The Brü Lab

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on the gas hopper, an innovative technique for getting hop character in beer without the hassle of a dry hop.

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.

Drs. Philip Wietstock & Brian Gibson from Technische Universität Berlin join Cade in the lab to discuss an innovative way to get hoppy aroma into beer without the mess of 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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The Gas Hopper: An Innovative and Sustainable Approach to Transfer Hop Volatiles to Beer

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on aqueous hop extracts, focusing primarily on the production of hop water.

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 Water: Capturing the Essence

This week, Cade is joined in the lab by Shaelyn Maloney and Jeff Dailey from John I. Haas to discuss aqueous hop extracts, focusing primarily on a new Haas product called HopKick. 

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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HopKick on Haas website

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on brewing brewing with thiolized 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.

Dr. Laura Burns, Research & Development Director at Omega Yeast, returns to the lab with New Realm Brewing's Mitch Steele to discuss their experience developing and using thiolized yeasts to accentuate hops 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 New Brewer

IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on brewing on brewing with adjuncts.

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.

Bernardo Pontes Guimaraes, PhD candidate at University of Arkansas, and Dr. Scott Lafontaine, Associate Professor at University of Arkansas, join Cade in the lab this week to discuss their work on brewing beer with rice malt.

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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Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on brewing gluten-reduced beers, and they also sample a few different commercial examples.

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.

Dr. Nazarena Cela, Research Fellow at the University of Gastronomic Sciences in Bisaccia, Italy, joins Cade in the lab this week to discuss the work she's done on brewing gluten-reduced beers with sorghum and quinoa, as well as the impact protein rests have when using these 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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Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability

A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception

Connect with Dr. Cela on LinkedIn

Inspired by last week's episode focused on brewing with smoke tainted hops, Jordan joins Cade in the lab to discuss their thoughts on using various "tainted" ingredients to make 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.

This week, Cade is joined by Colorado State University Master's student, Brandon Sandoval, to discuss the work he's done on smoke taint in hops, namely how different source materials might impact 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.

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on improving beer stability by tracking FAN, focusing specifically on low dissolved oxygen (LODO) methods.

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.

Kira Feuss, analytical chemist at New Belgium Brewing Company, and Stacey Williams, QA Principal Scientist at New Belgium Brewing Company, join Cade in the lab this week to discuss their work on the impact FAN has on beer flavor 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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Kara Feuss MBAA Presentation

Contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on attenuation.

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.

This week, Dr. Laura Burns from Omega Yeast returns to the lab to chat with Cade about all things attenuation.

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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Know Your Yeast: Attenuation

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on climate change and its impact on 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.

Ryan Christian, VP of Research at Yakima Chief Ranches, and Jeff Dailey, Sensory Program Manager at John I Haas, join Cade in the lab this week to discuss their work on the impact climate change is having on 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.

Contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on obtaining a brewing education.

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.

Andrew Burns, Brewing and Beer Steward Instructor at Dakota County Technical College, joins Cade in the lab to discuss myriad options for getting a brewing education, from certificate programs and 4-year degrees to learning on the job, and they also chat about getting that first job in the industry.

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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Dakota County Technical College Brewing & Beer Steward Program

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode and how it applies to their own approaches to managing 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.

Dr. Riddhiman Garge, post-doctoral researcher at the University of Washington in the Department of Genome Sciences, joins Cade in the lab this week to discuss his work on how brewer’s yeast responds to the evolutionary pressures of fermentation and serial re-pitching.

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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Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching

Proteomic profiling of Hefeweizen ale yeast across fermentation and repitching

Contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on sustainable brewing practices.

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.

Dr. Harmonie Bettenhausen, Director of the Hartwick College Center for Craft Food & Beverage, and Dr. Campbell Morrissy, Director of Brewing Operations at pFriem Family Brewers, join Cade in the lab to discuss their work on the impact climate change is having on 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.

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode and how it applies to hitting their target bitterness 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.

Mariana Barreto Carvalhal Pinto, Ph.D. Candidate at Brazil's Universidade Estadual de Campinas, joins Cade in the lab to discuss the work she's done what happens to hop bitter acids during the boil. 

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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Addition of Hop (Humulus Lupulus L.) Bitter Acids Yields Modification of Malt Protein Aggregate Profiles during Wort Boiling

Jordan is back in the lab with Cade to chat about the information on free amino nitrogen (FAN) discussed in last week's episode. 

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.

Dr. Glen Fox, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis, joins Cade in the lab to discuss free amino nitrogen (FAN) and the impact its presence has 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.

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode with John Palmer on beer maturation.

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.

Joining Cade in the lab this week is author of How To Brew and co-host of the Brew Strong podcast, John Palmer, to discuss his work on beer maturation.

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.

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on GMO 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.

Dr. Chris Willig, post-doctoral researcher at Oregon State University, joins Cade in the lab to discuss his work on how advances in gene editing technology might improve commercial hop breeding efforts. 

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.

This week, Jordan joins Cade in the lab to discuss how the information from last week's episode on hop kilining temperature can be applied to growing and processing hops at home.

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.

Dr. Lindsey Rubottom, Head of Quality Assurance at Hop Valley Brewing Company, joins Cade in the lab to chat about her work on the impact kilning temperature 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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Evaluating the Impact of High and Low Kilning Temperatures on Popular American Aroma Hops

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on improving the refreshing quality of 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.

This week, Dr. Xiaofen Du, Associate Professor at Texas Woman's University, joins Cade in the lab to discuss her work on the impact alcohol level has on the perceived refreshing character of 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.

Jordan joins Cade in the lab to discuss the information covered in last weeks episode on the HZY-1 gene, and they also go over the techniqes they use to encourage haze as well as avoid 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.

Dr. Laura Burns from Omega Yeast is back in the lab this week to talk with Cade about how she and her team discovered the specific gene responsible for producing haze in beer as well as the how this information will be used to help brewers.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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

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.

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​​

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.

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​​

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.

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

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.

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

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.

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

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.

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

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.

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

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.

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

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

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.

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

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

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

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.

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

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

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

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.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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.

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

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.

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.

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

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

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.

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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)

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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!