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.
|Alcohol Tolerance||Very High|
|Optimum Fermentation Temperature||20-37°C (68-98.6°F)|