One of the experiences I trust every home brewer shares is the feeling of awe that comes from witnessing the conversion of Wirt into beer through the fermentation process.

Even after 15 years, I still get giddy when I see the first signs of airlock activity, a nice fluffy croyson developing on top of my beer.

The worst is when this takes too long. You all know the anxiety that comes from checking on a batch a day after pitching and seeing no action.

This is why we love Imperial yeast who pack 200 billion cells of the purest yeast

into each pitch right pouch which assures quick starts, healthy fermentation, and predictably

great results.

I strongly urge all of our listeners to check out everything

Imperial Yeast has to offer and let them know that you appreciate their

support of the Brulosophy podcast while you're at it. All right, on to the

show. In the beginning, beer tasted like, well it tasted like beer with ingredients limited to

malt, hops, yeast, and water. Nowadays of course one confined beers made with any number

of interesting ingredients used to impart unique characteristics

not found in more traditional versions of beer. Adjunks like coffee.

You're listening to the Brullosophy Podcast, I'm your host, Marshall Schott, and in this episode contributor Phil R Usher joins me to talk

about some methods in which coffee is used in the brewing process. That's why we Marshall

we're going to be talking about coffee and coffee and coffee and coffee today.

And coffee in beer, of course.

Yeah, I guess we can throw beer in there as well.

Coffee is one of those interesting ingredients

to me because it does kind of emulate some of the characteristics of roasted maults, but of course it brings along its own unique

characteristics as well. Yeah, absolutely and it makes a lot of sense why brewers would want to use

an ad hoc like this especially with more roasted or a beer styles with more

...