aldorn

W sobotę próbowałem jedną z dwóch butelek z tej warki, odłożoną w czeluści piwniczne. Trochę się bałem, co wyjdzie, a raczej jak szybko wyjdzie z butelki, otwierałem na balkonie. Niepotrzebnie, żadnego przegazowania, sporo wędzonki, klarowność niczym kryształ, tylko trochę goryczka na zbyt małym poziomie. Nie dało się odczuć, że to lekkie jasne piwo ma te swoje już niemalże 4 lata.

Niby tak, ale te tak zwane VOSSy to izolowane wersje komercyjne, ich opisy są w dziale dla drożdży komercyjnych.

Z opisu wynika, że to jeden szczep drożdży i bez bakterii, komercyjnie powinien być to HotHead. Robiłem wiele razy, nie przegazowały się (za wyjątkiem ostatniej warki gdzie weszła infekcji i poza przegazowaniem piwo nie było klarowne). Dają radę nawet w 11-12 stopniach, zrobiłem mały test: podczas fermentacji przeniosłem fermentor do chłodnej piwnicy i dojadły.

Jak na moje doświadczenia, to one bardzo podkręcają aromaty odchmielowe, komponuje się z amerykańskimi chmielami. Poza tym, da się zauważyć lekka kwasowość, w zasadzie jeśli moje obserwacje się potwierdzą, to kwasowość jest tym większa im niższy baling i niższa temperatura fermentacji.

#37 Apynys Owner Vytautas Zybavičiaus Place Kaunas Phenolic Y Kveik N Strains 6 Wort boiled N

#36 Gardsøy Owner Edel Aas Collected by Edel Aas Place Vågå Attenuation 76 % Phenolic Y Kveik N Bacteria N Species Saccharomyces cerevisiae Strains 3 Permissions All rights reserved by owner Provenance: From a yeast ring in a storehouse on the farm of Gardsøy in Vågå, where Anne Øy (dead 1970) used it. Revived by Edel Aas. Not certain if it's the original yeast. Initial fingerprinting indicates it is more closely related to wild yeast than to anything else, and not kveik.

#35 Wollsæter Owner Jørgen Wollsæter Collected by William Holden Place Hellesylt NCYC 4274 Pitch 34.5°C Attenuation 78 % Kveik Y Can be dried Y Harvest top Time to harvest 48 hours Species Saccharomyces cerevisiae Strains 2 Wort boiled N Preservation Dried flakes in cellar Provenance: It comes from the farm of Jørgen Wollsæter in Hellesylt. It had been standing, dried, in the basement for 25 years, but was revived, we think successfully. He got it from his father, and where his father got it from he doesn't know.

#34 Čižas Owner Ramunas Čižas Place Dusetos Kveik N Wort boiled N Provenance: He refuses to talk about the yeast. Documentation: The back story

#33 Su Puta Owner Arturas Gura Place Paliūniškis Kveik N Wort boiled N Provenance: It's the family yeast, which they have from grandfather Jonas Gura. Documentation: The back story

#32 Jovaru Owner Aldona Udriene Place Jovarai Pitch 29.0°C Max ABV 10 % Phenolic Y Kveik N Can be dried Y Wort boiled N Preservation In a jar Provenance: She got the yeast from her grandfather. Where he got it from is not known.

#31 Ner-Saure Owner Einar Saure Place Bjørke Pitch 25.0°C Provenance: They got the yeast from Hornindal in the mid-1970s. Nothing more is known as yet.

#30 Markjene Owner Rasmus S. Otterdal Collected by Lars Marius Garshol Place Otterdalen, Hornindal Can be dried Y Wort boiled N Preservation Dried flakes in cellar Provenance: Their own yeast had gone sour, so they tried yeast from many different sources. He doesn't remember any more which one this was. It's probably different from #23, because they had changed kveik by this time.

#29 Løvoll Owner Ottar Løvoll Collected by Lars Marius Garshol Place Eidsdal NCYC 4361 Pitch 29.0°C Attenuation 82 % Phenolic N Harvest top Fermentation time 48 hours Bacteria Y Species Saccharomyces cerevisiae Strains 3 Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes Wort boiled N Preservation Dried flakes Provenance: Ottar Løvoll took this yeast with him when he moved to Ørsta in 1978. Before that he used it on the farm Løvoll in Eidsdal. He inherited the yeast from his father, and he says his grandfather (Karl A. Løvoll, 1870-1953) used the same yeast. He asks that anyone selling it please use the name 'Karl A' for the yeast.

#28 Halvorsgard Owner Bjarne Halvorsgard Collected by Lars Marius Garshol Place Ål Pitch 32.0°C Phenolic Variable Can be dried Y Harvest top Fermentation time 72 hours Species Saccharomyces cerevisiae Strains 6 Wort boiled Y Preservation Dried Provenance: He doesn't know where the yeast comes from. As far as he knows it's always been on the farm. They have often exchanged yeast with Sverre Skrindo, so this may be the same as #27.

#27 Krosshaug Owner Sverre Skrindo Collected by Lars Marius Garshol Place Ål NCYC 4371 Pitch 35.0°C Phenolic Variable Can be dried Y Harvest top Fermentation time 72 hours Species Saccharomyces cerevisiae Strains 6 Wort boiled Y Preservation Dried on cloth Provenance: He got the yeast from his father. His father may have it from the farm Skrindo, or it may have been on the current farm (Krosshaug) all along. He's not sure. They have often exchanged yeast with Halvorsgard, so this may be the same as #28. Sometimes they got yeast from Torstein Jordet in nearby Oppheim.

