There is a rich tradition of farmhouse ale in Norway - farmers brewing ale for their own use. Yeast is dried each time and re-hydrated when it’s time to brew again. Yeast strains are handed down through generations on the farm. It turns out these yeast strains are quite a bit different from what we’re used to in brewing, and we got hold of some. We’re still working on a recipe for a full traditional Norwegian Maltøl (farmhouse ale with juniper branches!), but in the meantime, we thought we’d toss some in a pale ale recipe and see what happened. It’s a quirky beer, with fascinating citrusy flavors, all of which come from the yeast itself. We’re pretty happy with the results, even if we’re not sure what it’s supposed to be.