Deux Kanadier Bräu

This post is the culmination of the work that we've been doing on kveik. The initial objective was to determine how temperature impacts...

Recently, we've been working a lot assessing the impact of fermentation temperature on the fermentation rate, attenuation, and...

This is another addition to our series on fermentation performance and temperature optima of various kveik yeasts. In previous posts,...

Fermentation performance and temperature preference of various Kveik yeasts has been one of the most common topics on this blog. We've...

I've done a number of posts now on kveik (traditional Norwegian farmhouse brewing yeast). We've shown that kveik vary in their response...

In my last post on kveik fermentation kinetics, I showed that kveik yeast strains vary in their response to temperature and that some of...

Introduction: This is a continuation of "Is kveik thermophilic or thermotolerant: fermentation rates part 1". Please read part 1 if you...

Introduction: Kveik are a genetically distinct group of diverse domesticated Saccharomyces cerevisiae yeast used for generations in...

Background and introduction: Using brewers yeast to make food is nothing new. For millennia, brewers yeast and bakers yeast may have been...

Conventional ways to measure fermentation performance Most brewers use gravity, plato, or brix to measure the amount of sugars extracted...