{"id":12416,"date":"2025-07-16T13:03:26","date_gmt":"2025-07-16T12:03:26","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=12416"},"modified":"2025-07-17T07:10:23","modified_gmt":"2025-07-17T06:10:23","slug":"k-9-ebbegarden-kveik-pro-de-chaleur-daromes-de-temps","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/k-9-ebbegarden-kveik-pro-de-chaleur-daromes-de-temps\/","title":{"rendered":"K.9 Ebbegarden Kveik Pro : + de chaleur, + d\u2019ar\u00f4mes, \u2013 de temps"},"content":{"rendered":"
\n
\"ebbegarden<\/figure><\/div>\n\n\n

<\/p>\n\n\n\n

K.9 Ebbegarden Kveik Pro<\/strong> est une levure multi-souche transmise directement depuis la ferme Ebbegarden, \u00e0 Stordal, en Norv\u00e8ge. Contrairement aux isolats de laboratoire, elle conserve toute la richesse d\u2019une culture traditionnelle, vivante et fa\u00e7onn\u00e9e par des g\u00e9n\u00e9rations de brassage familial.<\/p>\n\n\n\n

Son profil aromatique ? Des notes de fruits tropicaux<\/strong>, pomme<\/strong>, poire<\/strong> et agrumes<\/strong>. Une signature fid\u00e8le au terroir d\u2019Ebbegarden, historiquement tourn\u00e9 vers la culture fruiti\u00e8re.<\/p>\n\n\n\n

Lors de sa propagation, Kveik Yeastery<\/strong> a stabilis\u00e9 la souche avec soin, tout en pr\u00e9servant l\u2019\u00e9quilibre naturel et la synergie des levures d\u2019origine. R\u00e9sultat : une levure expressive, fiable et pr\u00eate \u00e0 l\u2019emploi<\/strong>.<\/p>\n\n\n\n

Ebbegarden Kveik Pro<\/strong> offre une solution rapide et aromatique. Elle est id\u00e9ale pour les brasseries sans contr\u00f4le actif de temp\u00e9rature, ou pour celles qui veulent acc\u00e9l\u00e9rer leurs rotations de cuves sans compromis sur le profil final. M\u00eame en pleine chaleur estivale, elle garantit une fermentation propre, r\u00e9guli\u00e8re et fruit\u00e9e.<\/p>\n\n\n\n

\ud83d\udca1 Le plus ? Un sachet de 300\u202fg<\/strong> suffit \u00e0 fermenter 10 HL<\/strong> de bi\u00e8re.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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Achetez K.9 Ebbegarden Kveik<\/a><\/div>\n<\/div>\n\n\n\n

<\/p>\n\n\n\n


Thermotol\u00e9rance et efficacit\u00e9 de fermentation de K.9 Ebbegarden Kveik<\/h2>\n\n\n\n
Caract\u00e9ristique<\/big> <\/strong><\/td>Avantage pour la brasserie<\/big><\/strong><\/td><\/tr>
Plage de temp\u00e9rature : 15 \u2013 38\u202f\u00b0C (optimum : 31-35\u00b0C)<\/td>Att\u00e9nuation r\u00e9guli\u00e8re et stabilit\u00e9 sensorielle, m\u00eame sans glycol ou cave r\u00e9frig\u00e9r\u00e9e.<\/td><\/tr>
Cin\u00e9tique de fermentation rapide<\/td>Densit\u00e9 finale atteinte en 36 \u00e0 72 h, ce qui acc\u00e9l\u00e8re la rotation des cuves.<\/td><\/tr>
Synergie aromatique multi-souche, sans bact\u00e9ries<\/td>Notes puissantes de fruits tropicaux second\u00e9s de zeste d\u2019agrumes, de pomme et de poire.<\/td><\/tr>
Tol\u00e9rance \u00e9lev\u00e9e \u00e0 l\u2019\u00e9thanol et \u00e0 l\u2019osmose<\/td>Fermente efficacement les ales fortes et les bi\u00e8res fruit\u00e9es acides, l\u00e0 o\u00f9 les monocultures peuvent \u00e9chouer.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

<\/p>\n\n\n\n


Rep\u00e8res de temp\u00e9rature & styles de bi\u00e8re recommand\u00e9s<\/h2>\n\n\n\n

