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The Great Irish Kveik Off

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fishjam45 (Colin):
With a nod to our ancestors, Garden County Brewers in association with Ireland's only commercial yeast producer The Wicklow Hops Company, are proud to present

The Great Irish Kveik Off!
Irelands First Single Yeast Home Brew Competition is here!
What can you do with just one yeast?

So get off your Arset and let yourself run riot! Plunder your recipes and bring the judges to Valhalla with your entry.

This competition is limited to one yeast, as selected by The Wicklow Hops Company, but the styles you can brew are unlimited.
An exception has been made for those who are going to bottle condition - If bottle conditioning with added yeast, only may be used. Any use of CBC1 must be communicated to us by sending a pm to fishjam and by also writing it onto your bottle label before drop off.
This competition will be BJCP registered and is open to any style but the yeast must be fitting with your chosen style and compliment it.

Overall balance is the key to a successful entry. The entry should be a harmonious marriage of the beer and the yeast, with neither overpowering the other. The yeast should complement and enhance the underlying beer, and the resulting product should be pleasant to drink. This is a BJCP competition, the existing style guidelines are there for your chosen style of beer. If the beer is out of balance it won’t score as well, like any competition.  Creativity and showcasing the yeast will win you added points.

€7 Entry fee includes a direct pitchable liquid yeast strain of The Wicklow Hops Company unreleased Arset yeast, which will be posted to you, upon receiving your entry fee.  Entry fee is payable through via PayPal (it will take credit card too).

Entries can and will be professionally analysed to make sure the supplied yeast is actually used in the entry.

So get off your Arset, ‘Kviekly’ and get your creative homebrew juices flowing and brew a beer that would match with this yeast.

A little about the yeast:

The Overall flavour profile is similar to Hornindal, but this kveik yeast has a broad temperature range but its recommended temperature range is 15-38 degrees.  It can tolerate acidic wort quite well.  Stouts, Ales, Sours have been brewed with it, it really is a versatile yeast.
It can be used at lower temps to provide a clean taste with a slightly fruity finish.
And at higher temps for in your face outrageous New England fruitness.
It could work well in a kettle sour, maybe with some dry hopping.

Attenuation : 70-80%
Flocculation : High
Alcohol Tolerance: Very High

Dropoff and Entry Close?    
Contact your local club rep
7th September 2019

Saturday 21st September 2019

The Harbour Bar, Bray, Co. Wicklow.
Entry Form Here.
Yeast will only be posted out to entrants after €7 entry fee is sent via paypal (credit cards accepted too).
Yeast will be posted out early July.


Gold Medal
Winner gets to name the Strain of Arset Yeast for commercial release.
Dinner Voucher for €100 in a restaurant of your choosing.
Professional Beer Analysis by The Wicklow Hops Company

Silver Medal
Professional Beer Analysis by The Wicklow Hops Company
€75 Circle K Voucher

Bronze Medal
Professional Beer Analysis by The Wicklow Hops Company
€25 Home Brew Company Voucher

Spot Prize
To keep it light-hearted, a Bag o' Cans for the best named entry.
Name to be chosen by The Harbour Bar on the day of the competition to keep it impartial.
(PM fishjam45 with any name/style changes etc to your entry up until a week before dropoff closes)

Excellent idea guys - well played.

The yeast is meant to be fruity at the high end - any idea what sort of fruits you mean? Might help when deciding what it will compliment.

fishjam45 (Colin):
Cheers Molc and a good question too.
From what we know it is meant to be similar to Hornindal so I’d start by looking up and researching that yeast.
Personally I reckon citrus/tropical.

Great idea for a comp guys.

Any entry restrictions other than the ones mentioned? I know a few guys in London playing around with some of these strains

fishjam45 (Colin):
I suppose the most important thing to remember is that only the yeast supplied after entering your beer can be used.  The guys at The Wicklow Hops Company can and will analyse the beer in the lab if it’s suspected a different yeast has been used.  Otherwise it’s basically choose what style of beer you reckon wood marry well with this yeast. Read what’s been said about the yeast in the OP. Be creative. It’s an exciting idea for a competition and we are genuinely excited about what beers are going to be entered. 

I hope that answers your question?


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