Kveik For Classic Styles - DeWayne Schaaf

Kveik has the potential to slash beer fermentation time, but are its fermentation characteristics good enough for the classic beer styles? DeWayne Schaaf will discuss his extensive experiences with brewing classic beer styles with kveik and detail which styles its best for and the unique processes associated with using kveik.

Unique processes and procedures for kveik.

Which styles DeWayne believes specific kveik are best suited

Blending kveik with bacteria and Brettanomyces

Commercial Calibration: Cigar City Maduro Brown Ale

Pour a Cigar City Maduro and taste along with DeWayne as he takes us on a guided tasting and how this classic brew can be successfully fermented with kveik yeast in only 4-days.

DeWayne Schaaf is a self-trained chef, sommelier, and brewer who owns Celebrations Restaurant, Ebb and Flow Fermentations, and Kaleidoscope Coffee Roasters in Cape Girardeau, MO.  As the Chef of Celebrations Restaurant for over 20 years, he has gained a number of regional distinctions and helped build an award-winning wine list. In 2017, he started the Kveik World Order Blog/Group and the "Mud King" worldwide experimental yeast project that shared yeasts with 35 commercial breweries and over 250 homebrewers in 47 countries and 6 continents. At Ebb and Flow Fermentations, he has started a series of beers called "Folk Art" that he hopes will commercially revive countless nearly extinct beer styles from around the world. With a collection of 23 original culture kveik at their disposal, Ebb and Flow uses kveik for upwards of 90% the fermentations.  When not immersed in the world of food and beverage, he loves annoying his family with foraging, African jazz, poverty food, and french philosophy.