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. Some of my absolute favorite beer styles originated in Germany, a country with an incredibly

rich brewing history that continues to have influence today, not only on the types of beers

being brewed, but various processes used to make them.

You're listening to the Brullosophy Podcast.

I'm your host, Marshall Schott, and joining me to talk about the method of spunding

is contributor Jake

hoolihan I'm not even sure I'm saying that right is it

spunding or spooning I think you could say it either way but regardless it's a

specific method that we're going to talk about. I think I first learned about

spunding a couple years ago and somebody that's very interested in loggers and

even British bidders and we'll talk about that a little bit more too. Spunding was

...