Our first look at the important role that yeast plays in the flavour of the beer is demonstrated using a unique strain called ‘Lida kveik’ originating from Norway. The yeast ferments at relatively warm temperatures, typically around 30C (the majority of yeast strains would die at this temperature) and contributes big stone fruit and white grape esters to the beer. We have brewed an IPA with Lida kveik and the yeast character has been emphasised through the hopping regime including Nelson Sauvin and Mosaic.