The Day we Befriended a Viking - Oatcream Kveik IPA (7.8%)

Here in the North we of course feel like real Vikings, so it was high time to brew something again with the ancient Norwegian Kveik yeast. 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 fruit with the lovely funky edge that Kveik yeast gives. The malt base consists of almost half oats, for a super creamy and thick mouthfeel. Of course we hopped the beer heavily with Centennial in the Whirlpool, and a generous dry hop of Citra, Mosaic Cryo and Eclipse.