The Brü Lab

By BrülosophyScience Arts Food

The Brü Lab episodes

October 20, 2021 Bitterness In Hazy IPA w/ Ross Koenigs
Cade welcomes New Belgium Brewing Company's R&D Manager, Ross Koenigs, to the lab to discuss his work on bitterness in Hazy IPA.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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New England IPA: The Bitterness Challenge
Low vs. High IBU In A Blonde Ale xBmt

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1 hr 12 min
October 06, 2021 Kveik History & Genetics w/ Lars Marius Garshol
Credited as introducing the world to kveik, Lars Marius Garshol joins Cade in the lab to discuss the history and genetics of this unique yeast.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts
Imperial Yeast A44 Kveiking Fermentation Temperature xBmt
Imperial Yeast A43 Loki Fermentation Temperature xBmt

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1 hr 13 min
September 29, 2021 Oxidation In Beer w/ Andy Mitchell
Cade welcomes Andy Mitchell from New Belgium Brewing Company to the lab to discuss his work on oxidation in beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Beer Oxidation: Chemistry, Sensory Evaluation, and Prevention
Continuously Purging Fermenter & Keg At Packaging xBmt
Impact Of Cold-Side Oxidation On NEIPA xBmt

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1 hr 10 min
September 22, 2021 Kveik Fermentation Temperatures w/ Richard Preiss
Cade welcomes Richard Preiss from Escarpment Labs into the lab this week to discuss his work on the impact different fermentations temperatures have when using various strains of kveik.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation
Imperial Yeast A43 Loki Fermentation Temperature xBmt
Imperial yeast A44 Kveiking Fermentation Temperature xBmt

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1 hr 3 min
September 15, 2021 Phenolic Compounds In Beer w/ Dr. Mike Lentz
Dr. Mike Lentz, associate professor in the Department of Biology at the University of North Florida, joins Cade in the lab to discuss his work looking at the impact phenolic compounds have on beer character.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor
Ferulic Acid Rest xBmt
Underpitch vs. Overpitch In Weissbier xBmt

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1 hr 8 min
September 08, 2021 Using CRISPR To Edit Yeast Genes with Dr. Peter Bircham
Joining Cade in the lab this week is Dr. Peter Bircham to discuss the work his team has done on using CRISPR to edit yeast genes.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Reducing phenolic off-flavors through CRISPR-based gene editing of the FDC1 gene in Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid lager beer yeasts

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1 hr 6 min
September 01, 2021 Exploring Beer Freshness Using Electron Spin Resonance w/ Dr. Mangethe Zwane
This week, Cade welcomes Dr. Mangethe Zwane from FlavorActiv into the lab to discuss his work using electron spin resonance (ESR) to study beer freshness.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Measuring the Shelf Life of Beer Using MicroESR Technology and the Beer Freshness Program
Cold-Side Oxidation: Impact Of Age And Storage Temperature xBmt
Cold-Side Oxidation: Impact Of Dosing Beer With Sodium Metbisulfite xBmt

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1 hr 17 min
August 25, 2021 Methods For Brewing Non-Alcoholic Beer w/ Dr. Federico Tondini
Dr. Federico Tondini from AEB joins Cade in the lab to discuss the various methods he's experimented with for making non-alcoholic beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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1 hr 10 min
August 18, 2021 Using DART Mass Spectrometery To Measure Hop Volatiles w/ Katie Nasiatka
Katie Nasiatka, lab technician at Odell Brewing Company in Fort Collins, CO, joins Cade in the lab to discuss the fascinating work she's done on using DART mass spectrometry to measure hop volatiles.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Metabolite Fingerprinting of Hops to Track Variation in Chemistry

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1 hr 7 min
August 11, 2021 Boil Length and Trub Levels w/ Dr. Alex Speers
Dr. Alex Speers from the Canadian Institute of Fermentation Technology joins Cade in the lab to discuss his work on the impact boil length and trub levels have on beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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Wort Boil Time and Trub Effects on Fermentability
30 vs. 90 Minute Boil In A Pale Lager xBmt
Low vs. High Kettle Trub In A Cream Ale xBmt
Low vs. High Kettle Trub In A Vienna Lager xBmt
Low vs. High Kettle Trub In A German Pils xBmt

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1 hr 7 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!