Naturally Carbonating Beer With Sucrose And Honey

The Brülosophy Podcast

Marshall Schott

Brew, Brewing, Science, Beer, Leisure, Hobbies

4.9 • 1.2K Ratings

🗓️ 21 September 2021

⏱️ 64 minutes

🔗️ Recording | iTunes | RSS

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Summary

Natural carbonation occurs when yeast metabolize sugars and produce CO2 as a byproduct. In this episode, contributor Cade Jobe joins Marshall to talk about the use of both sucrose (table sugar) and honey as a priming sugar for carbonating beer. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Natural Carbonation: Sucrose vs. Honey xBmt

Transcript

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0:00.0	If you would have asked me five years ago with the on-trend brewing thing would be in 2021,
0:04.4	I would have guessed something with the letters IP&A.
0:07.6	And I would have been wrong.
0:08.8	Laugh all you want, but a hard celtzer is here to stay.
0:11.3	An imperial yeast, new seasonal strain, W-O-4 paramount,
0:14.9	can help brewers get the most out of their water fermentations.
0:18.0	A clean and aggressive fermenter paramount will produce an excellent celtzer
0:22.1	with low fusel alcohols, plus it's gluten-free.
0:24.8	If you tried making celtzer with standard ale or logger strains, you know the struggle.
0:28.7	An imperial yeast is here to help with W-O-4 paramount.
0:31.9	Learn more about this novel strain at imperialyeast.com and pick up your W-O-4 paramount before it's too late.
0:48.4	I trust everybody out there is very well aware of the four main ingredients used to make beer.
0:53.8	We talk about malt, hops, water, and yeast all the time,
0:57.4	but in my personal opinion, there is an additional piece to the puzzle that is
1:01.2	absolutely necessary for making beer the deliciously drinkable beverage.
1:05.4	It is, and that is carbonation.
1:08.2	And there are many ways to carbonate beer.
1:10.5	This is the Bruloscopy podcast.
1:12.3	I'm your host, Marshall Schott.
1:13.9	And joining me on this episode to discuss naturally carbonating beer with sucrose or honey
1:19.2	is contributor, K-Jope.
1:20.7	Yeah, I love the way that you describe that.
	...

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