Norwegian Farmhouse Yeast Both Kveik and Landrace!
Genuine farmhouse strains directly from Norway
Update: Due to the current global pandemic our shipping transit time is taking longer than usual. Especially to areas outside of the continental United States. Please bear with us and remember that I will always work with you to make sure you get viable yeast and are able to make awesome beer. Life is too short to brew anything less!
All International Shipments will be sent without tracking. Please work with us on shipping times as we have no control over them. We are currently averaging 8 weeks to many European Countries as well as Russia.
Norwegian farmhouse yeasts also called Kveik are a type of yeast that has been naturally selected over thousands of years by home brewers. These yeasts are unlike anything else on the market, most finishing 5 gallons of wort in 2-3 days at 90*F or hotter! They also give off or accentuate many flavors not typically found in yeast / beer. With these yeasts your brews can really be set apart from the crowd!
Landrace yeasts share some common qualities with Kveik such as the high fermentation temperature as well as the incredible flavors given off, they are however biologically different from Kveik and therefore have been named Landrace.
Each pack contains enough yeast to ferment up to 5 gallons of wort. If you ferment at the higher end of the temperature range where most of your flavors come from please make sure you use plenty of yeast nutrient. Kveik / Landrace yeasts are very different from other yeasts and absolutely need the extra nutrients. Fermaid K is great but if you can’t find that simply take some bread / bakers yeast, boil it for a few minutes and toss that in. This is what a lot of commercial yeast labs use for yeast nutrient.
If you feel it’s necessary feel free to make a starter but Kveik thrives in high gravity wort when being under-pitched and having lots of nutrients. If you want a clean flavor profile ferment at the lower end of the fermentation temperatures.
Many of the Kveik / Landrace strains have bacteria in them. If you don’t want the beer to be sour / funky utilizing a small amount of hops in the boil will stop the lactobacillus in it’s tracks and your beer won’t be sour. However, I do highly recommend making some sour beers with strains like Hornindal or Simonaitis. If you use no hops and ferment hot with Simonaitis for example you get incredible aroma and flavors. I made one beer with 4oz Amarillo (after fermentation was complete) dry hop only along with Simonaitis and the beer tasted like a salty lemon. It was incredible and I have yet to find anything like it on the market.
Please refer to the farmhouse yeast registry by Lars Garshol for information regarding harvesting.
If you have any issues with your purchase please reach out to me. I’ll definitely make it right. Happy Brewing!