Imperial yeast has been up to some interesting things lately, and they recently announced

a product we are super excited about.

If you're familiar with Imperial yeast, you're likely aware of their classification system.

A is for AL as an AO7 flagship, L is for Logger as an L17 harvest, and so on.

While they recently released the first strain in their eye series, which stands for Imperialis

and refers to non-GMO hybrids or derivative yeast strains developed by Imperial yeast

that have been honed to exhibit the traits today's brewers most desire.

The initial offering, I-22 Capri, is a hybrid of A-38 juice and A-43 Loki, two of Imperial's

most popular strains for hop forward IPA.

Whether you're into this style or just enjoy juicy or fermentation characteristics, you

have got to try I-22 Capri.

Learn more about the Imperialis project in I-22 Capri at imperialease.com

The primary fermentable used to make beer is barley malt, which not only possesses

starches, but the enzymes required to break those starches down into sugars yeast can ferment.

While barley offers a variety of wonderful flavor options, it's not the only grain that can be

used to make beer. This is the Bruloscopy podcast, I'm your host Marshall Schott, and on this

episode I'm joined by contributor Steve Thanos to chat about the impact brewing with flakedry

has on beer, particularly when used in an American pale ale.

Rye is one of my favorite ingredients, so it'll be interesting to talk about flakedry and

kind of compare that to what we know of Rye malt, and just I look forward to discussing this with you.

Yeah, we've talked about Rye a few times on this show. In fact, Rye malt was the focus of episode

78, and we hit on a Short and Shotty Rye IPA in episode 255. Now, I've used Rye quite a bit

...