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Under the Microscope: Clean Brewing with Kveik

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.

Don Tse Jan 31, 2022 - 9 min read

Under the Microscope: Clean Brewing with Kveik Primary Image

Photo: Matt Graves/mgravesphoto.com

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Lance Shaner, cofounder and owner of Omega Yeast, was at the Ohio Craft Brewers Conference in 2019 when one of his customers handed him a beer. It was nice, crisp refreshing lager—or so he thought.

As it turned out, that “lager”—brewed by Chris Helderman, production manager at Land-Grant Brewing in Columbus—was fermented by Omega Hornindal Kveik. Since their introduction to the modern, mainstream brewing world, kveiks have become popular for their quick fermentations at high temperatures, but also for the fruity esters they produce. A clean, lager-like beer made from kveik was an eye-opener for Shaner.

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Don Tse is an internationally recognized beer writer and beer judge, working from his home base in the middle of North America’s barley belt.

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