Kveik vs Kveik-Brett Cyser Taste Test

Taste Test Report: Hornindal Kveik Cyser vs. Kveik–Brett Cyser

This article documents a comparative taste test between two closely related cyser-style meads, both based on apple juice and the same underlying Hornindal kveik melomel recipe. The goal was to understand the sensory impact of adding Brettanomyces claussenii to an otherwise unchanged process.

The base recipe referenced here is documented under:

./kveik-mead
(the Hornindal kveik melomel recipe described earlier)

The only deviation from that recipe was the addition of Brettanomyces claussenii in one of the test batches.

Background: The Initial Brett Experiment (Mango-Based)

The first time Brettanomyces claussenii was introduced into this process, it was done using a mango-based melomel rather than apple juice.

That batch showed a highly distinctive flavor profile:

What would normally be interpreted as oxidative “cardboard” notes
Instead presented as a deep, nutty aftertaste
Rich, rounded, and surprisingly pleasant rather than stale

At the time, it was unclear whether this character came from:

The mango itself
The Brettanomyces
Or an interaction between Brett, kveik, and mango-derived compounds

This uncertainty led to a more controlled comparison.

Test Setup: Two Nearly Identical Cysers

To isolate the cause of the nutty aftertaste, we produced two apple-based cysers using the same base recipe:

Same honey quantity
Same apple juice base
Same Hornindal kveik fermentation
Same process, timing, and handling

The Only Difference

Batch A: Hornindal kveik only
Batch B: Hornindal kveik + Brettanomyces claussenii

No mango. No process changes. No ingredient deviations beyond the Brett addition.

Sensory Results

The resulting cysers were not subtle variations of the same drink. They were, unmistakably, two completely different meads.

Kveik-Only Cyser

Bright and fresh
Clean apple character
Fruity and approachable
Clearly identifiable as a modern, clean cyser

Kveik + Brett Cyser

Noticeably more complex
Slightly sour
Much deeper flavor profile
Pronounced nutty aftertaste, similar to the earlier mango batch
Less “fresh,” more contemplative and layered

Conclusion: Brett Is the Source of the Nutty Aftertaste

Given that:

The mango variable was removed
The base recipe was unchanged
The nutty character reappeared only in the Brett-containing batch

We can confidently conclude that:

The nutty aftertaste is a direct response to the addition of Brettanomyces claussenii in a kveik-based melomel/cyser.

This character is not mango-specific, nor is it an artifact of oxidation alone. Brett appears to be transforming compounds that would otherwise read as cardboard into something far more interesting and palatable.

Open Question: Brett Character or Brett Stress?

One question remains unanswered:

Is the nutty character intrinsic to Brettanomyces claussenii itself?
Or is it the result of Brett being stressed when co-fermented with an aggressive yeast like Hornindal kveik?

Next Test: 100% Brett Cyser

To answer this, the next logical experiment is:

A 100% Brettanomyces claussenii cyser
No kveik
Otherwise identical apple-based recipe

By comparing:

Kveik-only cyser
Kveik + Brett cyser
Brett-only cyser

We can determine whether:

The nutty aftertaste is a fundamental Brett expression
Or a stress response caused by competition with kveik in a nutrient-limited mead environment

Final Thoughts

What began as an unexpected byproduct in a mango melomel has turned into a reproducible and clearly Brett-associated flavor outcome. The combination of Hornindal kveik and Brettanomyces claussenii does not merely add funk—it fundamentally reshapes the character of the cyser.

Whether that transformation is desirable will depend entirely on the drinker—but it is unmistakably deliberate, repeatable, and worth further exploration.

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