kveik

Kveik is a group of unique Norwegian farmhouse ale yeasts. These yeasts have been propagated and passed down through generations of Norwegian brewers, often kept in dried form. Kveik strains are known for their ability to ferment at very high temperatures, typically between 25 and 40 degrees Celsius (77-104 degrees Fahrenheit), which is significantly warmer than most ale yeasts. This high-temperature fermentation leads to rapid fermentation times, often completing within just a few days.

Despite the high fermentation temperatures, kveik yeasts produce a distinct flavor profile. They are often described as producing fruity esters, such as citrus, tropical fruit, and sometimes even notes of pear or apple. Unlike many other high-temperature fermenting yeasts that can produce undesirable fusel alcohols and solvent-like off-flavors, kveik generally remains clean and produces pleasant aromas. Some strains can also contribute a subtle spicy or phenolic character.

The history of kveik is deeply rooted in Norwegian brewing traditions, particularly in rural areas. It has only gained widespread attention in the craft beer community in recent years. Brewers appreciate kveik for its speed, temperature tolerance, and the unique flavor contributions it can bring to a wide range of beer styles, from pale ales and IPAs to stouts and lagers. The traditional method of propagating kveik involves using a "kveik ring," a rope or twig soaked in the yeast slurry and dried, which can then be rehydrated to start a new fermentation.