BREWING INSIGHTS PODCAST
MAKING YOUR BEERS POP
The Brewing Insights Podcast
LISTEN TO THIS BREWING INSIGHTS PODCAST
Murphy & Son – The Alchemy of Time
Stephanie Brindley opens the episode with The Alchemy of Time, exploring how brewers can “freeze time” to preserve beer freshness. She begins with a relatable question:
“Raise your hand if you’ve ever been heartbroken by a beer that tasted amazing fresh out of the tank but later developed aging issues.”
Stephanie explains how tannins, once naturally introduced via oak barrels, can now be used intentionally to either remove haze or stabilise it, depending on molecular weight and products used
She introduces three products, which are set to transform your brew process:
- Brewty, which “clears beer, removes haze, improves shelf life, inhibits off-flavour enzymes” and is especially useful for low or no-alcohol beers.
- Staze, which “stabilises desirable haze, especially in NEIPAs and ciders.”
- Mashlife, a pomegranate-derived antioxidant that “showed excellent antioxidant properties in electron spin resonance tests.”
She also discusses oxidation and the role of transition metals like iron, copper, and manganese in accelerating staling.
“These metals catalyse oxidation reactions… tannins bind with these metal ions in a process called chelation. This renders them inert.”
Stephanie’s key message is that beer stability is not guesswork, it’s a toolkit brewers can use to preserve flavour, appearance, and shelf life.
“You don’t need a time machine to preserve that perfect pint.”
Crisp Malt – Hops aren’t the only flavour creator | Brewing Insights Podcast
Mike Benson focuses on malt’s influence on flavour, colour, and stability. He discusses base malts like Maris Otter and Clear Choice, as well as heritage varieties like Chevallier. Giving us some brilliant malty insights, technical advice on ways to improve not only your beers flavour but reduces energy costs and the need for filtration.
“Maris Otter… brings depth and richness to everything from bitters to stouts. Clear Choice… ideal for lagers and pale ales where brightness matters.”
Mike explains how specialty malts contribute to haze retention, foam stability, and shelf life, and which specific varieties can be utilised to produce stable, great tasting beer.
“The protein content and the way the malt is kilned can influence haze formation and retention.”
He also highlights Crisp’s commitment to sustainability, including regenerative agriculture and energy-efficient malting.
“We’re working with growers who practice regenerative agriculture… our malting process is designed to reduce water and energy use.”
His final message: malt is a crafted ingredient, not a commodity.
“It’s not just sugar—it’s structure, story, and soul.”
Fermentis – Choose the right yeast for your brew | Brewing Insights Podcast
Jim Wilson from Fermentis closes the episode with some yeast insights and fermentation. He highlights yeast’s role not just in alcohol production but in shaping flavour, aroma, and shelf life.
“Yeast isn’t just something you throw in to make alcohol. It’s a living organism that shapes the flavour, aroma, and texture of your beer.”
Jim explains how different strains behave under varying conditions and why yeast health is critical. He discusses the importance of proper rehydration, nutrient support, and fermentation control.
“Healthy yeast makes better beer. If your yeast is stressed… it can produce off-flavours like sulphur or diacetyl.”
He introduces Fermentis’ range of dry yeast strains and stresses that yeast is expressive, not just functional. Jim then walks us through the vast range of Lager yeasts available, talking about their applications, benefits and style applications.
Missed our Brewery Resource Show and the expert talks packed with brewery insights? Don’t worry we’ve got you covered in this brewing insights podcast
In this episode, we sit down with brewing experts to jump into practical tips and fresh perspectives. Join us as Murphy and Son share how to extend the life of your brews, Crisp Malt reveals their guide to achieving the perfect boiling wort, and Fermentis takes us through their lager range with expert advice on making your beers pop!
FIVE MINUTES WITH FARAM
Five Minutes with Faram: Pavel from Primator Brewery and Yan from Budvar Brewery
This week’s Five Minutes with Faram is bought to you from the Czech Republic! Where this time it is not Faram Paddie doing the chatting, instead it is European Sales Manager Bartek. In these quick five rounds we get to know a few brewers from across Europe.
Pavel from Primator Brewery
Bartek: I’m Bartek, it’s Five Minutes with Faram time and we are in Prague at the University, I am here with Pavel. Hi Pavel, nice to meet you. Can you tell us a bit about you and your brewery please?
Pavel: My name is Pavel, I am the brewmaster at Primator Brewery here in the Czech Republic. It is quite a big brewery with the total capacity per year is about 130,000 hectolitres
Bartek: So how did you get into Brewing?
Pavel: I started at the university and studied at the Institute of Chemical Technology in Prague focusing on brewing and malting. I started my career in Krusovice Brewery. Then he moved to Lobkowicz Brewery, after this I go to Primator Brewery and started working as a brewmaster, I’ve been there for six years now.
Bartek: So you have worked in some of the most famous breweries, congratulations, so what is your favourite hop?
Pavel: It depends; it depends on beer styles. For lager, I prefer Saaz hop, and for pale ale I prefer the American varieties
Bartek: Okay, what’s your favourite beer destination?
Pavel: I like Bavarian because the Bavarian style beer styles are similar to Czech beer styles.
Bartek: Is there any significant difference between your beers and their beers?
