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. When I consider the fact there are over 100 unique styles of beer, whether recognized by some official body or not, it occurs to me that this is only

possible due to the variety of ingredients brewers have available to them today.

Different yeast impart a variety of ester and phenol profiles, different hops contribute a range of aromatic characteristics,

and then, of course, there's malt, the ingredient without which beer wouldn't be possible.

Thanks to human ingenuity, Brewers have easy access to numerous types of malted grain, a classic being

Vienna malt. This is the Brulosophy podcast. I'm your host, Marshall Schott, and today I'm joined

by contributor Will Lovell to not only dig into the history of Vienna Malt, Munich,

and Pilsner Malt, but chat about a method for emulating Vienna Malt by blending Munich and

Pilsner Maltz.

Yes, as someone that loves all things Amber Logger, obviously Vienna Malt and Munich Malt are some of those Maltz that I really gravitate towards in a lot of my beer recipes, so I'm super excited to dive into this topic if Malt is the base

player of the so-called beer band then banal means let's keep that rhythm going

...