Traditional Eastern Norwegian Brew: Semi Raw Ale (Part 1 of 2)
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- Опубликовано: 8 сен 2024
- Our good friend Ivar Geithung sent us these clips as he brewed a traditional Eastern Norwegian ale that is cold mashed overnight and then full-mash boiled the next day before being strained and fermented with kveik slurry in his gil. Part 2 showing fermentation and tasting notes coming soon. [We apologize for the low video quality. It was downloaded from Facebook Messenger and then assembled. Hopefully, though, you like the information and glimpse into the world of Ivar's farmhouse brewing.]
More Kveik Connection videos:
• The Kveik Connection
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See this style of brewing done on somewhat more modern equipment in USA here: ruclips.net/video/zrJwAGJjZz4/видео.htmlsi=mCTq6P4ixK7HE9g9
Thanks to Ivar for documenting and sharing and to you for putting them all together for us.
When you use a cauldron....yes a cauldron for a kettle, well that's just bad ass in my book.
Enjoyed the video. Thank you!
Awesome stuff! Kveik is truly amazing as is the traditional brewing methods of Scandinavia
It's beyond magical!
Jep, git er done! The bubbles at the end sounds like rain. Keep the Norsk brew sessions coming please, love em!
Yup...this was a good episode!
Jepp!
Dang, the yeast took off quick! Cool video, love the old guy checking to see how it was going.
The older guy, Ivar Husdal, is a very kind man and a local/regional historian. Was an honor to meet and talk with him last year. We have a full video interview with him coming soon. Ivar the Younger says his cellar already smells of dark cherry esthers from the fermentation!
Yep
Jepp!
Thanks! Another great video from Ivar. Thanks for posting it!
Yep. Amazing. Love it. Kveik is my house ale strain now. Had been for a while.
Jepp!
Jeep! ;)
A new question about the temperatur on the Juniperinfusion I use .
The answer . I use close to boiling temperatur. And I mash in a way very few do . So the answer for homebrewers should be 72 to 74 C . But in this brew . The temperatur slowly goes from 4 C the day before to 15 Min boil during brewday . Then I add boiling Juniperinfusion.
Yep!! Love it. Thank you for sharing
Just bloody brilliant!
Regarding traditional evidence of temperatur to " pitch" kveik. You aim for bllodwarm or milkwarm . So between 37 and 39 C . The kveik go easy up to 42C .
I want to do a beer like this. Of course I would name it “yep”. Seems like a cool process.
Finally! Great video! thanks
This isn't the footage we shot last year which is coming soon after I finish grad school next week. But glad this is making you happy!
Jepp!
Amazing.
Hello,
What is being used to get it from boiling temperature to Pitch temperature for Kveik what temperature was the kveik pitched at?.
How much water was in the mash?.
Kind regards.
Jack.
Jepp. Viking brew. Was the malt milled? Must have been. No stainless steel or plastic to be seen. Nice 👍
Hello,
What temperature is the Juniper infusion water at added to the malt in the mash
Please.
yup
Juniper and elder wood will be the next big thing since citra and galaxy, 😂
Is there going to be a part 2 ?
This is so incredible,Is this recent footage ? Do you have contact with these brewers,if so I would love for you to take trip there to document actual temps, and document more details of there process. I’m willing to donate $100 to make that happen I’m sure you could get more donations
So what’s the recipe?
"Small brew" "only 25 kilos of malt."
...wat.