You sir are like David Attenborough of beer! love all your videos and in my opinion the best on youtube. Need to get into to this Kveik, seems the war cry plays a huge part of the brew. cheers
Old video I know, but one of my favs. Your videos go more in depth about Kveik. Never knew about the traditional war cry. LOL!, May have to try that the next brew day. My kids could help in that! Thanks David. Subscribed.
As i just ordered a brevzilla 65 and im a Norvegian :-) I want my first in this to be a kveik.. Thanks for all your info :-) My family comes from vestern norway, so its some kveik out there on the old farm i think. But this first i i shop some sett. I love juniper from my mead. Im a montain man and loves yeast and beer :-)
I was very glad to have found your video this morning. Just yesterday I was looking at Juniperus Virginiana trees hereabouts and considering using some branches in a beer. Cheers.
Fascinating David thanks. I have visited Norway several times (for hiking) and have never encountered Kveik. I'm guessing I'm not going to find it in the average bar! Maybe I should start asking for it at the farm houses and hytte! Looking forward to the tastings. BTW the first brew definitely got the best war cry. If that turns out to be the best you'll know why.
Gary James Haha thanks Gary! Commercial beers that use Kveik here are crazy priced and not very commonly found. Most people in Norway have a strictly American IPA beer diet these days. If you find yourself in Bergen then let me know and I will get some beers chilling in the fridge for your arrival :)
@@DavidHeathHomebrew Will do! I've been doing 1 gallon batches for some time now, and I'm shopping around for a nice 5-gallon all-in-one system like yours. Can't wait to get into Kveik!
Hi Julian, actually no :) To be honest I do not use one. My kveik is stored in dry form or liquid form and when drying it I use more modern methods as shown in this video:- ruclips.net/video/fzcnyyvWAYA/видео.html
I've watched, and enjoyed a few of your videos. One question regarding mash ph and water amendments. Do you monitor mash ph or do any water amendments prior to the mash? I don't recall seeing you do this or mentioning it in the videos. Thanks!
Hi, glad you are enjoying my videos,plenty on the channel! I have mentioned water adjustment in one or two videos. The area that I live is blessed with fantastic water via the local mountains. I do very little adjustment because of this. A small amount of ph lowering goes on. For this brew though I left it as is because this was more traditional for this style of beer.
It was made in Bergen, Norway by a local prison, sold by a local homebrew store. I am not sure if they still sell them, I moved closer to Oslo over a year ago.
Anders Bolager Yes it sure would Anders. Traditionally they would just use pale malt. The 50-50 mix is a modern day preference because people think it tastes better.
I'm a little puzzled as to why in Norway, of all places, they use such a high fermentation temperature for their farmhouse ales. I understand it in France and even in Belgium, but 30+degrees in Norway? holy moly, how was this possible back then?
Fair question! The yeast dictates the temperature. Kveik originates and still exists on Norwegian farms. They have equipment for other uses that allows high temperatures. I am not quite sure how they managed before electricity but they did!
To get the real stuff you will need to import kveik privately from Norway. This should change late this year or early next year when true kveik strains come onto the market. Currently the commercial stuff is not real kveik. There is a facebook group for buying real kveik from Norway. Let me know if you are interested and I can give you details.
There is a facebook group called «Kveik kjøp - salg» This means buy & sell. If you join that and just use English they are happy with that. There are several people selling kveik of all sorts there. Trustworthy people and they are happy to ship to the US.
No smoked malt? My understanding was that smoked malt was a crucial ingredient for Norwegian farmhouse ales. I brewed a version myself earlier this year, but I used a hefeweizen yeast because I was unaware of the existence of kveik. Any idea how I might be able to get any of this kveik in the US? I quite enjoyed my take on a Norwegian farmhouse ale, but wasn't overly happy with the yeast, and would like to try again with the proper yeast.
+Evan Friend To get real kveik you should join the facebook group «kveik» , just be sure that its dried and it will survive the journey. Its fair to say that smoked malts are used, just not in all. Check out this recipe:- ruclips.net/video/mRiHwHIJunc/видео.html
David Heath I actually called up my local homebrew shop, and it turns out they're carrying a kveik from a manufacturer called The Yeast Bay. I've never used their yeasts before, but I bought one, and I'll do that brew probably next week. As for that recipe, it's somewhat similar to the one I used before, but you use like 5% smoked malt, whereas my recipe used like 70% smoked malt (I'm a big fan of smoked malt). The rye is interesting though, I'll have to add some to my grain bill next time. Unfortunately, I'm not on facebook, and refuse to get on facebook for a number of reasons (namely that they're Orwellian and that, through whatever algorithm they use, they managed to correctly identify two friends of mine from the Marine Corps and another friend from college, plus a third Marine Corps friend's ex-wife, despite me never having had a facebook account and having been out of the Marine Corps for close to a decade at the time and out of college for a few years as well), so a facebook group doesn't do me much help.
