Autumn is in the air. The leaves are turning, the days are getting shorter, the weather is getting cooler,

and it's the perfect time to make a batch of delicious hard cider.

I've made a bunch of cider over the years, and my absolute favorite recipe couldn't be easier.

Simply ferment five gallons of cheap store-bought apple juice with a pouch of imperial yeast,

A40 GF bubbles, a gluten-free yeast strain that has the ability to ferment fructose while amplifying

the natural flavors of fruit the juice is from. Whether you back-sweeten or add additional fruits,

my favorite being mixed berries or mango, A40 GF bubbles is awesome stuff, and thankfully it's

currently in season. Learn more about this delicious yeast strain at imperialyice.com and pick some

up wherever imperial yeast is sold. German for white beer, vice beer originates from the

Bavaria region of Germany and is known for being the original hazy beer, as well as possessing

unique banana and clove characteristics, which is largely a function of the yeast used to ferment it.

You're listening to the Bruloscopy podcast, I'm your host, Marshall Schott, and joining me on this

episode to chat about the impact fermentation temperature has on this classic style is contributor

cageo. Yeah, this is a fun one. I mean, the white beer, wheat beer, it's got that very, very

typical, like you said, banana and clove flavor, and I think I don't often say this about many

styles, because I think there's variability. But if you don't have banana and clove in a

white spear, it's not a white spear. It's just a wheat beer to me. And you know, this isn't a

bruise views episode, so I'm sure you can fight, or you know, anybody can send me feedback or whatever

if they disagree. But this experiment was really cool, and this is an older experiment. One of the

ones that I think really influenced me about Bruloscopy and the whole question is, how does fermentation

temperature impact these notes, like, you know, banana and clove? So I'm excited to get into those

and we'll see what the results of the experiment are whenever we get to it. Yeah, I agree with you.

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