Post by Alex Bullock on Jan 14, 2019 9:44:19 GMT -5
We are holding another fun spring challenge/competition for this year! This year's challenge will focus on a specific ingredient: yeast! The challenge will be to produce a beer of your choosing with any ingredients you desire, except you must ferment the beer with the yeast of our choosing. Our very own Stephen "Yeast Whisperer" Goodal will be propagating the yeast and supplying vials to all participants at the March meeting. There will be no cost to enter and the yeast will be provided free of charge.
The format of the event will be similar to what we did with the 2017 Fall Invitational Classic; bring your beer on the day of the event and we will essentially mill about and drink each beer at our own leisure. You will be asked to fill out a tasting sheet and rate the beer on our typical scale and then we will tally the results and present a winner!
The catch to this is the yeast we have chosen is kveik! Specifically the Hornindal strain. We have chosen this yeast for a number of reasons but the main one is that it can produce a wide variety of flavours and aromas and ultimately a wide variety of beers and beer styles. In Norwegian farmhouse ales kveik is traditionally pitched at very low cell count (~1 teaspoon of yeast slurry) to high gravity wort (1.080+), pitched and fermented HOT (86F-100F+) and is typically done fermenting in 2-3 days. That being said, kveik produces flavourful NEIPAs at standard room temperature and can produce clean lager-like beers when pitched at standard ale rates and fermented cold. We understand that this type of yeast will be brand new to almost everyone so we encourage you to ask questions, however we will be posting links below that provide more information on what kveik is and how to treat it. Keep your eyes on this post as we'll be updating it with more info.
We are focusing on beers that would be appropriate for spring, but other than that there are no constraints on style (hoppy, malty, sour.. doesn't matter!) or stats (ABV, IBU etc). The goals of this event are to:
1) Have fun!
2) Challenge members to brew a spring appropriate beer
3) Gain more understanding of the fermentation process and the impact it can have on the final beer
4) Do something different!
Yeast pick-up date: March meeting (exact date TBD)
Event Date: Saturday, April 27th (pending confirmation from SoK - Benson confirmed we have the tasting lounge for this day/time )
12pm - 3pm
Event Location: Sons of Kent
Entries: Bring your beers cooled and ready to serve
Size: 2L (in any vessel or combination of vessels you feel like)
Additional Info
Brewing with Kveik
The format of the event will be similar to what we did with the 2017 Fall Invitational Classic; bring your beer on the day of the event and we will essentially mill about and drink each beer at our own leisure. You will be asked to fill out a tasting sheet and rate the beer on our typical scale and then we will tally the results and present a winner!
The catch to this is the yeast we have chosen is kveik! Specifically the Hornindal strain. We have chosen this yeast for a number of reasons but the main one is that it can produce a wide variety of flavours and aromas and ultimately a wide variety of beers and beer styles. In Norwegian farmhouse ales kveik is traditionally pitched at very low cell count (~1 teaspoon of yeast slurry) to high gravity wort (1.080+), pitched and fermented HOT (86F-100F+) and is typically done fermenting in 2-3 days. That being said, kveik produces flavourful NEIPAs at standard room temperature and can produce clean lager-like beers when pitched at standard ale rates and fermented cold. We understand that this type of yeast will be brand new to almost everyone so we encourage you to ask questions, however we will be posting links below that provide more information on what kveik is and how to treat it. Keep your eyes on this post as we'll be updating it with more info.
We are focusing on beers that would be appropriate for spring, but other than that there are no constraints on style (hoppy, malty, sour.. doesn't matter!) or stats (ABV, IBU etc). The goals of this event are to:
1) Have fun!
2) Challenge members to brew a spring appropriate beer
3) Gain more understanding of the fermentation process and the impact it can have on the final beer
4) Do something different!
Yeast pick-up date: March meeting (exact date TBD)
Event Date: Saturday, April 27th (pending confirmation from SoK - Benson confirmed we have the tasting lounge for this day/time )
12pm - 3pm
Event Location: Sons of Kent
Entries: Bring your beers cooled and ready to serve
Size: 2L (in any vessel or combination of vessels you feel like)
Additional Info
Brewing with Kveik