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Indeed.com slash show. Terms and conditions apply. Belgian beer styles are known for possessing a unique fermentation character that's notably more fruity and oftentimes more spicy than its American or even British counterparts.

This is due primarily to the yeast

strains used to ferment these types of beers, though there are other factors many believe

to act as proverbial knobs for adjusting the pungency of these characteristics. You're listening

to the Brulosophy podcast. I'm your host, Marshall Shot, and joining me on this week's episode

to talk about the impact both fermentation

temperature as well as the amount of pressure during fermentation has on a Belgian single

as contributor Alex Shanks Abel. Oh man. Nearly 400 episodes in and this is our first one on

pressure fermentation, I believe. I can't believe it. Yeah, that's wild.

Yeah, Belgian single is one of my favorite styles,

and I'm the proud owner of like seven spunding valves,

so I'm excited to dive in.

Those come in real handy with pressure fermentation experiments.

...