Kveik Yeast Selection
Kveik Yeast
MIP-340 Voss
Hailing from Vestbygdi, Norway, this Kveik culture is courtesy of Sigmund Gjernes.
Voss ferments very quickly and can be used at fermentation temps of up to 100 F and up to 15% ABV. Despite the high temperature the yeast produces bright pleasant orange and mango esters.
It can be used to produce a variety of beer styles from IPA to stout, all without the use of temperature control.
Ferm Temp
80-98 F
Attenuation
Mid 70's
ABV Tolerance
High
Flocculation
Very High
MIP-342 Hornindal
Hailing from Grodås, Norway, this Kveik culture is courtesy of Terje Raftevold.
When this strain is fermented above 90F, your hops will love it! It produces a well-rounded and delicious profile of tropical and stone fruits.
Ferm Temp
70-98 F
Attenuation
Mid 70's
ABV Tolerance
High
Flocculation
Very High
MIP-343 Ebbegarden
Hailing from Stordal, Norway, this Kveik culture is courtesy of Jens Aage Øvrebust.
Produces a very tropical fruit ester profile. This is an excellent culture to pair with late addition and whirlpool hopping. The has anecdotal ability for hop biotransformation. This culture also accentuates hop bitterness.
Ferm Temp
65-98 F
Attenuation
Mid 70's
ABV Tolerance
High
Flocculation
Very High
MIP-344 Framgarden
Hailing from Stordal, Norway, this Kveik culture is courtesy of Petter B. Øvrebust.
At the higher end of the fermentation temperature range, Framgarden expresses a more tropical profile with lots of pineapple leading the way while having more subtle notes of hay and white pepper.
Ferm Temp
75-98 F
Attenuation
Mid 70's
ABV Tolerance
High
Flocculation
High
MIP-345 Nornes
Hailing from Dyrvedalen, Norway, this Kveik culture is courtesy of John Nornes.
Similar to MIP-340, but with slightly more orange production.
Ferm Temp
75-98 F
Attenuation
Mid 70's
ABV Tolerance
High
Flocculation
High
MIP-345 Simonaitis Lithuanian Farmhosue
Hailing from Joniškelis, Lithuania, this is the original culture courtesy of Julius Simonaitis.
This culture produces a ton of tropical and and citrus fruit like orange peel and guava. This culture does contain Lactobacillus and will contribute some acidity.
Ferm Temp
70-98 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
Medium - High
MIP-347 Midtbust
Hailing from Stordal, Norway, this Kveik culture is courtesy of Odd H. Midtbust.
A mixed culture of yeasts and bacteria. Like many of out Kveik cultures, when fermented on the warmer side of the tempertature range, this culture produces notes tropical and stone fruits along with some acidity.
Ferm Temp
75-98 F
Attenuation
Mid 80's
ABV Tolerance
High
Flocculation
Medium
MIP-348 Stalljen
Hailing from Grodås, Norway, this Kveik culture is courtesy of Stig Jarle Seljese.
A mixed culture of yeast and lactobacillus the culture is named after the location where it was kept, the old stable that was later converted to a house. Initial tasting notes are lemon and the culture accentuates hop bitterness.
Ferm Temp
75-98 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
Medium
MIP-349 Aurland
Hailing from Aurland, Norway, this Kveik culture is courtesy of Per Stundal.
A mixed culture of yeast and bacteria. This culture produces a more neutral flavor profile similar to sourdough bread, subtle stone fruit, and a touch of spice. Would be great for a farmhouse style beer.
Ferm Temp
75-98 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
High
MIP-350 Marina Russian Farmhouse
Hailing from Kshaushi in the Chuvashia Republic of Russia, this culture is courtesy of Marina Ivanovna.
This landrace culture has a large fermentation range and would be a perfect showcase for a rustic farmhouse-style ale.
Marina is very earth-driven with subtle background notes of stone fruit, citrus peel, and hay.