+Evan Friend I really cannot recommend any of the commercial strains of kveik. They are just one isolated strain, compared to the many that make up the real stuff. Better than nothing I guess. Yeah, I know what you mean about Facebook but its a very good thing for groups. There are many on there for brewing that I am a part of. As for the smoked malt it just isnt used on those large levels in Scandinavia like it is in the US.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
You sir are like David Attenborough of beer! love all your videos and in my opinion the best on youtube. Need to get into to this Kveik, seems the war cry plays a huge part of the brew. cheers
Many thanks, much appreciated :) The kveik war cry is for sure part of the process :)
Old video I know, but one of my favs. Your videos go more in depth about Kveik. Never knew about the traditional war cry. LOL!, May have to try that the next brew day. My kids could help in that! Thanks David.
Subscribed.
Cheers Thomas. Yes I prefer a more in depth approach in general 🍻
As i just ordered a brevzilla 65 and im a Norvegian :-) I want my first in this to be a kveik.. Thanks for all your info :-) My family comes from vestern norway, so its some kveik out there on the old farm i think. But this first i i shop some sett. I love juniper from my mead. Im a montain man and loves yeast and beer :-)
Great to hear Tom, glad that my videos have helped you :) Kveik is amazing and I am sure you will be just as hooked as the rest of us soon!
Great video. Nice meeting you today on the flight to DK!
Hey Andy, much appreciated. It was very nice meeting you 🍻🍻
I was very glad to have found your video this morning. Just yesterday I was looking at Juniperus Virginiana trees hereabouts and considering using some branches in a beer.
Cheers.
Great, it works well :)
Awesome, just what I was looking for. Thanks a lot David!!
Like your Rasta towel... ;-) 🇧🇴
Haha, cheers C M 🍻🍻🍻
Really interesting David, I learned a lot from this video, thanks for taking the time to create it.
Damo Glad you enjoyed it :) More parts coming soon!
Thank you David, very interested to see the tasting on these, and great war cry with the yeast nothing like a bit of fun on brew day, cheers Mike.
Hardyards brewers 1 Glad you liked it, not long till the first tasting, sounds crazy I know!
Fascinating David thanks. I have visited Norway several times (for hiking) and have never encountered Kveik. I'm guessing I'm not going to find it in the average bar! Maybe I should start asking for it at the farm houses and hytte! Looking forward to the tastings. BTW the first brew definitely got the best war cry. If that turns out to be the best you'll know why.
Gary James Haha thanks Gary! Commercial beers that use Kveik here are crazy priced and not very commonly found. Most people in Norway have a strictly American IPA beer diet these days. If you find yourself in Bergen then let me know and I will get some beers chilling in the fridge for your arrival :)
I wish my yeast would cheer! Great video, I made sure to subscribe!
Thank you. Lots of other kveik content on this channel, check out the playlists. This one was made some years ago :)
@@DavidHeathHomebrew Will do! I've been doing 1 gallon batches for some time now, and I'm shopping around for a nice 5-gallon all-in-one system like yours. Can't wait to get into Kveik!
Great, kveik really changes the game.
Would love to brew a juniper Sahti-like ale. Kveik is amazing
Go for it Patrick :)
A fun and very different brew day.
For sure! :)
Great video, thanks for sharing! I think i'll add a war cry to all of my future brews! haha Cheers!
Glad you enjoyed it Griffo :) Its worth a go with the war cry! Even if two of ours sounded like ghosts!
Nice video and explanation! Cheers!
Tony Yates Great to hear from you Tony. I loved your series!
Love the new mash paddle and war cry. That should help them along. Cheers =)
Drunkinone Haha seems to of worked :)
After fermentation is complete, do you recommend bottling straight from the fermenter? Or transfer into a bottling bucket?
Hi Bryan, I suggest following this:- ruclips.net/video/M93VE5fk94A/видео.html
David did you ever get around to making a vid on traditional Norwegian yeast rings?. Cheers Julian
Hi Julian, actually no :) To be honest I do not use one. My kveik is stored in dry form or liquid form and when drying it I use more modern methods as shown in this video:- ruclips.net/video/fzcnyyvWAYA/видео.html
I've watched, and enjoyed a few of your videos. One question regarding mash ph and water amendments. Do you monitor mash ph or do any water amendments prior to the mash? I don't recall seeing you do this or mentioning it in the videos. Thanks!
Hi, glad you are enjoying my videos,plenty on the channel! I have mentioned water adjustment in one or two videos. The area that I live is blessed with fantastic water via the local mountains. I do very little adjustment because of this. A small amount of ph lowering goes on. For this brew though I left it as is because this was more traditional for this style of beer.
Ha. No particular order...... but you know the wife's place at the top :-) That was a darn interesting thanks David.
