One of the experiences I trust every home brewer shares is the feeling of awe that comes from

witnessing the conversion of wort 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 croissant

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 Brewosophy podcast while you're at it. All right, on to the show. Viewed by many as a hopier spin-off of a traditional English brown-ell, the style now known as American brown-ell came to prominence during the initial craft beer boom of the early 1990s.

As folks who were introduced to this style back then are very well aware, it offered a nice balance of rich maltiness and hop character with nothing being too in your face.

Well, it was only a matter

of time before inventive home brewers took this style to the next level by upping both the strength

and the hopping amounts, resulting in a sort of hybrid that ultimately became a style all its own.

You're listening to the Brewlossopy podcast. I'm your host, Marshall Shot, and joining me on this

episode to discuss Brown IPA,

as contributor Will Lovell. It's hard to harken back to the times where we used to want to put

lots of crystal malt inside of hoppy beers. It's a much of a faux pause that seems to be today.

And so I kind of like this homage that we're giving to a style of kind of a maybe not a bygone era, but

you know, kind of something you don't see a lot of anymore. And so it's really exciting to

talk about Brown IPA today. Yeah, you know, I've mentioned before how my real introduction to

craft beer happened in the early 2000s while I was living in the little town of Bellingham,

Washington, where at the time there was just one brewery. That is not the case

today, but that brewery was Boundary Bay, and they happened to offer a smattering of styles that were

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