One of our favorites from this year—“A Fire Being Kindled — The Revolutionary Story of Kveik, Norway’s Extraordinary Farmhouse Yeast”—was written by Claire Bullen, our editor-in-chief. She was interested in digging in to the origin of the kveik family of yeast. But how has this new experimentation and investigation influenced commercial breweries? And what are the benefits and opportunities kveik affords those who are willing to take the risks?
