Jordan Folks, a brewing expert and Brülosophy contributor, chats about the critical role of malt in beer flavor. They explore malt's influence across styles, from Scottish ales to IPAs, and how mash temperatures can drastically alter flavor profiles. The conversation dives into the balance between malt and hops, emphasizing ingredient interactions. Topics like thiols in malt and enhancing flavors through innovative techniques showcase the fascinating complexity of brewing that every beer enthusiast should hear!

Dr. Cécile Chenot, Post-doctoral Scholar at Oregon State University, returns to the lab to discuss the presence of thiols in malt and the work she's done looking into getting those thiols into 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 | Evidence of Enzymatic and Chemical Interconversions of Barley Malt 3-Sulfanylhexanol Conjugates during Mashing Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in the last episode on yeast breeding as well as go over some of their favorite yeast strains. 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.

Richard Preiss from Escarpment Labs returns to the lab to discuss traditional methods for breeding yeast and the pivotal role it plays in developing new yeast strains. 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 | Techniques To Develop Innovative New Yeasts What's in a Strain? How Escarpment Labs Makes New Strains Developing New Yeasts for IPA Production via Targeted Yeast Breeding and Adaptive Laboratory Evolution 

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on hop creep and how it can be applied to the homebrewing scale. 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.

Dr. Tom Shellhammer, the Nor’wester Endowed Professor at Oregon State University, joins the discussion on hop creep, a phenomenon affecting beer fermentation. He dives into recent research uncovering how enzymes in hops can alter dextrins into fermentable sugars, impacting beer quality and stability. The conversation also highlights the importance of collaboration between brewers and researchers. Alongside fascinating anecdotes from industry conferences, Shellhammer shares insights on managing hop complexity and the significance of timing in hops during harvest.

The Brü Lab host Cade Jobe defends his Master's thesis on the impact terroir and harvest maturity have on hop creep. 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.  

Jordan Folks, a Brülosophy contributor, joins brewing veteran Ashton 'Mr. Wizard' Lewis, who boasts 30 years of industry experience. They dive into the evolution of home brewing, discussing how techniques have transformed alongside technological advancements. The pair share personal anecdotes that highlight the importance of community knowledge. Key topics include the balancing act of dry hopping and yeast, the rise of new beer styles, and the interplay of science and creativity in brewing innovation. It's a celebration of the art and science of beer-making!

Ashton Lewis, known as Mr. Wizard and a columnist for Brew Your Own Magazine, shares his 30 years of brewing wisdom. He highlights the evolution of brewing knowledge and the integration of unconventional ingredients into traditional styles. The conversation shifts to forced carbonation techniques, emphasizing temperature's role in flavor development. He also discusses the balance between art and science in brewing, with insights on sustainability challenges and the importance of raw materials. An inspiring look into the dynamics of the brewing industry!

Jordan Folks, Brülosophy contributor, chats about reducing dry hopping rates by exploring advanced hop products and techniques. Topics include maximizing hop flavor with innovative products, challenges in dry hopping beer production, comparing whole cone and pellet hops efficiency, and optimizing dry hopping techniques for enhanced hop aroma in IPAs.