397: Brewing Scientist and Historian Greg Casey Builds a Case for the Worldwide Impact of American Lager Brewing

“If you like beer," says Greg Casey, "There’s no better time in the history of mankind to be living in the United States, right now.”

And if anyone is qualified to make such a statement, it's Casey. After decades leading yeast and quality programs for some of the biggest brewers in the Western hemisphere, Casey retired to work on his passion project—telling the story of American brewing from the 1830's to the present in a way that showcases its innovation as well as the interplay through that history with parallel brewing cultures and industries in Europe.

In this episode, Casey hits on turning points in American lager brewing history, outlining the contexts and driving factors in large scale recipe changes, consumer preferences, ABVs, and more. Along the way, he discusses:

• differences in 1800's beer drinkers in Europe and America
• American brewers' development of pale beer without chill haze
• the two prominent yeast lineages in American lager brewing
• "flowering times" through American brewing history where beer, in general, became lighter
• early attempts to ban corn and rice via congressional action
• the impact of the pork industry on brewery closures in the 1940's
• the long history of using offbeat ingredients in American beer
  

And more.

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