Ingredients: Water, Malted Barley (Pilsner, Munich), Malted Oats, Hops (Hallertau Blanc, Simcoe, Centennial), Yeast (Voss Kveik)
Kveik is Norwegian slang for yeast. Before methods were discovered to cultivate purified yeast, traditional brewing methods for Norwegian Farmhouse Ales used wooden rings, so called “kveikstokker”, to preserve and store yeast. The ring was submerged in wort which was at a temperature between 30℃ and 40℃ thereby inoculating it with yeast. When the beer was ready one or two days later the yeast was harvested and dried again on the “kveikstokker”. The local yeast was preserved and passed down through generations by means of these wooden rings. This would often result in a mixed culture comprised of different yeasts but sometimes also contained lactic acid bacteria. If the beer turned out to be too acidic people would simply borrow a “kveikstokker” from their neighbors. This method of brewing and preservation has led these yeasts to develop some interesting characteristics, mainly in their growth speeds and optimum fermentation temperature. Kveik is therefore distinguishable as a special sub-group of beer yeast. Over the past few years several farms have made their Kveik available globally. The name of the yeast can therefore be traced back to a specific location in Norway!
For our Kveik Pale Ale we use Voss Kveik which originates from the Voss municipality in Norway, made available by Sigmund Gjernes. This particular strain is known as relatively neutral with a slight lemon aroma.
Pale Ales are a big collection of all beers that are pale of color and fermented with an Ale yeast also known as a top fermenting yeast. In our Kveik Pale Ale we focus on the hops. A substantial amount of oats are added to give the beer more body and give it the proper malt counterbalance. The light bitterness paired with a silky smooth mouthfeel makes this beer refreshingly quaffable.
Hallertau Blanc: white wine, fruity, cassis, grapes, grapefruit, lemongrass.
Simcoe: citrus, earthy, grapefruit, pine, herbal.
Centennial: earthy, floral, citrus.