Hey everybody The folks I know who have used this stuff absolutely love it.

So what is it?

A37 Pogg is a single kavik isolate

known to produce tons of guava, passion fruit,

pineapple, and orange aromas, reminiscent

of the classic juice blend.

Like alcovike strains, it is highly versatile

and can be fermented on the warmer end of the spectrum

to produce tropical aromas,

or you can ferment it cooler to produce beers

with cleaner es Esther profiles.

Grab yourself some A37 POG before it's too late and make sure to check out all Imperial

yeast has the offer at Imperial Yeast.com. The most common source of fermentable sugar when brewing a batch of beer is of course barley malt,

which there are enough varieties of to allow for brewing a bunch of different styles, thankfully.

It's amazing stuff, as any brewer will attest.

However, it is not the only grain one can use to make beer.

In fact, there's evidence of people brewing with oats as far back as I believe the 1500s,

though these days it's associated with styles like oatmeal stout and of course New

England IPA. You're listening to the Brulosophy podcast. I'm your host Marshall

Schott and the focus of today's episode isn't just on the use of oats and

brewing but the way in which they can be treated prior to being used.

Yeah, this one is going to be about toasted oats specifically.

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