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In the words of John Donne, no man is an island. Especially when it comes to homebrewing. Which is one of the many reasons we love it so much: it’s all about community and drawing on other cultures. This issue we’ve tapped into some of the vast brewing inspiration coming from Scandinavia. We delve into Norwegian kveik yeast and chat with Swedish breweries Beerbliotek and Stockholm Brewing Co.
With a spin of the globe we head over to the Pacific Northwest where Yakima Chief Hops tell us about their exciting hop blends. And back here in Blighty Murphy & Son share their expertise about liquor treatments in an awesome Q&A based on Qs put by some of you .
Since real life travel is off the cards at the moment, we hope you enjoy exploring the world in your glass instead. Cheers!
As important as liquor treatments are, it’s fair to say that it can seem a tricky process. Frances Maud from Murphy & Son helps us up our homebrewing results in this awesome Q&A. Thanks to Frances for her super helpful As, and to our community for their great Qs!
Based in Gothenburg, Sweden, Beerbliotek craft award-winning brews based on their simple philosophy of brewing new beers that they, themselves, would want to drink.
Scandinavia has a long and rich history of brewing. You might imagine that it was the invention of those bad ass guys and gals - the beer swilling Vikings - but Swedish archaeologists have discovered evidence of beer brewing in Uppåkra, southern Sweden, between the fifth and seventh centuries
Homebrewer Dave Parry has been making us appropriately envious over the past few months. His Instagram feed has storied the build of his brew shed in his garden in North Hampshire. And showcased all the shiny kit and tasty brews within. We had to find more about his brewhaus, named The Inappropriate Brewery.
Kveik (pronounced keh-vike) is not a style of beer but a type of yeast. These yeasts contain multiple domesticated strains of S. cerevisiae and form a distinct sub-family of Norwegian farmhouse yeasts. These unique yeasts were passed down from generation to generation - often shared with neighbouring homebrewers - so were somewhat of a legacy.
Yakima Chief Hops is proud to partner with the Pink Boots Society for a fourth year on this special seasonal hop blend, composed from their most recent 2020 crop harvest.
Made from wood, often birch or beech, yeast rings or logs were used by farmhouse brewers to harvest and dry kveik yeast to use in future brews. Evidence suggests that in as early as the 1500s yeast rings were also hung from a pole outside breweries to indicate the brew was successful and ready for consumption.
No rest for the wicked this year. We usually pack down the farm and head for warmer climes for the winter. As I mentioned in the last issue, we headed over to Sweden hoping for a little sanctuary from the world shuddering to a standstill from covid. But by the time we got there it turned out that - like everywhere else - Sweden wasn’t immune to strict restrictions. Although we did manage to sample a fair few local ales on wintry beaches! Sadly, whilst we were there my Dad passed away, and so with borders closing around us we headed back to my fatherland, Wales.
My first attempt at homebrewing was around 10 years ago, while at University. At this stage it wasn’t just beer. However, I quickly came to realize that the UK has some great conditions for producing cereals and hops, and to say that I became engrossed by the craft beer scene at that time would be an understatement.
There’s a tangible sense of pride emanated by USA-based Yakima Chief Hops. From their commitment to connecting family hop farms in the Pacific North West with the world’s finest brewers, to their dedication to quality and innovation. ‘Since 1869,’ they say, ‘our grower-owners have been building an enormous foundation of knowledge and know-how that fuels our collaborative, hands-on approach to meeting the needs of the world’s brewers.’
