North European Style Strains


Baltic Piwo

  • Fermentation: top
  • Temperature Range: 18 - 22°C
  • Attenuation: 63 - 76 %
  • Flocculation: low
  • Alcohol Tolerance: 9 % ABV
  • Strain Profile: This unique Polish strain is used in production of Grodziskie beer, traditional Polish all wheat, oak smoked, light beer
  • Recommended Styles: Grodziskie (Gratzen)

Kveik Ragnarok

  • Fermentation: top
  • Temperature Range: 20 - 40°C
  • Attenuation: 68 - 80 %
  • Flocculation: medium to 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: Garshol kveik yeast list from Voss

Loch Ness Monster

  • Fermentation: top
  • Temperature Range: 18 - 22°C
  • Attenuation: 74 - 80 %
  • Flocculation: high
  • Alcohol Tolerance: 12 % ABV
  • Strain Profile: This classic Scottish strain has a neutral profile with low esters production but can pack a punch with alcohol production
  • Recommended Styles: Old Ale, Scottish Export 80, Scottish Heavy 70, Scottish Light 60, Strong Scotch Ale
  • Similar Strains: WYEAST 1728 Scottish Ale