Whether you call it Kvaik, Kvike, Kvik, or Kvike, there's no denying that this unique Norwegian

yeast has had a remarkable impact on the brewing scene, and Imperial Yeasts A-43 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.

Music grab a pouch for your next batch to see what all the fuss is about. Often disregarded by self-appointed beer aficionados as being flavorless swill intended to help

college kids in trailer trash get drunk

easily at a low cost.

It may surprise some to learn that American Light Lager is one of the most popular beer styles in the world based on overall consumption.

What makes this all the more interesting to me at least is the fact American Light Lager is widely believed to be rather difficult to brew. You're

listening to the Brewlossophy podcast. I'm your host, Marshall Schott, and joining me on this

episode to discuss the style that so many love to hate is contributor Alex Shanks Abel.

Yeah, we Americans have this reputation, probably earned, frankly, for making everything bigger and more extreme.

You know, we weren't satisfied with already big English styles like barley line, stout, porter.

We had to add more hops, more malt, more alcohol, more attenuation.

But despite this, light logger feels like the quintessential American beer.

And yet, yeah, I can't think of a style that gets more hate except for maybe pastry stout.

Well, look, I love craft beer.

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