Nor’wester Endowed Professor at Oregon State University, Dr. Tom Shellhammer, returns to the lab to chat with Cade about about hop creep and what recent research has revealed about this phenomenon.

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.

The Brü Lab host Cade Jobe defends his Master's thesis on the impact terroir and harvest maturity have on hop creep.

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.

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

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.

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.

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.

Kira Feuss, analytical chemist at New Belgium Brewing Company, and Stacey Williams, QA Principal Scientist at New Belgium Brewing Company, join Cade in the lab this week to discuss their work on the impact FAN has on beer flavor stability.

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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Kara Feuss MBAA Presentation

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode where Ashton "Mr. Wizard" Lewis discussed his experience over the last 30 years in the brewing industry.

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.

Contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on attenuation.

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.

This week, Dr. Laura Burns from Omega Yeast returns to the lab to chat with Cade about all things attenuation.

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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Know Your Yeast: Attenuation

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on climate change and its impact on hops.

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.

Ryan Christian, VP of Research at Yakima Chief Ranches, and Jeff Dailey, Sensory Program Manager at John I Haas, join Cade in the lab this week to discuss their work on the impact climate change is having on hops.

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.

Contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on obtaining a brewing education.

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.

Andrew Burns, Brewing and Beer Steward Instructor at Dakota County Technical College, joins Cade in the lab to discuss myriad options for getting a brewing education, from certificate programs and 4-year degrees to learning on the job, and they also chat about getting that first job in the industry.

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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Dakota County Technical College Brewing & Beer Steward Program

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode and how it applies to their own approaches to managing 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. Riddhiman Garge, post-doctoral researcher at the University of Washington in the Department of Genome Sciences, joins Cade in the lab this week to discuss his work on how brewer’s yeast responds to the evolutionary pressures of fermentation and serial re-pitching.

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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Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching

Proteomic profiling of Hefeweizen ale yeast across fermentation and repitching

Contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on sustainable brewing practices.

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. Harmonie Bettenhausen, Director of the Hartwick College Center for Craft Food & Beverage, and Dr. Campbell Morrissy, Director of Brewing Operations at pFriem Family Brewers, join Cade in the lab to discuss their work on the impact climate change is having on barley. 

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.

The Brew Your Own Magazine columnist known as Mr. Wizard, Ashton Lewis, joins Cade in the lab to discuss the changes he's witnessed and the things he's learned during his 30 years in the brewing industry.

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.

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode and how it applies to hitting their target bitterness 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.

Mariana Barreto Carvalhal Pinto, Ph.D. Candidate at Brazil's Universidade Estadual de Campinas, joins Cade in the lab to discuss the work she's done what happens to hop bitter acids during the boil. 

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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Addition of Hop (Humulus Lupulus L.) Bitter Acids Yields Modification of Malt Protein Aggregate Profiles during Wort Boiling

Jordan is back in the lab with Cade to chat about the information on free amino nitrogen (FAN) discussed in last week's episode. 

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. Glen Fox, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis, joins Cade in the lab to discuss free amino nitrogen (FAN) and the impact its presence has on 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.

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode with John Palmer on beer maturation.

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.

Joining Cade in the lab this week is author of How To Brew and co-host of the Brew Strong podcast, John Palmer, to discuss his work on beer maturation.

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.

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on GMO hops.

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. Chris Willig, post-doctoral researcher at Oregon State University, joins Cade in the lab to discuss his work on how advances in gene editing technology might improve commercial hop breeding efforts. 

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.

This week, Jordan joins Cade in the lab to discuss how the information from last week's episode on hop kilining temperature can be applied to growing and processing hops at home.

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. Lindsey Rubottom, Head of Quality Assurance at Hop Valley Brewing Company, joins Cade in the lab to chat about her work on the impact kilning temperature has on 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.

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Evaluating the Impact of High and Low Kilning Temperatures on Popular American Aroma Hops

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about various exBEERiments on dry hopping and how those findings can be applied to help reduce overall dry hopping rates.

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.

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on improving the refreshing quality of 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.

This week, Dr. Xiaofen Du, Associate Professor at Texas Woman's University, joins Cade in the lab to discuss her work on the impact alcohol level has on the perceived refreshing character of 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.

Jordan joins Cade in the lab to discuss the information covered in last weeks episode on the HZY-1 gene, and they also go over the techniqes they use to encourage haze as well as avoid it.

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 from Omega Yeast is back in the lab this week to talk with Cade about how she and her team discovered the specific gene responsible for producing haze in beer as well as the how this information will be used to help brewers.

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.

Cade and Jordan are back in the lab to discuss the information from last week's episode on malt certificates of analysis (COA).

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. Harmonie Bettenhausen, Director of the Center for Craft Food and Beverage at Hartwick College, returns to the lab to chat with Cade about the importance of a malt certificate of analysis.

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.

Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode, particularly as it regards to shelf stability of beers made with Haas' INCOGNITO flowable hop product.

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. Michael Féchir is back in the lab this week to chat with Cade his research on shelf stability of beer that's whirlpool hopped with liquid hop extracts.

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 Whirlpool Hop Addition on the Wort Metal Ion Composition and on the Flavor Stability of American Style Pale Ales Using Citra® Hop Extract and Pellets

This week, Jordan joins Cade in the lab to apply the science from last week's episode by sampling a variety of commercial non-alcoholic beers. 

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. Simon Carlsen, R&D Scientist from Chr. Hansen, joins Cade in the lab to discuss the use of non-saccharomyces maltose and crabtree negative yeasts when making non-alcoholic beers.

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.

Jake Kirkendall, Scientist II at Kalsec Inc., returns to the lab to discuss a novel new hop product called Lupolock, encapsulated hop oils that allow for the use smaller dry hop charges.

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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Lupolock Ecapsulated Hop Oils

The Lupulock Advantage, Crafted by Kalsec

Jordan joins Cade in the lab to chat about the information from last week's episode on combining chemistry and sensory data to guide decisions in the brewery. 

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. Julia Jennings, R&D Scientist at Haas, and Jeff Dailey, Sensory Program Manager at Haas, join Cade in the lab this week to talk about combining sensory and chemistry data when it comes to novel hop products.

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.

Jordan is back in the lab with Cade to chat about the information from last week's episode on kettle souring.

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.

Daniel LePage, Director of Quality at Creature Comforts in Athens, Georgia, joins Cade in the lab this week to chat about kettle souring. 

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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Creature Comforts website