![Blend of 3 kveik strains conquers wort, leaving tropical fruit flavors in its wake.
Kveiking [Kuh-vahy-king] noun: A blend of three Kveik strains that can produce an insane amount of pineapple, guava and other exotic tropical fruit aromas. verb: Hopefully not an Old Norse term for an activity we should not be promoting. The Kveiking blend thrives in hot fermentations when big complex ester profiles are desired. A low pitch rate can be used to drive these aromatics even higher but the brewer should ensure this low pitch rate can be combined with a continuously high fermentation temperature. If the temperature drops too low, the corresponding level of attenuation can be low, with high terminal gravities. This blend contains flocculent and non-flocculent yeast strains, therefore the clarity of the final beers produced can be variable. Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews. The Kveiking blend also works well when fermenting kettle soured worts for a strong tropical fruit character.
Temp: 75–97°F (24–36°C)// Flocculation: Low // Attenuation: 75–85% // Alcohol Tolerance: 12%](https://cdn11.bigcommerce.com/s-nhg1zv/images/stencil/500x659/products/4478/5063/A44front__77689.1588867809.png?c=2 "Blend of 3 kveik strains conquers wort, leaving tropical fruit flavors in its wake.
Kveiking [Kuh-vahy-king] noun: A blend of three Kveik strains that can produce an insane amount of pineapple, guava and other exotic tropical fruit aromas. verb: Hopefully not an Old Norse term for an activity we should not be promoting. The Kveiking blend thrives in hot fermentations when big complex ester profiles are desired. A low pitch rate can be used to drive these aromatics even higher but the brewer should ensure this low pitch rate can be combined with a continuously high fermentation temperature. If the temperature drops too low, the corresponding level of attenuation can be low, with high terminal gravities. This blend contains flocculent and non-flocculent yeast strains, therefore the clarity of the final beers produced can be variable. Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews. The Kveiking blend also works well when fermenting kettle soured worts for a strong tropical fruit character.
Temp: 75–97°F (24–36°C)// Flocculation: Low // Attenuation: 75–85% // Alcohol Tolerance: 12%")
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