Dr. Federico Tondini from AEB joins Cade in the lab to discuss the various methods he's experimented with for making 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.

Katie Nasiatka, lab technician at Odell Brewing Company in Fort Collins, CO, joins Cade in the lab to discuss the fascinating work she's done on using DART mass spectrometry to measure hop volatiles. 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 | Metabolite Fingerprinting of Hops to Track Variation in Chemistry

Dr. Alex Speers from the Canadian Institute of Fermentation Technology joins Cade in the lab to discuss his work on the impact boil length and trub levels have on 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 | Wort Boil Time and Trub Effects on Fermentability 30 vs. 90 Minute Boil In A Pale Lager xBmt Low vs. High Kettle Trub In A Cream Ale xBmt Low vs. High Kettle Trub In A Vienna Lager xBmt Low vs. High Kettle Trub In A German Pils xBmt

Dr. Felipe Reinoso Carvalho from Universidad de los Andes School of Management joins Cade in the lab to discuss an experiment he performed looking at how the color of beer influences consumer preferences and perceptions.  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 | Dark vs. light drinks: The influence of visual appearance on the consumer’s experience of beer Impact of Expectation on Perception xBmt Impact Appearance Has On Perception of Beer xBmt

Cade welcomes Dr. Euan Thompson of Raft Brew Labs to the Brü Lab to discuss the Maillard reaction in brewing and how the concentration of magnesium ions may accelerate color and flavor development. 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 | Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing No-Boil New England IPA xBmt

Joining Cade in the lab today is Dr. Simon Whittock, Manager Of Agronomic Services at Hop Products Australia, to discuss his work on the way certain storage conditions effect volatile hop compounds. 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 | Hop Volatiles Variation During Storage Impact Of Age On Willamette Hops xBmt Impact Of Age On Simcoe Hops xBmt Impact Of Vacuum Sealing On Motueka Hops xBmt

Dr. Laura Burns, Director of Research & Development at Omega Yeast, joins Cade in the Brü Lab to discuss her work on detecting and assessing the risk of diastatic yeast strains. 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 | Improved Functional Assays and Risk Assessment for STA1+ Strains of Saccharomyces cerevisiae

This week, Dr. Nick Harris from Berkeley Yeast joins Cade in the Brü Lab to discuss the new world of genetically modified, or what they refer to as engineered, 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

Cade welcomes Blue Moon creator and CERIA Co-Founder/Brewmaster, Dr. Keith Villa, into the Brü Lab this week to discuss his work on using copper to prevent skunky lightstruck character from 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 | Prevention and reversal of the formation of light-struck (3-Methyl-2-butene-1-thiol) aroma in beer Impact Light Exposure During Fermentation Has On Beer xBmt

Joining Cade in The Brü Lab this week is Director Of Brewery Operations at Creature Comforts West, James Bruner, to discuss his work looking at whether yeast characteristics and strains impact the ability for dry hopping to cause secondary fermentation 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 | Dry-Hop Creep Potential of Various Saccharomyces Yeast Species and Strains

Joining Cade in the Brü Lab this week is Dr. ‪Raimon Parés Viader to discuss his work on monitoring amylase enzyme activity during the mash to improve overall efficiency. 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 | Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing Protein Rest vs. Single Infusion Mash xBmt Impact Of Mash Temperature On Munich Helles xBmt

This week, Cade welcomes engineer Ronja Eerikäinen into the Brü Lab to discuss her work on wild yeast contaminations. 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 | Assessing Contamination Risk of Non-Conventional Yeast in Breweries

This week, Cade as Dr. Avi Shayevitz, R&D Research Associate from Lallemand, in The Brü Lab to discuss his study cataloging the bacteria and fungi that exist in barrel fermented and barrel-aged 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 | Barrel-Induced Variation in the Microbiome and Mycobiome of Aged Sour Ale and Imperial Porter Beer

Dr. Laura Allred, who serves as Regulatory and Standards Manager at Gluten Intolerance Group, joins Cade in The Brü Lab to her research into the effect gluten has on celiac patients and the extent to which that impact occurs 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 | The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer Clarity Ferm xBmt

Dr. Maria Moutsoglou, who serves as the senior process innovation specialist for Molson-Coors, joins Cade in The Brü Lab to discuss her work on helping brewers expand their yeast libraries using a unique method for yeast strain screening. 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 | Expanding your yeast library: bench-scale yeast strain screening for performance and organoleptic diversification Bread Yeast vs. Brewer's Yeast xBmt WLP001 California Ale vs. Safale US-05 American Ale xBmt Wyeast 1318 London Ale III vs. Gigayeast GY054 Vermont Ale xBmt

