away from Covid and toward a new normal to what they're looking forward to in the future. Huge cheers to all of our listeners, Patrons, and sponsors who make this show possible!

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Using Spruce Tips In American IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 20 Dec 2022 06:00:00 +0000

Spruce tips have been used for various culinary purposes for centuries including as a seasoning for beer. In this episode, contributor Steve Thanos joins Marshall to chat about this unique ingredient and the impact it has on American IPA.

| Relevant Article |

Brewing With Spruce: Boil Addition vs. Fermentation Additiona In An American IPA

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exBEERience: Going Bulk

marshall@brulosophy.com (Marshall Schott) — Tue, 13 Dec 2022 06:00:00 +0000

This week, contributor Cade Jobe joins Marshall to chat about their experiences going bulk, from the ingredients they prefer to keep on-hand to the gear they use.

| Relevant Article |

The Beauty Of Bulk

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Impact Boiling Wort In A Covered Kettle Has On A Festbier

marshall@brulosophy.com (Marshall Schott) — Tue, 6 Dec 2022 06:15:00 +0000

Contributor Cade Jobe joins Marshall this week to chat about the impact boiling wort in a covered kettle has on a Festbier.

| Relevant Article |

Impact Boiling Wort In A Covered Kettle Has On A Festbier xBmt

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AvgBrü Reviews #3: Ordinary Bitter

marshall@brulosophy.com (Marshall Schott) — Tue, 29 Nov 2022 06:00:00 +0000

For the third AvgBrü, The Brü Club members brewed the classic British style known as Ordinary Bitter, a handful of which were sent in for review by Tim, Justin, and Marshall.

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Short & Shoddy: Baltic Porter

marshall@brulosophy.com (Marshall Schott) — Tue, 22 Nov 2022 06:00:00 +0000

Contributor Andy Carter joins Marshall to chat about the deliciously unique style of beer called Baltic Porter as well as the results of their attempt to brew one using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Baltic Porter

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Brü & A #25

marshall@brulosophy.com (Marshall Schott) — Tue, 15 Nov 2022 06:00:00 +0000

We made it to episode 260, which means it's time for another Brü & A! This week, contributor Cade Jobe sits down with Marshall to answer a bunch of listener submitted questions.

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Fermentation Temperature: Weissbier

marshall@brulosophy.com (Marshall Schott) — Tue, 8 Nov 2022 06:00:00 +0000

Contributor Cade Jobe joins Marshall this week to chat about the impact different fermentation temperatures have on Weissbier.

| Relevant Article |

Weissbier Fermentation Temperature xBmt

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Brü's Views: Seasonal Brewing & Beers

marshall@brulosophy.com (Marshall Schott) — Tue, 1 Nov 2022 04:00:00 +0000

Contributor Cade Jobe joins Marshall for this Brü's Views episode to discuss their opinions on brewing and drinking seasonal beers.

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Brewing With Coffee: Hot vs. Cold Brew In A Stout

marshall@brulosophy.com (Marshall Schott) — Tue, 25 Oct 2022 06:34:00 +0000

This week, contributor Andy Carter joins Marshall to discuss the use of coffee in brewing, focusing particularly on the differences between adding either hot brewed or cold brewed coffee when packaging a Stout.

| Relevant Article |

Hot Brew vs. Cold Brew Coffee In A Stout xBmt 1

Hot Brew vs. Cold Brew Coffee In A Stout xBmt 2

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exBEERience: Becoming A BJCP Beer Judge

marshall@brulosophy.com (Marshall Schott) — Tue, 18 Oct 2022 04:00:00 +0000

Contributor Andy Carter joins Marshall this week to chat about their experiences becoming BJCP beer judges.

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Crown vs. Flip-Top Bottle Caps

marshall@brulosophy.com (Marshall Schott) — Tue, 11 Oct 2022 04:00:00 +0000

Contributor Andy Carter joins Marshall this week to chat about crown and flip-top bottle caps, as well as the results of an xBmt comparing beers conditioned in bottles that were sealed with either type of cap.

| Relevant Article |

Crown Cap vs. Swing-Top Bottle Caps xBmt

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Short & Shoddy: Rye IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 4 Oct 2022 04:00:00 +0000

This week, contributor Mike Neville joins Marshall to chat about the delicious style of beer called Rye IPA as well as the results of their attempt to brew one using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Rye IPA

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Listener Submitted Beer Reviews #2

marshall@brulosophy.com (Marshall Schott) — Tue, 27 Sep 2022 04:00:58 +0000

The wives, Laura Schott and Michele Meisch, join Marshall and Tim again to review a grip of unique beers submitted by listeners of the show.

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Sodium vs. Potassium Metabisulfite At Kegging

marshall@brulosophy.com (Marshall Schott) — Tue, 13 Sep 2022 04:00:54 +0000

This week, contributor Andy Carter joins Marshall to discuss the use of sulfites at packaging to reduce the risk of cold-side oxidation, focusing especially on the differences between sodium and potassium metabisulfite.

| Relevant Article | SMB vs. PMB At Kegging xBmt

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Brü's Views: Brewing To Style

marshall@brulosophy.com (Marshall Schott) — Tue, 6 Sep 2022 04:00:50 +0000

Contributor Cade Jobe joins Marshall for this Brü's Views episode to discuss their opinions on brewing to style.

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Brü & A #24

marshall@brulosophy.com (Marshall Schott) — Tue, 30 Aug 2022 04:00:15 +0000

This is the 250th episode of The Brülosophy Podcast, which in addition to being a pretty rad milestone, means it's time for more Brü & A! This week, contributor Cade Jobe joins Marshall to answer a bunch of listener submitted questions.

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Using Lactose In Sweet Stout

marshall@brulosophy.com (Marshall Schott) — Tue, 23 Aug 2022 04:00:43 +0000

Lactose is commongly used in Sweet Stout as a means of boosting both sweetness and mouthfeel, both defining characteristics of the style. In this episode, contributor Andy Carter joins Marshall to chat about this unique ingredient as well as the results of an interesting xBmt on the topic.

| Relevant Article |

Lactose In Sweet Stout xBmt

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exBEERience: Packaging & Shipping Beer

marshall@brulosophy.com (Marshall Schott) — Tue, 16 Aug 2022 04:00:46 +0000

Contributor Andy Carter joins Marshall this week to chat about their experiences packaging and shipping beer.

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AvgBrü Reviews #2: New Zealand Pilsner

marshall@brulosophy.com (Marshall Schott) — Tue, 9 Aug 2022 04:00:10 +0000

For the second AvgBrü, The Brü Club members brewed the relatively new style known as New Zealand Pilsner, which features fruity hops from the land of the long white cloud. In this episode, Tim and Justin join Marshall to sample a handful of these beers.

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Impact Of Diluting High OG Wort

marshall@brulosophy.com (Marshall Schott) — Tue, 2 Aug 2022 04:00:07 +0000

New brewers using malt extract and smaller kettles often rely on dilution, though this method rarely gets discussed among all-grain brewers. This week, contributor Andy Carter joins Marshall to talk about the various aspects of diluting high OG wort to increase yield, as well as the results of an xBmt on the topic.

| Relevant Article |

Dilution Of High OG Wort xBmt

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Short & Shoddy: Brut IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 26 Jul 2022 04:00:04 +0000

This week, contributor Andy Carter joins Marshall to chat about the relatively new style of beer called Brut IPA as well as the results of their attempt to brew one using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Brut IPA

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Reducing Mash Length When Brewing Blonde Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 19 Jul 2022 04:00:47 +0000

Brewers are taught to let their mash rest for a minimum of 60 minutes to allow for complete conversion. In this episode, contributor Andy Carter joins Marshall to chat about where traditional ideas on mash length came from, what can happen when mashing for less time, and the results of an xBmt on the topic.

| Relevant Article |

Impact Reduced Mash Length Has On A Blonde Ale xBmt

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Brü's Views: Brewing & Beer Events

marshall@brulosophy.com (Marshall Schott) — Tue, 12 Jul 2022 04:00:42 +0000

Contributor Steve Thanos joins Marshall for this Brü's Views episode to discuss their unfiltered thoughts on brewing and beer events.

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Brewing With Rapidase Revelation Aroma

marshall@brulosophy.com (Marshall Schott) — Tue, 5 Jul 2022 04:00:49 +0000

Modern brewers aim to extract as much fruity goodness from hops as possible when making styles like IPA, and Rapidase Revelation Aroma is an enzyme product that promises to unlock these desirable characteristics when added to the fermenter. This week, contributor Andy Carter joins Marshall to talk about this unique product as well as the results of an xBmt on the topic.

| Relevant Article |

Rapidase Revelation Aroma xBmt

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exBEERience: Hopping Beer

marshall@brulosophy.com (Marshall Schott) — Tue, 28 Jun 2022 04:00:54 +0000

Contributor Cade Jobe joins Marshall to talk about their experiences using different methods for hopping beer.

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Brü & A #23

marshall@brulosophy.com (Marshall Schott) — Tue, 21 Jun 2022 04:00:02 +0000

We made it to episode 240, which means it's time for another Brü & A! This week, contributor Cade Jobe joins Marshall to answer a bunch of listener submitted questions.

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Listener Submitted Beer Reviews #1

marshall@brulosophy.com (Marshall Schott) — Tue, 14 Jun 2022 04:00:27 +0000

In this special episode of The Brülosophy Podcast, Marshall and Tim are joined by their wives, Laura Schott and Michele Meisch, to review a handful of listener submitted beers.

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Impact No-Boil Method Has On Hazy IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 7 Jun 2022 04:00:22 +0000

The boil is generally viewed as a necessary step in the brewing process, but some clever brewers of Hazy IPA have found that skipping this step results in a finished beer with desirable aspects. Contributor Cade Jobe joins Marshall this week to chat about the no-boil method, how it impacts Hazy IPA, and the results of an xBmt on the subject.

| Relevant Article |

Impact No-Boil Method Has On Hazy IPA xBmt

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Short & Shoddy: International Amber Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 24 May 2022 04:00:56 +0000

Contributor Cade Jobe joins Marshall to talk about the wonderfully refreshing style known as International Amber Lager, as well as what people thought of a version made using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy International Amber Lager

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Brewing With Sauergut

marshall@brulosophy.com (Marshall Schott) — Tue, 17 May 2022 04:00:48 +0000

Brewer's pay attention to mash pH for various reasons, and one way to reduce it involves adding a lightly soured wort called sauergut. Contributor Cade Jobe joins Marshall this week to talka about this unique ingredient as well as the results of an interesting xBmt on the topic.

| Relevant Article |

Sauergut vs. Lactic Acid xBmt

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Brü's Views: Beer Rating Websites/Apps

marshall@brulosophy.com (Marshall Schott) — Tue, 10 May 2022 04:00:46 +0000

Contributor Andy Carter joins Marshall for this Brü's Views episode to discuss their unabashed thoughts on beer rating websites and apps.

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Sanitizer Suck-Back When Cold-Crashing

marshall@brulosophy.com (Marshall Schott) — Tue, 3 May 2022 04:00:49 +0000

Cold-crashing is a great method to help package clear beer, though the process does have one drawback-- as the wort cools, a vacuum is created that can suck the blow-off or airlock liquid into the fermentation vessel. In this episode, contributor Mike Neville joins Marshall to talk about this annoying occurrence as well as the results of an xBmt on the topic.

| Relevant Article |

Sanitizer Suck-Back When Cold-Crashing xBmt

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AvgBrü Reviews #1: American Pale Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 26 Apr 2022 10:44:42 +0000

This episode is the first of a new segment we'll be running on a quarterly basis where The Brü Club have beers they brewed for the AvgBrü project reviewed by the Brülosophy crew. For this round, Tim, Justin, Paul, and Marshall share their thoughts on 11 American Pale Ales brewed using a similar set of parameters. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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exBEERience: Naming Beers

marshall@brulosophy.com (Marshall Schott) — Tue, 19 Apr 2022 04:29:07 +0000

Contributor Steve Thanos joins Marshall to talked about their experiences coming up with names for the beers they brew.

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Impact Keg Purging Method Has On German Pils

marshall@brulosophy.com (Marshall Schott) — Tue, 12 Apr 2022 04:00:15 +0000

There are numerous methods brewers use to reduce the risk of cold-side oxidation, some of the most common involving purging kegs with CO2 prior to packaging. In this episode, contributor Cade Jobe talks with Marshall about these methods as well as the results of an xBmt on the subject.

| Relevant Article |

Keg Purging Method xBmt

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Brü & A #22

marshall@brulosophy.com (Marshall Schott) — Tue, 5 Apr 2022 04:00:02 +0000

We made it 10 more episodes, which means it's time for another Brü & A! This week, contributor Andy Carter sits down with Marshall to answer a bunch of interesting listener submitted questions.

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Short & Shoddy: Czech Premium Pale Lager

marshall@brulosophy.com (Marshall Schott) — Tue, 29 Mar 2022 04:00:46 +0000

Contributor Andy Carter sits down with Marshall to chat about the delicious style known as Czech Premium Pale Lager, as well as what folks thought of a version made using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Czech Premium Pale Lager

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Live Q&A With Brad Gaines from Crow & Wolf Brewing

marshall@brulosophy.com (Marshall Schott) — Tue, 22 Mar 2022 04:00:40 +0000

In this special episode, professional brewer from Crow & Wolf Brewing Company, Brad Gaines, sits down with contributor Paul Amico and Marshall to answer questions asked by Patrons of Brülosophy.

| Relevant Links |

Crow & Wolf Brewing Company Brülosophy Patreon

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Using Oak Cubes In Strong Bitter

marshall@brulosophy.com (Marshall Schott) — Tue, 15 Mar 2022 04:00:22 +0000

This week, contributor Andy Carter joins Marshall to chat about the use of oak in brewing as well as the results of an interesting xBmt comparing an oaked Strong Bitter to one that was not oaked.

| Relevant Article |

Impact Oak Cubes Have On Strong Bitter xBmt

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Brü's Views: Low/No Alcohol Beer

marshall@brulosophy.com (Marshall Schott) — Tue, 8 Mar 2022 06:00:33 +0000

For this Brü's Views episode, contributor Cade Jobe joins Marshall to share their unabashed opinions on low and no alcohol beer.

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Thiol Releasing Enzymes

marshall@brulosophy.com (Marshall Schott) — Tue, 1 Mar 2022 06:00:07 +0000

Fairly recently, it was discovered that hops contain thiols, a compound known to impart pungent fruity characteristics to beer. In this episode, contributor Cade Jobe joins Marshall to talk about thiols and the ways brewers can coax them out of hops.

| Relevant Article |

Thiol Releasing Enzyme xBmt

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exBEERience: Carbonation Methods

marshall@brulosophy.com (Marshall Schott) — Tue, 15 Feb 2022 06:00:18 +0000

Contributor Andy Carter joins Marshall to talked about the various methods brewers used to carbonate beer, cider, wine, and mead, as well as their experiences using them.

| Relevant Article |

Sparkle & Fizz: Carbonation Methods

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Cold Steeping Roasted Grains For Black IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 8 Feb 2022 06:00:00 +0000

Black IPA may be dark, but it's known for having a very smooth roasted character that doesn't get in the way of the hops. In this episode, contributor Cade Jobe joins Marshall to chat about this style and the unique ways brewers go about adding roasted grains, as well as the results of an xBmt on the topic.

| Relevant Article |

Impact Cold Steeping Roasted Grains Has On Black IPA xBmt

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Short & Shoddy: Tropical Stout

marshall@brulosophy.com (Marshall Schott) — Tue, 1 Feb 2022 06:00:41 +0000

This week, contributor Andy Carter joins Marshall to discuss the unique style of beer known as Tropical Stout, as well as their attempt to brew one using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Tropical Stout

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Brewing With Peated Malt

marshall@brulosophy.com (Marshall Schott) — Tue, 25 Jan 2022 06:00:09 +0000

Peated malt is a unique ingredient that's known to impart beer with pungent smoke character when used in small amounts. Contributor Andy Carter joins Marshall on this episode to talk about brewing with peated malt as well as the results of an interesting xBmt on the topic.

| Relevant Article |

Impact Peated Malt Has On American Porter xBmt

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Brü & A #21

marshall@brulosophy.com (Marshall Schott) — Tue, 18 Jan 2022 06:00:02 +0000

We made it to our 220th episode, which means it's time for more Brü & A! Contributor Andy Carter joins Marshall this week to answer questions submitted by listeners.

