Kveik Blending, Raw Brewing & Souring with Eik Og Tid brewery

This video covers the topics of Kveik blending along with raw brewing and souring techniques from the vast knowledge found at the Eik og Tid brewery .
Eik og Tid are located at the following address:- Hasleveien 28,0571 Oslo, Norway
Brewery visitors should call ahead using this telephone number:- 0047 24 02 22 12
They have a tap room that is open on Fridays from 16.00 - 00.30 and on Saturdays from 13.00 - 00.30.
Some of the images shown in this video were supplied by Eik og Tid and were taken by Espen H Groven.
My thanks and credit go to both the brewery and Espen for the use of these.
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae

[@iversenstudio]

Oh david, wonderful stuff! Glad I found out that there were 2 new videos I hadn't seen. Double the pleasure

[@DavidHeathHomebrew]

Many thanks Martin :) I have more coming soon also :)

[@karrea4128]

Very interesting video David, thank you!

[@DavidHeathHomebrew]

Thanks Jennifer :)

[@AllianceOfCalgon]

Top quality video David. Kveik is amazing, Look forward to the next.

[@DavidHeathHomebrew]

Many thanks, much appreciated :)

[@A2an]

Lovely to hear from you again, nice video

[@DavidHeathHomebrew]

Many thanks Allan, more coming very soon!

[@Kazaii64]

Welcome back & Thanks!

[@DavidHeathHomebrew]

Many thanks Mark, it is great to be back :)

[@itterman]

Awesome! Really love a good sour! Wish I could get this beer in Canada. I have found Arset Kveik from escapement labs works really well copitched with lacto blend and brett blend. Have one conditioning since Feb.. Raspberry puree ordered and once here will make a really nice raspberry sour. Arset seams to have a very good tolerance for acidity. 2 weeks at 25 to 27C and ph was down to 3.3 and sg was 1.008 now It should be closer to 1.005.

[@DavidHeathHomebrew]

Thanks Bruce. No worries there, you can brew your own :)

[@Azathoth67]

Thanks David, can't wait for the recipe!

[@DavidHeathHomebrew]

I am looking forward to it myself :)

[@StarWarriorMusic]

Awesome video! I recently used kveik for the first time on one of your recipes. I did your belgian blonde scaled to 5 us gallons and used voss for the orange blossom esters. Came out pretty great but still needs a while to condition. Great video and great to have you back!

[@DavidHeathHomebrew]

Great to hear, many thanks :)

[@mrow7598]

Welcome back!

[@DavidHeathHomebrew]

Thank you, it is great to be back :)

[@martinmorsing3098]

Hi David, thanks for another great video. I could't hear/understand what you said about the temperature Eik Tid recommends for barrel aging? Best, Martin

[@DavidHeathHomebrew]

Hi Martin, glad you enjoyed it. They do not have any real temperature control, so they are simply using ambient temperature and area heating during the winter. This has only proven to not work during high summer temps.

[@manueldiaz8076]

Hey David, I watched this video and was very much intrigued. Where you able to make the second part of this? I cannot find!
Cheers

[@DavidHeathHomebrew]

No, sadly not. I may look to revive it though :)

[@TapedTogether]

@@DavidHeathHomebrew Was the recipe published anywhere (Facebook etc..)?

[@DavidHeathHomebrew]

No. The arrangement is video approval first before I can reveal it also. I will put this on my list and see if I can make it happen soon

[@TapedTogether]

@@DavidHeathHomebrew Fantastic, thanks!

[@DavidHeathHomebrew]

:)