The Brü Lab

Cade welcomes Dr. Felipe Reinoso Carvalho back to the lab to discuss the fascinating work he's done on how sound influences consumer perception of beer, and how brewers might want to pay closer attention to their taproom playlists. 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 offe...

Michael Fechir, Faculty Research Assistant in Oregon State University's Department of Food Science and Technology, joins Cade in the lab to discuss specialty malt flavor in lager beers, from what it is, which molecules contribute to it, and where it comes from. 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 w...

Dr. Ben Chrisfield, Quality Analyst at Constellation Brands, joins Cade in the lab this week to discuss his work on the impact copper fungicide has on hop quality. 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 | Effect of Copper-Based F...

Returning to the lab this week is award winning brewer, Jordan Folks, who sits down with Cade to chat about previously discussed research on hopping rates. 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. Hosted by Simplecast, an AdsWizz company. See...

This week in the lab, Cade is joined by Hopsteiner's Senior R&D Researcher, Dr. Martin Biendl, to discuss his work on the role polyphenols play in hop bitterness. 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 | Monitoring of Glycosi...

Cade welcomes Michael Fechir, Faculty Research Assistant in Oregon State University's Department of Food Science and Technology, into the lab to talk about his work on the impact terroir has on the quality of Cascade and Mosaic hops. 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 of...

Dr. Charlie Hoxmeier from Guilded Goat Brewing in Fort Collins, CO joins Cade in the lab to chat about his work on brewery sustainability, as well as methods brewers can use to move toward a more sustainable brewing process. 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 Im...

Joining Cade in the lab this week is Dr. Scott Lafontaine to chat about his work on the chemical and sensorial characteristics of non-alcoholic 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 | Effect of Production Technique on Pils...

Jeff Dailey, Associate Sensory Scientist at John I. Haas, joins Cade in this lab this week to discuss the intracacies of human perception as it relates to 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 | John I. Haas Hosted by Simp...

Homebrewer-gone-pro and author of The New IPA , Scott Janish, joins Cade in the lab this week to discuss what exactly contributes to the haze in Hazy IPA. 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 | Scott Janish's blog Sapwood Cella...

Cade welcomes Dr. Celina Dugulin, Technical Project Manager at Murphy & Son Ltd, into the lab to discuss her work on brewing with green malt as a means of reducing energy use. 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 | Green Ma...

Dr. David Quain, Scientific Director at Cambridge Scientific Solutions, joins Cade in the lab this week to talk about how microflora in draft dispense systems impacts the stability of alcohol-free and low alcohol 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 Imperia...

Joining Cade in the lab to discuss his work on hot steep malt sensory is Evan Caine, a Ph. D. candidate at Washington State University. 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 | Craft Malt Quality Survey Hosted by Simplecast, an A...

Bierly Brewing's JP Bierly joins Cade in the lab for a second week to discuss brewing with gluten-free specialty grains. 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 | Bierly Brewing Gluten-Free Homebrewing Zero Tolerance Gluten-Free H...

Joining Cade in the lab this week is JP Bierly of Bierly Brewing, a brewery in McMinnville, Oregon that's dedicated to making delicious gluten-free 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. | Read More | Bierly Brewing Gluten-Free Homebr...

Hazy IPA is one of the hottest styles of beer currently, though our understanding of what exactly is responsible for its hazy appearance is still in its relatively infancy. Joining Cade in the lab to discuss her work on yeast dependent haze is Dr. Laura Burns, who is the Director of Research & Development at Omega Yeast. The Brü Lab is brought to you by Imperial Yeast who provide brewers with...

Dr. Scott Lafontaine, Humboldt Fellow at the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB), joins Cade in the lab this week to talk about his work on the impact on-bine maturity has on Cascade hop aroma. 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....

In this episode, Dr. Luis Castro from Cal Poly's Food Science and Nutrition program joins Cade in the lab to discuss his fascinating work on specialty malts. 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 | Impact of Specialty Malts on W...

Joining Cade in the lab this week is Dr. Andrew Macintosh, Assistant Professor of Food Science at the University of Florida, to discuss his research on fermenting beer under pressure. 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...

This week, researcher Andrew Ledley joins Cade in the lab to discuss his work on a unique method for mashing gluten-free grains. 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 | A Modified Brewing Procedure Informed by the Enzymatic Prof...

Fermentation Science and Technology Lab Manager at Colorado State University, Katie Fromuth, joins Cade in the lab this week to talk about her work on how package type and style affect beer stability. 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. |...

In this episode, Cade welcomes scientist and homebrewer, Jordan Folks, to the lab to discuss hypotheses, significance, p-values, sample size, minimizing error, and other aspects of statistics. 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 Mo...

Dr. Pat Hayes from the Oregon State University Barley project called Barleworld joins Cade in the lab to discuss all things 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. | Read More | Dr. Patrick Hayes Profile Barleyworld Pale 2-Row vs. Pal...

Head brewer at pFriem Family Brewers and Ph. D. student in crop sciences, Campbell Morrissey, joins Cade in the lab to discuss his work on crossing heirloom barley varieties with less flavorful varieties. 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 toda...

Cade welcomes Leandro Meiners, who runs the Zythologia blog and co-hosts the Birratecnia podcast, to the lab to discuss his research on biotransformation 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 | Piecing Together What We...