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Latest Episodes
Episode 100 | Breakside Brewery w/ Ben Edmunds
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.
Episode 099 | Who Drinks Non-Alcoholic Beer and Why w/ Dr. Matthew McSweeney
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.
Episode 098 | Applying The Science: Re-Using Spent Hops
Cade welcomes co-host, Jordan Folks, to the lab to break down information discussed in last week’s episode about re-using spent hops.
Episode 097 | Re-using Spent Hops In The Brew Kettle w/ Dean Hauser
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 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
Episode 096 | How Isomerized Hop Extracts Improve Microbial Stability w/ Dr. Grzegorz Rachon
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.
Episode 095 | Using Koji To Malt Barley w/ Tom Williams and Dr. Brett Taubman
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.
Episode 094 | Competitive Brewing: A Method To The Madness w/ Jordan Folks
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.
Episode 093 | Hop Terpenes And The Early Days Of Berkeley Yeast w/ Dr. Nick Harris
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.
Episode 092 | Mid-Fermentation Dry Hopping w/ Stacey Williams and Justin Alexander
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.
Episode 091 | Impact Lactic and Acetic Acids Have On Alcohol Fermentation w/ Avi Shayevitz
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.
Episode 090 | Applying The Science: Sustainability w/ Jordan Folks
This week, Cade is joined by award winning homebrewer and Brülosophy contributor, Jordan Folks, to discuss past episodes on sustainability in brewing.
Episode 089 | Using Olive Oil In Place Of Oxygen w/ Dr. Lance Shaner
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.
Top Crop Blog Post: Olive Oil vs. Oxygen
Episode 088 | Practical Applications Of Brewery Sustainability w/ Caitlin Singer
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.
Sustainable beer: practical applications of sustainability in your brewery
Episode 087 | Impact Bicarbonates Have On Brettanomyces Fermentations w/ Dr. Katherine Thompson-Witrick
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.
Episode 086 | Fermentation Times In Traditional Farmhouse Brewing w/ Lars Marius Garshol
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.
Episode 085 | Biotransformation and Thiol Release Using GMO Yeast w/ Ricky Molitor
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.
Episode 084 | Hybridization Of S. Cerevisiae w/ Dr. Matt Winans
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.
Episode 083 | Brewing With Rye w/ Dr. Harmonie Bettenhausen
This week, Cade welcomes Dr. Harmonie Bettenhausen back to the lab to discuss the fascinating work she’s done on brewing with rye.
Hartwick College Center for Craft Food & Beverage
Episode 082 | Using Koji To Turn Brewery Waste Into Food Seasonings w/ Jonah Greenbaum-Shinder
Jonah Greenburg-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.
Make Your Own Koji – Escarpment Labs
Using Koji To Transform Brewery Waste Into Seasonings
Episode 081 | Smoke Taint Sensory In Hops And Beer w/ Tiffany Pitra & Jeff Dailey
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.
Implementing Sensory Methods to Detect Hop Smoke Taint, Organized by ASBC
Episode 080 | Applying The Science: Yeast w/ Jordan Folks
Award winning homebrewer, Jordan Folks, returns to the lab to chat with Cade about information from past episodes focused on yeast.
Episode 079 | Impact Dry Hopping Has On Bitterness, IBU, and pH w/ Dr. John Paul Maye
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.
Breaking Down The Science Of Dry Hopping And Its Effects On Bitterness
Episode 078 | Comparing CO2 Production of Different Hop Varieties w/ Ryan Gregory
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.
Carbon Dioxide Equivalent Comparison of Commercial Hop Varieties
Episode 077 | Heat Resistant Yeast Ascospores w/ Dr. Grzegorz Rachon
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.
Episode 076 | A Modern Method For Predicting IBU w/ John Paul Hosom
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.
Episode 075 | Diacetyl And Amino Acids In Dry Hopped Beer w/ James Bruner
James Bruner from SweetWater Brewery 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.
Episode 074 | Breeding High Thiol Hops w/ Tom Nielsen
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).
Hop Quality Group
Hop Research Council
Episode 073 | Genetics Of Hop Creep w/ Dr. Matt Cottrell
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.
Episode 072 | Discovery Of New Hop Bittering Acids w/ Dr. John Paul Maye
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.
Episode 071 | Challenging Pasteurization Assumptions w/ Dr. Grzgeorz Rachon
This week, Dr. Grzgeorz Rachon joins Cade in the lab to talk about the he has done on beer pasteurization, which challenges come assumptions.
