CUSTOMER STORIES
PEACEFUL SIDE BREWERY
MARYVILLE, TENNESSEE
"Kveik yeast is fantastic! There is a lot of potential for the Norwegian strains when you consider the performance at a wide range of temperatures and flavor profiles."
Chris Meadows, Head brewer
About you and your brewery? Peaceful Side Brewery is located in Maryville TN in the foothills of the Great Smoky Mountains National Park. We are a medium sized brewery that produces quality beer with intentionality by offering core and seasonal beers on draft at their Taproom, served alongside well-crafted burgers, tenders, snacks, and salads. The brewery focuses on creating beers that reflect the flavors and ingredients of our region including regionally grown barley and hops.
Who are the people behind your brewery? Peaceful Side Brewery is owned an operated by Oldham Hospitality
What type of beers are you known for? We have a wide variety available, ranging from traditional German & Belgian styles, expressive American styles, fruity seltzers & sours.
What is your favorite beer? This is a trick question! It largely depends on the setting, but a favorite of late is our Solveza Mexican Lager which recently brougth home a gold medal at the World Beer Cup for best International Light Lager.
What did you brew? We have brewed several beers with Enzyferm yeast and have been happy with its performance and adaptability. A brown ale and a red IPA are two of the most recent ones. In a few weeks we will use your yeast again for a mushroom farmhouse ale.
What yeast did you use? We've used the Voss, Ebbegarden, Eitrheim, & Stalljen in various projects.
What would you tell other brewers about this yeast? The versatility of these strains is truly a ground-breaking thing for craft beer. There is a something for every style of beer depending on the brewer's needs.
ØLSMIA
OSLO, NORWAY
"Having a tiny production brewery is stupid and feels at time like a sisyphusean endeavor, having these multi-strain kveiks in my toolkit is a game-changer for making tight production schedules line up.
Also the flavour is unique and amazing, I feel people should be more stoked on it. It really makes the whole difference."
Lars Huse, Head brewer
About you and your brewery? We are a tiny production brewery in one of Norway´s most central locations. We are located on the first sub-level of Rebel in downtown Oslo in what used to be the parking garage for the Norwegian Directory of Health. The brewery was started in 2015 in Follo, just outside Oslo but moved in 2021 to our current location. We do not follow trends or produce so called "hype-beers". Our main focus is not only to make the most Norwegian beer, but also the most local beer possible. Beer that is endemic to Oslo and Norway, which reflects our current time but often finds historical inspiration.
Who are the people behind your brewery? The Brewery was started in Follo, outside Oslo by a group of hobby-enthusiasts who wanted to drink their own beer at the pub. One of the founders (Richard) is a blacksmith and metal fabricator who had extra space in his Forge/ workshop. This is where Ølsmia was located, hence the name. Ølsmia pretty much means Alesmith/Beersmith/ Ale Forge (pick one). I personally started in January 2022 as the first and only employee and I do most of all things. My background is from Crowbar & Amundsen Bryggeri & Spiseri, and I also used to run a hombrew shop (Bryggeland Oslo/Ila Hjemmebrygg). Other that that I am originally an illustrator, so I do all labels, design/graphics/branding for the brewery.
What type of beers are you known for? Uniquely local beers reflecting seasonality with focus on drinkability and subtle complexity.
What is your favorite beer? It is a tie between a few different beers: Orval/Anchor Liberty/Saison Dupont/Timothy Taylor´s Landlord/Augustiner Edelstoff. I lived in England when I went to University (Hertfordshire and Cornwall) and am also a sucker for local, fresh cask ales.
What did you brew? I use multi-strain kveik for most of my beer these days (probably 90% of them) haha. One of the lastest beers I brewed, at least the most fun of them was a beer made for Oslo Medieval Festival at Akerhus Festning. It was a gruit made completely without the use of hops. Instead it was flavoured with Juniper Infusion (Einerlåg), St. Johns Wort (Johannesurt, Myrica Gale (Pors), Yarrow (Ryllik) and Calendula/ Pot Marigold (Ringblomst). It was made on a base of Fairytale Pilsner malt from Bonsak in Trøndelag and flaked wheat from Stangeland Mølle in Rogaland.
What yeast did you use? I fermented it with Stalljen multi-strain kveik.
What would you tell other brewers about this yeast? A fantastic yeast with a phenomenal flavor-profile and a super-wide range of uses. It is pretty much a one-stop-shop for (almost) all your (my) brewing needs.
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