The Brü Lab

The Importance Of Brewing Science w/ John Bryce, Vinnie Cilurzo, and Jordan Folks

marshall@brulosophy.com (Marshall Schott) — Wed, 25 Dec 2024 06:00:00 +0000

The Brü Lab is officially closing and for the final episode, Cade is joined by John Bryce from the MBAA, Vinnie Cilurzo from Russian River Brewing, and Brülosophy's Jordan Folks to discuss the importance of brewing science.

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.

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Applying The Science: Learnings From The Lab

marshall@brulosophy.com (Marshall Schott) — Wed, 11 Dec 2024 06:00:00 +0000

As The Brü Lab comes to a close, contributor Jordan Folks joins Cade to chat about all they've learned from the show over the years.

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Applying The Science: The Meaning Of Beer

marshall@brulosophy.com (Marshall Schott) — Wed, 4 Dec 2024 06:00:00 +0000

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

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The Meaning Of Beer w/ Jonny Garrett

marshall@brulosophy.com (Marshall Schott) — Wed, 27 Nov 2024 06:00:00 +0000

Author and co-creator of the popular Craft Beer Channel on YouTube, Jonny Garrett joins Cade in the lab this week to discuss his upcoming book, The Meaning Of Beer, in which he goes over the myriad ways that beer has shaped the world as it is today.

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Applying The Science: Brewing Belgian-Style Beers

marshall@brulosophy.com (Marshall Schott) — Wed, 20 Nov 2024 06:00:00 +0000

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.

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Hidden Beers Of Belgium w/ Breandán Kearney

marshall@brulosophy.com (Marshall Schott) — Wed, 13 Nov 2024 06:00:00 +0000

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.

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Applying The Science: Creative Uses Of Enzymes

marshall@brulosophy.com (Marshall Schott) — Wed, 6 Nov 2024 06:00:00 +0000

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.

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Creative Uses Of Brewing Enzymes w/ Simon Carlsen & Alexander Merz

marshall@brulosophy.com (Marshall Schott) — Wed, 30 Oct 2024 04:00:00 +0000

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.

| READ MORE |

Novonesis website

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Applying The Science: Brewing With Cannabis

marshall@brulosophy.com (Marshall Schott) — Wed, 23 Oct 2024 04:00:00 +0000

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in the last episode on brewing beer with cannabis.

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Using Cannabis In Beer w/ Ryan Bremser

marshall@brulosophy.com (Marshall Schott) — Wed, 16 Oct 2024 04:00:00 +0000

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.

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Applying The Science: Getting Flavor From Malt

marshall@brulosophy.com (Marshall Schott) — Wed, 9 Oct 2024 04:00:00 +0000

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.

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Thiols In Malt w/ Dr. Cécile Chenot

marshall@brulosophy.com (Marshall Schott) — Wed, 2 Oct 2024 04:00:00 +0000

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.

Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions

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Applying The Science: Yeast Breeding & Favorite Strains

marshall@brulosophy.com (Marshall Schott) — Wed, 25 Sep 2024 04:00:00 +0000

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.

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Traditional Yeast Breeding w/ Richard Preiss

marshall@brulosophy.com (Marshall Schott) — Wed, 11 Sep 2024 04:00:00 +0000

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.

What's in a Strain? How Escarpment Labs Makes New Strains

Developing New Yeasts for IPA Production via Targeted Yeast Breeding and Adaptive Laboratory Evolution

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Applying The Science: Hop Creep In Homebrewing

marshall@brulosophy.com (Marshall Schott) — Wed, 4 Sep 2024 04:00:00 +0000

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.

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What We Know About Hop Creep w/ Dr. Tom Shellhammer

marshall@brulosophy.com (Marshall Schott) — Wed, 28 Aug 2024 04:00:00 +0000

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.

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How Terroir and Harvest Maturity Influence Hop Creep w/ Cade Jobe

marshall@brulosophy.com (Marshall Schott) — Wed, 21 Aug 2024 04:00:00 +0000

The Brü Lab host Cade Jobe defends his Master's thesis on the impact terroir and harvest maturity have on hop creep.

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Applying The Science: Mr. Wizard's Wisdom

marshall@brulosophy.com (Marshall Schott) — Wed, 7 Aug 2024 04:00:00 +0000

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.

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What Mr. Wizard Has Learned In 30 Years w/ Ashton Lewis

marshall@brulosophy.com (Marshall Schott) — Wed, 31 Jul 2024 04:00:00 +0000

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.

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Applying The Science: Dry Hop Reduction Methods

marshall@brulosophy.com (Marshall Schott) — Wed, 24 Jul 2024 04:00:00 +0000

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.

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Encapsulated Hop Oils & Dry Hop Reduction w/ Jake Kirkendall

marshall@brulosophy.com (Marshall Schott) — Wed, 17 Jul 2024 04:00:00 +0000

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.

| READ MORE |

Lupolock Ecapsulated Hop Oils

The Lupulock Advantage, Crafted by Kalsec

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Applying The Science: The Gas Hopper

marshall@brulosophy.com (Marshall Schott) — Wed, 10 Jul 2024 04:00:00 +0000

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.

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The Gas Hopper w/ Drs. Philip Wietstock & Brian Gibson

marshall@brulosophy.com (Marshall Schott) — Wed, 3 Jul 2024 04:00:00 +0000

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.

