Description
A traditional Norwegian method using heat-resistant kveik yeast for rapid fermentation at unusually high temperatures.
Technical
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.
Culinary Significance
Enables brewers to complete primary fermentation in 48 hours without off-flavors, traditionally used for farmhouse ales (kornøl) and modern craft beers.
Science
Primary Reaction
C6H12O6 → 2C2H5OH + 2CO2 (ethanol fermentation)
Parameters
Temperature
35°C optimal
20°C to 42°C range
Time
48 hours
36 hours – 5 days
Equipment