Dimitri_Kits
Comparing kveik to 'American Ale': the big deal
This post is the culmination of the work that we've been doing on kveik. The initial objective was to determine how temperature impacts...
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Deux Kanadier Bräu
Your source of malt-hops-yeast science
Located in Vienna, Austria
Deux Kanadier Bräu is our way to communicate and show our passion about the science of beer brewing and showcase our knowledge and exploration of beer with the world. We seek to explore new beers, create new styles and new approaches, and to brazenly propel ourselves into novel beer brewing territory.
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Dimitri_Kits
Voss kveik optimum fermentation temperature
In my last post on kveik fermentation kinetics, I showed that kveik yeast strains vary in their response to temperature and that some of...
Dimitri_Kits
Are kveik thermophilic or thermotolerant: fermentation rates part 2
Introduction: This is a continuation of "Is kveik thermophilic or thermotolerant: fermentation rates part 1". Please read part 1 if you...
Dimitri_Kits
Are kveik thermophilic or thermotolerant: fermentation rates part 1
Introduction: Kveik are a genetically distinct group of diverse domesticated Saccharomyces cerevisiae yeast used for generations in...
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