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All About Beer

AAB 003 - Understanding Kveik

Aug 25, 2022
Lily Schulz, head brewer at Right Proper Brewing, and Richard Priess, director of Escarpment Labs, dive into the fascinating world of Kveik yeast. They uncover its rapid fermentation abilities and versatile flavor profiles that are revolutionizing brewing. The duo discusses its historical significance and practical applications in modern craft beer, shaking up traditional practices. Listeners will also enjoy insights on the variety of Kveik strains and the environmental benefits of utilizing this unique yeast in brewing, making it a game-changer for the industry.
52:08

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Quick takeaways

  • Kveik, a traditional Norwegian yeast, is celebrated for its rapid fermentation capabilities, allowing brewers to achieve fast turnaround times of only five days.
  • Despite its benefits, Kveik can produce a pronounced acidic flavor profile and necessitates careful monitoring of brewing processes to minimize variability.

Deep dives

Introduction to Kvike

Kvike is a traditional yeast strain used in Norwegian farmhouse brewing that has recently gained attention in the craft beer community. It has unique fermentation characteristics, allowing brewers to achieve specific flavor profiles that enhance the aromatic qualities of various beers, particularly hazy IPAs. Brewers have discovered that Kvike can be fermented at higher temperatures, ranging from 85 to 100 degrees Fahrenheit, which not only speeds up the brewing process but also enhances fruity esters in the final product. Both brewers Lily Schultz and Dr. Richard Preece highlight the versatility of Kvike, asserting that it can be effective across numerous beer styles, while emphasizing that certain traditional styles may not be suited for this yeast.

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