K.9 Ebbegarden Kveik Pro is a multi-strain yeast transmitted directly from the Ebbegarden farm in Stordal, Norway. Unlike laboratory isolates, it retains all the richness of a traditional, living culture shaped by generations of family brewing.
Aromatic profile? Notes of tropical fruit, apple, pear and citrus. A signature faithful to the Ebbegarden terroir, historically focused on fruit growing.
During propagation, Kveik Yeastery carefully stabilized the strain, while preserving the natural balance and synergy of the original yeasts. The result is an expressive, reliable and ready-to-use yeast.
Ebbegarden Kveik Pro offers a fast, aromatic solution. It is ideal for breweries without active temperature control, or for those who want to speed up their tank rotations without compromising on the final profile. Even in the heat of summer, it guarantees clean, even and fruity fermentation.
💡 The plus ? One 300 g sachet is enough to ferment 10 HL of beer.
Thermotolerance and fermentation efficiency of K.9 Ebbegarden Kveik
| Features | Advantages for the brewery |
| Temperature range : 15 – 38°C (optimum: 31-35°C) | Even attenuation and sensory stability, even without glycol or refrigerated cellar. |
| Rapid fermentation kinetics | Final density reached in 36 to 72 h, which speeds up vat rotation. |
| Bacteria-free, multi-stage aromatic synergy | Powerful notes of tropical fruit with citrus zest, apple and pear. |
| High tolerance to ethanol and osmosis | Effectively ferments strong ales and sour fruit beers, where monocultures can fail. |
Temperature benchmarks & recommended beer styles
| Target temperature | Beer style | Justification technical |
| 15-18 °C | Cold IPA | At this low temperature, ester production remains moderate, but biotransformation will still make the hops shine. |
| 20-28°C | NEIPA | Moderate heat accentuates the tropical fruit aromas of the yeast blend – perfect with beers rich in Citra, Mosaic, HBC 630 hops… |
| 29-34 °C | Double IPA modern | The yeast’s roundness and resistance to alcohol make it an ideal partner for strong tropical beers. |
| 35-38 °C | Kettle Sour fruity | At this high limit, the crop ferments cleanly in ≈ 36 h; the vivid tropical esters perfectly complement an acidified must and with fruit additions like mango |
Recommendations for use :
Seeding rate : 30 g/HL
Ventilation : A single injection of oxygen at 8-10 ppm is sufficient. As the culture is robust, no additional input is required.
Temperature rise : Ambient temperature can rise naturally – no impact on aroma. The strain mix remains stable, even in the event of a rapid rise.
Packaging : This strain flocculates little, making it ideal for hazy styles. For greater stability, we still recommend cold crashing or centrifuging, depending on your habits .
Strategic assets for the summer season :
Energy savings : the chiller is less stressed, which reduces operating costs, especially during peak periods.
Production continuity : Allows brewing all year round, even without an air-conditioned cellar or cooling system.
Speed to market : Thanks to rapid fermentation, seasonal beers are released faster – perfect for summer events and tourist periods.
K.9 Ebbegarden Kveik quick overview :
K.9 Ebbegarden Kveik Pro is a stable, healthy multi-strain yeast for high-temperature fermentations. It transforms ambient heat into technical leverage.
By adjusting fermentation temperature according to beer style, breweries can guarantee quality, speed up throughput, and reduce energy consumption – especially during the summer months.
Skål ! 🍻