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. My family loves Teppanyaki.

My family loves Teppanyaki.

Birthdays, fathers, de his and numerous other celebratory days are often spent around a hot

griddle, the chef tossing fiery sticks and making onion volcanoes to entertain us.

While we await our food. It's during these times

that I indulge in what I truly believe is the only proper beverage to pair with

fried rice, steak, and spicy shrimp. You're listening to the BrewLosophy

podcast. I'm your host

Marshall Schott and on this episode I'm joined by contributor

Malcolm Fraser to chat about a beer style known as International Pale Logger.

I love International Pale Loggers in kind of an odd way you know I so I love dad beer you know you'll often

hear me talk about hams or whatever the local favorite is.

So, you know, US, pre-prob- or post-probition,

...