A Homebrewer's Guide to Kveik Yeast Strains & Blends
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- เผยแพร่เมื่อ 16 ก.ค. 2024
- Homebrewers have many kveik strains and blends to choose when it comes to fermenting their beer, mead or cider, often at very high temperatures and in short order. While there are some similarities between them, there are also many differences. Brewmaster Brad introduces half-dozen of our favorite and most popular kveik strains for your home fermentations.
Check out Northern Brewer's full line of kveik strains:
bit.ly/34eA9f1
Voss is pronounced with s like in "toss". And Grodås is not a village, it is the town center of the village Hornindal. I live on Grodås myself. In Hornindal the kveik beer is just referred to as "konnjøl" (grain beer). It's traditionally and still mostly brewed as raw ale. First we boil juniper infusion, then mash at around 64 c and then add the kveik (after making a starter called "mariauge" - from the looks of a wild flower of the same name) at around 30 c. Most just lay a linen cloth over the fermentation vessel (gil), my mum's uncle of 90 years old used to just lay an old shirt over, and then after 48 hours or maybe up to 72 hours it's time for "oppskåkje" when traditionally neighbors gathered to taste the brew. Nowadays many tap the konnjøl on aluminium kegs. Keep up the good work to spread kveik!
Thank you so much for this special look inside the traditional brewing process in Hornindal. We really enjoyed watching the recent Norsk Kornølfestival online and seeing folks from Hornindal share the world the old ways of brewing. Skal!
Heihei,
jeg er i ferd med å forske ølets historie i Norge. Sånn at jeg kan forstå de forskjellige prosessene, begynte jeg selv å brygge øl hjemme. Det neste ølet jeg skal brygge er en NEIPA og det ville være fint hvis jeg kunne bruke kveik til det. Problemet mitt er at jeg ikke kan kontrollere varmen. Jeg synes derfor det er overflødig å bruke den gjæren. (Hvilket ord bruker dere for "yeast" forresten?)
Jeg bare lurer på om dere bruker moderne utstyr eller ei. Hvis ikke hva slags metoder jobber dere med?
Er det en tradisjon familien driver med fra genereasjoner til generasjoner?
Beklager for de mange spørsmålene, men jeg synes at gårdsøl-fenomenet er kjempeinteressant.
Takk for svarene på forhånd. :-)
Hilsen
Patrik fra Ungarn
der er vist en smule Vrøvl involveret i denne tekst :-)
The old brewers here in Norway had never heard of pinaple, mango or tangerine. If only they had known they actually were transported to the tropics through their beer.
This is an amazing comment. Thank you so much. The power of a flavors transcending borders!
Bourbon barrel stout with lutra yeast Deep in the heart of Texas‼️🤘
OH YES I almost forgot I just started a Blackberry melomel (honey mead) I can't wait 🤗
Ooooooo. I bet that BBS turns out very nice with clean fermentation profile.
@@NorthernBrewerTV
It was very nice
Brewed a beer with Voss kveik yeast, local wild hops, and 6 row pale malt. Great beer, lots of esters. Totally overwhelmed this milder hops. Fast ferment for my warm kitchen in the summer.
I used Lutra this summer to make a dopplebock. Fermented between 80-95 degrees. Came out great.
I made hard seltzer with Kveiking yeast. 7.5 gallon batch, repackage of liquid yeast, 8 lbs of plain sugar and 1 oz yeast nutrient. Took about week at 95F to go from OG 1060 to FG 1000 under 15 psi in my pressure fermenter. Has insanely robust tropical flavor just from the stressed fermentation
Those are some wild numbers! Thanks for letting us know how kveik fermentation has worked for you. I know that Kveiking can achieve some very big fruit flavors.
Well done!
