Quality-focused Pro Brewers

Hendo From The Rockstar Brewer Academy
  • 5.0 (3)
  • How To
  • Updated fortnightly

Welcome to Quality-Focused Pro Brewers, the podcast dedicated to helping professional brewers master the art and science of brewing high-quality beer. Every fortnight, we delve into essential topics like brewery quality systems, maximising beer shelf life, dissolved oxygen, brewing water chemistry, CIP, Yeast Husbandry, lab and more. Designed for those planning, building, or running a craft brewery, our episodes provide actionable insights to enhance your brewing processes. Join us as we share expert knowledge and practical tips to ensure your beer is always at its best.

  1. 13 Oct

    How a Pro Brewer Clones A Beer Recipe (It’s Not What You Think)

    Comment CLONE RECIPE GUIDE below or scan the QR code to get the guide. Most clone recipes start with an ingredient list: likely malts, likely hops, likely yeast. Then the first batch misses the target, and the brewer changes everything at once. That is not reverse-engineering. It is creating a moving target. In this episode of Quality Focused Pro Brewers, Hendo shows you how to start with the commercial beer in the glass, collect measurable and sensory evidence, then work backwards into a supported first recipe hypothesis. You’ll learn how to: assess the reference beer through Fit For Use and True To Brand; use ABV, final gravity, beer pH, colour, clarity and foam as useful evidence; work through the Reverse-Spec 5: strength/body/finish, malt, hops, water and fermentation; distinguish hop bitterness, flavour and aroma rather than treating “hoppy” as one thing; build water from the beer you are targeting and the source water you actually have; and compare your first attempt fairly, identify the dominant mismatch and make one deliberate next change.The goal is not to claim you have uncovered a brewery’s secret recipe. It is to build a better first version, learn how your own system behaves, and stop chasing someone else’s grain bill. For professional brewers, the same approach also provides a practical competitor-benchmarking and product/QC lens. Chapters 00:00 Why online clone recipes miss the mark01:59 Fit For Use vs True To Brand02:52 Get the Clone Recipe Guide03:18 Capture the measurable evidence04:29 Reverse-Spec 5: strength, appearance, body and finish05:20 Build the malt hypothesis07:02 Separate hop bitterness, flavour and aroma09:06 Build the water profile from the target beer11:25 Yeast and fermentation character12:51 Turn the product specification into a first recipe13:25 Compare side by side and change one thing14:03 Home-brewer learning and professional benchmarking Get My Free Guide - "The Pro-Brewer Quality & Consistency Checklist" - https://bit.ly/3f6ryQBSOCIALSFacebook: https://www.facebook.com/rockstarbrewerInstagram: https://www.instagram.com/rockstarbrewer--------------------DISCLAIMER: This video and description may contain affiliate links or product recommendations, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

  2. 29 Sept

    Wheat Beer Myths: Stop Chasing the Wrong Knobs | QFPB E054

    Want a hand identifying the key levers for your next Hefeweizen? Comment HEFEWEIZEN CHEAT SHEET below or scan the QR code to grab the Hefeweizen Flavour Cheat Sheet. You can tick every classic Hefeweizen box—ferulic acid rest, warmer fermentation, yeast stress, copied water profile—and still end up with a beer that is technically fine but just doesn’t belong together. Maybe it is a clove bomb. Maybe the banana has drifted into bubblegum. Maybe it drinks tart and thin when you wanted soft and rounded. In this episode of Quality Focused Pro Brewers, Hendo unpacks the wheat beer myths that lead brewers to chase individual process levers instead of designing one balanced expression in the glass. You’ll learn: Why a ferulic acid rest is a tool for a clove-forward result—not a compulsory wheat beer ritualWhy banana ester is part of a coordinated fermentation system, not a magic dialWhy copied water profiles from all-barley beers can miss the mark in a high-wheat mashWhy the proof is in the finished beer, not just the number you hit on brew dayHow to identify the dominant mismatch between your intended beer and the one in your handHow to make one purposeful process change at a time, rather than changing everything and learning nothingChapters: 00:00 Why wheat beer rituals do not guarantee a balanced beer 01:22 Set the sensory target before you change the recipe 02:30 Ferulic acid rest: do you need it? 04:05 Banana ester: stop treating it like a magic dial 06:44 Wheat beer water chemistry 10:09 Diagnose common Hefeweizen issues 11:54 How to tweak your recipe with purpose 13:35 Build repeatable understanding with your brewing Get My Free Guide - "The Pro-Brewer Quality & Consistency Checklist" - https://bit.ly/3f6ryQB SOCIALS Facebook: https://www.facebook.com/rockstarbrewerInstagram: https://www.instagram.com/rockstarbrewer -------------------- DISCLAIMER: This video and description may contain affiliate links or product recommendations, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

