Kveik: A Hot New Yeast Trend in Homebrewing

-Peter McMindes-

Norway has been using kveik for centuries, passing it down through generations of brewing families, providing unique characteristics to farmhouse ales. Kveik (pronounced “kwike”), means “yeast” in Norwegian, and the strain has remained relatively unchanged in areas that engage in traditional farmhouse brewing. The name kveik refers to the yeast itself, not the style of beer, and it is extremely genetically diverse while exhibiting characteristics not typical in other brewing yeasts.

Kveik strains can be used to create a wide range of beer styles beyond farmhouse varieties, including English Ales, NEIPAs, IPAs, as well as meads and ciders. Currently, American brewers are embracing this strain for many reasons, including, of course, the wonderful tasting, clean beer it produces.

Prior to the separation, isolation and preservation of single yeast strains in the late 1800s, brewers used clumps of yeast strains that were stored and reused from previous batches for later ones. While some stored their yeast clumps in bottles, others would dry the yeast on wood rings, logs, linen, or other materials where it could cling and remain undisturbed until dipped back into the next wort for fermentation. As newer methods of yeast selection and preservation developed, many Norwegian brewers stuck to the traditional method of preservation and non-purification, allowing modern brewers to capture and utilize this unique and historic strain.

Some of the unique characteristics of Kveik yeast are as follows:

1. Heat tolerance. Most Kveik strains have a temperature range of 65-100 degrees F while not producing fusel alcohols and off flavors most other yeast strains would certainly exhibit (or die) with these extreme temps. Some strains will produce cleaner and drier beer at higher ranges.
2. Flavor consistency. The flavor profile is maintained throughout the temperature range, which is unusual for most yeast strains. Ester profiles and flavor notes are fairly constant no matter the fermentation temperature, and will allow brewers to avoid fusel alcohols and overly fruity esters that are present in other yeast strains. They are generally non-phenolic as well. This is perfect for brewers who do not have the ability to hold their fermentation temperature at traditional ale temps throughout the process.
3. Fermentation is rapid. Most brewers can expect highly active fermentation to take off in less than 12 hours after pitching.
4. Can be pitched at much lower rates, as low as 1 Teaspoon per 25 liters of wort. Under-pitching can produce desirable esters and fruit notes.
5. Easily dried or harvested, stored and reused. Drying is fine but more time-consuming, and storing slurry in a refrigerator for over a year is not uncommon.
6. Kviek is highly flocculant, and will fall out of suspension very quickly after fermentation. This may affect carbonation levels if bottling, so you may want to pitch another yeast prior to packaging.
7. High alcohol tolerance. Great for ‘big” beers and DIPAs.

Several Yeast lab companies have made Kveik commercially available in the US. The strains I have experience with are as follows:

1. Omega HotHead™ OYL-057- Great for producing clean styles and non-phenolic. Maintains a stable ester profile, great for hoppy American Ales.
   1. Flocculation: Med-High
   2. Attenuation: 75-85%
   3. Temp Range: 72-98 F
   4. Alcohol Tolerance 11% ABV

 

2. Omega Voss Kveik OYL-061- Subtle orange citrus notes that match fruity hops well. Best fermented warm and non-phenolic.
   1. Flocculation: Medium
   2. Attenuation: 75-82%
   3. Temp Range: 62-98 F
   4. Alcohol Tolerance 12% ABV

3. Omega Hornidal Kveik OYL-091- Tropical flavor and aroma of fresh pineapple, mango and tangerine and compliments fruit forward hops. Ferments well at 90F+ and non-phenolic
   1. Flocculation: High
   2. Attenuation: 75-82%
   3. Temp Range: 72-98 F
   4. Alcohol Tolerance 16% ABV

4. The Yeast Bay Sigmund’s Voss Kveik – Light earthy spiciness, marked tartness with a unique ester profile of orange peel. Tends to produce drier beer at warmer temps and non-phenolic.
   1. Flocculation: High
   2. Attenuation: 78-83%
   3. Temp Range: 70-100 F
   4. Alcohol Tolerance 12% ABV

Final thoughts on Kveik: I am fairly new to this strain, having brewed only a few varieties with it. So far, I find this to be a beast because of its ability to chew through the wort in a matter of a couple days at crazy temps. The temperature range has given me the flexibility to ferment outside the temp chamber in any season, and I save money using less yeast to pitch (and with the ease of reusing over again).  It compliments American clean and hoppy beers by accentuating the fruit notes of the hops or giving a boost to the character of the “C” hops.  Overall, I highly recommend giving Kveik a try as it broadens the production range of any brewer.

To encourage you to give these Kveik strains a try, we’re including a couple of recipes that feature these yeasts:

Raw NEIPA

16% Barleywine

Cheers!