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 AL as an AO7 flagship, L is for Logger as an L17 harvest, and so on.

While they recently released the first strain in their eye 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 juicy or fermentation characteristics, you

have got to try I-22 Capri.

Learn more about the Imperialis project in I-22 Capri at imperialease.com

There have always been curious brewers who enjoy doing less conventional things with their beer,

though it seems to me that over the last decade or so, the use of adjuncts is really picked up.

One of the first adjuncts I recall being used with a decent amount of regularity is coffee,

which makes some sense because it sort of emulates the characteristics imparted by some roasted grains,

so it can be quite complimentary in certain styles.

Well over the years, brewers have played around with various methods for using coffee when brewing beer,

each with its own pros and cons.

You're listening to the Brulacovie podcast.

I'm your host, Marshall Schaden.

On this episode, I'm joined by contributor Andy Carter to chat about brewing with this

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