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Winning Entries

Table 1: Kveik Beer Challenge Q4-2019 (11 entries)

1stHoward ClearfieldDarker Shade Of Pale18B: American Pale AleHeadQuarters
2ndBrandon CenteioHazy IPA21B: Specialty IPA HeadQuarters
3rdKyle BlomsethStranda Barleywine22C: American BarleywineHeadQuarters

Table 2: Clandestine Brewing Selected (11 entries)

1stWill FinnKveik IPA21B7: New England IPAHeadQuarters
2ndDanielle BlomsethKveik Witbier24A: Witbier HeadQuarters
3rdHoward ClearfieldDarker Shade Of Pale18B: American Pale AleHeadQuarters


The next HeadQuarters homebrew club challenge is to brew with Kveik yeast.

It's brewer's choice. Any beer style can be brewed using Kveik yeast.

There is a great deal of information regarding Kveik yeast available on the internet.
For example, the following text extracted from

Kveik cultures have a wide range of fruity aromas, which is a result of above-threshold production of fatty acid esters, such as ethyl decanoate and ethyl caprylate [13]. Richard Preiss from Escarpment Laboratories shared his sensory notes after doing trial fermentations with various kveik strains/cultures. Fermentations were at 30°C in standard wort (1.050, 20IBU) with single strains, not the mixed cultures. 2/3 tasters were blind to the beers and order prior to tasting. This is a single data point on sensory information [26]: