You've been hearing us talk about Imperial yeast for a while now, and that's because we absolutely love this stuff.

With 200 billion cells in each Pitchrite pouch, we rarely even need to make starters these days.

Unfortunately, not everybody has the access to Imperial yeast, those of us out here on the West Coast do,

because they're based out of Portland, Oregon. But things are about to change. Imperial yeast is

excited to announce the opening of their East Coast location, which is huge for those who want

the freshest yeast possible with the best pitch rates, but brew on the other side of the country.

They're going to start by offering their four most popular strains, A38 Juice, A07 Flagship,

L13 Global, and Geo3D are with a goal of providing their full lineup of yeast by mid-2021.

So start your planning now at ImperialEast.com.

For as wonderful as beer is, there are a number of things that can go

arrive throughout the brewing process, which ultimately lead to the development of off-flavors.

Those who have experienced judging beer in competitions or sharing beer with other brewers are

no doubt very well aware of the number of different off-flavors that can be in beer,

as well as their associated descriptors. This is the Broulassfi podcast. I'm your host, Marshall

Shott, and joining me on this episode to discuss our experiences with beer off-flavors is contributor

Kate Job. Yeah, this was going to be a lot of fun. We're going to go over a lot of off-flavors

in this episode. So I think it's like 12 or 13 that we're going to hit here, which is fantastic,

but it's going to be a little bit not a super in-depth look at each of the off-flavors,

but maybe focus a little bit more on our experiences with the off-flavor, which I think

is going to be a really fun sort of take for this. Now, we'll hit, of course,

what it is where it comes from and that kind of stuff, but that's the thing that I want to share,

and I hope you want to share as well, Marshall, is our experience with those things, with these

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