Hazy Overnight (Series 038)

The first big swing we took using the Norwegian Kveik yeast, a relatively new addition to the beer scene which is known for fermenting in temperatures upwards of 100 degrees and can finish fermenting a beer in less than 72 hours. This was our first time working with it, but I think we're sold on it moving forward. On top of the Kveik... we hopped a minimal amount of classic west coast Centennial hops on the bittering and then a metric boat-load of all New Zealand hops (Wakatu, Rakau, Montueka) from Freestyle Hop Farms on the Dry Hopping, creating a straight-up fruit cocktail of an IPA. Show Less