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exBEERience: Speaking The Language Of Brewing & Beer

marshall@brulosophy.com (Marshall Schott) — Tue, 11 Jan 2022 06:00:00 +0000

Brewing is an activity that has a lot of unique terminology, some of which can be a bit difficult to pronounce and even accurately use. In this episode, contributor Andy Carter joins Marshall to pedantically go over some brewing terms they've struggled with over the years.

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Cold-Side Oxidation: Dosing Pale Lager With PMB At Packaging

marshall@brulosophy.com (Marshall Schott) — Tue, 4 Jan 2022 06:00:00 +0000

Sulfites are a commonly used preservative in the food industry that are known to mitigate the risk of cold-side oxidation in beer, thus prolonging shelf life. In this episode, contributor Cade Jobe joins Marshall to chat about the impact of dosing a pale lager with PMB at packaging.

| Relevant Article |

Dosing A Pale Lager With PMB At Packaging xBmt

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Brü's Views: 2021

marshall@brulosophy.com (Marshall Schott) — Tue, 28 Dec 2021 06:00:00 +0000

For the final episode of 2021, contributor Cade Jobe joins Marshall to chat about how things went for Brülosophy over the last year.

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Brewing With Caraway Seed

marshall@brulosophy.com (Marshall Schott) — Tue, 21 Dec 2021 06:00:00 +0000

Brewers have been using different spices to create unique beers for ages, though one spice that hasn't received much attention is caraway seed, which is known more for its use in baking and cooking. In this episode, contributor Steve Thanos joins Marshall to talk about brewing with caraway seed and the results of an interesting xBmt on the subject.

| Relevant Article |

Caraway Seed In A Dark Rye Saison xBmt

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Short & Shoddy: American Wheat Beer

marshall@brulosophy.com (Marshall Schott) — Tue, 14 Dec 2021 06:00:00 +0000

Inspired by, though characteristically different than, it's Bavarian cousin, American Wheat Beer is as refreshing as it is delicious. In this episode, contributor Andy Carter joins Marshall to talk about this relatively modern style as well as how one brewed using Short & Shoddy methods turned out.

| Relevant Article |

Short & Shoddy American Wheat Beer

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Brewing Sanitizers: Star San & Iodophor

marshall@brulosophy.com (Marshall Schott) — Tue, 7 Dec 2021 06:00:00 +0000

Good sanitization is key to producing quality beer, and two of the most common sanitizers used by homebrewers are Star San and Iodophor. In this episode, contributor Cade Jobe joins Marshall to chat about these popular sanitizers as well as the results of an xBmt on the topic.

| Relevant Article |

Star San vs. Iodophor xBmt

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exBEERience: Going Pro w/ Loose Ends Brewing Company

marshall@brulosophy.com (Marshall Schott) — Tue, 30 Nov 2021 06:00:00 +0000

Most homebrewers spend some time fantasizing about turning their hobby into a profession, though only a few take that jump. In this episode, Marshall is joined by John Loose from Loose Ends Brewing out of Dayton, OH to chat about his experience going pro.

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Yeast Pitch Rate And Weissbier

marshall@brulosophy.com (Marshall Schott) — Tue, 23 Nov 2021 06:00:00 +0000

Pitching the proper amount of yeast is generally viewed as one way to ensure a clean fermentation, though for styles like Weissbier, yeast pitch rate is viewed by some as being like a knob the brewer can use to adjust fermentation character. In this episode, contributor Cade Jobe sits down with Marshall to discuss yeast pitch rate as it relates to Weissbier and the results of an interesting xBmt on the topic.

| Relevant Article |

Underpitch vs. Overpitch Weissbier xBmt

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Brü's Views: Accepting & Giving Feedback

marshall@brulosophy.com (Marshall Schott) — Tue, 16 Nov 2021 06:00:00 +0000

In this Brü's Views episode, contributor Cade Jobe joins Marshall to discuss their thoughts on accepting and giving not just critical feedback, but positive feedback as well.

| Relevant Article |

Dealing With Critical Feedback, Or How To Take A Sucker Punch To The Gut

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Brü & A #20

marshall@brulosophy.com (Marshall Schott) — Tue, 9 Nov 2021 06:00:00 +0000

In this episode, contributor Andy Carter joins Marshall to answer a bunch of listener submitted questions.

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Brewing With Baker's Yeast

marshall@brulosophy.com (Marshall Schott) — Tue, 2 Nov 2021 04:00:00 +0000

Contributor Andy Carter joins Marshall to talk about the differences and similarities between brewer's and baker's yeast, as well as the results of an interesting exBEERiment on the topic.

| Relevant Article |

Brewer's Yeast vs. Baker's Yeast xBmt

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Live Q&A With Cade Jobe

marshall@brulosophy.com (Marshall Schott) — Tue, 19 Oct 2021 04:00:00 +0000

In July of 2021, The Brü Lab host and Brülosophy contributor, Cade Jobe, spent an hour answering questions asked by Patrons of Brülosophy. Usually reserved for Patrons' eyes and ears only, we decided to make this session public as a way to thank all of our listeners. If you'd like to participate in future sessions, become a Patron today!

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Short & Shoddy: Trappist Single

marshall@brulosophy.com (Marshall Schott) — Tue, 12 Oct 2021 04:00:00 +0000

Belgium is known for many things, one of which is unique and delicious beers. In this episode, contributor Andy Carter joins Marshall to discuss the Belgian style known as Trappist Single as well the results of Marshall's attempt to brew one using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Trappist Single

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Using US Caramel & UK Crystal Malts In Belgian Pale Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 5 Oct 2021 04:00:00 +0000

Belgian Pale Ale is a style whose character comes not just from yeast, but specialty malts. In this episode, contributor Andy Carter joins Marshall to talk about the differences between US Caramel and UK Crystal malts, particularly as it pertains to this tasty style of beer.

| Relevant Article |

US Caramel vs. UK Crystal Malts In Belgian Pale Ale xBmt

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exBEERience: Designing Beer Recipes

marshall@brulosophy.com (Marshall Schott) — Tue, 28 Sep 2021 04:00:00 +0000

Brewing is a mix of science and art, the latter of which comes into play when designing recipes. In this episode, contributor Cade Jobe joins Marshall to discuss their experiences coming up with their own beer recipes over the years.

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Naturally Carbonating Beer With Sucrose And Honey

marshall@brulosophy.com (Marshall Schott) — Tue, 21 Sep 2021 04:00:00 +0000

Natural carbonation occurs when yeast metabolize sugars and produce CO2 as a byproduct. In this episode, contributor Cade Jobe joins Marshall to talk about the use of both sucrose (table sugar) and honey as a priming sugar for carbonating beer.

| Relevant Article |

Natural Carbonation: Sucrose vs. Honey xBmt

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Jersey's Farewell Beer Review w/ Friends

marshall@brulosophy.com (Marshall Schott) — Tue, 14 Sep 2021 04:00:00 +0000

The One Minute Beer Review with Jersey & Tim was a silly idea Marshall had just a couple months after The Brülosophy Podcast started. It became a staple of the show thanks in large part to the huge personality of one Jonathan "Jersey" Burd. With Jersey recently retiring from the military, he and his family moved to a new state, so the guys got together for a final farewell show where they reviewed beers, read comments submitted by listeners, and reminisced about the past 4 years.

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Brü's Views: Dessert Beers

marshall@brulosophy.com (Marshall Schott) — Tue, 7 Sep 2021 04:00:00 +0000

There's nothing new about using curious adjuncts in beer, though it seems the practice has blown up over the last decade, which has led to the introduction of an interesting new "style." Contributor Andy Carter joins Marshall in this episode to discuss their unabashed thoughts about dessert beers.

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Using Yeast Nutrient In Hard Cider

marshall@brulosophy.com (Marshall Schott) — Tue, 31 Aug 2021 04:00:00 +0000

As a living organism, yeast requires nutrients for optimal performance, regardless of what it's fermenting. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the use of yeast nutrient when making cider as well as a fascinating experiment on the subject.

| Relevant Article |

Impact Using Yeast Nutrient Has On Cider

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Brü & A #19

marshall@brulosophy.com (Marshall Schott) — Tue, 24 Aug 2021 04:00:00 +0000

For the 200th episode of The Brülosophy Podcast, contributor Cade Jobe joins Marshall to answer listener submitted questions.

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Short & Shoddy: Cream Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 17 Aug 2021 04:00:00 +0000

The curiously named Cream Ale is one of the truly American styles of beer that's brewed with unique ingredients and process. Contributor Cade Jobe joins Marshall to discuss this tasty style as well as how one turned out when brewed using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Cream Ale

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Roasted Grains In English Porter

marshall@brulosophy.com (Marshall Schott) — Tue, 10 Aug 2021 04:00:00 +0000

In order to make darker styles of beer such as English Porter, it's imperative to use roasted grains, two of the most popular being Black Malt and Roasted Barley. In this episode, contributor Andy Carter joins Marshall to talk about the purported differences between these two grains, their use in English Porter, and results of an xBmt on the topic.

| Relevant Article |

Roasted Barley vs. Black Malt In English Porter xBmt

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exBEERience: Water Chemistry Adjustments

marshall@brulosophy.com (Marshall Schott) — Tue, 3 Aug 2021 04:00:00 +0000

Water makes up the largest portion of beer, so it makes sense that paying attention to it would be a good thing. In this episode, contributor Cade Jobe sits down with Marshall to chat about their experiences with water chemistry adjustments.

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The End Of An Era...

marshall@brulosophy.com (Marshall Schott) — Thu, 29 Jul 2021 08:57:02 +0000

The time has finally come to make an unfortunate change. If you're a fan of The Brülosophy Podcast, please complete this single question survey to let us know what you think we should do in the future.

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Using Flaked Maize In Cream Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 27 Jul 2021 04:00:00 +0000

Cream Ale is an American hybrid beer known for being made with a portion of corn, an ingredient viewed by some as negatively impacting beer quality. In this episode, contributor Andy Carter joins Marshall to discuss the history of both Cream Ale and the use of corn when brewing it, as well as the results of an xBmt on the topic.

| Relevant Articles |

Impact Of Flaked Maize On Cream Ale xBmt

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Live Q&A With Andy Carter

marshall@brulosophy.com (Marshall Schott) — Tue, 13 Jul 2021 04:00:00 +0000

In May of 2021, Brülosophy's Andy Carter sat down for about an hour with Patrons of Brülosophy to answer a bevy of interesting questions. Usually reserved for Patrons' eyes and ears only, we decided to make this session public as a way to thank all of our listeners. If you'd like to participate in future sessions, become a Patron today!

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Using Wheat Malt In American IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 6 Jul 2021 04:00:00 +0000

While technically a base malt, wheat malt is often used in relatively small proportions to boost the body and improve the foam stability of myriad styles. In this episode, contributor Andy Carter joins Marshall to talk about the use of wheat malt in American IPA and go over the results of a fascinating xBmt on the subject.

| Relevant Articles |

Impact Of Wheat Malt On American IPA xBmt

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Brü's Views: On Drinking & Health - Listener Reactions

marshall@brulosophy.com (Marshall Schott) — Tue, 29 Jun 2021 04:00:00 +0000

After dropping our last Brü's Views episode where contributor Cade Jobe and Marshall shared their opinions on health as it relates to drinking alcohol, a bunch of listeners wrote in to share their thoughts and experiences.

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Souring Beer In An Open Vessel

marshall@brulosophy.com (Marshall Schott) — Tue, 22 Jun 2021 04:00:00 +0000

When it comes to making sour beer, it's often recommended to keep the vessel sealed in order to reduce oxygen exposure. In this episode, contributor Cade Jobe joins Marshall to discuss the idea of souring in an open vessel as well as the results of an xBmt on the subject.

| Relevant Articles |

Souring In An Open Vessel xBmt

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Short & Shoddy: Irish Red Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 15 Jun 2021 04:00:00 +0000

Known for its delicious malt flavor and gorgeous red color, Irish Red Ale is a classic style that we feel doesn't get the attention it deserves. In this episode, contributor Cade Jobe joins Marshall to talk about the history and traditional approach for brewing Irish Red Ale, as well as what tasters thought of one brewed using Short & Shoddy methods.

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Short & Shoddy Irish Red Ale

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Brü & A #18

marshall@brulosophy.com (Marshall Schott) — Tue, 8 Jun 2021 04:00:00 +0000

We made it to episode 190, which means it's time for another Brü & A! In this episode, Andy Carter joins Marshall to respond to a list of interesting listener submitted questions.

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Storing Beer In CO2 Pressurized Growlers

marshall@brulosophy.com (Marshall Schott) — Tue, 1 Jun 2021 04:00:00 +0000

Taking beer from a tap from one place to another requires the use of a vessel, which historically has been glass growlers. However, recently, companies have started producing stainless steel growlers that are insulated and can be pressurized with CO2. Contributor Cade Jobe joins Marshall in this episode to discuss their thoughts on how these modern growlers compare to other types of beer storage vessels, and they also go over the results of a fascinating xBmt on the topic.

| Relevant Articles |

Storing Beer In A CO2 Pressurized Growler xBmt

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exBEERience: Off-Flavors In Beer

marshall@brulosophy.com (Marshall Schott) — Tue, 25 May 2021 04:00:00 +0000

There are a number of off-flavors that can occur in beer, from diacetyl and DMS to astringency and metallic. In this episode, contributor Cade Jobe joins Marshall to discuss a list of the most common off-flavors, focusing on how they are created, ways to avoid them, and their experiences with each over the years.

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Brewing With A Stainless Hop Spider

marshall@brulosophy.com (Marshall Schott) — Tue, 18 May 2021 04:00:00 +0000

There are a number of reasons a brewer might choose to filter their kettle hop additions, from avoiding clogged pumps to producing clearer wort. In this episode, contributor Andy Carter joins Marshall to talk about using a stainless hop spider as well as the results of an xBmt comparing beers made with and without such a tool.

| Relevant Articles |

Stainless Hop Spider xBmt

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Brü's Views: On Drinking & Health

marshall@brulosophy.com (Marshall Schott) — Tue, 11 May 2021 04:00:00 +0000

In this episode, contributor Cade Jobe joins Marshall to discuss the often overlooked topic of physical and mental health as it relates to drinking alcohol.

