One of the experiences I trust every homeroom shares is the feeling of awe that comes from

witnessing the conversion of wort into beer through the fermentation process.

Even after 15 years, I still get giddy when I see the first signs of airlock activity,

a nice fluffy cruise and developing on top of my beer.

The worst is when this takes too long.

You all know the anxiety that comes from checking on a batch day after pitching and seeing

no action.

This is why we love Imperial yeast, who packed 200 billion cells of the purest yeast

into each pitch-right pouch, which assures quick starts, healthy fermentation, and predictably

great results.

I strongly urge all of our listeners to check out everything Imperial yeast has to offer

and let them know that you appreciate their support of the Bruloscopy Podcast while

you're at it.

Alright, onto the show.

Hey everybody, this is the Bruloscopy Podcast, I'm your host Marshall Schott, and today

I am joined by beer reviewers extraordinaire and a few of my closest friends, Tim Meish,

Justin Pretzer, and Craig Frye to review the fifth installment of the Brue clubs quarterly

average Brue beers.

For this quarter of the style that members of the Brue Club chose to focus on is one that

I honestly had no clue even existed, though if I'm the trust contributor, Jordan Fulkes,

West Coast Pilsner is actually a thing, even if the BJCP doesn't recognize it as such

just yet.

...