The Brü Lab

Dr. Harmonie Bettenhausen, Director of the Center for Craft Food and Beverage at Hartwick College, explains the importance of understanding a malt certificate of analysis (COA) for brewers. Topics include a new yeast strain for seltzer fermentations, hop-derived product, mash out temperatures, the impact of malt variability on brewing, breeding targets for malt varieties in a changing climate, performing a grist analysis, and the importance of seeking information on malt quality.

The podcast discusses the shelf stability of beers made with Haas' INCOGNITO hop product, exploring its impact on beer and potential areas for further research. They also delve into the advantages of using hop extracts in heavily hopped IPAs and the challenges of describing sensory experiences in judging beer quality. The hosts explore the potential of flowable hop products and noble varieties in the market, as well as the quality of noble hops in America compared to imported ones. Overall, they express excitement about the future of this market.

Dr. Michael Féchir, a researcher on the shelf stability of beer whirlpool hopped with liquid hop extracts, discusses the impact of metal ions on flavor stability in beer, the use of incognito hops for improved shelf stability, and the effects of aging on hoppy ales and beer flavors.

This week, Jordan joins Cade in the lab to apply the science from last week's episode by sampling a variety of commercial non-alcoholic beers.  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. Simon Carlsen, R&D Scientist from Chr. Hansen, joins Cade in the lab to discuss the use of non-saccharomyces maltose and crabtree negative yeasts when making non-alcoholic beers. 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 using data in brewing decisions, including hop survivables and flavor compounds, collecting and analyzing data in brewing, recording sensory data in homebrewing, the importance of data collection and analysis, brewing recipes and blending stocks, and using data to make brewing decisions.

Dr. Julia Jennings, R&D Scientist at Haas, and Jeff Dailey, Sensory Program Manager at Haas, join Cade in the lab to discuss combining sensory and chemistry data in brewing. They explore the challenges and importance of quantifying aroma, the potential of chemistry analysis in predicting product quality, and the significance of natural base flavors. They also analyze the changes in a beer called hopkick over time and discuss the correlation between flavor attributes and fruity tightness. Overall, they highlight the importance of collecting and analyzing quantitative data in brewing practices.

Jordan is back in the lab with Cade to chat about the information from last week's episode on kettle souring. 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.

Daniel LePage, Director of Quality at Creature Comforts in Athens, Georgia, joins Cade in the lab this week to chat about kettle souring.  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 | Creature Comforts website

The guest Cade joins the host to discuss yeast foraging, harvesting, isolating, and selecting. They talk about genetic drift in yeast strains, yeast mutations, and the reasons for harvesting yeast. They also explore isolating yeast from unconventional sources and the visual identification of yeast and microorganisms.