This month's Kveik Ring release is a special one: our best effort to reproduce the Hornindal Farm Kveik (Terje Raftevold #5). This blend contains as many of the Hornindal yeasts as possible as well as two bacterial strains to best reproduce the character of the original.
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. We welcome brewers to do a side-by-side comparison!
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 1.009 Flavour description: Lightly tart, tropical fruit, milky caramel
***ICE PACK RECOMMENDED***
***ICE PACKS AVAILABLE UNDER YEAST COLLECTION LIST***