Within the ongoing seek for new flavours, craft brewers have not too long ago stumbled upon an obscure number of beer yeast from Norway, of all locations. The nation that considers gelatinous lye-soaked salt cod its nationwide dish is outwardly additionally residence to a scrumptious fruity, citrusy yeast pressure that has been used for hundreds of years to brew conventional Norwegian farmhouse beer.

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Known as kveik, this explicit yeast pressure continues to be not effectively understood by science, and may very well be a mix of various…

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