Hosted by Jonathan Thompson · 🇺🇸 US · EN-US · 25 episodes
Established thought leaders with verified media credentials.
The podcast specifically dedicated to learning about beer. Join Advanced Cicerone® Jonathan Thompson on deep dives into everything beer. From sensory to biochemistry, this is the podcast for all students of beer and brewing.
Jonathan Thompson hosts The Beer Taster’s Notebook, a arts show with 25 episodes published.
Diverting from all the science and geekery, and moving over to taste and enjoyment, we do a flyby of the beer styles. Support the show Articles mentioned in this episode can be found at https://beerstastersnotebook.subst
In a slight diversion, we talk about glassware, pouring, the right and the wrong. Raw and unedited (mostly) lets see where this goes!!! Support the show Articles mentioned in this episode can be found at https://beerstas
In part three of many, we look at the basics of yeast reproduction and metabolism, and the stages of fermentation. Support the show Articles mentioned in this episode can be found at https://beerstastersnotebook.substack
A preliminary dive in to yeast. Jonathan tries to keep it on the rails, and mostly succeeds. A basic introduction to the yeasts we use in brewing, their differences, and characteristics. Support the show Articles mention
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. Supp
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. Support the show Articles mentioned in t
All about alpha and beta acids. What they are, why they are, and why we love them. Support the show Articles mentioned in this episode can be found at https://beerstastersnotebook.substack.com/ or https://thebeertastersn
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! Support the show Articles ment
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 flavo
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,
Confused about caramelization and Maillard? We explore how they work, what the differences are, and what's what in the world of browning. Support the show Articles mentioned in this episode can be found at https://beerst
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. Support
A quick overview of malt milling, in preparation for a not so brief dive into the mash! Support the show Articles mentioned in this episode can be found at https://beerstastersnotebook.substack.com/ or https://thebeertas
In this episode we dive in to malt, how its made and what it is. From the field to the fermenter, learn how the humble barley kernel makes its way to the brewery, with a little bit of science for good measure. Support th
Wood, coconut, vanilla? What are lactones? In this oh so brief episode, we explore the small but powerful role of lactones in beer. Support the show Articles mentioned in this episode can be found at https://beerstasters
In this episode we explore the crazy world of thiols. From passionfruit to cat-pee and beyond. Learn how the yeast splits bound thiols into freeform aroma goodness and how brett can pull a few magic tricks of its own. Su
Continuing our dive into yeast derived aromas, we tackle phenols. The good, the bad, and the confusing. Gain an understanding of what they are, how they are formed, and what is responsible. Support the show Articles ment
We dive deeper into aroma compounds, this time tackling esters. Stepping off the fusels and into the yeast derived fruitiness. We go through how they are formed, why they are formed, and cover some sensory for good measu
In the first installment of our aroma exploration we dive into fusel alcohols in beer. What they are, what they do and how they are produced. Support the show Articles mentioned in this episode can be found at https://be
In this episode we start to explore the world of beer aromas. This introduction is a broad view of esters and phenols and all the other goodness without falling too deep through the looking glass, where we shall surely e
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The Beer Taster’s Notebook is hosted by Jonathan Thompson. The show is categorised under arts (food) and has published 25 episodes.
The Beer Taster’s Notebook has published 25 episodes.
The Beer Taster’s Notebook regularly covers arts, food, science. It sits in the arts category, with a food focus.
The Beer Taster’s Notebook is accessible for guests with genuine arts expertise. A personalised, episode-aware pitch will still outperform a generic one every time.
The Beer Taster’s Notebook hasn't explicitly signalled guest openness in recent episodes. That doesn't rule out pitching. your hook just needs to be especially compelling and relevant to their recent content.
Episodes of The Beer Taster’s Notebook average 15 minutes. a focused format where a clear narrative arc and tight preparation matter most.
Our data rates The Beer Taster’s Notebook's guest bar at 80/100 (Premium tier). Established thought leaders with verified media credentials. Sign in to PitchCentric to see how your own Pod Score compares against this show.
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