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Brewing Stout With Malt Extract

marshall@brulosophy.com (Marshall Schott) — Tue, 4 May 2021 04:00:00 +0000

Malt extract is made from the same malt all-grain brewers use to make beer, and while some believe it can be used to produce beers identical to those made using only grains, others claim it imparts its own unique characteristics. In this episode, contributor Cade Jobe joins Marshall to talk about the impact malt extract has when making Stout.

| Relevant Articles |

Brewing Stout With Malt Extract xBmt

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Short & Shoddy: Double IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 27 Apr 2021 04:00:00 +0000

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 of the Double IPA. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the history and traditional approach for brewing Double IPA, as well as what tasters thought of one brewed using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Double IPA

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Base Malts For German Pils

marshall@brulosophy.com (Marshall Schott) — Tue, 20 Apr 2021 04:00:00 +0000

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 Marshall to chat about the base malts used for German Pils as well as the results of an xBmt comparing pilsner and pale malts.

| Relevant Articles |

Pilsner Malt vs. Pale Malt In German Pils xBmt

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exBEERience: Harvesting & Reusing Yeast

marshall@brulosophy.com (Marshall Schott) — Tue, 13 Apr 2021 04:00:00 +0000

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 experiences harvesting and reusing yeast.

| Relevant Articles |

Harvesting Yeast From Starters

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Brewing With Acidulated Malt

marshall@brulosophy.com (Marshall Schott) — Tue, 6 Apr 2021 04:00:00 +0000

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 involved the use of acidulated malt. In this episode, contributor Cade Jobe joins Marshall to discuss this unique ingredient as well as the results of an interesting xBmt on the topic.

| Relevant Articles |

Acidulated Malt vs. Phosphoric Acid xBmt

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Brü & A #17

marshall@brulosophy.com (Marshall Schott) — Tue, 30 Mar 2021 04:00:00 +0000

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 listener submitted questions.

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Brü's Views: Adherence To Brewing Traditions

marshall@brulosophy.com (Marshall Schott) — Tue, 16 Mar 2021 04:00:00 +0000

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 traditional approaches. In this episode, contributor Cade Jobe joins Marshall to talk about their unfiltered opinions on the adherence to brewing traditions.

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Using Fruit In Belgian Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 9 Mar 2021 06:00:00 +0000

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 episode, contributor Cade Jobe sits down with Marshall to chat about using fruit in Belgian Ale as well as go over the results of an xBmt comparing different methods for adding fruit.

| Relevant Articles |

Frozen Fruit vs. Tincture In Belgian Dubbel xBmt

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Short & Shoddy: Munich Dunkel

marshall@brulosophy.com (Marshall Schott) — Tue, 2 Mar 2021 06:00:00 +0000

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 Munich Dunkel, which contributor Cade Jobe joins Marshall to chat about on this episode.

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Short & Shoddy Munich Dunkel

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Methods For Carbonating Saison

marshall@brulosophy.com (Marshall Schott) — Tue, 23 Feb 2021 06:00:00 +0000

Saison is a style of beer that's known to be a bit more carbonated than other styles, which lends to its general drinkability. In this episode, contributor Andy Carter joins Marshall to discuss various carbonation methods with a specific focus on how they apply to Saison.

| Relevant Articles |

Keg Conditioning vs. Force Carbonation In Saison xBmt

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exBEERience: Going Pro w/ Crow & Wolf Brewing

marshall@brulosophy.com (Marshall Schott) — Tue, 16 Feb 2021 06:00:00 +0000

It's likely most homebrewers spend a least a little time dreaming about turning their hobby into a profession, and there are a number of ways to go about doing it. In this episode, Marshall sits down with the crew from new brewery, Crow & Wolf Brewing Company, to chat about their experience going pro.

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Double Dosing High OG Beer With Oxygen

marshall@brulosophy.com (Marshall Schott) — Tue, 9 Feb 2021 06:00:00 +0000

Yeast require oxygen to properly ferment sugary wort into beer, which is especially important when making high OG styles. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the importance of oxygen as a yeast nutrient and the method of dosing a beer twice with pure oxygen, as well as the results of an xBmt on the topic.

| Relevant Articles |

Double Dosing High OG Wort With Oxygen xBmt

The Effects of Osmotic Pressure and Ethanol on Yeast Viability and Morphology

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Brü's Views: Online Forums & Groups

marshall@brulosophy.com (Marshall Schott) — Tue, 2 Feb 2021 06:00:00 +0000

The internet made it possible for brewers from around the world to easily communicate with each other, ultimately leading to the formation of various forums and groups. In this episode, contributor Andy Carter and Marshall share their unabashed opinions on these forums in general as well as some of the ones they have experience with.

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Sulfate To Chloride Ratios In NEIPA

marshall@brulosophy.com (Marshall Schott) — Tue, 26 Jan 2021 06:00:00 +0000

The mineral makeup of the water used to brew with has been shown to have a perceptible impact on beer, and one way to approach adjusting it is by focusing on the ratio of sulfate to chloride. Whereas classic American IPA has tended to favor higher sulfate, many brewers of NEIPA rely on high chloride content to achieve their juicy goals. In this episode, contributor Andy Carter joins Marshall to chat about sulfate to chloride ratios as it pertains to NEIPA as well as the results of an interesting xBmt on the topic.

| Relevant Article |

Sulfate To Chloride Ratio In NEIPA xBmt

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Short & Shoddy: American Amber Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 19 Jan 2021 06:00:00 +0000

A beer style that once was quite popular but currently seems to have faded into the background, American Amber Ale can possess a fairly wide range of characteristics, and we think it's delicious! In this episode, contributor Cade Jobe chats with Marshall about this classic American style as well as the outcome of a batch made using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy American Amber Ale

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Brü & A #16

marshall@brulosophy.com (Marshall Schott) — Tue, 12 Jan 2021 06:00:00 +0000

Happy New Year! We made it to our 170th episode, which means it's time for another Brü & A. Contributor Jake Huolihan joins Marshall in this episode to answer a bevy of listener submitted questions.

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Hot-Side Aeration

marshall@brulosophy.com (Marshall Schott) — Tue, 5 Jan 2021 06:00:00 +0000

Aerating wort during the mash, lauter, and boil stages of the brewing process, aka hot-side aeration, is believed by many to have a negative impact on beer, though others view this claim as myth. In this episode, contributor Cade Jobe sits down with Marshall to discuss all things HSA including the results of an xBmt on the subject.

| Relevant Article |

Hot-Side Aeration xBmt

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exBEERience: exBEERimental Brewing

marshall@brulosophy.com (Marshall Schott) — Tue, 29 Dec 2020 06:00:00 +0000

Brülosophy is all about experimenting with brewing and beer. In this episode, contributor Cade Jobe joins Marshall to talk about their experiences performing various types of brewing experiments, discussing the process from design to sharing the results.

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Steeping Roasted Grains In Wort

marshall@brulosophy.com (Marshall Schott) — Tue, 22 Dec 2020 06:00:00 +0000

Including roasted grains in the mash has the effect of reducing pH, which many believe can result in less than desirable characteristics. One way around this is to omit the roasted grains from the mash then steep them in the wort prior to boiling. In this episode, Marshall is joined by contributor Andy Carter to discuss this unique technique as well as the results from an xBmt on the method.

| Relevant Article |

Steeping Roasted Grains xBmt

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Brü's Views: Hard Seltzer

marshall@brulosophy.com (Marshall Schott) — Tue, 15 Dec 2020 06:00:00 +0000

Over the last few years, boozy sparkling water has taken the world by storm, offering drinkers fruit-flavored fizziness that packs a fraction of the calories in beer. In this episode, contributor Andy Carter joins Marshall to talk about their views on both the rise in hard seltzer as well as making them at home.

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Cool Sparging

marshall@brulosophy.com (Marshall Schott) — Tue, 8 Dec 2020 06:00:00 +0000

During the mash step, starches in malted barley get converted into fermentable sugar, which then get rinsed from the grains during the sparge step. It's commonly said that the ideal temperature of the sparge water is 170˚F/77˚C, though some have experimented with sparging with cooler water. In this episode, contributor Cade Jobe joins Marshall to discuss the merits of cool sparging as well as the results of an exBEERiment on the method.

| Relevant Article |

Cool Sparge xBmt

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Short & Shoddy: Belgian Dubbel

marshall@brulosophy.com (Marshall Schott) — Tue, 24 Nov 2020 09:00:00 +0000

The country of Belgium is known for many things, one of which is delicious beer. Originally brewed by Trappist monks, Belgian Dubbel is one such style, which contributor Cade Jobe and Marshall chat about in this episode.

| Relevant Article |

Short & Shoddy Belgian Dubbel

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Dry Hopping NEIPA At Yeast Pitch

marshall@brulosophy.com (Marshall Schott) — Tue, 17 Nov 2020 09:00:00 +0000

Dry hopping is the technique used to impart IPA with fresh hoppy goodness, and while this was traditionally done toward the end of fermentation, brewers of modern IPA variants have been moving it up a bit. In this episode, contributor Cade Jobe sits down with Marshall to chat about the method of adding dry hop additions at yeast pitch and discuss the results of an xBmt on this topic.

| Relevant Article |

Dry Hopping NEIPA At Yeast Pitch xBmt

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Live Q&A With Mitch Steele

marshall@brulosophy.com (Marshall Schott) — Tue, 10 Nov 2020 09:00:00 +0000

Back in February 2020, Mitch Steele from New Realm Brewing out of Atlanta, GA sat down with Brülosophy Patrons for an hour to answer questions on topics ranging from his time at Anheuser-Busch and Stone Brewing to NEIPA and guitars. Usually reserved for Patrons' eyes and ears only, we decided to make this session public as a way to thank all of our listeners. If you'd like participate in future sessions, become a Patron today!

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exBEERience: Building A Draft System

marshall@brulosophy.com (Marshall Schott) — Tue, 3 Nov 2020 09:00:00 +0000

One of the coolest upgrades a homebrew can make is going from bottling to kegging, which often involves building either a kegerator or keezer. In this exBEERience episode, contributor Andy Carter joins Marshall to chat about their experiences building and using different types of draft systems.

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Brü & A #15

marshall@brulosophy.com (Marshall Schott) — Tue, 27 Oct 2020 07:00:00 +0000

The Brülosophy Podcast has made it to 160 episodes, which means it's time for another Brü & A! Contributor Phil Rusher sits down with Marshall to answer questions submitted by listeners.

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Impact Of Mash Temperature On English Porter

marshall@brulosophy.com (Marshall Schott) — Tue, 20 Oct 2020 07:00:00 +0000

Mash temperature has a predictable objective effect on beer, which has led many to presume a subjective perceptible impact. In this episode, contributor Andy Carter joins Marshall to discuss mash temperature and how it relates specifically to English Porter.

| Relevant Article |

English Porter Mash Temperature xBmt

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Brü's Views: Brewing With Adjuncts

marshall@brulosophy.com (Marshall Schott) — Tue, 13 Oct 2020 07:00:00 +0000

In addition to the four core brewing ingredients of water, malt, hops, and yeast, brewers use a variety of adjuncts to create unique beers. In this Brü's Views episode, contributor Andy Carter joins Marshall to discuss their unabashed opinions on the use of such adjuncts and the beers they're used to make.

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Beer Storage Temperature

marshall@brulosophy.com (Marshall Schott) — Tue, 6 Oct 2020 07:00:00 +0000

In this episode, contributor Cade Jobe sits down with Marshall to talk about the impact storage temperature has on beer and discuss the results of an exBEERiment on the subject.

| Relevant Article |

Beer Storage Temperature xBmt

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One-In-Eight: Helping Others By Buying Hops

marshall@brulosophy.com (Marshall Schott) — Thu, 1 Oct 2020 16:59:00 +0000

1 in 8. That's the proportion of women who will be diagnosed with breast cancer in their lifetime, and most will end up requiring treatment and aftercare, which is neither easy nor cheap. The One-In-Eight project aims to raise awareness and money for the Wellness House of Yakima, a place where women affected by cancer receive the care they need. In this special episode, two-time breast cancer survivor, Shelley Desmarais from CLS Farms, joins Marshall to talk about this year's collaboration between CLS Farms, Yakima Valley Hops, and Roy Farms that allows brewers to contribute to a great cause by simply buying hops grown specifically for this purpose.

Buy Triumph hops now at Yakima Valley Hops and Spot Hops!

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Short & Shoddy: Berliner Weisse

marshall@brulosophy.com (Marshall Schott) — Tue, 29 Sep 2020 07:00:00 +0000

Sour beer has grown massively in popularity over the last few years, and one style that's received a good amount of attention is Berliner Weisse, not just because it's delicious and refreshing, but also because it's pretty easy to make. In this episode, contributor Malcolm Frazer joins Marshall to talk about this historical style as well as how a version made using Short & Shoddy methods turned out.

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Continuous CO2 Purging When Kegging

marshall@brulosophy.com (Marshall Schott) — Tue, 22 Sep 2020 07:00:00 +0000

One of the biggest vectors for oxygen exposure on the cold-side occurs when transferring beer from a fermentation vessel to a keg. In this episode, contributor Cade Jobe chats with Marshall about a method for reduce cold-side oxidation that involves continuously purging both the keg and the fermenter during the transfer process.

| Relevant Article |

Continuous CO2 Purging xBmt

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exBEERience: Brewing With Barrels

marshall@brulosophy.com (Marshall Schott) — Tue, 15 Sep 2020 07:00:00 +0000

In this exBEERience episode, contributor Andy Carter joins Marshall to talk about the ins and the outs of brewing with barrels.

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Brewing With Toasted Oats

marshall@brulosophy.com (Marshall Schott) — Tue, 8 Sep 2020 07:00:00 +0000

Oats have been used to make beer for centuries and are currently associated with styles like Oatmeal Stout and New England IPA. Whereas standard flaked oats are most common, some brewers choose to toast their oats before use to contribute unique characteristics said to be like oatmeal cookies. In this episode, contributor Matt Del Fiacco sits down with Marshall to discuss the use of oats in brewing, how to go about toasting oats, and the results of an xBmt on the topic.

| Relevant Article |

Toasted Oats xBmt

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Brü's Views: Brewing In A Pandemic

marshall@brulosophy.com (Marshall Schott) — Tue, 1 Sep 2020 07:00:00 +0000

The COVID-19 pandemic has unquestionably impacted folks from all corners of the brewing industry, and that includes us here at Brülosophy. In this Brü's Views episode, contributor Cade Jobe joins Marshall to chat about how being quarantined for so long as affected their own brewing, how they've adapted, and share some tips some might find helpful.

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Using Olive Oil In Place Of Oxygenation

marshall@brulosophy.com (Marshall Schott) — Tue, 25 Aug 2020 07:00:00 +0000

Oxygen is one of the most important yeast nutrients because it gets used to synthesize sterols and unsaturated fatty acids. Awhile ago, some clever brewers proposed the idea of using olive oil in place of oxygen and provided research that seemed to back it up. In this episode, contributor Cade Jobe joins Marshall to talk about this odd method and the results of an xBmt on the subject.

| Relevant Article |

Olive Oil In Place Of Aeration xBmt

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Brü & A #14

marshall@brulosophy.com (Marshall Schott) — Tue, 11 Aug 2020 07:00:00 +0000

We made it to episode 150, which means it's time for us to answer more listener submitted questions. If you have questions you'd like for us to respond to in a future Brü & A episode, email them to feedback@brulosophy.com.

