Frozen Dead Guy

November 2020

I thought I’d try a new take on the spruce tip sake I made last year. This time I took inspiration from Colorado’s frozen dead guy, Grandpa Bredo, and put some Norwegian twist on it. I used a combo of #kveik and number 901 yeasts, Rocky Mountain spruce tips and juniper berries in the rice steaming, water from Twin Springs in Manitou Springs, and some local aspen wood staves that I lightly toasted.

I don’t think I pushed the Kveik as much as I could have. It didn’t really add as much as I would have liked.