  3. 1 Sept

    Fizzy But Flat: The Surprising Reason Your Hazy IPA Loses Its Head | QFPB E053

    If you want a copy of the Beer Foam Fault Finder, comment FOAM FAULT FINDER below and I'll send it to you. A hazy IPA can pour with plenty of fizz—and still lose its head fast. In this episode, Hendo unpacks the difference between foam formation and foam stability. Carbonation and serving conditions are worth checking, but they are only the starting point. Durable foam is a systems outcome, shaped by the balance of contributors in the beer and the process history behind it. You’ll learn: Why visible bubbles and lasting foam are not the same thingWhy carbonation and serving conditions should be checked before jumping to a culprit;How malt-derived foam contributors, process history and hop-related variables fit into the bigger picture; andHow to investigate a head-retention problem without changing every lever at once.Dry hopping is not automatically the villain when it comes to head retention, and there is no single magic fix for every hazy IPA. The useful shift is to rethink how you think about foam stability in this beer. This episode is for serious home brewers and professional brewers who want a clearer, more methodical way to think about foam without relying on guesswork. Chapters0:00 Intro: Fizzy but no head?1:47 How carbonation and serving conditions affect beer foam5:04 Foam formation vs foam stability7:13 Foam stability: Positive and negative factors8:18 Mash and boil variables9:28 Dry hopping: A variable, not the villain11:45 A more methodical investigation mindset Get My Free Guide - "The Pro-Brewer Quality & Consistency Checklist" - https://bit.ly/3f6ryQB SOCIALS Facebook: https://www.facebook.com/rockstarbrewerInstagram: https://www.instagram.com/rockstarbrewer -------------------- DISCLAIMER: This video and description may contain affiliate links or product recommendations, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

  4. 18 Aug

    The Truth About Beer Oxidation: Hot Side vs Cold Side | QFPB E052

    If you want the Dry Hopping SOP, comment DRY HOP SOP below and I’ll send it over. Your hazy IPA smells incredible after dry hopping… then just a few days later the aroma is gone. Most brewers assume they need more hops, a different variety, or another dry hop charge. But the real problem usually isn't the amount of hops—it's understanding how hop aroma actually works. In this episode of Quality Focused Pro Brewers, Hendo explains the two completely different families of hop aroma compounds—thiols and terpenes—and why each requires a different brewing strategy. You'll also learn why dissolved oxygen destroys hop aroma faster than most brewers realise, how dry hop timing affects biotransformation, and why one well-managed dry hop often outperforms multiple additions. In this episode you'll learn: Chapters Homebrewer, planning to open a brewery or already running one? In just 60 days, you can build a quality system that brews consistent, world-class beer 👉 https://youtu.be/NZy7pdDhyEI 🎯 Want the Free 5-Step Brewery Quality Checklist? Visit 👉 https://rockstarbrewer.com/guide DISCLAIMER This video and description may contain affiliate links or product recommendations. If you click on one of these links, I may receive a small commission. This helps support the channel and allows us to continue producing content like this. Thank you for the support!

