Whether you call it Kavek, Kavek, or Kavik, there's no denying that this unique Norwegian yeast

has had a remarkable impact on the brewing scene.

An Imperial Yeast's A43 Loki is one of the best versions out there.

With the ability to produce a clean beer

when fermented as warm as 104 degrees Fahrenheit or 40 degrees Celsius,

you heard that right.

While also performing well at more standard ale temperatures,

Imperial Yeast A43 Loki is as versatile as it gets,

meaning you have zero excuses for failing to brew throughout the year.

Learn more about A43 Loki at Imperial Yeast.com

and grab a pouch for your next batch

to see what all the fuss is about. While the good majority of beer is made from four ingredients, water, mall tops, and yeast,

some styles call for the addition of certain spices intended to

liven things up a bit by adding unique and to many desirable characteristics.

Perhaps the easiest way to impart beer with such flavors is to toss spices

directly into either the boil or during fermentation.

However, some view this as being a rather haphazard approach as it leaves room for

little room for controlling the amount of spice character in the finished beer.

You're listening to the Brulosophy podcast,

I'm your host Marshall Schott,

and joining me to talk about using tinctures

as a means of adding spice to beer

...