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The Brülosophy Podcast

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Brulosophy was started in 2014 as a place to archive the brewing experiments Marshall was performing. Since then, over 120 of these exBEERiments have been been completed with results shared and discussed around the world. This podcast aims to make audible that which has formally only been available in print. Join us as we think beer!

Brulosophy was started in 2014 as a place to archive the brewing experiments Marshall was performing. Since then, over 120 of these exBEERiments have been been completed with results shared and discussed around the world. This podcast aims to make audible that which has formally only been available in print. Join us as we think beer!
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United States

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Podcasts

Description:

Brulosophy was started in 2014 as a place to archive the brewing experiments Marshall was performing. Since then, over 120 of these exBEERiments have been been completed with results shared and discussed around the world. This podcast aims to make audible that which has formally only been available in print. Join us as we think beer!

Twitter:

@brulosopher

Language:

English


Episodes

Episode 045 | Base Malts

6/18/2018
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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. The Brülosophy Podcast is proud to be partnered with...

Duration:01:01:32

Episode 044 | New England IPA: Water Chemistry

6/11/2018
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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...

Duration:01:04:59

Episode 043 | Beer Off-Flavors: Astringency

6/4/2018
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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. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at...

Duration:01:19:07

Episode 042 | State Of The Homebrew Industry with Love2brew's Ron Rivers

5/28/2018
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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...

Duration:01:15:42

Episode 041 | The Use Of Sugar In Brewing

5/21/2018
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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...

Duration:01:03:38

Episode 040 | Brü & A #4

5/14/2018
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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! This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member...

Duration:01:05:42

Episode 039 | Wort Boil Length

5/7/2018
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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. This and every episode of The Brülosophy Podcast is proudly brought to you by The...

Duration:01:00:54

Episode 038 | Dry Hopping New England IPA

4/30/2018
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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. This and every episode of The Brülosophy Podcast is...

Duration:01:06:35

Episode 037 | Quick Sour Beers w/ House Of Pendragon Brewing Co.

4/23/2018
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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...

Duration:01:35:55

Episode 036 | Beer Carbonation Methods

4/16/2018
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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. This and every episode of The Brülosophy Podcast is proudly brought to you by The American...

Duration:01:12:34

Episode 035 | Gelatin Fining And Its Impact On Beer

4/9/2018
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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. This and every episode of The Brülosophy Podcast is proudly brought to you by The...

Duration:01:18:30

Episode 034 | Kettle Finings In Brewing

4/2/2018
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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...

Duration:01:01:03

Episode 033 | Brewing With Roasted Grains

3/26/2018
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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. This and every episode of The Brülosophy Podcast is proudly brought...

Duration:01:09:08

Episode 032 | Brew In A Bag

3/19/2018
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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...

Duration:01:03:49

Episode 030 | Brülosophy Yeast Blend With Bootleg Biology

3/5/2018
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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...

Duration:01:28:16

Episode 029 | Brü & A #3

2/26/2018
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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 This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha

Duration:01:04:59

Episode 028 | Brewing With Extract

2/19/2018
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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. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association....

Duration:01:05:58

Episode 027 | All About Yeast With Imperial Yeast

2/12/2018
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It's often said that brewers make yeast 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....

Duration:01:06:08

Episode 024 | The Impact of Post-Fermentation Oxidation

1/22/2018
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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. The Brülosophy Podcast is proud to be partnered with the American...

Duration:01:04:57

Episode 023 | New England IPA: Grains

1/15/2018
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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...

Duration:01:09:48