Kveik for Classic Styles

[Kveik Freak]

Interesting presentation and Q and A session about using kveik to brew classic European and American styles.

The interviewee is the owner of a brewery that uses nothing but kveik and brett yeasts. He's got some interesting things to say about his experiences with them.

Skip to 26 minutes to get to the actual presentation.

It's from a crowdcast channel called "Gourmet Brewing" which is run by a certified cicerone and beer judge in the US. They also have a presentation by Lars Garshol about kveik and another with Richard Preiss from Escarpment Labs.

I hope some of you enjoy these.

 

[Brew_DD2]

Nice. Thanks for the links. Been using various Kveik blends in the last year and I'm a big fan.

Don't get me wrong. They're not going to replace more specialised yeasts for me, such as certain Lager, Saison and English strains, but they are such a boon for a broad variety of hop forward styles.

One of the biggest things for me is only having to chill my wort down to the mid-30s. As we all know, it's those last 15-20c that take the longest.

 

[Sadfield]

Nice link, thanks. I have some Ebbergarden to use, which gets a few mentions and is providing some food for thought.

 

[Kveik Freak]

Nice. Thanks for the links. Been using various Kveik blends in the last year and I'm a big fan.

Don't get me wrong. They're not going to replace more specialised yeasts for me, such as certain Lager, Saison and English strains, but they are such a boon for a broad variety of hop forward styles.

One of the biggest things for me is only having to chill my wort down to the mid-30s. As we all know, it's those last 15-20c that take the longest.

I doubt they'll replace everything for everyone, especially for styles that have long traditions behind them. In the longer term I'd be surprised if the bigger commercial brewers don't eventually take advantage of its speed and lower cooling demand. It's a huge boon for brewers in hot countries too.

 

[Brew_DD2]

I doubt they'll replace everything for everyone, especially for styles that have long traditions behind them. In the longer term I'd be surprised if the bigger commercial brewers don't eventually take advantage of its speed and lower cooling demand. It's a huge boon for brewers in hot countries too.

A lot of craft breweries are loving the Kveik strains and you can understand why! I think they are magnificent and perfect if you need a fast turnaround.