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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.
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Good for styles | Saison | |
Good for styles | APA | |
Good for styles | Pale Ale | |
Good for styles | IPA | |
Good for styles | NEIPA | |
Type | Ale | |
Brand | White Labs | |
Attenuation | Medium | |
Alc. Tolerance (ABV) | 12% | |
Species | Saccharomyces cerevisiae | |
Type | Liquid |
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. It is a clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.
PRODUCT FEATURES:
Use to: Saison, APA, IPA, IIPA, AIPA
Fermentation temperature: 25-35°C
Flocculation: medium
Apparent attenuation: 70-80%
Alcochol tolerance: 12% ABV
Dosage: 1 PurePitch up to 12°BLG, starter recommended with higher gravity
INGREDIENTS:
Yeast Saccharomyces cerevisiae
malted barley, amino acids, trace minerals
MANUFACTURER:
White Labs, Inc.
STORAGE CONDITIONS AND USAGE INSTRUCTION:
The yeast vial should be refrigerated (4°C).
Warm slowly to 21°C, mix contents well, cut package with sanitized scissors, and add to cooled aerated worth.
NET WEIGHT:
40ml
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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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