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Imperial yeast has to offer and place your commercial orders at Imperial Yeast.com. The first big step in the brewing process involves steeping malt in hot water and a process referred to as mashing during which endogenous enzymes are activated that convert starch into sugar that's capable of then being metabolized by yeast during fermentation.

Now, this sugar is fairly complex and can pose some issues when brewing certain styles.

You're listening to the Brew philosophy podcast.

I'm your host, Marshall Schott, and in this episode,

contributor Brian Hall's with me to talk about supplementing simple sugar

for a portion of malt.

We're going to talk today about supplementing that sugar in a specific style

and that is a Belgian triple.

We're going to look a little deeper than we usually do into this experiment and we're

going to talk about how we added sugar into one beer and

left the other one as all malt and what differences tasters if any they got yeah

there's all kinds of kind of I don't want to say theories necessarily but but people

have these concerns I should say with you know replacing a portion of the malt with sugar and what that can lead to it's also a completely normal part of certain styles like triple and many other Belgian styles so that's going to be what we're going to be focusing on. Now, if this topic feels a little bit familiar,

it's probably because we're sort of rehashing something

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