As all modern brewers are very well aware, barley mold is the primary source of fermentable sugar in beer, while other grains tend to play more of a supporting role.

Whereas some of these non-barly grains contribute little more than flavor and

color, others are capable of contributing their own fermentables, while also adding other positive

characteristics. At least that's what many believe. You're listening to the Brewlossophy

podcast. I'm your host, Marshall Schott, and joining me on this episode to discuss the impact

of replacing a portion of barley malt with wheat

malt, particularly in a British golden ale, is contributor Steve Thanos.

Hey, Marshall. It's good to be with you today. Yeah, talking about the old British ale that I love

so much. Ironically enough, this beer that I made was actually like heavily inspired by our former

Bruloscopy contributor Matt Del Fiacco who told me years ago about his love for the

style and it just got really into my head about you know ingredients and whatnot.

So that's how this whole thing morphed into what became a really good beer for me.

We'll talk more about that later.

And even the name of it kind of pays on my homage to Matt.

Can't Shake It, which is the beer that I called this beer.

And the name I called this beer beer just because, you know, Matt

lives on with all of us in Brulosophy. So it's been a while since I talked to Matt. So, yeah,

I'm looking forward to talking about this. Yeah. And I love British Golden Ale as well. But it's,

you know, we'll talk a little bit more about the style in a bit,

but one thing that I think is easy to mistake is the fact that British Goldenale is a,

is a relatively modern style. It's not one of the old classic milds, you know, that, or bitters

that that England is known for. It's relatively new. And for that reason, you can use, I mean, you could use whatever you want in any style, I suppose, but, but it's okay. It's relatively new. And for that reason, you can use, I mean, you could use whatever you

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