EARTH KVEIK: brewing a Norwegian Farmhouse ale in the Arctic | The Craft Beer Channel
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- Опубликовано: 5 дек 2017
- EARTH KVEIK: brewing a Norwegian Farmhouse ale in the Arctic | The Craft Beer Channel
It's chapter II, book II of our Norwegian Arctic odyssey as we brew a Norwegian farmhouse ale using local yeast and juniper with one of the town's most celebrated homebrewers, Eskild.
Learn about kveik, a yeast that fully ferments in 3 days at 39C, about the traditions of Norwegian farmhouse brewing, and what happens if you put a corked gluhwein in a mash (spoiler: BANG!).
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We brew beer for close to 20 years now. For the past several years (or since I got this fascination with Norway, to the point I moved to the country for the moment), we've been using fresh Norwegian farmhouse yeast to brew in the hot summers of Greece (even when having cooling chambers!). The result is always fantastic. It rips through 200 liters of 1.060 OG in 12 hours. I like the very delicious orange taste I get that isn't comparable with anything else. It's truly that good, like a freshly grated orange peel.
I am from and live in Hornindal, Norway, the village where we have the yearly kveik beer festival and we have a strong ongoing tradition of brewing "konnjøl" (farmhouse beer) on the farms. My grandfather and his father brewed in the basement of the house I live in. The beer that they made and is the traditional way, is very low in carbonation, fairly sweet, round mouthfeel, some light bitterness from juniper and hops and a pronounced taste of grain. That's actually why it was and is called konnjøl, which means grain beer. The most particular thing about this beer is that they didn't boil the wort. They first boiled water with juniper bushes to make einelåg (juniper infusion), then they mashed at around 74 c for 1 hour or more. Then they cooled the wort down to around 30 c and poured in the starter, that was a glass of the wort with kveik put in. Then around 2-3 days after, the beer was finished, and they harvested the kveik from the top of the fermenting barrel and then they poured the beer over in storing wessels, but not after drinking and tasting. This event is called "oppskåkje". It means the act of breaking off the fermentation and declaring the beer finished and then enjoying it. Skål!
Wow thanks for the information. Amazing to hear that the boiling and mashing process is reversed!
@@TheCraftBeerChannel Yes, but the juniper infusion I suspect takes care of any impurity or infection, at least if tools and vessels are kept clean. Some hops are added, but not a lot, for 100 liters maybe 200 grams.
Got to love the kveik yeast. I've been brewing with it for nearly two years now and I've tried nearly every style possible with it. It's a phenomenal workhorse. Going for an Imperial stout this weekend👍
Love the vlogs fellas, always interesting. Dope to get a look into a beer scene most of us wouldn't get to see. Cheers!
Awesome looks like you guys had so much fun 🍻😃
Loved the video as always! thanks for sharing. cheers!!!!
So interesting...Thank you!!!
Really cool video! Never heard of this before so very interesting. Cheers!
nor had we! Fascinating history, style and yeast!
I had a Spruce Kviek at Haliburton Highlands Brewing in Canada in October. First time I'd heard of it. Unusual.
+Kevin O'Donnell in canada? Awesome! I wonder if it was a local strain or just a coincidence another cold place brewed one.
The Craft Beer Channel the head brewer did tell me how they came across it but I can't remember it for the life of me. I think I was too taken aback by the fermentation time.
I had my first farmhouse ale the other day, it had almond, pinaple and lemon juice and coffee , super light and refreshing at a surprising 6,5% abv. Unfortunelly there is only one brewery in Brazil that does that style and they only brew it once a year.
only one in the whole of Brazil!? That will change soon no doubt. Was it a dark beer to get the coffee or was the coffee added?
Everything was added.... There are a few small breweries that probably make it here and there, or have made it in the past but they are very underground and hard to find, if there even is any in the market right now. The one I had is from a very well known brewery here in Brazil called Wäls, as a matter of fact they brought home quite a few medals from the World Beer Awards who happened in London this year, they brew another Farmhouse with vanilla, and a lot of other Belgian style beers including Dubbel, Trippel, Quadruppel, Brut beers and more.
that sounds like a very interesting combination!
👍👍
Crazy weather conditions they have over there :D
but I don't see how that influences the beer itself tho, it's not like they put the barrels outside to freeze over :p
Did we say the weather did?! If anything it's the opposite - how a local yeast can develop that likes to ferment at a temperature NEVER recorded in that region of the world is beyond me.
Yep
If anyone wants to brew with this yeast just search for "Voss Kveik", there are a few yeast labs that sell it.
thanks for the tip!
Also, I live in the UK. Does anyone know where I can get any Kveik to brew with please!?
www.bryggselv.no/the-yeast-bay/103091/yeast-bay-sigmund-s-voss-kveik-ale-gj%C3%A6r-til-%C3%B8lbrygging
Hey Guys :) Is there a chance that you would post a recipe for this beer somewhere. You said in the video that it'll be on the website, but I wasn't able to find it anywhere.
Thanks for making great videos!
Cheers!
hey! We have tried and failed a few times to get the recipe from the guys over in Norway - we'll try again!
@@TheCraftBeerChannel Goodluck! Those stingy Norwegians😀
@@TheCraftBeerChannel The recipes are available and not hard to find. This book is the very best about farmhouse brewing:
www.garshol.priv.no/blog/402.html
Thank you for the video. Where did you post the recipe?
+Brent B still waiting on the brewer to send if over but will go on thecraftbeerchannel.com
@@TheCraftBeerChannel Was this recipe ever posted? Thanks!
Woody! Ah, astringent, yes...
Jonny's technical abilities and vocabulary know no bounds.
Where is the recipe?
+Alec Cook it will be on the website (craftbeerchannel.com) but not yet - getting final bits from eskild.
Hi! I'm number twelve!
always impressed with Brits’ total refusal to learn to pronounce anything correctly