{"id":2010,"date":"2019-05-15T16:39:04","date_gmt":"2019-05-15T16:39:04","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/?p=2010"},"modified":"2019-05-15T16:39:09","modified_gmt":"2019-05-15T16:39:09","slug":"norwegian-fog","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2019\/05\/15\/norwegian-fog\/","title":{"rendered":"Norwegian Fog"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignleft is-resized\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"2012\" data-permalink=\"https:\/\/suigenerisbrewing.com\/index.php\/2019\/05\/15\/norwegian-fog\/kf_hops\/\" data-orig-file=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2019\/05\/kf_hops.jpg?fit=785%2C1200&amp;ssl=1\" data-orig-size=\"785,1200\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"kf_hops\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2019\/05\/kf_hops.jpg?fit=670%2C1024&amp;ssl=1\" src=\"https:\/\/i1.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2019\/05\/kf_hops.jpg?fit=670%2C1024\" alt=\"\" class=\"wp-image-2012\" width=\"200\" height=\"256\"\/><figcaption>That&#8217;s a lot of hops!<\/figcaption><\/figure><\/div>\n\n\n\n<p>Toady&#8217;s post is a recipe and tasting note for the a quickly brewed sour <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/tag\/kveik\/\">kveik<\/a>. This is my take on the currently popular dry hopped sour &#8220;style&#8221;, but also draws from the other popular fads, hazy IPAs and kveik-fermented beers.<\/p>\n\n\n\n<p>This beer  is brewed with a mix of wheat, oats and pilsner malt, to create a foggy appearance. It is then <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/category\/sour-n-wild\/rapid-sours\/\">quick-soured<\/a> with probiotics, and fermented hot with <a href=\"http:\/\/www.garshol.priv.no\/download\/farmhouse\/kveik.html#kv9\">Ebbegarden kveik<\/a> to create some intense tropical flavours. To finish, the beer is dry hopped with 150 g (~5 oz) of tropical hops.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Recipe &#8211; Norwegian Fog<\/h3>\n\n\n\n<pre class=\"wp-block-preformatted\"><strong>Specifications<\/strong>\nBoil Size: 32.56 L\nPost Boil Volume: 26.56 L\nBatch Size (fermenter): 23.00 L   \nBottling Volume: 20.00 L\nOG: 1.056 SG\nFG: 1.009\nABV: 6.1%\nEstimated Color: 3.6 SRM\nEstimated IBU: 0.0 IBUs\nBoil Time: 60 Minutes\n\n<strong>Ingredients<\/strong>\n<em><strong>Amt       Name                      %\/IBU\/Time<\/strong><\/em>\n0.10 kg   Rice Hulls (0.0 SRM)      1.7 %\n2.72 kg   Wheat Malt (2.0 SRM)     47.1 %\n2.50 kg   Pilsner Malt (2.0 SRM)   43.3 %\n0.45 kg   Malted Oats (1.0 SRM)     7.9 %\n1.00 tsp  Irish Moss (Boil 10.0 mins)  \n5 caps    Jamieson Women's Probiotic (<em>L. acidophilus &amp; L. plantarnum<\/em>)\n300 ml    Ebbegarden Kveik \n56 g      Mosaic [12.25 %]         Dry Hop 3.0 Days\n28 g      Citra [12.00 %]          Dry Hop 3.0 Days  \n56 g      Motueka [7.00 %]         Dry Hop 3.0 Days\n\n\n<strong>Mash<\/strong> \nSingle Infusion, Light Body, Batch Sparge\n  -Mashed in with 16L of water at 73C\n  -Held at 64.4C for 75 min\n  -Batch sparged with 24 L of water at 78C\n\n<strong>Boil<\/strong>\n   -Boiled for 60 min\n   -Added Irish moss 10 min prior to end of boil\n   -Chilled to 40C and transfered to a carboy\n\n<strong>Souring<\/strong>\n   -Added heat belts and temperature controller to the carboy\n   -Wrapped in insulation, and set temperature to 37C\n   -Added 5 capsules of probiotic pills and held at 37C for 28 hrs\n\n<strong>Fermentation<\/strong>\n   -After ~28 hrs of souring, fermenter temperature was\n    decreased to 35C\n   -300 ml starter of Ebbegarden Kveik was pitched\n   -Fermentation was held at 35C for ~ 5 days\n\n<strong>Dry Hop &amp; Kegging<\/strong>\n   -Carboy was cooled to celler temperature (~16 C)\n   -Hops were added as a single addition\n   -Headspace was purged with CO2\n   -Dry hopped for 3 days, then transfered to a CO2 purged keg\n   -Force carbonated, 35 PSI for 28 hours<\/pre>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Sour Kveik &#8211; Tasting Notes<\/h3>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"2013\" data-permalink=\"https:\/\/suigenerisbrewing.com\/index.php\/2019\/05\/15\/norwegian-fog\/kf1\/\" data-orig-file=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2019\/05\/kf1.jpg?fit=1040%2C2080&amp;ssl=1\" data-orig-size=\"1040,2080\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"kf1\" data-image-description=\"&lt;p&gt;A Pint of Norwegian Fog Sour Kveik&lt;\/p&gt;\n\" data-image-caption=\"&lt;p&gt;Norwegian Fog Sour Kveik&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2019\/05\/kf1.jpg?fit=512%2C1024&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2019\/05\/kf1.jpg?resize=256%2C512&#038;ssl=1\" alt=\"\" class=\"wp-image-2013\" width=\"256\" height=\"512\" srcset=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2019\/05\/kf1.jpg?resize=512%2C1024&amp;ssl=1 512w, https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2019\/05\/kf1.jpg?resize=150%2C300&amp;ssl=1 150w, https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2019\/05\/kf1.jpg?resize=768%2C1536&amp;ssl=1 768w, https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2019\/05\/kf1.jpg?w=1040&amp;ssl=1 1040w\" sizes=\"auto, (max-width: 256px) 100vw, 256px\" \/><figcaption>Norwegian Fog Sour Kveik<\/figcaption><\/figure><\/div>\n\n\n\n<p><strong>Appearance:<\/strong> Golden and hazy AF. Much to my delight, it also has a course white head which sticks around for a while.<\/p>\n\n\n\n<p><strong>Aroma:<\/strong> Tropical fruit &#8211; mango and papaya mostly. Subtle lactic twang in the background.<\/p>\n\n\n\n<p><strong>Flavour:<\/strong> 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.<\/p>\n\n\n\n<p><strong>Mouthfeel:<\/strong> 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.<\/p>\n\n\n\n<p><strong>Overall:<\/strong> This is a damned good beer, and one which I plan on brewing again soon&#8230;with one minor tweak to amp-up the fruit character.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Toady&#8217;s post is a recipe and tasting note for the a quickly brewed sour kveik. This is my take on<\/p>\n","protected":false},"author":1,"featured_media":2011,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,1,7,17],"tags":[70,165,131,52,53],"class_list":["post-2010","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-homebrewing","category-rapid-sours","category-recipes","category-sour-n-wild","tag-kveik","tag-lactobacillus","tag-quick-sours","tag-recipe","tag-tasting-notes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Norwegian Fog Sour Kveik NEIPA - Sui Generis Brewing<\/title>\n<meta name=\"description\" content=\"Recipe and tasting notes for a sour kveik - a fun twist on the new fad of dry-hoped sours and on NEIPAs. 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