The Brü Lab
Brülosophy
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Welcome to The Brü Lab where Brülosophy's Cade Jobe takes you into the lab with brewing scientists to discuss research they've completed on our favorite beverage!
Available episodes
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1 day ago
Episode 125 | Applying The Science: Malt Certificate Of Analysis
Cade and Jordan are back in the lab to discuss the information from last week's episode on malt certificates of analysis (COA).
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Sep 12, 2023
Episode 124 | Understanding A Malt Certificate Of Analysis w/ Dr. Harmonie Bettenhausen
Dr. Harmonie Bettenhausen, Director of the Center for Craft Food and Beverage at Hartwick College, returns to the lab to chat with Cade about the importance of a malt certificate of analysis.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Aug 29, 2023
Episode 123 | Applying The Science: INCOGNITO And Shelf Stability
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode, particularly as it regards to shelf stability of beers made with Haas' INCOGNITO flowable hop product.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Aug 22, 2023
Episode 122 | How Whirlpool Hopping With Liquid Hop Extracts Affects Shelf Stability w/ Dr. Michael Féchir
Dr. Michael Féchir is back in the lab this week to chat with Cade his research on shelf stability of beer that's whirlpool hopped with liquid hop extracts.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The Impact of Whirlpool Hop Addition on the Wort Metal Ion Composition and on the Flavor Stability of American Style Pale Ales Using Citra® Hop Extract and Pellets
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Aug 15, 2023
Episode 121 | Applying The Science: Tasting Non-Alcoholic Beers
This week, Jordan joins Cade in the lab to apply the science from last week's episode by sampling a variety of commercial non-alcoholic beers.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Aug 8, 2023
Episode 120 | Maltose and Crabtree Negative Yeast in Non-Alcoholic Beers w/ Dr. Simon Carlsen
Dr. Simon Carlsen, R&D Scientist from Chr. Hansen, joins Cade in the lab to discuss the use of non-saccharomyces maltose and crabtree negative yeasts when making non-alcoholic beers.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Aug 1, 2023
Episode 119 | Applying The Science: Using Data To Make Brewing Decisions
Jordan joins Cade in the lab to chat about the information from last week's episode on combining chemistry and sensory data to guide decisions in the brewery.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Jul 25, 2023
Episode 118 | Combining Sensory And Chemistry Data w/ Dr. Julia Jennings & Jeff Dailey
Dr. Julia Jennings, R&D Scientist at Haas, and Jeff Dailey, Sensory Program Manager at Haas, join Cade in the lab this week to talk about combining sensory and chemistry data when it comes to novel hop products.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Jul 18, 2023
Episode 117 | Applying The Science: Kettle Souring
Jordan is back in the lab with Cade to chat about the information from last week's episode on kettle souring.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Jul 11, 2023
Episode 116 | Kettle Souring w/ Daniel LePage from Creature Comforts
Daniel LePage, Director of Quality at Creature Comforts in Athens, Georgia, joins Cade in the lab this week to chat about kettle souring.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Creature Comforts website
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Jul 4, 2023
Episode 115 | Applying The Science: Yeast Foraging, Harvesting, Isolating, and Selection
Jordan is back in the lab with Cade to chat about the information discussed in episode 114 on foraging, harvesting, isolating, and selecting yeast.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Jun 20, 2023
Episode 114 | Yeast Foraging, Harvesting, Isolating, and Selection w/ Tim Faith & Alex Nham
Cade welcomes Tim Faith, Brewing Manager & Brewmaster at Octopi, and Alex Nham, Quality Assurance Manager at Goose Island Beer Company, to the lab to discuss the conventional method for discovering new yeasts - foraging!
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Methods for Harvest, Isolation, Selection, and Utilization of Saccharomyces and Non-Saccharomyces Yeast Strains for Commercial Brewing
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Jun 13, 2023
Episode 113 | Applying The Science: GMO Yeasts
Cade and Jordan are together again in the lab to chat about the information covered in episode 111 on GMO yeasts.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Jun 6, 2023
Episode 112 | Defining GMO w/ Molly Browning, Laura Burns, and Avi Shayevitz
Joining Cade in the lab this week are Molly Browning, Laura Burns, and Avi Shayevitz to discuss the terminology, science, and regulation of genetically engineered yeast.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Genetically Engineered Yeast - A Review of Terminology, Science, and Regulation
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May 30, 2023
Episode 111 | Applying The Science: Malting Barley Blues
This week, Jordan joins Cade in the lab to discuss the information from last week's episode on the unique occurrence of a blue coloring in the aleurone layer of barley grain.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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May 23, 2023
Episode 110 | The Malting Barley Blues w/ Dr. Pat Hayes & Dr. Chris Massman
Cade welcomes Dr. Pat Hayes and Dr. Chris Massman from Oregon State University to the lab to discuss the impact barley aleurone has on malt quality.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The Malting Barley Blues
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May 16, 2023
Episode 109 | Applying The Science: Enzymatic Release Of Bound Thiols In Hops
Cade and Jordan are back in the lab to discuss the information covered in episode 108 on the way enzymes impact the release of bound thiols in hops.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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May 9, 2023
Episode 108 | Enzymatic Release Of Bound Thiols In Hops w/ Dr. Cécile Chenot & Guillaume Willemart
Joining Cade in the lab this week are Dr. Cécile Chenot and Guillaume Willemart from Universite Catholique in Louvan, Beligum to discuss their fascinating work on the role enzymes play in bound thiol release.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates
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May 2, 2023
Episode 107 | Applying The Science: Brewing With Enzymes
Cade and Jordan go over the fascinating information covered in episode 106 about the role enzymes play in the brewing process.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Apr 25, 2023
Episode 106 | Brewing With Enzymes w/ Shilpi Halemane
Joining Cade in the lab this week is Head Brewer at Newberg, Oregon's Wolves & People Farmhouse Brewery (formerly Logsdon Farmhouse Ales), Shilpi Halemane, to chat about his work on brewing with enzymes.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Wolves & People Farmhouse Brewery
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Apr 18, 2023
Episode 105 | Applying The Science: Beta-Glucans And Beta-Glucanase Under Different Mash Regimes
Cade and Jordan break down the information covered in episode 104 on the impact different mash regimes have on beta-glucans and beta-glucanase.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Apr 4, 2023
Episode 104 | Beta-Glucans And Beta-Glucanase Under Different Mash Regimes w/ Sophie Held
Joining Cade in the lab this week is former Master's student at UC Davis, Sophie Held, to talk about her work on the impact different mash regimes have on beta-glucans and beta-glucanase.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles
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Mar 28, 2023
Episode 103 | Applying The Science: Liquid Hop Products
Cade and Jordan are back in the lab to discuss the information covered in episode 102 on the innovative new flowable liquid hop products from John I. Haas.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Mar 21, 2023
Episode 102 | Liquid Hop Products w/ Shaelyn Maloney & Jeff Dailey
This week, Cade is joined in the lab by Shaelyn Maloney and Jeff Dailey from John I. Haas to discuss the various innovative liquid hop products they've recently released.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Haas website
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Mar 14, 2023
Episode 101 | Applying The Science: Who Drinks Non-Alcoholic Beer, And Why?
