This is our weirdest beer yet. We used lacto bacteria and Sigmind’s Voss Kveik yeast. Kveik is a Norwegian super yeast that ferments extremely quickly at very high temperatures without producing off-flavors. This means that we were able to crank out a kettle sour beer in less than half the time it normally takes. We also added some Pomegranate do add additional tang and depth. This one turned out very nice.