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
Jan 18, 2023 • 1h 9min
Episode 094 | Competitive Brewing: A Method To The Madness w/ Jordan Folks
This week, Brülosophy's newest contributor, Jordan Folks, joins Cade in the lab to chat about his approach to brewing for competition that ultimately led him to winning the title of 2022 Oregon State Homebrewer Of The Year. 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.
Jan 11, 2023 • 1h 16min
Episode 093 | Hop Terpenes And The Early Days Of Berkeley Yeast w/ Dr. Nick Harris
This week, Cade welcomes Dr. Nick Harris, Business Development Manager at Berkeley Yeast, back to the lab to discuss his fascinating work on hop terpenes, bioengineered yeast, and the early days of Berkeley 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
6 snips
Dec 28, 2022 • 1h 27min
Episode 092 | Mid-Fermentation Dry Hopping w/ Stacey Williams and Justin Alexander
Stacey Williams, QA Scientist at New Belgium Brewing, and Justin Alexander, QA Chemist at New Belgium Brewing, return to the lab this week to chat with Cade about their work on mid-fermentation dry hopping. 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 | Mid-fermentation Dry-hopping Parameters and Their Impact on the Evolution of Hop Volatiles and Biotransformation Potential
Dec 21, 2022 • 1h 16min
Episode 091 | Impact Lactic and Acetic Acids Have On Alcohol Fermentation w/ Avi Shayevitz
This week, Cade welcomes Avi Shayevitz, R&D Research Scientist at Lallemand, bac to the lab to discuss the work he's done on how high levels of acidity in wort impact different species of brewing yeasts. 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 | The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast
Dec 14, 2022 • 1h 8min
Episode 090 | Applying The Science: Sustainability w/ Jordan Folks
This week, Cade is joined by award winning homebrewer and Brülosophy contributor, Jordan Folks, to discuss past episodes on sustainability in brewing. 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.
Dec 6, 2022 • 1h 8min
Episode 089 | Using Olive Oil In Place Of Oxygen w/ Dr. Lance Shaner
This week, Dr. Lance Shaner, founder/owner of Omega Yeast, sits down with Cade to chat about how olive can't be used to replace oxygenation prior to pitching 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 | Top Crop Blog Post: Olive Oil vs. Oxygen
4 snips
Nov 30, 2022 • 1h 14min
Episode 088 | Practical Applications Of Brewery Sustainability w/ Caitlin Singer
Cade welcomes Caitlin Singer, Quality and Sustainability Manager at Georgetown Brewing Company, to the lab to discuss her work on applying practical methods for improving brewery sustainability. 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 | Sustainable beer: practical applications of sustainability in your brewery
Nov 23, 2022 • 1h 14min
Episode 087 | Impact Bicarbonates Have On Brettanomyces Fermentations w/ Dr. Katherine Thompson-Witrick
This week, Cade welcomes Dr. Katherine Thompson-Witrick, assistant professor in the Food Science and Human Nutrition department at University of Florida, to the lab to discuss the work she's done on the impact bicarbonates in water have when fermenting with Brettanomyces. 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 | Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds
Nov 16, 2022 • 1h 21min
Episode 086 | Fermentation Times In Traditional Farmhouse Brewing w/ Lars Marius Garshol
Cade welcomes beer and brewing historian, Lars Marius Garshol, back to the lab to chat about the work he's done on fermentation times in traditional farmhouse brewing. 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 | Fermentation Times in Traditional Farmhouse Brewing
Nov 9, 2022 • 1h 7min
Episode 085 | Biotransformation and Thiol Release Using GMO Yeast w/ Ricky Molitor
This week, Cade welcomes Ricky Molitor, Sensory Technologist at Boston Beer Company, to the lab to discuss the work he's done on genetically engineered yeast and how it might be used to increase thiol release through biotransformation. 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 | The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops