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Short & Shoddy: Session IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 4 Aug 2020 07:00:00 +0000

Session IPA is relatively new style that offers all the hoppy goodness of a traditional American IPA but with a much lower amount of alcohol. In this episode, contributor Malcolm Frazer joins Marshall to talk about the advent of Session IPA as well as what tasters thought of one brewed using Short & Shoddy methods.

| Relevant Article |

Short & Shoddy Session IPA

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Brewing With Zinc

marshall@brulosophy.com (Marshall Schott) — Tue, 28 Jul 2020 07:00:00 +0000

Like all living organisms, yeast perform best when provided the proper nutrients, and zinc is viewed by many as being one of the most important. In this episode, contributor Cade Jobe sits down with Marshall to chat about the use of zinc in brewing and discuss the results of an interesting xBmt on the subject.

| Relevant Article |

Impact Of Adding Zinc At Yeast Pitch xBmt

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exBEERience: Cleaning & Sanitation

marshall@brulosophy.com (Marshall Schott) — Tue, 21 Jul 2020 07:00:00 +0000

In this exBEERience episode, contributor Andy Carter joins Marshall to chat about their experiences keeping all of their brewing gear clean and sanitized.

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Introducing LupoMAX: A New Hop Product From Haas

marshall@brulosophy.com (Marshall Schott) — Tue, 14 Jul 2020 07:00:00 +0000

Marshall sits down with Phil Chou and Jeff Dailey from Haas as well as Kaleb Schwecke from Yakima Valley Hops to talk about a brand new hop product called LupoMAX, which is sure to please the palates of all the hop-heads out there. Make sure to pick up your Citra, Mosaic, and Sabro LupoMAX from Yakima Valley Hops or Spot Hops before they're all gone!

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Brewing With Sucrose & Dextrose

marshall@brulosophy.com (Marshall Schott) — Tue, 7 Jul 2020 07:00:00 +0000

While barley malt is the primary source of sugar in beer, there are times the use of an alternative fermentable are warranted. Some of the most common non-malt sugars used in brewing are table sugar (sucrose) and corn sugar (dextrose). In this episode, contributor Matt Del Fiacco joins Marshall to chat about the use of sucrose and dextrose in brewing and discuss the results of an xBmt comparing the two.

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Dextrose Vs. Sucrose xBmt

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Brü's Views: Homebrew Clubs

marshall@brulosophy.com (Marshall Schott) — Tue, 30 Jun 2020 07:00:00 +0000

Homebrew clubs are one of the best ways for brewers to access others who share their passion for brewing and beer. In this Brü's Views episode, contributor Andy Carter joins Marshall to discuss their experiences in and unabashed thoughts about the good, the bag, and the ugly sides of homebrew clubs.

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Using SMB When Packaging Pale Malty Beer

marshall@brulosophy.com (Marshall Schott) — Tue, 23 Jun 2020 07:00:00 +0000

Cold-side oxidation can turn a good beer bad in little time, which has led many to employ methods to reduce exposing their beer to oxygen. One such method involves adding a chemical antioxidant known as sodium metabisulfite (SMB) at packaging. In this episode, contributor Jake Huolihan sits down with Marshall to talk about his experiences using SMB to mitigate oxygen and the results of a fascinating xBmt on the topic.

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Impact Of Adding SMB To Kölsch At Packaging xBmt

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Short & Shoddy: New England IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 16 Jun 2020 07:00:00 +0000

New England IPA is one of the newer styles on the block that's brewed using a particular set of ingredients and methods known to contribute to its unique appearance and characteristics. In this episode, contributor Malcolm Frazer joins Marshall to discuss the history of NEIPA, common approaches to brewing good examples, and what tasters thought of a version made using Short & Shoddy methods.

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Packaging On Star San Foam

marshall@brulosophy.com (Marshall Schott) — Tue, 9 Jun 2020 07:00:00 +0000

Star San is one of the most popular sanitizers used by brewers, as it's easy to use and very effective. However, one concern some have posed has to do with the large amount of foam Star San tends to leave behind in the packaging vessel, as some worry it can impact beer character. In this episode, Marshall is joined by contributor Cade Jobe to discuss the use of Star San as well as the results of a fascinating xBmt on the subject.

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Impact Star San Foam Has On Beer Character xBmt

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Brü & A #13

marshall@brulosophy.com (Marshall Schott) — Tue, 2 Jun 2020 07:00:00 +0000

Another 10 episodes have come and gone, which means it's time for us to answer a set of listener submitted questions. If you have questions you'd like for us to respond to in a future Brü & A episode, you can email them to feedback@brulosophy.com.

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Filtering Dry Hops With Stainless Mesh

marshall@brulosophy.com (Marshall Schott) — Tue, 19 May 2020 07:00:00 +0000

Dry hopping is viewed as being perhaps the best way to impart beer with a pungent punch of hoppy goodness. While many add this charge of hops directly to the fermenting beer, others prefer to use a filter. In this episode, contributor Brian Hall joins Marshall to discuss the purported pros and cons of using stainless mesh to filter dry hops as well as the results of an xBmt performed on the subject.

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Impact Of Stainless Mesh Filter On Dry Hop Character xBmt

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exBEERience: On Going Pro w/ Malcolm Frazer

marshall@brulosophy.com (Marshall Schott) — Tue, 12 May 2020 07:00:00 +0000

Like many homebrewers, Brülosophy's Malcolm Frazer had always held onto the dream of one day leaving his typical 9-to-5 job to brew on the professional scale, and he eventually took the leap a few years ago. In this exBEERience episode, Malcolm chats with Marshall about how he made the decision to go pro and what the experience has been like.

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The Vorlauf Effect

marshall@brulosophy.com (Marshall Schott) — Tue, 5 May 2020 07:00:00 +0000

Once the mash rest is complete, brewers are often taught to perform a vorlauf, which involves recirculating sweet wort until it flows clear so as not to transfer spent grain bits to the brew kettle. In this episode, contributor Andy Carter joins Marshall to discuss the vorlauf process as well as the results of a very interesting xBmt on the topic.

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The Vorlauf Effect: Testing The Extreme

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Brü's Views: Cutting Corners When Brewing Lagers

marshall@brulosophy.com (Marshall Schott) — Tue, 28 Apr 2020 07:00:00 +0000

Lagers are amazing, but a lot of people refrain from brewing them because of all the "required" steps involved. However, over the last few years, some of us have approached lager brewing from a different perspective, adapting methods to make the process easier. In this episode, contributor Cade Jobe joins Marshall to talk about their opinions on cutting corners when brewing lagers.

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Extended Time In Primary Fermenter

marshall@brulosophy.com (Marshall Schott) — Tue, 21 Apr 2020 07:00:00 +0000

Back in the early days of homebrewing, it was customary for brewers to transfer their beer out of the primary fermentation vessel into a secondary vessel for a period of conditioning before packaging, though nowadays it's common to ferment in primary only. For some, this means extending the time the beer spends on the trub, which has been purported to lead to certain issues. In this episode, contributor Jake Huolihan sits down with Marshall to talk about the impact leaving beer in the primary fermenter can have on beer as well as the results of fascinating xBmt on the topic.

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Impact Of Extended Time In Primary xBmt

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Short & Shoddy: English Porter

marshall@brulosophy.com (Marshall Schott) — Tue, 14 Apr 2020 07:00:00 +0000

With roots in 18th century England, English Porter is a traditional style of beer that's evolved a bit since it was first conceived. In this episode, contributor Malcolm Frazer chats with Marshall about this delicious historical style as well as the results of a batch brewed Short & Shoddy style.

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Short & Shoddy English Porter

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Reusing Yeast From A High OG Batch

marshall@brulosophy.com (Marshall Schott) — Tue, 7 Apr 2020 07:00:00 +0000

Brewing isn't the cheapest hobby, and one way brewers can save some money is by harvesting yeast that was previously used to ferment one beer and pitching it into a new batch of wort. When doing this, it's often recommended not to harvest from a high OG beer. In this episode, contributor Andy Carter joins Marshall to discuss reusing yeast, the purported concerns with harvesting from a high OG beer, and the result of an xBmt on the topic.

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Reusing Yeast From High OG Ale xBmt

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exBEERience: Electric Brewing

marshall@brulosophy.com (Marshall Schott) — Tue, 31 Mar 2020 07:00:00 +0000

Over the last few years, the numbers of homebrewers opting to use electricity as their energy source has rapidly grown. In this episode, contributor Matt Del Fiacco joins Marshall to discuss their experiences with electric brewing.

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A Message On COVID-19

marshall@brulosophy.com (Marshall Schott) — Tue, 24 Mar 2020 07:00:00 +0000

The COVID-19 pandemic is having an unprecedented impact on the beer and brewing industry. In this brief message, Marshall talks about some things we can all do to help during these trying times.

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Music: We're All In This Together | Old Crow Medicine Show

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Using Tinctures In Brewing

marshall@brulosophy.com (Marshall Schott) — Tue, 17 Mar 2020 07:00:00 +0000

The easiest and presumably most common method for adding spices to beer involves tossing them directly in at some point in the process, usually during the boil and/or fermentation. However, this method is believed by some to be a bit haphazard, leaving little room for controlling the pungency of the spice character, which has led to the use of alternative approaches. In this episode, contributor Cade Jobe joins Marshall to talk about the use of tinctures in brewing and discuss the results of an xBmt on the subject.

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Spice Tincture xBmt

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Brü & A #12

marshall@brulosophy.com (Marshall Schott) — Tue, 10 Mar 2020 07:00:00 +0000

We made it to our 130th episode, which means it's time for another Brü & A! Contributor Matt Del Fiacco joins Marshall to respond to a bunch of listener submitted questions on various topics.

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Brü's Views: Evaluation & Judging

marshall@brulosophy.com (Marshall Schott) — Tue, 3 Mar 2020 09:00:00 +0000

In this Brü's Views episode, contributor Cade Jobe joins Marshall to chat unabashedly about their opinions on beer evaluation and judging.

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Live Q&A with Chip Walton

marshall@brulosophy.com (Marshall Schott) — Tue, 25 Feb 2020 09:00:00 +0000

In December 2019, Patrons of Brülosophy spent over an hour with Chip Walton of Chop & Brew, during which Chip talked about his experience in Norway, answered questions about various brewing topics, and told the story of his first time meeting Marshall, among other things. While these livecasts are typically only available to Brülosophy Patrons, Chip agreed to let me share his session with all of our listeners.

To learn how you can be a part of future Q&A livecasts as well as receive other cool rewards for your support, check out the Brülosophy Patreon page now!

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Cold Crashing Speed

marshall@brulosophy.com (Marshall Schott) — Tue, 18 Feb 2020 09:00:00 +0000

Cold crashing is a relatively simple method brewers use to clarify beer prior to packaging. Yeast being the living organism it is, it's often recommended the temperature of beer be gently reduced over the course of a few days when cold crashing. In this episode, contributor Jake Huolihan joins Marshall to talk about the impact of crashing speed and the results of an interesting xBmt on the topic.

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Cold Crashing Speed xBmt

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Short & Shoddy: British Golden Ale

marshall@brulosophy.com (Marshall Schott) — Tue, 11 Feb 2020 09:00:00 +0000

As a relatively new style, British Golden Ale was inspired by the rise in popularity of fizzy yellow lager, though due to the heavier handed hopping rates it often gets compared to American Pale Ale. Crisp, refreshing, and endlessly crushable, contributor Matt Del Fiacco is a huge fan of this style and recently brewed one up using a number of corner-cutting methods. In this episode, Matt joins Marshall to talk about British Golden Ale as well as the results of his Short & Shoddy batch.

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Using Yeast Nutrient For Beer

marshall@brulosophy.com (Marshall Schott) — Tue, 4 Feb 2020 09:00:00 +0000

Being a living organism, yeast requires nutrients in order to ferment healthily. While many nutrients are naturally present in wort, others are deficient, which is why some brewers choose to add some themselves. In this episode, Marshall sits down with contributor Cade Jobe to discuss the various types of yeast nutrients, how they're purported to impact beer, and the results of an xBmt on the subject.

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Impact Of Yeast Nutrient In Beer xBmt

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exBEERience: Lager Fermentation

marshall@brulosophy.com (Marshall Schott) — Tue, 28 Jan 2020 16:11:20 +0000

Traditionally, lager beers are fermented cool then stored for a fairly long amount of time, which is believed to be an important component to creating the proper characteristics. In this episode, contributor Cade Jobe joins Marshall to discuss their experiences using various lager fermentation methods, from traditional to the most blasphemous.

Audio fixed

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Kveik Pitch Rate

marshall@brulosophy.com (Marshall Schott) — Tue, 21 Jan 2020 09:00:00 +0000

Yeast pitch rate is believed by many to be one of the most important aspects of making good beer, and for the most part, this requires propagation in a starter. However, when fermenting with Kveik, some have claimed underpitching leads to the production of more desirable characteristics. In this episode, contributor Matt Del Fiacco joins Marshall to talk about pitch rate when using Kveik and the results of an xBmt on the topic.

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Yeast Pitch Rate: Impact Of Underpitching Kveik xBmt

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Brü's Views: Hazy IPA

marshall@brulosophy.com (Marshall Schott) — Tue, 14 Jan 2020 09:00:00 +0000

Hazy IPA has taken the beer and brewing world by storm, and along with it has come a bunch of strongly held opinions. In this episode, contributor Brian Hall sits down with Marshall to discuss the history of New England and share their unabashed opinions about this novel style.

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Purging Keg Headspace

marshall@brulosophy.com (Marshall Schott) — Tue, 7 Jan 2020 09:00:00 +0000

Aroma is one of the first things noticed when enjoying a beer. Brewers of hoppy beers have long sought to pack as much flavor and aroma into their product, which they try to protect by whatever means necessary. In this episode, contributor Brian Hall joins discuss the method of purging a keg's headspace after packaging and the results of an interesting xBmt on the topic.

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Brü & A #11

marshall@brulosophy.com (Brülosophy) — Tue, 24 Dec 2019 06:00:00 +0000

We made it to episode 120, which means it's time for another Brü & A! Contributor Matt Del Fiacco joins Marshall to respond to host of listener submitted questions on various topics, from brewing methods to how much we actually drink.

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Short & Shoddy: International Pale Lager

marshall@brulosophy.com (Brülosophy) — Tue, 17 Dec 2019 09:00:03 +0000

Similar in many ways to the cans that line American liquor store shelves, International Pale Lager is a style many view as difficult to brew because it leaves so little to hide behind. In this episode, contributor Malcolm Frazer joins Marshall to talk about this easy drinking style as well as a batch brewed Short & Shoddy style. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Short & Shoddy International Pale Lager: http://brulosophy.com/2019/08/22/short-shoddy-international-pale-lager

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Fining With Gelatin At Yeast Pitch

marshall@brulosophy.com (Brülosophy) — Tue, 10 Dec 2019 09:00:33 +0000

Using gelatin to aid the clarification of beer has become quite common, as it's simple and generally quite effective. One issue when it comes to fining with gelatin is that the process of adding it can expose the fermented beer to oxidation. In this episode, we discuss the recommendation to add gelatin to chilled beer and the results of an xBmt on adding gelatin at yeast pitch. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Adding Gelatin At Cold Crash vs. Yeast Pitch xBmt: http://brulosophy.com/2019/08/19/the-gelatin-effect-adding-gelatin-at-cold-crash-vs-yeast-pitch-exbeeriment-results/

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exBEERience: Dealing With Efficiency Issues

marshall@brulosophy.com (Brülosophy) — Tue, 3 Dec 2019 09:00:03 +0000

Of the many process concerns voiced by all-grain brewers, one of the most common has to do with either low or inconsistent efficiency. In this episode, contributor Cade Jobe sits down with Marshall to talk about their experiences dealing with efficiency issues and discussing things they've done to make things better.

