Dr. Chris Willig, post-doctoral researcher at Oregon State University, joins Cade in the lab to discuss his work on how advances in gene editing technology might improve commercial hop breeding efforts.  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.

This week, Jordan joins Cade in the lab to discuss how the information from last week's episode on hop kilining temperature can be applied to growing and processing hops at home. 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. Lindsey Rubottom, Head of Quality Assurance at Hop Valley Brewing Company, joins Cade in the lab to chat about her work on the impact kilning temperature 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 | Evaluating the Impact of High and Low Kilning Temperatures on Popular American Aroma Hops

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on improving the refreshing quality of 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.

This week, Dr. Xiaofen Du, Associate Professor at Texas Woman's University, joins Cade in the lab to discuss her work on the impact alcohol level has on the perceived refreshing character of 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.

Jordan joins Cade in the lab to discuss the information covered in last weeks episode on the HZY-1 gene, and they also go over the techniqes they use to encourage haze as well as avoid it. 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. Laura Burns from Omega Yeast is back in the lab this week to talk with Cade about how she and her team discovered the specific gene responsible for producing haze in beer as well as the how this information will be used to help brewers. 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.

Cade and Jordan are back in the lab to discuss the information from last week's episode on malt certificates of analysis (COA). 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. Harmonie Bettenhausen, Director of the Center for Craft Food and Beverage at Hartwick College, returns to the lab to chat with Cade about the importance of a malt certificate of analysis. 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.

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode, particularly as it regards to shelf stability of beers made with Haas' INCOGNITO flowable hop product. 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. Michael Féchir is back in the lab this week to chat with Cade his research on shelf stability of beer that's whirlpool hopped with liquid hop extracts. 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 Whirlpool Hop Addition on the Wort Metal Ion Composition and on the Flavor Stability of American Style Pale Ales Using Citra® Hop Extract and Pellets

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.

Jordan joins Cade in the lab to chat about the information from last week's episode on combining chemistry and sensory data to guide decisions in the brewery.  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. Julia Jennings, R&D Scientist at Haas, and Jeff Dailey, Sensory Program Manager at Haas, join Cade in the lab this week to talk about combining sensory and chemistry data when it comes to novel hop products. 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.

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

Jordan is back in the lab with Cade to chat about the information discussed in episode 114 on foraging, harvesting, isolating, and selecting 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.

Cade welcomes Tim Faith, Brewing Manager & Brewmaster at Octopi, and Alex Nham, Quality Assurance Manager at Goose Island Beer Company, to the lab to discuss the conventional method for discovering new yeasts - foraging! 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 | Methods for Harvest, Isolation, Selection, and Utilization of Saccharomyces and Non-Saccharomyces Yeast Strains for Commercial Brewing​​  

Cade and Jordan are together again in the lab to chat about the information covered in episode 111 on GMO 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.

Joining Cade in the lab this week are Molly Browning, Laura Burns, and Avi Shayevitz to discuss the terminology, science, and regulation of genetically 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 | Genetically Engineered Yeast - A Review of Terminology, Science, and Regulation​​  

This week, Jordan joins Cade in the lab to discuss the information from last week's episode on the unique occurrence of a blue coloring in the aleurone layer of barley grain. 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.

Cade welcomes Dr. Pat Hayes and Dr. Chris Massman from Oregon State University to the lab to discuss the impact barley aleurone has on malt 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 | The Malting Barley Blues

Cade and Jordan are back in the lab to discuss the information covered in episode 108 on the way enzymes impact the release of bound thiols in 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.

Joining Cade in the lab this week are Dr. Cécile Chenot and Guillaume Willemart from Universite Catholique in Louvan, Beligum to discuss their fascinating work on the role enzymes play in bound thiol release. 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 | Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates

Cade and Jordan go over the fascinating information covered in episode 106 about the role enzymes play in the 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 ImperialYeast.com today.

Joining Cade in the lab this week is Head Brewer at Newberg, Oregon's Wolves & People Farmhouse Brewery (formerly Logsdon Farmhouse Ales), Shilpi Halemane, to chat about his work on brewing with enzymes. 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 | Wolves & People Farmhouse Brewery

Cade and Jordan break down the information covered in episode 104 on the impact different mash regimes have on beta-glucans and beta-glucanase. 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.

Joining Cade in the lab this week is former Master's student at UC Davis, Sophie Held, to talk about her work on the impact different mash regimes have on beta-glucans and beta-glucanase. 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 | Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles

Cade and Jordan are back in the lab to discuss the information covered in episode 102 on the innovative new flowable liquid hop products from John I. Haas.  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.

This week, Cade is joined in the lab by Shaelyn Maloney and Jeff Dailey from John I. Haas to discuss the various innovative liquid hop products they've recently released.  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 | Haas website

Cade and Jordan are back in the lab to discuss the findings covered in episode 099 on who is drinking 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.

To celebrate hitting the 100 episode mark, Ben Edmunds, Brewmaster at Portland, Oregon's Breakside Brewery, knocks a few cold ones back with Cade and Jordan while discussing his approach to brewing world class 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 | Breakside Brewery

Dr. Matthew McSweeney, Assistant Professor and Director of the Centre for Sensory Research of Food at Acadia University in Nova Scotia, Canada, sits down with Cade to discuss his work focusing on who drinks non-alcoholic beer, and why they drink it. 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 | An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer

Cade welcomes co-host, Jordan Folks, to the lab to break down information discussed in last week's episode about re-using spent 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.

This week, Cornell University Ph.D. student and former student of Oregon State University, Dean Hauser joins Cade in the lab to discuss his work on re-using spent hops for bitterness in the brew kettle.  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 Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops Investigating the potential for re-using “spent” dry-hops in the brew kettle

This week, Cade welcomes Dr. Grzegorz Rachon, Brewing Microbiology Research Section Lead at Campden BRI, back to the lab to discuss his work on improving microbial stability in beer with isomerized hop extracts.  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 isomerised hop extract on the heat resistance of yeast ascospores and Lactobacillus brevis in premium and alcohol-free lager

This week, Appalachian State University master's student, Tom Williams, and Director of Fermentation Sciences, Dr. Brett Taubman, join Cade in the lab to discuss their work on using koji to malt barley for brewing 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 | Characterization of Unmalted Barley Treated with Aspergillus oryzae

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.

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

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

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

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.

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

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

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

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

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

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. | Read More | Imperial Yeast I22 Capri