The Brü Lab Brülosophy
-
- 文藝
Welcome to The Brü Lab where Brülosophy's Cade Jobe takes you into the lab with brewing scientists to discuss research they've completed on our favorite beverage!
-
Episode 159 | Applying The Science: Brewing For Thiols
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on brewing brewing with thiolized yeast.
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. -
Episode 158 | Brewing With Thiolized Yeast w/ Dr. Laura Burns & Mitch Steele
Dr. Laura Burns, Research & Development Director at Omega Yeast, returns to the lab with New Realm Brewing's Mitch Steele to discuss their experience developing and using thiolized yeasts to accentuate hops in beer.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
| READ MORE |
The New Brewer
IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele -
Episode 157 | Applying The Science: Brewing With Adjuncts
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on brewing on brewing with adjuncts.
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. -
Episode 156 | Brewing With Rice Malt w/ Bernardo Pontes Guimaraes and Dr. Scott Lafontaine
Bernardo Pontes Guimaraes, PhD candidate at University of Arkansas, and Dr. Scott Lafontaine, Associate Professor at University of Arkansas, join Cade in the lab this week to discuss their work on brewing beer with rice malt.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
| READ MORE |
Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars -
Episode 155 | Applying The Science: Gluten-Reduced Brewing
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on brewing gluten-reduced beers, and they also sample a few different commercial examples.
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. -
Episode 154 | Gluten-Reduced Brewing: Sorghum, Quinoa, & Protein Rests w/ Dr. Nazarena Cela
Dr. Nazarena Cela, Research Fellow at the University of Gastronomic Sciences in Bisaccia, Italy, joins Cade in the lab this week to discuss the work she's done on brewing gluten-reduced beers with sorghum and quinoa, as well as the impact protein rests have when using these grains.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
| READ MORE |
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