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PODCAST

The Brülosophy Podcast

Brülosophy - where they who drink beer will think beer! Join the crew as they discuss the history of various brewing topics and the results of their interesting exBEERiments!

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All Episodes

01:12:00

Episode 050 | Brü & A #5

The Brülosophy Podcast ·

2018/07/24

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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01:08:33

Episode 049 | Short & Shoddy: Hoppy Pilsner

The Brülosophy Podcast ·

2018/07/17

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. The Brülosophy Podcast is proud to be partnered

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01:03:53

Episode 048 | Homebrew Con 2018 With Brülosophy &...

The Brülosophy Podcast ·

2018/07/10

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. The Brülosophy Podcast is proud to be partnered with the American Homebrewers

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01:06:01

Episode 047 | Mash Length

The Brülosophy Podcast ·

2018/07/02

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. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today:

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01:00:09

Episode 046 | Maintaining Hop Freshness

The Brülosophy Podcast ·

2018/06/26

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. The Brülosophy Podcast is proud to be partnered with the American

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01:01:33

Episode 045 | Base Malts

The Brülosophy Podcast ·

2018/06/19

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 the

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01:05:00

Episode 044 | New England IPA: Water Chemistry

The Brülosophy Podcast ·

2018/06/12

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

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01:19:09

Episode 043 | Beer Off-Flavors: Astringency

The Brülosophy Podcast ·

2018/06/05

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

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01:15:44

Episode 042 | State Of The Homebrew Industry with...

The Brülosophy Podcast ·

2018/05/29

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

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01:03:39

Episode 041 | The Use Of Sugar In Brewing

The Brülosophy Podcast ·

2018/05/22

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

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01:05:44

Episode 040 | Brü & A #4

The Brülosophy Podcast ·

2018/05/15

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 today at

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01:00:55

Episode 039 | Wort Boil Length

The Brülosophy Podcast ·

2018/05/08

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 American

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01:06:36

Episode 038 | Dry Hopping New England IPA

The Brülosophy Podcast ·

2018/05/01

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 proudly

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01:35:57

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

The Brülosophy Podcast ·

2018/04/24

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

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01:12:35

Episode 036 | Beer Carbonation Methods

The Brülosophy Podcast ·

2018/04/17

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 Homebrewers

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01:18:31

Episode 035 | Gelatin Fining And Its Impact On Beer

The Brülosophy Podcast ·

2018/04/10

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 American

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01:01:04

Episode 034 | Kettle Finings In Brewing

The Brülosophy Podcast ·

2018/04/03

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

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01:09:09

Episode 033 | Brewing With Roasted Grains

The Brülosophy Podcast ·

2018/03/26

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 to you by

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01:03:51

Episode 032 | Brew In A Bag

The Brülosophy Podcast ·

2018/03/19

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

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56:22

Episode 031 | Impact Of Wort Aeration

The Brülosophy Podcast ·

2018/03/12

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

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