The Brü Lab

Andrew Burns, Brewing and Beer Steward Instructor at Dakota County Technical College, joins Cade in the lab to discuss myriad options for getting a brewing education, from certificate programs and 4-year degrees to learning on the job, and they also chat about getting that first job in the industry. 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 | Dakota County Technical College Brewing & Beer Steward Program

Learn about the importance of yeast management in beer brewing and how changes in yeast proteins can affect the flavor. The chapter discusses the impact of different yeast strains on flavor and compares it to the effects of using different malts or hops. Discover techniques for estimating yeast viability and vitality, as well as optimal yeast storage conditions. Explore the process of yeast management in home brewing, including collecting, washing, and reusing yeast. Finally, learn how to successfully harvest and re-pitch yeast, improving your beers with each generation.

Dr. Riddhiman Garge, post-doctoral researcher at the University of Washington in the Department of Genome Sciences, joins Cade in the lab to discuss how brewer’s yeast responds to fermentation and re-pitching. They explore the molecular changes in yeast proteins during fermentation, the impacts of re-pitching, and the importance of understanding model organisms. They also discuss the practical reasons for studying yeast proteins, the shifts in protein production during fermentation, and the potential for genetic engineering in yeast strains to enhance flavors.

Discussion on purging oxygen from kegs, the impact of head pressure on fermentation, choosing sustainable ingredients in brewing, the importance of water quality, choosing between electric systems and propane burners, maximizing malt extraction, energy usage in breweries, and the challenge of reducing the carbon footprint in brewing.

Dr. Harmonie Bettenhausen, Director of the Hartwick College Center for Craft Food & Beverage, and Dr. Campbell Morrissy, Director of Brewing Operations at pFriem Family Brewers, join Cade in the lab to discuss their work on the impact climate change is having on 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.

The podcast discusses hitting target bitterness in beer, exploring the role of hops, decreasing trend of IBUs in West Coast IPAs, brewing techniques for balanced bitterness, eliminating oxygen in brewing, adjusting bitterness over time, choosing hops for different beer styles, measuring bitterness using an assay and its limitations, approaching brewing classic styles, and understanding factors contributing to beer bitterness.

Mariana Barreto Carvalhal Pinto, Ph.D. Candidate from Brazil, discusses hop bitter acids during the boil, loss of hop acids, improving bitterness utilization, proteins in brewing, and the need for further research.

Topics discussed in this podcast include the growing popularity of hard seltzer water, the importance of free amino nitrogen (FAN) in fermentation, calculating IBU contributions when using incognito in brewing, the addition of dip hop to the fermenter and its potential contribution to beer bitterness, the sources of FAN in brewing, the importance of yeast nutrient and oxygenation, techniques for minimizing oxygen exposure during brewing, and methods to mitigate oxidation and preserve beer freshness.

Dr. Glen Fox, Anheuser-Busch Professor of Malting and Brewing Sciences at UC Davis, joins to discuss Free Amino Nitrogen (FAN) in beer. They explore its role in brewing, yeast fermentation, and the impact of malting and mashing processes on FAN levels. Measuring FAN is important for flavor and quality, and they discuss the effect of enzymes on FAN levels during mashing. Also, storage proteins and future studies on FAN are mentioned.

The podcast discusses various aspects of beer maturation, including factors involved in determining when a beer is ready for packaging, the importance of cellar work and its impact on the maturation process, the evolution of home brewing practices, and specific considerations for hoppy ales and barrel-aged imperial stouts. They also touch upon the role of the blender in selecting barrels and creating the final blend of beers in a Belgian brewery.