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Applying The Science: Hop Water

marshall@brulosophy.com (Marshall Schott) — Wed, 26 Jun 2024 04:00:00 +0000

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.

| Read More |

Hop Water: Capturing the Essence

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Aqueous Hop Extracts w/ Shaelyn Maloney & Jeff Dailey

marshall@brulosophy.com (Marshall Schott) — Wed, 19 Jun 2024 04:00:00 +0000

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.

| Read More |

HopKick on Haas website

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Applying The Science: Brewing For Thiols

marshall@brulosophy.com (Marshall Schott) — Wed, 5 Jun 2024 04:00:00 +0000

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.

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Brewing With Thiolized Yeast w/ Dr. Laura Burns & Mitch Steele

marshall@brulosophy.com (Marshall Schott) — Wed, 22 May 2024 04:00:00 +0000

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.

| READ MORE |

The New Brewer

IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele

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Applying The Science: Brewing With Adjuncts

marshall@brulosophy.com (Marshall Schott) — Wed, 15 May 2024 04:00:00 +0000

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.

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Brewing With Rice Malt w/ Bernardo Pontes Guimaraes and Dr. Scott Lafontaine

marshall@brulosophy.com (Marshall Schott) — Wed, 8 May 2024 04:00:00 +0000

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.

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Applying The Science: Gluten-Reduced Brewing

marshall@brulosophy.com (Marshall Schott) — Wed, 1 May 2024 04:00:00 +0000

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.

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Gluten-Reduced Brewing: Sorghum, Quinoa, & Protein Rests w/ Dr. Nazarena Cela

marshall@brulosophy.com (Marshall Schott) — Wed, 24 Apr 2024 04:00:00 +0000

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.

A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception

Connect with Dr. Cela on LinkedIn

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Applying The Science: Brewing With Tainted Ingredients

marshall@brulosophy.com (Marshall Schott) — Wed, 17 Apr 2024 04:00:00 +0000

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.

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Smoke Taint In Hops w/ Brandon Sandoval

marshall@brulosophy.com (Marshall Schott) — Wed, 10 Apr 2024 04:00:00 +0000

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.

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Applying The Science: Tracking FAN To Improve Beer Stability

marshall@brulosophy.com (Marshall Schott) — Wed, 3 Apr 2024 04:00:00 +0000

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 specifically on low dissolved oxygen (LODO) methods.

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Tracking FAN To Improve Beer Flavor Stability w/ Kira Feuss & Stacey Williams

marshall@brulosophy.com (Marshall Schott) — Wed, 27 Mar 2024 04:00:00 +0000

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 flavor stability.

| READ MORE |

Kara Feuss MBAA Presentation

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Applying The Science: Attenuation

marshall@brulosophy.com (Marshall Schott) — Wed, 20 Mar 2024 04:00:00 +0000

Contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on attenuation.

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Attenuation w/ Dr. Laura Burns

marshall@brulosophy.com (Marshall Schott) — Wed, 6 Mar 2024 06:00:00 +0000

This week, Dr. Laura Burns from Omega Yeast returns to the lab to chat with Cade about all things attenuation.

| Read More |

Know Your Yeast: Attenuation

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Applying The Science: Climate Change and Hops

marshall@brulosophy.com (Marshall Schott) — Wed, 28 Feb 2024 06:00:00 +0000

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.

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Climate Change and Hops w/ Ryan Christian & Jeff Dailey

marshall@brulosophy.com (Marshall Schott) — Wed, 21 Feb 2024 06:00:00 +0000

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.

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Applying The Science: Getting A (Home)Brewing Education

marshall@brulosophy.com (Marshall Schott) — Wed, 14 Feb 2024 06:00:00 +0000

Contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on obtaining a brewing education.

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Getting An Education In Brewing & Beer w/ Andrew Burns

marshall@brulosophy.com (Marshall Schott) — Wed, 7 Feb 2024 06:00:00 +0000

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.

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Applying The Science: Yeast Management

marshall@brulosophy.com (Marshall Schott) — Wed, 31 Jan 2024 06:00:00 +0000

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.

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Changes In Yeast Proteins During Fermentation w/ Dr. Riddhiman Garge

marshall@brulosophy.com (Marshall Schott) — Wed, 24 Jan 2024 06:00:00 +0000

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.

Proteomic profiling of Hefeweizen ale yeast across fermentation and repitching

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Applying The Science: Chasing Sustainability

marshall@brulosophy.com (Marshall Schott) — Wed, 17 Jan 2024 06:00:00 +0000

Contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on sustainable brewing practices.

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Climate Change and Barley w/ Dr. Harmonie Bettenhausen & Dr. Campbell Morrissy

marshall@brulosophy.com (Marshall Schott) — Wed, 10 Jan 2024 06:00:00 +0000

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.

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Applying The Science: Hitting Target Bitterness

marshall@brulosophy.com (Marshall Schott) — Wed, 3 Jan 2024 06:00:00 +0000

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.

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What Happens To Hop Acids During The Boil w/ Mariana Barreto Carvalhal Pinto

marshall@brulosophy.com (Marshall Schott) — Wed, 20 Dec 2023 06:00:00 +0000

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.

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Applying The Science: Free Amino Nitrogen (FAN)

marshall@brulosophy.com (Marshall Schott) — Wed, 13 Dec 2023 06:00:00 +0000

Jordan is back in the lab with Cade to chat about the information on free amino nitrogen (FAN) discussed in last week's episode.

