Imperial Yeast is added again with their Imperialist project, creating yet another unique proprietary

strain through the hybridization of two other yeasts.

In addition to its excellent attenuation and rapid reduction of diacetyl, I-10 Mangostini

contributes robust, ripe, tropical fruit, strawberry, and lychee notes to beer that complement

modern hops.

And as a Kovike hybrid, it can be fermented anywhere from 78 to 90 degrees Fahrenheit.

That's 26 to 32 degrees Celsius without issue.

Head over to imperialeast.com to learn more about I-10 Mangostini and be sure to pick some

up for your next batch of fruity IPA.

Sometime in the last decade, give or take a few years, sour beers became a rather hot topic

among craft pierernerds and brewers.

Once viewed as a sort of niche segment, we started seeing sour beers landing on tap lists

all over the country, with some breweries like the Rare Barrel and the brewery focusing

almost solely on this tart and tasty category.

However, many avoided brewing these styles for various reasons, seemingly the most common

being that they took way too long to make, often over a year.

As sour beers continue to grow in popularity, approaches were developed to reduce this turnaround

time, making them much more approachable for the typical brewer.

You are listening to the Broulasfi podcast, I'm your host, Marshall Schott, and joining

me on this episode to discuss our experiences.

Brewing sour beer using modern quick methods is contributor Jordan folks.

It's funny you mentioned how popular they are.

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