Challenging the assumptions around the pasteurisation requirements of beer spoilage bacteria
Episode 070 | Applying The Science: Malted Barley w/ Jordan Folks
This week, award winning brewing, Jordan Folks, joins Cade in the lab to discuss information gleaned from past episodes on malted barley.
Episode 069 | Breeding Hops For A Warmer and Drier World w/ Dr. Renee Eriksen
Dr. Renee Eriksen, Crop Improvement and Protection Research Research Physiologist at the USDA, joins Cade to talk about her work looking at how hops respond to extreme temperatures and lower water availability.
Hop Cultivars for a Warmer and Drier World
Episode 068 | Developing A Sensory Lexicon For Hops w/ Jeff Dailey
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.
Episode 067 | Beer & Food Pairing w/ Rikki Welz
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.
Episode 066 | Brewing Sour Beer w/ Jeff Young
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.
Episode 065 | Cold Contact Fermentation With T. Delbrueckii w/ Dr. Brian Gibson
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.
Episode 064 | Beer Foam w/ Dr. Evan Evans
Brewing research consultant, Dr. Evan Evans, joins Cade all the way from Tasmania to talk about beer foam.
Not Just Froth and Bubble by Dr. Evan Evans et al.
Episode 063 | Electricity Use In Breweries Of Various Sizes w/ Micah Sweeney
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.
Field Assessment of Energy Use in Craft Breweries in San Diego
Episode 062 | Impact Of Nitrogen On Yeast Propagation w/ Dr. Maria Moutsoglou
Dr. Maria Moutsoglou joins Cade in the lab this week to discuss her fascinating work on the impact nitrogen has on yeast propagation.
Episode 061 | Smoke-Taint Compounds In Hops w/ Stacey Williams & Justin Alexander
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.
Episode 060 | Tracking Mycotoxins In Beer And Spent Grains w/ Dr. Erica Pack
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.
Episode 059 | The Influence Music Has On Perception Of Beer w/ Dr. Felipe Reinoso Carvalho
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.
Music Influences Hedonic and Taste Ratings in Beer
Song: Ocean Of Night by Editors
Episode 058 | Specialty Malt Flavor In Lager Beers w/ Michael Fechir
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.
Episode 057 | Impact Copper Fungicide Has On Hop Quality w/ Dr. Ben Chrisfield
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.
Episode 056 | Applying The Science: High Hop Loads w/ Jordan Folks
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.
Episode 055 | Hop Bitterness And Polyphenols w/ Dr. Martin Biendl
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.
Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique
Episode 054 | Hop Terroir w/ Michael Fechir
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.
Episode 053 | Assessing Brewery Sustainability w/ Dr. Charlie Hoxmeier
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.
A Case Study In Small Brewery Sustainability
Episode 052 | Chemical and Sensorial Characteristics of Non-Alcoholic Beer w/ Dr. Scott Lafontaine
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.
Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor
Episode 051 | Flavor Chemistry: Sensory Evaluation & Human Perception
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.
Episode 050 | The Cause Of Haze In Hazy IPA w/ Scott Janish
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.
Episode 049 | Brewing With Green Malt w/ Dr. Celina Dugulin
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.
Brewing with 100% green malt – process development and key quality indicators
Episode 048 | Draft Dispense Of No/Low Alcohol Beers w/ Dr. David Quain
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.
Episode 047 | Hot Steep Malt Sensory w/ Evan Caine
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.
Episode 046 | Brewing With Gluten-Free Specialty Grains w/ JP Bierly
Bierly Brewing’s JP Bierly joins Cade in the lab for a second week to discuss brewing with gluten-free specialty grains.
Bierly Brewing
Gluten-Free Homebrewing
Zero Tolerance Gluten-Free Homebrewing on Facebook
Episode 045 | Brewing With Gluten-Free Base Grains w/ JP Bierly
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.
Bierly Brewing
Gluten-Free Homebrewing
Zero Tolerance Gluten-Free Homebrewing on Facebook
Episode 044 | Yeast Dependent Haze w/ Dr. Laura Burns
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.
Episode 043 | Impact On-Bine Maturity Has On Cascade Hop Aroma w/ Dr. Scott Lafontaine
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.
Episode 042 | Impact Of Specialty Malts On Wort & Beer w/ Dr. Luis Castro
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.