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Free Amino Nitrogen (FAN) w/ Dr. Glen Fox

marshall@brulosophy.com (Marshall Schott) — Wed, 6 Dec 2023 06:00:00 +0000

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.

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Applying The Science: Beer Maturation

marshall@brulosophy.com (Marshall Schott) — Wed, 29 Nov 2023 06:00:00 +0000

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.

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Beer Maturation w/ John Palmer

marshall@brulosophy.com (Marshall Schott) — Wed, 22 Nov 2023 06:00:00 +0000

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.

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Applying The Science: GMO Hops

marshall@brulosophy.com (Marshall Schott) — Wed, 15 Nov 2023 06:00:00 +0000

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on GMO hops.

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Using Gene Editing To Advance Hop Research w/ Dr. Chris Willig

marshall@brulosophy.com (Marshall Schott) — Wed, 8 Nov 2023 06:00:00 +0000

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.

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Applying The Science: Growing & Processing Hops At Home

marshall@brulosophy.com (Marshall Schott) — Wed, 1 Nov 2023 04:00:00 +0000

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.

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Impact Kilning Temperature Has On Hop Quality w/ Dr. Lindsey Rubottom

marshall@brulosophy.com (Marshall Schott) — Wed, 25 Oct 2023 04:00:00 +0000

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.

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Applying The Science: Maximizing Refreshing Character In Beer

marshall@brulosophy.com (Marshall Schott) — Wed, 18 Oct 2023 04:00:00 +0000

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.

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How Alcohol Level Influences Refreshing Perception And Flavor

marshall@brulosophy.com (Marshall Schott) — Wed, 11 Oct 2023 04:00:00 +0000

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.

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Applying The Science: Encouraging Or Avoiding Haze In Beer

marshall@brulosophy.com (Marshall Schott) — Wed, 4 Oct 2023 04:00:00 +0000

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.

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Discovering the HZY-1 Gene w/ Dr. Laura Burns

marshall@brulosophy.com (Marshall Schott) — Wed, 27 Sep 2023 04:00:00 +0000

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.

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Applying The Science: Malt Certificate Of Analysis

marshall@brulosophy.com (Marshall Schott) — Wed, 20 Sep 2023 04:00:00 +0000

Cade and Jordan are back in the lab to discuss the information from last week's episode on malt certificates of analysis (COA).

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Understanding A Malt Certificate Of Analysis w/ Dr. Harmonie Bettenhausen

marshall@brulosophy.com (Marshall Schott) — Wed, 13 Sep 2023 04:00:00 +0000

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.

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Applying The Science: INCOGNITO And Shelf Stability

marshall@brulosophy.com (Marshall Schott) — Wed, 30 Aug 2023 04:00:00 +0000

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.

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How Whirlpool Hopping With Liquid Hop Extracts Affects Shelf Stability w/ Dr. Michael Féchir

marshall@brulosophy.com (Marshall Schott) — Wed, 23 Aug 2023 04:00:00 +0000

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.

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Applying The Science: Tasting Non-Alcoholic Beers

marshall@brulosophy.com (Marshall Schott) — Wed, 16 Aug 2023 04:00:00 +0000

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.

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Maltose and Crabtree Negative Yeast in Non-Alcoholic Beers w/ Dr. Simon Carlsen

marshall@brulosophy.com (Marshall Schott) — Wed, 9 Aug 2023 04:00:00 +0000

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.

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Applying The Science: Using Data To Make Brewing Decisions

marshall@brulosophy.com (Marshall Schott) — Wed, 2 Aug 2023 04:00:00 +0000

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.

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Combining Sensory And Chemistry Data w/ Dr. Julia Jennings & Jeff Dailey

marshall@brulosophy.com (Marshall Schott) — Wed, 26 Jul 2023 04:00:00 +0000

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.

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Applying The Science: Kettle Souring

marshall@brulosophy.com (Marshall Schott) — Wed, 19 Jul 2023 04:00:00 +0000

Jordan is back in the lab with Cade to chat about the information from last week's episode on kettle souring.

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Kettle Souring w/ Daniel LePage from Creature Comforts

marshall@brulosophy.com (Marshall Schott) — Wed, 12 Jul 2023 04:00:00 +0000

Daniel LePage, Director of Quality at Creature Comforts in Athens, Georgia, joins Cade in the lab this week to chat about kettle souring.

| Read More |

Creature Comforts website

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Applying The Science: Yeast Foraging, Harvesting, Isolating, and Selection

marshall@brulosophy.com (Marshall Schott) — Wed, 5 Jul 2023 04:00:00 +0000

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

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Yeast Foraging, Harvesting, Isolating, and Selection w/ Tim Faith & Alex Nham

marshall@brulosophy.com (Marshall Schott) — Wed, 21 Jun 2023 04:00:00 +0000

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!

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Applying The Science: GMO Yeasts

marshall@brulosophy.com (Marshall Schott) — Wed, 14 Jun 2023 04:00:00 +0000

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

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Defining GMO w/ Molly Browning, Laura Burns, and Avi Shayevitz

marshall@brulosophy.com (Marshall Schott) — Wed, 7 Jun 2023 04:00:00 +0000

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.