  5. 4 Aug

    Your Hazy IPA Aroma Is Gone in 24 Hours - Here’s Why | QFPB E051

    If you want the Dry Hopping SOP, comment DRY HOP SOP below and I’ll send it over. Your hazy IPA smells incredible after dry hopping… then just a few days later the aroma is gone. Most brewers assume they need more hops, a different variety, or another dry hop charge. But the real problem usually isn't the amount of hops—it's understanding how hop aroma actually works. In this episode of Quality Focused Pro Brewers, Hendo explains the two completely different families of hop aroma compounds—thiols and terpenes—and why each requires a different brewing strategy. You'll also learn why dissolved oxygen destroys hop aroma faster than most brewers realise, how dry hop timing affects biotransformation, and why one well-managed dry hop often outperforms multiple additions. In this episode you'll learn: The difference between thiols and terpenesWhy biotransformation depends on active yeastWhy terpenes disappear during dry hoppingWhy I DON’T believe in soft-crashing your beer before dry hoppingThe science behind dry hop creepWhen and at what temperature to dry hop for maximum aromaHow oxygen destroys hop characterWhether double dry hopping is worth the riskHow to build a repeatable dry hopping SOPChapters 00:00 Why hop aroma disappears02:00 Thiols vs terpenes explained05:00 Choosing the right hop varieties and combos09:00 Best timing and temperature for dry hopping12:00 Oxygen and dry hopping risks14:00 Is double dry hopping worth it?16:00 Practical dry hopping framework Homebrewer, planning to open a brewery or already running one? In just 60 days, you can build a quality system that brews consistent, world-class beer 👉 https://youtu.be/NZy7pdDhyEI 🎯 Want the Free 5-Step Brewery Quality Checklist? Visit 👉 https://rockstarbrewer.com/guide SOCIALS YouTube: https://youtube.com/rockstarbrewerFacebook: https://facebook.com/rockstarbrewerInstagram: https://instagram.com/rockstarbrewerTikTok: https://www.tiktok.com/@rockstarbrewer DISCLAIMER This video and description may contain affiliate links or product recommendations. If you click on one of these links, I may receive a small commission. This helps support the channel and allows us to continue producing content like this. Thank you for the support!

  6. 21 Jul

    5 All-Grain Brewing Mistakes Every Home Brewer Makes…From A Pro Brewer | QFPB E050

    If you want the Sacred Trilogy Guide so you nail the numbers on your next brew day, comment “Sacred Trilogy” below and I’ll send it over. Making the jump from extract brewing to all-grain brewing is exciting—but it doesn't automatically make you a better brewer. In this episode of Quality Focused Pro Brewers, Hendo breaks down the five biggest all-grain brewing mistakes that quietly sabotage beer quality. From chasing mash efficiency instead of flavor, to overlooking water chemistry, fermentation planning, and packaging, you'll learn the practical systems professional brewers use to consistently brew world-class beer. Whether you're a home brewer, planning to open a brewery, or already brewing commercially, these lessons will help you stop brewing by accident and start brewing with intent. In this episode you'll learn: Why recipes aren't enough without clear beer targetsWhy chasing mash efficiency can make your beer worseHow water chemistry and pH transform beer qualityWhy fermentation needs a plan—not hopeHow packaging mistakes destroy great beer Chapters 00:00 Why all-grain brewing doesn't automatically make better beer01:00 Mistake #1: The end game03:25 Mistake #2: The efficiency trap06:45 Mistake #3: The most abundant ingredient09:05 Mistake #4: The “black box”11:55 Mistake #5: The final step14:00 One change to improve your next batchHomebrewer, planning to open a brewery or already running one? In just 60 days, you can build a quality system that brews consistent, world-class beer 👉 https://youtu.be/NZy7pdDhyEI SOCIALS YouTube: https://youtube.com/rockstarbrewerFacebook: https://facebook.com/rockstarbrewerInstagram: https://instagram.com/rockstarbrewerTikTok: https://www.tiktok.com/@rockstarbrewer DISCLAIMER This video and description may contain affiliate links or product recommendations. If you click on one of these links, I may receive a small commission. This helps support the channel and allows us to continue producing content like this. Thank you for the support!

  7. 7 Jul

    Your Beer is Taking 4 Days to Carbonate Because You're Doing This Wrong | QFPB E049

