K.14 Eitrheim | Multi-Strain Kveik Yeast - Kveik Yeastery

Multi-Strain Kveik Yeast

Rooted in the brewing heritage of Norwegian farmhouse ales, our Multi-Strain Kveik Yeasts are crafted blends of authentic kveik cultures. Each strain contributes its distinct character, creating a harmonious profile of flavors and aromas. This yeast is certified organic.

Eitrheim Kveik

The Eitrheim kveik comes from Reidar Eitrheim from Tokheim, Norway. Tokheim is located close to Odda in the heart of the Hardangerfjord and next to the Folgefonna National Park. The yeast has been passed on for generations, and Reidar got it from his grandfather. The yeast is very versatile and can be used in different beer types such as IPA, Pale Ale, NEIPA, Stouts, and Porters.

Aromas and flavors

Primary flavors: Apricot and peach.

Secondary flavors: Orange and pineapple.

The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.

Fermentation

Eitrheim ferments well from 15°C/ 59°F and up to 38°C/ 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature (31-35°C) expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation.

Pitching

Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 18°C/ 64°F, or high gravity, increase pitching rate to 60 g/HL.

Storage

Sealed package should be stored in dry conditions below 6°C (43°F). Product can be transported and kept at room temperatures for a period of up to 1 month. Opened bags must be re-sealed and stored in dry conditions below 6°C (43°F), and used within 3 days.

Do not use damaged satchets.