Sourced from our friend Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornøl-style beverages. It is a clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.
|Attenuation||70% - 80%|
|Flocculation||Med to High
|ABV Tolerance||Med to High (8 - 12%)|
|Optimum Fermentation Temperature||25°C - 35°C (77°F - 95°F)|