The Brü Lab
Brülosophy
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!
Episodes
Mentioned books
Aug 24, 2022 • 1h 8min
Episode 074 | Breeding High Thiol Hops w/ Tom Nielsen
R&D and Raw Materials Manager at Sierra Nevada Brewing Co., Tom Nielsen, joins Cade this week to discuss public breeding efforts to produce hops with increased thiol levels, which has been funded by the Hop Quality Group (HRG) and Hop Research Council (HRC). 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 | Hop Quality Group Hop Research Council
Aug 10, 2022 • 1h 18min
Episode 073 | Genetics Of Hop Creep w/ Dr. Matt Cottrell
This week, Cade welcomes Dr. Matt Cottrell, microbiologist and Quality Manager at Heavy Seas Beer, to the lab to discuss his work that led to the discovery of 15 genes in hops that could be responsible for 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. | Read More | A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer
Aug 3, 2022 • 1h
Episode 072 | Discovery Of New Hop Bittering Acids w/ Dr. John Paul Maye
Dr. John Paul Maye, Technical Director at Hopsteiner, joins Cade in the lab to talk about the work he's done that led to the discovery of a new hop bittering acid. 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 | Discovery of Acetohumulone and Acetolupulone a New Hop Alpha Acid and Beta Acid
Jul 27, 2022 • 1h 15min
Episode 071 | Challenging Pasteurization Assumptions w/ Dr. Grzegorz Rachon
This week, Dr. Grzegorz Rachon joins Cade in the lab to talk about the he has done on beer pasteurization, which challenges come assumptions. 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 | Challenging the assumptions around the pasteurisation requirements of beer spoilage bacteria
Jul 20, 2022 • 1h 17min
Episode 070 | Applying The Science: Malted Barley w/ Jordan Folks
This week, award winning brewing, Jordan Folks, joins Cade in the lab to discuss information gleaned from past episodes on malted 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.
Jul 13, 2022 • 1h 18min
Episode 069 | Breeding Hops For A Warmer and Drier World w/ Dr. Renee Eriksen
Dr. Renee Eriksen, Crop Improvement and Protection Research Physiologist at the USDA, joins Cade to talk about her work looking at how hops respond to extreme temperatures and lower water availability. 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 | Hop Cultivars for a Warmer and Drier World
Jul 6, 2022 • 1h 21min
Episode 068 | Developing A Sensory Lexicon For Hops w/ Jeff Dailey
Jeff Dailey, Associate Sensory Scientist at John I. Haas, joins Cade in the lab this week to chat about the words we use to describe hop 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.
Jun 29, 2022 • 1h 14min
Episode 067 | Beer & Food Pairing w/ Rikki Welz
Advanced Cicerone and Assistant Sensory Scientist at John I. Haas, Rikki Welz, joins Cade in the lab this week to discuss the ins and outs of pairing beer with food as well as tips for preparing for the Cicerone exam. 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.
Jun 22, 2022 • 1h 16min
Episode 066 | Brewing Sour Beer w/ Jeff Young
This week, Cade is joined by brewing industry veteran, Jeff Young, of Blue Owl Brewing in Austin, TX to discuss the ins and outs of brewing sour 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 | Blue Owl Brewing
Jun 15, 2022 • 1h 14min
Episode 065 | Cold Contact Fermentation With T. Delbrueckii w/ Dr. Brian Gibson
This week, Dr. Brian Gibson comes back to the lab to chat with Cade about his work on making no/low alcohol beer by cold fermenting with T. Delbrueckii. 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 | Production of non-alcoholic beer via cold contact fermentation with Torulaspora delbrueckii
