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,

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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%)