Episodi
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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.
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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
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Episodi mancanti?
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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.
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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.
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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.
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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
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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.
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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
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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.
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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.
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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.
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
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