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About

Traditional Norwegian farmhouse yeast (Kveik) from Grodås. The Hornindal/Grodås area is renowned for producing some of the most flavorful and fruit-forward Kveik strains. Like other Kveik, it tolerates high fermentation temperatures and completes fermentation quickly while producing distinctive farmhouse character.

Flavor Profile

Traditional Norwegian Kveik strain. Produces tropical and citrus fruit esters. Fast, heat-tolerant fermentation.

Best For

Norwegian farmhouse ale, quick-turn ales, pseudo-lagers, hop-forward beers

Provenance

"Samuel Lien got the yeast from Hans Øen around 1980. Øen moved to Hornindal from Faleide in Stryn."

Origin Details