So I’m an absoluetly horrible blogger when it comes to writing something with frequency, but today is another day and I have a free moment to get something down to show the results of the last few months.   Around 6 weeks ago I had a big brew day of small batches for Minglewood (the… Read More Juicy Granvin Redwood Tip Pale Ale

What are the traditional beers kveik is used in and how are they brewed? This is probably the single most common question I’ve had regarding kveik and the funny part is that there really is no one answer that is even going to get close to the truth.  Lars has written about a number of… Read More My first go at Maltøl and dried Kveik

I’m going to give a bit of a disclaimer here. I haven’t written blog like posts in quite some time, so it’s probably going to be a bit rough at first. There is alot of info to cover and a number of ways to bind it together so bare with me please until I find… Read More Kveik Brewing Tips

 In speaking with a number of the Norwegian brewers, the geography of the region often comes into play. The origin of the different cultures often dictates how they are discussed from a fermentation standpoint. Lars has stated “As far as protein goes the southern ones are used to wort boiled 1-6 hours. The northern ones… Read More Mapping out Kveik

  New World Kveik- Stranda No1 12 Gallon Batch O.G. 1.058 (1.064 measured) Anticipated F.G. 1.012 (measured 1.040 after 54 hours) (F.G. 1.010) IBU 24 SRM 3 (though it seems more like 8) ABV 6.1% 10.0 lb Swaen Pilsner Malt 8.0 lb Dingemans Pale Malt 3.0 lb Briess Torrified Wheat 3.0 lb Best Malz Spelt… Read More Stranda-New World Kveik #1