74 min listen
Episode 154 | Gluten-Reduced Brewing: Sorghum, Quinoa, & Protein Rests w/ Dr. Nazarena Cela
FromThe Brü Lab
Episode 154 | Gluten-Reduced Brewing: Sorghum, Quinoa, & Protein Rests w/ Dr. Nazarena Cela
FromThe Brü Lab
ratings:
Length:
70 minutes
Released:
Apr 24, 2024
Format:
Podcast episode
Description
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. 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 | Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception Connect with Dr. Cela on LinkedIn
Released:
Apr 24, 2024
Format:
Podcast episode
Titles in the series (100)
Episode 024 | Light vs. Dark: The Impact Of Visual Cues On Perception Of Beer w/ Dr. Felipe Reinoso Carvalho: Dr. Felipe Reinoso Carvalho from Universidad de los Andes School of Management joins Cade in the lab to discuss an experiment he performed looking at how the color of beer influences consumer preferences and perceptions. The Brü Lab is brought... by The Brü Lab