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So first off, thank you @moots for bringing this to attention. I just happened to have had a book on hand at the time with a section all about Norwegian Farmhouse Ale and Voss' Kveik Yeast. I came up with a simple 2gal recipe that I'm fermenting now. I am very excited; the yeast is supposed to impart some funky notes and citrus fruit flavors which should marry well with the juniper berries. -1lb light DME -2lb dark bohemian floor malt -1oz Hallertau hops (14g for 40; 14g for last 15mins) -14g juniper berries (for 10mins) -Voss Kveik Yeast OG: 1.044 Any thoughts or comments? I will update in a week.