General

Recipe: Oak & Tid Cerasus

Recipe: Oak & Tid Cerasus

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This recipe is for a raw beer – not boiling – fermented with a signature kveik and later infused with lots of sour cherries. Eik & Tid co-founder and brewer Amund Polden Arnesen calls it “a beer to capture the experience of eating fresh berries off the vine.”

Photo: Courtesy Eik & Tid

For more information about Eik & Tid and their kveik-fermented, mixed-culture, barrel-aged ales, see Metamodern Tastes in Country Beer, Part I.

ALL-GRAIN

Series size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.042
FG: 1.004
IBUs: 10-ish
ABV: 5%

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For more information about Eik & Tid and their kveik-fermented, mixed-culture, barrel-aged ales, see Metamodern Tastes in Country Beer, Part I.

ALL-GRAIN

Series size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.042
FG: 1.004
IBUs: 10-ish
ABV: 5%
[PAYWALL]
MALT/GRAIN ACCOUNT
8 lb (3.6 kg) favorite pale malt, local if possible

HOP & SUPPLY SCHEDULE
About 10 IBUs of hops (such as 3.4 oz/96 g or 4% AA Hallertauer Mittelfrüh) added to the mash just after the mash
6.6 lb (3 kg) fresh frozen sour cherries

YEAST
Escarpment Hornindal Farm Kveik, if available; or Hornindal Blend plus Lactobacillus paracasei; or another Hornindal kveik plus favorite? lactose tribe (see Brewer’s Notes)

DIRECTIONS
Grind the grains and mash at 153°F (67°C) for 90 minutes, adding puree just after mashing. Increase to 167-172°F (75-78°C) for pureeing. Recirculate until streams are clear, then run off into the kettle. Spray as needed to get approximately 21 liters of wort. Don’t cook† Cool to about 35°C and add the yeast – feel free to yell yeast (gjaerkauk) If you want. Ferment at 95°F (35°C) until done, then transfer to a barrel or other oak vat.

When the flavors are balanced and stable (usually after 2-3 months), top with freshly frozen cherries. Allow 4-6 weeks of refermentation to extract the freshest colors and flavors from the cherries without over-ripening. Stretch the fruit, packaging and carbonate to approximately 2.8 volumes.

BREWER’S COMMENTS
Kveik: The original kveik collected by Eik & Tid of Hornindal, and adopted as a house culture that is constantly re-pitched, includes lactose† Many labs sell a “clean” version of Hornindal that no longer contains that bacteria; However, Escarpment occasionally sells a Hornindal Farm Kveik containing these, or the L. paracasei that it was isolated. (For more on kveik, see “Brewing with Kveik: What Have We Learned So Far?” beandbrewing.com.)
Fruit: Feel free to eat in berries or preferably local fruits. Freezing fresh fruit helps to prepare it for extraction and to purify it. You can also reuse the fruit for a second beer; the cherry/berry flavor will taste more candy-like on the second extraction.

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