What is Kveik? It’s a traditional yeast from Norway that has super powers! It can ferment at much higher temperatures than normal yeast, yet doesn’t exhibit any of the typical nasty flavors that are typically generated from this risky procedure. Although originally used for farmhouse-style beers, Kveik is now being used to ferment beers as diverse as Weisse and Porters. Tonight we feature four of those varieties to try out a bit of what Kveik has to offer.
I’ve always wondered what “dry hopped” beers were and what made them special. Add to that double dry-hopped DDH, and it’s a bit confusing. Well, it turns out it’s not just confusing for me. While researching this month’s Brsto, I discovered that even the brewers can’t align on what these terms mean.
The date was February 4th, 2015 and Montreal had been graced a one-day reprieve from temperatures somewhere between “glacial” and “heat death of the universe.” To celebrate a quintessentially Québecois February, seven brave Beerstitutioneers and one acolyte met in the rarified air of Mile Ex to celebrate la belle province’s burgeoning beer industry. Read More