The Brü Lab Brülosophy
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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!
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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.
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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.
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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 -
Episode 153 | Applying The Science: Brewing With Tainted Ingredients
Inspired by last week's episode focused on brewing with smoke tainted hops, Jordan joins Cade in the lab to discuss their thoughts on using various "tainted" ingredients to make beer.
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 152 | Smoke Taint In Hops w/ Brandon Sandoval
This week, Cade is joined by Colorado State University Master's student, Brandon Sandoval, to discuss the work he's done on smoke taint in hops, namely how different source materials might impact hop quality.
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 151 | Applying The Science: Tracking FAN To Improve Beer Stability
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on improving beer stability by tracking FAN, focusing specifically on low dissolved oxygen (LODO) methods.
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.