What You Need to Know
Kveik is a polyculture of Saccharomyces cerevisiae strains with unique POF- (phenolic off-flavor negative) characteristics. These yeasts express heat shock proteins (HSPs) that maintain cellular integrity at up to 40°C while producing clean fermentation profiles. The cultures often contain Brettanomyces and other non-Saccharomyces species in symbiotic relationships.
Enables brewers to complete primary fermentation in 48 hours without off-flavors, traditionally used for farmhouse ales (kornøl) and modern craft beers.
Key Parameters
Temperature
35°C
20°C - 42°C
Time
48 hours
36 hours - 5 days
Equipment
Steps
- 1.
Kornøl (Norwegian farmhouse tradition): Enables brewing without temperature control using juniper-infused wort
- 2.
Hazy IPA (Modern craft brewing): Produces intense fruit esters complementing New World hops
The Science
Primary Reaction
C6H12O6 → 2C2H5OH + 2CO2 (ethanol fermentation)