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Applying The Science: Malting Barley Blues

marshall@brulosophy.com (Marshall Schott) — Wed, 31 May 2023 04:00:00 +0000

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.

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The Malting Barley Blues w/ Dr. Pat Hayes & Dr. Chris Massman

marshall@brulosophy.com (Marshall Schott) — Wed, 24 May 2023 04:00:00 +0000

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.

| Read More |

The Malting Barley Blues

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Applying The Science: Enzymatic Release Of Bound Thiols In Hops

marshall@brulosophy.com (Marshall Schott) — Wed, 17 May 2023 04:00:00 +0000

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.

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Enzymatic Release Of Bound Thiols In Hops w/ Dr. Cécile Chenot & Guillaume Willemart

marshall@brulosophy.com (Marshall Schott) — Wed, 10 May 2023 04:00:00 +0000

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.

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Applying The Science: Brewing With Enzymes

marshall@brulosophy.com (Marshall Schott) — Wed, 3 May 2023 04:00:00 +0000

Cade and Jordan go over the fascinating information covered in episode 106 about the role enzymes play in the brewing process.

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Brewing With Enzymes w/ Shilpi Halemane

marshall@brulosophy.com (Marshall Schott) — Wed, 26 Apr 2023 04:00:00 +0000

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.

| Read More |

Wolves & People Farmhouse Brewery

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Applying The Science: Beta-Glucans And Beta-Glucanase Under Different Mash Regimes

marshall@brulosophy.com (Marshall Schott) — Wed, 19 Apr 2023 04:00:00 +0000

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

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Beta-Glucans And Beta-Glucanase Under Different Mash Regimes w/ Sophie Held

marshall@brulosophy.com (Marshall Schott) — Wed, 5 Apr 2023 04:00:00 +0000

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.

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Applying The Science: Liquid Hop Products

marshall@brulosophy.com (Marshall Schott) — Wed, 29 Mar 2023 04:00:00 +0000

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.

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Liquid Hop Products w/ Shaelyn Maloney & Jeff Dailey

marshall@brulosophy.com (Marshall Schott) — Wed, 22 Mar 2023 04:00:00 +0000

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.

| Read More |

Haas website

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Applying The Science: Who Drinks Non-Alcoholic Beer, And Why?

marshall@brulosophy.com (Marshall Schott) — Wed, 15 Mar 2023 04:00:00 +0000

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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Breakside Brewery w/ Ben Edmunds

marshall@brulosophy.com (Marshall Schott) — Wed, 8 Mar 2023 06:00:00 +0000

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.

| Read More |

Breakside Brewery

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Who Drinks Non-Alcoholic Beer and Why w/ Dr. Matthew McSweeney

marshall@brulosophy.com (Marshall Schott) — Wed, 1 Mar 2023 06:00:00 +0000

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.

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Applying The Science: Re-Using Spent Hops

marshall@brulosophy.com (Marshall Schott) — Wed, 22 Feb 2023 06:00:00 +0000

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

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Re-using Spent Hops In The Brew Kettle w/ Dean Hauser

marshall@brulosophy.com (Marshall Schott) — Wed, 15 Feb 2023 06:00:00 +0000

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.

Investigating the potential for re-using spent dry-hops in the brew kettle

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How Isomerized Hop Extracts Improve Microbial Stability w/ Dr. Grzegorz Rachon

marshall@brulosophy.com (Marshall Schott) — Wed, 1 Feb 2023 06:00:00 +0000

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.

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Using Koji To Malt Barley w/ Tom Williams and Dr. Brett Taubman

marshall@brulosophy.com (Marshall Schott) — Wed, 25 Jan 2023 06:00:00 +0000

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.

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Competitive Brewing: A Method To The Madness w/ Jordan Folks

marshall@brulosophy.com (Marshall Schott) — Wed, 18 Jan 2023 06:00:00 +0000

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.

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Hop Terpenes And The Early Days Of Berkeley Yeast w/ Dr. Nick Harris

marshall@brulosophy.com (Marshall Schott) — Wed, 11 Jan 2023 06:00:00 +0000

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.

| Read More |

Berkeley Yeast

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Mid-Fermentation Dry Hopping w/ Stacey Williams and Justin Alexander

marshall@brulosophy.com (Marshall Schott) — Wed, 28 Dec 2022 06:00:00 +0000

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.

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Impact Lactic and Acetic Acids Have On Alcohol Fermentation w/ Avi Shayevitz

marshall@brulosophy.com (Marshall Schott) — Wed, 21 Dec 2022 06:00:00 +0000

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.

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Applying The Science: Sustainability w/ Jordan Folks

marshall@brulosophy.com (Marshall Schott) — Wed, 14 Dec 2022 06:00:00 +0000

This week, Cade is joined by award winning homebrewer and Brülosophy contributor, Jordan Folks, to discuss past episodes on sustainability in brewing.

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Using Olive Oil In Place Of Oxygen w/ Dr. Lance Shaner

marshall@brulosophy.com (Marshall Schott) — Tue, 6 Dec 2022 18:00:00 +0000

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.

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Practical Applications Of Brewery Sustainability w/ Caitlin Singer

marshall@brulosophy.com (Marshall Schott) — Wed, 30 Nov 2022 06:00:00 +0000

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.

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Impact Bicarbonates Have On Brettanomyces Fermentations w/ Dr. Katherine Thompson-Witrick

marshall@brulosophy.com (Marshall Schott) — Wed, 23 Nov 2022 06:00:00 +0000

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.

