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

witnessing the conversion of Wirt 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 croyson 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 a day after pitching and seeing no action. This is why we love Imperial yeast who pack 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 Brulosophy podcast while you're at it. All right, on to the show. Ask any brewer what ingredients are required to make beer and they'll swiftly let you know,

water, hops, yeast, and of course barley. Indeed, just these alone can be used to produce

a wide variety of styles ranging in color, strength, and

flavor, but there are certainly other cereal grains that can also be used in

beer for a number of purposes. You're listening to the Brew philosophy

podcast. I'm your host Marshall Schott and today I'm joined by

contributor Will Lovell to chat about a rather unique brewing ingredient,

malted blue corn. So I really like corn as a brewing ingredient because you know

if you look at the brewing tradition most of that that we talk about comes from Europe but you know

Corn is a cereal grain that came from the America is like it's it's technically ours right like it's it's been over here for a long time so it's really cool

that we get to play this ingredient that's indigenous to the Americas yeah I

couldn't agree more and I definitely went through a phase I'll be it very

...