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Brewing With Rice

marshall@brulosophy.com (Brülosophy) — Tue, 26 Nov 2019 09:00:03 +0000

Uncommonly used in the production of craft beer, rice has been used in brewing for a long time, most recognizably as an adjunct in macro American lager. In this episode, contributor Matt Del Fiacco joins Marshall to chat about the use of rice in the brewing process as well as the results of an interesting xBmt on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Flaked Rice xBmt: http://brulosophy.com/2019/07/01/the-flaked-rice-effect-exbeeriment-results/

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Live Q&A with Matt Del Fiacco

marshall@brulosophy.com (Brülosophy) — Tue, 19 Nov 2019 09:00:23 +0000

A couple weeks ago, Brülosophy contributor Matt Del Fiacco spent about an hour taking questions from Patrons. These private Q&A sessions occur on a monthly basis and past guests have included folks like Russian River's Vinnie Cilurzo, Dr. Charlie Bamforth, John Palmer, The Alchemist's John Kimmich, and Gordon Strong, to name a few. To learn how to get involved as well as about all the other rewards you can receive for helping us bring you this show, visit PATREON.COM/BRULOSOPHY now! The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Brü's Views: Addressing The Hate

marshall@brulosophy.com (Brülosophy) — Tue, 12 Nov 2019 09:00:03 +0000

Brülosophy started in early 2014 and fairly quickly grew from a small blog with infrequent posts to a website with multiple articles published per week as well as a weekly podcast. Over the years, we've received our fair share of criticism about various things people think we're doing wrong. In this Brü's Views episode, long-time contributor Jake Huolihan joins Marshall to address some of the more common criticisms in an unabashed and honest way. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Impact Of Age On Crushed Malt

marshall@brulosophy.com (Brülosophy) — Tue, 5 Nov 2019 09:00:02 +0000

Freshness of ingredients if often touted as being key to producing quality beer, and when it comes to malt, it's widely believed it should be used as soon after it's crushed as possible. In this episode, contributor Cade Jobe joins Marshall to discuss the impact milling has on malt as well as the results of a fascinating xBmt where a beer was made with malt milled 6 months prior to being used. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Impact Of Age On Crushed Malt xBmt: http://brulosophy.com/2018/10/29/the-impact-of-age-on-crushed-malt-exbeeriment-results/

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Short & Shoddy: California Common

marshall@brulosophy.com (Brülosophy) — Tue, 29 Oct 2019 09:12:50 +0000

California Common is known to be one of the first truly American styles of beer that was purportedly consumed in large quantities by hopeful folks during the California Gold Rush. In this episode, contributor Malcolm Frazer joins Marshall to discuss this great style as well as how a version brewed using Short & Shoddy methods turned out.

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Malt Extract: Liquid vs. Dry

marshall@brulosophy.com (Brülosophy) — Tue, 22 Oct 2019 07:00:02 +0000

Malt extracts are used for various reasons, primarily as a way for new brewers to make beer with having to perform the mash step. When it comes to malt extract, there exist liquid and dry versions, and some hold strong opinions about which is best. In this episode, contributor Cade Jobe digs into malt extracts with Marshall before chatting about the results of an xBmt comparing liquid and dry versions. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Liquid Malt Extract vs. Dry Malt Extract xBmt: http://brulosophy.com/2019/05/27/liquid-malt-extract-lme-vs-dry-malt-extract-dme-exbeeriment-results/

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Brü & A #10

marshall@brulosophy.com (Brülosophy) — Tue, 15 Oct 2019 07:00:02 +0000

We made it to episode 110, which means it's time for another Brü & A! While visiting Yakima, WA for hop harvest, Marshall, Brian, and Jake sat down with some friends to answer listener questions while doing a little imbibing. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Double Dry Hopping

marshall@brulosophy.com (Brülosophy) — Tue, 8 Oct 2019 07:00:04 +0000

Dry hopping is a method brewers use to impart hoppy beers like IPA with heaps of hop aroma. While this is commonly done in a single dose, some claim that by making two separate dry hop durations, they get even more desirable hop character in their beer. In this episode, Marshall is joined by Brülosophy contributors Brian Hall and Jake Huolihan as well as professional brewer, Nate Cooper, of Yakima's Wandering Hop Brewery to discuss the double dry hop method and results from an xBmt on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Double Dry Hop xBmt: http://brulosophy.com/2015/05/04/single-vs-double-dry-hop-exbeeriment-results/

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exBEERience: Brewing Wet Hop Beers w/ Wandering Hop Brewery

marshall@brulosophy.com (Brülosophy) — Tue, 1 Oct 2019 07:00:00 +0000

Making beer with "wet" hops fresh from the field prior to being dried is an annual tradition for brewers in hop growing regions, as well as many green-thumb homebrewers. Recorded live from Yakima Valley Hops during hop harvest 2020, Marshall and Brian sit down with professional Yakima brewer, Nate Cooper, from Wandering Hop Brewery and The Late Addition podcast's Kaleb Schwecke to chat about brewing wet hop beers. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Brü It Yourself Wet Hop Ale: http://brulosophy.com/2018/12/06/bru-it-yourself-wet-hop-ipa/

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Dry Hop Saturation Point

marshall@brulosophy.com (Brülosophy) — Tue, 17 Sep 2019 07:00:16 +0000

As brewers of hoppy IPA are well aware, adding hops to fermented beer, aka dry hopping, is known to be the best way to impart heaps of delectable hop character. While it's commonly believed that "more is better," researchers from Oregon State University performed a study that called this idea into question. In this episode, Marshall sits down with contributor Cade Jobe to talk about Dr. Tom Shellhammer's findings suggesting there is a point of diminishing returns when it comes to dry hopping, as well as the results of a Brülosophy xBmt on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Dry Hop Saturation Point xBmt: http://brulosophy.com/2019/06/24/investigating-the-dry-hop-saturation-point-exbeeriment-results/ Surprising Science Of Dry Hopping by Pat Woodward: http://brulosophy.com/2019/02/21/the-surprising-science-of-dry-hopping-lessons-from-tom-shellhammer/

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Brü's Views: On Big Beer

marshall@brulosophy.com (Brülosophy) — Tue, 10 Sep 2019 07:00:26 +0000

In the worlds of craft beer and homebrewing, it's common to view "Big Beer," those massive corporations known for making the most popular backyard BBQ quaffers on the planet, as the epitome of evil. In this episode, Marshall is joined by contributor Matt Del Fiacco as well as his brother-in-law, Joe Schmidt, to share their opinions on Big Beer in general. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Impact Of Kettle Trub On A Pale Lager

marshall@brulosophy.com (Brülosophy) — Tue, 3 Sep 2019 07:00:06 +0000

It's commonly believed that kettle trub, the protein-rich gunk that falls to the bottom of the kettle post-boil. should be separated from the wort. In this episode, contributor Cade Jobe joins Marshall to discuss the impact fermenting a pale lager with high amounts of kettle trub has. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Impact Of Kettle Trub On Pale Lager xBmt: http://brulosophy.com/2018/03/26/kettle-trub-pt-3-the-impact-of-age-in-a-cool-fermented-lager-exbeeriment-results/

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Short & Shoddy: Vienna Lager

marshall@brulosophy.com (Brülosophy) — Tue, 27 Aug 2019 07:00:06 +0000

Originating from the beautiful Austrian city from which it gets its name, Vienna Lager is a slightly darker lager style that tends to favor a more characterful malt flavor as compared to other pale lagers. It's also absolutely delicious! In this episode, contributor Phil Rusher sits down with Marshall to chat about the interesting history of Vienna Lager, traditional methods for brewing it, as well as how one made using Short & Shoddy methods turned out. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Short & Shoddy Vienna Lager: http://brulosophy.com/2019/01/24/short-shoddy-vienna-lager/

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Decoction Mashing

marshall@brulosophy.com (Brülosophy) — Tue, 20 Aug 2019 07:00:06 +0000

Way back before we knew as much as we do today about the malting and brewing processes, brewers were forced to develop methods that would allow them to produce a consistent product. One such method involves taking portions of the mash and boiling it before putting it back in the mash to raise the temperature. In this day and age, given the availability of highly modified malts, many have ditched decoction altogether, yet some continue employing the process convinced it has a positive impact on beer character. In this episode, Marshall sits down with contributor Malcolm Frazer to discuss the decoction method as well as the results of a fascinating xBmt on the topic! The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Triple Decoction vs. Single Infusion xBmt: http://brulosophy.com/2016/12/12/mash-methods-pt-3-decoction-vs-single-infusion-exbeeriment-results/

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exBEERience: Fermentation Vessels

marshall@brulosophy.com (Brülosophy) — Tue, 13 Aug 2019 07:00:07 +0000

Fermentation is what turns boring wort into delicious beer, and these days there are numerous options for vessels to ferment in. In this episode, contributor Matt Del Fiacco joins Marshall to talk about their opinions on the various types of fermentation vessels, from plastic buckets to stainless conicals, based on their experiences. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Adjusting Mash pH With Acids

marshall@brulosophy.com (Brülosophy) — Tue, 6 Aug 2019 07:00:05 +0000

Managing mash pH is one way brewers ensure optimal efficiency as well as consistency between batches. For brewers of paler beers, this usually means adjusting the pH down, which can be easily done using various acids. In this episode, contributor Cade Jobe sits down with Marshall to discuss mash pH adjustment as well as the results of a couple xBmts comparing different types of acids. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Phosphoric vs. Lactic Acid for Mash pH Adjustment (Malcolm): http://brulosophy.com/2016/05/09/water-chemistry-pt-4-phosphoric-vs-lactic-acid-for-mash-ph-adjustment-exbeeriment-results/ Phosphoric vs. Lactic Acid for Mash pH Adjustment (Cade): http://brulosophy.com/2019/02/28/water-chemistry-lactic-acid-vs-phosphoric-acid-for-mash-ph-adjustment-the-bru-club-xbmt-series/

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Century Celebration With Jersey & Tim

marshall@brulosophy.com (Brülosophy) — Tue, 30 Jul 2019 07:00:05 +0000

We made it to 100 episodes! To celebrate, Jersey & Tim turned the tables on Marshall by having him blindly review a bunch of beers they picked out. Friends of show Craig Fry and Justin Pretzer, as well as Tim's wife, Michele, join in the fun as well. A huge thanks to all of our listeners, Patrons of Brülosophy, and show sponsors for bringing us this far! The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Links | Become a Patron of Brülosophy and get rewarded for your support at http://patreon.com/brulosophy Please use the links at http://brulosophy.com/support when shopping online.

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Brü's Views: Drinking And Brewing With Kids

marshall@brulosophy.com (Brülosophy) — Tue, 23 Jul 2019 07:00:04 +0000

Brewing beer is a great hobby that can fill time one might otherwise spend doing other things, which for those with kids might include typical parenting tasks or spending quality time with the family. In this episode, contributor Malcolm Frazer joins Marshall to talk not only about how they manage maintaining their brewing hobby while being parents, but their views on alcohol as it pertains to their children as well. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Fermentation Temperature: Kveik Yeast

marshall@brulosophy.com (Brülosophy) — Tue, 16 Jul 2019 07:00:53 +0000

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 ferment beer at terrifyingly high temps without producing undesirable off-flavors. In this episode, contributor Matt Del Fiacco joins Marshall to talk about Kveik yeast and the results of an xBmt they performed on this unique ingredient. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Fermentation Temperature: Imperial Yeast A43 Loki: http://brulosophy.com/2019/04/08/fermentation-temperature-imperial-yeast-a43-loki-kviek-exbeeriment-results/

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Short & Shoddy: Kölsch

marshall@brulosophy.com (Brülosophy) — Tue, 9 Jul 2019 07:00:04 +0000

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, traditional methods for brewing Kölsch, and the results of Marshall's attempt to brew one up using the Short & Shoddy process. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Short & Shoddy Kölsch: http://brulosophy.com/2018/09/20/short-shoddy-kolsch/

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The New IPA w/ Scott Janish

marshall@brulosophy.com (Brülosophy) — Tue, 2 Jul 2019 07:00:00 +0000

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, whose new book, The New IPA: A Scientific Guide To Hop Aroma And Flavor, goes into heavy detail on this hazy style. Scott shares key findings from his research and discusses them as they relate to past xBmts. Buy The New IPA now: https://amzn.to/2Xd7eHk The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Brewing With BrewTan B

marshall@brulosophy.com (Brülosophy) — Tue, 25 Jun 2019 06:59:59 +0000

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 processes. Recently, a chemical option hit the market called BrewTan B, which promises to extend shelf-life by simply using a small amount during the brewing process. In this episode, contributor Matt Del Fiacco joins Marshall to talk about his experiences using BrewTan B as well as the results of an interesting xBmt! The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | BrewTan B xBmt 1: http://brulosophy.com/2018/02/12/the-brewtan-b-effect-pt-1-immediate-impact-on-various-beer-characteristics-exbeeriment-results/ BrewTan B xBmt 2: http://brulosophy.com/2018/08/06/the-brewtan-b-effect-pt-2-impact-on-various-beer-characteristics-after-aging-exbeeriment-results/

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Yeast Storage Temperature w/ Imperial Yeast

marshall@brulosophy.com (Brülosophy) — Tue, 18 Jun 2019 07:00:09 +0000

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 sits down with Imperial Yeast's Casey Hellwig to discuss the importance of yeast storage temperature as well as the results of a collaborative xBmt they performed on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Yeast Storage Temperature xBmt: http://brulosophy.com/2019/01/28/yeast-storage-temperature-cool-vs-warm-exbeeriment-results/

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exBEERience: Reducing Cold-Side Oxidation

marshall@brulosophy.com (Brülosophy) — Tue, 11 Jun 2019 07:00:05 +0000

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 Marshall to chat about their thoughts and experiences with reducing cold-side oxidation. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | 7 Methods For Reducing Cold-Side Oxidation When Brewing Beer: http://brulosophy.com/2018/05/10/7-methods-for-reducing-cold-side-oxidation-when-brewing-beer/

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Vienna And Munich Malts

marshall@brulosophy.com (Brülosophy) — Tue, 4 Jun 2019 07:00:15 +0000

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 sits down with Marshall to chat about what makes these malts so unique as well as go over the results of an xBmt comparing the two. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Vienna vs. Munich Malt xBmt: http://brulosophy.com/2017/12/11/grain-comparison-vienna-malt-vs-munich-malt-exbeeriment-results/

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Beer Off-Flavors: Acetaldehyde

marshall@brulosophy.com (Brülosophy) — Tue, 21 May 2019 07:00:17 +0000

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, contributor Malcolm Frazer sits down with Marshall for a deep dive into this curious characteristics as well as to discuss the results of a fascinating xBmt on the subject. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Acetaldehyde Off-Flavor xBmt: http://brulosophy.com/2017/02/06/off-flavor-series-acetaldehyde-exbeeriment-results/

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Brü & A #9

marshall@brulosophy.com (Brülosophy) — Tue, 14 May 2019 07:00:09 +0000

We've made it to 90 episodes of The Brülosophy Podcast, which means it's time for another Brü & A! Contributor Matt Del Fiacco joins Marshall to answer listener questions about a wide range of topics. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Brewing With Coffee

marshall@brulosophy.com (Brülosophy) — Tue, 7 May 2019 07:00:09 +0000

In this day and age, it's common for brewers to make beers using non-traditional ingredients, a popular one of which is coffee. Whether used to emulate other ingredients or accentuate certain characteristics, there's no questioning that coffee adds a unique depth to beer. In this episode, contributor Phil Rusher joins Marshall to chat about the various methods brewers use to add coffee to beer. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | http://brulosophy.com/2019/01/21/brewing-with-coffee-boil-kettle-addition-vs-fermentation-vessel-addition-exbeeriment-results/

