One of the experiences I trust every homeroom shares is the feeling of awe that comes from

witnessing the conversion of wort 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 croix and 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 Bruloscopy podcast while

you're at it.

Alright, onto the show.

Hopps are a major contributor to the overall character of a beer, adding balancing bitterness,

as well as desirable aromas and flavors, which mainly come from the unique alf acids and

terpenes present in specific varieties.

While these two compounds have historically been the primary focus of Brewers, another

component has been receiving quite a bit more attention lately.

We're listening to the Bruloscopy podcast, I'm your host, Marshall Schatz, and today

I'm joined by contributor Kay Jobe to talk not only about what files are and what they

contribute to beer, but ways Brewers can go about coaxing them out of hops.

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