A preliminary dive into cellular respiration and fermentation. A look at glycolysis, the Krebs cycle, the electron transport chain, and fermentation. Fundamental to understanding how yeast does what it does and why.

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Dive into the crazy world of hop aroma. From monoterpenes to terpenoids to thiols we look at the hydrocarbon fractions and their derivatives that drive all those wonderful aromas.

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All about alpha and beta acids. What they are, why they are, and why we love them.

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An introduction to hops. Covering basic anatomy, agriculture and usage, this episode serves as a foundation for the deeper dives in the subsequent episodes. Strap in and get your bitter on!

Out of the boil kettle and into the whirlpool. We explore the mechanics and importance of both the whirlpool and the cooling of wort prior to yeast pitch. We look at the potential issues with oxygen pick up and off flavour development as well as the potential for infection.

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Jump into the boil kettle and learn about what happens during that hot hot hot 60-90 minutes. Why we boil, how we boil and what to expect. Join Advanced Cicerone Jonathan Thompson as we continue to dive deep into making, tasting, and appreciating beer.

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Confused about caramelization and Maillard? We explore how they work, what the differences are, and what's what in the world of browning.

A dive into the mash tun, exploring sugars, enzymes, and mash regimes. Learn how endogenous enzymes chop up longer chain saccharides into fermentables and how the brewer controls the gravity and body of the beer.