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The young brewer Benedikt Steger from Bamberg is known for his stylish can designs and the consistently excellent contents of these cans. As a craft brewer, he has an open ear for exciting developments in the beer business, so the latest trend has of course not escaped him. Brave brewers have been grappling with wild yeasts for a while, now there is another yeast that keeps people behind the kettles in suspense: Kveik.
The Norwegian yeast strain was traditionally used by farmers. They brewed their own beer and passed the yeast on to friends, relatives and colleagues. Now this extraordinary yeast has reached the rest of the world and keeps brewers keen to experiment at bay. Kveik has a very special character and gives the beer a fine acidity.
Kommod flows into the glass in naturally cloudy gold and adorns itself with a thick crown of white, dense foam. From the creamy splendor a seductive scent of tropical fruits and yeasty spice rises into the nose. The initial taste reveals a strong body with a whopping 8.2% alcohol content, which is cleverly integrated into the juicy, fruity flavors. A wave of fruit laps the palate with notes of orange, mango, passion fruit and pineapple. The hops are markedly bitter and citrus-fresh. The Kveik yeast sets a delicious accent and rounds off the beer with refined acidity and nice flavor.
Water, barley malt, wheat malt, oat malt, hops, yeast