This kveik yeast was sourced from Jakob Årset, on the farm Årset in Eidsdal, Norway. The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend shows a higher degree of hop biotransformation. This blend also exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well.
| Attenuation | 70-80% |
| Flocculation | High |
| Alcohol Tolerance | Very High |
| Optimum Fermentation Temperature | 20-37°C (68-98.6°F) |
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