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. Up until the late 19th century or so, the good majority of beer styles came from

regions with long histories of brewing, places like England, Belgium, and of course

Germany with their easy drinking lagers. America being the melting pot it was,

Brewers emigrating from these regions brought along the brewing practices

they'd been using, though were forced to make some concessions

given certain environmental differences,

and of course lack of technology,

and while this most certainly led to some poor

outcomes it's also responsible for one of the first truly American beer

styles. You're listening to the Bruosophy Podcast I'm your host Marshall

Schott and joining me to talk about the style known as California

common is contributor Malcolm Fraser. This style is near and dear to my heart as

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