What You Need to Know
Keptinis involves direct-fire kilning of malt using birch or juniper wood, creating Maillard reactions and pyrolysis that yield guaiacol, syringol, and other lignin derivatives. The wort undergoes Saccharomyces cerevisiae fermentation, with potential Brettanomyces secondary activity in traditional variants.
The beer's smoky character pairs with grilled meats and root vegetables. Traditional Lithuanian brewers serve it slightly warmer than lager to accentuate aroma. Modern craft versions may blend smoked and unsmoked malts for balance.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
10 days
7 days - 14 days
Equipment
brew kettlefermentation tanksmoking chamber
Steps
- 1.
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The Science
Primary Reaction
Pyrolysis of lignin (C9H10O2)n → Guaiacol (C7H8O2) + Syringol (C8H10O3)