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Latest Episodes
Episode 300 | Brü & A #30
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.
Episode 299 | exBEERience: Doing Brülosophy
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.
Episode 298 | Brü & A #29
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.
Episode 297 | Back In Time w/ Jersey & Tim
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.
Episode 296 | Sucrose vs. Dextrose In Hard Seltzer
Contributor Andy Carter chats with Marshall about the differences between using sucrose, aka table sugar, and dextrose in the production of hard seltzer.
Sucrose vs. Dextrose In Hard Seltzer xBmt
Episode 295 | AvgBrü Reviews #6: Saison
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.
Episode 294 | Short & Shoddy: Kentucky Common
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.
Short & Shoddy Kentucky Common
Episode 293 | Yeast Pitch Rate In An International Pale Lager
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.
Episode 292 | Brü’s Views: Current State Of Homebrewing
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.
Episode 291 | Live Q&A with Jordan Folks
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.
Episode 290 | Brü & A #28
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.
Episode 289 | Dip Hopping An American Pale Ale
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.
Episode 288 | exBEERience: Quick Sour Methods
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.
Episode 287 | Brü’s Views: Brewing As Science And/Or Art – Listener Reactions
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.
Episode 286 | Post-Boil pH Adjustment In American IPA
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.
Impact Post-Boil Acidification Has On An American IPA xBmt
Episode 285 | Short & Shoddy: American Strong Ale
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.
Episode 284 | AvgBrü Reviews #5: West Coast Pilsner
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.
Episode 283 | Mash Temperature In A Non-Alcoholic Lager
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.
Episode 282 | Brü’s Views: Brewing As Science And/Or Art
This week, contributor Cade Jobe joins Marshall to chat about their opinions regarding the apparent debate over brewing as science or art.
Episode 281 | Open Fermentation In An American Pale Ale
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.
Impact Open Fermentation Has On An American Pale Ale xBmt
Episode 280 | Brü & A #27
Contributor Cade Jobe joins Marshall for the 27th Brü & A episode to answer a bunch of listener submitted questions.
Episode 279 | exBEERience: Building A Garage Walk-In Cooler
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.
Episode 278 | Removing Bittering Hops Mid-Boil In A Kölsch
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.
Impact Removing Bittering Hops Mid-Boil Has On A Kölsch xBmt
Episode 277 | Short & Shoddy: Czech Amber Lager
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.
Short & Shoddy Czech Amber Lager
Episode 276 | Whole Cone vs. Pellet Hops When Dry Hopping A Pale Ale
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.
Whole Cone vs. Pellet Hop In The Dry Hop xBmt
TBC xBmt: Whole Cone vs. Pellet Hop In The Dry Hop
Episode 275 | Brü’s Views: Beer Glassware
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.
Episode 274 | Using PET Kegs For A Pale Lager
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.
Impact Storage In A PET Keg Has On A Pale Lager
Episode 273 | exBEERience: Traditional Sour Beer Brewing
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.
Episode 272 | AvgBrü Reviews #4: Oatmeal Stout
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.
Episode 271 | Using 6-Row Barley Malt In American Lager
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.
Episode 270 | Brü & A #26
For the 270th episode, contributor Cade Jobe joins Marshall to answer a bunch of listener submitted questions.
Episode 269 | Live Q&A with Martin Keen
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.
Episode 268 | Short & Shoddy: Dark Mild
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.
Episode 267 | Using Flaked Rye In An American Pale Ale
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.
Flaked Rye vs. Rye Malt In An American Pale Ale xBmt
Episode 266 | Brü’s Views: 2022
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!
Episode 265 | Using Spruce Tips In American IPA
Spruce tips have been used for various culinary purposes for centuries including as a seasoning for beer. In this episode, contibutor Steve Thanos joins Marshall to chat about this unique ingredient and the impact it has on American IPA.
Brewing With Spruce: Boil Addition vs. Fermentation Additiona In An American IPA
Episode 264 | exBEERience: Going Bulk
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.
Episode 263 | Impact Boiling Wort In A Covered Kettle Has On A Festbier
Contributor Cade Jobe joins Marshall this week to chat about the impact boiling wort in a covered kettle has on a Festbier.
Impact Boiling Wort In A Covered Kettle Has On A Festbier xBmt
Episode 262 | AvgBrü Reviews #3: Ordinary Bitter
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.
Episode 261 | Short & Shoddy: Baltic Porter
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.
Episode 260 | Brü & A #25
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.
Episode 259 | Fermentation Temperature: Weissbier
Contributor Cade Jobe joins Marshall this week to chat about the impact different fermentation temperatures have on Weissbier.
Weissbier Fermentation Temperature xBmt
Episode 258 | Brü’s Views: Seasonal Brewing & Beers
Contributor Cade Jobe joins Marshall for this Brü’s Views episode to discuss their opinions on brewing and drinking seasonal beers.
Episode 257 | Brewing With Coffee: Hot vs. Cold Brew In A Stout
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.
Hot Brew vs. Cold Brew Coffee In A Stout xBmt 1
Hot Brew vs. Cold Brew Coffee In A Stout xBmt 2
Episode 256 | exBEERience: Becoming A BJCP Beer Judge
Contributor Andy Carter joins Marshall this week to chat about their experiences becoming BJCP beer judges.
Episode 255 | Crown vs. Flip-Top Bottle Caps
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.
Crown Cap vs. Swing-Top Bottle Caps xBmt
Episode 254 | Short & Shoddy: Rye IPA
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.
Short & Shoddy Rye IPA
Episode 253 | Listener Submitted Beer Reviews #2
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.
Episode 252 | Sodium vs. Potassium Metabisulfite At Kegging
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.