Cade and Jordan are back in the lab to discuss the findings covered in episode 099 on who is drinking non-alcoholic beers.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Mar 7, 2023
Episode 100 | Breakside Brewery w/ Ben Edmunds
To celebrate hitting the 100 episode mark, Ben Edmunds, Brewmaster at Portland, Oregon's Breakside Brewery, knocks a few cold ones back with Cade and Jordan while discussing his approach to brewing world class beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Breakside Brewery
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Feb 28, 2023
Episode 099 | Who Drinks Non-Alcoholic Beer and Why w/ Dr. Matthew McSweeney
Dr. Matthew McSweeney, Assistant Professor and Director of the Centre for Sensory Research of Food at Acadia University in Nova Scotia, Canada, sits down with Cade to discuss his work focusing on who drinks non-alcoholic beer, and why they drink it.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer
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Feb 21, 2023
Episode 098 | Applying The Science: Re-Using Spent Hops
Cade welcomes co-host, Jordan Folks, to the lab to break down information discussed in last week's episode about re-using spent hops.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Feb 14, 2023
Episode 097 | Re-using Spent Hops In The Brew Kettle w/ Dean Hauser
This week, Cornell University Ph.D. student and former student of Oregon State University, Dean Hauser joins Cade in the lab to discuss his work on re-using spent hops for bitterness in the brew kettle.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops
Investigating the potential for re-using “spent” dry-hops in the brew kettle
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Jan 31, 2023
Episode 096 | How Isomerized Hop Extracts Improve Microbial Stability w/ Dr. Grzegorz Rachon
This week, Cade welcomes Dr. Grzegorz Rachon, Brewing Microbiology Research Section Lead at Campden BRI, back to the lab to discuss his work on improving microbial stability in beer with isomerized hop extracts.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The impact of isomerised hop extract on the heat resistance of yeast ascospores and Lactobacillus brevis in premium and alcohol-free lager
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Jan 24, 2023
Episode 095 | Using Koji To Malt Barley w/ Tom Williams and Dr. Brett Taubman
This week, Appalachian State University master's student, Tom Williams, and Director of Fermentation Sciences, Dr. Brett Taubman, join Cade in the lab to discuss their work on using koji to malt barley for brewing beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Characterization of Unmalted Barley Treated with Aspergillus oryzae
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Jan 17, 2023
Episode 094 | Competitive Brewing: A Method To The Madness w/ Jordan Folks
This week, Brülosophy's newest contributor, Jordan Folks, joins Cade in the lab to chat about his approach to brewing for competition that ultimately led him to winning the title of 2022 Oregon State Homebrewer Of The Year.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Jan 10, 2023
Episode 093 | Hop Terpenes And The Early Days Of Berkeley Yeast w/ Dr. Nick Harris
This week, Cade welcomes Dr. Nick Harris, Business Development Manager at Berkeley Yeast, back to the lab to discuss his fascinating work on hop terpenes, bioengineered yeast, and the early days of Berkeley Yeast.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Berkeley Yeast
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Dec 27, 2022
Episode 092 | Mid-Fermentation Dry Hopping w/ Stacey Williams and Justin Alexander
Stacey Williams, QA Scientist at New Belgium Brewing, and Justin Alexander, QA Chemist at New Belgium Brewing, return to the lab this week to chat with Cade about their work on mid-fermentation dry hopping.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Mid-fermentation Dry-hopping Parameters and Their Impact on the Evolution of Hop Volatiles and Biotransformation Potential
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Dec 20, 2022
Episode 091 | Impact Lactic and Acetic Acids Have On Alcohol Fermentation w/ Avi Shayevitz
This week, Cade welcomes Avi Shayevitz, R&D Research Scientist at Lallemand, bac to the lab to discuss the work he's done on how high levels of acidity in wort impact different species of brewing yeasts.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast
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Dec 13, 2022
Episode 090 | Applying The Science: Sustainability w/ Jordan Folks
This week, Cade is joined by award winning homebrewer and Brülosophy contributor, Jordan Folks, to discuss past episodes on sustainability in brewing.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Dec 6, 2022
Episode 089 | Using Olive Oil In Place Of Oxygen w/ Dr. Lance Shaner
This week, Dr. Lance Shaner, founder/owner of Omega Yeast, sits down with Cade to chat about how olive can't be used to replace oxygenation prior to pitching yeast.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Top Crop Blog Post: Olive Oil vs. Oxygen
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Nov 29, 2022
Episode 088 | Practical Applications Of Brewery Sustainability w/ Caitlin Singer
Cade welcomes Caitlin Singer, Quality and Sustainability Manager at Georgetown Brewing Company, to the lab to discuss her work on applying practical methods for improving brewery sustainability.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Sustainable beer: practical applications of sustainability in your brewery
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Nov 22, 2022
Episode 087 | Impact Bicarbonates Have On Brettanomyces Fermentations w/ Dr. Katherine Thompson-Witrick
