The Brü Lab

Dr. Felipe Reinoso Carvalho from Universidad de los Andes School of Management joins Cade in the lab to discuss an experiment he performed looking at how the color of beer influences consumer preferences and perceptions.  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 | Dark vs. light drinks: The influence of visual appearance on the consumer’s experience of beer Impact of Expectation on Perception xBmt Impact Appearance Has On Perception of Beer xBmt

Cade welcomes Dr. Euan Thompson of Raft Brew Labs to the Brü Lab to discuss the Maillard reaction in brewing and how the concentration of magnesium ions may accelerate color and flavor development. 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 | Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing No-Boil New England IPA xBmt

Joining Cade in the lab today is Dr. Simon Whittock, Manager Of Agronomic Services at Hop Products Australia, to discuss his work on the way certain storage conditions effect volatile hop compounds. 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 Volatiles Variation During Storage Impact Of Age On Willamette Hops xBmt Impact Of Age On Simcoe Hops xBmt Impact Of Vacuum Sealing On Motueka Hops xBmt

Dr. Laura Burns, Director of Research & Development at Omega Yeast, joins Cade in the Brü Lab to discuss her work on detecting and assessing the risk of diastatic 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 | Improved Functional Assays and Risk Assessment for STA1+ Strains of Saccharomyces cerevisiae

This week, Dr. Nick Harris from Berkeley Yeast joins Cade in the Brü Lab to discuss the new world of genetically modified, or what they refer to as engineered, 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. | Read More | Berkeley Yeast

Cade welcomes Blue Moon creator and CERIA Co-Founder/Brewmaster, Dr. Keith Villa, into the Brü Lab this week to discuss his work on using copper to prevent skunky lightstruck character from 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 | Prevention and reversal of the formation of light-struck (3-Methyl-2-butene-1-thiol) aroma in beer Impact Light Exposure During Fermentation Has On Beer xBmt

Joining Cade in The Brü Lab this week is Director Of Brewery Operations at Creature Comforts West, James Bruner, to discuss his work looking at whether yeast characteristics and strains impact the ability for dry hopping to cause secondary fermentation 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. | Read More | Dry-Hop Creep Potential of Various Saccharomyces Yeast Species and Strains

Joining Cade in the Brü Lab this week is Dr. ‪Raimon Parés Viader to discuss his work on monitoring amylase enzyme activity during the mash to improve overall efficiency. 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 | Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing Protein Rest vs. Single Infusion Mash xBmt Impact Of Mash Temperature On Munich Helles xBmt

This week, Cade welcomes engineer Ronja Eerikäinen into the Brü Lab to discuss her work on wild yeast contaminations. 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 | Assessing Contamination Risk of Non-Conventional Yeast in Breweries

This week, Cade as Dr. Avi Shayevitz, R&D Research Associate from Lallemand, in The Brü Lab to discuss his study cataloging the bacteria and fungi that exist in barrel fermented and barrel-aged 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 | Barrel-Induced Variation in the Microbiome and Mycobiome of Aged Sour Ale and Imperial Porter Beer