At Ground Breaker we’re always looking to push the edge of gluten-free craft brewing. Whether it’s mashing with a challenging grain (teff, anyone?), using actual carrots in a carrot cake cream ale (pretty colors!), combing two polarizing styles to create a beer child that no one asked for (sour IPA).

So what whacky idea did we try this time? We decided to get kveik-ey with it. Our brewers selected three of our year-round beers and instead of fermenting them with the usual yeast strains for these recipes, we decided to ferment them with the same yeast we ferment our Huge Monster Hazy with—Voss Kveik.

Join us for a tasting event where we’ll be pouring unique renditions of 99 Light, IPA No. 5 and Dark Ale. Learn everything you’ve ever wanted to nkow about kveik yeast (what is it anyway? how do you even pronounce it?) Drink som experimental beer and go home with a little education.

We kveik’d around, now we’re going to find out!