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. Brewing is rooted in centuries of tradition and I think it's safe to say most of the methods

that we use to make beer today were originally developed by those who came before us.

Now while some brewers have come to question the purported necessity

of some of these previously established brewing rules, many continue to view certain

age-old practices as having a positive impact on beer, particularly when it comes

to making loggers.

This is the Brulosophy podcast.

I'm your host, Marshall Schott, and in this episode,

contributor Kate Job is with me to revisit a topic

we addressed way back in our very first episode.

Yeah, that's right. We're going to talk about Kettle Troub today, but at the risk of maybe repeating ourselves a little bit, but hopefully not too much, we're going to focus on your experiment, Marshall, that you did, part three of the great Kettle Troube

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