My first foray and probably only foray into dried Kveik (Lallemand Voss) was horrible.
Why use Kveik when another yeast(s) was bred/selected through centuries for each specific beer style?
Is Kveik the yeast to help stop global warming? Less (no) HVAC required?
Some of it is that kveik is new to the larger brewing world and craft beer is all about something new. Some of it is the temperature forgiveness of at least some strains. Some will ferment fairly clean at warm temperatures which opens up making sorta lagers for people who don't have temperature control options.
I've personally been underwhelmed by all the kveik beers I've tried and never personally brewed with any. I suspect I would be more impressed in their more native styles but I haven't tried any Scandinavian styles with kveik. I've read a fair amount about them as they are interesting. Seems like some of the strains produce generally dissatisfying results outside of warmer temperatures. They shouldn't be treated as uniform fermenters even if they all share genetic similarities.
yeah, same. i have tried commercial kveik and thought it was "okay", and that i would not want to describe it as a "pseudo-lager" or "kveik-lager" if it was me producing it. it is what it is. "clean" is not a totally accurate descriptor of it, and it feels like a really lazy way to describe a pretty new and unfamiliar yeast.
however, apparently there are many different varieties of kveik yeast, each one quite different from each other.
i would love to learn more about it, but the examples i had simply didn't interest me enough to bother brewing with it yet.