Whether you call it Kvaik, Kvike, or Kvike, there's no denying that this unique Norwegian

yeast has had a remarkable impact on the brewing scene, and Imperial Yeasts A-43 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.

Music and grab a pouch for your next batch to see what all the fuss is about. Of all of the advice, experienced brewers are wont to offer new brewers, one of the most common

is in regards to yeast health, which makes

sense, since yeast is the living organism responsible for turning the work that we create into

the beer that we end up drinking. Of course, the term yeast health refers to a few different

things. You're listening to the Brewlosophy podcast. I'm your host, Marshall Shot, and joining me

on this episode to discuss freshness as it relates

to pitching yeast directly from the package. Sons starter, of course, is contributor K. Job.

Yeah, I'm excited. I mean, anytime we do an experiment that's related to yeast, I'm always blown

away by the results, right? And I mean, yeast freshness is the thing that, like, when you hear

older brewers or people who've been brewing

for 30 years or whatever, you always hear them say, what's the most important thing? And they always

say, make sure you pitch the proper amount of fresh, healthy yeast, right? Like, that's like the thing

is like, this is what you have to do. Like, it's the be all and end all. You won't make great beer unless you do this. But I don't know if

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