Imperial yeast has been up to some interesting things lately, and they recently announced a product we are super excited about.

If you're familiar with Imperial Yeast, you're likely aware of their classification system.

A is for Ale as an A.O7 flagship, L is for Lager as an L17 harvest, and so on.

Well, they recently released the first strain in their I series, which stands for Imperialis and refers to non-GMO hybrids or derivative

yeast strains developed by Imperial yeast that have been honed to exhibit the traits

today's brewers most desire.

The initial offering, I-22 Capri, is a hybrid of A-38 juice and A-43 Loki, two of

Imperial's most popular strains for hop-forward IPA.

Whether you're into this style or just enjoy juicier fermentation characteristics, you have

got to try I-22 Capri.

Learn more about the Imperialis Project and I-22 Capri at Imperial Yeast.com. Ask any brewer what the primary source of fermentable sugar in beer is, and their immediate

response will almost certainly be barley malt, and that's because that's true.

However, brewers are also very well aware of the fact that barley is not

the only cereal grain used to make beer. In fact, several other grains have been used for about

as long and continue to be used for specific purposes these days. This is the brewlossophy podcast.

I'm your host, Marshall Shot. And today I'm joined by contributor Steve Thanos to chat about

the use of oats in beer,

focusing specifically on the differences between a couple widely available forms that oats come in.

Yeah, oats.

I always think of the darker beers like a porter or a stout and seeing that it's early December.

That's where my mind goes to. So it's just perfect timing

to be talking about oats. Yeah, I'm with you. Oats to me, now I've had some really interesting

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