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BeerSmith Home and Beer Brewing Podcast: Daily Summaries Delivered
by Brad Smith and Friends
Home Brewing and How to Brew Podcast for Beer Brewers
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- 2 days agointerview41 min6-min read
Oak Barrel Aging and Soluble Oak with Cal Larson – BeerSmith Podcast #353
Cal Larson, founder of Soluble Oak, joins Brad Smith to explain why traditional oak sources (chips, spirals, used barrels) deliver only a fraction of white oak's flavor potential, and how his patent-pending oak extract — four years of R&D in the making — lets brewers dose authentic, complex oak character directly into finished beer at a cost of pennies per pint.
- Oct 11, 2026interview39 min6-min read
How Beer Ages with Colin Kaminski – BeerSmith Podcast #352
Light beers age primarily due to a compound called trans-2-nonenal (T2N), which creates a wet paper or cardboard flavor at incredibly low concentrations—just 100 parts per trillion. New barley varieties bred to lack the enzyme (LOX) that produces T2N are revolutionizing beer freshness, while oxygen control throughout brewing remains critical to preserving flavor.
- Oct 1, 2026interview40 min6-min read
The Golden Age of UK Brewing with Ron Pattinson – BeerSmith Podcast #351
The late 19th century marked a golden age of UK brewing characterized by diverse beer styles, full-strength ales, and regional variety—before World War I and government policies drastically reshaped the industry. Tax reforms like the 1880 Free Mash Tun Act revolutionized brewing by allowing unmalted grains and sugar, while pub consolidation and wartime restrictions led to long-term decline in variety and strength.
- Sep 19, 2026interview49 min6-min read
Should I Start a Brewery Now with Jamil Zainasheff – BeerSmith Podcast #350
Starting a brewery is a risky, capital-intensive venture with low odds of success, but if brewing is your true passion, Jamil Zainasheff argues you should do it anyway — just go in with eyes wide open, work harder than ever, and prioritize community, quality, and financial resilience.
- Aug 31, 2026conversational46 min5-min read
Your Tasting Brain with Randy Mosher – BeerSmith Podcast #349
In this episode of the Beersmith Podcast, host Brad Smith interviews returning guest Randy Mosher about his new book, Your Tasting Brain, which explores the neuroscience and practical techniques behind flavor perception, particularly in beer, wine, and spirits. Mosher breaks down how taste, smell, and mouthfeel converge in the brain to create flavor, and shares insights on how anyone can become a better taster through training and attention.
- Aug 6, 2026interview39 min6-min read
Craft Malting with Jeff Bloem – BeerSmith Podcast #348
After a near-collapse due to grain spoilage and lease issues, Murphy & Rude Malting forged an unexpected operational merger with Carolina Malt House, preserving their craft malt lineup while gaining massive scale, lowering costs, and ensuring long-term survival. The partnership is a model of resilience and innovation in the face of multiple cascading crises.
- Jul 29, 2026solo49 min5-min read
Abita Brewing, NA Beer and Hops with Mitch Steele – BeerSmith Podcast #347
Mitch Steele, a veteran brewer and author of IPAs: Brewing Techniques and the Evolution of India Pale Ale, joins host Brad Smith to discuss his recent move from New Realm Brewing to Abita Brewing, where he now serves as Director of Operations. The conversation spans Steele’s four-decade brewing career, his insights on non-alcoholic (NA) beer innovation using maltose-negative yeast, the strategic use of modern hop products and terpene extracts, and Abita’s unique approach to fruit beer production through post-fermentation additions and pasteurization. Together, they explore how technological advancements and evolving consumer preferences are reshaping the craft beer landscape.
- Jul 10, 2026interview43 min5-min read
Home Brewing with Drew Beechum – BeerSmith Podcast #346
Homebrewing, though it has faced a significant decline in recent years, is showing signs of resurgence, driven by community, mental wellness, and a renewed sense of purpose through independence from the Brewers Association. Drew Beecham emphasizes that brewing is not just about making beer—it’s about connection, history, and joy.
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