You've been hearing us talk about Imperial yeast for a while now, and that's because we absolutely love this stuff.

With 200 billion cells in each Pitchrite pouch, we rarely even need to make starters these days.

Unfortunately, not everybody has the access to Imperial yeast, those of us out here on the West Coast do,

because they're based out of Portland, Oregon. But things are about to change. Imperial yeast is

excited to announce the opening of their East Coast location, which is huge for those who want

the freshest yeast possible with the best pitch rates, but brew on the other side of the country.

They're going to start by offering their four most popular strains, A38 Juice, A07 Flagship,

L13 Global, and Geo3D are with a goal of providing their full lineup of yeast by mid-2021.

So start your planning now at ImperialEast.com.

Back in the earlier days of British brewing, many beers ranged from deep

amber to inky black in color, thanks to the use of barley that had been roasted or killed.

One popular style of British beer that tends toward the darker side of the color spectrum is

Porter, most recipes of which include a decent portion of dark grains. You're listening to the

Bruloscopy podcast. I'm your host, Marshall Schott, and joining me on this episode to discuss

the use of roasted grains, namely roasted barley and black malt in English Porter is contributor

Andy Carter. I love hops as much as the next guy, but sometimes I just want a dark beer,

and it's so cool to think about how you can add that color, but not just the color, but the

flavor. There's so many different types of roasted malt, so I was really excited to look into

this, especially for Porter, a fantastic style. Yeah, when I first started drinking more than

just mass market pale logger, years and years ago, I recall thinking Stout and Porter were just

different names for essentially the same style. As I delve deeper into the obsession of brewing,

and that's exactly what this is, an obsession. I learned that that wasn't the case, and one of

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