Dr. Mike Lentz, associate professor in the Department of Biology at the University of North Florida, joins Cade in the lab to discuss his work looking at the impact phenolic compounds have on beer character.  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.mdpi.com/2311-5637/4/1/20">The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor</a> <a href= "https://brulosophy.com/2019/06/17/the-ferulic-acid-rest-effect-exbeeriment-results/"> Ferulic Acid Rest xBmt</a> <a href= "https://brulosophy.com/2021/06/07/yeast-pitch-rate-underpitch-vs-overpitch-in-a-weissbier-exbeeriment-results/"> Underpitch vs. Overpitch In Weissbier xBmt</a>

Episode 031 | Kveik Fermentation Temperatures w/ Richard Preiss

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!