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. Over the last couple of years it's become pretty obvious that something is happening in the world of beer and brewing.

I mean on this show alone we've brought it up several times and have dedicated a few entire episodes to the fact things are changing and not

necessarily in the best of ways. The excitement over beer is waiting, meaning less

people are spending their hard-earned money at local breweries. You're listening to

the BruLosophy Podcast.

I'm your host, Marshall Schott,

and joining me on this episode

to share our views on the sharp rise

in recent brewery closures is Contributor Jordan Folks.

Yeah, it's always sad to see a brewery close and you know sometimes it's like a

little dinky one down the street that wasn't that good or other times it's like a

massive commercial craft brewery and it's like what the heck is going on so maybe today we can try to unpack some of that

Yeah Absolutely and look while I've technically been involved in the brewing industry via bruolosophy for over a decade at this point

...