This week, Cade welcomes Dr. Katherine Thompson-Witrick, assistant professor in the Food Science and Human Nutrition department at University of Florida, to the lab to discuss the work she's done on the impact bicarbonates in water have when fermenting with Brettanomyces.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds
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Nov 15, 2022
Episode 086 | Fermentation Times In Traditional Farmhouse Brewing w/ Lars Marius Garshol
Cade welcomes beer and brewing historian, Lars Marius Garshol, back to the lab to chat about the work he's done on fermentation times in traditional farmhouse brewing.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Fermentation Times in Traditional Farmhouse Brewing
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Nov 8, 2022
Episode 085 | Biotransformation and Thiol Release Using GMO Yeast w/ Ricky Molitor
This week, Cade welcomes Ricky Molitor, Sensory Technologist at Boston Beer Company, to the lab to discuss the work he's done on genetically engineered yeast and how it might be used to increase thiol release through biotransformation.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops
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Nov 1, 2022
Episode 084 | Hybridization Of S. Cerevisiae w/ Dr. Matt Winans
Cade welcomes Imperial Yeast's Dr. Matt Winans back to the lab to discuss his work on hybridizing S. cerevisiae strains, namely A38 Juice and A43 Loki to create I22 Capri.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Imperial Yeast I22 Capri
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Oct 25, 2022
Episode 083 | Brewing With Rye w/ Dr. Harmonie Bettenhausen
This week, Cade welcomes Dr. Harmonie Bettenhausen back to the lab to discuss the fascinating work she's done on brewing with rye.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Hartwick College Center for Craft Food & Beverage
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Oct 18, 2022
Episode 082 | Using Koji To Turn Brewery Waste Into Food Seasonings w/ Jonah Greenbaum-Shinder
Jonah Greenbaum-Shinder, Head of Food Fermentation and Business Development at Escarpment Labs, joins Cade in the lab to chat about his work on using koji rice to turn brewery waste into usable shoyu (soy sauce) and yeast garum, vegan fish sauce alternative.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Make Your Own Koji - Escarpment Labs
Using Koji To Transform Brewery Waste Into Seasonings
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Oct 11, 2022
Episode 081 | Smoke Taint Sensory In Hops And Beer w/ Tiffany Pitra & Jeff Dailey
Cade welcomes Tiffany Pitra, Sensory Manager at Yakima Chief Hops, and Jeff Dailey, Sensory Program Manager at John I. Haas, to the lab to discuss their work on hop smoke taint caused by wildfire smoke.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Implementing Sensory Methods to Detect Hop Smoke Taint, Organized by ASBC
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Oct 4, 2022
Episode 080 | Applying The Science: Yeast w/ Jordan Folks
Award winning homebrewer, Jordan Folks, returns to the lab to chat with Cade about information from past episodes focused on yeast.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Sep 27, 2022
Episode 079 | Impact Dry Hopping Has On Bitterness, IBU, and pH w/ Dr. John Paul Maye
Dr. John Paul Maye, Technical Director at Hopsteiner, joins Cade in the lab to talk about his work on the impact dry hopping has on beer bitterness, IBU, and pH.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Breaking Down The Science Of Dry Hopping And Its Effects On Bitterness
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Sep 20, 2022
Episode 078 | Comparing CO2 Production of Different Hop Varieties w/ Ryan Gregory
This week, Cade is joined by Ryan Gregory from Hopsteiner to chat about his work on sustainable hop farming, namely as it relates to the CO2 production of different hop varieties.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Carbon Dioxide Equivalent Comparison of Commercial Hop Varieties
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Sep 13, 2022
Episode 077 | Heat Resistant Yeast Ascospores w/ Dr. Grzegorz Rachon
This week, Dr. Grzegorz Rachon returns to the lab to chat with Cade about pasteurization of beer, namely the increased time and temperature requirements to terminate heat-resistant yeast ascospores present in beer post-fermentation.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Heat resistance of yeast ascospores and theirutilisation for the validation of pasteurisationprocesses for beers
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Sep 6, 2022
Episode 076 | A Modern Method For Predicting IBU w/ John Paul Hosom
This week, Cade is joined by homebrewer John Paul Holsom to discuss the method he developed for predicting IBU with a high degree of accuracy called SMPH.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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John Paul Holsom's Website
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Aug 30, 2022
Episode 075 | Diacetyl And Amino Acids In Dry Hopped Beer w/ James Bruner
James Bruner from The Bruery and Offshoot Beer Company joins Cade in the lab this week to discuss the work he's done on hop creep, focusing particularly on how it can lead diacetyl and amino acid concentrations altering the flavor of dry hopped beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains
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Aug 23, 2022
Episode 074 | Breeding High Thiol Hops w/ Tom Nielsen
R&D and Raw Materials Manager at Sierra Nevada Brewing Co., Tom Nielsen, joins Cade this week to discuss public breeding efforts to produce hops with increased thiol levels, which has been funded by the Hop Quality Group (HRG) and Hop Research Council (HRC).
