In my last vid we talked about how to pronounce “kveik,” now let’s take a closer look at what it is, why it matters, and even what it tastes like.
Kveik is domesticated yeast that comes from Norwegian farmhouse brewers and it has some very special characteristics. The most important thing to know about kveik is that it ferments cleanly at ridiculously high temperatures, which also means it ferments crazy fast! I did a hazy double IPA collab with Almanac Beer Co with Omega Labs Hornindal strain kveik that fermented at over 100F. It was done in less than four days and was in kegs at bars within seven days. That’s a game changer for the whole craft beer biz. Consider how much a brewery’s capacity could go up if they switch to kveik for their most popular releases! They’ll also save a ton on energy costs, especially if they’re in a hot locale like Florida. There’s so much interesting stuff to learn about kveik and this vid just scratches the surface!
Check out Lars Marius Garshol’s blog to take a deep dive on kveik:
There’s also lots of great info about kveik on Milk The Funk:
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