The Brü Lab

John Palmer, author of How To Brew and co-host of the Brew Strong podcast, joins the lab to discuss beer maturation. They highlight the importance of allowing beer to mature to clean up off flavors and ensure complete fermentation. They also explore the role of yeast, flavor adjustments, and the significance of patience in brewing.

Exploring the potential of gene editing technology in hop development, challenges faced in hop breeding, importance of hop flavors in brewing, perception of thiols, developing GMO hops, and exploring possibilities of gene editing for hops.

Dr. Chris Willig, post-doctoral researcher at Oregon State University, discusses using gene editing technology to advance hop breeding efforts. The podcast explores the potential for gene editing to improve disease resistance and create customized hops. They also explore advancements in gene editing, the relationship between gene editing and breeding, and the potential applications of AI in gene editing. They discuss the use of gene editing tools in various agricultural industries, including brewing, hop growing, and barley. The chapter also explores the potential applications of gene editing in hop research, such as creating unique hop profiles for brewers. The guest speaker shares their contact information and teases upcoming episodes on gene editing technology.

This week, Jordan joins Cade in the lab to discuss how the information from last week's episode on hop kilining temperature can be applied to growing and processing hops at home. 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. Lindsey Rubottom, Head of Quality Assurance at Hop Valley Brewing Company, joins Cade in the lab to discuss the impact of kilning temperature on hop quality. They explore the significance of hop drying and kilning, the variation in drying times for different hop varieties, and the surprising results of a study on kilning temperature. The speakers speculate on future implications for the industry, including kilning at higher temperatures for relieving pressure on hop growers.

The podcast discusses the science behind maximizing refreshing character in beer. Topics include re-pitching yeast, genetic drift, elements of refreshing beer, factors influencing refreshing character, managing the sulfate to chloride ratio, and strategies to improve taste and balance in beer.

The podcast discusses the influence of alcohol level on the refreshing perception and flavor of beer. They explore the impact of alcohol on craft beer flavor and its interaction with other flavors. They also touch upon different factors that affect refreshing taste and the importance of balancing flavors for optimal taste.

Jordan joins Cade in the lab to discuss the information covered in last weeks episode on the HZY-1 gene, and they also go over the techniqes they use to encourage haze as well as avoid it. 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. Laura Burns from Omega Yeast is back in the lab this week to talk with Cade about how she and her team discovered the specific gene responsible for producing haze in beer as well as the how this information will be used to help brewers. 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 hosts discuss the significance of using the malt Certificate of Analysis (COA) in brewing. They explore the importance of consistent malt specifications and highlight key COA details such as color and arrival date. The podcast also covers the impact of malt characteristics on taste, cost, and recipe adjustments. Additionally, they discuss yeast nutrient and its effects on shelf stability.