Episode 67: Improving your Beer Quality

Sensory analysis, setting up a lab for QC tests, and understanding your raw ingredients are all paramount when it comes to improving the quality of your beer. We talk with two experts - Lindsay Barr and Ashton Lewis - who are here to help you level up beer quality in a small-scale brewery.Guests:Lindsay Barr is the CSO and Founding Partner of DraughtLab Sensory Software where she helps food & beverage companies use tasting technology to make products that people love.  After earning a Masters in Food Science from UC Davis, she began her career at New Belgium Brewing Company managing the Sensory and Consumer Research program. Along with her work at DraughtLab, she teaches Sensory for the Master Brewers course at UC Davis and the Siebel Institute and judges global beer competitions. During her career, she has published numerous groundbreaking techniques to lower the barrier-to-entry into sensory science and continues to be passionate about making sensory accessible for all businesses. She currently lives in San Francisco and can be found running or lounging in Golden Gate Park, sailing, or playing around in the Castro.For the last 29 years Ashton Lewis has worked for Brew Your Own Magazine as technical editor and “Help Me, Mr. Wizard” columnist.  His day job since December 2016 has been with RahrBSG where he is currently Manager of Training and Technical Support.  Prior to working in the world of ingredients, Ashton was the Staff Master Brewer and Brewing Group Sales Manager for the Paul Mueller Company living in the world of custom stainless steel.  He was also a partner in the Springfield Brewing Company (SBC) in Springfield, Missouri, and SBC’s master brewer from 1997 to 2019.  Ashton holds a B.S. in Food Science from Virginia Tech (1991) and a M.S. in Food/Brewing Science from UC Davis (1994), and is currently the MBAA District Great Plains Technical Chair.  In his spare time, he enjoys music, cooking, homebrewing, talking about beer, and playing with Excel. The BYO Nano Podcast Episode 67  is sponsored by:Five Star ChemicalsLooking for a powerful, no-rinse sanitizer that gets the job done fast? Meet Saniclean PAA Pro from Five Star Chemicals. This EPA-registered, PAA-based acid sanitizer is tough on beerstone and perfect for everything from kegs to packaging lines. Available in two convenient sizes, it’s ideal for coarse sprayers, fermenters, and more. Trusted by pros, designed for performance—Saniclean PAA Pro helps you brew with confidence. Learn more at fivestarchemicals.com. Brew better. Brew with Five Star.FermentisWanna brew a Lager? Discover the whole SafLager™ range by Fermentis. Whether you’re looking for floral, fruity, or even estery notes, Fermentis has your back! Want to know more about Fermentis yeasts? Visit www.fermentis.com! BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO’s Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You’ll also have full online access to all of BYO’s digital content and an annual digital magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 67Host: John HollGuests: Lindsay Barr, Ashton LewisContact: [email protected]: Scott McCampbell

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