One of the experiences I trust every homeroom shares is the feeling of awe that comes from

witnessing the conversion of wort into beer through the fermentation process.

Even after 15 years, I still get giddy when I see the first signs of airlock activity,

a nice fluffy croix and developing on top of my beer.

The worst is when this takes too long.

You all know the anxiety that comes from checking on a batch a day after pitching and seeing

no action.

This is why we love Imperial yeast, who pack 200 billion cells of the purest yeast into

each pitch-right pouch, which assures quick starts, healthy fermentation, and predictably

great results.

I strongly urge all of our listeners to check out everything Imperial yeast has to offer

and let them know that you appreciate their support of the Bruloscopy podcast while

you're at it.

Alright, onto the show.

Following a beer-laden visit to Poveria that I took when I was 22 years old with my now

wife, I presumed pretty much anything made with wheat would taste like the hazy vice

beer I inhaled during that trip.

It wasn't until I was accidentally served the wrong beer at a Seattle restaurant the following

year that I learned otherwise.

This is the Bruloscopy podcast.

I'm your host, Marshall Schott, and joining me on this episode to discuss the style known

as American Wheatbears contributor Andy Carter.

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