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Hop Quality Group
Hop Research Council
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Aug 9, 2022
Episode 073 | Genetics Of Hop Creep w/ Dr. Matt Cottrell
This week, Cade welcomes Dr. Matt Cottrell, microbiologist and Quality Manager at Heavy Seas Beer, to the lab to discuss his work that led to the discovery of 15 genes in hops that could be responsible for hop creep.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer
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Aug 2, 2022
Episode 072 | Discovery Of New Hop Bittering Acids w/ Dr. John Paul Maye
Dr. John Paul Maye, Technical Director at Hopsteiner, joins Cade in the lab to talk about the work he's done that led to the discovery of a new hop bittering acid.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Discovery of Acetohumulone and Acetolupulone a New Hop Alpha Acid and Beta Acid
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Jul 26, 2022
Episode 071 | Challenging Pasteurization Assumptions w/ Dr. Grzegorz Rachon
This week, Dr. Grzegorz Rachon joins Cade in the lab to talk about the he has done on beer pasteurization, which challenges come assumptions.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Challenging the assumptions around the pasteurisation requirements of beer spoilage bacteria
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Jul 19, 2022
Episode 070 | Applying The Science: Malted Barley w/ Jordan Folks
This week, award winning brewing, Jordan Folks, joins Cade in the lab to discuss information gleaned from past episodes on malted barley.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Jul 12, 2022
Episode 069 | Breeding Hops For A Warmer and Drier World w/ Dr. Renee Eriksen
Dr. Renee Eriksen, Crop Improvement and Protection Research Physiologist at the USDA, joins Cade to talk about her work looking at how hops respond to extreme temperatures and lower water availability.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Hop Cultivars for a Warmer and Drier World
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Jul 5, 2022
Episode 068 | Developing A Sensory Lexicon For Hops w/ Jeff Dailey
Jeff Dailey, Associate Sensory Scientist at John I. Haas, joins Cade in the lab this week to chat about the words we use to describe hop character.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Jun 28, 2022
Episode 067 | Beer & Food Pairing w/ Rikki Welz
Advanced Cicerone and Assistant Sensory Scientist at John I. Haas, Rikki Welz, joins Cade in the lab this week to discuss the ins and outs of pairing beer with food as well as tips for preparing for the Cicerone exam.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Jun 21, 2022
Episode 066 | Brewing Sour Beer w/ Jeff Young
This week, Cade is joined by brewing industry veteran, Jeff Young, of Blue Owl Brewing in Austin, TX to discuss the ins and outs of brewing sour beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Blue Owl Brewing
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Jun 14, 2022
Episode 065 | Cold Contact Fermentation With T. Delbrueckii w/ Dr. Brian Gibson
This week, Dr. Brian Gibson comes back to the lab to chat with Cade about his work on making no/low alcohol beer by cold fermenting with T. Delbrueckii.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Production of non-alcoholic beer via cold contact fermentation with Torulaspora delbrueckii
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Jun 7, 2022
Episode 064 | Beer Foam w/ Dr. Evan Evans
Brewing research consultant, Dr. Evan Evans, joins Cade all the way from Tasmania to talk about beer foam.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Not Just Froth and Bubble by Dr. Evan Evans et al.
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May 31, 2022
Episode 063 | Electricity Use In Breweries Of Various Sizes w/ Micah Sweeney
Micah Sweeney, Senior Research Engineer at EPRI, joins Cade in the lab this week to discuss a survey of electrical usage in San Diego breweries of various sizes as well as ways to improve efficiency.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Field Assessment of Energy Use in Craft Breweries in San Diego
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May 24, 2022
Episode 062 | Impact Of Nitrogen On Yeast Propagation w/ Dr. Maria Moutsoglou
Dr. Maria Moutsoglou joins Cade in the lab this week to discuss her fascinating work on the impact nitrogen has on yeast propagation.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Effect of the respiro-fermentative balance during yeast propagation on fermentation and wort attenuation
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May 17, 2022
Episode 061 | Smoke-Taint Compounds In Hops w/ Stacey Williams & Justin Alexander
This week, Stacey Williams and Justin Alexander from New Belgium Brewing join Cade in the lab to discuss their work on hops that have been tainted by wildfire smoke.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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A HS-SPME Arrow/GC-MS Method for Determination of Smoke Taint-Related Volatile Phenols in Humulus lupulus
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May 10, 2022
Episode 060 | Tracking Mycotoxins In Beer And Spent Grains w/ Dr. Erica Pack
Dr. Erica Pack joins Cade in the lab this week to chat about the fascinating work she's done on tracking mycotoxins in beer and spent grains.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Tracking Zearalenone and Type-B Trichothecene Mycotoxins in the Commercial Production of Beer and Brewers’ Spent Grains
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May 3, 2022
Episode 059 | The Influence Music Has On Perception Of Beer w/ Dr. Felipe Reinoso Carvalho
Cade welcomes Dr. Felipe Reinoso Carvalho back to the lab to discuss the fascinating work he’s done on how sound influences consumer perception of beer, and how brewers might want to pay closer attention to their taproom playlists.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Music Influences Hedonic and Taste Ratings in Beer
Song: Ocean Of Night by Editors
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Apr 26, 2022
Episode 058 | Specialty Malt Flavor In Lager Beers w/ Michael Fechir
Michael Fechir, Faculty Research Assistant in Oregon State University's Department of Food Science and Technology, joins Cade in the lab to discuss specialty malt flavor in lager beers, from what it is, which molecules contribute to it, and where it comes from.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers
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Apr 19, 2022
Episode 057 | Impact Copper Fungicide Has On Hop Quality w/ Dr. Ben Chrisfield