<\/p>\n\n\n\n

Temp\u00e9rature cible<\/big> <\/strong><\/td>Style de bi\u00e8re<\/big> <\/strong><\/td>Justification technique<\/big><\/strong><\/td><\/tr>
15-18\u202f\u00b0C<\/td>Cold IPA<\/td>\u00c0 cette temp\u00e9rature basse, la production d\u2019esters reste mod\u00e9r\u00e9e mais la biotransformation fera tout de m\u00eame briller les houblons<\/td><\/tr>
20-28\u00b0C<\/td>NEIPA<\/td>Une chaleur mod\u00e9r\u00e9e accentue les ar\u00f4mes de fruits tropicaux issus du m\u00e9lange de levures \u2014 parfait avec des bi\u00e8res riches en houblon Citra, Mosaic, HBC 630…<\/td><\/tr>
29-34\u202f\u00b0C<\/td>Double IPA moderne<\/td>La rondeur de la levure et sa r\u00e9sistance \u00e0 l’alcool en font une partenaire de choix pour les bi\u00e8res tropicales fortes. <\/td><\/tr>
35-38\u202f\u00b0C<\/td>Kettle Sour fruit\u00e9e<\/td>\u00c0 cette limite haute, la culture fermente proprement en \u2248 36 h ; les esters tropicaux vifs compl\u00e8tent parfaitement un mo\u00fbt acidifi\u00e9 et avec des ajouts de fruits comme la mangue<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

<\/p>\n\n\n\n


Recommandations d\u2019utilisation :<\/h3>\n\n\n\n

Taux d\u2019ensemencement<\/strong> : 30\u202fg\/HL<\/p>\n\n\n\n

A\u00e9ration<\/strong> : Une seule injection d\u2019oxyg\u00e8ne \u00e0 8\u201310\u202fppm suffit. La culture \u00e9tant robuste, aucun apport suppl\u00e9mentaire n\u2019est n\u00e9cessaire.<\/p>\n\n\n\n

Mont\u00e9e en temp\u00e9rature<\/strong> : La temp\u00e9rature ambiante peut grimper naturellement \u2014 aucun impact sur l\u2019aromatique. Le m\u00e9lange de souches reste stable, m\u00eame en cas de hausse rapide.<\/p>\n\n\n\n

Conditionnement<\/strong> : Cette souche flocule peu, c’est id\u00e9al pour les styles hazy. Pour plus de stabilit\u00e9 nous recommandons tout de m\u00eame un cold crash ou centrifugation, selon vos habitudes. <\/p>\n\n\n\n

<\/p>\n\n\n\n


Atouts strat\u00e9giques en p\u00e9riode estivale :<\/h4>\n\n\n\n

\u00c9conomies d\u2019\u00e9nergie<\/strong> : Le groupe froid est moins sollicit\u00e9, ce qui r\u00e9duit les co\u00fbts d\u2019exploitation, en particulier pendant les pics de consommation.<\/p>\n\n\n\n

Continuit\u00e9 de production<\/strong> : Permet de brasser toute l\u2019ann\u00e9e, m\u00eame sans cave climatis\u00e9e ou syst\u00e8me de refroidissement.<\/p>\n\n\n\n

Vitesse de mise sur le march\u00e9<\/strong> : Gr\u00e2ce \u00e0 une fermentation rapide, les bi\u00e8res saisonni\u00e8res sortent plus vite \u2014 parfait pour les \u00e9v\u00e9nements estivaux et les p\u00e9riodes touristiques.<\/p>\n\n\n\n

<\/p>\n\n\n\n


K.9 Ebbegarden Kveik en r\u00e9sum\u00e9 :<\/h2>\n\n\n\n

K.9 Ebbegarden Kveik Pro<\/strong> est une levure multi-souche stable et saine, adapt\u00e9e aux fermentations \u00e0 haute temp\u00e9rature. Elle transforme la chaleur ambiante en v\u00e9ritable levier technique<\/strong>.<\/p>\n\n\n\n

En ajustant la temp\u00e9rature de fermentation selon le style de bi\u00e8re, les brasseries peuvent garantir la qualit\u00e9<\/strong>, acc\u00e9l\u00e9rer les cadences<\/strong>, et r\u00e9duire leur consommation \u00e9nerg\u00e9tique<\/strong> \u2014 notamment pendant les p\u00e9riodes estivales.<\/p>\n\n\n\n

Sk\u00e5l\u202f! \ud83c\udf7b<\/strong><\/p>\n\n\n\n

<\/p>\n\n\n\n

\n
Achetez K.9 Ebbegarden Kveik<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

K.9 Ebbegarden Kveik Pro est une levure multi-souche transmise directement depuis la ferme Ebbegarden, \u00e0 Stordal, en Norv\u00e8ge. Contrairement aux isolats de laboratoire, elle conserve toute la richesse d\u2019une culture traditionnelle, vivante et fa\u00e7onn\u00e9e par des g\u00e9n\u00e9rations de brassage familial. Son profil aromatique ? Des notes de fruits tropicaux, pomme, poire et agrumes. Une signature … <\/p>\n","protected":false},"author":4,"featured_media":12420,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[176],"tags":[],"class_list":["post-12416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pro"],"yoast_head":"\nK.9 Ebbegarden Kveik Pro : + de chaleur, + d\u2019ar\u00f4mes, \u2013 de temps<\/title>\n<meta name=\"description\" content=\"Ebbegarden Kveik : levure multi-souche norv\u00e9gienne au profil fruit\u00e9 (tropical, pomme, poire, agrumes), id\u00e9ale pour NEIPA & DIPA.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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