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Episode 369 | Natural Carbonation: Dextrose vs. Belgian Candi Syrup In A Trappist Single

The Brülosophy Podcast

Release Date: 02/18/2025

Episode 378 | Mashout Step In A Czech Premium Pale Lager show art Episode 378 | Mashout Step In A Czech Premium Pale Lager

The Brülosophy Podcast

Contributor Martin Keen joins Marshall to chat about the purpose of the mashout step and going over the result of an xBmt focused on the impact this method has on a Czech Premium Pale lager.  | Relevant Article |

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Episode 377 | Live Q&A with Martin Keen show art Episode 377 | Live Q&A with Martin Keen

The Brülosophy Podcast

Brülosophy's Martin Keen came on board to host The Brülosophy Show 2 years ago, and since then he's produced nearly 100 episodes on topics ranging from exBEERiments and The Hop Chronicles to brewing a beer in the bathtub. This week, we're sharing the live Q&A session Martin did with back in March 2024.

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Episode 376 | AvgBrü Reviews #13: Belgian Quad show art Episode 376 | AvgBrü Reviews #13: Belgian Quad

The Brülosophy Podcast

For the 13th installment of The Brü Club's AvgBrü series, members chose the deliciously boozy style of Belgian Dark Strong Ale, also known as Quad, and 11 participants were selected to have their versions reviewed by Tim, Justin, Craig, and Marshall. We blame the Quad for the antics in this episode...

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Episode 375 | exBEERience: Going Pro w/ Grayview Brewing Company show art Episode 375 | exBEERience: Going Pro w/ Grayview Brewing Company

The Brülosophy Podcast

In this longer than usual episode, Marshall is joined by the guys from , Jason Hatwig and Jason Gray, to discuss their experiences going from brewing at home to making beer on the professional scale.   

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Episode 374 | Step Mash vs. Double Decoction In A Czech Dark Lager show art Episode 374 | Step Mash vs. Double Decoction In A Czech Dark Lager

The Brülosophy Podcast

Contributor Jordan Folks joins Marshall to chat about the impact various mash methods, namely step mash and double decoction, have on a Czech Dark Lager. | Relevant Article |

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Episode 373 | Short & Shoddy: Altbier show art Episode 373 | Short & Shoddy: Altbier

The Brülosophy Podcast

Contributor Will Lovell joins Marshall to chat about the historic German style known as Altbier as well as what tasters thought of a version made using Short & Shoddy methods. Become a today and be rewarded for your support! | Relevant Article |

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Episode 372 | Mashing A Hazy IPA With Ascorbic Acid show art Episode 372 | Mashing A Hazy IPA With Ascorbic Acid

The Brülosophy Podcast

Contributor Will Lovell joins Marshall to chat about using ascorbic acid in the mash to reduce the risk of cold-side oxidation in a Hazy IPA, and they review the results of an xBmt on this variable. | Relevant Article |

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Episode 371 | Bru's Views: Dry January show art Episode 371 | Bru's Views: Dry January

The Brülosophy Podcast

Contributor Steve Thanos joins Marshall to discuss their views on the relatively new tradition of Dry January where drinkers abstain from all alcohol for an entire month.  

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Episode 370 | Brü & A #37 show art Episode 370 | Brü & A #37

The Brülosophy Podcast

Another 10 episodes have passed, which means it's time for Brü & A! This week, contributor Jordan Folks joins Marshall to answer a handful of questions submitted by  and listeners. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at  today.

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Episode 369 | Natural Carbonation: Dextrose vs. Belgian Candi Syrup In A Trappist Single show art Episode 369 | Natural Carbonation: Dextrose vs. Belgian Candi Syrup In A Trappist Single

The Brülosophy Podcast

Contributor Jordan Folks joins Marshall to chat about naturally carbonating beer, focusing specifically on the impact using different priming sugars has and going over an xBmt comparing dextrose to Belgian candi syrup. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at  today. | Relevant Article |

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More Episodes

Contributor Jordan Folks joins Marshall to chat about naturally carbonating beer, focusing specifically on the impact using different priming sugars has and going over an xBmt comparing dextrose to Belgian candi syrup.

The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Natural Carbonation: Belgian Candi Syrup vs. Dextrose In A Trappist Single