Michael Tonsmeire from Sapwood Cellars joins me this week to talk about very high gravity barrel aged stouts. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Michael Tonsmeire from Sapwood Cellars joins me this week to talk about very high gravity barrel aged stouts. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Max Shafer joins me this week to discuss Craft Pilsners, decoction and controlling the pH of your beer during the whirlpool and for dry hopping. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Max Shafer joins me this week to discuss Craft Pilsners, decoction and controlling the pH of your beer during the whirlpool and for dry hopping. You can find show notes and additional episodes on my blog hereBrad Smith and Friends

John Palmer joins me this week to discuss the state of the art in homebrewing and also shares his top five homebrewing priorities. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

John Palmer joins me this week to discuss the state of the art in homebrewing and also shares his top five homebrewing priorities. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Jeff Bloem from Murphy & Rude malting joins me this week to demystify the various types of malts used in brewing beer. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Jeff Bloem from Murphy & Rude malting joins me this week to demystify the various types of malts used in brewing beer. You can find show notes and additional episodes on my blog hereBrad Smith and Friends

John Blichmann joins me this week to discuss the evolution of home brewing equipment from the late 1980’s to the current day. You can find show notes and additional episodes on my blog at https://beersmith.com/blogBrad Smith and Friends

John Blichmann joins me this week to discuss the evolution of home brewing equipment from the late 1980’s to the current day. You can find show notes and additional episodes on my blog at https://beersmith.com/blogBrad Smith and Friends

Andrew Burns joins me this week from Dakota County Technical College to talk about brewing education programs for working professionals. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Andrew Burns joins me this week from Dakota County Technical College to talk about brewing education programs for working professionals. You can find show notes and additional episodes on my blog hereBrad Smith and Friends

Dr Charlie Bamforth joins me this week to discuss Dimethyl Sulfide (DMS) in beer and how to manage it. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Dr Charlie Bamforth joins me this week to discuss Dimethyl Sulfide (DMS) in beer and how to manage it. You can find show notes and additional episodes on my blog hBrad Smith and Friends

Dr Axel Goehler, the CEO of Bestmalz joins us to discuss the state of German malting, European Craft Brewing and the recent BRAU 2023 conference. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Dr Axel Goehler, the CEO of Bestmalz joins us to discuss the state of German malting, European Craft Brewing and the recent BRAU 2023 conference. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Ron Pattinson joins me this week to discuss his recently published book on British Brewing in World War II (WWII). You can find show notes and additional episodes on my blog at BeerSmith.com/blBrad Smith and Friends

Ron Pattinson joins me this week to discuss his recently published book on British Brewing in World War II (WWII). You can find show notes and additional episodes on my blog at BeerSmith.com/blogBrad Smith and Friends

This week I welcome back Colin Kaminski to discuss oxygen in finished beer, hot side aeration and how to minimize oxygen pickup. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

This week I welcome back Colin Kaminski to discuss oxygen in finished beer, hot side aeration and how to minimize oxygen pickup. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

This week I welcome back Randy Mosher to discuss his upcoming book “Your Tasting Brain” and how we taste and judge beer. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

This week I welcome back Randy Mosher to discuss his upcoming book “Your Tasting Brain” and how we taste and judge beer. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

This week I welcome back Gordon Strong to discuss lager fermentation, lager yeast flavors, judging beer as well as some trends in craft brewing. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

This week I welcome back Gordon Strong to discuss lager fermentation, lager yeast flavors, judging beer as well as some trends in craft brewing. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Adam Mills joins me this week to discuss the use of Thiol boosting yeast, mash hopping and other techniques to enhance the tropical/fruity flavors in IPAs and New England IPAs. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Mills joins me this week to discuss the use of Thiol boosting yeast, mash hopping and other techniques to enhance the tropical/fruity flavors in IPAs and New England IPAs. You can find show notes and additional episodes on my blog hBrad Smith and Friends

Ken Schramm joins me this week to discuss which fruits work best in meads. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Ken Schramm joins me this week to discuss which fruits work best in meads. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Dr Greg Casey joins me this week to discuss the interesting history of German Adjunct Lager and how it influenced the rise of American Adjunct Lager here in the US. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

Dr Greg Casey joins me this week to discuss the interesting history of German Adjunct Lager and how it influenced the rise of American Adjunct Lager here in the US. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

This week Skip Schwartz, the head brewer at WeldWerks brewing joins me to discuss brewing barrel aged stouts. You can find show notes and additional episodes on my blogBrad Smith and Friends

This week Skip Schwartz, the head brewer at WeldWerks brewing joins me to discuss brewing barrel aged stouts. You can find show notes and additional episodes on my blog here.Brad Smith and Friends

This week I welcome Mirella Amato to discuss how you can best pair beer and foods for a great dining experience! You can find show notes and additional episodes on my blog here.Brad Smith and Friends

This week I welcome Mirella Amato to discuss how you can best pair beer and foods for a great dining experience! You can find show notes and additional episodes on my blog here.Brad Smith and Friends