What do you get when you cross ancient Norwegian brewing traditions with modern yeast science? You get Kveik—a fast, flavorful, and nearly indestructible yeast strain that’s turning the brewing world on its head.
In this episode, Ben and Andrew sit down with the team behind Kveik Yeastery, including Leif Hanstad and Øystein Bakken Vold of Enzyferm, brewer Lars Huse from Ølsmia in Oslo, and traditional farmhouse brewer Ivar Geithung. Together, they explore how this wild yeast survived centuries of homebrewing, why it thrives in extreme conditions, and how you can use it to supercharge your next batch of beer.
Whether you’re curious about esters, fermentation temperatures, or just love a good beer story—this one’s for you.
Music Attribution:
"Twisted" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
http://creativecommons.org/licenses/by/4.0/
"RetroFuture Dirty" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
http://creativecommons.org/licenses/by/4.0/
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