Hey everybody, Marshall here to share some really cool news with you.

I trust at this point you've all heard about fake yeast.

This is that Norwegian ale strain that can ferment cleanly at temperatures as high as no joke,

100 degrees Fahrenheit, which is about 38 degrees Celsius, absolutely crazy stuff.

Well last year, Imperial Yeast dropped A43 Loki, their Kvake strain as a seasonal release,

which meant we all had a pretty small window to get our hands on some.

Not anymore. Imperial yeast recently announced they're making A43 Loki a year-round strain due to popular demand.

They're excited about it. I'm super excited about it.

I've had some amazing

beers fermented with Loki at terrifyingly warm temperatures. It is amazing

stuff. Go grab some A43 Loki and see what all the fuss is about for

yourself. It's often claimed that in order to produce

the

it's often claimed that Norder produced the best tasting beer, one must start with the freshest

ingredients possible. And it makes sense. Food products in general do stale over time, and who wants to drink a beer made with old stuff anyway.

Interestingly, Malt is one of those ingredients that's viewed as having a relatively long shelf life,

but only if it's stored properly and of course in its whole kernel state.

You're listening to the Brullosophy podcast, I'm your host Marshall Schott,

and in this episode, contributor, Kaid Job joins me to talk about the oft-w worried about impact

that age has on crushed malt.

Oh yeah, Marshall. I mean, this experiment was really fun for me because I know I've done that before.

Bot beer, or bought grains, mild them, got them all ready to go and then had for whatever

...