If you would have asked me five years ago what the on trend brewing thing would be in 2021,

I would have guessed something with the letters IP and A. And I would have been wrong.

Laugh all you want, but hard celtzer is here to stay. An imperial yeast new seasonal strain W-04

paramount can help brewers get the most out of their water fermentations. A clean and aggressive

fermenter paramount will produce an excellent celtzer with low fusel alcohols, plus it's gluten-free.

If you tried making celtzer with standard ale or logger strains, you know the struggle. An imperial

yeast is here to help with W-04 paramount. Learn more about this novel strain at imperial

yeast.com and pick up your W-04 paramount before it's too late.

People have been making beer and other alcoholic beverages for eons. In fact,

there's evidence suggesting people were brewing barley-based beers as early as the fifth millennium BC.

That is a long time ago, a point at which technology was very rudimentary at best.

And scientific knowledge was, well, basically non-existent. As such, it's safe to say the beer being

made back then was likely fermented by wild microbes and open vessels out of which people consumed

it directly, meaning it was most likely missing what I personally view as being the fifth

crucial ingredient in beer. You're listening to the Bruloscopy podcast. I'm your host Marshall

and joining me on this experience episode to talk about our experiences using various carbonation

methods is contributor Andy Carter. Yeah, so beer being carbonated is kind of in a weird

space of beverages because if you think about what you drink, if you have to drink water,

like you basically have to drink water, but that's not carbonated and so many things aren't.

It's not, well, it's a natural process in the case of beer can be. It's kind of unnatural,

right? It's not something you just go and, oh, I should add carbon dioxide to this liquid. So,

but at the same time, it's kind of magical in that way because a beer that's otherwise

...