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 kornøl-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.
Type: Ale Yeast
Minimum Attenuation: 70%
Maximum Attenuation: 80%
Flocculation: Medium to High
Minimum Fermentation Temperature: 77°F (25°C)
Maximum Fermentation Temperature: 95°F (35°C)
Alcohol Tolerance: Medium - High (8-12%)