Dr. Luke Chadwick, senior scientist at Bell's Brewery, joins Cade in The Brü Lab to discuss his fascinating work on carbonating beer with 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 offer at ImperialYeast.com today. | Read More | Influence of hop harvest date of the ‘Mandarina Bavaria’ hop variety on the sensory evaluation of dry‐hopped top‐fermented beer

Cade welcomes Dr. Marshall Ligare, hop researcher at John I. Haas, into the lab this week to discuss his research on using Haas' unique new CO2 hop extract called Incognito in the whirlpool. 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 | Oil Transfer During Whirlpool Hop Addition: Pellets vs. Extract Bittering With T-90 Pellets vs. CO2 Hop Extract xBmt

Dr. Brian Gibson, VLB Endowed Professor Of Brewing and Technology at the Technical University Of Berlin, joins Cade in The Brü Lab this week to discuss his work on brewing with unconventional yeast strains. 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 | Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers Impact Of Co-Pitching Brettanomyces With Saccharomyces xBmt Imperial Yeast A44 Kveiking Fermentation Temperature xBmt Flesichamann's Dry Yeast vs. Safale US-05 American Ale Yeast Comparison xBmt

Dr. Luis Castro from Cal Poly's Food Science and Nutrition program joins Cade in The Brü Lab to discuss his research on the impact oxygenation has when brewing high gravity styles. 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 Oxygenation Scenarios on Fermentation Performance and Flavor Compound Formation During High Gravity Brewing Pure Oxygen vs. No Oxygenation xBmt Impact Of Double Dosing A High OG Ale With Pure Oxygen xBmt

Hop scientist from Kalsec Inc., Jake Kirkendall, joins Cade in The Brü Lab to discuss his research on the freshening power of hops, also known as "dry hop creep," which occurs when dry hopping 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 | The Freshening Power Of Centennial Hops Dry Hopping An American IPA At Yeast Pitch xBmt Dry Hopping An NEIPA At Yeast Pitch xBmt

Cade welcomes experienced brewer and New Mexico State University lab manager, Cameron Selna, into the lab to talk about his research on using hop extracts to reduce bacteria biofouling in beer lines. 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 | Pre-Treatment of Industrial Tubing with Aqueous Hop Derived Metabolites Reduces Lactobacillus brevis Biofouling

This week, Dr. Matt Winans from Imperial Yeast joins Cade in The Brü Lab to discuss the yeast family tree and how creating yeast hybrids could provide new character 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 | The Next Generation of Yeast: Exploring Saccharomyces arboricola through Hybridization Fleischmasnn's Active Dry Yeast vs. Safale US-05 xBmt White Labs WLP001 California Ale Yeast vs. Safale US-05 xBmt

Carlos Silva Ferreira from Belgium’s Université Catholique de Louvain joins Cade in The Brü Lab this week to talk about his research on the degradation of hops as a function of extended storage. 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 | Fate of Bitter Compounds through Dry-Hopped Beer Aging. Why cis-Humulinones Should be as Feared as trans-Isohumulones? Evaluating The Impact of Age And Storage Temperature xBmt

Joining Cade this week in The Brü Lab is research assistant and Ph.D. candidate in the Heuberger Lab at Colorado State University, Harmonie Bettenhausen, to discuss her work on the fascinating subject of malt metabolomics. 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 | Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach Maris Otter vs. Domestic Pale 2-Row xBmt Golden Promise vs. Pale Ale Malt xBmt

Dr. Matt Farber from the University Of The Sciences Brewing Science Certificate Program joins Cade in The Brü Lab to talk about a novel lactic acid producing yeast called GY7B.  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 | GY7B: a novel yeast species capable of bacteria-free sour beer production Impact Of Open Fermentation On Kettle Sour Beer xBmt

Joining Cade in The Brü Lab this week is Dr. Glen Fox to talk about his research comparing various mash methods and liquor-to-grist ratios using infrared spectroscopy. 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 | Infrared spectral analysis of sugar profiles of worts from varying grist to liquor ratios using infusion and ramping mash styles Single Infusion vs. Rising Temperature Mash xBmt Single Infusion vs. Hochkurz Step Mash xBmt