Toady’s post is a recipe and tasting note for the a quickly brewed sour kveik. This is my take on the currently popular dry hopped sour “style”, but also draws from the other popular fads, hazy IPAs and kveik-fermented beers.
This beer is brewed with a mix of wheat, oats and pilsner malt, to create a foggy appearance. It is then quick-soured with probiotics, and fermented hot with Ebbegarden kveik to create some intense tropical flavours. To finish, the beer is dry hopped with 150 g (~5 oz) of tropical hops.
This is a fantastic summer beer. Crisp, refreshing and with a pronounced tropical flavour, but with a low bitterness that makes this an easily quaffable brew.
Recipe – Norwegian Fog
Specifications Boil Size: 32.56 L Post Boil Volume: 26.56 L Batch Size (fermenter): 23.00 L Bottling Volume: 20.00 L OG: 1.056 SG FG: 1.009 ABV: 6.1% Estimated Color: 3.6 SRM Estimated IBU: 0.0 IBUs Boil Time: 60 Minutes Ingredients Amt Name %/IBU/Time 0.10 kg Rice Hulls (0.0 SRM) 1.7 % 2.72 kg Wheat Malt (2.0 SRM) 47.1 % 2.50 kg Pilsner Malt (2.0 SRM) 43.3 % 0.45 kg Malted Oats (1.0 SRM) 7.9 % 1.00 tsp Irish Moss (Boil 10.0 mins) 5 caps Jamieson Women's Probiotic (L. acidophilus & L. plantarnum) 300 ml Ebbegarden Kveik 56 g Mosaic [12.25 %] Dry Hop 3.0 Days 28 g Citra [12.00 %] Dry Hop 3.0 Days 56 g Motueka [7.00 %] Dry Hop 3.0 Days Mash Single Infusion, Light Body, Batch Sparge -Mashed in with 16L of water at 73C -Held at 64.4C for 75 min -Batch sparged with 24 L of water at 78C Boil -Boiled for 60 min -Added Irish moss 10 min prior to end of boil -Chilled to 40C and transfered to a carboy Souring -Added heat belts and temperature controller to the carboy -Wrapped in insulation, and set temperature to 37C -Added 5 capsules of probiotic pills and held at 37C for 28 hrs Fermentation -After ~28 hrs of souring, fermenter temperature was decreased to 35C -300 ml starter of Ebbegarden Kveik was pitched -Fermentation was held at 35C for ~ 5 days Dry Hop & Kegging -Carboy was cooled to celler temperature (~16 C) -Hops were added as a single addition -Headspace was purged with CO2 -Dry hopped for 3 days, then transfered to a CO2 purged keg -Force carbonated, 35 PSI for 28 hours
Sour Kveik – Tasting Notes
Appearance: Golden and hazy AF. Much to my delight, it also has a course white head which sticks around for a while.
Aroma: Tropical fruit – mango and papaya mostly. Subtle lactic twang in the background.
Flavour: Hot diggity, this is a good beer. As with the aroma, flavours of mango and papaya dominate. Beneath this are flavours of citrus and a subtle resinous note. Al of the hop flavour is overlaid on a modest lactic bitterness and a breaddy malt character.
Mouthfeel: The beer is dry and crisp, but with enough mouthfeel to avoid feeling thin. This beer is very thirst quenching, and finishes with a lingering tropical fruit note.
Overall: This is a damned good beer, and one which I plan on brewing again soon…with one minor tweak to amp-up the fruit character.