Brewer to Brewer: Oli Banks and Marie Kusa
About this episode
Oli Banks interviews Marie Kusa about brewing techniques and water chemistry.
Oli Banks of Stigbergets Bryggeri interviews Marie Kusa of Omnipollo's Church. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events. Click here to support independent journalism covering the beer industry. This Episode is Sponsored by: Sennos What if the secret to a better batch of beer started before fermentation ever began? By understanding the way water chemistry impacts the sensory quality of finished beer, and by analyzing fermentation and other data, brewers can control sensory aspects of their product like never before. Sennos put together a free eBook that breaks down water chemistry fundamentals every brewer should know — no fluff, just the fundamentals. Download Water Chemistry for Brewers at sennos.com Berkeley Yeast Our Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It’s super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don’t have to do anything unusual either, like mash…
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