Dr. Ben Chrisfield, Quality Analyst at Constellation Brands, joins Cade in the lab this week to discuss his work on the impact copper fungicide has on hop quality.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Effect of Copper-Based Fungicide Treatments on the Quality of Hop Produced in the Northeastern United States
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Apr 12, 2022
Episode 056 | Applying The Science: High Hop Loads w/ Jordan Folks
Returning to the lab this week is award winning brewer, Jordan Folks, who sits down with Cade to chat about previously discussed research on hopping rates.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Apr 5, 2022
Episode 055 | Hop Bitterness And Polyphenols w/ Dr. Martin Biendl
This week in the lab, Cade is joined by Hopsteiner's Senior R&D Researcher, Dr. Martin Biendl, to discuss his work on the role polyphenols play in hop bitterness.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique
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Mar 29, 2022
Episode 054 | Hop Terroir w/ Michael Fechir
Cade welcomes Michael Fechir, Faculty Research Assistant in Oregon State University's Department of Food Science and Technology, into the lab to talk about his work on the impact terroir has on the quality of Cascade and Mosaic hops.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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More on Michael Fechir
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Mar 22, 2022
Episode 053 | Assessing Brewery Sustainability w/ Dr. Charlie Hoxmeier
Dr. Charlie Hoxmeier from Guilded Goat Brewing in Fort Collins, CO joins Cade in the lab to chat about his work on brewery sustainability, as well as methods brewers can use to move toward a more sustainable brewing process.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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A Case Study In Small Brewery Sustainability
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Mar 8, 2022
Episode 052 | Chemical and Sensorial Characteristics of Non-Alcoholic Beer w/ Dr. Scott Lafontaine
Joining Cade in the lab this week is Dr. Scott Lafontaine to chat about his work on the chemical and sensorial characteristics of non-alcoholic beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor
Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer
Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
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Feb 22, 2022
Episode 051 | Flavor Chemistry: Sensory Evaluation & Human Perception w/ Jeff Dailey
Jeff Dailey, Associate Sensory Scientist at John I. Haas, joins Cade in this lab this week to discuss the intracacies of human perception as it relates to beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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John I. Haas
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Feb 15, 2022
Episode 050 | The Cause Of Haze In Hazy IPA w/ Scott Janish
Homebrewer-gone-pro and author of The New IPA, Scott Janish, joins Cade in the lab this week to discuss what exactly contributes to the haze in Hazy IPA.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Scott Janish's blog
Sapwood Cellars
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Feb 8, 2022
Episode 049 | Brewing With Green Malt w/ Dr. Celina Dugulin
Cade welcomes Dr. Celina Dugulin, Technical Project Manager at Murphy & Son Ltd, into the lab to discuss her work on brewing with green malt as a means of reducing energy use.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review
Brewing with 100% green malt – process development and key quality indicators
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Feb 1, 2022
Episode 048 | Draft Dispense Of No/Low Alcohol Beers w/ Dr. David Quain
Dr. David Quain, Scientific Director at Cambridge Scientific Solutions, joins Cade in the lab this week to talk about how microflora in draft dispense systems impacts the stability of alcohol-free and low alcohol beers.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The enhanced susceptibility of alcohol-free and low alcohol beers to microbiological spoilage: implications for draught dispense
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Jan 25, 2022
Episode 047 | Hot Steep Malt Sensory w/ Evan Caine
Joining Cade in the lab to discuss his work on hot steep malt sensory is Evan Caine, a Ph.D. candidate at Washington State University.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Craft Malt Quality Survey
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Jan 18, 2022
Episode 046 | Brewing With Gluten-Free Specialty Grains w/ JP Bierly
Bierly Brewing's JP Bierly joins Cade in the lab for a second week to discuss brewing with gluten-free specialty grains.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Bierly Brewing
Gluten-Free Homebrewing
Zero Tolerance Gluten-Free Homebrewing on Facebook
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Jan 11, 2022
Episode 045 | Brewing With Gluten-Free Base Grains w/ JP Bierly
Joining Cade in the lab this week is JP Bierly of Bierly Brewing, a brewery in McMinnville, Oregon that's dedicated to making delicious gluten-free beers.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Bierly Brewing
Gluten-Free Homebrewing
Zero Tolerance Gluten-Free Homebrewing on Facebook
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Jan 4, 2022
Episode 044 | Yeast Dependent Haze w/ Dr. Laura Burns
Hazy IPA is one of the hottest styles of beer currently, though our understanding of what exactly is responsible for its hazy appearance is still in its relatively infancy. Joining Cade in the lab to discuss her work on yeast dependent haze is Dr. Laura Burns, who is the Director of Research & Development at Omega Yeast.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Investigations into Yeast-Dependent Colloidal Haze
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Dec 28, 2021
Episode 043 | Impact On-Bine Maturity Has On Cascade Hop Aroma w/ Dr. Scott Lafontaine
Dr. Scott Lafontaine, Humboldt Fellow at the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB), joins Cade in the lab this week to talk about his work on the impact on-bine maturity has on Cascade hop aroma.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping
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Dec 14, 2021
Episode 042 | Impact Of Specialty Malts On Wort & Beer w/ Dr. Luis Castro
In this episode, Dr. Luis Castro from Cal Poly's Food Science and Nutrition program joins Cade in the lab to discuss his fascinating work on specialty malts.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Impact of Specialty Malts on Wort and Beer Characteristics
Vienna Malt vs. Munich Malt xBmt
Crystal 60 vs. Crystal 100/20 Blend xBmt
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Dec 7, 2021