Impact of Specialty Malts on Wort and Beer Characteristics
Vienna Malt vs. Munich Malt xBmt
Crystal 60 vs. Crystal 100/20 Blend xBmt
Episode 041 | Pressurized Fermentation w/ Dr. Andrew Macintosh
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.
Pressurized Fermentation of Saison xBmt
Pressurized Fermentation of Munich Helles xBmt
Pressurized Fermentation of Czech Pale Lager xBmt (The Brü Club)
Episode 040 | ExGM: A Novel Method For Mashing Gluten-Free Grains w/ Andrew Ledley
This week, researcher Andrew Ledley joins Cade in the lab to discuss his work on a unique method for mashing gluten-free grains.
Episode 039 | Influence Of Package Type And Style On Beer Stability w/ Katie Fromuth
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.
Episode 038 | Statistics In Brewing w/ Jordan Folks
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.
A Statisticians Perspective On The Triangle Test
Episode 037 | Barley Basics w/ Dr. Pat Hayes
Dr. Pat Hayes from the Oregon State University Barley project called Barleworld joins Cade in the lab to discuss all things barley.
Pale 2-Row vs. Pale 6-Row Barley Malt xBmt
Episode 036 | Making Maris Otter Better w/ Campbell Morrissey
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.
Maris Otter vs. US Pale Malt xBmt
Episode 035 | Biotransformation In Beer w/ Leandro Meiners
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.
Piecing Together What We Know and What We Don’t on Biotransformation and Its Organoleptic Impact
Episode 034 | Bitterness In Hazy IPA w/ Ross Koenigs
Cade welcomes New Belgium Brewing Company’s R&D Manager, Ross Koenigs, to the lab to discuss his work on bitterness in Hazy IPA.
New England IPA: The Bitterness Challenge
Low vs. High IBU In A Blonde Ale xBmt
Episode 033 | Kveik History & Genetics w/ Lars Marius Garshol
Credited as introducing the world to kveik, Lars Marius Garshol joins Cade in the lab to discuss the history and genetics of this unique yeast.
Imperial Yeast A44 Kveiking Fermentation Temperature xBmt
Imperial Yeast A43 Loki Fermentation Temperature xBmt
Episode 032 | Oxidation In Beer w/ Andy Mitchell
Cade welcomes Andy Mitchell from New Belgium Brewing Company to the lab to discuss his work on oxidation in beer.
Beer Oxidation: Chemistry, Sensory Evaluation, and Prevention
Continuously Purging Fermenter & Keg At Packaging xBmt
Impact Of Cold-Side Oxidation On NEIPA xBmt
Episode 031 | Kveik Fermentation Temperatures w/ Richard Preiss
Cade welcomes Richard Preiss from Escarpment Labs into the lab this week to discuss his work on the impact different fermentations temperatures have when using various strains of kveik.
Imperial Yeast A43 Loki Fermentation Temperature xBmt
Imperial yeast A44 Kveiking Fermentation Temperature xBmt
Episode 030 | Phenolic Compunds In Beer w/ Dr. Mike Lentz
Dr. Mike Lentz, associate professor in the Department of Biology at the University of North Florida, joins Cade in the lab to discuss his work looking at the impact phenolic compounds have on beer character.
The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor
Underpitch vs. Overpitch In Weissbier xBmt
Episode 029 | Using CRISPR To Edit Yeast Genes w/ Dr. Peter Bircham
Joining Cade in the lab this week is Dr. Peter Bircham to discuss the work his team has done on using CRISPR to edit yeast genes.
Episode 028 | Exploring Beer Freshness Using Electron Spin Resonance w/ Dr. Mangethe Zwane
This week, Cade welcomes Dr. Mangethe Zwane from FlavorActiv into the lab to discuss his work using electron spin resonance (ESR) to study beer freshness.
Measuring the Shelf Life of Beer Using MicroESR Technology and the Beer Freshness Program
Cold-Side Oxidation: Impact Of Age And Storage Temperature xBmt
Cold-Side Oxidation: Impact Of Dosing Beer With Sodium Metbisulfite xBmt
Episode 027 | Methods For Brewing Non-Alcoholic Beer w/ Dr. Federico Tondini
Dr. Federico Tondini from AEB joins Cade in the lab to discuss the various methods he’s experimented with for making non-alcoholic beer.
Episode 026 | Using DART Mass Spectrometery To Measure Hop Volatiles w/ Katie Nasiatka
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.
