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A wonderfully unique Norwegian farmstead “kveik,” Hornindal produces a tropical flavor and complex aroma that can present itself as stonefruit, pineapple, and dried fruit leather, which complement fruit-forward hops.
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Good for styles | APA | |
Good for styles | IPA | |
Good for styles | Pale Ale | |
Good for styles | American Ale | |
Type | Ale | |
Brand | Omega Yeast | |
Attenuation | High | |
Alc. Tolerance (ABV) | 16% | |
Species | Saccharomyces cerevisiae | |
Type | Liquid |
A wonderfully unique Norwegian farmstead “kveik,” Hornindal produces a tropical flavor and complex aroma that can present itself as stonefruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high fermentation temperature. Ferments well at 32°C or higher. Non-phenolic and no fusels, even at higher temps.
PRODUCT FEATURES:
Use to: American Ale, English Ale, AIPA, APA
Fermentation temperature: 22-37°C
Flocculation: high
Apparent attenuation: 75-82%
Alcochol tolerance: 12-16% ABV
Dosage: add to 5 gallons (19 L) of wort. >1.060
INGREDIENTS:
Water, Yeast, Barley Malt Extract, Hops
Allergens:
Contain: gluten
MANUFACTURER:
Omega Yeast Labs, LLC
STORAGE CONDITIONS AND USAGE INSTRUCTION:
The yeast should be refrigerated (2-3°C).
1. Allow at least 3 hours for package to warm to room temperature
2. Shake package for 30 seconds to resuspend culture
3. Wipe package with a food-safe sanitizer before opening
4. Tear open at notch and pitch into well-areated starter wort
NET WEIGHT:
100ml
Traditional norwegian farmhouse strain originating from Voss region.
A single strain of Saccharomyces cerevisiae, it was isolated from source material collected from Petter Ovrebust. It exhibits a vibrant bouquet of hull melon and cantaloupe esters across a broad temperature range. This strain is well suited to any hop forward or farmhouse-inspired beers.
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.
Sourced from our friend Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornol-style beers.
This culture is a single strain of Saccharomyces cerevisiae isolated from Samuel Lien’s house culture, which he received from Hans Oen 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.
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