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Crisp Pilsner in 7 days?? Impossible!

Updated: 6 days ago

Think brewing a clean, crisp pilsner takes weeks of lagering and cold conditioning? Think again. We’re flipping the script on traditional lager brewing with one secret weapon:

K.22 Stalljen Multi-Strain Kveik.


Pilsners have long been the badge of patience. Brew it. Lager it. Wait… and wait. But what if you could pull off a beautifully clear, crushably crisp pilsner in just seven days?

K.22 Stalljen Multi-Strain Kveik is a clean fermenter, especially at lower temps. It powers through fermentation without throwing off-flavors—no estery chaos, no clove bombs, no banana bread. Just pure pilsner clarity.



While most brewers rely on months of lagering, we’re using fermentation speed and precision to do the job in a week. This isn't cutting corners—it's brewing evolution.


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Look how clear that beer is! We used Brewer's Clarex and cold crashed it, that's all!
Look how clear that beer is! We used Brewer's Clarex and cold crashed it, that's all!



Modern Brewing Meets Nordic Fermentation


So what did we do? Nothing revolutionary in the method itself, we just brewed beer. It's the fermentation that is the revolution, and guess what, you don't have to worry about it, the yeast takes care of it!

Here's what we brewed, and how we did it:


Ingredients for a Stalljen Kveik Pilsner


Base Malt: 

Bonsak Malt Fairytale Pilsner Malt 86%

Bonsak Malt Munich Malt 7%

Stangeland Mølle Flaked Oats 7%



Hops: 

Magnum 60min (14.3 IBU)

Saaz 25min (11.4 IBU)


Yeast: 

Stalljen Kveik 60g/HL


Water Profile: 

Slightly Softened to match a classic German Pilsner sulfate/chloride ratio to promote a crisp, dry finish. Targeting approximately 50ppm Calcium, 60ppm Sulfate, and 60ppm Chloride.


Brewing Process

  1. Mash: Double Decoction 90min Mash 65ºC - PH 5.3 (lactic acid)

  2. Boil: 90min

  3. Chilling: 12ºC

  4. Fermentation: 12ºC

  5. Conditioning: 1- 2 Weeks (while the yeast leaves very little off-tastes, other ingredients will take some time to settle).

  6. Packaging: Carbonate to 2.5–2.8 volumes of CO₂ for a refreshing, sparkling finish.


Tasting Notes

●        Appearance: Pale gold with a bright, clear body and a dense white head.

●        Flavor: Crisp malt backbone with a refreshing, balanced bitterness. Slight Citrus notes.

●        Mouthfeel: Light-bodied, smooth, and effervescent.


Thirsty yet??



 
 
 
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