One of the herbal beers I typically make, but using the yeast (kveik) from Norwegian farmhouse beer. I kept the primary temperature around 80F, and it was ready to bottle in three days! It tasted nice: tart, somewhat citrusy. A perfect background for juniper (eastern red cedar) and sweetfern. The juniper went in the mash; I added the yarrow and mugwort at the beginning of the boil, mainly for bitterness, and the sweetfern ten minutes before flame-out.
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