Episode 369 | Natural Carbonation: Dextrose vs. Belgian Candi Syrup In A Trappist Single
Release Date: 02/18/2025
Episode 379 | Brü's Views: Where Is Brewing & Beer Headed?
The Brülosophy Podcast
Contributor Steve Thanos joins Marshall to discuss their thoughts and opinions on where brewing & beer are headed in the future.
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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
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
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
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
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
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
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
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
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.
info_outlineContributor 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