Weird Beer: Kveik Pomegranate Sour Homebrew

Home Brew Recipes
This is a brewing video about a chocolate rye kettle sour beer made with pomegranate, Sigmund’s Voss Kveik Yeast, and lactobacillus . This is a weird and experimental beer that we made mainly to get rid of old grains, but this experiment yielded very good results. The special part about this homebrew recipe is that it allows you to make sour beer in 3 days. Usually, the souring process would take 24 hours and the fermentation process would take weeks. This beer started off with an interesting grain bill that consisted of Chocolate Rye, Crystal 20, Crystal 60, 2 Row, and White Wheat. Once these grains were ground up and mashed in, we did an overnight mash. Doing an overnight mash can save you a lot of time on your brew day by dividing the homebrewing process up into 2 days. After the overnight mash, we added pomegranate juice, lowered the PH, added Lactobacillus, added Goodbelly Probiotic Juice (for more lactobacillus), added Sigmund’s Voss Kveik yeast and then bumped the kettle temperature up to 100 degrees Fahrenheit to begin fermentation. This turned out to be a sour beer with chocolate and cherry flavors. We highly recommend you brew this if you like New Belgium’s La Folie, which is a sour brown ale. We recommend brewing this beer and then having some friends over for a dinner party to pair this tart treat with salty meats like pork, omelets and other egg dishes, and cheeses like goat cheese and bleu cheese. This is a perfect beer to brew during any season of the year since it’s body and color are fairly dark, but its flavor and feeling are very bright. Check out the resources below for brewing equipment and an article with a wildberry kveik homebrew recipe from the Sour Beer Blog.

Equipment: https://www.clawhammersupply.com/
Powell’s Wildberry Kveik Recipe: http://sourbeerblog.com/powells-wildberry-kveik/

#kveik #sourbeer

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