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Fermentation Times In Traditional Farmhouse Brewing w/ Lars Marius Garshol

marshall@brulosophy.com (Marshall Schott) — Wed, 16 Nov 2022 06:00:00 +0000

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.

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Biotransformation and Thiol Release Using GMO Yeast w/ Ricky Molitor

marshall@brulosophy.com (Marshall Schott) — Wed, 9 Nov 2022 06:00:00 +0000

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.

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Hybridization Of S. Cerevisiae w/ Dr. Matt Winans

marshall@brulosophy.com (Marshall Schott) — Wed, 2 Nov 2022 04:00:00 +0000

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.

| Read More |

Imperial Yeast I22 Capri

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Brewing With Rye w/ Dr. Harmonie Bettenhausen

marshall@brulosophy.com (Marshall Schott) — Wed, 26 Oct 2022 04:00:00 +0000

This week, Cade welcomes Dr. Harmonie Bettenhausen back to the lab to discuss the fascinating work she's done on brewing with rye.

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Using Koji To Turn Brewery Waste Into Food Seasonings w/ Jonah Greenbaum-Shinder

marshall@brulosophy.com (Marshall Schott) — Wed, 19 Oct 2022 04:00:00 +0000

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.

| Read More |

Make Your Own Koji - Escarpment Labs

Using Koji To Transform Brewery Waste Into Seasonings

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Smoke Taint Sensory In Hops And Beer w/ Tiffany Pitra & Jeff Dailey

marshall@brulosophy.com (Marshall Schott) — Wed, 12 Oct 2022 04:00:00 +0000

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.

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Applying The Science: Yeast w/ Jordan Folks

marshall@brulosophy.com (Marshall Schott) — Wed, 5 Oct 2022 04:00:00 +0000

Award winning homebrewer, Jordan Folks, returns to the lab to chat with Cade about information from past episodes focused on yeast.

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Impact Dry Hopping Has On Bitterness, IBU, and pH w/ Dr. John Paul Maye

marshall@brulosophy.com (Marshall Schott) — Wed, 28 Sep 2022 04:00:02 +0000

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.

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Comparing CO2 Production of Different Hop Varieties w/ Ryan Gregory

marshall@brulosophy.com (Marshall Schott) — Wed, 21 Sep 2022 04:00:31 +0000

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.

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Heat Resistant Yeast Ascospores w/ Dr. Grzegorz Rachon

marshall@brulosophy.com (Marshall Schott) — Wed, 14 Sep 2022 04:00:05 +0000

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.

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A Modern Method For Predicting IBU w/ John Paul Hosom

marshall@brulosophy.com (Marshall Schott) — Wed, 7 Sep 2022 04:00:38 +0000

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.

| Read More |

John Paul Holsom's Website

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Diacetyl And Amino Acids In Dry Hopped Beer w/ James Bruner

marshall@brulosophy.com (Marshall Schott) — Wed, 31 Aug 2022 04:00:55 +0000

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.

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Breeding High Thiol Hops w/ Tom Nielsen

marshall@brulosophy.com (Marshall Schott) — Wed, 24 Aug 2022 04:00:55 +0000

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).

| Read More |

Hop Quality Group Hop Research Council

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Genetics Of Hop Creep w/ Dr. Matt Cottrell

marshall@brulosophy.com (Marshall Schott) — Wed, 10 Aug 2022 04:00:16 +0000

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.

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Discovery Of New Hop Bittering Acids w/ Dr. John Paul Maye

marshall@brulosophy.com (Marshall Schott) — Wed, 3 Aug 2022 04:00:36 +0000

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.

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Challenging Pasteurization Assumptions w/ Dr. Grzegorz Rachon

marshall@brulosophy.com (Marshall Schott) — Wed, 27 Jul 2022 04:00:51 +0000

This week, Dr. Grzegorz Rachon joins Cade in the lab to talk about the he has done on beer pasteurization, which challenges come assumptions.

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Applying The Science: Malted Barley w/ Jordan Folks

marshall@brulosophy.com (Marshall Schott) — Wed, 20 Jul 2022 04:00:39 +0000

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

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Breeding Hops For A Warmer and Drier World w/ Dr. Renee Eriksen

marshall@brulosophy.com (Marshall Schott) — Wed, 13 Jul 2022 04:00:48 +0000

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.

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Developing A Sensory Lexicon For Hops w/ Jeff Dailey

marshall@brulosophy.com (Marshall Schott) — Wed, 6 Jul 2022 04:00:41 +0000

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.

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Beer & Food Pairing w/ Rikki Welz

marshall@brulosophy.com (Marshall Schott) — Wed, 29 Jun 2022 04:00:10 +0000

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.

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Brewing Sour Beer w/ Jeff Young

marshall@brulosophy.com (Marshall Schott) — Wed, 22 Jun 2022 04:00:14 +0000

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.

| Read More |

Blue Owl Brewing

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Cold Contact Fermentation With T. Delbrueckii w/ Dr. Brian Gibson

marshall@brulosophy.com (Marshall Schott) — Wed, 15 Jun 2022 04:00:27 +0000

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.

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Beer Foam w/ Dr. Evan Evans

marshall@brulosophy.com (Marshall Schott) — Wed, 8 Jun 2022 04:00:51 +0000

Brewing research consultant, Dr. Evan Evans, joins Cade all the way from Tasmania to talk about beer foam.

