EARTH KVEIK: brewing a Norwegian Farmhouse ale in the Arctic | The Craft Beer Channel
It's chapter II, book II of our Norwegian Arctic odyssey as we brew a Norwegian farmhouse ale using local yeast and juniper with one of the town's most celebrated homebrewers, Eskild.
Learn about kveik, a yeast that fully ferments in 3 days at 39C, about the traditions of Norwegian farmhouse brewing, and what happens if you put a corked gluhwein in a mash (spoiler: BANG!).
Buy our new book, Beer School, today:
USA (Amazon): [ Ссылка ]
UK (Amazon): [ Ссылка ]
UK with beer (Beer Merchants): [ Ссылка ]
Europe (Beer Merchants): [ Ссылка ]
Check out our partners at [ Ссылка ]
Twitter – @beerchannel
Facebook – [ Ссылка ]
Instagram – @jonnygarrett @mrbradevans
Remember to drink responsibly(ish) and not be that guy...
