This week Dr Greg Casey joins me to discuss Dimethyl Sulfide (DMS) in lagers, and how process control can aid in reducing DMS.
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Topics in This Week’s Episode (56:09)
- This week I welcome back Dr Greg Casey. Greg has had an extensive history in brewing including Carling O’Keefe, Molson’s, Carlsberg, Anheuser-Busch, Stroh, Coors, Molson Coors and MillerCoors. He holds a PhD in Applied Microbiology and Food Science and was the 2001-2002 Chair of the Education Committee of the Master Brewers Association and President of the American Society of Brewing Chemists from 2005-2006.
- Greg recently released the first volume in his history of American Lagers: Insipiring History and Legacies of American Lager
- Greg and I discuss the launch of his first volume history of American Lagers as well as the upcoming release of the second volume.
- We talk about Process Control for DMS, and Greg’s history working the DMS problem for large breweries.
- We discuss how reducing DMS is an important feature of American Lager beers – especially in the light variants.
- Greg explains the two competing theories on how and where DMS is introduced in brewing and where the best points in the process are to reduce it.
- We talk about how DMS first got on Greg’s radar screen and his in-depth dive into its causes.
- Greg talks about his experience looking at DMS from a practical perspective and how even tiny changes in the equipment and process can cause DMS to rise.
- We discuss some of the things Greg learned working with DMS, as well as what his believe is on the best control points to reduce it.
- We discuss Quality at the Source and its impact.
- Greg shares his thoughts on Dr Bamforth’s perspective on DMS and how he believes DMS can best be controlled in the early parts of brewing as opposed to fermentation. For reference, here’s the earlier episode on DMS I recorded with Dr Bamforth referenced in the show.
- Greg provides us with a quick reference on how to get his 5 volume set (the first one is linked above).
- He shares his closing thoughts.
Sponsors
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