As a home-brewer I am torn between wanting a highly sterile, scientific, shiny approach and wanting to be a witchdoctor stirring up crazy stuff over an open fire on a Fall night. You just brought the latter. That was awesome.
Chop & Brew is heading to Ivar's home in September to shoot Chop & Brew episodes with him in his farmhouse brewery and to interview other brewers. You can support our efforts here: chopandbrew.com/lagniappe/support-chop-brew-trip-to-norway/
Damnit Chip, you're pouring a gasoline over the fire over here :D There's a huuuuge demand for Kveik strains, but not so much supply - so far :D Haha those are milk kegs/cans around & that cauldron is so awesome!! Looking forward to those episode(s- it has to be plural!!). I'm amazed, why it took soooo long, to (home)brewing rest of the world, to "discover" the kveik. And you're in the avant-garde of The Kveik World Domination aka World Kveikover :D Awesome times :D
The alderwood is actually to a part ov the internal siev in the gil. Hopefully Chip'll document it on video. It lays on top of the "rostatre" under the grass and the juniper ;) .
@@ChopAndBrew noted & cool. I actually just found the video from Townsends after I asked that question. I'm going to give the open ferment a shot and see if I can tolerate the potential oxidation, if it's really that substantial. Thanks Chip, Dan & Ivar!
It appears to be open fermented. No airlock, etc. I wonder what the smell is like? Juniper must smell amazing. I have done open fermented kveik brews before along with koji inoculated sake rice. It filled the basement with the scent of Runts Candy.
This is really cool. Do you pour the juniper infusion directly into the mash tun, or do you give it a chance to cool? When I do my version of this, I boil the juniper infusion the day before and then heat it to the temperature I want on brew day.
There are some versions of how to make the infusion. I fill the kettle with juniper and water the night before brewday. And fire up under it once. The next day I bring it to boil for a while. And use the juniper infusion through out all steps of brewing, and cleaning. Some just bring it up to a short boil, other just make a juniper tea. But in tad. here the infusion should boil for a while.
@@ivara.geithung8534 What I do is boil it the day before, and then heat it up to the temperature I'm gonna mash in at on brew day. But then again, I just read about this traditional Norwegian brewing somewhere, and decided that it sounded good, so I've been trying to copy it ever since. So is it boiling when you mash in, or do you allow it to cool down some first? Also, I wasn't aware that you used it for cleaning as well.
@@MrEvanfriend I aim for a "mash in" at 74 deg C. So my brew water is a bit higher. So i dont mash with boiling water. That would just extract unfermenteble sugars. I know "modern" kveikbrewers go way lower on temps. But i am looking for sweet Haimabrygg as end product.
@@ivara.geithung8534 Okay, that's what I thought. The video made it look like the infusion went straight from the boil into the mash tun. Personally, I mash in low (125° F) and then bring it up to about 148°, but I like my beers dry.
As a home-brewer I am torn between wanting a highly sterile, scientific, shiny approach and wanting to be a witchdoctor stirring up crazy stuff over an open fire on a Fall night. You just brought the latter. That was awesome.
I think a lot of us feel the duality you present here. Little of both never hurt!
Chop & Brew is heading to Ivar's home in September to shoot Chop & Brew episodes with him in his farmhouse brewery and to interview other brewers. You can support our efforts here:
chopandbrew.com/lagniappe/support-chop-brew-trip-to-norway/
The into in the snow had me so excited for winter.
This video was so awesome. Traditional brewing styles and brew history are so interesting
I want to star san this video
Hahahaha. I knew this comment was coming! I'll take some with us when we visit Ivar next month. :)
@@ChopAndBrew I thought I saw a bottle on the table briefly...?
@@craftyklaus Starsan is used on plastic gear, and the cornelius kegs.
lmao!!!
Chip you should post this on homebrew talk. All the hype around kavik yeast now I'm sure many homebrewers would love to see this.
I've been away from HBT for quite some time. Is there a category or topic where you feel it is most applicable?
