Kveik is a Norwegian farmhouse ale yeast that ferments quickly (2-3 days) and isn't phenolic. There is a tonne more information here Larsblog - How to use kveik.
Yup. At 35°C! You'll get a clean beer with some (strain dependant) fruit flavours. Anecdotally at our homebrew club we've found that at ~20°C you'll get a ferment in 5 or 6 days, ~25°C around 4 days, and >30°C around 2-3 days. Diacetyl? Forget about it; there isn't any to speak of.
I just did an american blonde ale with Simcoe where I did the following:
One week after brewing I was enjoying this tasty beverage.
Yup, you basically dehydrate the slurry (from a fermentation or a starter) at 30-35°C as described in Lar's blog above. Here's some photos of me doing it at 100°F (38°C) Drying kveik
I've only tried 3 strains: Voss (spicy orange), Hornindal (creamy/caramel some fruit), and Ebbegarden (tropical fruit). In a way they're similar to Kölsch yeast and London Ale 3, but I wouldn't dare try fermenting those yeasts at these temps!
An important point is that this family of yeast does not taste “Belgian-y” … there are no phenolic flavours; this is not a Saison.
Well, ideally you want a heat source. And even at low temperatures you will get some yeast character, so if you want something truly neutral this may not be the yeast for you. I'm finding myself tweaking my recipes to account for the fruit flavors (which has been a pretty fun exercise).
Yes, yes it does! It's pretty easy to co-pitch, maintain the temp, and have a quick soured beer! This will mean that you'll have live lacto, but if you're like me the fact that you can bottle it and produce it so quickly easily outweighs the con of having to have a 2nd auto-siphon (the tubing is silicone, and the bottling wand is stainless).
TODO update with mixed-fermentation drying process if successful (Ebbegarden + L Plantarum)
These are all DME based; I trust any all-grain brewers out there know how to convert these and adjust to taste :)
They're also all mini-batches. In essence these are fun things to try that can sometimes take the place of starters.
About ~3.5% ABV
Remember to save that slurry for quick souring next time. It may not flocculate like a normal kveik batch; which makes it harder to dry, but you can still reuse the slurry!
TODO more sample recipes