Brewing: Aiming for a traditional farmhouse style, Lucy & Stephen have used five organic whole grains as their starting point and three additions of organic whole leaf hops. Primary fermentation was with a traditional kveik strain (see note below), and the beer was conditioned in can for three months before release. Unfined and unfiltered.

Ingredients:

• Water: Borehole

• Malt: Organic Floor-Malted Barley, Rye, Spelt, Oats & Wheat

• Hops: Organic Perle & Nelson Sauvin

• Yeast: Kveik

• Abv: 3.8%

Note about Kveik yeast:

‘Kveik' is a collective term for the historic yeast strains that have been used in Norwegian farmhouse breweries for generations. Kveik was used widely in Norway until the modernisation of farming and dissemination of commercial beer brands meant that a lot of small-scale farm brewing died out (and the yeast with it). Despite these changes, today there are still Norwegian breweries using very ancient kveik strains, several of which have been isolated and made available to brewers outside of Norway. The word kveik is derived from the old Norse word 'kvikk’ meaning vigorous and lively (of course, it is also the origin of the English word 'quick"), appropriate for a strain that ferments cleanly and fast with reassuring vim.