Peter Scandlyn haha, glad you enjoyed it Peter :)
Hey David, where did you get that mash paddle? Be keen to get one of those.
It was made in Bergen, Norway by a local prison, sold by a local homebrew store. I am not sure if they still sell them, I moved closer to Oslo over a year ago.
Yes 🍻
Hi David. I have no pilsner malt at the moment. Would a 100% pale (possibly together with some special malts) bill work?
Anders Bolager Yes it sure would Anders. Traditionally they would just use pale malt. The 50-50 mix is a modern day preference because people think it tastes better.
I'm a little puzzled as to why in Norway, of all places, they use such a high fermentation temperature for their farmhouse ales. I understand it in France and even in Belgium, but 30+degrees in Norway? holy moly, how was this possible back then?
Fair question! The yeast dictates the temperature. Kveik originates and still exists on Norwegian farms. They have equipment for other uses that allows high temperatures. I am not quite sure how they managed before electricity but they did!
Ah, I see. Thx for the fast reply you Norwegian beer wizard
@@DavidHeathHomebrew Easier to light a wood fire than make a refrigerator.
Summer in Norway can be hot!
Hey David,
Trying to find some kveik yeast in Orange County... do you have any suggestions on where I can track some down? Thanks for the great video.
To get the real stuff you will need to import kveik privately from Norway. This should change late this year or early next year when true kveik strains come onto the market. Currently the commercial stuff is not real kveik. There is a facebook group for buying real kveik from Norway. Let me know if you are interested and I can give you details.
David Heath absolutely. I would be very interested in getting that info
There is a facebook group called «Kveik kjøp - salg» This means buy & sell. If you join that and just use English they are happy with that. There are several people selling kveik of all sorts there. Trustworthy people and they are happy to ship to the US.
David Heath thanks so much
Always happy to help :)
No smoked malt? My understanding was that smoked malt was a crucial ingredient for Norwegian farmhouse ales. I brewed a version myself earlier this year, but I used a hefeweizen yeast because I was unaware of the existence of kveik. Any idea how I might be able to get any of this kveik in the US? I quite enjoyed my take on a Norwegian farmhouse ale, but wasn't overly happy with the yeast, and would like to try again with the proper yeast.
+Evan Friend To get real kveik you should join the facebook group «kveik» , just be sure that its dried and it will survive the journey. Its fair to say that smoked malts are used, just not in all.
Check out this recipe:- ruclips.net/video/mRiHwHIJunc/видео.html
David Heath I actually called up my local homebrew shop, and it turns out they're carrying a kveik from a manufacturer called The Yeast Bay. I've never used their yeasts before, but I bought one, and I'll do that brew probably next week. As for that recipe, it's somewhat similar to the one I used before, but you use like 5% smoked malt, whereas my recipe used like 70% smoked malt (I'm a big fan of smoked malt). The rye is interesting though, I'll have to add some to my grain bill next time. Unfortunately, I'm not on facebook, and refuse to get on facebook for a number of reasons (namely that they're Orwellian and that, through whatever algorithm they use, they managed to correctly identify two friends of mine from the Marine Corps and another friend from college, plus a third Marine Corps friend's ex-wife, despite me never having had a facebook account and having been out of the Marine Corps for close to a decade at the time and out of college for a few years as well), so a facebook group doesn't do me much help.
+Evan Friend I really cannot recommend any of the commercial strains of kveik. They are just one isolated strain, compared to the many that make up the real stuff. Better than nothing I guess. Yeah, I know what you mean about Facebook but its a very good thing for groups. There are many on there for brewing that I am a part of. As for the smoked malt it just isnt used on those large levels in Scandinavia like it is in the US.
Smoked malt is mostly used in Stjørdal, Trøndelag.
Did you do the follow up tasting notes?
Yes, I think within that same series. There are various parts in a playlist.
Can you share the link for the facebook group please, I can not seem to find it
Sure he it is:- facebook.com/groups/kveik/
do you also use mini kegs? I think i saw one on GF group on FB.
TDC314 Yes ive got tap a draft. Its not perfect but it works well enough :)
were did you buy it? i am searching the same thing (i am from belguim)
TDC314 I got mine from a uk homebrew store.
TDC314 www.brewuk.co.uk/blichmannthrumometer.html
also the stainless steel mini kegs of 2 - 5 l?
10:55 that’s savage David
Haha :)
Sounds a bit like Sahti!
Antti Järvenpää Quite different styles but related in ways yes. Unlike Sahti these dont have much or any real juniper taste.
;-)
:)
No extra protein on your brew 😆😆
Who knows, perhaps u end up creating a whole new thing: Bug Beer 😉 or Bugweiser !
Its simply how these Norwegian farmhouse styles are.
@DavidHeathHomebrew ja 🤓👍
Veldig interesant videoene dine, tusen takk.
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