As they say, though, the proof is in the pudding…or, in this case, the yeast slurry. So, to find out how well kveik performs in practice, I contacted Jacob Sloan, co-founder of the craft beer laboratory On Rotation. The Dallas-based brewery has tested four different strains of kveik to date, and from those experiments Sloan shared insights into how using the yeast has impacted production at On Rotation, along with thoughts on ester formation, its influence on flavor and more.

Brian Brown, Beer in Big D (November 8, 2019)