Baxbier - The Day We Befriended A Viking

Here in the North, we naturally feel like real Vikings ourselves, so it was high time to brew something with the ancient Norwegian Kveik yeast again. This yeast is special because it can be used at very high temperatures. This beer is freely fermented at around 36 degrees, where normally around 20 degrees is maintained. These temperatures ensure rapid fermentation and huge aromas of tropical fruits with the delicious funky edge that Kveik yeast gives. The malt base is almost half oats, for a super creamy and thick mouthfeel. Naturally, we hopped the beer heavily with Centennial in the Whirlpool, and a generous dry hop of Citra, Mosaic Cryo and Eclipse.