The speed and temperature flexibility of kveik yeasts make them attractive to commercial brewers, and many, like Daniel Cady of Mikkeller San Diego have begun experimenting with them across a range of styles beyond just “farmhouse” ales.
Certain hops play leading roles, but the supporting actors are just as important and often overlooked. Sean Buchan of Cerebral Brewing shares some of his favorites.
Muted nose—rich toffee malt, hints of chocolate, black tea, shards of roast and paper with a woody border. Smooth flavor—flat wash of dark roast and caramel—with an almost creamy, fairly bitter finish. Notes of cedar and spice blend with dark malt. Warming. Rich and complex.
“Rich aroma with oak, vanilla, caramel, toffee, brown sugar, dark chocolate, rye bread. The flavor adds toasted macadamia nut and touches of maple syrup. Boozy heat emerges in the finish.”
Keith Villa may be best known for creating and growing Coors’ Blue Moon brand of Belgian-style witbier, but his second act—developing non-alcoholic beer infused with cannabinoids—may be his most daring challenge yet.
Baker’s chocolate and light roast coffee jostle for attention in the aroma over clean Noble hops. In the flavor, malt expands to include a little bready sweetness, toffee, coffee, and subtle hints of vanilla. Spicy/herbal hop flavor and clean finishing bitterness are complementary, carrying you to the next sip.
Aroma is surprisingly dank and earthy with hints of onion, garlic, and green pepper complemented by subtle pine and citrus notes. The flavor is shockingly both in line with and at odds with its aroma. The same dank, earthy, and piney notes are present, but they are balanced with equal and complementary notes of coconut, orange peel, tangerine, and peach. The softness of the mouthfeel complements the bitterness, and the alco-holic warmth is restrained.
“Bursts of key lime and guava in the aroma. Guava is up front in the flavor and has a spicy phenolic character toward the end. Clove or white pepper phenolic doesn’t detract but adds character. The hop levels and bitterness might be too heavy for its weight class. Punchy for a pale ale.”
“Sweet nuts, coffee, candy-bar note with touch of spice. On the palate, thick liquid bliss with immense, layered chocolate, vanilla, hazelnut, subdued coconut.”
Cerebral Brewing’s Sean Buchan knows what he likes to brew, and isn’t afraid to say it.
Pleasant dank-hop aroma—reefer and pine—with a wisp of biscuit-like malt. Balanced flavor, softening the dankness with a hint of shallot, with mild malt layered beneath for a touch of sweetness. Soft bitter finish. Solid, drinkable pale ale.
__Aroma:__ “Grapefruit, tangerine, herbal and very slight bready malt. Straight up guava, pineapple, lime peel. A hint of alcohol, but this is an easy crusher on the beach.” __Flavor:__ “Strongly lemon and grapefruit. The alcohol is fairly present for being a single IPA, but it transitions to a smooth welcomed bitterness that embraces you like an old friend. Drys out very nicely, and the lingering bitterness fades rapidly. Medium bitterness helps accentuate the perceived citrus acidity.” __Overall:__ “There’s a nice blend of citrus with a bit of tropical in the backround. The beer is fairly well balanced with a firm bitterness that isn’t harsh or overpowering. Haze and color are spot on, and the mouthfeel isn’t too thick from an over-addition of wheat or oats. It’s missing the lush fruit ‘wallop’ on the nose, but it’s still a great beer.”
“Ripe soft fruit in the aroma—cherry and peach. Taste is light toast and very light fruit esters with a velvety soft mouthfeel. Light citrus note from the hops adds just enough complexity. Slight chalkiness, but a clean dry finish.”
Noticeable lemon, apricot on a broad spectrum of aromas, including honeysuckle, pink peppercorns, mandarin, and papaya. Those carry into the flavor, with a rich malt sweetness and restrained but dank bitterness, which lingers with moldy, metallic tones. Rounded mouthfeel heightens fruity notes.
“Dark fruit and sweet-sour nose packs loads of aroma with vanilla and currant dominating as it warms. The flavor is a mix of sour raspberry and vanilla with hints of clove and light sourdough.”
“Light fruit, tropical hops, with a backing grainy malt. Dry, bitter on the finish but stops short of aggressive or astringent. Chewy swallow with lingering pine and fruit notes—fairly stiff but balanced. The base lager character takes a back seat to the prominent hop notes, but if you like the lighter side of IPA, it works.”
Aroma: “Fantastic hops complexity—tropical fruit, lemongrass, with an underlying spiciness to keep it from having an overly sweet impression. Like the Smithereens: Green Thoughts.” Flavor: “Lemon and orange flavors immediately up front with a light hops bitterness. Lots of tropical fruit— mango, grapefruit, with a pithy earthiness. The body is rich and chewy, but it doesn’t come across overly slick or coating. Very light on the bitterness, however, with a touch of spiciness mixed in.” Overall: “Not a bitter bomb. Nice hops flavors without being over the top. This one does it for me.”
Aroma of bright lemon, orange peel, lime pith, and peach, with subtle wine-grape and light funk. Boldly acidic with bright citrus, heightening the experience but obscuring other fruity aromatics. Vinous notes emerge for a dry finish.
Apricots steal the aroma show, but citrus and tropical notes appear as well. Light funk, like a recently cleaned barn. Soft, bright body across the palate with stone-fruit flavors. Lightly tart. So approachable.
“Sweet dark chocolate in the aroma and taste. Very light spiced character from the coconut as it warms. More bitterness would help balance the prevalent sweetness.”