Hey everybody, Marshall here to share some really cool news with you.

I trust at this point you've all heard about fake yeast.

This is that Norwegian ale strain that can ferment cleanly at temperatures as high as no joke,

100 degrees Fahrenheit, which is about 38 degrees Celsius, absolutely crazy stuff.

Well last year, Imperial Yeast dropped A43 Loki, their Kvake strain, as a seasonal release,

which meant we all had a pretty small window to get our hands on some.

Not anymore. Imperial yeast recently announced they're making A43 Loki a year-round strain due to popular demand.

They're excited about it. I'm super excited about it.

I've had some amazing

beers fermented with Loki at terrifyingly warm temperatures. It is amazing

stuff. Go grab some A43 Loki and see what all the fuss is about for

yourself. It wasn't that long ago,

it wasn't that long ago.

It wasn't that long ago, maybe 10 to 15 years, that IPA referred to an assertively bitter,

moderate strength crystal clear beer with pine and citrus hop character.

It then gradually morphed into so-called West Coast IPA, which tended to be a little paler in color and a tad less bitter, while emphasizing the more aromatic characteristics of hops.

Then New England got involved and basically flipped IPA on its head all at once

convincing the beer drinking public that hazy ain't lazy and juicy is king.

You're listening to the Brulosophy podcast I'm your host Marshall Schott and boy

if we got a good one for you today there are a few

home brewers out there that I credit as being huge drivers behind the popularity of New England

IPA one of whom has been blogging about it since the beginning and recently published a book called

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