A collaboration between Bygland Brewery/Rannei Sake, Kveik Yeastery and Mahowbrew in Okinawa, Japan. This beer explores the interplay between Norwegian and Japanese fermentation traditions. Norwegian kveik and shiro koji – a Japanese culture used in sake production – come together in a deep red ale inspired by vinous European beer traditions.
Brewed with Norwegian malt and fermented with Stalljen kveik at high temperatures to develop soft fruity esters and layered complexity. Shiro koji contributes an elegant acidity and subtle notes of citrus and stone fruit, while maturation on French oak adds hints of vanilla, dried fruit and vinous structure.