7–9 minutos
There’s been a lot of buzz in the beer community lately about an unusual new variety of yeast that’s recently captured the interest of homebrewers and beer aficionados alike. The name of this new yeast strain? Kveik (pronounced Q-Vike).
Though still used mainly by home brewers, small kveik breweries are beginning to pop up all over the country as more commercial brands begin to experiment with the potentially earth-shattering effects of kveik yeast on their beer.
Introduction to kveik
The kveik yeast is a variety of yeast that has been passed down for generations in Norwegian farmhouses, helping produce lighter-colored beers than those typically brewed in Norway.
Kveik (pronounced kwayk) refers to both two distinct strains of ale yeast and to entire cultures that can be used to brew a range of beer styles. Despite its past popularity on Norwegian farms, kveik has not been widely available outside Norway until recently.
In addition to being more suitable for traditional Norwegian ales, kveik also lends itself particularly well to brewing with fruit and other natural ingredients — creating exciting new variations on old favorite styles.
As craft brewers continue to push boundaries and experiment with flavors, expect to see kveik become an increasingly common ingredient in American craft breweries. As kveik continues to spread across America’s craft breweries, it will have a significant impact on how we think about beer—and what we choose to drink.
And where can you find it?
To answer that question, you’d have to be talking about Kveik—and if you aren’t familiar with it yet, you soon will be. An import from Norway, Kveik is gaining popularity in America as home brewers and craft beer enthusiasts seek out its unique properties: a wide range of flavors and aromas that are unlike any other yeast on Earth.
Described by its proponents as a farmhouse style ale (though it is technically closer to lager), Kveik yeast brings with it robust flavors like banana, clove, bubblegum and cinnamon when fermenting at cooler temperatures.
While most American breweries use one strain of yeast for all their beers, Kveik can be used for both ales and lagers. It can also survive higher alcohol content than typical yeasts without becoming overly stressed or producing off-flavors.
So how do you get your hands on some? You can order Kveik online through homebrew shops like Best Kveik or Store Latina, but if you want to try brewing with it yourself before committing to an entire batch, there are several different strains available for purchase individually through Store Latina .
And once you’ve tried making your own brews using Kveik , don’t forget to share them! There’s nothing better than sharing a pint with friends over some good conversation about what’s next for your favorite brewery.
Are they here to stay?
Kveik is a style of beer yeast that’s been around for hundreds of years, but has only recently become commercially available.
A local brewery started experimenting with it and now other craft breweries are taking notice. What is kveik? It’s a style that hasn’t really been documented until relatively recently.
Kveik means yeast in Norwegian and it was traditionally used in farmhouse brewing. Essentially, it’s a unique strain of yeast found in Norway or other
Scandinavian countries, but can be transported across borders because it doesn’t produce alcohol during fermentation. Now you may be wondering why anyone would go to all that trouble to transport yeast from one country to another, especially when there are plenty of great strains here in America.
Well, here’s where things get interesting: Some say kveik yeasts have an earthy flavor profile (similar to Belgian-style beers) while others claim they have more fruit notes.
There’s also a lot of talk about how these yeasts allow brewers to make sour beers without having to use Lactobacillus bacteria like most American brewers do today.
Brewing with kveik
Although kveik is most often associated with farmhouse ales, it can be used in any style.
Just about any yeast strain can be made into a kveik and that includes ale, lager and others.
It’s very interesting to see what different cultures have done with their own strains. Each one seems to lend a unique flavor profile to beer; you should check out some kveiks on your own to see what you like best! Most of these breweries are so small they don’t distribute far from home, but if you happen to find yourself near one we highly recommend checking them out.
They’re not just for show either—they make excellent beers. Kveik is truly an amazing product that has been flying under-the-radar for far too long! We think its time for everyone to know about how cool it really is and how great it tastes in beer.
There are lots of things we still don’t know about kveik, but there’s no reason why homebrewers shouldn’t take advantage of what we do know today! It’s exciting stuff! And who knows? Maybe someday we’ll all look back at 2013 as being The Year of Kveik. Let’s hope so!
Beers available with kveik
Kommandør by Kjetil Jikiun at Nøgne Ø; Simcoe Saison, Fuggles IPA and Single-Hop Pale Ale (Garry & Tim) by Dugges Bryggeri; IPA and Braggot (their honey beer) by HaandBryggeriet; Farmhouse Pale Ale, Porter, Imperial Stout, Smoked Stout and Bourbon BA Imperial Stout (their bourbon barrel-aged stout) by Amundsen Bryggeri.
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Other craft beers brewed with kveik (to date)
What is kveik? Kveik yeast are actually beer yeast. Brought from Norway by home brewers, these types of yeast are used to brew a style called farmhouse ale. Similar to Belgian ales, farmhouse ales combine pale malts with fresh hops for a uniquely flavorful and aromatic taste.
While traditional farmhouse ales are usually brewed outdoors in large wooden barrels called tuns, modern versions are crafted indoors in stainless steel tanks or fermenters.
Most kveik strains produce higher than average levels of fruity esters and phenols (the spicy compounds associated with complex flavors), which give rise to farmhouse ale’s bright, funky flavor profile.
With their unusual but pleasant earthy-spicy character, kveik yeasts have been embraced by craft breweries all over Europe and North America. Some say that they’re reminiscent of saison yeasts; others say they bring to mind wine-like characteristics.
Regardless of what you think it tastes like, one thing’s for sure: if you haven’t tried it yet, you should!
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