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. One of the main goals when brewing IPA, whether of the Clear West Coast or Haysy New England type,

is to impart as much desirable hoppy character as possible,

and then to make sure that character sticks around for as long as possible.

Over the years, Brewers have come up with a bunch of clever methods for achieving this task,

as well as some curious conjecture. You're listening to the Brulosophy podcast.

I'm your host, Marshall Schott,

and joining me to talk about the impact of purging the head space

of Keg to IPA, is contributor Brian Hall.

You know, Marshall, a lot of brewers that go after those hugely hopped

IPAs feel like after they put in a lot of effort with a single flick of a PRV

valve they can be releasing all of that back into the atmosphere.

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