Kveik blending, Raw Brewing & souring with Eik og Tid

Discussion in 'Beer Brewing "How-To" Guides' started by David Heath, Jun 30, 2019.

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  1. Jun 30, 2019 #1

    David Heath

    David Heath

    David Heath

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    My summer holidays are over and It is now time for another educational video!

    For this one, I have teamed up with a very up and coming Norwegian commercial brewery known as "Eik og Tid" that is pushing the boundaries in craft beer brewing and fermenting with kveik yeast.

    They have taken the influence of traditional Norwegian brewing and have pushed this further still by blending their own custom kveik mix. This is then used with a wort that is produced raw and then soured to create new and interesting depths of flavour. In this video, I explain their methods, thoughts and suggestions around kveik yeast blending, raw brewing and also souring.

    This should prove interesting to both homebrewers and commercial brewers alike.

    As usual, thank you for all your kind support and enthusiasm for my channel.
    Please keep your questions, feedback and requests coming but please give me some time to answer, I get a lot of messages and answer them in the order they were sent in, particularly those on Facebook messenger tend to stack up! If you are comfortable then please ask questions within Facebook groups, forums or Youtube, so that others can also either benefit or contribute.

    Happy brewing!



     
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  2. Jun 30, 2019 #2

    BeerCat

    BeerCat

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    This is fascinating David. Really looking forward to hearing more. Been experimenting with adding lacto at the start of fermentation with interesting results. It's all been drunk fresh though, nothing aged yet. Can't wait to part 2.
     
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  3. Jun 30, 2019 #3

    MyQul

    MyQul

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    I havent watched the vid (yet) but thats some serious envelope pushing stuff going on their
     
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  4. Jul 1, 2019 #4

    David Heath

    David Heath

    David Heath

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    Many thanks. Yes I think so also. When you taste the end beers it feels pretty amazing that they are still produced relatively quickly compared to traditional sours from places like Belgium.
     

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