Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
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Episode 041 | Pressurized Fermentation w/ Dr. Andrew Macintosh
Manage episode 314608754 series 2848244
Content provided by Marshall Schott. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Marshall Schott or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Joining Cade in the lab this week is Dr. Andrew Macintosh, Assistant Professor of Food Science at the University of Florida, to discuss his research on fermenting beer under pressure.
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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Pressurized Fermentation of Saison xBmt
Pressurized Fermentation of Munich Helles xBmt
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Manage episode 314608754 series 2848244
Content provided by Marshall Schott. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Marshall Schott or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Joining Cade in the lab this week is Dr. Andrew Macintosh, Assistant Professor of Food Science at the University of Florida, to discuss his research on fermenting beer under pressure.
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 |
Pressurized Fermentation of Saison xBmt
Pressurized Fermentation of Munich Helles xBmt
Pressurized Fermentation of Czech Pale Lager xBmt (The Brü Club)
155 episodes
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Similar to The Brü Lab
Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
…
continue reading
Investigating every aspect of the food we eat
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continue reading
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
…
continue reading
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…
continue reading
The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
…
continue reading
Come dive into one of the curiously delightful conversations overheard at National Geographic’s headquarters, as we follow explorers, photographers, and scientists to the edges of our big, weird, beautiful world. Hosted by Peter Gwin and Amy Briggs.
…
continue reading
Every creative work you’ve ever loved has a hero’s journey behind it. On Spark & Fire, you'll hear creators tell the story of bringing one beloved work to life. Iconic creatives — like Wicked composer Stephen Schwartz, Pixar director Domee Shi, comedian Patton Oswald, musician Wynton Marsalis, and novelist Isabel Allende — share the endless iterations, the inevitable setbacks, and the breakthrough ideas along the epic process of creation. But this isn’t an interview show. It’s a story — told ...
…
continue reading
Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world t ...
…
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