Chip’s official tasting notes for three kveik-fermented farmhouse homebrews (haimabrygg) from our friend Ivar A. Geithung in Norway. We’re flying to Norway to document this traditional style of brewing and capture interviews with farmhouse brewers. Related Links: We’re going to Norway to brew with Ivar! Support the effort by donating (and get cool rewards!) More
Chip, Bryon and Joel taste their way through a flight of four beers fermented with different kveik: a fairly simple beer fermented cool; and a witbier, a Centennial ale and a Spotted Cow clone all fermented warm. Part of The Kveik Connection video series ahead of our trip to Norway in September 2019. Support Chop
The Kveik Connection Series | We sample two beers brewed in the tradition of Norwegian Raw Ales with a long mash, no boil, and fermented with two different kinds of kveik: one with the Kveiking blend from Imperial Yeast, the other with Otterdal dried kveik sent to us from Norway by Ivar A. Geithung.