Episode 041 | Pressurized Fermentation w/ Dr. Andrew Macintosh
Joining Cade in the lab this week is Dr. Andrew Macintosh, Assistant Professor of Food Science at the University of Florida, to discuss his research on fermenting beer under pressure.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The Theory and Effect of Positive and Negative Pressure on Brewing Fermentations: Pressure Effects on Beer Fermentation
Pressurized Fermentation of Saison xBmt
Pressurized Fermentation of Munich Helles xBmt
Pressurized Fermentation of Czech Pale Lager xBmt (The Brü Club)
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Nov 30, 2021
Episode 040 | ExGM: A Novel Method For Mashing Gluten-Free Grains w/ Andrew Ledley
This week, researcher Andrew Ledley joins Cade in the lab to discuss his work on a unique method for mashing gluten-free grains.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing
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Nov 23, 2021
Episode 039 | Influence Of Package Type And Style On Beer Stability w/ Katie Fromuth
Fermentation Science and Technology Lab Manager at Colorado State University, Katie Fromuth, joins Cade in the lab this week to talk about her work on how package type and style affect beer stability.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Katie Fromuth Bio
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Nov 16, 2021
Episode 038 | Statistics In Brewing w/ Jordan Folks
In this episode, Cade welcomes scientist and homebrewer, Jordan Folks, to the lab to discuss hypotheses, significance, p-values, sample size, minimizing error, and other aspects of statistics.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Jordan Folks on LinkedIn
A Statisticians Perspective On The Triangle Test
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Nov 9, 2021
Episode 037 | Barley Basics w/ Dr. Pat Hayes
Dr. Pat Hayes from the Oregon State University Barley project called Barleworld joins Cade in the lab to discuss all things barley.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Dr. Patrick Hayes Profile
Barleyworld
Pale 2-Row vs. Pale 6-Row Barley Malt xBmt
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Nov 2, 2021
Episode 036 | Making Maris Otter Better w/ Campbell Morrissey
Head brewer at pFriem Family Brewers and Ph.D. student in crop sciences, Campbell Morrissey, joins Cade in the lab to discuss his work on crossing heirloom barley varieties with less flavorful varieties.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter Parentage
Maris Otter vs. US Pale Malt xBmt
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Oct 26, 2021
Episode 035 | Biotransformation In Beer w/ Leandro Meiners
Cade welcomes Leandro Meiners, who runs the Zythologia blog and co-hosts the Birratecnia podcast, to the lab to discuss his research on biotransformation in beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Piecing Together What We Know and What We Don't on Biotransformation and Its Organoleptic Impact
Biotransformation xBmt
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Oct 19, 2021
Episode 034 | Bitterness In Hazy IPA w/ Ross Koenigs
Cade welcomes New Belgium Brewing Company's R&D Manager, Ross Koenigs, to the lab to discuss his work on bitterness in Hazy IPA.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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New England IPA: The Bitterness Challenge
Low vs. High IBU In A Blonde Ale xBmt
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Oct 5, 2021
Episode 033 | Kveik History & Genetics w/ Lars Marius Garshol
Credited as introducing the world to kveik, Lars Marius Garshol joins Cade in the lab to discuss the history and genetics of this unique yeast.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts
Imperial Yeast A44 Kveiking Fermentation Temperature xBmt
Imperial Yeast A43 Loki Fermentation Temperature xBmt
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Sep 28, 2021
Episode 032 | Oxidation In Beer w/ Andy Mitchell
Cade welcomes Andy Mitchell from New Belgium Brewing Company to the lab to discuss his work on oxidation in beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Beer Oxidation: Chemistry, Sensory Evaluation, and Prevention
Continuously Purging Fermenter & Keg At Packaging xBmt
Impact Of Cold-Side Oxidation On NEIPA xBmt
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Sep 21, 2021
Episode 031 | Kveik Fermentation Temperatures w/ Richard Preiss
Cade welcomes Richard Preiss from Escarpment Labs into the lab this week to discuss his work on the impact different fermentations temperatures have when using various strains of kveik.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation
Imperial Yeast A43 Loki Fermentation Temperature xBmt
Imperial yeast A44 Kveiking Fermentation Temperature xBmt
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Sep 14, 2021
Episode 030 | Phenolic Compounds In Beer w/ Dr. Mike Lentz
Dr. Mike Lentz, associate professor in the Department of Biology at the University of North Florida, joins Cade in the lab to discuss his work looking at the impact phenolic compounds have on beer character.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor
Ferulic Acid Rest xBmt
Underpitch vs. Overpitch In Weissbier xBmt
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Sep 7, 2021
Episode 029 | Using CRISPR To Edit Yeast Genes with Dr. Peter Bircham
Joining Cade in the lab this week is Dr. Peter Bircham to discuss the work his team has done on using CRISPR to edit yeast genes.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Reducing phenolic off-flavors through CRISPR-based gene editing of the FDC1 gene in Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid lager beer yeasts
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Aug 31, 2021
Episode 028 | Exploring Beer Freshness Using Electron Spin Resonance w/ Dr. Mangethe Zwane
This week, Cade welcomes Dr. Mangethe Zwane from FlavorActiv into the lab to discuss his work using electron spin resonance (ESR) to study beer freshness.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Measuring the Shelf Life of Beer Using MicroESR Technology and the Beer Freshness Program
Cold-Side Oxidation: Impact Of Age And Storage Temperature xBmt
Cold-Side Oxidation: Impact Of Dosing Beer With Sodium Metbisulfite xBmt
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Aug 24, 2021
Episode 027 | Methods For Brewing Non-Alcoholic Beer w/ Dr. Federico Tondini
Dr. Federico Tondini from AEB joins Cade in the lab to discuss the various methods he's experimented with for making non-alcoholic beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Aug 17, 2021
Episode 026 | Using DART Mass Spectrometery To Measure Hop Volatiles w/ Katie Nasiatka