    If you want the Hendo’s Carbonation Analyzer, comment “carbonation analyzer” below and I’ll send it over. Most brewers think that setting the correct head pressure is all it takes to carbonate beer. But if you're relying on head pressure alone, you're probably waiting anywhere from two to seven days—and still guessing whether you've actually hit your carbonation target. In this episode of Quality Focused Pro Brewers, Hendo explains the science behind Henry's Law, why carbonation is so slow when solely using head pressure, how carbonation stones dramatically speed up the process, why measuring carbonation matters more than tasting it, and the common myths stopping brewers from getting repeatable results. You'll also learn why so many brewers over-carbonate or under-carbonate their beer, how two members of The Rockstar Brewer Academy transformed their brewery by changing their carbonation process, and how you can build your own affordable carbonation analyser. In this episode you'll learn: Why head-pressure carbonation is so slowHow Henry's Law actually applies to brewingWhy carbonation stones work so much fasterWhy the "mouthometer" isn't a measurement toolHow to measure carbonation accuratelyThe truth about carbonation stones stripping hop aroma Chapters 00:00 Why Head Pressure Takes Days01:05 Understanding Henry's Law03:45 How Carbonation Stones Work05:30 Why Brewers Should Stop Using the Mouthometer07:20 Tom & Sean's Carbonation Case Study09:05 Build Your Own Carbonation Analyzer09:45 The Hop Aroma Myth10:45 Stop Guessing and Start Measuring Homebrewer, planning to open a brewery or already running one? In just 60 days, you can brew the best batch of beer you’ve ever brewed. Check out my beer quality system here 👉 https://youtu.be/NZy7pdDhyEI 🎯 Want the Free 5-Step Brewery Quality Checklist? Visit 👉 https://rockstarbrewer.com/guide SOCIALS YouTube: https://youtube.com/rockstarbrewerFacebook: https://facebook.com/rockstarbrewerInstagram: https://instagram.com/rockstarbrewerTikTok: https://www.tiktok.com/@rockstarbrewer DISCLAIMER This video and description may contain affiliate links or product recommendations. If you click on one of these links, I may receive a small commission. This helps support the channel and allows us to continue producing content like this. Thank you for the support!

  8. 23 Jun

    Most Brewery Sensory Programs Fail. Here's Why | QFPB E048

    If you want the sensory program guide, comment “sensory program guide” below and I’ll send it over. Most brewery sensory programs fail before they ever create value. Not because brewers aren't committed. Not because teams aren't capable. And not because they don't care about beer quality. They fail because they start in the wrong place. In this episode of Quality Focused Pro Brewers, Hendo breaks down why most sensory programs collapse within weeks, the biggest mistake breweries make when implementing sensory training, and the simple framework that turns sensory from an intimidating technical exercise into a practical quality system that your entire team can use. You'll discover why sensory programs aren't about identifying every off-flavor in beer, why beer judging and certifications don't solve brewery quality problems, and how to build a sensory system focused on the only question that really matters: Is this beer true to brand? Whether you're planning a brewery, opening your first commercial brewery, or already running a production facility, this episode will help you create a sensory program that actually improves consistency, protects your brand, and builds a culture of quality throughout your brewery. Chapter Markers 00:00 Why Dave's sensory program failed02:00 The industry's biggest sensory mistake05:00 The real purpose of a brewery sensory program08:00 Why every brewery needs a product specification11:00 What goes into a product specification13:00 Building a simple sensory system that works16:00 Creating a brewery-wide quality culture18:00 How to get started todayHomebrewer, planning to open a brewery or already running one? In just 60 days, you can brew the best batch of beer you’ve ever brewed. Check out my beer quality system here 👉https://youtu.be/NZy7pdDhyEI 🎯 Want the Free 5-Step Brewery Quality Checklist?Visit 👉 https://rockstarbrewer.com/guide SOCIALS YouTube: https://youtube.com/rockstarbrewerFacebook: https://facebook.com/rockstarbrewerInstagram: https://instagram.com/rockstarbrewerTikTok: https://www.tiktok.com/@rockstarbrewerDISCLAIMER This video and description may contain affiliate links or product recommendations. If you click on one of these links, I may receive a small commission. This helps support the channel and allows us to continue producing content like this. Thank you for the support!

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Ratings & Reviews

5
out of 5
3 Ratings

About

Welcome to Quality-Focused Pro Brewers, the podcast dedicated to helping professional brewers master the art and science of brewing high-quality beer. Every fortnight, we delve into essential topics like brewery quality systems, maximising beer shelf life, dissolved oxygen, brewing water chemistry, CIP, Yeast Husbandry, lab and more. Designed for those planning, building, or running a craft brewery, our episodes provide actionable insights to enhance your brewing processes. Join us as we share expert knowledge and practical tips to ensure your beer is always at its best.

Information

  • Creator
    Hendo From The Rockstar Brewer Academy
  • Years Active
    2024 - 2026
  • Episodes
    55
  • Rating
    Explicit
  • Copyright
    © Hendo From The Rockstar Brewer Academy
  • Show Website
    Quality-focused Pro Brewers

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