Traditional Norwegian Farmhouse Ale - Kveik

http://www.themadfermentationist.com/2017/03/hothead-juniper-and-right-proper.html?showComment=1488881352991#c5236696312944017896

Lars Marius Garshol said...
Nice to see you playing with the traditional Norwegian yeasts! And thanks for the link.

Lowering the fermentation temperature probably doesn't affect the aroma much. Lab tests seem to indicate that both the Voss and Stranda kveiks produce much the same aroma at 25C, 30C, and 35C. (They didn't have the gear to check 40C easily.)

Just for the record: using berries that are not attached to branches in farmhouse ale seems to have been exceedingly rare. I think I've seen that in something like 2 out of 500 recipes. So adding berries isn't going to give a more traditional juniper flavour, if that's what you're looking for.

And, speaking of which, if you want to make a beer that's even stranger, and closer to what the yeast was originally used for, you could try changing the brewing process. Something like: infusion mash 2-3 hours at 72C, boil hops in 5-10% of the wort, don't boil the rest, pitch at 30-35C, ferment 48 hours before racking. With the no boil you have to sanitize the mash tun, including the juniper branches (dip them in boiling water). Mash and sparge water should be boiled juniper infusion, not water. Don't carbonate the beer, just let it build up a little CO2 to taste from the residual sugar. For malts, use 50% pils, 50% pale. A well-made beer of this type is really a thing of beauty and very unlike anything else.
March 7, 2017 at 5:09 AM