What’s Brewing? Kveik yeast speeds up brewing process, adds variety to menus

An ancient Norwegian yeast is the new kid on the block for brewers.

Kveik — which simply means “yeast” in western Norway — is derived from strains of brewing yeast that have been used in Norwegian farmhouse ales for generations. You may already have consumed a beer that was fermented with kveik yeast and didn’t even know it. Kveik is exciting for both brewers and craft beer consumers, and here’s why:

For brewers

When making beer, it only takes hours to combine the grain with hot water (mashing in), boiling the sweet liquid (wort) and adding hops. Once the yeast is added (pitched), it is considered beer. A typical brewer’s yeast is going to need two to three weeks and sometimes even longer to ferment before it’s ready to drink carbonated.

Kveik yeast changes things because it only needs as little as three days or up to one week to finish. The significant reduction in time means brewers can produce more beer and add variety to their menus. That’s a huge deal for brewers.

For consumers

Craft beer consumers can enjoy a beer produced with kveik yeast for the fact that, when it’s pitched at high temperatures, it produces no medicinal aromas or harsh flavors of alcohol in the beer.

Since kveik ferments in days rather than weeks, we can expect to see more variety on the menus more often at our favorite craft brewery. Rather than a brewer having to schedule a beer weeks in advance to be made, packaged and ready for us to drink, they can quickly brew up an experimental batch using kveik and have it ready to go within a week.

Kveik produces a fruity and juicy character that lends itself well to all variations of IPAs, as well as the most popular beer styles including porters, stouts, barleywines and more.

Cinderlands Beer Co. and Four Seasons Brewing Co. are just a couple of the area breweries that have been using kveik yeast.

Ask for it the next time you stop to imbibe at your favorite brewery. Here are a few beers fermented with kveik yeast that you can sample. Cheers!

Four Seasons Brewing Co. (Latrobe) Norwegian Lights IPA (6.7% ABV). Pours an opaque light orange color with aromas of orange and citrus fruit. Flavors follow the nose with orange citrus in addition to notes of tropical fruit. Light-medium body that finishes with a medium hop bitterness.

Insurrection Ale Works (Heidelberg) Kasvot Vaxt, American Pale Ale (5.5% ABV). Pours light yellow. Hopped it with copious amounts of Galaxy and Mosaic hops for refreshing and juicy citrus aromas and flavors.

Cinderlands Foederhouse (Lawrenceville) Squish, American IPA (6% ABV). Pours light yellow with a bit of haze. Subtle citrus aroma. Light body with flavors of tropical fruit including pineapple. Soft mouthfeel with a medium bitterness and citrus finish.

Abjuration Brewing Co. (McKees Rocks) Norwegian Farmhouse Ale v1.1 (7.1% ABV). Pours hazy golden yellow. Aromas of straw, cereal grain and white crackers. Floral flavors with notes of rosewater, biscuit and herbs. Medium to light body. Finishes with a light honey flavor.