Ferm Temp
70-98 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
Medium - High
MIP-351 Rima Russian Farmhouse
Hailing from Kshaushi in the Chuvashia Republic of Russia, this culture is courtesy of Rima Petrova.
With notes of caramel, toffee, nutty biscuits, and subtle fruit, Rima is a perfect complement to darker farmhouse styles, cask ales, dark lagers, and darker Belgian ales.
Ferm Temp
70-98 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
Medium - High
MIP-352 Opshaug
Hailing from Strandadalen, Norway, this Kveik culture is courtesy of Harald Opshaug.
Very clean and fast fermenting strain with minimal ester production. Great for any beer which highlights either the malt or hop profile. This strain prefers a slightly cooler temperature around 90F.
Ferm Temp
75-98 F
Attenuation
Mid 70's
ABV Tolerance
Very High
Flocculation
Very High
MIP-353 Stranda
Hailing from Stranda, Norway, this Kveik culture is courtesy of Stein Langlo.
When fermented at higher temperatures, this single isolate expresses a ton of tropical fruit notes like ripe pineapple, mango, and papayas. This is house IPA strain for several of our customers.
Ferm Temp
75-98 F
Attenuation
Mid 70's
ABV Tolerance
High
Flocculation
Very High
MIP-354 Oslo
This unusual Kveik strain is from a brewery in Oslo, Norway.
Want to make a lager like beer in a week's time and at 92F? Then this is the strain for you, clean with just a hint of lager-like sulfur. This strain will ferment hot, fast, and create a beer with a lager-like flavor in close to a week.
Ferm Temp
75-92 F
Attenuation
Mid 70's
ABV Tolerance
High
Flocculation
Very High
MIP-355 Ner Saure
Hailing from Bjørke, Norway, this Kveik culture is courtesy of Einar Saure.
This Kveik culture is great for either a farmhouse or Landbier styles. Very expressive with notes of burnt citrus and baked bread. Does contain Lacto that is tolerant of around 12 IBUs.
Ferm Temp
75-90 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
Very High
MIP-356 Rivenes
Hailing from Dyrvedalen, Norway, this Kveik culture is courtesy of Svein Rivenes.
This Kveik culture produces the classic orange peel/citrus flavors but comes across as more bright and with more fresh zest due to the Lacto species found in this culture, which is roughly tolerant of 10 IBUs.
Ferm Temp
70-98 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
High
MIP-357 Wollsæter
Hailing from Hellesylt, Norway, this Kveik culture is courtesy of Jørgen Wollsæter.
Tropical fruits
Ferm Temp
70-90 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
Unknown
MIP-358 Espe
Hailing from Grodås, Norway, this Kveik culture is courtesy of Arve Espe.
Tropical fruit and lychee
Ferm Temp
70-90 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
Unknown
MIP-359 Otterdal
Hailing from Otterdalen, Norway, this Kveik culture is courtesy of John Anfinn Grodås.
Complex citrus, subtle hay and spice.
Ferm Temp
70-90 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
Unknown
MIP-360 Tormogarden
Hailing from Grodås, Norway, this Kveik culture is courtesy of Lars Andreas Tomasgård.
Tropical fruits, slight funk
Ferm Temp
70-90 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
Unknown
MIP-361 Jordal
Hailing from Jordal, Norway, this Kveik culture is courtesy of Hallvor Måge.
Orange peel and cracked pepper
Ferm Temp
70-90 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
Unknown
MIP-362 Lærdal
Hailing from Lærdal, Norway, this Kveik culture is courtesy of Dagfinn Wendelbo.
Pineapple, orchard fruit, and hints of stone fruit.
Ferm Temp
70-90 F
Attenuation
Unknown
ABV Tolerance
High
Flocculation
Unknown
MIP-363 Halvorsgard
Hailing from Ål, Norway, this Kveik culture is courtesy of Bjarne Halvorsgard.
Accentuates hop character