#26 Arnegard Owner Nils Arnegard Collected by Lars Marius Garshol Place Ål Pitch 35.0°C Can be dried Y Harvest top Bacteria Y Wort boiled Y Preservation Dried flakes in cellar Provenance: He has the yeast from his grandparents. He doesn't know where it comes from before that.

#25 Raftevold gård Owner Arvid Raftevold Collected by William Holden Place Grodås Pitch 28.0°C Kveik Y Can be dried Y Harvest top Fermentation time 84 hours Time to harvest 84 hours Provenance: Arvid Raftevold has used this kveik since roughly 1990. Around that time it was mixed with a kveik from a neighbouring farm. Before Arvid his father, Hans Raftevold, used the yeast on the same farm, but Arvid doesn't know where his father got it from. He thinks the kveik has been on the farm for several generations.

#23 Otterdal Owner John Anfinn Grodås Collected by Ståle Raftevold Place Otterdalen, Hornindal Pitch 29.0°C Can be dried Y Wort boiled N Preservation Dried flakes Provenance: John Anfinn Grodås got this yeast from Rasmus O. Otterdal in the 1980s. He has been using it since. The yeast was probably shared between the farms in Otterdalen before the 80s.

#22 Stalljen Owner Stig Jarle Seljeset Place Grodås NCYC 4360 Pitch 31.0°C Kveik Y Can be dried Y Harvest either Fermentation time 72 hours Time to harvest 24 hours Bacteria N Species Saccharomyces cerevisiae Strains 5 Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes Wort boiled N Preservation Dried flakes Provenance: Seljeset got the yeast from his father in the 70s and has been using it ever since. He has never mixed it with any other yeast. He calls his brewery 'Stalljen' (means 'stable') because it's in the house that used to be the stable on the farm. Some people spell it 'Staljen', but that's wrong. Many write his name as 'Stig Staljen', but this is doubly wrong. He has given yeast to Olav Sverre Gausemel sometimes, see #18.

#21 Tomasgard Owner Lars Andreas Tomasgård Collected by Lars Marius Garshol Place Grodås NCYC 4208 Pitch 29.0°C Kveik Y Can be dried Y Harvest top Fermentation time 60 hours Bacteria Y Species Saccharomyces cerevisiae Strains 4 Wort boiled N Preservation Dried flakes Taste: Soft, fruity, milky caramel aroma. Provenance: He mixed the kveik with kveik from Mattias Lunde about 15 years ago, but has not mixed it since. The yeast has been in the family as far as anyone can remember, but his grandfather farmed the Gausemel farm (see #18), so it's possible these two kveiks share an origin there. He knows his grandfather came from Eid in the 1930s, and brewed a beer in Hornindal for his own wedding then, taking the yeast with him from Eid. So it's possible the origin is really Eid. What his father did with it he doesn't really know. It may have been mixed during that time.

#20 Espe Owner Arve Espe Place Grodås NCYC 4268 Pitch 20.0°C Kveik Y Can be dried Y Harvest top Fermentation time 240 hours Species Saccharomyces cerevisiae Strains 4 Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes Wort boiled Y Preservation Dried in freezer Taste: Warm alcohol and fruit: cognac and plums. Provenance: It comes from his father. He doesn't know anything about before that. He himself has never mixed it with other kveiks.

#19 Nystein Owner Aave Nystein NCYC 4265 Pitch 28.0°C Kveik Y Can be dried Y Harvest top Fermentation time 72 hours Species Saccharomyces cerevisiae Strains 2 Wort boiled Y Preservation Dried in freezer Provenance: He used it when he was brewing farmhouse ale in Telemark in the 1990s. He got it in 1992 from someone in Bø, Telemark. He doesn't know where it came from before that, but suspects Voss. The kveik was revived from a bag of dried yeast stored in the freezer since 1997.

#18 Gausemel Owner Olav Sverre Gausemel Collected by Lars Marius Garshol Place Grodås NCYC 4370 Pitch 30.0°C Kveik Y Can be dried Y Harvest top Fermentation time 48 hours Bacteria Y Strains 6 Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes Wort boiled N Preservation Dried flakes Provenance: The yeast comes from his home farm, Gausemel. He started using it in 1977. It's been mixed with other yeasts a number of times since then. It's been mixed 1-2 times after he gave it to Terje Raftevold (#5). He has very likely mixed #22 Stalljen into it a few times.

#17 Midtbust Owner Odd H Midtbust Collected by Jens Aage Øvrebust Place Stordal Pitch 33.0°C Kveik Y Can be dried Y Harvest top Fermentation time 72 hours Species Saccharomyces cerevisiae Strains 6 Wort boiled N Preservation Dried flakes

#16 Simonaitis Owner Julius Simonaitis Collected by Simonas Gutautas Place Joniškelis NCYC 4207 Pitch 35.0°C Max growth temperature 42.0°C Max ABV 15 % Phenolic Y Kveik N Can be dried Y Harvest top Fermentation time 14 hours Bacteria Y Species Saccharomyces cerevisiae Strains 5 Wort boiled N Preservation Jar in the well Provenance: Simonaitis gets the yeast from his neighbours. Apparently he doesn't always get from the same neighbours, so there may be more than one culture in the village. Where the neighbours have the yeast from is not known.