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. | Read More |  Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates

Episode 108 | Enzymatic Release Of Bound Thiols In Hops w/ Dr. Cécile Chenot & Guillaume Willemart

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!

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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. | READ MORE |  The New Brewer IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele

Episode 158 | Brewing With Thiolized Yeast w/ Dr. Laura Burns & 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.

Episode 157 | Applying The Science: Brewing With Adjuncts

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. | READ MORE | Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars

Episode 156 | Brewing With Rice Malt w/ Bernardo Pontes Guimaraes and Dr. Scott Lafontaine

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.

Episode 155 | Applying The Science: Gluten-Reduced Brewing

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. | READ MORE |  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

Episode 108 | Enzymatic Release Of Bound Thiols In Hops w/ Dr. Cécile Chenot & Guillaume Willemart

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