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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Alcoholic drinks from Western Norway
strong, fast-fermented farm ale; lab ferments with kveik at 30 °C gave 4.01–5.98 % ethanol (PREISS2018). Made in 5 steps over 12 months. The longest step, harvest yeast from foam or bottom; dry, takes up to 12 months (Preiss R 2018). Saccharomyces cerevisiae kveik strains — a genetically distinct domesticated group, POF-negative, highly flocculant, thermotolerant does most of the fermenting.
| Main step | up to 12 monthsReported[PREISS2018] | Harvest yeast from foam or bottom; dry |
|---|---|---|
| Temperature | 28–40 °CReported[PREISS2018] | Pitch kveik into warm wort |
| malted barley |
| juniper branches/infusion (optional) |
| hops (typically) |
| Starter: backslop (kveik: house yeast culture, dried between brews) |
Total time across the recorded steps: 12 months
What changes: Hot water, often a juniper infusion, turns the malt starch into sugar
Output: wort.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
Brewers shared yeast with neighbours when theirs failed; serial repitching for generations (PREISS2018).
