The Yeast Bay: Hornindal Kveik

Beschreibung

Über Hornindal Kveik

A truly unique strain of Saccharomyces cerevisiae isolated from source material collected on Terje Raftevold’s farmstead. It exhibits a beautiful bouquet of stone fruit and tropical esters across a broad temperature range and can be used across a broad spectrum of styles, and is well suited to any hop forward beer.

Temperature: 80-95 °F (27-35 °C)
Attenuation: 77 – 81%
Flocculation: Medium-Low
Alcohol Tolerance: High