The Brülosophy Podcast

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. | Relevant Articles | Sulfate to Chloride Ratio xBmt Messing With Minerals xBmt Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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. | Relevant Articles | Boiling Spent Grain xBmt Impact Of High Mash pH Astringency Off-Flavor xBmt Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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. | Relevant Articles | The Industry Speaks Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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. | Relevant Articles | Adding Sugar In A Single Dose vs. Staggered Doses During Fermentation Adding Sugar During The Boil vs. High Kräusen Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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. | Relevant Articles | Boil Length xBmt Pt. 1 - Pale Malt Boil Length xBmt Pt. 2 - Pilsner Malt Boil Length xBmt Pt. 3 - 60 Minutes vs. 180 Minutes Lab Data - DMS In 30 Minute Boil Beer Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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. | Relevant Articles | Biotransformation vs. Standard Dry Hop Dry Hop At Yeast Pitch vs. Standard Dry Hop Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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! | Relevant Articles | The Impact of Open Fermentation On Kettle Sour Beer Boil Vs. No Boil Berliner Weisse Berliner Weisse Soured With Grain Oh, Baby, It's A Wild Wort Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.