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Brewing With Reverse Osmosis Water

marshall@brulosophy.com (Brülosophy) — Tue, 30 Apr 2019 07:00:09 +0000

Water makes up the largest portion of beer, and yet it seems the ingredient that has gotten the least amount of attention by brewers over the years. In this episode, contributor Matt Del Fiacco joins Marshall to discuss how brewers can use reverse osmosis (RO) water as a sort of blank slate onto which various mineral profiles can be built. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article & Links| RO Water vs. Adjusted Water xBmt: http://brulosophy.com/2018/04/02/water-chemistry-pt-11-straight-ro-water-vs-adjusted-ro-water-exbeeriment-results/ RO Filter: https://amzn.to/2VD8npW RO to Garden Hose Adapter: https://amzn.to/2GRPXd6 TDS Meter: https://amzn.to/2GIZ2DE

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Kicking Kegs With Friends LIVE

marshall@brulosophy.com (Brülosophy) — Tue, 23 Apr 2019 07:00:04 +0000

Earmuff alert: this episode was recorded live during a night of drinking among adults; those who are sensitive to certain words, be advised. With all the beer we brew for science, it's not uncommon for us to end up with a bunch of half-empty kegs. When this not-so-annoying predicament arises, we often invite friends over to help free up space for new beers. This is exactly what Marshall did with friends Tim Meisch, Paul Amico, Justin Pretzer, and Craig Fry during a recent weekend the wives were out of town. Listen along as the dudes drink and discuss 6 beers Marshall had on tap with the hope of kicking some kegs! The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Short & Shoddy Irish Red Ale: http://brulosophy.com/2019/04/18/short-shoddy-irish-red-ale/ Short & Shoddy California Common: http://brulosophy.com/2019/03/07/short-shoddy-california-common/ British Golden Ale: http://brulosophy.com/2019/01/28/yeast-storage-temperature-cool-vs-warm-exbeeriment-results/ Bell's Two Hearted Ale w/ Centennial Select: http://brulosophy.com/2019/04/22/doppelganger-two-hearted-ale-from-bells-brewery-exbeeriment-results/ Bell's Two Hearted Ale w/ Standard Centennial: http://brulosophy.com/2019/03/25/hop-comparison-bells-brewery-centennial-select-vs-standard-centennial-exbeeriment-results/ Short & Shoddy American Barleywine: http://brulosophy.com/2018/05/17/short-shoddy-american-barleywine/

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The Spunding Effect

marshall@brulosophy.com (Brülosophy) — Tue, 16 Apr 2019 07:00:04 +0000

In the days before CO2 tanks and regulators, brewers wishing to carbonate their beer had to rely on more natural methods, one of which involved bunging the fermentor toward the end of fermentation to force the gas into solution. In this episode, contributor Jake Huolihan joins Marshall to talk about the method of spunding, going over how it's done as well as reviewing the results of an xBmt on the subject. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Spunding vs. Force Carbonation xBmt: http://brulosophy.com/2018/02/26/carbonation-methods-pt-3-force-carbonation-vs-spunding-exbeeriment-results/

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Skipping The Boil

marshall@brulosophy.com (Brülosophy) — Tue, 9 Apr 2019 07:00:02 +0000

When making a batch of beer, boiling the wort is completed by most as a matter of course and serves various purposes. However, some newer brewing systems do things a bit different by holding the wort at just under a boil. In this episode, contributor Matt Del Fiacco sits down with Marshall to discuss what the boil is all about, what we might expect from skipping the boil, and the results of his exBEERiment on the subject. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | The No-Boil Effect xBmt: http://brulosophy.com/2018/07/02/the-no-boil-effect-exbeeriment-results/ Scientists Rise Up Against Statistical Significance: https://www.nature.com/articles/d41586-019-00857-9

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Malt Spotlight: Maris Otter

marshall@brulosophy.com (Brülosophy) — Tue, 2 Apr 2019 07:00:02 +0000

Brewers have myriad varieties of base malt available to use in their beer, varying in color and flavor contribution. One popular option is Maris Otter, a base malt originating in the United Kingdom that has gained many fans due to the unique characteristics in imparts. In this episode, contributor Malcolm Frazer sits down with Marshall to discuss this tasty malt as well the fascinating results of an xBmt comparing Maris Otter to domestic pale malt. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Maris Otter vs. Domestic Pale 2-Row Malt xBmt: http://brulosophy.com/2016/06/06/grain-comparison-pt-2-maris-otter-vs-domestic-us-2-row-exbeeriment-results/

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Wood Aging Beer

marshall@brulosophy.com (Brülosophy) — Tue, 19 Mar 2019 07:00:09 +0000

Aging beer on wood is one way brewers are able to impart a wide range of unique characteristics you can't get from malt, hops, yeast, and water. In this episode, contributor Matt Del Fiacco joins Marshall to discuss various aspects of wood aging as well as the results of a fascinating exBEERiment on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Wood Aging xBmt: http://brulosophy.com/2019/02/04/wood-aging-the-impact-contact-time-with-oak-cubes-has-on-beer-exbeeriment-results/

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Decanting Yeast Starters

marshall@brulosophy.com (Brülosophy) — Tue, 12 Mar 2019 07:00:28 +0000

Propagating yeast in a starter has become a common way brewers ensure they're pitching viable yeast, which has the benefit of quick starts and healthy fermentations. Certain styles require larger starters to propagate the recommended cell count, and in these situations, the brewer is left to decide whether to decant the bulk of the starter beer or pitch the whole shebang. In this episode, Marshall and contributor Brian Hall talk about the pros and cons of decanting yeast starters as well as the results of an xBmt on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Decanted vs. Full Yeast Starters xBmt: http://brulosophy.com/2016/10/10/decanted-vs-full-yeast-starter-exbeeriment-results/

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Open Fermentation

marshall@brulosophy.com (Brülosophy) — Tue, 5 Mar 2019 09:00:03 +0000

Fermenting beer in an open vessel, one that is completely unsealed, is believed by many to have a beneficial impact, particularly in regards to specific styles. In this episode, contributor Matt Del Fiacco chats with Marshall about this age-old technique and the results of his exBEERiment on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Impact Of Open Fermentation xBmt: http://brulosophy.com/2018/03/19/the-impact-of-open-fermentation-on-beer-exbeeriment-results/

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Brü & A #8

marshall@brulosophy.com (Brülosophy) — Tue, 26 Feb 2019 09:00:06 +0000

It's the 80th episode of The Brülosophy Podcast, which means it's time for another Brü & A! Contributor Brian Hall joins Marshall to answer listener questions about a wide range of topics. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Staggered Pitching In Mixed Fermentation Beers

marshall@brulosophy.com (Brülosophy) — Tue, 19 Feb 2019 09:00:05 +0000

When it comes to making sour beer, there are many opinions as to what method of adding yeast and bacteria yields the best results. In this episode, contributor Malcolm Frazers sits down with Marshall to chat about staggered pitching compared to co-pitching and discuss the results of an interesting xBmt on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Combined vs. Staggered Microbe Pitch xBmt: http://brulosophy.com/2018/05/14/mixed-fermentation-combined-vs-staggered-microbe-pitch-exbeeriment-results/

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Using Rye Malt In Beer

marshall@brulosophy.com (Brülosophy) — Tue, 12 Feb 2019 09:00:05 +0000

While barley is the most common base malt in beer, there are a plethora of other grains that can be malted and used in the brewing process as well. Rye malt has a long history of use in traditional styles like Roggenbier, though it's gained popularity as a complimentary grain used by modern brewers to add unique characteristics to styles like IPA and Porter. In this episode, contributor Matt Del Fiacco joins Marshall to discuss rye malt and the results of an exBEERiment on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | The Rye Malt Effect xBmt: http://brulosophy.com/2018/10/15/the-rye-malt-effect-exbeeriment-results/

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Cryo Hops

marshall@brulosophy.com (Brülosophy) — Tue, 5 Feb 2019 10:37:02 +0000

Released by Yakima Chief Hops (YCH) in 2016 with the promise to impart beer with oodles of hoppy goodness using less actual hop material, Cryo Hops piqued the interest of many brewers. In this episode, contributor Brian Hall joins Marshall to chat about this new hop product and go over the results of an exBEERiment comparing it to standard T-90 pellet hops. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Cryo Hops vs. Pellet Hops xBmt: http://brulosophy.com/2018/02/19/pellet-hops-vs-lupuln2-cryo-hops-exbeeriment-results/

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Mash Temp Rising

marshall@brulosophy.com (Brülosophy) — Tue, 29 Jan 2019 08:43:00 +0000

When making beer, the mash step is responsible for converting starch into fermentable sugar, and most brewers employ methods to keep their mash temperature as consistent as possible. In this episode, contributor Matt Del Fiacco joins Marshall to chat about a rather unique approach to mashing that involves adding the grains to cool water and gradually raising the temperature, as well as the results of an exBEERiment on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Single Infusion vs. Rising Mash Temperature xBmt: http://brulosophy.com/2017/10/02/the-mash-single-infusion-vs-rising-temperature-exbeeriment-results/

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Mechanical Filtration Of Beer

marshall@brulosophy.com (Brülosophy) — Tue, 22 Jan 2019 09:00:03 +0000

Filtration is viewed by many as a step that strips beer of desirable aroma and flavor compounds. In this episode, contributor Jake Huolihan joins Marshall to talk about different types of mechanical filters, their purported impact on beer, and the results of an exBEERiment they performed on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | The Impact Of Mechanical Filtration xBmt: http://brulosophy.com/2018/06/04/the-impact-of-mechanical-filtration-exbeeriment-results/

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Supplementing Sugar For Malt

marshall@brulosophy.com (Brülosophy) — Tue, 15 Jan 2019 09:00:06 +0000

A fairly common practice among brewers looking to increase ABV while keeping body and flavor in check is to supplement some of the malt in their recipe with sugar. In this episode, contributor Brian Hall chats with Marshall about this practice as well as the results of an exBEERiment he performed on the variable. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | All Malt vs. Sugar Added During The Boil xBmt: http://brulosophy.com/2018/12/24/sugar-additions-all-malt-vs-sugar-added-during-the-boil-exbeeriment-results/

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Brewing With Enzymes

marshall@brulosophy.com (Brülosophy) — Tue, 8 Jan 2019 09:00:06 +0000

Our first episode of 2019 is focused on an ingredient that has been used for years to fix stuck fermentations, though has gained popularity as a standard addition when making Brut IPA. While enzymes naturally occur during the brewing process and are responsible for converting starches into fermentable sugars, brewers have available to them a few adjunct enzyme options designed to improve overall attenuation. Join Brian and Marshall as they discuss the various types of enzymes relevant to brewing as well as the results of some fascinating exBEERiments on the subject!

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The Beano Effect xBmt Adding Enzyme To The Mash vs. To The Boil In Brut IPA xBmt

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Holiday Special with Jersey & Tim

marshall@brulosophy.com (Brülosophy) — Tue, 25 Dec 2018 09:00:06 +0000

Happiest of holidays from all of us at Brülosophy! In this episode, Marshall sits down with Jersey, Tim, and friends to drink some seasonal beers and chat about stuff. Disclaimer: this show offers little in the way of substance... With love, Brülosophy

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Bitterness In Beer

marshall@brulosophy.com (Brülosophy) — Tue, 18 Dec 2018 09:00:05 +0000

One of the most recognizable aspects of beer is its bitterness, which is imparted almost entirely by the alpha acids present in hops. In this episode, contributor Matt Del Fiacco joins Marshall to chat about various aspects of bitterness in beer as well as the results from some interesting xBmts.

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Brü & A #7

marshall@brulosophy.com (Brülosophy) — Tue, 11 Dec 2018 09:00:00 +0000

It's the 70th episode of The Brülosophy Podcast, which means it's time for another Brü & A! In this episode, contributor Jake Huolihan joins Marshall to answer listener questions about a range of topics.

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Short & Shoddy: German Leichtbier

marshall@brulosophy.com (Brülosophy) — Tue, 4 Dec 2018 09:00:04 +0000

German Leichtbier is essentially a European equivalent to American Light Lager. Crisp, clean, and low in alcohol, Leichtbier can be a tough style to brew seeing there's little to hide flaws behind. In this episode, Brülosophy's newest contributor, Phil Rusher, joins Marshall to talk about this relatively novel style and discuss the results of Phils attempt to brew one Short & Shoddy style.

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Short & Shoddy German Leichtbier

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Batch Sparge Brewing

marshall@brulosophy.com (Brülosophy) — Tue, 27 Nov 2018 09:00:04 +0000

There are numerous ways brewers can go about mashing and separating the sweet wort from the spent grains, a popular option being the batch sparge method. In this episode, contributor Malcolm Frazer joins Marshall to chat about how batch sparge compares to other mash methods and discuss the results of some interesting exBEERiments they've performed on this particular approach to brewing.

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New England IPA: Yeast

marshall@brulosophy.com (Brülosophy) — Tue, 20 Nov 2018 09:00:08 +0000

There are numerous unique aspects that go into crafting the best examples of hazy New England IPA, one of which has to do with what's used to ferment it. In this episode, contributor Brian Hall joins Marshall to discuss the the specific yeast strains commonly used to make NEIPA as well the results of some exBEERiments they've done on the subject.

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Help Paradise Brew!

marshall@brulosophy.com (Brülosophy) — Mon, 19 Nov 2018 01:02:22 +0000

The Camp Fire has wreaked havoc on the community of Paradise, CA, leveling homes and displacing residents, some of whom are fellow homebrewers. Marshall sits down to talk with a group from the Brewers Of Paradise homebrew club who were affected by this tragic fire. Please consider helping these homebrewers get back on their feet by making a donation at: HTTP://GOFUNDME.COM/HELPPARADISEBREW Music by Olafur Arnalds

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Live Q&A with Marshall Schott

marshall@brulosophy.com (Brülosophy) — Tue, 13 Nov 2018 09:00:09 +0000

On a recent October morning, founder of Brülosophy and host of this here podcast sat down with Patrons to answer questions about anything they felt like asking. These private Q&A sessions occur on a monthly basis and usually involve guests much more interesting than Marshall, people like John Palmer, Vinnie Cilurzo, Dr. Charlie Bamforth, and Gordon Strong, to name a few. To learn how you can get involved as well as about all the other rewards you can receive for helping us bring you this show, visit PATREON.COM/BRULOSOPHY now!

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Beer Off-Flavors: Diacetyl

marshall@brulosophy.com (Brülosophy) — Tue, 6 Nov 2018 09:00:08 +0000

Known for imparting beer with flavors of artificial butter, diacetyl is one of the more commonly cited off-flavors in beer evaluation. In this episode, contributor Malcolm Frazer joins Marshall to discuss this curious compound in depths including how it's produced and ways to avoid it, as well as things it might be mistaken for when evaluating beer. The results of some exBEERiments on the topic will also be addressed.

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Diacetyl Off-Flavor xBmt

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Bias In Beer Pt. 2: External Influence & Perceived Quality

marshall@brulosophy.com (Brülosophy) — Tue, 30 Oct 2018 07:00:03 +0000

In this episode, contributor Matt Del Fiacco and Marshall continue their discussion about the impact bias has on beer evaluation, this time focusing the influence sources other than flavor and aroma have on perception, as well as the way we perceive quality.

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Impact Appearance Has On Perceived Beer Quality

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Bias In Beer Pt. 1: The Influence Of Expectation

marshall@brulosophy.com (Brülosophy) — Tue, 23 Oct 2018 07:00:03 +0000

Bias isn't a bad word! In this episode, contributor Matt Del Fiacco joins Marshall to chat about an aspect of beer and brewing that tends to go largely ignored-- the influence unconscious bias has on our evaluation of beer. The results from external research as well as exBEERiment findings will be paired with anecdotal experiences in hopes of making this topic as interesting as possible!

