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. A couple defining characteristics of IPA are its Uber Hopiness and its relatively high alcohol content.

Now while this is the perfect combination for many, those of us who prefer knocking more than a couple back in one sitting can struggle to keep our

footing after an IPA drinking session. Rather than resorting to crushable pale loggers

or other low ABV styles that are typically more malt forward.

Brewers a few years ago began a trend of making beers that packed all of the hoppy goodness of a

standard IPA, but with a fraction of the booze.

You're listening to the Bruosophy podcast.

I'm your host, Marshall Schott,

and I'm joined by contributor Malcolm Fraser

on this episode to talk about the style of beer

that's come to be known as session IPA.

The word session is kind of near and dear to me is a person who has at least

heritage of English. My parents were born in England and and my father was and my mom was raised there pretty much.

...