Escarpment Labs - Hornindal Kveik Blend
A great example of what the Norwegian Kveik family of yeasts can do! This is a selection of two of our favourite strains from Terje Raftevold's Hornindal Kveik. The blend shows mixed fruity character ranging from tropical fruit to red apple, with supporting notes of caramel. We recommend warm fermentation temperatures (>25ºC), highly fermentable wort and yeast nutrients to ensure complete attenuation. The traditional Norwegian beers are quite malty by comparison to typical ales.
Optimal Temperature: 25-35ºC
Alcohol tolerance: High
Produced in Guelph Ontario, each Escarpment Labs yeast package contains 180 - 200 billion cells, double that of most other liquid yeast brands.