This week, Cade as Dr. Avi Shayevitz, R&D Research Associate from Lallemand, in The Brü Lab to discuss his study cataloging the bacteria and fungi that exist in barrel fermented and barrel-aged 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 <a href= "http://imperialyeast.com/">ImperialYeast.com</a> today. | Read More | <a href= "https://www.tandfonline.com/doi/full/10.1080/03610470.2020.1795607?casa_token=5lvrfHIAsc0AAAAA%3A-xxg5zM0teiaVpUw4dozlqIKam-FPsctCPwgx1d5huBD0SOMh-sE8LHOSQh4JxBcHnU3Q4i5vx1Y"> Barrel-Induced Variation in the Microbiome and Mycobiome of Aged Sour Ale and Imperial Porter Beer</a>

Episode 016 | Wild Yeast Contaminations w/ Ronja Eerikäinen

Welcome to The Brü Lab where Brülosophy's Cade Jobe takes you into the lab with brewing scientists to discuss research they've completed on our favorite beverage!