13,703
edits
Changes
added MBAA podcast "Staining yeast cells for automated counting.'
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| [http://masterbrewerspodcast.com/009-wild-yeast-bacteria-intentionally-in-the-brewery Wild Yeast & Bacteria (intentionally) in the Brewery.] || 2016-10 || Nick Mader surveyed 16 breweries, including Firestone, Allagash, Boulevard, Stone, and Russian River to determine the keys to success when producing wild beers and conventional beers in the same brewery.
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| [http://masterbrewerspodcast.com/007-staining-yeast-cells-for-automated-counting Staining yeast cells for automated counting.] || 2016-10 || Leo Chan discusses methods for automated yeast cell counting, measuring viability, and other physiological properties. Recent work includes collaboration at Harpoon Brewery to count cells in products with high residuals, and collaboration at University of Maine to improve methods for counting ''Brettanomyces''. This work was also done with Brian Martyniak, an active member of MTF (see archived threads [MTF_Thread_Highlights#Funky_Science_Fridays here]).
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| [http://masterbrewerspodcast.com/014-the-chemical-fingerprint-of-beer-from-a-single-experiment-with-minimum-sample-preparation The Chemical Fingerprint of Beer from a Single Experiment with Minimum Sample Preparation.] || 2016-12 || John Edwards discusses a rapid quantitive molecular analysis by 1H NMR spectroscopy, with an emphasis on sour beer aged in barrels.
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| [http://masterbrewerspodcast.com/020-kvass Kvass] || 2012017-01 || Alex Gertsman talks about brewing the traditional Russian beverage known as Kvass, which was historically alcoholic and fermented with bread yeast and a dair based ''Lactobacillus'' culture.
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