You've been hearing this talk about Imperial yeast for a while now, and that's because we absolutely love the stuff.

With 200 billion cells in each pitch-rite pouch, we rarely need to make starters these days.

While originally based out of Portland, Oregon, Imperial yeast is expanded to the East Coast,

meaning even more people have access to their incredible lineup of yeast,

including popular strains, like AO7 flagship, A38 juice, AO9 pub,

and a Bruloscopy favorite, L17 harvest. So, so good.

Whether you brew at home or on the commercial scale, Imperial yeast has what you need

to make the best beer possible. You can check out all of their available strains and start your

planning at imperial yeast.com.

You know, over here at Bruloscopy, we're not really ashamed to admit what it is we actually

enjoy drinking. We may occasionally share our personal preferences, but we never jump on the haters

bandwagon just for the sake of sending some message or, I don't know, looking cool. I mean,

who out there doesn't know how much I love Miller Lite, right? I talk about it all the time.

Well, a few years ago, a novel product hit the scene that has since become one of the top-selling

adult beverages, so popular, in fact, that many craft and home brewers have started making it

themselves. You're listening to the Bruloscopy podcast. I'm your host, Marshall Schatz,

and joining me on this episode to talk about the types of sugar used to create hard celtzer,

yes, alcoholic water is contributor Andy Carter. You know, I've not had many of these. I know

they've been around for actually quite a while now. But, you know, sometimes it's so hot out,

like it is right now in California, that you just want something lighter than light beer.

And I think celtzer might fit the bill. It certainly fits in that domain, in my opinion,

that it's refreshing. It's light, not only on the palette and flavor-wise, but it's also light

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