This couldn't have come at a better time. I've been following this yeast and was waiting for it to come in dry format to import
Glad to have this video now, but it would've been awesome to have a couple days ago when I used it in my second ever brew. I started brewing about a month ago with one of your carbouy starter kits and your hefeweisen recipe kit. that turned out well so I figured I'd try some cider, but temperature fluctuations in my home state are crazy this time of year so I did some research and found the wide temp ranges of Kveik. got a slurry of voss kveik and pitched it over a cider recipe I made up 2 days ago. So far, so good. It's got a nice fruity aroma, and a decent color. Yeast is staying active, even with the nightly temperature dips into the mid 60's (carbouy is wrapped in blankets and left in warm spaces during the day). going to grav test it tomorrow to check the progress and maybe have a little taste test.
Sounds wonderful. Hopefully this video will help with some future brews. Let us know how your cider turns out. Haven't had a kveik'd cider yet.
Homebrew 4 Life used the Lutra on a hard seltzer for its good floculation. Came out crystal clear and fermented fast. Now to get some here in Oklahoma...
We've heard that's a good one for the seltzer.
Took the Northern Brewer Tangerine Pale Ale recipe and used Hornindal for the added tangerine notes. Delicious!
Awesome! What temp did you ferment that at?
Interestingly enough the 2 biggest brew supply houses here in Norway (Brew Shop & Bryggselv) don't have a local supply Kveik. You can get a White Labs or Mangrove jack version, so basically you have to import a Norwegian strain of yeast from either California or Australia. Who knew?
By the way the local Pub is called Kveik...
i have a lot of experience with hot head. its been a long time since i used it but i look forward with using Vox and Lutra. i have the oslo strain in the fridge for another go.
Recently racked a huge batch of mead I made with the Hornidal yeast, using a herb blend of lemongrass, mint, and wormwood. I distilled half of it down to almost 4l and pitched that back in to the other half to fortify it. Can't wait to see what it is like in a month or two.
What kind of wild wizardry is this? That sounds really fun. Check back in with some tasting notes if you think about it!
@@NorthernBrewerTV Re-racked to bottles today. Sweet and floral front with a citrus hint, terrifyingly bitter aftertaste. But if you keep drinking you can put off the bitterness. I've named it The Walls of Asgard, as it is a task best not interrupted. Here's hoping another month mellows it a bit more.
I also have voss in my blood of the God mead it is a room temperature fermentation and it is a combination of cranberry and lingonberry with orange peel. It's almost done fermenting from secondary and I am getting impatient haha 😂
That berry and peel combo sounds.... divine. Would love to know how it turns out for you. Skal!
I second NB comment! How was/ is it?
Hi seeing your clip It entices me to try one small batch on Voss or the kveiking, I tried once hornindal from WL and did not like it for my taste which is a personal thing...it was dry and flat some citric with some earthy and strong smoke aromas ...and I can like that aroma in a wine but in a beer it really turned me down..... the quick fermentation in my experience was not such a biggie because at the end you still have to let it mature and condition a bit and then it becomes more about final profile and aroma that you may like or look for.... but I admit I have to let summer come and try either the Voss or the kveiking to check on those aromas flavor you say. Thanks for your video and the comparison.
Thank you for your input, experience, and tasting notes of the Hornindal strain!
Bruh lemme just tell y’all I live in Texas and I come from a family who drink Texican/Mexican lite lagers. I made a Honeyweizen which they refused to drink. I made an Ale with US-05 and they still didn’t like it. So I did some research and brewed up a Cream Ale that had 2 Row, corn and rice and Lutra. I fermented it at 90° and holy crap I MADE LIGHT BEER! 😀 No phenols it’s esters. Just clean beer. Granted it’s plain as fuck but hey at least my family will like it
I have lutra in a dragons blood Mead at the moment only 4 days old and I am keeping it around 85 degrees for the fermentation until secondary then it will get racked and go to room temperature
You are a very busy mead maker. Love to see that you're using the kveiks for mead.
I just used the Lutra in a cider. Working hard.
Would love a follow-up comment with more details about its performance. What temperature are you fermenting at? Eager to hear how it turns out. Chip @ NB
@@NorthernBrewerTV OG 1.06+ (read the cider before I put in 12oz concentrate), I had to put a blow off tube on it. It bubbled hard for over a week with no sulfite smells, fermenting in-between 70-75. I racked it into a secondary with a gravity reading of 1.01.
