HORNINDAL (KVEIK)
One of the standout features of Hornindal (and kveik) in general, is its affinity for higher temperatures. As the heat rises, so does the production of tropical fruit esters, unveiling a symphony of tangerine, pineapple and mango flavours.
Yeast Characteristics
Type
Dry yeast
Weight
0.5kg
Beer Styles
Double IPAs
Imperial Stouts
IPAs
NEIPAs
Pale Ales
Porters
Red Ales
Stouts
Strain
Saccharomyces cerevisiae
Dosage
30 to 100g/hL
Fermentation Temp
28°C to 37°C
ABV Tolerance
14%
Nitrogen Demand
Very high
Attenuation
73% to 80%
Flocculation
High
Comparative Strains
N/A
Features
- Remarkable flavour profiles
- High rate of fermentation and flocculation at higher temperatures, enabling significantly reduced chilling requirements
- Strain's nature leads to shorter conditioning and fermentation times
TYPE
Dry yeast
WEIGHT
0.5kg
BEER STYLES
Double IPAs
Imperial Stouts
IPAs
NEIPAs
Pale Ales
Porters
Red Ales
Stouts
STRAIN
Saccharomyces cerevisiae
DOSAGE
30 to 100g/hL
NITROGEN DEMAND
Very high
COMPARATIVE STRAINS
N/A
FEATURES
- Remarkable flavour profiles
- High rate of fermentation and flocculation at higher temperatures, enabling significantly reduced chilling requirements
- Strain's nature leads to shorter conditioning and fermentation times