You are using an outdated browser not supported by The American Homebrewers Association.
Please consider upgrading!
The March/April 2021 Zymurgy is now available! Check out featured stories including Brewing Clean Beers with Kveik Yeast, Fest Test, An Experiment with Barleywine, and Wood You Like Some Apples?
Already a member? Login here
This Zymurgy issue is brought to you by GrowlerWerks
By Ryan Pachmayer
Farmhouse brewers in Norway use kviek to make traditional beers using unique processes. However, some yeast labs have indentified and isolated several clean-fermenting kveik strains that brewers are using to turn out clean, lager-like beers.
Debates around using ale yeasts to brew lager-like beers usually center around a yeast’s ability to minimize phenol and ester character in the finished beer. In this experiment, two classic lager strains are pitted against two kveik yeasts.
Scottish ale yeast is a classic for barleywine, but how do others stack up? In this experiment, the authors compare the old standby to Nottingham, Thomas Hardy, saison, and even Trappist-style yeasts.
It’s only natural to consider oak for adding tannins and vanillins to our homemade ciders. But is there a better choice of wood, or is oak really the standard for a reason? See how it stacks up against pecan and mesquite.
Dave brewed his first batch in 2009 and started writing about beer soon thereafter. In addition to geeking out on beer and language, Dave enjoys hiking, traveling, and other gerunds as well. Email Dave
