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

witnessing the conversion of Wirt 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 croyson 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 Brulosophy podcast while you're at it. All right, on to the show. the While brewed in certain regions for centuries, the concept of sour beer in the United States was largely associated with shoddy brewing practices, a batch that unintentionally came into contact with a wild yeast or bacteria thus rendering it an unpalatable

dumper. However, these days, sour beer has become a major focus for many

brewers who aim to produce modern versions of styles developed in places like

Belgium and of course Germany where the subject of this

particular episode originated. This is the Brulosophy

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

about Berliner Weiss

is contributor Malcolm Fraser.

Style and near to my heart

because it was one of the ones I started brewing

with are brewing in large quantities of those and gosas,

I don't know, eight, nine nine years ago so I'm looking forward to this one

...