Today's the day for more dried Kveik! We'll be releasing the second culture in our dried culture releases; Framgarden Kveik!
We'll be stocking this on our Online Shop page at 6PM EST. We put a few more dried Hornindals up as well for anyone who was waiting for both cultures. There aren't many left so if you're looking to grab both at the same time make sure you're checking the page around 6!
The next two dried Kveik cultures up next will be Voss and Granvin. We'll release those both at the same time for those looking to purchase both for shipping purposes.
Yeast day! Lots of fresh yeastie boys from @escarpmentlabs , @whitelabsyeast , and @wyeastlab
Pictured are some new strains we brought in: Wyeast Old Ale Blend, Årset Kveik, Brett D, Brett Q, Ebbegarden Kveik, Spooky Saison, Uberweizen. Available in-store now and on the website shortly!
10 hours after pitching we have healthy fermentation from our dried Hornindal Kveik of a Mead!
This is one of my "jam" meads with lots of fruity esters, a full body, grade a vanilla bean and packed with cranberries.
We are packing up the dried Framgarden tomorrow to put on sale for Friday.
The next two dried Kveik we will release in a set of two. Which will be Granvin and Voss!
Hey #Chicago , our collab with @forbiddenroot is on tap now! We had a blast brewing this while in town for @fobab and hope you enjoy drinking it as much as we did making it.
#Repost @forbiddenroot with @get_repost
What do you get when you combine love of farmhouse ales, Chicago’s bitter cold, and a dash of humor?
How about a 3.9% ABV grisette with spruce tips and juniper called Thunderlord Jumbotron!
Our collaboration with @cbpfortworth is the perfect drink-all-day winter saison. Read more about the inspiration on our blog, link in bio. Happy Friday! 🌲
Treated myself to an early Chrissie present and bought two of these bad boys from @ssbrewtech. Chucking down a Christmas cider - orchard fresh juice with some toasted oak chips, cinnamon sticks and black tea. Fermenting with Sigmund Voss Kveik. Now for another fridge!🍻 #homebrew#homebrewing#cider#kveik
A bunch of pink peppercorns, lemongrass & lime zest heading into gin barrels today. These barrels have been aging mixed ferm saison for the past 6+ months that was fermented with kveik and a blend of Brett & souring bacteria. Packaging this tasty blend next week—followed by conditioning for many months. #haciendabeerco#lushvibes#mixedfermentation
Right here we have quite the hybrid. Fabrice from the contract brewery @appatdugrain threw together this mush-mash beer that combines three hyper-trending (and somewhat contradictory) Styles of beer. This is the Brut Kveik NEIPA. I know, right? Let’s crack her open.
The nose is bright, tossing intense citrus, light grassiness, and lots of subtle tropical notes at my senses. It has all the characteristics of a classic NEIPA and is pretty damn inviting.
The palate matches, delivering a lovely array of tropical fruits, complimented by citrus and some grassy hop funk. It’s very dry, but still rounded, and there is a velvety body that provides ample creaminess. An undertone of very overripe fruits adds something that I don’t love (maybe the Quebec malts), but otherwise this is actually really well executed and pretty damn tasty. The “brut” dryness works well and doesn’t make the beer come off bitter or astringent. Well done. Cheers! #appatdugrain#beerism#kveik#neipa#brutipa
SOLD OUT! Will restock after Xmas. Message us to get your order in.
A big pile of complicated looking wooden things have arrived at Craft Labs HQ this week! What are they you ask?! ⠀⠀
These are what are uncommonly known as ‘kveik rings’ or ‘yeast rings’ and are actually used as a storage device for yeast. They have a history of use in traditional farmhouse brewing in Norway and many other northern European countries.
The idea is you would dunk the wooden ring in your fermenting beverage to cover the ring in yeast, then hang it to dry until your next batch. When you’re next brewing you simply dunk the yeast coated ring in the wort to inoculate. And so on and so forth...
Do you want your own handmade beech wood kveik ring (~30cm diameter) for brewing or decorative purposes? We have some for sale, and we’ll be donating the profits to a fund set up to help the family of William Holden, who sadly passed away last month. William was a key figure in reinvigorating farmhouse brewing, especially with kveik. This is a really worthwhile cause and helps commemorate his contribution to the community! ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀
Drop us a message if you’re interested! We can ship across Europe. We’ll even throw in some yeast!
For #throwbackthursday here’s another shot of Rusty brewing our latest Staff Brew release: Rusty’s First Bjørn Norwegian Table Beer.
Dan asked Rusty to pour the hops in slowly so he could get a good shot. Rusty didn’t and this was his reaction to Dan yelling “I told you to pour it fucking slowly!” This ended up being a better shot anyways. Be sure to try this latest Staff Brew in our Tasting Room or fill a growler to enjoy at your own home table.
Rusty’s First Bjørn is the latest release from our Staff Brew program where any staff from any department can suggest a beer & if it gets green light: brews it start to finish. This Brew is a dry and refreshing hoppy Norwegian table beer fermented with Voss Kveik yeast. It’s then heavily dry-hopped with Moutere, Citra & El Dorado hops. Naturally hazy and bursting with fruity notes of white grapefruit, tangerine and tropical fruits.
Good afternoon! Our first run of dry Kveik - Hornindal is now available at https://www.mainiacalyeast.com/online-shop/ For any international orders please shoot us a PM as we can set up custom orders in the meantime of creating our international ordering website.
I made a hazy beer for brewers! I shall call it, "A Hazy Beer for Brewers". It's a blonde ale with a strong dosage of Noble hops, and fermented with Wollsæter kveik (pronounced like 'kwike'). #blondeale#kveik#homebrew#bitterbeerface
“On the road to El Dorado”, Norwegian farmhouse ale. A Sigmund Voss Kveik (pronounced kva-eek) in spalt select and dry-hopped with El Dorado. Kveik is an old Norwegian yeast and is passed down in families, usealy on a wooden ring called a gjærkran. This yeast can ferment around 40C and it can ferment fast (if I say fast, picture 1.060 to 1.008 in 48 houres) and gives a great orange aroma too! Dutch and want to try this unique beer? #kveik#vosskveik#beer#norweignfarmhouse#farmhouseale#milkthefunk#beer#dryhop#eldorado