The devil in marketing is that it can convince you that you need something that you have never previously heard of, or ever dreamed that you needed. I’m not drawing a straight parallel between, say, the Zune and Sigmund’s Voss Kveik, but I think the drive to grab the next, hot thing either plays to your early adopter personality, or you are the type who is happy to let other people test the latest, shiny thing.
As a home brewer, there’s not a lot of downside to trying the latest yeast, hop or adjunct. If things go horribly wrong, you are only out 5 gallons and you’ve learned something. Perhaps only that being an early adopter is a roll of the dice.
When The Yeast Bay announced that they had isolated a single strain of saccharomyces cerevisiae from a Norwegian farmhouse blend, I knew I needed this thing in my life. I also did not have a keg to share at Homebrew Con in Baltimore, and this was an interesting experiment to bring to Club Night.
The kveik, that was supplied by Sigmund Gjernes who does the Lars Garshol blog, is a Norwegian word for “yeast” and refers to, at least in this scenario, yeast is reused for generations and generations in Norwegian farmhouse brewing. The yeast is traditionally captured on these interesting and intricate rings that are covered in the yeast and then hung on a wall to wait for the next batch of beer.
Kveik Yeast Ring picture stolen from http://www.garshol.priv.no/blog/291.html
The beer is made from pilsner malt, saaz hops and water infused with juniper branches, and the kveik is added to ferment. My understanding of the kveik was that is a faster fermenter that throws some spice and orange peel flavors and aromas, while keeping the phenolics and fusel alcohol low despite higher fermentation temperatures.
I ordered this yeast and planned out a recipe and brew day that mostly mirrored a traditional saison. The reason for this was I wanted to get a good understanding of the yeast before adding traditional flavors like juniper. And I would be using a juniper berry tincture, instead of branches, to make the spice easy to add before kegging. The story behind Norwegian farmhouse beers is very interesting, but this was to be just an initial test of the yeast.
Yeast Bay Sigmund’s Voss Kveik
I built up a 2000ml yeast starter in the traditional way and added it after I had crashed the wort down to 70F. The starting gravity was 1.061 (15 Plato) and I aerated and pitched the yeast planning for it to free rise naturally. In order to understand if it did suppress phenols and fusel alcohol, I needed it to run hot.
Within 10 days, the gravity dropped from a 1.061 to 1.005 (7.4% ABV). I had a few weeks before the batch needed to be kegged, so I let it remain in primary for a little longer. Between the 10th and 20th days of primary, it dropped another 4 points to a final gravity of 1.001. Great attenuation, but more saison-like in terms of speed for fermentation to terminal.
The final beer, before the tincture, was low in phenols and perceived alcohol despite reaching the mid 80s in fermentation temperatures. There was some spice in the way of a light pepper, but very restrained if you expected saison levels of spice. I sensed a hint of the orange peel, but it was more lemon-like to my tastes and subdued citrus brightness.
Dark Norwegian Farmhouse picture
I added a tincture of juniper berries at bottling to give it a hint of what I thought a traditional Norwegian farmhouse beer would be, but I kept that light so as to not overpower the spice and lemon of the base beer.
All and all, I was impressed with the subtlety of the beer despite the high fermentation temperature and delicateness of the yeast driven flavors and aromas. I have heard others mention that this yeast would be great for IPAs, and I can’t disagree. The dryness and clarity of the final beer would benefit the style and the citrus flavors would support big, bright American hops.
The Nørwegian Farmhøuse (my apologies for abusing the “ø” for my amusement) was poured during Club Night and promptly kicked before 9pm. It got solid feedback and obviously big interest from the crowd. Even drinkers who said they don’t like juniper found it refreshing and easy to drink. Perhaps too easy.
I hope to reuse the yeast for an American IPA, at Belgian yeast temperatures, in the coming weeks. I’ll report back about how that went.
The recipe I used is below.
Nørwegian Farmhøuse – Voss – 2016
OG: 1.061 (3/26/16)
FG: 1.001 (4/16/16)
12 lbs Golden Promise
0.5 White Wheat
0.5 Flaked Wheat
1 lb Cane Sugar
0.5 Magnum pellets 13.1% AA (60 min)
1.0 Czech Saaz pellets 2.6% AA (10 min)
1.0 Czech Saaz pellets 2.6% AA (0 min)
Wyeast yeast nutrient
Yeast Bay Sigmund’s Voss Kveik
Juniper tincture made and dosed at bottling
Kegged and brought to HomebrewCon 2016