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

Bruelosophy podcast while you're at it. All right, on to the show.

Welcome back to the Brulosophy podcast. We are coming at you live-ish, kind of live-ish.

People are listening to it. It's not live while they're listening. I always get caught up on that. The live thing. It feels live to me. It feels live because we're all together. So that's what I mean by live. So we're coming at you live from Hop Harvest in Yakima, Washington, hanging out with some rad folks and drinking a bunch of great beer. We just cracked into a fun

one that our friend and guest Nate Cooper from Wandering Hop, Brad, I don't believe this is a

Wandering Hop beer. It is not. It is, it is inspiration to us over at Wandering Hop. And it's

sticky hands. Yeah, from Block 15, Corballis, Oregon. One of the biggest influences for some of our

Northwest inspired IPAs. Block 15 is one of the bigger just in general. That's cool. I've had this

beer before. It is fantastic. I mean, I don't drink a lot of IPA, but it's good, but I like the

beers that you are making as well. Nate, tell us a little, this is an experience episode. So we started this new series where we go and we just talk about experiences doing stuff. We are in hop harvest right now, or we are in Yakima right now because it is harvest season. A bunch of fresh hops everywhere, which means that there are a ton of, and we need to get this out of the way now, wet hop or fresh hop beers? I go back and forth constantly. Okay. And now it's gotten so far drawn out on who I call wet hops to, who I call fresh hops too, that I can't keep track anymore. Like certain people are triggered by it, so I try and remember that so that I can say the one that pisses them off the most. There you go. Yeah. It seems pretty definitive as a product.

I mean, as a product, you have fresh hops and you have wet hops.

And those seem very different.

But as the beers go, it seems like you have fresh hop beers which might have fresh hops

and then you have wet hop beers or just wet hops.

Right.

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