Katie Nasiatka, lab technician at Odell Brewing Company in Fort Collins, CO, joins Cade in the lab to discuss the fascinating work she's done on using DART mass spectrometry to measure hop volatiles.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Metabolite Fingerprinting of Hops to Track Variation in Chemistry
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Aug 10, 2021
Episode 025 | Boil Length and Trub Levels w/ Dr. Alex Speers
Dr. Alex Speers from the Canadian Institute of Fermentation Technology joins Cade in the lab to discuss his work on the impact boil length and trub levels have on beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Wort Boil Time and Trub Effects on Fermentability
30 vs. 90 Minute Boil In A Pale Lager xBmt
Low vs. High Kettle Trub In A Cream Ale xBmt
Low vs. High Kettle Trub In A Vienna Lager xBmt
Low vs. High Kettle Trub In A German Pils xBmt
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Aug 3, 2021
Episode 024 | Light vs. Dark: The Impact Of Visual Cues On Perception Of Beer w/ Dr. Felipe Reinoso Carvalho
Dr. Felipe Reinoso Carvalho from Universidad de los Andes School of Management joins Cade in the lab to discuss an experiment he performed looking at how the color of beer influences consumer preferences and perceptions.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Dark vs. light drinks: The influence of visual appearance on the consumer’s experience of beer
Impact of Expectation on Perception xBmt
Impact Appearance Has On Perception of Beer xBmt
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Jul 27, 2021
Episode 023 | Maillard Reactions And The Role Of Magnesium w/ Dr. Euan Thomson
Cade welcomes Dr. Euan Thompson of Raft Brew Labs to the Brü Lab to discuss the Maillard reaction in brewing and how the concentration of magnesium ions may accelerate color and flavor development.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing
No-Boil New England IPA xBmt
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Jul 20, 2021
Episode 022 | Hop Volatile Variation During Storage w/ Dr. Simon Whittock
Joining Cade in the lab today is Dr. Simon Whittock, Manager Of Agronomic Services at Hop Products Australia, to discuss his work on the way certain storage conditions effect volatile hop compounds.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Hop Volatiles Variation During Storage
Impact Of Age On Willamette Hops xBmt
Impact Of Age On Simcoe Hops xBmt
Impact Of Vacuum Sealing On Motueka Hops xBmt
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Jul 13, 2021
Episode 021 | Detection and Risk Assessment of Diastatic Yeast w/ Dr. Laura Burns
Dr. Laura Burns, Director of Research & Development at Omega Yeast, joins Cade in the Brü Lab to discuss her work on detecting and assessing the risk of diastatic yeast strains.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Improved Functional Assays and Risk Assessment for STA1+ Strains of Saccharomyces cerevisiae
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Jul 6, 2021
Episode 020 | GMO Yeast Review w/ Dr. Nick Harris
This week, Dr. Nick Harris from Berkeley Yeast joins Cade in the Brü Lab to discuss the new world of genetically modified, or what they refer to as engineered, yeast.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Berkeley Yeast
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Jun 29, 2021
Episode 019 | Using Copper To Prevent Lightstruck Character w/ Dr. Keith Villa
Cade welcomes Blue Moon creator and CERIA Co-Founder/Brewmaster, Dr. Keith Villa, into the Brü Lab this week to discuss his work on using copper to prevent skunky lightstruck character from beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Prevention and reversal of the formation of light-struck (3-Methyl-2-butene-1-thiol) aroma in beer
Impact Light Exposure During Fermentation Has On Beer xBmt
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Jun 22, 2021
Episode 018 | How Yeast Selection Affects The Freshening Power Of Hops w/ James Bruner
Joining Cade in The Brü Lab this week is Director Of Brewery Operations at Creature Comforts West, James Bruner, to discuss his work looking at whether yeast characteristics and strains impact the ability for dry hopping to cause secondary fermentation in beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Dry-Hop Creep Potential of Various Saccharomyces Yeast Species and Strains
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Jun 15, 2021
Episode 017 | Monitoring Enzyme Activity During The Mash w/ Dr. Raimon Parés Viader
Joining Cade in the Brü Lab this week is Dr. Raimon Parés Viader to discuss his work on monitoring amylase enzyme activity during the mash to improve overall efficiency.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing
Protein Rest vs. Single Infusion Mash xBmt
Impact Of Mash Temperature On Munich Helles xBmt
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Jun 8, 2021
Episode 016 | Wild Yeast Contaminations w/ Ronja Eerikäinen
This week, Cade welcomes engineer Ronja Eerikäinen into the Brü Lab to discuss her work on wild yeast contaminations.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Assessing Contamination Risk of Non-Conventional Yeast in Breweries
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May 25, 2021
Episode 015 | Barrel Microbiome and Mycobiome with Dr. Avi Shayevitz
This week, Cade as Dr. Avi Shayevitz, R&D Research Associate from Lallemand, in The Brü Lab to discuss his study cataloging the bacteria and fungi that exist in barrel fermented and barrel-aged beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Barrel-Induced Variation in the Microbiome and Mycobiome of Aged Sour Ale and Imperial Porter Beer
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May 18, 2021
Episode 014 | The Celiac Response to Gluten In Beer w/ Dr. Laura Allred
Dr. Laura Allred, who serves as Regulatory and Standards Manager at Gluten Intolerance Group, joins Cade in The Brü Lab to her research into the effect gluten has on celiac patients and the extent to which that impact occurs in beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer
Clarity Ferm xBmt
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May 11, 2021
Episode 013 | Expanding Your Yeast Library w/ Dr. Maria Moutsoglou
Dr. Maria Moutsoglou, who serves as the senior process innovation specialist for Molson-Coors, joins Cade in The Brü Lab to discuss her work on helping brewers expand their yeast libraries using a unique method for yeast strain screening.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Expanding your yeast library: bench-scale yeast strain screening for performance and organoleptic diversification
Bread Yeast vs. Brewer's Yeast xBmt
WLP001 California Ale vs. Safale US-05 American Ale xBmt
Wyeast 1318 London Ale III vs. Gigayeast GY054 Vermont Ale xBmt
