Otterdal

About

Traditional Norwegian farmhouse yeast (Kveik) from Otterdalen, Hornindal. 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

"John Anfinn Grodås got this yeast from Rasmus O. Otterdal in the 1980s. He has been using it since. The yeast was probably shared between the farms in Otterdalen before the 80s."

Origin Details