This is our MTF Live interview with Mike Matucheski. Milk The Funk tracked down Mike after wiki editor Dan Pixley posted about Charlie Papazian speaking about Mike and other pioneers in American homebrewing. Mike was one of the first Americans making mixed fermentation sour beer in barrels at his home in the early 80's, as well as malting his own homegrown grain and using homegrown hops. Join us to hear Mike's story on how he pioneered brewing American sour beers in the early 1980's.

A MTF Live recording where we talk to Bryan about his data showing how to successfully re-pitch Philly Sour. Bryan also answers many other questions about this lactic acid producing yeast strain. Check out the graphs on his blog. Also check out his blog post answering similar questions about Sourvisiae, such as pitch rate, re-pitching, and co-pitching with another yeast.

In this live recording we discuses various topics surrounding sour styles in the BJCP and other beer style guidelines, the Cicerone perspective, and much more.  Check out Pints and Panels , Edmnud's Oast and Beer Judge Certification Program.

Matt Humbard sits down with Jeff Mello from Bootleg Biology to talk about wild yeast captures, Oslo, and Bootleg Biology's services and projects. Check out Bootleg Biology at https://bootlegbiology.com/.

Today we discuss some of the intricacies of saison, both from a European perspective and a US perspective. Bob and Shawn share their brewerys' methods for making this Belgian style of beer in America, and share their inspirations and experiences with various saison-centric brewing techniques.

Join us as we talk to Lance about how science can show that what we thought we knew about Brettanomyces, Lactobacillus, and Sacch Trois, wasn't actually true. We do a few deep dives into the paradigm shifts that Lance has helped to spear head in Milk The Funk's past.

Kristoffer Krogerus discusses his discovery of why some diastaticus yeasts ferment more slowly than others, and Richard discusses with us the practical concerns, mitigation, and lab techniques for dealing with diastaticus yeast in the brewery.

Kveik World Order brings together host DeWayne Schaaf, Justin Amaral, and Svein Arild Skjæveland. Episode one of KWO brings us introductions of our host, gives a general overview of what Kveik/Landrace yeast are, as well as the origins of these cultures.

Brewing in the Ancient World by Dr. John Janusek and Brewing in the South American Amazon by Dr. Beth Conklin of Vanderbilt's Department of Anthropology. Recorded at Blackstone Brewing Company and Nashville Brewing Company. Video version: https://tinyurl.com/y3sk2d7w. Copies of the slideshows: https://tinyurl.com/y5rye8zw.

Devin and Brandon join us to discuss mixed fermentation on an introductory level for both the home and professional brewer.

Dr. Heit of Sui Generis Brewing blog joins us to talk about the microbiology of Lactobacillus. We cover various subjects like hop tolerance, foam degradation, optimum fermentation temperatures, flavor compounds, brewing tips, and many other advanced subjects when using this bacteria for making sour beer.

Dan Pixley sits down to discuss open barrel fermentation with Eccentric Beekeeper, as well as his use of honey in sour brewing and his sanke fermenter and bulldog contributions to the MTF wiki. Follow Eccentric Beekeeper on Instagram.

In this episode we chat with amateur beer historian and German homebrewer Benedikt Koch about the history of Berliner Weisse, and discuss the importance of Brettanomyces in the traditional version of the style.

Long time member of MTF discusses how his homebrewing has been influenced by MTF and wine making processes. We also discuss his involvment in the initial trading of kveik yeast in the US, his experience with kveik and farmhouse brewing, and his up and coming brewery, Ebb and Flow Fermentations.

This episode we chat with David Thornton and Keston Helfrich of Southyeast Labs and Carolina Bauernhaus. We discuss bio-prospecting, yeast boot camp and the application of the science to the beer Carolina Bauernhaus crafts.

Ben Evans is the co-owner and head brewer at Hellbender Brewing Company in Washington DC. We sit down to discuss his experience with the lactic acid producing yeast Wickerhamomyces and Brettanomyces claussenii in commercial production batches."

We go in depth on the kettle souring process with Adi, including microbes, techniques, and tips on avoiding off-flavors. We also discuss the possibilities of using this method for making beer styles other than Berliner Weisse and gose, as well as industry issues surrounding this process.

We speak with Matt and Justin about a new development in alternative fermentation, lactic acid yeast. We go in depth on the biology of these lactic acid producing yeast, their fermentation profile, and tips on how best to use them in the brewery.

In part 2 with Lars Marius Garshol, we finalize our interview by diving more into the brewing methods used by European farmhouse brewers, and the regional and stylistic differences between farmhouse brewers today and through history. We also discuss the state of near extinction of farmhouse brewing today, and the efforts to save it from disappearing.

In this episode we talk to Lars Marius Garshol about historical farmhouse brewing in Europe. In this first part, we discuss what farmhouse brewing is and how it differentiates from saison and industrial brewing, and discuss ancient brewing processes that survive to this day in remote regions of Europe.

In this episode, which is our pilot episode, we talk to Richard Preiss from Escarpment labs about general biology of Brettanomyces and updates to our scientific understanding of this yeast. We also discuss the recent concerns for saison yeast contaminations in breweries.