Whether you call it Kavik or Kavik, there's no denying that this unique Norwegian yeast

has had a remarkable impact on the brewing scene, and Imperial Yeasts A43 Loki is one

of the best versions out there.

With the ability to produce a clean beer when fermented as warm as 104 degrees Fahrenheit

or 40 degrees Celsius, you heard that right, while also performing well at more standard

ale temperatures, Imperial Yeasts A43 Loki is as versatile as it gets, meaning you have

zero excuses for failing to brew throughout the year.

Learn more about A43 Loki at Imperial Yeasts.com and grab a patch for your next batch to see

what all the fuss is about.

There's just something about the complexity of a good sour beer that's both refreshing

and fulfilling.

While traditionalists will tell you that the best sour beers take time, sometimes upwards

of a year or more, modern gurus have developed methods to hasten the souring process, one

of which is called kettle souring.

Now, while many prefer to seal the vessel during the souring process to keep oxygen out,

others claim that souring in an open container can yield positive results.

You're listening to the Bruloscopy podcast, I'm your host, Marshall Schott, and joining

me on this episode to chat about kettle souring in open vessels is Kate Job.

Yeah, soures are something that I've really come to love drinking, and I think that was

likely spurred by the fact that I worked at a sour brewery, but it's that combination

of acidity that sort of balances the sweetness of the beer, and I always kind of likened it

to adding lemon to salmon, but kettle soures are becoming really popular, and they're

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