The Brü Lab

By BrülosophyScience Arts Food

The Brü Lab episodes

March 30, 2022 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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1 hr 11 min
March 22, 2022 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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1 hr 19 min
March 09, 2022 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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1 hr 20 min
February 23, 2022 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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1 hr 16 min
February 16, 2022 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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1 hr 5 min
February 09, 2022 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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1 hr 5 min
February 02, 2022 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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1 hr 9 min
January 26, 2022 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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1 hr 18 min
January 19, 2022 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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1 hr 11 min
January 12, 2022 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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1 hr 10 min

About The Brü Lab

From the publisher's feed

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!