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A year ago we launched a series of stories underwritten by Guinness called Mother of Invention. The beer industry is often spurred on by the need to meet new necessity with invention. This leads to all sorts of unique evolutionary paths in the history of beer, from making to selling to drinking. These articles explore the innovations, big and small, old and new, that have transformed the beer in your hand in surprising ways.

One of my favorites from this series\\u2014\\u201cA Fire Being Kindled \\u2014 The Revolutionary Story of Kveik, Norway\\u2019s Extraordinary Farmhouse Yeast\\u201d\\u2014was written by Claire Bullen, our editor-in-chief. She was interested in digging in to the origin of the kveik family of yeast, which first earned international acclaim thanks to articles published by Norwegian writer and beer enthusiast Lars Marius Garshol on his blog, Larsblog. His discoveries and writings have since inspired thousands of homebrewers to reimagine the craft of farmhouse-style brewing, using a category of yeast that had been preserved by traditional brewers in western Norway. But how has this new experimentation and investigation influenced commercial breweries? And what are the benefits and opportunities kveik affords those who are willing to take the risks?

Talking to Claire about the content of the story, but also the process of the reporting itself, reveals a lot of the questions and excitement behind kveik\\u2019s meteoric rise.

This is Claire Bullen, GBH\\u2019s editor-in-chief. Listen in.