Escarpment Hornindal Farm Kveik yeast, 125ml

What we've done here is devised a strategy to replicate the original Hornindal Farm Kveik (Terje Raftevold #5) as best as we possibly can. We grew as many yeast strains as we could, using our standard yeast production method, and blended it with a custom propagation of the Lactobacillus plantarum and Lactobacillus paracasei found in the original culture. 

Our regular Hornindal Kveik Blend contains two strains selected for optimal fermentation. Conversely, Hornindal Farm Kveik contains many strains of yeast as well as two strains of bacteria. The L. paracasei strain is hop tolerant and this culture may sour low IBU beers.

In addition to traditional raw ale, we think this culture would be extremely well suited to tart summer beers with fresh fruit. 

Temperature: 25-35ºC
Attenuation: 75-82% 
Test batch results (raw ale, 5 IBU): OG 1.040 FG 1.012

Flavor description: Lightly tart, tropical fruit, milky caramel