Escarpment Labs Hornindal Farm Kveik Blend Liquid Yeast

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 

Each pitch is suitable for a 5G batch with an OG up to 1.065. Per usual we always recommend doing a yeast starter.

Escarpment Labs was started in 2013 by three fine fellows in Ontario. Richard Preiss started isolating the yeast strains he used in his homebrewing. This piqued the interest of his labmate Angus Ross - also a homebrewer and beer geek. Soon enough, they were both isolating yeasts from bottles of beer as well as the Ontario wilderness, resulting in a large and diverse strain collection. We now have an expansive collection of both innovative and in-demand yeasts - some available now, with many more in the development pipeline. Nate Ferguson, an instructor at the Niagara College Brewmaster Program, has since joined the team, his technical expertise in all things beer and yeast helping us to produce high-quality cultures on an industrial scale.

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