LC018
Kveik Ragnarok
- Fermentation: top
- Temperature Range: 20 - 40°C
- Attenuation: 68 - 80 %
- Flocculation: very high
- 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 high
- 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 high
- 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