Episode 251 | Brü’s Views: Brewing To Style
Contributor Cade Jobe joins Marshall for this Brü’s Views episode to discuss their opinions on brewing to style.
Episode 250 | Brü & A #24
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.
Episode 249 | Using Lactose In Sweet Stout
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.
Episode 248 | exBEERience: Packaging & Shipping Beer
Contributor Andy Carter joins Marshall this week to chat about their experiences packaging and shipping beer.
Episode 247 | AvgBrü Reviews #2: New Zealand Pilsner
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.
Episode 246 | Diluting High OG Wort To Make Pale Lager
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.
Episode 245 | Short & Shoddy: Brut IPA
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.
Episode 244 | Reducing Mash Length When Brewing Blonde Ale
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.
Episode 243 | Brü’s Views: Brewing & Beer Events
Contributor Steve Thanos joins Marshall for this Brü’s Views episode to discuss their unfiltered thoughts on brewing and beer events.
Episode 242 | Brewing With Rapidase Revelation Aroma
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.
Rapidase Revelation Aroma xBmt
Episode 241 | exBEERience: Hopping Beer
Contributor Cade Jobe joins Marshall to talk about their experiences using different methods for hopping beer.
Episode 240 | Brü & A #23
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.
Episode 239 | Listener Submitted Beer Reviews #1
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.
Episode 238 | Impact No-Boil Method Has On Hazy IPA
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.
Impact No-Boil Method Has On Hazy IPA xBmt
Episode 237 | Short & Shoddy: International Amber Lager
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.
Short & Shoddy International Amber Lager
Episode 236 | Brewing With Sauergut
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.
Sauergut vs. Lactic Acid xBmt
Episode 235 | Brü’s Views: Beer Rating Websites/Apps
Contributor Andy Carter joins Marshall for this Brü’s Views episode to discuss their unabashed thoughts on beer rating websites and apps.
Episode 234 | Sanitizer Suck-Back When Cold-Crashing
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.
Sanitizer Suck-Back When Cold-Crashing xBmt
Episode 233 | AvgBrü Reviews #1: American Pale Ale
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.
Learn more about The Brü Club at TheBruClub.com!
Episode 232 | exBEERience: Naming Beers
Contributor Steve Thanos joins Marshall to talked about their experiences coming up with names for the beers they brew.
Episode 231 | Impact Keg Purging Method Has On German Pils
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.
Episode 230 | Brü & A #23
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.
Episode 229 | Short & Shoddy: Czech Premium Pale Lager
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.
Short & Shoddy Czech Premium Pale Lager
Episode 228 | Live Q&A With Brad Gaines From Crow & Wolf Brewing
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.
Crow & Wolf Brewing Company
Brülosophy Patreon
Episode 227 | Using Oak Cubes In Strong Bitter
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.
Impact Oak Cubes Have On Strong Bitter xBmt
Episode 226 | Brü’s Views: Low/No Alcohol Beer
For this Brü’s Views episode, contributor Cade Jobe joins Marshall to share their unabashed opinions on low and no alcohol beer.
Brewing Non-Alcoholic and Ultralow Alcohol Beer
Episode 225 | Thiol Releasing Enzyme
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.
Episode 224 | exBEERience: Carbonation Methods
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.
Sparkle & Fizz: Carbonation Methods
Episode 223 | Cold Steeping Roasted Grains For Black IPA
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.
Impact Cold Steeping Roasted Grains Has On Black IPA xBmt
Episode 222 | Short & Shoddy: Tropical Stout
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.
Episode 221 | Brewing With Peated Malt
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.
Impact Peated Malt Has On American Porter xBmt
Episode 220 | Brü & A #21
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.
Episode 219 | exBEERience: Speaking The Language Of Brewing
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.
Episode 218 | Cold-Side Oxidation: Dosing Pale Lager With PMB At Packaging
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.
Dosing Pale Lager With PMB At Packaging xBmt
Episode 217 | Brü’s Views: 2021
For the final episode of 2021, contributor Cade Jobe joins Marshall to chat about how things went for Brülosophy over the last year.
Episode 216 | Brewing With Caraway Seed
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.
Episode 215 | Short & Shoddy: American Wheat Beer
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.
Short & Shoddy American Wheat Beer
Episode 214 | Brewing Sanitizers: Star San & Iodophor
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.
Episode 213 | exBEERience: Going Pro w/ Loose Ends Brewing Company
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.
Episode 212 | Yeast Pitch Rate And Weissbier
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.
Underpitch vs. Overpitch In A Weissbier xBmt
Episode 211 | Brü’s Views: Accepting & Giving Feedback
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.
Episode 210 | Brü & A #20
In this episode, contributor Andy Carter joins Marshall to answer a bunch of listener submitted questions.
Episode 209 | Brewing With Baker’s Yeast
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.
Episode 208 | Live Q&A With Cade Jobe
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!
Episode 207 | Short & Shoddy: Trappist Single
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.
Short & Shoddy Trappist Single
Episode 206 | Using US Caramel & UK Crystal Malts In Belgian Pale Ale
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.
US Caramel vs. UK Crystal Malts In Belgian Pale Ale xBmt
Episode 205 | exBEERience: Designing Beer Recipes
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.
Episode 204 | Naturally Carbonating Beer With Sucrose And Honey
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.
Natural Carbonation: Sucrose vs. Honey xBmt
Episode 203 | Farewell To Jersey Beer Review w/ Friends
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.
Episode 202 | Brü’s Views: Dessert Beers
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.
Episode 201 | Using Yeast Nutrient In Hard Cider
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.
Impact Of Using Yeast Nutrient In Hard Cider
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Episodes 201 to 300
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