Tree HouseBeersSeter
Seter is a Norwegian Farmhouse Pale Ale that pours a hazy golden color, with clouds of foam rising above the glass. Kveik yeast, a traditional strain kept alive through countless generations of Nordic farmers, gives off notes of tangerine juice and dried orange peel.
Leads with tropical; also citrus.
On the Classic wheel, from Tree House’s own descriptions of this beer.
Ancient brewing traditions meet modern hop blends in Seter. 🌾 We blended Cascade, Nelson, and Super Sauvin — a thiol-enhanced expression of Nelson hops — for our newest Norwegian Farmhouse Pale Ale. This unlikely marriage of two vastly different terroirs, Nordic and Southern Hemisphere, creates an intensely tropical beer layered with notes of tangerine juice, pineapple, lychee syrup, and citrus zest. Kveik yeast, a strain preserved through countless generations of Nordic farmers, is a world unto itself. Deeply tied to the human experience, it was traditionally used to brew beer for weddings, seasonal celebrations, and agricultural gatherings in rural Norway. So how did this ancient yeast end up fermenting your beer? Lars Marius Garshol, a humble homebrewer, became fascinated with traditional brewing after encountering rustic farmhouse beers while vacationing in Lithuania. Curious whether similar traditions still survived in Norway, he began traveling through remote farming communities where brewing knowledge had been passed down orally within families for generations. What he uncovered fundamentally changed modern assumptions about ancient brewing. Researchers expected these centuries-old yeast cultures to be riddled with souring bacteria, contamination, and harsh off-flavors from primitive handling methods. Instead, they discovered remarkable strains of Saccharomyces cerevisiae, the same family of yeast responsible for ales brewed around the world today. The lack of refrigeration, hot fermentation temperatures, and repeated drying between infrequent brews created evolutionary pressure that selected for resilience and vitality. The yeast in this very beer traces its lineage back to those farmhouse cultures, many of which, with the blessing of the farmers who preserved them, were transported from rural Norway to laboratories where they were isolated, studied, and cultivated for modern brewing. Thank you, Lars. 🖼️🎨 by Sarah Laba-Barry
