You probably have heard of this word, or maybe you have not until today, so let’s go ahead and answer the question in our title, first; “What is Kveik yeast?”. The very simplest explanation is that “Kveik” refers (currently) to about 3, brewer’s yeast strains that are native to Norway, specifically. Now, that is the short definition, but Kveik gets much more interesting than that! I field many questions about Kveik yeasts, every summer because, unlike most other brewing yeasts, it can tolerate very high temperatures by comparison, and it attenuates VERY quickly. Because of this higher temperature tolerance and blazing speed, warmer months seem to be when ya’ll really want to know about the stuff! Hey, I get it and you know by now, I need very little justification to talk about brewing yeasts, so here we go!
“Where does Kveik come from?”
As already briefly mentioned above, Kveik yeast originates in Norway and the word itself literally means “the yeast”! Certain varieties of Kveik can also be found in Lithuania, Latvia, and other surrounding areas… But these yeasts are part of the family associated with the “Norwegian farmhouse” style, or as we often call it nowadays, just “Farmhouse” style. Many of the original varieties of “old world” Kveik have been lost to time, but on the west coast of Norway, from Hardanger in the south to Sunnmøre in the north, there are still some yeast cultures that have survived and are in use to this day, along with more contemporary strains and blends, as well. Specific, regional cultures were usually passed down as well guarded family secrets, so the wild varieties of Kveik that we may not even know of today, likely existed on a vast spectrum.
“What’s it got, that other “Ale” yeasts, don’t?”
You likely already gleaned; Kveik’s special talents are SUPER fast fermentation and high-temperature tolerance… But so, what? There are other yeasts that do that too, right? Well, sort of… But there are not many yeasts that can do all that and still taste GREAT, that’s where Kveik gets “extra” special if time and temperature are management issues for you. Depending on the specific variety of Kveik you are brewing with, “ideal” fermentation temps can run anywhere from 90-104 degrees F! That is some sultr
May 10, 2021
What happens if you add too little or too much water to your fermenter?
I saw this question in the Facebook group the other day where someone had added too much water to their fermenter and was wondering what the effects would be. So I thought it would be good to talk about what can happen if you add too much or too little water to your fermenter.
How to properly clean your bottles?
Cleaning your bottles can often be an overlooked step in the homebrewing process, but if you want your bottles to last a while then you need to take proper care of them. We break down the proper way to clean your bottles in this episode of BrewTalk with Mr. Beer.
Who said fish-fry? What? You didn’t say “anything”? Yeah, okay, whatever; you can’t just blame “EVERYTHING” on the voices in my head! Heh. Heh. Heh. Why were we here again? OH YEAH, FRIED FISH! Not just any fried fish either! Beer battered; fried fish is more like it! Not only is that “time of year” in the States, but May-September actually marks the “blue water” fishing season in Australia, too! I don’t know about you, but that’s enough justifiable excuses for me. So, without further delay,
How to add flavoring to your bottles?
Adding flavoring to your bottles is a great way to change up you’re the flavor of your beer and make it into something totally different. While the process may sound intimidating it is actually very simple! We break down how in this episode of BrewTalk with Mr. Beer.