For more about Eik & Tid and their kveik-fermented, mixed-culture, barrel-aged ales, see Metamodern Tastes in Country Beer, Part I.
ALL-GRAIN
Subscriber Exclusive
This recipe is for a raw ale—no boiling—fermented with a distinctive kveik and later steeped with lots of sour cherries. Eik & Tid cofounder and brewer Amund Polden Arnesen calls it “a beer to capture the experience of eating fresh berries off the vine.”
Photo: Courtesy Eik & Tid
For more about Eik & Tid and their kveik-fermented, mixed-culture, barrel-aged ales, see Metamodern Tastes in Country Beer, Part I.
ALL-GRAIN
Subscribe today to access all of the premium brewing content available.
Subscribe Login