Ill be bottling next week. Ill keep you posted.
Which omega strain do you think would work best for a simple blonde ale. Lutra?
I love omega’s hornindal for my neipas. The dried voss is ok but doesnt have the ester profile of hornindal and is super sticky. If omega made a dried hornindal strain that would be awesome and id buy a bunch to have on hand all the time. A french saison strain is still my number one yeast but kveik is fun. I love estery yeast so dont really care about the clean profile isolated kveik strains but more power to those who do
Just Kveik It! :)
I did a hoppy red with hornindal, fermented at 98F for 3 days and xfered to secondary for dry hopping and carbonation at room temp. What a spectacular result. Super fruity with a light toffee backer. It was a big beer too somewhere around 8.5%+ I single handedly killed the keg in very short order. Also this yeast just will not die. My pitch was a 100 ml of top crop from 6 months ago that I kept in the fridge. Fantastic yeast, best $10 I ever spent. I've got 4 great beers from it over the course of a year. Dying to do a fruity stout with this next month and I may even follow up with a winter warmer. I really want to branch out to other strains but I keep getting great results with this one and I don't want to jinx it.
Heard lots of people use Lutra for Hard Seltzers. Can anyone attest to Hornindal for HS and it coming out good?
You missed out hothead from Omega? I really like it for west coast IPAs, really clean, and fast too.
Honestly there are so many to choose from now. We decided to do our top sellers for starters. But I'm sure as more and more kveik strains are made available even that list will change over the years. Thanks for the good word on HotHead.
I have a banana wine bubbling away with Hornindal. Just a gal batch with a bit of cinnamon, clove and nutmeg for fun.
That sounds very cool! I had a banana wine recently that was quite nice but the maker wanted to aim for more banana. Maybe some of these spices with a light hand might help him *feel* like there's more banana flavor. Thanks for sharing!
@@NorthernBrewerTV Apparently boiling the bananas with the skin on adds more banana flavor. Seems weird and looks grose but hey if it works ?
How i can find this in Europe it seems like a big hustle
Very nice. Seems like a yeast I really need to try! Do y'all offer any extract kits that come with or recommend Kveik yeast?
We don't yet have kits that include kveik as the suggested yeast, but we are about to offer a new kit featuring Lutra. However, many of our hoppier pale and IPA kits would be great options for trying your hand with Voss, Kveiking or Hornindal kveik.
@@NorthernBrewerTV Roger that, very good, looking forward to it. How about the Plinian Legacy or one of the Haze for Days kits perhaps? All four of those kits just showed up here from NorthernBrewer. :)
Hoping to do my first Brew in a Bag on New Year's Eve. Thankfully I am local so I will see you guys tomorrow.
I am wanting to do a Kolsh style. 1) Can I use the All grain Kit for a BIAB? 2) I was considering lagering the Kolsh either with a traditional lager yeast or using a kveik and lagering in secondary. I was considering the Lutra? Any thoughts on that? Thanks
Sorry for the delay! Did you end up brewing the kit? You can certainly use the all-grain kit and do it BIAB style... you'll obviously just need a large enough kettle and might need a pulley or other support to lift the grain sack if you're doing the full five gallons. People seems to be BIG fans of Lutra for psuedo-lager fermentation without the really cold temps. Also Oslo strain is popular for lager-like treatment.
@@NorthernBrewerTV I did end up doing the Kolsch style kit and used the Lutra. BIAB worked great. The target on the kit was 1.048 I think I came out at 1.050 so I guess it worked. Had an unusual lag time on the Lutra. (Probably because I brought the wort down to too low of a temp for the initial pitch.) Lag was about 20 hours. But it was roaring like a beast after about 36 hours. I am keeping the beer on the far low end of Lutra's tem. range. Fermentation appears to be done. Hoping to rack soon if I get around to it. I rack because that is how I roll.
With the clean finish and clarity to Lutra is there any point to cold crashing and or aging the beer in secondary? Just thinking out loud. Really excited about the brew!
Is it just me, or does it seem counterintuitive that yeast from Norway ferments well at high temperatures?
You certainly are not the first person to put that out there. We were just talking about that in the NB A/V Lab the other day before starting this video. Traditionally they would just not cool the wort that far down after boiling (or heating to 180F-ish in the case of raw, unboiled ales), and pitch the original kveik slurry or flakes between 90-105F. Kveik takes off so fast that the wort really doesn't have a chance to cool down much more before the heat of fermentation takes over.
Hundreds of years of evolving to handle high wort temps and wild drying environments have changed its natural properties. Natural selection at its finest!
Have you been into a Norwegian hotel/office? It's boiling inside!
@@NorthernBrewerTV In Hornindal we mash at ideally 64 c celsius and then add the kveik to the gjil (fermentation vessel) at around 30 c. Mu mum's uncle of 90 years old says ideal fermentation temperature is just below 30 c. They always brewed batches of at least 100 liters up to maybe 180 liters in the old days and once the fermentation kicked in properly, the temperature kept at around 30 c. They brewed in small brew houses where they would have a fire place, so it's not as if they brewed outside in the snow.
@Northern Brewer
I have just picked up your starter kit unused including the the beer kit for £39.00 including postage!!!
Talk about stoked, is the understatement of the year. 😊
The beer kit I have is the block party amber Ale kit, but the yeast best before date is 09/2020!
I have made a number of just extract kits, and have been wanting to take the next step in beer brewing without spending a fortune on all grain brewing equipment!
I love the idea of a kit which is part extract and part grain, but I am struggling to find kits here in the UK!
Can you please tell me how I can purchase Northern Brewer equipment and kits here in the UK, because my luck on ebay will only go so far! 👍😂
If the yeast was dry yeast, it should be fine to ferment with still.
@@NorthernBrewerTV
Yes, it is dry yeast.
Can you PLEASE advise me how I can purchase more of your ingredient kits here in the UK!
I might just do a hydromel with orange blossom wine and Loki strain kveik to really get the citrus character out of the honey
This sounds like a wonderful idea. I've had some meads fermented with different kveik strains and they certainly add new layers of flavor.
If you were shooting for a fruit forward saison and chose Kveiking, would calypso hops and galaxy be good in boosting coconut, cherry and pineapple flavors?
Those would be good options. Also, Sabro and Cashmere give some deep tropical fruit and coconut vibes as well depending on the beer. They might be worth considering.
I always consider cashmere. Sabro's an interesting suggestion though. I've not had much experience with it.
Quick question: can Kveik liquid yeast survive transport in the dead of summer? I live in Western MN and only get liquid yeast in the fall or winter because lets face it even with ice packs its going to be dead when i get it.
Are you ordering from NB? And they still show up warm?
To answer your question, I would assume that kveik strains do travel well regardless of temperature considering their fermentation range is often into the 90s or 100s.
@@NorthernBrewerTV Yes ive ordered from you many times but its not your guys fault. Its the shipping times.
What have you fermented with kveik?
Check out our full collection of kveik yeast strains and blends: bit.ly/3cNG5zd
What would you suggest with a porter?
I've used dry Voss Kveik for a holiday chocolate porter because it imparts some orange-y notes which I found desirable.
We'd also suggest trying one of the cleaner fermenting strains like Lutra fermented a bit low if you want to accentuate the existing flavors of the dark malts instead of pushing the kveik into a more ester-y place.
@@NorthernBrewerTV I was fighting a fermentation and thought this would finish any sugars waiting for consumption. I also heard that Champagne yeast would finish off the Porter. It went form 1.056 to 1.034 and stalled. Should be at terminal gravity around 1.012. Champagne yeast would dry it out but would finish.
Its pronounced "qwake". My friend from Norway corrected me
This couldn't have come at a better time. I've been following this yeast and was waiting for it to come in dry format to import
Awesome. There are actually a few more kveik strains available on the market in dry yeast form even since we made this video. It's popularity is very obvious!
@@NorthernBrewerTV for me is the transportation, I gatto import it into Guyana (South America) it is perfect for our above average room temperature. It is just perfect for the high tropical heat without the use of of any temperature controlled brewing