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<\/a><\/div>\nMy contribution to this years exchange is a Kveik, a Norweigian Farmhouse Ale, with a twist…my goal with this beer was to \u201creimagine\u201d what the vikings who settled the north-east coast of Canada a millennium ago may have brewed. So in place of traditional Norweigian ingredients (juniper, European hops) I used instead spruce and wild hops native to Canada’s far north.<\/p>\n
Recipe and various notes & ramblings can be found below the fold – I’ll post full tasting notes on the official day for my beer in the advent exchange. The traditional Norwegian Kveik is made using juniper branches in place of spruce \u2013 branches are seeped in the mash and sparge water to make a juniper \u201cinfusion\u201d and the mash tun is also lined with branches as a sparge aid. In palce of spruce you could use juniper, but be careful as some of the ornamental junipers used in gardens are toxic. Culinary juniper berries are also an option, but apparently they give a very different flavour.<\/p>\n The strong orange character of the yeast is very intriguing, and unlike other beer yeasts, there are no notable off-flavours produced by this yeast at these high fermentation temperatures. I think this yeast may work well with dark malt beers – chocolate stouts in particular, potentially creating a beer similar to orange-infused chocolate. Others have had luck using Kveik yeast to emphasise the citrus nature of new-world hops; I actually attempted this with my Black Adder IPA<\/a>, with some success, although once again my fear of high fermentation temperatures muted the character of the yeast.<\/p>\n A short documentary (with English subtitles), following a brew-day, has been posted to Vimeo
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\nRecipe and Brewing Notes<\/h2>\n
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\nRandom Thoughts<\/h2>\n
\nMore on Kveik<\/h2>\n<\/div>\n
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