Kveik saison

I don't think a kveik yeast would make a saison due to lack of phenols.

That being said, if you put a gun to my head and forced me to make one, I'd use Espe fermented hot, replace quite a bit of base malt with sugar to dry it out, hop with Pacific Jade and Sorachi Ace to get some interesting earthy/spicy/herbal stuff going on along with the citrus, and lightly spice it with Quatre Epices to make up for the lack of phenols.

I might also bottle it in green bottles because that's a thing now.

I'd call it Both Hands and a Flashlight.

 

- Mash for high attenuation
- Use sugar, as @MrOH suggested
- Spice it with cloves and grains of paradise
- Maybe spike with food grade glycerin

Kveik Yeast Can Make Anything

(But use a sarcasm font on the label)

 

Sesong med Kveik (Norwegian translation courtesy google translate)

 

I agree with everything already posted. I would call it a Kveik Farmhouse ale, not a saison. You really have to have saison yeast for it truly to be a saison.

 

I personally view Farmhouse Ale via a Venn Diagram where the Farmhouse Ale superset includes the elements (subsets) of Saison, Grisette, Bière de Garde,…

In my opinion a Saison needs to be fermented with a Saison yeast strain. And a Saison yeast strain should be POF+ and several/many of the Saison yeast strains have the ability to produce glycerol. The presence of glycerol yields a beer that despite the low final gravity that results from fermenting with Saison yeast strains the beer does not have a super thin mouthfeel.

In my opinion fermenting with a Kveik yeast strain may produce a fine Farmhouse Ale but that beer will not be a Saison.

But go ahead and ferment your beer with whatever Kveik strain you want. The beauty of homebrewing is that we are not confined by brewing conventions and we can do whatever we want. But perhaps it would be best to just not label that Kveik beer as being a Saison.

Cheers!

 

Spongebob impersonating a bird on the label.

 

I think some isolates are said to produce phenols. I purchased a Simonaitis (Lithuanian) strain that was supposedly POF+, with peach, marmalade, and pepper notes, and I believe there was a basic brewing episode where James was sent Lithuanian cultures and experienced something funky. In my case this isolate did note seem to be viable - I was stepping up from 1-g packets, and I ended up adding a Norwegian strain to my starter, so I cannot say.

maybe try Omega 033 Jovaru

 

From my experience with Jovaru, it doesn't produce what I would call a saison. I like what it produces, but it is it's own thing.

 

Never tried it. Just looked it up because I was curious what Lithuanian strains were available, given some are cited as POF+. Did you get pepper?

 

There has been a slight black pepper quality, but I would say the main thing I've gotten from it has been lemongrass. Both phenols and esters are rather tame compared to a typical saison strain.

 

https://escarpmentlabs.com/products/jotunn

A hybrid of Kviek and Saison strains. From the website:

"We bred a Saison strain and a Norwegian Kveik to produce this all-consuming giant of a yeast. A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch. Expressive fruitiness but low banana ester."


Not sure if that's what you are after or if you can even get Escarpment where you are, but its pretty cool none the less.

 

Is this hybrid yeast POF+?

Cheers!

 

@JackHorzempa , I'm not positive (harhar) about that - but they do describe a 'peppery' character that would probably fall into that category. They also mention it doesn't include any banana / bubblegum esters that some belgian strains are known for.

Here is a better description of this yeast:

https://escarpmentlabs.com/blogs/resources/yeast-fusion-the-story-of-jotunn


It looks like we might not be at the stage of getting homebrew pitches easily in Canada yet, so it could be a ways off in The States anyway, but something to look out for.

 

Yeah, my first guess is that this might be a phenol. Kinda weird that in all of that discussion in the link they just didn't list that this hybrid is POF+. Through genetic testing they should know this. Why not advertise/detail that it is POF+?

Cheers!

 

Why not!?!

Cheers to homebrewed beer!!