what's going on everybody greg from wilson's orchard farm here back with you to introduce
another cider this one is called kveik it is something that's a little bit near and dear to
my heart and and fairly unusual at least for the cider world i would say this cider is a beautiful
expression of what yeast and yeast selection can do for a beverage while our wild firm rose
oak aged even showed what different adjuncts could do and or the apple selection or fruit
selection could do for you this is all about the yeast so kveik is an ancient strain of yeast that
comes out of Norway it dates back to what they call beer one there's many ancient civilizations
that started for many things by accident and this if you trace its lineage all the way back
it's part of that at least in that european northern european region this yeast ferments
in an insane way at least for me who ferments cider usually at about 60 degrees fahrenheit this
wants to ferment all the way up to 110. if you get a normal yeast strain that you're going to just
run say goldfinch on or or just make a wine with uh if you start getting north of really
70 degrees fahrenheit you're going to start getting off flavors so to ferment way up there
at that temperature it's it's truly unheard of but with this yeast strain it puts out these intense
fruity esters this cider is literally just apple juice and the yeast just fermented apple
juice but when you drink it it's going to start showing off these strong stone fruit notes like
it's like biting into an apricot for me personally but there is zero residual
sugar nothing added back it's literally the fermented apple juice package for you
as with most of our specialty series here we left this one unfiltered this yeast strain has high
attenuation which means it likes to drop out a suspension line so it's not going to be as hazy as
some of the other ones we we do on the unfiltered series but beautiful amber color this punch is it
truly it's it's sort of remarkable that the amount of fruity esters that are in this in this cider
it's it's as if there's just we dump juice in the back and and it is literally just fermented
apple juice zero residual sugar a decent sharpness on the back end but it's it's
fruit apricot you can maybe get some mango pineapple right out of the fermentation
tank we got strong pineapple it was it was pretty crazy it lingers there right now but for me right
now it is just apricot fall you know just rich deep apricot notes with a nice sharp finish 6.5
abv you know pair it with a meal maybe not something that you're going to want to crush
back to back but certainly certainly a great little great little sip just a quick note on
the label here in in more of the tradition of of this yeast behind these battle axes this
what they call a kvike ring kvike is just yeast in norwegian this ring traditionally you'd walk into
an old farmhouse or modern farmhouse to be honest with you and you'd see this ring sitting above
above the earth on the fireplace and traditionally how you you're supposed to drink beer or cider
that's made with this is you you should drink it very fresh the tradition is you plan a party
or you're celebrating a harvest if we're going back way back when when food was a little bit
more scarce than it is today you'd create your wart which is the sugary liquid that you use in
in brewing to then ferment into into the finished product of beer you dip this ring into your little
kettle that's sitting by your fire and this ring would be inundated with the yeast that then would
create the beer you have friends over the next day usually you strain it through some juniper or some
pine and you sit around enjoy a feast with your friends and you're drinking that extremely fresh
beer because this yeast ferments so high and by high i mean high temperatures it will ferment in
this particular batch took us four days batches i've done prior were done in one day so it is
something that it's it's hey i have this idea i want to have friends over celebrate a harvest
or whatever it might be and you brew it and you drink it fresh the beautiful thing about the cider
is that we're using a yeast that traditionally was used to celebrate the end of harvest and we're
approaching uh the end of our apple season here our harvest season we still have some gold rush
and a little bit of our late harvest apples on the trees but it has been a wonderful fall for us
so that's kveik norwegian for yeast here's a celebrating your victory is large and small cheers
you