The one thing in my mind that really separates Belgian ale from other regional styles is their unique fermentation character.

Esters and phenols imparted by a certain type of yeast, the degree of which varies between strains. For those who are into more balanced Belgian character something that won't clash

with hops or overwhelm the senses, Imperial Yeast just released B53, a new seasonal strain that

promises to produce beers with a clean bright ester profile.

And while it works great on its own, using it in conjunction with W-15 Suburban Brett in secondary

leads to a beer that's crisp, dry, and deliciously complex.

Be sure to grab some B53 precious right away

because it is a seasonal release

and will not be around for long.

Mashing is one of the most important aspects to making beer, responsible for converting the boring starch inside kernels of grain into excitingly fermentable sweet works.

As any all-grain brewer is very well aware, there's relatively small temperature window viewed as being

ideal for the mash step ranging from a low of about 148 degrees Fahrenheit or 64

degrees Celsius to a high of about 165 degrees Fahrenheit or 75 degrees Celsius.

You're listening to the Brulosophy podcast.

I'm your host, Marshall Shot, and joining me today is

contributor Matt Del Fiaco to talk about an approach to mashing that's rather unique.

Yeah, I would definitely say it's unique.

It's something that you know when we had the idea to go through and rise a mass throughout all the steps

without necessarily a rest. It was a lot of fun. Like I loved the idea I was 100

percent on board and the results were pretty surprising to me so I'm pretty excited to talk more about it.

Yeah, you know this is when we published the results of this experiment a few months back, it was one of the only times that I can remember where readers were like I don't get why he did this

But then they're like what was the point of this anyways? But you know a part of being science-minded and just kind of curious about things is you want to try stuff and there are some some people out there who also argued that for various styles

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