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Latest Episodes
Episode 180 | Applying The Science: Brewing Belgian-Style Beers
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in the last episode and applying it to brewing Belgian-style beers.
Episode 179 | Hidden Beers Of Belgium w/ Breandán Kearney
Belgian beer expert and author, Breandán Kearney, joins Cade in the lab to discuss the lesser-known side of Belgian beer, which he writes about in his latest book, Hidden Beers Of Belgium.
Episode 178 | Applying The Science: Creative Uses Of Enzymes
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on creatives uses of enzymes in brewing.
Episode 177 | Creative Uses Of Brewing Enzymes w/ Simon Carlsen & Alexander Merz
Simon Carlsen & Alexander Merz from Novonesis join Cade in the lab to discuss myriad creative uses for exogenous enzymes in brewing to improve beer and accomplish goals that were previously thought out of reach.
Episode 176 | Applying The Science: Brewing With Cannabis
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in the last episode on brewing beer with cannabis.
Episode 175 | Using Cannabis In Beer w/ Ryan Bremser
Ryan Bremser, Beverage Production Manager at Veteran’s Holdings, Inc., joins Cade in the lab to discuss the work he has done on brewing beers with cannabis.
Episode 174 | Applying The Science: Getting Flavor From Malt
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on coaxing unique flavors out of malt.
Episode 173 | Thiols In Malt w/ Dr. Cécile Chenot
Dr. Cécile Chenot, Post-doctoral Scholar at Oregon State University, returns to the lab to discuss the presence of thiols in malt and the work she’s done looking into getting those thiols into beer.
Episode 172 | Applying The Science: Yeast Breeding & Favorite Strains
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in the last episode on yeast breeding as well as go over some of their favorite yeast strains.
Episode 171 | Traditional Yeast Breeding w/ Richard Preiss
Richard Preiss from Escarpment Labs returns to the lab to discuss traditional methods for breeding yeast and the pivotal role it plays in developing new yeast strains.
Techniques To Develop Innovative New Yeasts
What’s in a Strain? How Escarpment Labs Makes New Strains
Episode 170 | Applying The Science: Hop Creep In Homebrewing
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on hop creep and how it can be applied to the homebrewing scale.
Episode 169 | What We Know About Hop Creep w/ Dr. Tom Shellhammer
Nor’wester Endowed Professor at Oregon State University, Dr. Tom Shellhammer, returns to the lab to chat with Cade about about hop creep and what recent research has revealed about this phenomenon.
Episode 168 | How Terroir and Harvest Maturity Influence Hop Creep w/ Cade Jobe
The Brü Lab host Cade Jobe defends his Master’s thesis on the impact terroir and harvest maturity have on hop creep.
Episode 167 | Applying The Science: Mr. Wizard’s Wisdom
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode where Ashton “Mr. Wizard” Lewis discussed his experience over the last 30 years in the brewing industry.
Episode 166 | What Mr. Wizard Has Learned In 30 Years w/ Ashton Lewis
The Brew Your Own Magazine columnist known as Mr. Wizard, Ashton Lewis, joins Cade in the lab to discuss the changes he’s witnessed and the things he’s learned during his 30 years in the brewing industry.
Episode 165 | Applying The Science: Dry Hop Reduction Methods
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about various exBEERiments on dry hopping and how those findings can be applied to help reduce overall dry hopping rates.
Episode 164 | Encapsulated Hop Oils & Dry Hop Reduction w/ Jake Kirkendall
Jake Kirkendall, Scientist II at Kalsec Inc., returns to the lab to discuss a novel new hop product called Lupolock, encapsulated hop oils that allow for the use smaller dry hop charges.
The Lupulock Advantage, Crafted by Kalsec
Episode 163 | Applying The Science: The Gas Hopper
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on the gas hopper, an innovative technique for getting hop character in beer without the hassle of a dry hop.
Episode 162 | The Gas Hopper w/ Drs. Philip Wietstock & Brian Gibson
Drs. Philip Wietstock & Brian Gibson from Technische Universität Berlin join Cade in the lab to discuss an innovative way to get hoppy aroma into beer without the mess of dry hopping.
Episode 161 | Applying The Science: Hop Water
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on aqueous hop extracts, focusing primarily on the production of hop water.
Hop Water: Capturing the Essence
Episode 160 | Aqueous Hop Extracts w/ Shaelyn Maloney & Jeff Dailey
This week, Cade is joined in the lab by Shaelyn Maloney and Jeff Dailey from John I. Haas to discuss aqueous hop extracts, focusing primarily on a new Haas product called HopKick.
Episode 159 | Applying The Science: Brewing For Thiols
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on brewing brewing with thiolized yeast.
Episode 158 | Brewing With Thiolized Yeast w/ Dr. Laura Burns & Mitch Steele
Dr. Laura Burns, Research & Development Director at Omega Yeast, returns to the lab with New Realm Brewing’s Mitch Steele to discuss their experience developing and using thiolized yeasts to accentuate hops in beer.
IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele
Episode 157 | Applying The Science: Brewing With Adjuncts
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on brewing on brewing with adjuncts.
Episode 156 | Brewing With Rice Malt w/ Bernardo Pontes Guimaraes and Dr. Scott Lafontaine
Bernardo Pontes Guimaraes, PhD candidate at University of Arkansas, and Dr. Scott Lafontaine, Associate Professor at University of Arkansas, join Cade in the lab this week to discuss their work on brewing beer with rice malt.
Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
Episode 155 | Applying The Science: Gluten-Reduced Brewing
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on brewing gluten-reduced beers, and they also sample a few different commercial examples.
Episode 154 | Gluten-Reduced Brewing: Sorghum, Quinoa, & Protein Rests w/ Dr. Nazarena Cela
Dr. Nazarena Cela, Research Fellow at the University of Gastronomic Sciences in Bisaccia, Italy, joins Cade in the lab this week to discuss the work she’s done on brewing gluten-reduced beers with sorghum and quinoa, as well as the impact protein rests have when using these grains.
Connect with Dr. Cela on LinkedIn
Episode 153 | Applying The Science: Brewing With Tainted Ingredients
Inspired by last week’s episode focused on brewing with smoke tainted hops, Jordan joins Cade in the lab to discuss their thoughts on using various “tainted” ingredients to make beer.
Episode 152 | Smoke Taint In Hops w/ Brandon Sandoval
This week, Cade is joined by Colorado State University Master’s student, Brandon Sandoval, to discuss the work he’s done on smoke taint in hops, namely how different source materials might impact hop quality.
Episode 151 | Applying The Science: Tracking FAN To Improve Beer Stability
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on improving beer stability by tracking FAN, focusing specificly on low dissolved oxygen (LODO) methods.
Episode 150 | Tracking FAN To Improve Beer Flavor Stability w/ Kira Feuss & Stacey Williams
Kira Feuss, analytical chemist at New Belgium Brewing Company, and Stacey Williams, QA Principal Scientist at New Belgium Brewing Company, join Cade in the lab this week to discuss their work on the impact FAN has on beer shelf stability.
Episode 149 | Applying The Science: Attenuation
Contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on attenuation.
Episode 148 | Attenuation w/ Dr. Laura Burns
This week, Dr. Laura Burns from Omega Yeast returns to the lab to chat with Cade about all things attenuation.
Episode 147 | Applying The Science: Climate Change and Hops
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on climate change and its impact on hops.
Episode 146 | Climate Change and Hops w/ Ryan Christian & Jeff Dailey
Ryan Christian, VP of Research at Yakima Chief Ranches, and Jeff Dailey, Sensory Program Manager at John I Haas, join Cade in the lab this week to discuss their work on the impact climate change is having on hops.
Episode 145 | Applying The Science: Getting A (Home)Brewing Education
Contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on obtaining a brewing education.
Episode 144 | Getting An Education In Brewing & Beer w/ Andrew Burns
Andrew Burns, Brewing and Beer Steward Instructor at Dakota County Technical College, joins Cade in the lab to discuss myriad options for getting a brewing education, from certificate programs and 4-year degrees to learning on the job, and they also chat about getting that first job in the industry.
Episode 143 | Applying The Science: Yeast Management
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode and how it applies to their own approaches to managing yeast.
Episode 142 | Changes In Yeast Proteins During Fermentation w/ Dr. Riddhiman Garge
Dr. Riddhiman Garge, post-doctoral researcher at the University of Washington in the Department of Genome Sciences, joins Cade in the lab this week to discuss his work on how brewer’s yeast responds to the evolutionary pressures of fermentation and serial re-pitching.
Episode 141 | Applying The Science: Chasing Sustainability
Contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on sustainable brewing practices.
Episode 140 | Climate Change and Barley w/ Dr. Harmonie Bettenhausen & Dr. Campbell Morrissy
Dr. Harmonie Bettenhausen, Director of the Hartwick College Center for Craft Food & Beverage, and Dr. Campbell Morrissy, Director of Brewing Operations at pFriem Family Brewers, join Cade in the lab to discuss their work on the impact climate change is having on barley.
Episode 139 | Applying The Science: Hitting Target Bitterness
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode and how it applies to hitting their target bitterness in beer.
Episode 138 | What Happens To Hop Acids During The Boil w/ Mariana Barreto Carvalhal Pinto
Mariana Barreto Carvalhal Pinto, Ph.D. Candidate at Brazil’s Universidade Estadual de Campinas, joins Cade in the lab to discuss the work she’s done what happens to hop bitter acids during the boil.
Episode 137 | Applying The Science: Free Amino Nitrogen (FAN)
Jordan is back in the lab with Cade to chat about the information on free amino nitrogen (FAN) discussed in last week’s episode.
