Genuine top fermenting Kveik strains from Norway. Both strains feature very fast fermentation in warm temperature ranges with complete final attenuation within 48 to 72 hours and an outstanding flocculation ability. This allows a relevant energy savings and optimization of the fermentation cellar capacity. The fruity esters levels formed by these yeast strains are directly proportional to the increase of temperature. It produces clear beers with a consistent flavor profile and intense yet pleasant stone fruit, tangerine, pineapple and mango notes across the entire optimal fermentation temperature range. An excellent choice for the production of fruity and hop forward beers. Hornindal does not produce harsh phenolics nor overpowering higher alcohols even at the warmest end of the temperature range.

Brewing Parameters:

Fermentation temperature range: 73-98°F

Apparent attenuation: 75-81%

Flocculation & sedimentation ability: High

Alcohol tolerance: 13-16%

H2S production: Low

STA1: Negative