The centuries-old beer yeast you’ve never heard of

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Presentation transcript:

The centuries-old beer yeast you’ve never heard of Kveik The centuries-old beer yeast you’ve never heard of

What is KVEIK? Dialect word for "yeast" used in parts of Western Norway ("gjær" is the common word for "yeast" in Norwegian). Specifically refers to non-purified yeast that has been reused for generations in traditional Norwegian farmhouse brewing. Kveik yeast are extremely diverse genetically, presenting characteristics that are not typical in other brewing yeasts.

What is KVEIK? Proven to be a domesticated yeast (not wild). Shares an origin with the biggest group of beer strains used in commercial brewing. (More info: study where 157 yeast types were sequenced - https://doi.org/10.1016/j.c ell.2016.08.020 )

What is KVEIK?

Why do we care? High heat tolerance. Works best at 30-40 degrees Celsius! Produces similar flavour profiles no matter what temperature. Ferments very quickly. 1-2 days! Falls out of suspension quickly, and has been described by some as being the most flocculant yeast they’ve ever brewed with. High alcohol tolerance. Can be dried and reused.

Use in modern brewing Lars Garshol’s blog has reignited interest around the world in the yeast. US brewers have been experimenting with the yeast in various styles. Most common strains have a unique orange peel/citrus/lime ester flavour and aroma which compliments hop forward beers. Good results reported making farmhouse styles, saisons, IPAs, Belgian styles – but can be used in anything.

Commercial strains Sigmund's Voss Kveik yeast is a single strain of Saccharomyces cerevisiae isolated from a sample of Kveik generously provided by Sigmund Gjernes via Lars Garshol. Llight earthy spiciness, marked tartness and unique ester profile of orange peel. This strain is prone to forming incredibly large flocs unlike any other yeast we've seen before, yet still remains highly attenuative This yeast will exhibit a slightly more restrained ester profile and ferment a little slower at cooler fermentation temperatures, and quickly produce a drier beer with a slightly more pronounced ester profile at warmer fermentation temperatures. We highly recommend taking this into the high end of temperature range, 32-37 ºC. Temperature: 21 - 37 ºC Attenuation: 78 - 83% Flocculation: High

Volunteers Must ferment at ambient temperature (ideally in high 30’s). Unique style per batch. Bring results to March or April meeting. Don’t be surprised if it makes a mess.