Hey everybody, Marshall here to share some really cool news with you.

I trust at this point you've all heard about fake yeast.

This is that Norwegian ale strain that can ferment cleanly at temperatures as high as no joke,

100 degrees Fahrenheit, which is about 38 degrees Celsius, absolutely crazy stuff.

Well last year, Imperial Yeast dropped A43 Loki, their Kvake strain as a seasonal release,

which meant we all had a pretty small window to get our hands on some.

Not anymore. Imperial yeast recently announced they're making A43 Loki a year-round strain due to popular demand.

They're excited about it. I'm super excited about it.

I've had some amazing

beers fermented with Loki at terrifyingly warm temperatures. It is amazing

stuff. Go grab some A43 Loki and see what all the fuss is about for

yourself. As anyone who's spent any amount of time drinking beer with a group of brewers, sitting at a table with a judging partner, or interacting with craft beer nerds online knows all too well, there are a number of things that can go wrong with beer.

Numerous off-flavors people like to throw around as proof of their pallets prowess,

one of which is commonly said to taste like green apple.

You're listening to the BrewLosophy Podcast,

I'm your host Marshall Shot.

And in this episode, contributor Malcolm Fraser is with me

to talk about an off-lavor that gets thrown around quite a bit

in brewing circles, a curious thing, seeing as it's also regularly mispronounced.

As a cedar. I said as a maneldman minute. Just say it loud and proud and just stick with it.

Yeah, right.

I mean, I've heard, it's acetaldehyde, of course, and not acetaldehyde or a cetylaldehyde or a cetylaldehydeide or a cedal-dahide,

...