Only brewed a couple times a year. Mostly for family celebrations. Using a highly complex, homegrown wild yeast strain indigenous to Voss that has been in the family for centuries. It is called "Kveik" the famous Norwegian homegrown farmhouse yeast. Only the freshest and greenest juniper twigs are thrown into a large black copper cauldron, which is heated over an open fire. Pilsner and Munich malt are added and smokey flavors and aromas are drawn into the mash from the air. Noble Hallertauer Perle hops are added.
