Kveik Yeastery Eitrheim

Eitrheim By Kveik Yeastery. The Eitrheim kveik comes from Reidar Eitrheim from Tokheim, Norway. Tokheim is located close to Odda in the heart of the Hardangerfjord and next to the Folgefonna National Park. The yeast has been passed on for generations, and Reidar got it from his grandfather. The yeast is very versatile and can be used in different beer types such as IPA, Pale Ale, NEIPA, Stouts, and Porters.

Primary flavours: Apricot and peach
Secondary flavours: Orange and pineapple
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.

Eitrheim ferments well from 15°C/ 59°F and up to 38°C/ 100°F. The higher fermentation temperature, the faster fermentation. At the
optimum temperature (31-35°C) expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can
expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition
to ensure a healthy fermentation.

Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 18°C/ 64°F, or high gravity,