- Carbonation level was lacking
- Bitterness was pronounced and, in a few cases, overwhelming
- Hop aroma was muted
I don’t think the first of the three is yeast-related. Best guess I heard was that more people have keg systems these days and haven’t gotten good at bottling from kegs yet.
But the other two certainly seem like they could be yeast-related. I haven’t used any Kviek strains yet myself but have been very curious. I’m wondering if those out there who have used Voss kveik have noticed higher than expected bitterness or lower than expected aroma? Can anyone who judged the Everwood comp confirm whether things were similar in that one? Have people who’ve used multiple kveik strains or strains other than Voss noticed the same or different behavior?