N O P E

Not long ago, I had an IPA made with Norwegian Kveik yeast. This yeast has been getting a lot of hype lately, because of its unique fermenting properties-able to operate at very high temps without throwing off unwanted flavors.

Except the IPA tasted awful. So bad that I immediately messaged a friend to tell him how bad it was. It was a hazy IPA that had the finishing notes of burnt paper. Grapefruit + burnt paper. That was not appetizing.

Little Beast belgian ale in glass, with can, on table

But maybe it’s the brewery, right? It was a beer that was brand new to me (Hyper Scream from Dekker brewing) and maybe they just suck.

One month later, I’m drinking a Folkvanger from Little Beast brewing, a brewery I know is solid. The Folkvanger is a dark ale made with the Norwegian yeast and…it tastes like singed butthair. It was so bad that I wanted other people to try it, just so I didn’t feel insane for thinking that something a professional brewery made could taste this bad.

I feel like there’s a massive joke being played on people right now; that this thing which, admittedly, does something cool and unique, is touted as also being tasty and…it really just isn’t.

Not at all.

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