Kveik and Landrace collection

Kveik Collection

Largest Commercially Available Collection

Matthew met Lars Garshol by chance at the 2017 Collaboration Fest in Denver, CO. They were talking about a beer brewed by Ratio Brewing that featured Kveik Yeast. After talking briefly Lars discovered that Matthew had grown the yeast. Lars asked Matthew, "Want to trade for some Kveik Yeast?", without hesitation Matthew agreed.

Thanks to Lars, Propagate Lab now offers the largest selection of commercially available Kveik Strains.

Please Note: A number of these cultures contain bacteria, mixed yeast cultures, and have higher than average attenuation. We have done our best to maintain the original diversity found in these cultures including the bacteria.

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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MIP-362 Lærdal

Hailing from Lærdal, Norway, this Kveik culture is courtesy of Dagfinn Wendelbo.

Pineapple and orchard fruit

Ferm Temp

70-90 F

Attenuation

Unknown

ABV Tolerance

High

Flocculation

Unknown

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MIP-363 Halvorsgard

Hailing from Ål, Norway, this Kveik culture is courtesy of Bjarne Halvorsgard.

Accentuates hop character

Ferm Temp

70-90 F

Attenuation

Unknown

ABV Tolerance

High

Flocculation

Unknown

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MIP-364 Gausemal

Hailing from Grodås, Norway, this Kveik culture is courtesy of Olav Sverre Gausemel.

Rich tropical fruits

Ferm Temp

70-90 F

Attenuation

Unknown

ABV Tolerance

High

Flocculation

Unknown

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MIP-365 Granvin

Hailing from Dyrvedalen, Norway, this Kveik culture is courtesy of Tor Ølver Helland.

Tart orange peel

Ferm Temp

70-90 F

Attenuation

Unknown

ABV Tolerance

High

Flocculation

Unknown

Propagate Lab™, LLC

15700 W 6th Ave.

Golden, Colorado 80401

Office: (720) 724-4235

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Propagate Lab provides premium quality yeast, bacteria, and consultation for food. We are a licensed wholesale food manufacturer using only the highest quality ingredients. Propagate Lab does not cover the wholesale or retail cost of a final product or any ingredients, costs, services, labor expenses, etc. where its products are concerned.

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