KVEIK

FRAMGARDEN KVEIK

A single strain of Saccharomyces cerevisiae, it was isolated from source material collected from Petter Øvrebust. It exhibits a vibrant bouquet of muskmelon esters across a broad temperature range. This strain is well suited to any hop forward or farmhouse-inspired beers.

Temperature: 80-95 °F (27-35 °C) || Attenuation: 78 - 82%

Flocculation:  Medium || Alcohol Tolerance: High

HORNINDAL KVEIK

A truly unique strain of Saccharomyces cerevisiae isolated from source material collected on Terje Raftevold’s farmstead. It exhibits a beautiful bouquet of stone fruit and tropical esters across a broad temperature range and can be used across a broad spectrum of styles, and is well suited to any hop forward beer.

Temperature: 80-95 °F (27-35 °C) || Attenuation: 77 - 81%

Flocculation:  Medium-Low || Alcohol Tolerance: High

LIDA KVEIK

This culture is a single strain of Saccharomyces cerevisiae isolated from Samuel Lien’s house culture, which he received from Hans Øen around 1980. It exhibits a fermentation profile of apricot, stone fruit and white wine grape esters, with a balanced malt character coming through on the finish.

Temperature: 80-90 °F (27-32 °C) || Attenuation: 75 - 82%

Flocculation:  Low || Alcohol Tolerance: High

MIDTBUST KVEIK

This single strain of Saccharomyces cerevisiae isolated from Odd H Midtbust’s house culture exhibits a cleaner fermentation character and restrained ester profile, allowing the malt and hop character to shine. Perfect for use in any style where malt and/or hop character is at the forefront of the profile.

Temperature: 75-95 °F (27-35 °C) || Attenuation: 76 - 80%

Flocculation:  Low || Alcohol Tolerance: High

SIGMUND'S VOSS KVEIK

Sigmund's Voss Kveik yeast is a single strain of Saccharomyces cerevisiae isolated from a sample of kveik generously provided by Sigmund Gjernes via Lars Garshol. This strain exhibits a potent ester profile of orange citrus with a mild underlying earthiness.

Temperature: 70-100 °F (21-38 °C) || Attenuation: 78 - 83%

Flocculation:  High || Alcohol Tolerance:  High

LITHUANIAN

PAKRUOJIS LITHUANIAN FARMHOUSE

Pakruojis Lithuanian Farmhouse is a single strain of STA1+ Saccharomyces cerevisiae, isolated from a Lithuanian brewery. This yeast produces beer with a dry, crisp and silky mouthfeel, an ester profile of complex citrus fruit, and a balanced rustic earthiness with undertones of white peppercorn. This strain exhibits high diastatic activity.

Temperature: 75-95 °F (24-35 °C) || Attenuation: 90-100%

Flocculation:  Low || Alcohol Tolerance: High

SIMONAITIS LITHUANIAN FARMHOUSE

This culture is a single strain of Saccharomyces cerevisiae, isolated from a Lithuanian Farmhouse mixed culture kindly provided by Julius Simonaitis via Lars Garshol. Across a wide temperature range this culture will throw a potent mix of orange, tropical fruit and stone fruit esters that is reminiscent of POG Juice® (passionfruit, orange, guava), which is accompanied by light earthy and herbal undertones.

Temperature: 75-95 °F (24-35 °C) || Attenuation: 76-82% 

Flocculation: High || Alcohol Tolerance: High