Imperial yeast has been up to some interesting things lately, and they recently announced a product we are super excited about.

If you're familiar with Imperial Yeast, you're likely aware of their classification system.

A is for Ale as an A.O7 flagship, L is for Lager as an L17 harvest, and so on.

Well, they recently released the first strain in their I series, which stands for Imperialis and refers to non-GMO hybrids or derivative

yeast strains developed by Imperial yeast that have been honed to exhibit the traits

today's brewers most desire.

The initial offering, I-22 Capri, is a hybrid of A-38 juice and A-43 Loki, two of

Imperial's most popular strains for hop-forward IPA.

Whether you're into this style or just enjoy juicier fermentation characteristics, you have

got to try I-22 Capri.

Learn more about the Imperialis Project and I-22 Capri at Imperial Yeast.com. It's often said that beer is made from just four ingredients, barley, hops, yeast, and water.

However, it can be argued that carbonation is a fifth crucial ingredient responsible providing the delightfully refreshing fizz expected in a nice pint.

While most modern brewers force exogenous CO2 into their beer traditionally,

carbonation was developed by capturing naturally produced CO2 during fermentation.

This is the Brewlossophy podcast. I'm your host, Marshall Shot.

And today I'm joined by contributor Jordan Folks to discuss natural carbonation, focusing particularly on the use of different priming sugars

in a trappist single, namely dextrose and Belgian candy syrup. I guess when you think about it,

carbonation is kind of an ingredient in beer. And although a lot of home brewers are probably just

using bottling sugar or forced CO2,

you know, there's actually quite a few methods at our disposal that allegedly can create

different qualities and, you know, types of carbonation or beers.

Yeah, you know, like most home brewers, at least those who got into the game around the same

...