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.
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.
Advantages of Using Kvike
One of the main advantages of utilizing Kvike in brewing is its rapid fermentation capability, which can cut turnaround time to as little as five days. This efficiency not only satisfies economic considerations but also minimizes energy usage due to its ability to perform at high fermentation temperatures, reducing the demands on a brewery's glycol system. Additionally, Kvike strains generally foster fewer off-flavors compared to conventional brewing yeasts, allowing for cleaner flavors and more pronounced hop characteristics. This rapid turnaround and flavor clarity make Kvike a compelling choice for brewers looking to experiment and innovate with their recipes.
Challenges and Considerations
Despite its numerous benefits, Kvike does present challenges and potential downsides that brewers must consider. For instance, it can lead to a more pronounced acidic or tart flavor profile due to a notable pH drop during fermentation, which necessitates careful monitoring of water chemistry and adjustments to recipes. There is also some variability in yeast performance across different strains of Kvike, meaning that brewers may need to make additional tweaks to their brewing processes to achieve desired outcomes. Moreover, as Kvike continues to be embraced in the craft beer arena, misconceptions about its distinct flavor profiles—referred to as 'Kvike twang' by some detractors—may pose reputational challenges for brewers unfamiliar with its characteristics.
The Future of Kvike and Yeast Innovation
The resurgence of Kvike in brewing raises exciting prospects for future yeast innovations and applications within the beer industry. As interest in Kvike grows, there is potential for further exploration of its many strains, which may yield novel flavors and brewing efficiencies. Both microbes and hydroponic cultivations could offer new avenues for integrating Kvike into various beer styles and improving production timelines. This exploration represents a shift in focus from traditional hop-driven innovations to yeast development, forming a new chapter in the evolution of craft beer as brewers embrace the unique advantages Kvike brings to the table.
There’s an episode of The Simpsons, notes co-host Don Tse, where an alien says to pronounce its name correctly, it would have to pull out your tongue.
"I think Kveik is like that," says Tse on saying the yeast strain out loud.
The Norwegian farmhouse yeast seems to be everywhere these days after decades in obscurity from the larger world. Brewers of all sizes have embraced Kveik and all its strains to create ales and lagers of note and to embrace its hearty nature that results in fast fermentation times.
On the third episode of the All About Beer Podcast Tse and co-host Em Sauter welcome two guests who have spent time mattping, examining, and brewing with Kveik.
Lily Schulz is the head brewer at Right Proper Brewing in Washington, D.C. and Richard Priess is the director of Escarpment Labs and together they break down all there is to know and experience about this remarkable yeast.
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The following music was used for this media project: Music: Awesome Call by Kevin MacLeod Free download: https://filmmusic.io/song/3399-awesome-call License (CC BY 4.0): https://filmmusic.io/standard-license Artist website: https://incompetech.com