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About This Podcast
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.
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Recent Episodes
S1E24 Episode 24: Proper Glasses and Proper Pours
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 showArticles mentioned in this episode can be found…
S1E23 Episode 23: Yeast- Reproduction and Metabolism
In part three of many, we look at the basics of yeast reproduction and metabolism, and the stages of fermentation.Support the showArticles mentioned in this episode can be found…
S1E22 Episode 22: Meet the Yeasts
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…
S1E21 Episode 21: Cellular Respiration and Fermentation
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…
S1E20 Episode 20: Hop Aroma
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…
S1E19 Episode 19: Hops and Bitterness
All about alpha and beta acids. What they are, why they are, and why we love them. Support the showArticles mentioned in this episode can be found at https://beerstastersnotebook.substack.com/or…
S1E18 Episode 18: Hops... Part `1
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…
S1E17 Episode 17: Whirlpooling and Cooling
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…
S1E16 Episode 16: The Boil
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…
S1E15 Episode 15: Caramelization and Maillard
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 showArticles mentioned in this episode can be…
S1E14 Episode 14: The Mash
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…
S1E13 Episode 13: Milling
A quick overview of malt milling, in preparation for a not so brief dive into the mash!Support the showArticles mentioned in this episode can be found at https://beerstastersnotebook.substack.com/or…
Episode 12: Malt Basics
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…
Episode 11: Lactones
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 showArticles mentioned in this episode can be found…
Episode 10: Thiols
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…
S1E9 Episode 9: Phenols Phenols Phenols
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…
S1E8 Episode 8: My Aunt Ester...
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…
S1E7 Episode 7: Down We Go.... Fusels
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 showArticles mentioned in this episode can…
S1E6 Episode 6: Aroma.... The Begining
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,…
S1E5 Episode 5: What is FAN anyways?
In this episode we explore the definition, constituents and importance of FAN. Finally some clarity on a term thrown around without much context. An essential episode for serious students of…
Frequently Asked Questions
The Beer Taster’s Notebook has published 24 episodes since November 2025, covering topics in Arts, Chemistry.
The Beer Taster’s Notebook is currently highly active with new episodes every 2 weeks. Average episode length is 14m.
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