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The Brü Lab

Apr 24, 2024

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.

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Apr 17, 2024

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...


Apr 10, 2024

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...


Apr 3, 2024

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...