The Brü Lab

Cade welcomes Imperial Yeast's Dr. Matt Winans back to the lab to discuss his work on hybridizing S. cerevisiae strains, namely A38 Juice and A43 Loki to create I22 Capri. 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 | Imperial Yeast I22 Capri

This week, Cade welcomes Dr. Harmonie Bettenhausen back to the lab to discuss the fascinating work she's done on brewing with rye. 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 | Hartwick College Center for Craft Food & Beverage

Jonah Greenbaum-Shinder, Head of Food Fermentation and Business Development at Escarpment Labs, joins Cade in the lab to chat about his work on using koji rice to turn brewery waste into usable shoyu (soy sauce) and yeast garum, vegan fish sauce alternative. 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 | Make Your Own Koji - Escarpment Labs Using Koji To Transform Brewery Waste Into Seasonings

Cade welcomes Tiffany Pitra, Sensory Manager at Yakima Chief Hops, and Jeff Dailey, Sensory Program Manager at John I. Haas, to the lab to discuss their work on hop smoke taint caused by wildfire smoke. 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 | Implementing Sensory Methods to Detect Hop Smoke Taint, Organized by ASBC

Award winning homebrewer, Jordan Folks, returns to the lab to chat with Cade about information from past episodes focused on 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.

Dr. John Paul Maye, Technical Director at Hopsteiner, joins Cade in the lab to talk about his work on the impact dry hopping has on beer bitterness, IBU, and pH. 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 | Breaking Down The Science Of Dry Hopping And Its Effects On Bitterness

This week, Cade is joined by Ryan Gregory from Hopsteiner to chat about his work on sustainable hop farming, namely as it relates to the CO2 production of different hop 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. | Read More | Carbon Dioxide Equivalent Comparison of Commercial Hop Varieties  

This week, Dr. Grzegorz Rachon returns to the lab to chat with Cade about pasteurization of beer, namely the increased time and temperature requirements to terminate heat-resistant yeast ascospores present in beer post-fermentation.  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 | Heat resistance of yeast ascospores and theirutilisation for the validation of pasteurisationprocesses for beers

This week, Cade is joined by homebrewer John Paul Holsom to discuss the method he developed for predicting IBU with a high degree of accuracy called SMPH. 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 | John Paul Holsom's Website

James Bruner from The Bruery and Offshoot Beer Company joins Cade in the lab this week to discuss the work he's done on hop creep, focusing particularly on how it can lead diacetyl and amino acid concentrations altering the flavor of dry hopped 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 | Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains