Escarpment Laboratories - Hornindal Kveik Yeast


A great example of what the Norwegian Kveik family of yeasts can do! This is a selection of Escarpment's 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. Escarpment Laboratories recommend warm fermentation temperatures (>25ºC) and yeast nutrients to ensure complete attenuation.


Attenuation 70-80%
Flocculation Medium-High
Optimum Fermentation Temp. 25-35°C
Alcohol Tolerance High
Laboratory Escarpment Laboratories
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