Description

Escarpment Laboratories Hornindal Kveik Blend yeast

A great example of what the Norwegian Kveik family of yeasts can do! This is a selection of two of Escarpment Labs 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. It is recommended to ferment warm  (>25ºC), have a highly fermentable wort and yeast nutrients to ensure complete attenuation. The traditional Norwegian beers are quite malty by comparison to typical ales.  Hornindal will help you create anything from clean house ales, to deep dark stouts, to potent IPAs.

Flocculation: High
Attenuation: 70 - 80%
Temperature: 15 - 35°C
Alcohol Tolerance: High
Diastatic (STA1): No

Flavour Profile: Tropical Fruit, Red Apple, Earthy

Suitable Beer Styles: American Pale Ale, NEIPA, Porter, Stout

Possible Substitutes

• Escarpment Labs Arset Kveik Blend yeast
• Imperial Yeast A46 - Bartleby Ale yeast
• Imperial Yeast A44 - Kveiking Ale yeast
• Escarpment Labs Ebbegarden Kveik Blend yeast