The Brü Lab Brülosophy

Cade welcomes New Belgium Brewing Company's R&D Manager, Ross Koenigs, to the lab to discuss his work on bitterness in Hazy IPA.
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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New England IPA: The Bitterness Challenge
Low vs. High IBU In A Blonde Ale xBmt

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.
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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Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts
Imperial Yeast A44 Kveiking Fermentation Temperature xBmt
Imperial Yeast A43 Loki Fermentation Temperature xBmt

Cade welcomes Andy Mitchell from New Belgium Brewing Company to the lab to discuss his work on oxidation 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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Beer Oxidation: Chemistry, Sensory Evaluation, and Prevention
Continuously Purging Fermenter & Keg At Packaging xBmt
Impact Of Cold-Side Oxidation On NEIPA xBmt

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.
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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Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation
Imperial Yeast A43 Loki Fermentation Temperature xBmt
Imperial yeast A44 Kveiking Fermentation Temperature xBmt

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. 
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 Impact of Simple Phenolic Compounds on Beer Aroma and Flavor
Ferulic Acid Rest xBmt
Underpitch vs. Overpitch In Weissbier xBmt

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.
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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Reducing phenolic off-flavors through CRISPR-based gene editing of the FDC1 gene in Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid lager beer yeasts