9.18.18 - Tuesday
WISDOM OF THE NIGHT
WEIRD WIKI OF THE NIGHT
ARTICLE OF THE NIGHT
As I’ve probably stated for the past few months, sour/funky/wild beers are taking over the country like a savage wildfire – and while I believe this could lead to an excess of very awful beer releases, thus leading to poor customer education (in regards to poor technique and releases) – it’s fascinating to see the steady increase in breweries taken charge in learning more about these styles (even if they may be ‘shortcuts’).
Regardless, on the opposite side of the spectrum, there’s been semi-recent explosion of the ‘clean’ saccharomyces strain of yeasts called Kveik, the majority of them originating in Scandinavia (more specifically, Norway). These strains are capable of extremely high temperature, fast fermentations with low phenolic off flavors, which is simply incredible, and honestly, mind-blowing. But the question still stands – where the hell did these lil magicians truly originate from, from a biological standpoint? Lars Marius Garshol is pretty much the sole expert on Kveik yeasts, and his latest post is quite the fascinating read.