What is kveik and why is it a game changer for the craft beer industry?

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:

If you’re interested in learning more about beer hit the subscribe button! Also, head over to www.thebeerscholar.com to pick up my study guides for the Certified Beer Server and Certified Cicerone exams. My Beer Scholar study guides have helped thousands of people pass those exams and I’d love to help you pass, too!

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  • I keep brewing Kveik's i love the stuff!!!! i have a few videos about it on my channelas well A grain to glass brews in 5 days!!!

    Eric’s Home brewing
    Posted July 13, 2020
  • I just buy this yeast and I am very curious how is do his job

    Ovidiu Marian
    Posted July 13, 2020
  • I plan on making a blueberry honey wheat ale with some Whitelabs Opshoug, your thoughts? Planned on cooking it at 90F and not sure if the esters would be appropriate for the style.

    unicycle master
    Posted July 13, 2020
  • About to harvest some Hot Head from Omega and have a fresh pack of Horidal Kviek from Omega that I plan on propagating into a few more batches of yeast for the summer. A bit of confusion on pitch rates, and from experience, I have seen it take 2 days to kick off and a full week to break krausen when I held back, and have also seen it look like a volcano within hours of pitching a slightly higher amount. My yeast of choice since it is usually warm where I live, like it or not.

    Posted July 13, 2020
  • where can one get this yeast?

    R G.
    Posted July 13, 2020
  • Do you generally want to underpitch this yeast? Like in the realms of hefe or even less? Or does it completely depend on which kveik strain

    Posted July 13, 2020
  • Hi There!!
    Can i made a Lager beer with IT?

    Roberto Dinarte
    Posted July 13, 2020
  • Brewing Kveik is like going down the rabbit hole super fast here is my Kveik grain to glass in 5 days. https://youtu.be/zJSBRa2LuxE

    Eric’s Home brewing
    Posted July 13, 2020
  • Hey Chris. Thanks for the great video. Looking forward to more. By the way, where did you get that cool tee shirt? I want to get one.

    Kevin Rich
    Posted July 13, 2020
  • Chris, I've recently become infected (not literally) with the Kveik craze and have now used a non-isolate Voss on a couple brews and now have seven different cultures in my freezer. I have also been experimenting on producing my own American "farmhouse" yeast culture with yeast found living naturally on a piece of sugar maple and pitching only the log as my yeast into the fermenter. My first beer fermented from an OG of 1.045 down to 1.010 at a fermentation temperature of 98*F. There was some sour in it, some hefeweizen like banana/clove, and some funk in it. Now my goal is to try to kill off most of the bacteria and leave the yeast behind by lowering the pH and increasing the alpha acids in my next brews with the log and drying the log and my yeast slurry between batches to ensure I get yeast that can survive being dried. Would you have any other suggestions?

    The Winking Pig Bar-B-Q
    Posted July 13, 2020
  • Perfect pronounciation my friend

    Posted July 13, 2020
  • Awesome video. My first beer made with Kveik was a 8.5% DIPA, primary was done in about 3 days. Mosaic, Citra, Simcoe, Amarillo hops and Passion fruit puree added to the keg. It was a beer that rivals anything from TH, Trillium, BBCO, etc.

    Chris Hunter
    Posted July 13, 2020
  • I just got some Kveik yeast and was thinking of using a jack daniels barrel stave to make a “yeast stick” with the kveik. After watching this video, mind made up. In South Africa we are going into summer so this could be a game changer. Thanks for the info

    tom sawyer
    Posted July 13, 2020
  • Awesome video! Now a new subscriber. I've been homebrewing for 6 years and always love hearing about new ingredients especially yeast to play with. I'm gonna be doing a Milkshake IPA with Lactose and Mosaic and Galaxy hops. Do you think Kveik yeast will work with this style? What can I expect?

    Bearded Brewer
    Posted July 13, 2020
  • Love the video, looking forward to more of these deep dives.

    Posted July 13, 2020
  • Finally! I can say it at least 1/3 times!

    Tom Tripp MA
    Posted July 13, 2020

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