Kveik 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.

Kveik Yeast

What is so special about Kveik?

Kveik (properly pronounced "ka-wike"), a Norwegian word for yeast, are a unique group of domesticated saccharomyces cerevisiae. They are known for fermenting at temperatures of up to 100 F, producing very few esters and phenols, and fermenting very quickly. Thanks to research performed by Lars Garshol and Richard Priess we now know that this unique group of yeast has several genetic mutations that allow for high fermentation temperatures with very little phenol production.

Propagate Lab offers 14 unique Kveik Strains. The strains are a mix of single cultures and mixed cultures. They have been kept as true to the original source as possible. With this is mind they may contain wild yeast and bacteria. This is the only way to preserve their original flavor production. Additional info can be found on Lars Culture Collection Page.

MIP-340 Kveik Voss

Fermentation Temp: Up to 100 F

Flavor Profile:

Orange

Floculation:

Very High

The most commonly available Kveik Yeast on the market. This strain ferments very quickly and can be used at fermentation temps of up to 100 F. Despite the high temperature the yeast produces only a pleasant orange ester. It is also highly alcohol tolerant (15%). It can be used to produce a variety of beer styles from IPA to stout, all without the use of temperature control.

MIP-341 Kveik Muri

Fermentation Temp: Up to 104 F

Flavor Profile:

Belgian Blond

Floculation:

Medium

This yeast does produce some sulfur and phenols, all of which clean up post fermentation. Can be used to produce a Belgian Blond like beer.

MIP-342 Kveik Hornindal

Fermentation Temp: Up to 100 F

Flavor Profile:

Caramel, Mushroom,

Fruity

Floculation:

Very High

One of the most unique strains available. This yeast ferments at a high temperature and also produces an umami / mushroom like flavor.

MIP-343 Kveik Ebbegarden

Fermentation Temp: Up to 100 F

Flavor Profile:

Slight Tropical Fruit

Floculation:

Very High

This strain accentuates hop bitterness and works well in an IPA. The strain is highly attenuative.

MIP-344 Kveik Framgarden

Fermentation Temp: Up to 100 F

Flavor Profile:

Orange

Floculation:

Very High

Very little is known about the fermentation characteristics of this strain. More information will be added as it becomes available.

MIP-345 Kveik Nornes

Fermentation Temp: Up to 100 F

Flavor Profile:

Orange

Floculation:

Very High

Similar to MIP-340, but with slightly more orange production.

MIP-346 Kveik Simonaitis

Fermentation Temp: Up to 108 F

Flavor Profile:

Neutral

Floculation:

Very High

One of the warmest fermenting Kveik yeast, but with a fairly neutral flavor profile.

MIP-347 Kveik Midtbust

Fermentation Temp: Up to 100 F

Flavor Profile:

Orange

Floculation:

Very High

Very little is known about this strain. More information will be provided as it becomes available.

MIP-345 Kveik Stalljen

Fermentation Temp: Up to 100 F

Flavor Profile:

Unknown

Floculation:

Very High

The yeast is named after the location where it was kept, the old stable that was later converted to a house. Little is known about the flavor profile.

MIP-349 Kveik Aurland

Fermentation Temp: Up to 100 F

Flavor Profile:

Sourdough Bread

Floculation:

Very High

A mixed culture of yeast and bacteria. This culture produces a very neutral flavor similar to sourdough bread.

MIP-350 Kveik Marina

Fermentation Temp: Up to 100 F

Flavor Profile:

Unknown

Floculation:

Very High

A mixed culture of yeast. Flavor profile is unknown.

MIP-351 Kveik Rima

Fermentation Temp: Up to 100 F

Flavor Profile:

Unknown

Floculation:

Very High

Flavor profile is unknown, more information will be provided as it becomes available.

MIP-352 Kveik Opshaug

Fermentation Temp: Up to 100 F

Flavor Profile:

Clean

Floculation:

Very High

A very clean fermenter, great for producing an IPA or Pale Ale.

MIP-354 Kveik Oslo

Fermentation Temp: Up to 100 F

Flavor Profile:

Orange

Floculation:

Very High

The most commonly available Kveik Yeast on the market. This strain ferments very quickly and can be used at fermentation temps of up to 100 F. Despite the high temperature the yeast produces only a pleasant orange ester. It is also highly alcohol tolerant (15%). It can be used to produce a variety of beer styles from IPA to stout, all without the use of temperature control.

MIP-355 Kveik Lida

Fermentation Temp: Up to 100 F

Flavor Profile:

Fruity, Caramel

Floculation:

Very High

Yeast produces a fruity, soft, caramel like beer.

MIP-350 Kveik Opshaug

Fermentation Temp: Up to 100 F

Flavor Profile:

Orange

Floculation:

Very High

The most commonly available Kveik Yeast on the market. This strain ferments very quickly and can be used at fermentation temps of up to 100 F. Despite the high temperature the yeast produces only a pleasant orange ester. It is also highly alcohol tolerant (15%). It can be used to produce a variety of beer styles from IPA to stout, all without the use of temperature control.

Propagate Lab™, LLC

15700 W 6th Ave.

Golden, Colorado 80401

Office: (720) 724-4235

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

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