Description
The Norwegian word for yeast, Kveik iwas traditionally preserved by drying and passed from generation to generation. The original dried yeast, Kveik supports a wide range of fermentation temperatures between 77-104°F with a very high optimal range of 95-104°F. Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The neutral with subtle fruity notes of orange and citrus flavor profile will remain consistent across the entire temperature range. Flocculation is very high producing clear beers without filtration or use of process aids.
Attenuation: Medium to High
Flocculation: Very High
Alcohol Tolerance: 14% ABV
Optimum Ferm Temp: 95-104˚F
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