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Imagine a yeast capable of fermenting a beer in record time, at temperatures above 35°C, without producing off‑flavors. This isn’t science fiction — it’s Kveik. Originating from centuries‑old Norwegian farmhouse traditions, this family of yeasts has become the ultimate weapon of the modern brewer.
1. Why choose a Kveik strain?
- Extreme heat tolerance: It thrives between 30°C and 40°C. No more spending hours trying to cool your wort!
- Record speed: Primary fermentation can be completed in 48 hours. Although an additional 2 to 3 days of rest is recommended to refine the profile, your beer can be ready for bottling in just one week.
- Distinct aromatic profile: Depending on the strain, it develops notes of citrus, orange, or tropical fruits.
2. Kveik Yeastery: Multi‑strain authenticity
At Rolling Beers, we love history as much as technique. Unlike many laboratories that isolate a single cell to create a “pure” strain, Kveik Yeastery offers traditional cultures. These are original multi‑strain blends, preserving the balance that existed on Norwegian farms for unmatched aromatic complexity.
👉 Dive into history: Discover Kornøl and Norwegian traditions.
3. Which Kveik for your recipe?
Find these iconic strains in our carousel above:
- Voss Kveik : The benchmark. Notes of orange and citrus. ( Focus K‑1 Voss ).
- Ebbegarden : Intense aromas of stone fruits and mango. ( Focus K‑9 Ebbegarden ).
- Stalljen : Ultra‑versatile (8°C to 38°C). ( Focus K‑22 Stalljen ).
- Eitrheim : For round and malty beers. ( Focus K‑14 Eitrheim ).
Rolling Beers Team Tips
Kveik expresses its character best when slightly under‑pitched (one sachet for 20L is enough).
The extra tip: to ensure optimal fermentation, we recommend adding nutrients.
Any questions about these traditional strains? Our experts are here to help!