Whether you call it Kavek, Kavek, or Kavik, there's no denying that this unique Norwegian yeast

has had a remarkable impact on the brewing scene.

An Imperial Yeast's A43 Loki is one of the best versions out there.

With the ability to produce a clean beer

when fermented as warm as 104 degrees Fahrenheit or 40 degrees Celsius,

you heard that right.

While also performing well at more standard ale temperatures,

Imperial Yeast A43 Loki is as versatile as it gets,

meaning you have zero excuses for failing to brew throughout the year.

Learn more about A43 Loki at Imperial Yeast.com

and grab a pouch for your next batch

to see what all the fuss is about. As every brewer is very well aware, making a batch of beer involves a number of steps, one being the boil, which serves a few purposes.

In addition to imparting beer with the necessary bitterness to balance the malt sweetness

through the isomerization of alpha acids in hops, the boiling process causes particulates present in the wert to clump together,

some of which makes its way to the fermenter.

Then once fermentation is complete, even more stuff, including yeast, falls out a solution to form

a layer of gunk referred to as Troob.

This is the Brullosophy podcast. I'm your host Marshall Schott and for this episode I'm joined by

contributor Will Lovell to chat about the impact extended contact time with

Troob has on beer.

Well, not only can we sit here and try to go with Trube versus Trub as pronunciation

fodder so that we can get hate mail from both sides.

...