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Electricity Use In Breweries Of Various Sizes w/ Micah Sweeney

marshall@brulosophy.com (Marshall Schott) — Wed, 1 Jun 2022 04:00:12 +0000

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.

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Impact Of Nitrogen On Yeast Propagation w/ Dr. Maria Moutsoglou

marshall@brulosophy.com (Marshall Schott) — Wed, 25 May 2022 04:00:48 +0000

Dr. Maria Moutsoglou joins Cade in the lab this week to discuss her fascinating work on the impact nitrogen has on yeast propagation.

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Smoke-Taint Compounds In Hops w/ Stacey Williams & Justin Alexander

marshall@brulosophy.com (Marshall Schott) — Wed, 18 May 2022 04:00:16 +0000

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.

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Tracking Mycotoxins In Beer And Spent Grains w/ Dr. Erica Pack

marshall@brulosophy.com (Marshall Schott) — Wed, 11 May 2022 04:00:21 +0000

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.

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The Influence Music Has On Perception Of Beer w/ Dr. Felipe Reinoso Carvalho

marshall@brulosophy.com (Marshall Schott) — Wed, 4 May 2022 04:00:33 +0000

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.

Song: Ocean Of Night by Editors

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Specialty Malt Flavor In Lager Beers w/ Michael Fechir

marshall@brulosophy.com (Marshall Schott) — Wed, 27 Apr 2022 04:00:32 +0000

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.

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Impact Copper Fungicide Has On Hop Quality w/ Dr. Ben Chrisfield

marshall@brulosophy.com (Marshall Schott) — Tue, 19 Apr 2022 16:00:50 +0000

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.

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Applying The Science: High Hop Loads w/ Jordan Folks

marshall@brulosophy.com (Marshall Schott) — Wed, 13 Apr 2022 04:00:38 +0000

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.

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Hop Bitterness And Polyphenols w/ Dr. Martin Biendl

marshall@brulosophy.com (Marshall Schott) — Wed, 6 Apr 2022 04:00:11 +0000

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.

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Hop Terroir w/ Michael Fechir

marshall@brulosophy.com (Marshall Schott) — Wed, 30 Mar 2022 04:00:45 +0000

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.

| Read More |

Assessing Brewery Sustainability w/ Dr. Charlie Hoxmeier

marshall@brulosophy.com (Marshall Schott) — Tue, 22 Mar 2022 16:00:01 +0000

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.

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Chemical and Sensorial Characteristics of Non-Alcoholic Beer w/ Dr. Scott Lafontaine

marshall@brulosophy.com (Marshall Schott) — Wed, 9 Mar 2022 06:00:54 +0000

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.

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

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Flavor Chemistry: Sensory Evaluation & Human Perception w/ Jeff Dailey

marshall@brulosophy.com (Marshall Schott) — Wed, 23 Feb 2022 06:00:36 +0000

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.

| Read More |

John I. Haas

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The Cause Of Haze In Hazy IPA w/ Scott Janish

marshall@brulosophy.com (Marshall Schott) — Wed, 16 Feb 2022 06:00:19 +0000

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.

| Read More |

Scott Janish's blog

Sapwood Cellars

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Brewing With Green Malt w/ Dr. Celina Dugulin

marshall@brulosophy.com (Marshall Schott) — Wed, 9 Feb 2022 06:00:30 +0000

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

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Draft Dispense Of No/Low Alcohol Beers w/ Dr. David Quain

marshall@brulosophy.com (Marshall Schott) — Wed, 2 Feb 2022 06:00:43 +0000

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.

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Hot Steep Malt Sensory w/ Evan Caine

marshall@brulosophy.com (Marshall Schott) — Wed, 26 Jan 2022 06:00:27 +0000

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.

| Read More |

Craft Malt Quality Survey

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Brewing With Gluten-Free Specialty Grains w/ JP Bierly

marshall@brulosophy.com (Marshall Schott) — Wed, 19 Jan 2022 06:00:46 +0000

Bierly Brewing's JP Bierly joins Cade in the lab for a second week to discuss brewing with gluten-free specialty grains.

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Brewing With Gluten-Free Base Grains w/ JP Bierly

marshall@brulosophy.com (Marshall Schott) — Wed, 12 Jan 2022 06:00:00 +0000

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.

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Yeast Dependent Haze w/ Dr. Laura Burns

marshall@brulosophy.com (Marshall Schott) — Wed, 5 Jan 2022 06:00:00 +0000

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.

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Impact On-Bine Maturity Has On Cascade Hop Aroma w/ Dr. Scott Lafontaine

marshall@brulosophy.com (Marshall Schott) — Wed, 29 Dec 2021 06:00:00 +0000

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.

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Impact Of Specialty Malts On Wort & Beer w/ Dr. Luis Castro

marshall@brulosophy.com (Marshall Schott) — Wed, 15 Dec 2021 06:00:00 +0000

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.

Vienna Malt vs. Munich Malt xBmt

Crystal 60 vs. Crystal 100/20 Blend xBmt

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Pressurized Fermentation w/ Dr. Andrew Macintosh

marshall@brulosophy.com (Marshall Schott) — Wed, 8 Dec 2021 06:00:00 +0000

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)

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ExGM: A Novel Method For Mashing Gluten-Free Grains w/ Andrew Ledley

marshall@brulosophy.com (Marshall Schott) — Wed, 1 Dec 2021 06:00:00 +0000

This week, researcher Andrew Ledley joins Cade in the lab to discuss his work on a unique method for mashing gluten-free grains.

