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New study on Kveik yeast pitch rates

Your ultimate guide to master this Norwegian farmhouse wonder

Escarpment Labs presented a scientific poster at the MBAA National Conference in Calgary on the impact of pitch rate on kveik ferments.

"While it's known that traditional brewers do use a low pitch rate for kveik fermentation, we wondered what the real impact of this was on the fermentation kinetics and flavour profile. So we used science to find some answers. 

This is really important these days, because kveik is on a hype cycle."  

You can find the whole article here:


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