Lecture by Nadia Marlen Aasen

Nadia Aasen holds a master’s degree in food science and wrote her master’s thesis on beer brewing with kveik in 2020. In her thesis, she used kveik that was collected at the corn beer festival in 2019. She has also worked as a microbiologist for Kveik Yeastery.

Nadia will talk about the research she has done on kveik, and the lecture will cover:

• Does juniper protect against lactic acid bacteria?

• What kind of taste does juniper give from twig, from needles, from green berries, etc?

• How does the flavor of beer fermented with kveik compare to beer fermented with modern ale yeast?

• How does fermentation temperature affect the flavor of kveik?