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May 4, 2021
Episode 012 | Using Hops To Carbonate Beer w/ Dr. Luke Chadwick
Dr. Luke Chadwick, senior scientist at Bell's Brewery, joins Cade in The Brü Lab to discuss his fascinating work on carbonating beer with hops.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Influence of hop harvest date of the ‘Mandarina Bavaria’ hop variety on the sensory evaluation of dry‐hopped top‐fermented beer
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Apr 27, 2021
Episode 011 | Brewing With CO2 Hop Extract w/ Dr. Marshall Ligare
Cade welcomes Dr. Marshall Ligare, hop researcher at John I. Haas, into the lab this week to discuss his research on using Haas' unique new CO2 hop extract called Incognito in the whirlpool.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Oil Transfer During Whirlpool Hop Addition: Pellets vs. Extract
Bittering With T-90 Pellets vs. CO2 Hop Extract xBmt
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Apr 20, 2021
Episode 010 | Unconventional Yeast Strains w/ Dr. Brian Gibson
Dr. Brian Gibson, VLB Endowed Professor Of Brewing and Technology at the Technical University Of Berlin, joins Cade in The Brü Lab this week to discuss his work on brewing with unconventional yeast strains.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers
Impact Of Co-Pitching Brettanomyces With Saccharomyces xBmt
Imperial Yeast A44 Kveiking Fermentation Temperature xBmt
Flesichamann's Dry Yeast vs. Safale US-05 American Ale Yeast Comparison xBmt
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Apr 13, 2021
Episode 009 | Oxygenation In High Gravity Brewing w/ Dr. Luis Castro
Dr. Luis Castro from Cal Poly's Food Science and Nutrition program joins Cade in The Brü Lab to discuss his research on the impact oxygenation has when brewing high gravity styles.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The Impact of Oxygenation Scenarios on Fermentation Performance and Flavor Compound Formation During High Gravity Brewing
Pure Oxygen vs. No Oxygenation xBmt
Impact Of Double Dosing A High OG Ale With Pure Oxygen xBmt
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Apr 6, 2021
Episode 008 | The Freshening Power Of Hops w/ Jake Kirkendall
Hop scientist from Kalsec Inc., Jake Kirkendall, joins Cade in The Brü Lab to discuss his research on the freshening power of hops, also known as "dry hop creep," which occurs when dry hopping beers.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The Freshening Power Of Centennial Hops
Dry Hopping An American IPA At Yeast Pitch xBmt
Dry Hopping An NEIPA At Yeast Pitch xBmt
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Mar 30, 2021
Episode 007 | Using Hop Extracts To Reduce Bacteria Biofouling in Beer Serving Lines w/ Cameron Selna
Cade welcomes experienced brewer and New Mexico State University lab manager, Cameron Selna, into the lab to talk about his research on using hop extracts to reduce bacteria biofouling in beer lines.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Pre-Treatment of Industrial Tubing with Aqueous Hop Derived Metabolites Reduces Lactobacillus brevis Biofouling
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Mar 23, 2021
Episode 006 | Exploring Novel Hybrid Yeast Strains w/ Dr. Matt Winans
This week, Dr. Matt Winans from Imperial Yeast joins Cade in The Brü Lab to discuss the yeast family tree and how creating yeast hybrids could provide new character to beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The Next Generation of Yeast: Exploring Saccharomyces arboricola through Hybridization
Fleischmasnn's Active Dry Yeast vs. Safale US-05 xBmt
White Labs WLP001 California Ale Yeast vs. Safale US-05 xBmt
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Mar 16, 2021
Episode 005 | Hop Degradation After Extended Storage w/ Carlos Silva Ferreira
Carlos Silva Ferreira from Belgium’s Université Catholique de Louvain joins Cade in The Brü Lab this week to talk about his research on the degradation of hops as a function of extended storage.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Fate of Bitter Compounds through Dry-Hopped Beer Aging. Why cis-Humulinones Should be as Feared as trans-Isohumulones?
Evaluating The Impact of Age And Storage Temperature xBmt
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Mar 9, 2021
Episode 004 | Malt Metabolomics w/ Harmonie Bettenhausen
Joining Cade this week in The Brü Lab is research assistant and Ph.D. candidate in the Heuberger Lab at Colorado State University, Harmonie Bettenhausen, to discuss her work on the fascinating subject of malt metabolomics.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach
Maris Otter vs. Domestic Pale 2-Row xBmt
Golden Promise vs. Pale Ale Malt xBmt
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Mar 2, 2021
Episode 003 | Lactic Acid Producing Yeast w/ Dr. Matt Farber
Dr. Matt Farber from the University Of The Sciences Brewing Science Certificate Program joins Cade in The Brü Lab to talk about a novel lactic acid producing yeast called GY7B.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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GY7B: a novel yeast species capable of bacteria-free sour beer production
Impact Of Open Fermentation On Kettle Sour Beer xBmt
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Feb 23, 2021
Episode 002 | Comparing Mash Methods w/ Dr. Glen Flox
Joining Cade in The Brü Lab this week is Dr. Glen Fox to talk about his research comparing various mash methods and liquor-to-grist ratios using infrared spectroscopy.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Infrared spectral analysis of sugar profiles of worts from varying grist to liquor ratios using infusion and ramping mash styles
Single Infusion vs. Rising Temperature Mash xBmt
Single Infusion vs. Hochkurz Step Mash xBmt
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Feb 16, 2021
Episode 001 | Diminishing Returns Of Heavy Dry Hopping w/ Dr. Tom Shellhammer
Host Cade Jobe welcomes Dr. Tom Shellhammer into The Brü Lab to discuss his team's research on diminishing returns of heavy dry hopping.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Impact of static dry‐hopping rate on the sensory and analytical profiles of beer
Dry Hop Saturation xBmt by Brülosophy
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Dec 28, 2020
Episode 000 | Introducing The Brü Lab
Welcome to The Brü Lab! Hosted by Brülosophy contributor Cade Jobe, this new podcast on the Brülosophy network will take listeners into the lab with brewing scientists to discuss research they've completed. Please subscribe to the show now and let us know what you think by leaving a rating and review!
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