Pavel: Yes, there are many differences. Czech beers is more bitter with a lower percentage of alcohol.
Bartek: Okay, and what is the one thing in the brewery you could not live without?
Pavel: Good people, yes good people and quality materials. Good people make good beer!
Bartek: And what is the last beer brewer?
Pavel: Recently we brewed a new beer, an extra Bitter Lager.
Yan from Budvar Brewery | Brewing Insights Podcast
Bartek: Hello Yan, you are from the famous Budvar Brewery in Czech, can you tell me a few things about yourself? What got you into brewing?
Yan: During my last year of high school studies, I didn’t know what to do, do what I should do? But I definitely really liked beer, so that was the reason, a pretty simple reason.
Bartek: What is your favourite hop?
Yan: It is Most™, I like this new variety and my second favourite hop is Saaz.
Bartek: And what is so special about Most™?
Yan: It has a nice fruity aroma character, but it still suitable for lagers and in my opinion not every aroma hop is suitable for lagers.
Bartek: What is your favourite beer destination?
Yan: My favourite beer destination is out cellar, it’s a truly amazing place for sure!
Bartek: What is one thing in the brewery you cannot live without?
Yan: Probably my colleagues, because they are my mentors throughout my studies and professional career.
Bartek: What is the last beer you brewed?
Yan: We brew thirteen brews per day, but the last brew, we designed a new beer, a cooperation with a smaller brewery.
Bartek: And what is it like to work in such a famous brewery?
Yan: It is quite nice because we don’t have too much pressure. But you are still Free to do things like, special brews, with our smallest run being 400 hundred litres!
Bartek: Thank you very much
The conversation keeps flowing as Faram’s Bartek takes us on a brewing tour across Europe! From PRIMÁTOR Brewery in Prague to the legendary Budvar Brewery, Bartek sits down to uncover their brewing journeys, favourite hops, and, of course, their passion for beer!
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Check out the detailed summary below
Murphy & Son – The Alchemy of Time
Stephanie Brindley opens the episode with The Alchemy of Time, exploring how brewers can “freeze time” to preserve beer freshness. She begins with a relatable question:
“Raise your hand if you’ve ever been heartbroken by a beer that tasted amazing fresh out of the tank but later developed aging issues.”
Stephanie explains how tannins, once naturally introduced via oak barrels, can now be used intentionally to either remove haze or stabilise it, depending on molecular weight and products used
She introduces three products, which are set to transform your brew process:
- Brewty, which “clears beer, removes haze, improves shelf life, inhibits off-flavour enzymes” and is especially useful for low or no-alcohol beers.
- Staze, which “stabilises desirable haze, especially in NEIPAs and ciders.”
- Mashlife, a pomegranate-derived antioxidant that “showed excellent antioxidant properties in electron spin resonance tests.”
She also discusses oxidation and the role of transition metals like iron, copper, and manganese in accelerating staling.
“These metals catalyse oxidation reactions… tannins bind with these metal ions in a process called chelation. This renders them inert.”
Stephanie’s key message is that beer stability is not guesswork, it’s a toolkit brewers can use to preserve flavour, appearance, and shelf life.
“You don’t need a time machine to preserve that perfect pint.”
Crisp Malt – Hops aren’t the only flavour creator | Brewing Insights Podcast
Mike Benson focuses on malt’s influence on flavour, colour, and stability. He discusses base malts like Maris Otter and Clear Choice, as well as heritage varieties like Chevallier. Giving us some brilliant malty insights, technical advice on ways to improve not only your beers flavour but reduces energy costs and the need for filtration.
“Maris Otter… brings depth and richness to everything from bitters to stouts. Clear Choice… ideal for lagers and pale ales where brightness matters.”
Mike explains how specialty malts contribute to haze retention, foam stability, and shelf life, and which specific varieties can be utilised to produce stable, great tasting beer.
“The protein content and the way the malt is kilned can influence haze formation and retention.”
He also highlights Crisp’s commitment to sustainability, including regenerative agriculture and energy-efficient malting.
“We’re working with growers who practice regenerative agriculture… our malting process is designed to reduce water and energy use.”
His final message: malt is a crafted ingredient, not a commodity.
“It’s not just sugar—it’s structure, story, and soul.”
Fermentis – Choose the right yeast for your brew | Brewing Insights Podcast
Jim Wilson from Fermentis closes the episode with some yeast insights and fermentation. He highlights yeast’s role not just in alcohol production but in shaping flavour, aroma, and shelf life.
“Yeast isn’t just something you throw in to make alcohol. It’s a living organism that shapes the flavour, aroma, and texture of your beer.”
Jim explains how different strains behave under varying conditions and why yeast health is critical. He discusses the importance of proper rehydration, nutrient support, and fermentation control.
“Healthy yeast makes better beer. If your yeast is stressed… it can produce off-flavours like sulphur or diacetyl.”
He introduces Fermentis’ range of dry yeast strains and stresses that yeast is expressive, not just functional. Jim then walks us through the vast range of Lager yeasts available, talking about their applications, benefits and style applications.
Key images from the bREWING iNSIGHTS PODCAST
“It’s a living organism that shapes the flavour, aroma, and texture of your beer.”
" You don't need a time machine to preserve your perfect pint!"
