Kviek

Kuh-Vike (like bike). The outlier. The weirdo. But so damn awesome. The yeast used to make this hazy, hoppy ale hails from the fjords of Norway. It originated as a farmhouse strain that could be harvested, dehydrated, and rehydrated again, and put right back to work. This yeast can ferment anytime of year, in temp far colder than traditional cool fermentations like lagers, or in extreme heat like we have here in SWLA. A fermentation temperature that reached the upper 90's F at its peak and took only 76 hours to complete produces a beer of fascinating complexity after extended conditioning. Kevin yeast bio-transform any hops you throw at it in surprising ways. Incidentally, we threw quite a few its way. An in-house favorite. Show Less