Master Brewers Association of the AmericasPublicationsTechnical QuarterlyTQ Archive2018

​​How to Brew with Kveik

MBAA TQ https://doi.org/10.1094/TQ-55-4-1211-01 | VIEW ARTICLE
 
Lars Marius Garshol (1) and Richard Preiss (2). 1. Independent researcher, Rælingen, Norway. 2. Escarpment Laboratories Inc., Guelph, ON, Canada.
 
Abstract
Kveik is a type of yeast that only recently has become available to commercial brewers. This paper attempts to explain what it is and how best to make use of it. Kveik is similar to modern ale yeasts but differs in that it produces tropical fruit aromas, ferments hotter and faster, and has less need for maturation. It also differs in that the original cultures contain many strains, which makes working with the original cultures rather different from working with modern single-strain, pure-culture yeasts.