88 episodes

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!

The Brü Lab Brülosophy

    • Arts
    • 4.7 • 82 Ratings

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

    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. 
    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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    Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds

    • 1 hr 13 min
    Episode 086 | Fermentation Times In Traditional Farmhouse Brewing w/ Lars Marius Garshol

    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.
    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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    Fermentation Times in Traditional Farmhouse Brewing

    • 1 hr 20 min
    Episode 085 | Biotransformation and Thiol Release Using GMO Yeast w/ Ricky Molitor

    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. 
    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 Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops

    • 1 hr 7 min
    Episode 084 | Hybridization Of S. Cerevisiae w/ Dr. Matt Winans

    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.
    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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    Imperial Yeast I22 Capri

    • 1 hr 5 min
    Episode 083 | Brewing With Rye w/ Dr. Harmonie Bettenhausen

    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.
    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 |
    Hartwick College Center for Craft Food & Beverage

    • 58 min
    Episode 082 | Using Koji To Turn Brewery Waste Into Food Seasonings w/ Jonah Greenbaum-Shinder

    Episode 082 | Using Koji To Turn Brewery Waste Into Food Seasonings w/ Jonah Greenbaum-Shinder

    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.
    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 |
    Make Your Own Koji - Escarpment Labs
    Using Koji To Transform Brewery Waste Into Seasonings

    • 1 hr 10 min

Customer Reviews

4.7 out of 5
82 Ratings

82 Ratings

Cyclman ,

Great show

Love Brulosophy, this adds scientists who have done academic research to the discussion. Cade is great, the guests are great, love the addition.

jeff clause ,

Great addition to brulosophy

This is a great podcast to listen to in addition to the brulosophy podcast. While brulosophy strikes a great balance between education and entertainment, the bru lab really allows you to learn the science behind brewing. Some episodes can be pretty dense with information for someone without a background in science, but keep listening and this podcast will help you understand the science (rather than just memorizing steps) behind brewing that you can apply to make better beer.

wakeele ,

Disappointed I Didn’t Find This Sooner!

Being a nerdy pro brewer with a science background, this is the kind of brewing podcast I’ve needed for years—just sad I’m just now finding out about this one.

I had listened to the original Brülosphy podcast, but found some of the info discussed and the results to be a bit misleading or totally incorrect from a professional brewing perspective. Maybe they have gotten better, but it’s been a a number of years and dumped it once the MBAA started doing their podcast. There are only so many podcasts one can practically listen each week. But this one they have redeemed themselves, and will be a weekly listen for me for sure!

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