Who it is for
Dag Jørgensen, master brewer and former champion skydiver of Norway’s national team, uses a Kveik yeast strain from Vossevangen in his brewery. However, the one used for the fermentation process of this collaborative beer comes from Hornindal, a valley located on the other side of the high mountains near Vossevangen. Despite their geographic proximity, this natural barrier, combined with hundreds of years of completely different use from one valley to another, was enough to give them entirely distinct signatures. SKOL!