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. Despite living in a world where the focus is mostly on hyper-hopped hazy IPA and super sweet dessert stout,

one thing I think most beer lovers can agree on is the deliciousness of a well-made German lager.

Now, it's no secret that the German brewers of yore are to some degree responsible for nailing

down many of the methods that we use to make beer today.

I mean, words like Vorlof and louder are still a normal part of the brewing lexicon.

This is the Brulosophy podcast. I'm your host Marshall Schott and contributor Malcolm Frazier is with me today to talk about a German

method that some brewers are convinced has a positive impact on beer quality.

Yeah, decoction. So a lot of people will say, but decoction like a lot of things in brewing has a lot of passionate

fans, right?

And the conversation right away goes towards, is it tradition and a love of history or is it meaningful?

Does it get a meaningful result?

...