Kveik

Inspired by traditional farmhouse brewing, and further propelled by positive results—including increased sales—some brewers say they’re getting better beers without boiling.

Quick acidification has become an important tool in the flavor kit of craft breweries worldwide. Brewers have honed their methods while labs have added plenty of new options. So, how well do you know your microbes?

Yeast labs are enjoying sales success with clean kveik strains, since their ability to ferment lager-like beers in much less time has obvious appeal. Besides reduced costs and climate impact, they are potential game-changers for hotter climates worldwide.