Episode 136 | Free Amino Nitrogen (FAN) w/ Dr. Glen Fox
Dr. Glen Fox, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis, joins Cade in the lab to discuss free amino nitrogen (FAN) and the impact its presence has on beer.
Episode 135 | Applying The Science: Beer Maturation
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode with John Palmer on beer maturation.
Episode 134 | Beer Maturation w/ John Palmer
Joining Cade in the lab this week is author of How To Brew and co-host of the Brew Strong podcast, John Palmer, to discuss his work on beer maturation.
Episode 133 | Applying The Science: GMO Hops
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week’s episode on GMO hops.
Episode 132 | Using Gene Editing To Advance Hop Research w/ Dr. Chris Willig
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.
Episode 131 | Applying The Science: Growing & Processing Hops At Home
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.
Episode 130 | Impact Kilning Temperature Has On Hop Quality w/ Dr. Lindsey Rubottom
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.
Episode 129 | Applying The Science: Maximizing Refreshing Character In Beer
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.
Episode 128 | How Alcohol Level Influences Refreshing Perception And Flavor
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.
Episode 127 | Applying The Science: Encouraging Or Avoiding Haze In Beer
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.
Episode 126 | Discovering the HZY-1 Gene w/ Dr. Laura Burns
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.
Episode 125 | Applying The Science: Malt Certificate Of Analysis
Cade and Jordan are back in the lab to discuss the information from last week’s episode on malt certificates of analysis (COA).
Episode 124 | Understanding A Malt Certificate Of Analysis w/ Dr. Harmonie Bettenhausen
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.
Episode 123 | Applying The Science: INCOGNITO And Shelf Stability
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.
Episode 122 | How Whirlpool Hopping With Liquid Hop Extracts Affects Shelf Stability w/ Dr. Michael Féchir
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.
Episode 121 | Applying The Science: Tasting Non-Alcoholic Beers
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.
Episode 120 | Maltose and Crabtree Negative Yeast in Non-Alcoholic Beers w/ Dr. Simon Carlsen
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.
Episode 119 | Applying The Science: Using Data To Make Brewing Decisions
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.
Episode 118 | Combining Sensory And Chemistry Data w/ Dr. Julia Jennings & Jeff Dailey
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.
Episode 117 | Applying The Science: Kettle Souring
Jordan is back in the lab with Cade to chat about the information from last week’s episode on kettle souring.
Episode 116 | Kettle Souring w/ Daniel LePage from Creature Comforts
Daniel LePage, Director of Quality at Creature Comforts in Athens, Georgia, joins Cade in the lab this week to chat about kettle souring.
Episode 115 | Applying The Science: Yeast Foraging, Harvesting, Isolating, and Selection
Jordan is back in the lab with Cade to chat about the information discussed in episode 114 on foraging, harvesting, isolating, and selecting yeast.
Episode 114 | Yeast Foraging, Harvesting, Isolating, and Selection w/ Tim Faith & Alex Nham
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!
Episode 113 | Applying The Science: GMO Yeasts
Cade and Jordan are together again in the lab to chat about the information covered in episode 111 on GMO yeasts.
Episode 112 | Defining GMO w/ Molly Browning, Laura Burns, and Avi Shayevitz
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.
Genetically Engineered Yeast – A Review of Terminology, Science, and Regulation
Episode 111 | Applying The Science: The Malting Barley Blues
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.
Episode 110 | The Malting Barley Blues w/ Dr. Pat Hayes & Dr. Chris Massman
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.
Episode 109 | Applying The Science: Enzymatic Release Of Bound Thiols In Hops
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.
Episode 108 | Enzymatic Release Of Bound Thiols in Hops w/ Dr. Cécile Chenot & Guillaume Willemart
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.
Episode 107 | Applying The Science: Brewing With Enzymes
Cade and Jordan go over the fascinating information covered in episode 106 about the role enzymes play in the brewing process.
Episode 106 | Brewing With Enzymes w/ Shilpi Halemane
Joining Cade in the lab this week is Head Brewer at Newberg, Oregon’s Wolves & People Farmhouse Brewery, Shilpi Halemane, to chat about his work on brewing with enzymes.
Episode 105 | Applying The Science: Beta-Glucans And Beta-Glucanase Under Different Mash Regimes
Cade and Jordan break down the information covered in episode 104 on the impact different mash regimes have on beta-glucans and beta-glucanase.
Episode 104 | Beta-Glucans And Beta-Glucanase Under Different Mash Regimes w/ Sophie Held
Joining Cade in the lab this week is form 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.
Episode 103 | Applying The Science: Liquid Hop Products
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.
Episode 102 | Liquid Hop Products w/ Shaelyn Maloney & Jeff Dailey
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.
Episode 101 | Applying The Science: Who Drinks Non-Alcoholic Beer, And Why?
Cade and Jordan are back in the lab to discuss the findings covered in episode 099 on who is drinking non-alcoholic beers.
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