Kveik Strains

Strains

LC018
Kveik Ragnarok

  • Fermentation: top
  • Temperature Range: 20 - 40°C
  • Attenuation: 68 - 80 %
  • Flocculation: very low
  • Alcohol Tolerance: 10 % ABV
  • Strain Profile: One of the most unique yeast trains in our collection this yeast was isolated from a Norwegian farm brewery in Vossenvangen. The traditional word for homegrown yeast is "kveik" and this strain is as pure kveik as they come. This strain is a fast fermenter with good attenuation, a light earthy spiciness, marked tartness and unique ester profile of orange peel. Despite fairly high attenuation, beer fermented with this yeast seems sweet due to increased fruity notes
  • Recommended Styles: Traditional Norwegian Brewed with Kveik
  • Similar Strains: Voss kveik

LC103
Midtbust Kveik

  • Fermentation: top
  • Temperature Range: 19 - 32°C
  • Attenuation: 78 - 82 %
  • Flocculation: very low
  • Alcohol Tolerance: 11 % ABV
  • Strain Profile: This Norwegian farmhouse yeast produces a monster ester profile; Granadilla and papaya are abundant in this profile. This strain highlights the hops with little to no bio-transformation.
  • Recommended Styles: English Pale Ale, Traditional Norwegian Brewed with Kveik, Blonde Ale, NEIPA

LC104
Oslo Kveik

  • Fermentation: top
  • Temperature Range: 19 - 37°C
  • Attenuation: 78 - 82 %
  • Flocculation: very low
  • Alcohol Tolerance: 10 - 12 % ABV
  • Strain Profile: This Norwegian strain produces almost no esters and leads to extremely clean profiles. This has made Oslo very popular for brewing lager-like beers very fast. Ferment at high temperatures and expect beers to be ready for drinking in 7 days.
  • Recommended Styles: English Pale Ale, Traditional Norwegian Brewed with Kveik, Blonde Ale, Psuedo-Lager