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-right pouch,

we rarely need to make starters these days.

While originally based out of Portland, Oregon,

Imperial Yeast has expanded to the East Coast, meaning even more people

have access to their incredible lineup of yeast, including popular strains like A.07 flagship, A38-8 juice,

A-09 pub, and a Brulosophy 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. The molting process involves allowing raw grains to steep until germination occurs during which the starches are

enzomatically broken down. This process is then cut off through drying in a hot kiln

or roaster which these days is typically powered by electricity. However back in the

early days of brewing germinated grains

would be dried via fire, the smoke of which would have a notable influence on the

flavor of the finished malt. You're listening to the BrewLosophy

podcast, I'm your host Marshall Schott and joining me on this episode to talk about the classic German style known as Rausbir is contributor Steve Thanos.

Hey Marshall, yeah I'm really excited about talking about this one.

There's a few of us within the cohorts of a brood loss of

of a brew philosophy that enjoy a good smoked beer,

myself included, and I am really excited about talking about this one with you today.

Yeah, me too.

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