Forbes Article

Chicago — Burnt City cans this year-round IPA fermented with Norwegian kveik yeasts.

When staff at Omega Yeast read a few blog posts about a family of Norwegian farmhouse (AKA homegrown) yeast strains used for brewing beer, they thought the brewers must either be making terrible liquid or the yeast must be remarkable. Once they ran some experiments on samples they obtained, they determined it was the latter and starting selling them in the States.

Read Tara Nurin’s full article on