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Impact Of Expectation On Perception xBmt

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Fermentation Vessel Headspace

marshall@brulosophy.com (Brülosophy) — Tue, 16 Oct 2018 07:00:09 +0000

A seemingly trivial variable upon first thought, the amount of headspace in the fermentation vessel is something many brewers are concerned can impact the quality of their beer. Contributor Jake Huolihan joins Marshall in this episode for an in-depth chat about headspace and the fascinating results of an exBEERiment they performed on the subject.

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Impact of Increased Headspace During Fermentation Impact of Cold-Side Oxidation On NEIPA Impact of Cold Crashing On Beer Character

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Talking Shop With Yakima Valley Hops

marshall@brulosophy.com (Brülosophy) — Tue, 9 Oct 2018 07:00:19 +0000

While on a recent visit to Yakima, WA for hop harvest, Brülosophy contributors Brian, Malcolm, and Marshall sat down with the dudes from Yakima Valley Hops to talk about their history, hop harvest events, and some of the stuff they've got planned for the future. Also chiming in are the folks from Yakima Craft Brewing, a local brewery who brews wet hop ales every year.

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Brü & A #6

marshall@brulosophy.com (Brülosophy) — Tue, 2 Oct 2018 07:00:09 +0000

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.

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Short & Shoddy: Irish Stout

marshall@brulosophy.com (Brülosophy) — Tue, 25 Sep 2018 07:00:09 +0000

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.

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Short & Shoddy Irish Stout

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Live Q&A with Malcolm Frazer

marshall@brulosophy.com (Brülosophy) — Tue, 18 Sep 2018 07:00:06 +0000

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 PATREON.COM/BRULOSOPHY to view all of the rewards you can get for your support.

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Making Hard Cider

marshall@brulosophy.com (Brülosophy) — Tue, 11 Sep 2018 07:35:52 +0000

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.

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Ale Fermentation Temperature

marshall@brulosophy.com (Brülosophy) — Tue, 4 Sep 2018 07:00:06 +0000

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.

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The Hop Stand Technique

marshall@brulosophy.com (Brülosophy) — Tue, 28 Aug 2018 07:00:06 +0000

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!

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Beer Off-Flavors: Dimethyl Sulfide (DMS)

marshall@brulosophy.com (Brülosophy) — Tue, 21 Aug 2018 07:00:08 +0000

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!

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Lid On vs. Lid Off During The Boil xBmt DMS Off-Flavor xBmt

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Using Dry Yeast In Brewing

marshall@brulosophy.com (Brülosophy) — Tue, 14 Aug 2018 07:00:04 +0000

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.

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Boil Vigor

marshall@brulosophy.com (Brülosophy) — Tue, 7 Aug 2018 07:39:06 +0000

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.

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Jersey & Tim Do Portland LIVE

marshall@brulosophy.com (Brülosophy) — Tue, 31 Jul 2018 07:00:04 +0000

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:

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

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Brü & A #5

marshall@brulosophy.com (Brülosophy) — Tue, 24 Jul 2018 07:00:15 +0000

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!

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Short & Shoddy: Hoppy Pilsner

marshall@brulosophy.com (Brülosophy) — Tue, 17 Jul 2018 07:00:04 +0000

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.

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Homebrew Con 2018 With Brülosophy & Friends

marshall@brulosophy.com (Brülosophy) — Tue, 10 Jul 2018 07:00:05 +0000

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.

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Mash Length

marshall@brulosophy.com (Brülosophy) — Tue, 3 Jul 2018 06:46:11 +0000

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.

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Maintaining Hop Freshness

marshall@brulosophy.com (Brülosophy) — Tue, 26 Jun 2018 07:00:04 +0000

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.

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Base Malts

marshall@brulosophy.com (Brülosophy) — Tue, 19 Jun 2018 07:00:04 +0000

Base malts make up the bulk of a beer's grist, creating a canvas upon which other flavors are painted. From Pilsner to Maris Otter, brewers have available to them various types of base malts that are said to impact unique characteristics. In this episode, Marshall sits down with contributor Matt Del Fiacco to discuss the history of malting, what makes different base malts unique, and of course the results of some fascinating exBEERiments.

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New England IPA: Water Chemistry

marshall@brulosophy.com (Brülosophy) — Tue, 12 Jun 2018 07:09:42 +0000

Whereas traditional IPA is known for being clear, crisp, and relatively sharply bitter, NEIPA is expected to be soft and creamy with low bitterness. There are a number unique process variables that go into crafting such a hazy juice-bomb, one of which is adjusting the brewing water to have a higher proportion of chloride to sulfate, opposite of what's common for clearer versions of IPA. In this episode, contributor Brian Hall joins Marshall to chat about the impact water chemistry has on NEIPA and they discuss some fascinating exBEERiment results.

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Beer Off-Flavors: Astringency

marshall@brulosophy.com (Brülosophy) — Tue, 5 Jun 2018 07:00:02 +0000

A commonly cited off-flavor in beer evaluation known for causing a puckering or even fuzzy sensation in the mouth is astringency. In this episode, contributor Ray Found sits down with Marshall to discuss posited causes of astringency in beer, methods brewers use to avoid this undesirable off-flavor, and the results of some exBEERiments on the subject.

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Boiling Spent Grain xBmt Impact Of High Mash pH Astringency Off-Flavor xBmt

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State Of The Homebrew Industry with Love2brew's Ron Rivers

marshall@brulosophy.com (Brülosophy) — Tue, 29 May 2018 07:00:02 +0000

Not terribly long ago, thirsty folks looking to craft their own tasty beer at home were limited to the supplies they could find at the grocery store or perhaps pick up from a local brewery, if they were lucky enough to live near one. Nowadays, there are homebrew shops in nearly every town offering brewers fresh ingredients, the latest in brewing gear, and a rad place to commune with like-minded others. In this episode, Marshall sits down with Love2brew co-founder, Ron Rivers, to discuss a side of homebrewing that often goes unnoticed. We touch on Ron's experience building and running a successful shop, his thoughts on Big Beer's creep into homebrewing, and some ideas for brewers looking to ensure the hobby stays healthy.

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The Industry Speaks

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The Use Of Sugar In Brewing

marshall@brulosophy.com (Brülosophy) — Tue, 22 May 2018 07:00:02 +0000

The mash process involves steeping grains in hot water wherein the enzymatic conversion of starches to sugar occurs. The sugar produced during this process is called maltose and makes up the large proportion of fermentables in most beer. However, it's not the only sugar that can be used in brewing, in fact there certain styles that all but require different types of sugar. In this episode, Marshall is joined by contributor Matt Del Fiacco to discuss these alternative sugars, the way in which they're used, and of course the results of some exBEERiments.

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Brü & A #4

marshall@brulosophy.com (Brülosophy) — Tue, 15 May 2018 07:00:02 +0000

It's the 40th episode of The Brülosophy Podcast, which means it's time to field some listener questions. In this show, co-host Jake Huolihan joins Marshall to discuss everything from becoming a BJCP judge to methods for using wood in beer. If you have any questions you'd like us to address, email them to feedback@brulosophy.com and we'll add it to the list!

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Wort Boil Length

marshall@brulosophy.com (Brülosophy) — Tue, 8 May 2018 07:00:06 +0000

Whether brewing with extract or all grain, one thing all brewers are told is that the wort must be boiled for a minimum of 60 minutes, during which hops impart bitterness while certain off-flavor causing compounds are driven off. In this episode, contributor Jason Cipriani joins Marshall to chat about the various reasons we boil and discuss the results of some exBEERiments that call convention into question.

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Dry Hopping New England IPA

marshall@brulosophy.com (Brülosophy) — Tue, 1 May 2018 07:00:06 +0000

When it comes to packing as much hop character into a New England IPA as possible, brewers have developed unique methods that are also believed to contribute to this style's characteristic hazy appearance. In this episode, Brülosophy's NEIPA guru, Brian Hall, joins Marshall to discuss these techniques, how they differ from conventional dry hopping methods, what they're purported to do, as well as some interesting exBEERiment results.

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Quick Sour Beers w/ House Of Pendragon Brewing Co.

marshall@brulosophy.com (Brülosophy) — Tue, 24 Apr 2018 07:20:15 +0000

Sour beers have risen in popularity over the last few years with drinkers thirsting for their complex presentation of funky tartness. While making sour beer traditionally required upwards of a couple years, many brewers these days are relying on methods to hasten the souring process. In this episode, Marshall is joined by contributor Malcolm Frazer as well as the first in-studio guest, Sean Wood, to discuss techniques brewers can use to produce delicious sour beer quickly. Sean has been homebrewing for years, served as president of the local homebrew club for 2 years, and currently helps manage the sour and barrel program at House Of Prendragon Brewing Company. His beers are as great as his knowledge is deep!

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Beer Carbonation Methods

marshall@brulosophy.com (Brülosophy) — Tue, 17 Apr 2018 07:00:14 +0000

While individual preferences vary when it comes to carbonation level, there's little argument that the sparkle and fizz in beer is important to producing a desirable product. In this episode, contributor Malcolm Frazer joins Marshall to discuss the ins and outs of carbon dioxide including some conjecture on its history in beer, methods of carbonation, and the results of exBEERiments on the subject.

| Relevant Articles |

Force Carbonation vs. Keg Conditioning Force Carbonation vs. Bottle Conditioning Force Carbonation vs. Spunding

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Gelatin Fining And Its Impact On Beer

marshall@brulosophy.com (Brülosophy) — Tue, 10 Apr 2018 07:00:00 +0000

Brewers seeking to produce the clearest beer possible have a number of options including both mechanical filtration and chemical fining agents. In this episode, contributor Jake Huolihan joins Marshall to discuss the popular method of fining with gelatin including its history of use in the brewing industry as well as exBEERiments looking into the impact it has on appearance, flavor, aroma, and mouthfeel.

| Relevant Articles |

Impact of Gelatin on Dry Hopped Pale Ale Impact of Gelatin on NEIPA Hydrated vs. Dry Gelatin Impact of High Amount of Gelatin

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Kettle Finings In Brewing

marshall@brulosophy.com (Brülosophy) — Tue, 3 Apr 2018 08:00:00 +0000

Brewers have been seeking ways to produce the clearest beer possible for ages, coming up with some pretty odd methods along the way such as relying on dried fish bladder known as isinglass. Despite so many technological advancements, modern brewers continue to rely on arguably rudimentary finings including Irish moss, an algae, and it's more powerful cousin Whirlfloc. In this episode, contributor Jason Cipriani joins Marshall to discuss the history of kettle finings in brewing, how they work, and some exBEERiment results.

| Relevant Articles |

The Irish Moss Effect xBmt The Whirlfloc Effect xBmt

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Brewing With Roasted Grains

marshall@brulosophy.com (Brülosophy) — Tue, 27 Mar 2018 06:35:30 +0000

Necessary for styles such as Brown Ale, Porter, and Stout, roasted grains impart flavors of coffee, chocolate, ash, and nuts. They can also be used to impart a brilliant red color styles like Irish Red Ale. In this episode, contributor Matt Del Fiacco joins Marshall to give this arguably neglected ingredient the attention it deserves, discussing the various types of roasted grains as well as some exBEERiments they've done.

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Full Mash vs. Capped At Vorlauf Cold Steeping vs. Full Mash Roasted Barley vs. Black (Patent) Malt Carafa Special II vs. Chocolate Malt

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Brew In A Bag

marshall@brulosophy.com (Brülosophy) — Tue, 20 Mar 2018 06:48:21 +0000

Not too long ago, homebrewers interested in all grain brewing were often advised to build a cumbersome setup consisting of 3 separate vessels, all serving a very specific purpose. Making the jump to all grain essentially meant dedicating a good portion of one's garage to a brewery, which was a barrier for many. Then along came some clever Australians with an idea that made all grain brewing nearly as easy as brewing with extract-- Brew In A Bag! In this episode, contributor Jake Huolihan joins Marshall to chat about this simple approach to making beer that has become one of the most popular methods since its inception. We'll also be going over some interesting results from exBEERiments we've performed.

| Relevant Articles |

The Impact Squeezing Has On Beer Character Brew In A Bag vs. No Sparge In A MLT

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Impact Of Wort Aeration

marshall@brulosophy.com (Brülosophy) — Tue, 13 Mar 2018 05:10:34 +0000

It's often said that yeast require oxygen for the purposes of propagation, which serves to increase cell counts such that fermentation is strong and healthy. In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to discuss both the thinking behind wort aeration as well as some results from exBEERiments they've performed on the subject.

| Relevant Articles |

Shaken vs. Nothing Shaken vs. Pure Oxygen Nothing vs. Pure Oxygen

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Brülosophy Yeast Blend With Bootleg Biology

marshall@brulosophy.com (Brülosophy) — Tue, 6 Mar 2018 08:21:29 +0000

As much as we here at Brülosophy love the funkier side of beer, most of what we brew demands cleaner styles so that the impact of whatever variable we're testing shines through. Thankfully, some of the best beers out there tend toward a cleaner flavor profile, from German Pilsner to Hazy IPA. With so many yeast strains out there, it can sometimes be difficult to choose one, and we thought it'd be cool to have a single option that works great in a variety of styles. On this episode, the dudes from Bootleg Biology join Marshall to discuss the new Brülosophy Blend yeast recently released as well as a bunch of data from blind taster evaluations of various beer styles made with the blend.

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Brü & A #3

marshall@brulosophy.com (Brülosophy) — Tue, 27 Feb 2018 08:44:46 +0000

And we're back with our third Brü & A episode! Brülosophy contributor Brian Hall joins Marshall to answer a bunch of questions submitted by listeners on a variety of topics. If you have a question you'd like answered on a future Brü & A episode, email them to FEEDBACK@BRULOSOPHY.COM.

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Reviewing exBEERiments On Brewing With Extract

marshall@brulosophy.com (Brülosophy) — Tue, 20 Feb 2018 09:09:58 +0000

The most common way homebrewers get their start is by using extract, which comes in various forms. In this episode, contributor Malcolm Frazer joins Marshall to talk about this oft neglected ingredient including how both liquid and dry versions are produced, alternative uses for malt extract, and of course the results of some exBEERiments they've performed on the subject.

| Relevant Articles |

Extract vs. All Grain - Pt. 1: Maris Otter Extract vs. All Grain - Pt. 2: Comparing Recipe Kits The Impact of Age on Liquid Malt Extract

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All About Yeast With Imperial Yeast

marshall@brulosophy.com (Brülosophy) — Tue, 13 Feb 2018 09:23:57 +0000

It's often said that brewers make wort and yeast make beer. The microorganism responsible for converting the sugars in wort into alcohol and carbon dioxide, as well as contributing a multitude of aromatic and flavor compounds, yeast is perhaps the most important ingredient in brewing. In this episode, Marshall sits down with Owen Lingley and Jess Claudill from Imperial Yeast to discuss this incredible bugger as well as their thoughts on xBmts covering certain yeast related variables. Check out everything Imperial Yeast has to offer at ImperialYeast.com!

