The Brü Lab Brülosophy

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.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

Dr. Laura Burns, 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.
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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The New Brewer
IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele

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.
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.

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.
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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Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars

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.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

Dr. 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.
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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Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability
A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception
Connect with Dr. Cela on LinkedIn