#7 Brveikle

An experimental cyser using Kveik and Brett yeasts combined. A very nutty and mild taste, but not much fresh fruits.

Deviations from Base Mead

This recipe lists only deviations from the Base Mead workflow. Follow the Base Mead procedure and ingredient list, applying the deviations below.

• Juice: Use 15 L of apple juice composed of a mix of hazy (cloudy unfiltered) and clear pressed apple juices.
• Yeast: Co-pitch Kveik and Brettanomyces yeasts together to produce a complex, funky character with nutty undertones.

Tasting Notes

Semi-Dry

A very nutty and mild taste, with complex Brett character. Not much fresh fruit comes through — the Brett dominates the flavour profile.

Additional Notes

• Style: Cyser — 13% ABV
• For full stage-by-stage instructions, see the Base Mead recipe in this collection.