The *ahem* hot new yeast on the scene for both homebrewers and professionals alike is actually an ancient and pastoral tradition, propagated by Norwegian farmers and evolved by necessity. Kveik yeast offers undeniable positives for brewers: it ferments fast and clean at unusually hot temperatures, often infusing the resulting beer with a welcome fruitiness that seems to match most styles. To learn more about Kveik, we drink five beers made with different strains of the Norwegeian yeast, and we talk with Ben and John Saller of Burnt City Brewing, hosts of Chicago’s first ever Kveik Fest. It’s refreshingly educational for our brand, as we lean on many different experts to learn about how Kveik differs from other well-known farmhouse yeasts, what brewers can do to prevent bastardizing ancient tradition, and why some Norwegians scream into their fermenters. Also, Craig shares some well-aged Great Taste of the Midwest highlights, we explore some strange fjords, and we consider the end of the Brut IPA. Check it out - we think you’ll kveik it.
Burnt City Brewing - Li’l Sparky (Meyer Lemon Grisette)
Strange Days Brewing Co. - Two Fjords (Double IPA)
Working Draft Beer Co. w/ Third Space Brewing and Omega Yeast - SMÖRGÅSBORD VOSS (IPA)
Bold Dog Beer Co. - Covered In Fur (Peach and Kiwi Berliner Weisse)
Solemn Oath Brewery w/ Adler Planetarium, Binny’s, Omega Yeast, Et Al. - Project Apollo (IPA)