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Influence Of Package Type And Style On Beer Stability w/ Katie Fromuth

marshall@brulosophy.com (Marshall Schott) — Wed, 24 Nov 2021 06:00:00 +0000

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.

| Read More |

Katie Fromuth Bio

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Statistics In Brewing w/ Jordan Folks

marshall@brulosophy.com (Marshall Schott) — Wed, 17 Nov 2021 06:00:00 +0000

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.

| Read More |

Jordan Folks on LinkedIn

A Statisticians Perspective On The Triangle Test

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Barley Basics w/ Dr. Pat Hayes

marshall@brulosophy.com (Marshall Schott) — Wed, 10 Nov 2021 06:00:00 +0000

Dr. Pat Hayes from the Oregon State University Barley project called Barleworld joins Cade in the lab to discuss all things barley.

| Read More |

Dr. Patrick Hayes Profile

Barleyworld

Pale 2-Row vs. Pale 6-Row Barley Malt xBmt

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Making Maris Otter Better w/ Campbell Morrissey

marshall@brulosophy.com (Marshall Schott) — Wed, 3 Nov 2021 04:00:00 +0000

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

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Biotransformation In Beer w/ Leandro Meiners

marshall@brulosophy.com (Marshall Schott) — Wed, 27 Oct 2021 04:00:00 +0000

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.

Biotransformation xBmt

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Bitterness In Hazy IPA w/ Ross Koenigs

marshall@brulosophy.com (Marshall Schott) — Wed, 20 Oct 2021 04:00:00 +0000

Cade welcomes New Belgium Brewing Company's R&D Manager, Ross Koenigs, to the lab to discuss his work on bitterness in Hazy IPA.

Low vs. High IBU In A Blonde Ale xBmt

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Kveik History & Genetics w/ Lars Marius Garshol

marshall@brulosophy.com (Marshall Schott) — Wed, 6 Oct 2021 04:00:00 +0000

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

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Oxidation In Beer w/ Andy Mitchell

marshall@brulosophy.com (Marshall Schott) — Wed, 29 Sep 2021 04:00:00 +0000

Cade welcomes Andy Mitchell from New Belgium Brewing Company to the lab to discuss his work on oxidation in beer.

Continuously Purging Fermenter & Keg At Packaging xBmt

Impact Of Cold-Side Oxidation On NEIPA xBmt

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Kveik Fermentation Temperatures w/ Richard Preiss

marshall@brulosophy.com (Marshall Schott) — Wed, 22 Sep 2021 04:00:00 +0000

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

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Phenolic Compounds In Beer w/ Dr. Mike Lentz

marshall@brulosophy.com (Marshall Schott) — Wed, 15 Sep 2021 04:00:00 +0000

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.

Ferulic Acid Rest xBmt

Underpitch vs. Overpitch In Weissbier xBmt

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Using CRISPR To Edit Yeast Genes with Dr. Peter Bircham

marshall@brulosophy.com (Marshall Schott) — Wed, 8 Sep 2021 04:00:00 +0000

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.

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Exploring Beer Freshness Using Electron Spin Resonance w/ Dr. Mangethe Zwane

marshall@brulosophy.com (Marshall Schott) — Wed, 1 Sep 2021 04:00:00 +0000

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.

Cold-Side Oxidation: Impact Of Age And Storage Temperature xBmt

Cold-Side Oxidation: Impact Of Dosing Beer With Sodium Metbisulfite xBmt

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Methods For Brewing Non-Alcoholic Beer w/ Dr. Federico Tondini

marshall@brulosophy.com (Marshall Schott) — Wed, 25 Aug 2021 04:00:00 +0000

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

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Using DART Mass Spectrometery To Measure Hop Volatiles w/ Katie Nasiatka

marshall@brulosophy.com (Marshall Schott) — Wed, 18 Aug 2021 04:00:00 +0000

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.

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Boil Length and Trub Levels w/ Dr. Alex Speers

marshall@brulosophy.com (Marshall Schott) — Wed, 11 Aug 2021 04:00:00 +0000

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.

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

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Light vs. Dark: The Impact Of Visual Cues On Perception Of Beer w/ Dr. Felipe Reinoso Carvalho

marshall@brulosophy.com (Marshall Schott) — Wed, 4 Aug 2021 04:00:00 +0000

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.

Impact of Expectation on Perception xBmt

Impact Appearance Has On Perception of Beer xBmt

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Maillard Reactions And The Role Of Magnesium w/ Dr. Euan Thomson

marshall@brulosophy.com (Marshall Schott) — Wed, 28 Jul 2021 04:00:00 +0000

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.

No-Boil New England IPA xBmt

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Hop Volatile Variation During Storage w/ Dr. Simon Whittock

marshall@brulosophy.com (Marshall Schott) — Wed, 21 Jul 2021 04:00:00 +0000

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.

| Read More |

Hop Volatiles Variation During Storage

Impact Of Age On Willamette Hops xBmt

Impact Of Age On Simcoe Hops xBmt

Impact Of Vacuum Sealing On Motueka Hops xBmt

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Detection and Risk Assessment of Diastatic Yeast w/ Dr. Laura Burns

marshall@brulosophy.com (Marshall Schott) — Wed, 14 Jul 2021 04:00:00 +0000

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.

