United We Brew™
The Inspiring History and Legacy of American Lager Beer is envisioned to be a nine-volume series of books covering the history of the American lager brewing industry from the 1840s to the 1940s and the evolution of adjunct lager beer as America’s “national beverage.” The “surprising” aspect of this history is that it ever happened at all, given the half-century-long assault on the industry between the 1870s and 1910s to impose an “American Reinheitsgebot.” Unified in this objective were a plethora of the nation’s political, cultural, and agricultural institutions—all seeking to ban to use of rice and corn-based products in the brewing of American ales and lagers. Equally united in opposition to this effort were the brewers and brewing scientists of America. In battles that were passionate, highly public, and intense in nature, these brewing industry advocates successfully defended the right of American brewers to brew with the ingredients of their choice. It is a powerful legacy not only for America’s first revolution in beer (the adjunct lager brewing industry) but also for the nation’s second revolution in beer (the American craft brewing industry).
Special Guest: Greg Casey.
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A deep dive on beer foam with a couple of familiar guests, one of whom literally wrote the book on foam.
Special Guests: Ashton Lewis and Charlie Bamforth.
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Just when you thought light-struck flavor in beer was permanent...
Special Guests: Catherine Villa and Keith Villa.
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A couple of experts offer tips to help your brewery beat the summer heat.
Special Guests: Nick Donofrio and Rissa Spalding.
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Kerry Caldwell suffered severe injuries from an accident in the brewhouse. She was airlifted and overcame the 34% chance of survival calculated by the hospital. This episode is both the story of her accident and a description of a simple, inexpensive device that should be installed in your brewery to prevent similar accidents.
Special Guests: Kerry Bloxham (Caldwell) and Scott Zetterstrom.
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If you have the same canning line as Jack, you might want to listen up.
Special Guest: Jack Van Paepeghem.
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Noise exposure may not be on your brewery's radar, but this is an area in which an ounce of prevention is worth a pound of cure.
Special Guest: Jonathan Borntrager.
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Can chemical analytics be used to predict what a sensory panel will taste? Can machine learning be used to improve a beer?
Special Guests: Kevin Verstrepen and Michiel Schreurs.
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Specialty malt freshness, roaster technology, flavor development & complexity in specialty malts, and more.
Special Guests: Aaron MacLeod, Chris Schooley, and Jeff Bloem.
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A unique study of California malting barley and its practical takeaways for brewers.
Special Guest: Maany Ramanan.
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Three people who know a lot about malting talk about base malt flavor development and the variables driving a lot of creativity in brewing.
Special Guests: Aaron MacLeod, Curtis Davenport, and Sebastian Wolfrum.
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