Reconsidering

Kviek yeast is back in the news again.

There’s interesting information here, of course: the acknowledgement that breweries have to manage expectations and can do so via names. Recognizing that kviek yeast is still very untested and there’s a lot to discover about the yeast’s ability. That’s important because consistency matters to any brewery: getting the same beer out every time is already challenging work!

But for me, there’s a bigger problem.

Which actually gives me a dilemma of my own, because holy smokes was that beer bad.

Yet it’s putting up numbers in lagers, of all the styles. A style that is unforgiving to flawed flavors. Yet the yeast is producing lagers in a fraction of the time! That is a pretty big deal.

Maybe I have to give a beer using kviek another shot?