There's no doubt that opinions about clarity and beer have shifted, given the rise and the

popularity of certain notably hazy styles, but there still exists a segment of brewers who

continue to uphold brightness in high

esteem. Of course, achieving such clarity isn't always easy, which is why many brewers rely on

chemical finding agents to assist with the process. This is the brulosophy podcast. I'm your host

Marshall Shot. And today I'm joined by contributor Will Lovell to chat about the use of gelatin,

or what we've been known to refer to as powdered

time, particularly when it's added to a beer that's already in the serving keg. Yeah, there's a whole

lot of uses for collagen out there, you know, like making head cheese or, you know, reducing it to

powder to make jello or, you know, clear up your beer. So obviously we've, this is a great topic to talk about and getting clear beer in that liquid time format. But, you know, just just a little shout out to head cheese and how delicious it can be in spite of the terrible name. You and my father-in-law. I love, I love when, when the episodes where we talk about gelatin or when you're the co-host because of your references

to all of the different things about gelatin. Yeah, so call me old school anyways. I still love

bright beer. I think that I speak for most of the brulosophy people who, you know, as contributors

tend to have a penchant for, you know, nice clarity. And I've used gelatin hundreds of times to achieve commercial

clarity in styles ranging from pale logger to red IPA over the years. I absolutely love this

stuff. And I've always looked forward to talking about the power of gelatin when it comes to doing

this job that we use it for, especially when it involves interesting experiment results on a style that I also

love like Kulsh. So I'm looking forward to talking about this experiment with you today, Will.

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