Norway’s kveik yeast, employed by farmhouse brewers across the western portion of the country for thousands of years, had nearly disappeared before it was rediscovered by the mainstream beer world. Now it’s being used by some of the most prominent brewers around the world. As you’ll hear, Claire’s story is about this extraordinary family of farmhouse yeast, but it’s also about extinction, history, sustainability, and what it means for something to belong to a place, or a group of people.
