Burnt City Brewing is proud to announce the First Annual Kveik Fest with special guest Lars Marius Garshol.
The Inaugural Kveik Fest, presented by Burnt City Brewing and sponsored by Omega Yeast, takes place at District Brew Yards in Chicago on Saturday, Sept. 7. With 30 local and national craft breweries participating and pouring more than 65 beers, this event is the first in the U.S. to celebrate kveik, the collective name for Norwegian farmhouse ale yeast strains.
This beer festival is not celebrating the beer style ‘kveik’. For this festival, ‘kveik’ refers to the yeast itself. Kveik yeast has gained a reputation in the brewing community in the past few years because of its versatility:
Kveik can ferment at temperatures up to 100 degrees F.
Kveik starts fermenting in as little as 30 minutes.
Kveik can finish fermenting a beer in as little as a week.
Kveik can do all of the above without creating off flavors.
What does this mean for brewers? Kveik creates a blank canvas for better beer, more styles (including the ever-popular New England IPA), minimizing/eliminating the variable of temperature on the final product, more variety and experimentation, and getting into consumers’ pint glasses faster than ever before. Kveik has the opportunity to change the craft beer industry for the better.