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GMO Yeast Review w/ Dr. Nick Harris

marshall@brulosophy.com (Marshall Schott) — Wed, 7 Jul 2021 04:00:00 +0000

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.

| Read More |

Berkeley Yeast

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Using Copper To Prevent Lightstruck Character w/ Dr. Keith Villa

marshall@brulosophy.com (Marshall Schott) — Wed, 30 Jun 2021 04:00:00 +0000

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.

Impact Light Exposure During Fermentation Has On Beer xBmt

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How Yeast Selection Affects The Freshening Power Of Hops w/ James Bruner

marshall@brulosophy.com (Marshall Schott) — Wed, 23 Jun 2021 04:00:00 +0000

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.

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Monitoring Enzyme Activity During The Mash w/ Dr. ‪Raimon Parés Viader

marshall@brulosophy.com (Marshall Schott) — Wed, 16 Jun 2021 04:00:00 +0000

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.

Protein Rest vs. Single Infusion Mash xBmt

Impact Of Mash Temperature On Munich Helles xBmt

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Wild Yeast Contaminations w/ Ronja Eerikäinen

marshall@brulosophy.com (Marshall Schott) — Wed, 9 Jun 2021 04:00:00 +0000

This week, Cade welcomes engineer Ronja Eerikäinen into the Brü Lab to discuss her work on wild yeast contaminations.

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Barrel Microbiome and Mycobiome with Dr. Avi Shayevitz

marshall@brulosophy.com (Marshall Schott) — Wed, 26 May 2021 04:00:00 +0000

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.

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The Celiac Response to Gluten In Beer w/ Dr. Laura Allred

marshall@brulosophy.com (Marshall Schott) — Wed, 19 May 2021 04:00:00 +0000

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.

Clarity Ferm xBmt

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Expanding Your Yeast Library w/ Dr. Maria Moutsoglou

marshall@brulosophy.com (Marshall Schott) — Wed, 12 May 2021 04:00:00 +0000

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

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Using Hops To Carbonate Beer w/ Dr. Luke Chadwick

marshall@brulosophy.com (Marshall Schott) — Wed, 5 May 2021 04:00:00 +0000

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.

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Brewing With CO2 Hop Extract w/ Dr. Marshall Ligare

marshall@brulosophy.com (Marshall Schott) — Wed, 28 Apr 2021 04:00:00 +0000

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.

Bittering With T-90 Pellets vs. CO2 Hop Extract xBmt

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Unconventional Yeast Strains w/ Dr. Brian Gibson

marshall@brulosophy.com (Marshall Schott) — Wed, 21 Apr 2021 04:00:00 +0000

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.

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

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Oxygenation In High Gravity Brewing w/ Dr. Luis Castro

marshall@brulosophy.com (Marshall Schott) — Wed, 14 Apr 2021 04:00:00 +0000

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

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The Freshening Power Of Hops w/ Jake Kirkendall

marshall@brulosophy.com (Marshall Schott) — Wed, 7 Apr 2021 04:00:00 +0000

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.

| Read More |

The Freshening Power Of Centennial Hops

Dry Hopping An American IPA At Yeast Pitch xBmt

Dry Hopping An NEIPA At Yeast Pitch xBmt

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Using Hop Extracts To Reduce Bacteria Biofouling in Beer Serving Lines w/ Cameron Selna

marshall@brulosophy.com (Marshall Schott) — Wed, 31 Mar 2021 04:00:00 +0000

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.

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Exploring Novel Hybrid Yeast Strains w/ Dr. Matt Winans

marshall@brulosophy.com (Marshall Schott) — Wed, 24 Mar 2021 04:00:00 +0000

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.

Fleischmasnn's Active Dry Yeast vs. Safale US-05 xBmt

White Labs WLP001 California Ale Yeast vs. Safale US-05 xBmt

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Hop Degradation After Extended Storage w/ Carlos Silva Ferreira

marshall@brulosophy.com (Marshall Schott) — Wed, 17 Mar 2021 04:00:00 +0000

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

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Malt Metabolomics w/ Harmonie Bettenhausen

marshall@brulosophy.com (Marshall Schott) — Wed, 10 Mar 2021 06:09:36 +0000

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

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Lactic Acid Producing Yeast w/ Dr. Matt Farber

marshall@brulosophy.com (Marshall Schott) — Wed, 3 Mar 2021 06:00:00 +0000

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.

Impact Of Open Fermentation On Kettle Sour Beer xBmt

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Comparing Mash Methods w/ Dr. Glen Flox

marshall@brulosophy.com (Marshall Schott) — Wed, 24 Feb 2021 06:00:00 +0000

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

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Diminishing Returns Of Heavy Dry Hopping w/ Dr. Tom Shellhammer

marshall@brulosophy.com (Marshall Schott) — Wed, 17 Feb 2021 06:00:00 +0000

Host Cade Jobe welcomes Dr. Tom Shellhammer into The Brü Lab to discuss his team's research on diminishing returns of heavy dry hopping.

Dry Hop Saturation xBmt by Brülosophy

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Introducing The Brü Lab

marshall@brulosophy.com (Marshall Schott) — Tue, 29 Dec 2020 04:20:18 +0000

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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