@@ChopAndBrew yeah under the fermentation and yeast. Possibly include the tasting video you just did as well.
So different from everything I've learned and follow
Nice video
Cheers
Damnit Chip, you're pouring a gasoline over the fire over here :D There's a huuuuge demand for Kveik strains, but not so much supply - so far :D
Haha those are milk kegs/cans around & that cauldron is so awesome!! Looking forward to those episode(s- it has to be plural!!).
I'm amazed, why it took soooo long, to (home)brewing rest of the world, to "discover" the kveik.
And you're in the avant-garde of The Kveik World Domination aka World Kveikover :D
Awesome times :D
Who, me? :P
@@ChopAndBrewHaha #itwasntme :P
Plural - for sure!
This is really neat to see the process. Did they add the wood on top to simply hold down the juniper branches?
Juniper tend to float so the wood is to hold it down. Cheers
@@OldNorsebrewery Naaah, it seems like it's a pine "chips" infused mash :D
HeartPumper ok, if you say soo
The alderwood is actually to a part ov the internal siev in the gil. Hopefully Chip'll document it on video. It lays on top of the "rostatre" under the grass and the juniper ;) .
Excellent
This is so foreign. I love it!
Sorry, what does 'ashe washed' mean?
Ivar uses ash from his fire mixed with meadowsweet to clean and sanitize his wooden vessel. It's really old-school tradition.
@@ChopAndBrew noted & cool. I actually just found the video from Townsends after I asked that question.
I'm going to give the open ferment a shot and see if I can tolerate the potential oxidation, if it's really that substantial.
Thanks Chip, Dan & Ivar!
It appears to be open fermented. No airlock, etc. I wonder what the smell is like? Juniper must smell amazing. I have done open fermented kveik brews before along with koji inoculated sake rice. It filled the basement with the scent of Runts Candy.
Woah. Sounds like we need to come to your homebrewery. You're doing some cool stuff!
Hey, its the home of the Beer Burial! I should email you the details of the "Viking Samurai" beer we brewed using the koji.
@@jimboothdesigns Heck yeah, dude. You have the email address. Hit me up! Love to share that with Ivar.
@@ChopAndBrew Should be in your inbox, if not check spam/junk.
This is really cool. Do you pour the juniper infusion directly into the mash tun, or do you give it a chance to cool?
When I do my version of this, I boil the juniper infusion the day before and then heat it to the temperature I want on brew day.
There are some versions of how to make the infusion. I fill the kettle with juniper and water the night before brewday. And fire up under it once. The next day I bring it to boil for a while. And use the juniper infusion through out all steps of brewing, and cleaning. Some just bring it up to a short boil, other just make a juniper tea. But in tad. here the infusion should boil for a while.
@@ivara.geithung8534 What I do is boil it the day before, and then heat it up to the temperature I'm gonna mash in at on brew day. But then again, I just read about this traditional Norwegian brewing somewhere, and decided that it sounded good, so I've been trying to copy it ever since.
So is it boiling when you mash in, or do you allow it to cool down some first?
Also, I wasn't aware that you used it for cleaning as well.
@@MrEvanfriend I aim for a "mash in" at 74 deg C. So my brew water is a bit higher. So i dont mash with boiling water. That would just extract unfermenteble sugars. I know "modern" kveikbrewers go way lower on temps. But i am looking for sweet Haimabrygg as end product.
@@ivara.geithung8534 Okay, that's what I thought. The video made it look like the infusion went straight from the boil into the mash tun.
Personally, I mash in low (125° F) and then bring it up to about 148°, but I like my beers dry.
@@MrEvanfriend The mashtun is emptyed. Did not do that on video.
that's it?
i want to see the tasting notes...
We are in Norway shooting video with Ivar right now. You'll get a more in-depth process video and tasting notes soon. Skaal!
It would be nice if he turned his camera the other way! =)
That's why we're going over to document it next month! Woohoo!
ChopAndBrew, have fun! =)
That kettle would stop me from filming vertically... just saying :D
Hahahaha! I'll make sure our video is landscape style when we shoot there next month!