We started with a Double NEIPA DDH and full of loads and loads of hops. Then we chose a unique Norwegian yeast strain to fermented it with! The fermentation reached 40C!!! Where most yeast strains die of, Kveik is at it best getting as expressive as possible!

The result is the hoppy papaya and lychee tropical fruit bomb, with a beautiful smooth body combined with a funky light Kveik tartness!