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. | Read More | Make Your Own Koji - Escarpment Labs Using Koji To Transform Brewery Waste Into Seasonings

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. | Read More | Implementing Sensory Methods to Detect Hop Smoke Taint, Organized by ASBC

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.

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. | Read More | Breaking Down The Science Of Dry Hopping And Its Effects On Bitterness

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. | Read More | Carbon Dioxide Equivalent Comparison of Commercial Hop Varieties  

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. | Read More | Heat resistance of yeast ascospores and theirutilisation for the validation of pasteurisationprocesses for beers

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. | Read More | John Paul Holsom's Website

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

R&D and Raw Materials Manager at Sierra Nevada Brewing Co., Tom Nielsen, joins Cade this week to discuss public breeding efforts to produce hops with increased thiol levels, which has been funded by the Hop Quality Group (HRG) and Hop Research Council (HRC). 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 Quality Group Hop Research Council

This week, Cade welcomes Dr. Matt Cottrell, microbiologist and Quality Manager at Heavy Seas Beer, to the lab to discuss his work that led to the discovery of 15 genes in hops that could be responsible for hop creep. 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 Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer

Dr. John Paul Maye, Technical Director at Hopsteiner, joins Cade in the lab to talk about the work he's done that led to the discovery of a new hop bittering acid. 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 | Discovery of Acetohumulone and Acetolupulone a New Hop Alpha Acid and Beta Acid

This week, Dr. Grzegorz Rachon joins Cade in the lab to talk about the he has done on beer pasteurization, which challenges come assumptions.  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 | Challenging the assumptions around the pasteurisation requirements of beer spoilage bacteria

This week, award winning brewing, Jordan Folks, joins Cade in the lab to discuss information gleaned from past episodes on malted 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.

Dr. Renee Eriksen, Crop Improvement and Protection Research Physiologist at the USDA, joins Cade to talk about her work looking at how hops respond to extreme temperatures and lower water availability.  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 Cultivars for a Warmer and Drier World

Jeff Dailey, Associate Sensory Scientist at John I. Haas, joins Cade in the lab this week to chat about the words we use to describe hop character.  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.

Advanced Cicerone and Assistant Sensory Scientist at John I. Haas, Rikki Welz, joins Cade in the lab this week to discuss the ins and outs of pairing beer with food as well as tips for preparing for the Cicerone exam. 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 by brewing industry veteran, Jeff Young, of Blue Owl Brewing in Austin, TX to discuss the ins and outs of brewing sour 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 | Blue Owl Brewing

This week, Dr. Brian Gibson comes back to the lab to chat with Cade about his work on making no/low alcohol beer by cold fermenting with T. Delbrueckii. 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 | Production of non-alcoholic beer via cold contact fermentation with Torulaspora delbrueckii

Brewing research consultant, Dr. Evan Evans, joins Cade all the way from Tasmania to talk about beer foam. 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 | Not Just Froth and Bubble by Dr. Evan Evans et al.

Micah Sweeney, Senior Research Engineer at EPRI, joins Cade in the lab this week to discuss a survey of electrical usage in San Diego breweries of various sizes as well as ways to improve 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 | Field Assessment of Energy Use in Craft Breweries in San Diego

Dr. Maria Moutsoglou joins Cade in the lab this week to discuss her fascinating work on the impact nitrogen has on yeast propagation. 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 the respiro-fermentative balance during yeast propagation on fermentation and wort attenuation

This week, Stacey Williams and Justin Alexander from New Belgium Brewing join Cade in the lab to discuss their work on hops that have been tainted 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. | Read More | A HS-SPME Arrow/GC-MS Method for Determination of Smoke Taint-Related Volatile Phenols in Humulus lupulus

Dr. Erica Pack joins Cade in the lab this week to chat about the fascinating work she's done on tracking mycotoxins in beer and spent 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 | Tracking Zearalenone and Type-B Trichothecene Mycotoxins in the Commercial Production of Beer and Brewers’ Spent Grains

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 offer at ImperialYeast.com today. | Read More | Music Influences Hedonic and Taste Ratings in Beer Song: Ocean Of Night by Editors

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 what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers

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 Fungicide Treatments on the Quality of Hop Produced in the Northeastern United States

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.

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 Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique

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 offer at ImperialYeast.com today. | Read More | More on Michael Fechir

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 ImperialYeast.com today. | Read More | A Case Study In Small Brewery Sustainability

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 Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

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

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 Cellars

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 Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review Brewing with 100% green malt – process development and key quality indicators

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 ImperialYeast.com today. | Read More | The enhanced susceptibility of alcohol-free and low alcohol beers to microbiological spoilage: implications for draught dispense

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

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 Homebrewing on Facebook

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 Homebrewing Zero Tolerance Gluten-Free Homebrewing on Facebook  

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 the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Investigations into Yeast-Dependent Colloidal Haze

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.com today. | Read More | Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping

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 Wort and Beer Characteristics Vienna Malt vs. Munich Malt xBmt Crystal 60 vs. Crystal 100/20 Blend xBmt

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 Theory and Effect of Positive and Negative Pressure on Brewing Fermentations: Pressure Effects on Beer Fermentation​​ Pressurized Fermentation of Saison xBmt Pressurized Fermentation of Munich Helles xBmt Pressurized Fermentation of Czech Pale Lager xBmt (The Brü Club)  

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 Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing

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. | Read More | Katie Fromuth Bio

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 More | Jordan Folks on LinkedIn A Statisticians Perspective On The Triangle Test

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. Pale 6-Row Barley Malt xBmt

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 today. | Read More | Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter Parentage Maris Otter vs. US Pale Malt xBmt

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 Know and What We Don't on Biotransformation and Its Organoleptic Impact​​​ Biotransformation xBmt

Cade welcomes New Belgium Brewing Company's R&D Manager, Ross Koenigs, to the lab to discuss his work on bitterness 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 | New England IPA: The Bitterness Challenge Low vs. High IBU In A Blonde Ale xBmt