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    Arts

    The Brü Lab

    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!

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    Latest Episodes:
    Hybridization Of S. Cerevisiae w/ Dr. Matt Winans Nov 02, 2022
    Show notes

    Cade welcomes Imperial Yeast's Dr. Matt Winans back to the lab to discuss his work on hybridizing S. cerevisiae strains, namely A38 Juice and A43 Loki to create I22 Capri.

    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.

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    Imperial Yeast I22 Capri


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    Brewing With Rye w/ Dr. Harmonie Bettenhausen Oct 26, 2022
    Show notes

    This week, Cade welcomes Dr. Harmonie Bettenhausen back to the lab to discuss the fascinating work she's done on brewing with rye.

    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 |

    Hartwick College Center for Craft Food & Beverage


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    Using Koji To Turn Brewery Waste Into Food Seasonings w/ Jonah Greenbaum-Shinder Oct 19, 2022
    Show notes

    Jonah Greenbaum-Shinder, Head of Food Fermentation and Business Development at Escarpment Labs, joins Cade in the lab to chat about his work on using koji rice to turn brewery waste into usable shoyu (soy sauce) and yeast garum, vegan fish sauce alternative.

    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.

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    Make Your Own Koji - Escarpment Labs

    Using Koji To Transform Brewery Waste Into Seasonings


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    Smoke Taint Sensory In Hops And Beer w/ Tiffany Pitra & Jeff Dailey Oct 12, 2022
    Show notes

    Cade welcomes Tiffany Pitra, Sensory Manager at Yakima Chief Hops, and Jeff Dailey, Sensory Program Manager at John I. Haas, to the lab to discuss their work on hop smoke taint caused by wildfire smoke.

    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.

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    Implementing Sensory Methods to Detect Hop Smoke Taint, Organized by ASBC


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    Applying The Science: Yeast w/ Jordan Folks Oct 05, 2022
    Show notes

    Award winning homebrewer, Jordan Folks, returns to the lab to chat with Cade about information from past episodes focused on 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.


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    Impact Dry Hopping Has On Bitterness, IBU, and pH w/ Dr. John Paul Maye Sep 28, 2022
    Show notes

    Dr. John Paul Maye, Technical Director at Hopsteiner, joins Cade in the lab to talk about his work on the impact dry hopping has on beer bitterness, IBU, and pH.

    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.

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    Breaking Down The Science Of Dry Hopping And Its Effects On Bitterness


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    Comparing CO2 Production of Different Hop Varieties w/ Ryan Gregory Sep 21, 2022
    Show notes

    This week, Cade is joined by Ryan Gregory from Hopsteiner to chat about his work on sustainable hop farming, namely as it relates to the CO2 production of different hop 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 today.

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    Carbon Dioxide Equivalent Comparison of Commercial Hop Varieties


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    Heat Resistant Yeast Ascospores w/ Dr. Grzegorz Rachon Sep 14, 2022
    Show notes

    This week, Dr. Grzegorz Rachon returns to the lab to chat with Cade about pasteurization of beer, namely the increased time and temperature requirements to terminate heat-resistant yeast ascospores present in beer post-fermentation.

    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.

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    Heat resistance of yeast ascospores and theirutilisation for the validation of pasteurisationprocesses for beers


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    A Modern Method For Predicting IBU w/ John Paul Hosom Sep 07, 2022
    Show notes

    This week, Cade is joined by homebrewer John Paul Holsom to discuss the method he developed for predicting IBU with a high degree of accuracy called SMPH.

    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.

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    John Paul Holsom's Website


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    Diacetyl And Amino Acids In Dry Hopped Beer w/ James Bruner Aug 31, 2022
    Show notes

    James Bruner from The Bruery and Offshoot Beer Company joins Cade in the lab this week to discuss the work he's done on hop creep, focusing particularly on how it can lead diacetyl and amino acid concentrations altering the flavor of dry hopped 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 |

    Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains


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