Metabolite Fingerprinting of Hops to Track Variation in Chemistry
Episode 025 | Boil Length and Trub Levels w/ Dr. Alex Speers
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.
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
Episode 024 | Light vs. Dark: The Impact Of Visual Cues On Perception Of Beer w/ Dr. Felipe Reinoso Carvalho
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.
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
Episode 023 | Maillard Reactions And The Role Of Magnesium w/ Dr. Euan Thomson
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.
Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing
Episode 022 | Hop Volatile Variation During Storage w/ Dr. Simon Whittock
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.
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
Episode 021 | Detection and Risk Assessment of Diastatic Yeast w/ Dr. Laura Burns
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.
Episode 020 | GMO Yeast Review w/ Dr. Nick Harris
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.
Episode 019 | Using Copper To Prevent Lightstruck Character w/ Dr. Keith Villa
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.
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
Episode 018 | How Yeast Selection Affects The Freshening Power Of Hops w/ James Bruner
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.
Episode 017 | Monitoring Enzyme Activity During The Mash w/ Dr. Raimon Parés Viader
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.
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
Episode 016 | Wild Yeast Contaminations w/ Ronja
This week, Cade welcomes engineer Ronja Eerikäinen into the Brü Lab to discuss her work on wild yeast contaminations.
Episode 015 | Barrel Microbiome and Mycobiome with Dr. Avi Shayevitz
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.
Barrel-Induced Variation in the Microbiome and Mycobiome of Aged Sour Ale and Imperial Porter Beer
Episode 014 | The Celiac Response To Gluten In Beer w/ Dr. Laura Allred
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 Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer
Episode 013 | Expanding Your Yeast Library w/ Dr. Maria Moutsoglou
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.
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
Episode 012 | Using Hops To Carbonate Beer w/ Dr. Luke Chadwick
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.
Episode 011 | Brewing With CO2 Hop Extract w/ Dr. Marshall Ligare
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.
Oil Transfer During Whirlpool Hop Addition: Pellets vs. Extract
Bittering With T-90 Pellets vs. CO2 Hop Extract xBmt
Episode 010 | Unconventional Yeast Strains w/ Dr. Brian Gibson
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.
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
Episode 009 | Oxygenation In High Gravity Brewing
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.
Pure Oxygen vs. No Oxygenation xBmt
Impact Of Double Dosing A High OG Ale With Pure Oxygen xBmt
Episode 008 | The Freshening Power Of Hops w/ Jake Kirkendall
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 Freshening Power Of Centennial Hops
Dry Hopping An American IPA At Yeast Pitch xBmt
Dry Hopping An NEIPA At Yeast Pitch xBmt
Episode 007 | Using Hop Extracts To Reduce Bacteria Biofouling in Beer Serving Lines w/ Cameron Selna
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.
Episode 006 | Exploring Novel Hybrid Yeast Strains w/ Dr. Matt Winans
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 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
Episode 005 | Hop Degradation After Extended Storage w/ Carlos Silva Ferreira
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.
Evaluating The Impact of Age And Storage Temperature xBmt
Episode 004 | Malt Metabolomics w/ Harmonie Bettenhausen
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.
Maris Otter vs. Domestic Pale 2-Row xBmt
Golden Promise vs. Pale Ale Malt xBmt
Episode 003 | Lactic Acid Producing Yeast w/ Dr. Matt Farber
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.
GY7B: a novel yeast species capable of bacteria-free sour beer production
Impact Of Open Fermentation On Kettle Sour Beer xBmt
Episode 002 | Comparing Mash Methods w/ Dr. Glen Fox
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.
Single Infusion vs. Rising Temperature Mash xBmt
Single Infusion vs. Hochkurz Step Mash xBmt
Episode 001 | Dry Hop Saturation Point w/ Dr. Tom Shellhammer
Host Cade Jobe welcomes Dr. Tom Shellhammer into The Brü Lab to discuss his team’s research on diminishing returns of heavy dry hopping.
Impact of static dry‐hopping rate on the sensory and analytical profiles of beer
Episode 000 | Introducing The Brü Lab
Welcome to The Brü Lab! Hosted by Brülosophy contributor Cade Jobe, this new podcast on the Brülosophy network will take listeners into the lab with brewing scientists to discuss research they’ve completed. Please subscribe to the show now and let us know what you think by leaving a rating and review!
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