The one thing in my mind that really separates Belgian ale from other regional styles is their unique fermentation character.

Esters and phenols imparted by a certain type of yeast, the degree of which varies between strains. For those who are into more balanced Belgian character, something that won't clash with

hops or overwhelm the senses, Imperial Yeasts just release B53, a new seasonal strain that

promises to produce beers with a clean, bright Esther profile.

And while it works great on its own, using it in conjunction with W-15 Suburban Brett in secondary

leads to a beer that's crisp, dry, and deliciously complex.

Be sure to grab some B53 precious right away

because it is a seasonal release

and will not be around for long.

The most commonly used base malt and brewing is made from barley, a highly enzymatic grain that has over centuries been tamed by monsters into a

very predictable ingredient that imparts flavors ranging from bread crust to

pumper nickel toast. As most brewers know, other common cereal grains can be

malted and used in brewing to impart other unique characteristics

you just can't get from barley.

This is the Bruosophy Podcast.

I'm your host, Marshall Schott,

and contributor Matt

Del Fiaco joins me today to talk about the use of rye malt in beer.

Yeah, barley is definitely the star of the show, like you mentioned in terms of like the

cereal grains that we find ourselves using in brewing.

But rye has been used for quite a while as a supplementary grain in the brewing process and even a little bit

like dominant on its own. So there's a lot of reasons that barley has worked out to be

...