Description
Eitrheim Kveik 300 g – original culture from Kveik Yeastery
Eitrheim multi-strain is a traditional kveik from Reidar Eitrheim's farm in Tokheim, near Odda in Hardanger, Norway. The culture has been passed down through generations, and Reidar got it from his grandfather. It gives the beer a full, fruity profile of apricot and peach, with orange and pineapple as secondary notes. The 300 g pack suits breweries and large batches.
Fast and flexible fermentation
The kveik ferments from 15 to 38 °C, and the warmer it is, the faster it goes. At 31–35 °C fermentation can be finished in around 72 hours. At lower temperatures fermentation takes longer and the flavour is less intense.
Beer styles
Eitrheim works well in IPA, pale ale and NEIPA, where the fruity notes come through clearly. According to the producer it can also be used for stout and porter.
Pitching kveik
Pitch directly into the wort by sprinkling it evenly over the surface, or rehydrate the yeast first. The normal rate is 30 g/hl. For fermentation below 18 °C or high gravity (OG above 1.060), increase to 60 g/hl. For strong beers the producer also recommends yeast nutrient.
Eitrheim Kveik details
- Attenuation: medium
- Flocculation: medium
- Fermentation temperature: 15–38 °C, fastest at 31–35 °C
- Alcohol tolerance: 12% ABV
- Pitching rate: 30 g/hl (60 g/hl below 18 °C or at OG above 1.060)
- Form: dried kveik
- Producer: Kveik Yeastery (Enzyferm AS, Hamar)
Storage
Store the sealed pack dry below 6 °C. It tolerates transport and room temperature for up to one month. Reseal an opened bag, store it dry below 6 °C and use within 3 days.
Frequently asked questions about Eitrheim Kveik 300 g
How much beer does 300 g cover?
At 30 g/hl, 300 g covers 10 hl (1000 litres). At 60 g/hl, recommended below 18 °C or at OG above 1.060, it covers 5 hl.
Does the kveik need rehydrating?
No. You can sprinkle it straight onto the wort, or rehydrate it first.
What temperature should I ferment at?
Eitrheim ferments from 15 to 38 °C. It is fastest at 31–35 °C, where fermentation can finish in around 72 hours. Always measure that fermentation is complete before packaging.
What does Eitrheim taste like?
Mainly apricot and peach, with orange and pineapple in the background. At high temperatures the intensity is medium, and milder at lower temperatures.
How do I store the kveik?
Dry, below 6 °C. Reseal an opened bag and use it within 3 days.
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