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Brewing With Crystal Malt

marshall@brulosophy.com (Brülosophy) — Tue, 6 Feb 2018 09:07:33 +0000

Used to add both character and color, crystal malt is a staple for numerous beer styles, contributing a range of flavors from light and sweet to rich and fruity. In this episode, Brülosophy contributor Matt Del Fiacco sits down with Marshall to discuss this tasty brewing ingredient including a couple exBEERiments they've done on the topic!

| Relevant Articles |

UK Crystal vs. US Caramel Malt Crystal 60L vs. Crystal 100L/20L Blend

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Yeast Starters & Pitch Rate

marshall@brulosophy.com (Brülosophy) — Tue, 30 Jan 2018 08:40:25 +0000

Ask any brewer what process change was responsible for the biggest improvement in their beer and making yeast starters will likely top the list. In this episode, contributor Jake Huolihan chats with Marshall about yeast starters, the purported importance of pitch rate, and the results of some exBEERiments on the subject.

| Relevant Articles |

Direct Pitch vs. Yeast Starter In A Moderate OG Ale Underpitch vs. Overpitch In A Lager Direct Pitch vs. Yeast Starter In A High OG Ale

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The Impact of Post-Fermentation Oxidation

marshall@brulosophy.com (Brülosophy) — Tue, 23 Jan 2018 09:07:45 +0000

Purported as being responsible for beer staling and reduced shelf-life, oxidation that occurs once fermentation is complete, typically during packaging, can be difficult to avoid and is the bane of many a brewer's existence. In this episode, contributor Malcolm Frazer joins Marshall to discuss post-fermentation oxidation, ways it can be avoided, and some exBEERiments they've performed on this oft discussed brewing variable.

| Relevant Articles |

Normal vs. High Oxidation At Kegging Normal vs. High Oxidation At Kegging - Impact of Age & Storage Temp Flushing With CO2 vs. Direct Filling When Bottling From Kegs

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New England IPA: Grains

marshall@brulosophy.com (Brülosophy) — Tue, 16 Jan 2018 11:08:49 +0000

New England IPA is a style known as much for its fruity, juicy aromas and flavors as it is for its characteristic haze. There exist a number of factors brewers believe contribute to this hazy appearance, one of which is the typically higher percentage of non-barley grain in the grist. In this episode, long-time NEIPA brewer and Brülosophy contributor Brian Hall joins Marshall to discuss the grains used in this popular style of beer as well as some exBEERiments they've performed on the topic.

| Relevant Articles |

The Impact of Flaked Oats on NEIPA Flaked Oats vs. Wheat Malt in NEIPA Flaked Oats vs. Oat Milk in NEIPA

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The Impact of Bagging Hops

marshall@brulosophy.com (Brülosophy) — Tue, 9 Jan 2018 11:26:38 +0000

Whether or not to bag hops during the boil and dry hop steps is an issue every brewer considers and is often based on their particular approach. In this episode, Brülosophy contributor Jason Cipriani sits down with Marshall to go over the purported pros and cons of bagging hops as well as discuss the results of some interesting exBEERiments on the topic.

| Relevant Articles |

Loose vs. Bagged Kettle Hops Loose vs. Bagged Dry Hops

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Looking Back & Looking Forward

marshall@brulosophy.com (Brülosophy) — Tue, 2 Jan 2018 08:45:16 +0000

Happy New Year! In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to reminisce about all that went down in 2017 as well as talk about some of the rad stuff coming up for 2018 including weekly podcast episodes. Thanks to all or our listeners, readers, and sponsors for all of the support over the last year, we look forward to everything that's to come in the future!

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Brü & A #2

marshall@brulosophy.com (Brülosophy) — Tue, 19 Dec 2017 10:13:29 +0000

For our 20th episode and the last one in 2017, Malcolm joins Marshall to answer a bunch of listener questions covering a wide spectrum of topics, from volume prediction issues to vegetarian approaches to cleaning beer quickly. Don't forget to send your Brü & A questions to feedback@brulosophy.com and we'll be sure to answer it in a future show!

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Water Chemistry: Minerals

marshall@brulosophy.com (Brülosophy) — Tue, 5 Dec 2017 14:39:20 +0000

Viewed by some as a complicated step that yields marginal results, manipulating the mineral composition of brewing water is believed by others to be the only way to dial in the exact character one desires. In this episode, contributor Malcolm Frazer joins Marshall to discuss the various minerals (or salts) used by brewers, their purported impact on beer, the results of multiple exBEERiments, and their thoughts on the subject.

| Relevant Articles |

Mash Manipulation xBmt Messing With Minerals xBmt Post-Fermentation Mineral Adjustment xBmt Sulfate to Chloride Ratio xBmt The Impact of Mineral Load xBmt

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No Chill Method

marshall@brulosophy.com (Brülosophy) — Tue, 21 Nov 2017 08:42:37 +0000

Popularized by clever Australian homebrewers seeking a way to make beer while conserving water, the no chill method relies simply on time and ambient temperatures to chill wort after the boil. In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to talk about the history of the no chill method as well as their experiences and exBEERiment results!

| Relevant Articles |

A Year Of No Chill No Chill vs. Quick Chill exBEERiment

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The Carapils Effect

marshall@brulosophy.com (Brülosophy) — Tue, 7 Nov 2017 10:21:31 +0000

Carapils is said to improve head retention, body, and mouthfeel of beer by adding non-fermentable dextrines to the wort. In this episode, Brülosophy contributor Ray Found joins Marshall to discuss how this interesting and widely use malt works, their experiences using it, and of course the results of an exBEERiment comparing beers made with and without Carapils.

| Relevant Article |

The Impact of Carapils on Various Beer Characteristics

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The First Wort Hop Effect

marshall@brulosophy.com (Brülosophy) — Tue, 24 Oct 2017 09:59:56 +0000

First wort hopping is a method many claim imparts a smoother bitterness and allows unique aromatic characteristics to come through in the finished beer. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the history of first wort hopping as well as past research and results from a couple Brülosophy exBEERiments on the topic.

| Relevant Articles |

The First Wort Hop Effect Pt.1 The First Wort Hop Effect Pt. 2

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Lager Fermentation Temperature

marshall@brulosophy.com (Brülosophy) — Tue, 10 Oct 2017 08:47:12 +0000

It's well known that proper lagers require cooler fermentation temperatures than ales in order to produce the clean and crisp characteristics they're known for. Of course, this knowledge is rooted in a long history of brewing, which got us wondering—what really happens if a lager is fermented at ale temperatures? In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to chat about the history of lager beer brewing, common beliefs about the importance of fermentation temperature, and of course, results from various xBmts on the topic!

| Relevant Articles |

Ferm Temp xBmt - WLP800 Pilsner Lager Yeast Ferm Temp xBmt - Saflager W-34/70 Ferm Temp xBmt - Saflager W-34/70 (extreme) Ferm Temp xBmt - Wyeast 2124 Bohemian Lager Yeast Ferm Temp xBmt - WLP940 Mexican Lager Yeast

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Pumpkin Beer!

marshall@brulosophy.com (Brülosophy) — Tue, 26 Sep 2017 07:00:07 +0000

An entire episode dedicated to the beer everyone loves to hate-- Pumpkin Beer! Contributor Malcolm Frazer shares the interesting history of this pariah of styles before he and Marshall discuss the results of an interesting exBEERiment comparing a beer made with actual pumpkin to one made with only spices.

| Relevant Article |

Pumpkin Beer xBmt

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The Impact of Grain Crush

marshall@brulosophy.com (Brülosophy) — Tue, 12 Sep 2017 08:17:11 +0000

In this episode, Marshall and Jake take the seemingly boring topic of grain crush and do their best to talk about it in a way that makes it interesting. Personal experiences, conventional perspectives, and results from a couple exBEERiments are all addressed.

| Relevant Articles |

Grain Crush xBmt Pt. 1 Grain Crush xBmt Pt. 2

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Harvesting Hops With Hopsteiner

marshall@brulosophy.com (Brülosophy) — Tue, 29 Aug 2017 12:01:11 +0000

The 2017 hop harvest is quickly approaching so Marshall sits down with Doug Wilson from Hopsteiner to chat about all that's involved in developing, growing, and harvesting hops!

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The Impact of Mash pH

marshall@brulosophy.com (Brülosophy) — Tue, 15 Aug 2017 08:21:18 +0000

Mash pH is said to have an impact on conversion of starch to sugar as well as character of the finished beer. In this episode, Malcolm and Marshall go over the conventional thinking about mash pH then chat about the exBEERiments they've performed to test it out.

| Relevant Articles |

Impact of Low Mash pH Impact of High Mash pH Boil pH xBmt

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Dry Hop Quantity exBEERiment

marshall@brulosophy.com (Brülosophy) — Tue, 1 Aug 2017 10:44:14 +0000

Join Marshall and Ray as they chat about how the amount of hops used during the dry hop impacts beer! In addition to sharing their personal experiences, they'll discuss the exBEERiment results and how they influenced their current approaches to dry hopping. Get a 1 Year subscription to Brew Your Own magazine for only $14.99 by using the link on this page: http://brulosophy.com/BYO

| Relevant Articles |

Dry Hop Quantity xBmt

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Brü & A #1

marshall@brulosophy.com (Brülosophy) — Tue, 18 Jul 2017 08:44:42 +0000

In this episode, Marshall and Ray answer your questions! From how we feel about certain exBEERiments to what our thoughts are on all-in-one brewing systems, no question goes unanswered. If you have questions you'd like us to answer for future Brü & A episodes, don't hesitate to email Marshall directly (marshall@brulosophy.com) or ask it in any of the forums we regularly frequent.

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Hop Timing Experiment with Basic Brewing Radio

marshall@brulosophy.com (Brülosophy) — Tue, 4 Jul 2017 10:31:00 +0000

The tables get turned when the Brülosophy crew gets experimented on by the guys from Basic Brewing Radio at Homebrew Con 2017! James and Steve present 3 beers hopped at different times to the crew then ask them to try to guess which beer was hopped at what time. In addition to this fascinating experiment, the idiots from JaDeD Brewing share some history of their business and the folks behind a new hop farm in the Midwest join us to talk about what they're up to!

| Relevant Link |

http://basicbrewing.com http://growlerfarms.com

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Packaging & Carbonation

marshall@brulosophy.com (Brülosophy) — Tue, 20 Jun 2017 09:10:55 +0000

The final step in brewing beer involves getting it into either a bottle or keg then dialing in the proper amount of carbonation. In this episode, Jake and Marshall go over the various methods for packaging and carbonating beer, discussing data from exBEERiments they've performed and sharing tips they've learned along the way!

| Relevant Articles |

Sparkle & Fizz: Carbonation Methods Force Carbonation vs. Keg Conditioning xBmt Force Carbonation vs. Bottle Conditioning xBmt

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Secondary Fermentor exBEERiment

marshall@brulosophy.com (Brülosophy) — Tue, 6 Jun 2017 11:03:29 +0000

Transferring fermented beer from a primary fermentor to a secondary vessel was at one time deemed necessary by homebrewers for clarification and to reduce the risk of off-flavors. In this episode, Jake and Marshall discuss this seemingly waning method as well as an exBEERiment with interesting results!

| Relevant Article |

Primary-only vs. Transfer to Secondary

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Podcast Update, Online Store, New Merch, & Prefunk Developments

marshall@brulosophy.com (Brülosophy) — Tue, 23 May 2017 04:00:41 +0000

The purpose of this episode is simple-- we thank everyone who has helped to make the podcast possible, announce the opening of the Brülosophy online store, and discuss some of the new developments regarding the upcoming Chop & Brü Prefunk Party happening the night before Homebrew Con 2017! Brülosophy Store: http://brulosophy.com/store Chop & Brü Prefunk Info: http://brulosophy.com/prefunk2017

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Does Mash Temperature Matter?

marshall@brulosophy.com (Brülosophy) — Tue, 16 May 2017 09:07:38 +0000

Mash temperature is said to play a big role in the character of beer, determining not only how dry or sweet it ends up, but the amount of alcohol it contains. In this episode, contributor Ray Found and Marshall chat about mash temperature, the exBEERiments they've done on the variable, and how those results have shaped their current perspectives.

| Relevant Articles |

Mash Temperature xBmt #1 Mash Temperature xBmt #2

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Does Fermentation Vessel Matter?

marshall@brulosophy.com (Brülosophy) — Wed, 3 May 2017 10:25:46 +0000

In this episode, Marshall and Jake chat about one of the more surprising exBEERiment variables they've tested-- the type of vessel beer is fermented in. From standard plastic buckets to glass carboys and stainless fermentors, brewers these days have many options to choose from, most presuming it doesn't have a noticeable impact on the quality of the beer. Does it? Listen to find out!

| Relevant Articles |

PET Carboy vs. Plastic Bucket PET vs. Glass Carboy xBmt Glass Carboy vs. Stainless Steel xBmt Corny Keg vs. Glass Carboy xBmt

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Announcement: Chop & Brü Prefunk Party 2017

marshall@brulosophy.com (Brülosophy) — Tue, 25 Apr 2017 05:30:24 +0000

Brülosophy is teaming up with Chop & Brew to bring you the raddest party around for those who show up to Homebrew Con a day early-- the Chop & Brü Prefunk Party! Listen up for more details about this event that's going to include a raffle for incredible prizes, a special beer available only at the party, karaoke, and of course a great time! Read more about the Chop & Brü Prefunk here: http://brulosophy.com/prefunk2017 Buy your tickets here: https://www.eventbrite.com/e/chop-bru-prefunk-party-at-insight-brewing-tickets-33972711294

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Brewing With Kiwis (Not The Fruit)

marshall@brulosophy.com (Brülosophy) — Thu, 20 Apr 2017 09:59:10 +0000

In this episode, Marshall interviews some New Zealand based companies doing great things for brewing and especially homebrewers. A couple guys from Grainfather chat about recent updates to their all-in-one brewing system as well as innovative new products they plan to release soon. Gabi Michael, co-owner of New Zealand's family-owned Gladfield Malt, discusses the great things they're doing with our favorite grains. Finally, the guys responsible for organizing the New Zealand Homebrewers Conference tell us about the logistics of organizing such an event in addition to the unique competition and judging format they developed called BrewMania. Relevant links: Grainfather.com GladfieldMalt.co.nz NZHC.nz

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No Sparge Brewing

marshall@brulosophy.com (Brülosophy) — Thu, 6 Apr 2017 10:26:10 +0000

Contributor Jake Huolihan joins Marshall to chat about a method that allows brewers to cut both time and complexity out of their brew day by skipping the sparge step. Commonly referred to as no sparge brewing, this method involves mashing with the full volume of brewing liquor, meaning a much higher liquor-to-grist ratio, which some believe can produce wort with varying differences in quality compared to traditionally sparged beers. We address these concerns and discuss an exBEERiment Jake performed on no sparge brewing as well as our experiences using the method ourselves.

| RELEVANT ARTICLES |

No Sparge vs. Batch Sparge xBmt No Sparge Brewing How-To & BeerSmith Tutorial

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Kettle Trub

marshall@brulosophy.com (Brülosophy) — Thu, 16 Mar 2017 08:03:04 +0000

For the first episode of The Brülosophy Podcast, we focus on the topic that started it all— the impact a high amount of kettle trub in the fermentor has on beer! Brülosophy contributor Malcolm Frazer joins Marshall to discuss two exBEERiments investigating kettle trub and how the results have impacted their own brewing methods.

Kettle Trub xBmt #1: http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/

Kettle Trub xBmt #2: http://brulosophy.com/2015/03/22/the-impact-of-kettle-trub-part-2-exbeeriment-results/

Gajamagic: https://soundcloud.com/gajamagic

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The Brülosophy Podcast Is Coming!

marshall@brulosophy.com (Brülosophy) — Mon, 20 Feb 2017 07:27:20 +0000

We're excited to announce The Brülosophy Podcast! In this very brief episode, we go over our plans for the podcast and what you might expect to hear in the future.

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