The Brü Lab

By BrülosophyScience Arts Food

The Brü Lab episodes

January 05, 2022 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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1 hr 1 min
December 29, 2021 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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1 hr 17 min
December 15, 2021 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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1 hr 10 min
December 08, 2021 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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1 hr 1 min
December 01, 2021 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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1 hr 10 min
November 24, 2021 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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1 hr 9 min
November 17, 2021 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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1 hr 10 min
November 10, 2021 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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1 hr 7 min
November 03, 2021 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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1 hr 12 min
October 27, 2021 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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1 hr 18 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!