The Brü Lab

This week, Jordan joins Cade in the lab to discuss the information from last week's episode on the unique occurrence of a blue coloring in the aleurone layer of barley grain. 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 welcomes Dr. Pat Hayes and Dr. Chris Massman from Oregon State University to the lab to discuss the impact barley aleurone has on malt 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. | Read More | The Malting Barley Blues

Cade and Jordan are back in the lab to discuss the information covered in episode 108 on the way enzymes impact the release of bound thiols in 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.

Joining Cade in the lab this week are Dr. Cécile Chenot and Guillaume Willemart from Universite Catholique in Louvan, Beligum to discuss their fascinating work on the role enzymes play in bound thiol release. 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 | Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates

Cade and Jordan go over the fascinating information covered in episode 106 about the role enzymes play in the brewing process. 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 Head Brewer at Newberg, Oregon's Wolves & People Farmhouse Brewery (formerly Logsdon Farmhouse Ales), Shilpi Halemane, to chat about his work on brewing with enzymes. 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 | Wolves & People Farmhouse Brewery

Cade and Jordan break down the information covered in episode 104 on the impact different mash regimes have on beta-glucans and beta-glucanase. 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 former Master's student at UC Davis, Sophie Held, to talk about her work on the impact different mash regimes have on beta-glucans and beta-glucanase. 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 | Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles

Cade and Jordan are back in the lab to discuss the information covered in episode 102 on the innovative new flowable liquid hop products from John I. Haas.  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 in the lab by Shaelyn Maloney and Jeff Dailey from John I. Haas to discuss the various innovative liquid hop products they've recently released.  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 | Haas website