The Brü Lab

By BrülosophyScience Arts Food

The Brü Lab episodes

April 05, 2023 Beta-Glucans And Beta-Glucanase Under Different Mash Regimes w/ Sophie Held
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

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1 hr 10 min
March 29, 2023 Applying The Science: Liquid Hop Products
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.

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1 hr 6 min
March 22, 2023 Liquid Hop Products w/ Shaelyn Maloney & Jeff Dailey
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

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1 hr 15 min
March 15, 2023 Applying The Science: Who Drinks Non-Alcoholic Beer, And Why?
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.

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1 hr 12 min
March 08, 2023 Breakside Brewery w/ Ben Edmunds
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

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1 hr 36 min
March 01, 2023 Who Drinks Non-Alcoholic Beer and Why w/ Dr. Matthew McSweeney
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

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1 hr 9 min
February 22, 2023 Applying The Science: Re-Using Spent Hops
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.

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1 hr 2 min
February 15, 2023 Re-using Spent Hops In The Brew Kettle w/ Dean Hauser
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

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1 hr 15 min
February 01, 2023 How Isomerized Hop Extracts Improve Microbial Stability w/ Dr. Grzegorz Rachon
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

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1 hr 7 min
January 25, 2023 Using Koji To Malt Barley w/ Tom Williams and Dr. Brett Taubman
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

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1 hr 16 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!