Kveik Yeastery – Norwegian kveik in 7 g and 300 g

Kveik Yeastery makes dried kveik from four Norwegian farmhouse cultures: Voss, Stalljen, Ebbegarden and Eitrheim. Each culture is a multi-strain kveik with several yeast strains, kept in its original composition. Kveik ferments best at 31–35 °C, and at that temperature fermentation can be finished in about 72 hours. All four come in 7 g for homebrewing and 300 g for breweries.

Please note: The professional range, including the 300 g packs, is only available in Norway.

How to choose a kveik

Culture	Origin	Flavour	Temperature	Suited to
K.1 Voss	Sigmund Gjernes, Voss	Orange, mandarin, citrus, mildly spicy	15–40 °C	Farmhouse ale, IPA, pale ale
K.22 Stalljen	Stig Seljeset, Hornindal	Mango, pineapple, orange, lemon	8–38 °C	Pseudo-lager, IPA
K.9 Ebbegarden	Ebbegarden farm, Stordal	Apple, pear, tropical fruit, citrus	15–38 °C	Pale ale, IPA
K.14 Eitrheim	Reidar Eitrheim, Tokheim	Stone fruit, apricot, peach	15–38 °C	IPA, pale ale, NEIPA

All four are fastest at 31–35 °C. Stalljen has the widest range and ferments down to 8 °C. Voss tolerates the highest temperature, up to 40 °C. Kveik Yeastery has also made a yeast guide (PDF) showing which beer styles each culture suits.

7 g or 300 g?

The 7 g sachets are for homebrewing and are also listed under Kveik Yeastery dry yeast. The 300 g packs are for breweries and are listed under Kveik Yeastery for breweries. The cultures are the same in both sizes.

Frequently asked questions about kveik

What is kveik?

Kveik is traditional Norwegian farmhouse yeast, used and kept by brewers on farms in Western Norway. A kveik usually consists of several yeast strains, and the blend is what gives each culture its flavour.

What temperature should I ferment kveik at?

The Kveik Yeastery cultures give the best and fastest results at 31–35 °C. They also ferment at lower temperatures, down to 15 °C for Voss, Ebbegarden and Eitrheim, and down to 8 °C for Stalljen.