K.14 Eitrheim Kveik 7 g – original culture from Kveik Yeastery Eitrheim is a traditional multi-strain kveik with roots on Reidar Eitrheim's farm in Tokheim, near Odda in Hardanger. It gives the beer a full and fruity flavour profile of stone fruit, apricot and peach, with notes of orange and pineapple that add extra depth. Fast and flexible fermentationThis kveik thrives across a wide temperature range from 15 to 38 °C, but ferments fastest at 31–35 °C. Under optimal conditions fermentation can be complete in about 72 hours. Suited to modern beer stylesEitrheim is particularly well suited to IPA, pale ale and NEIPA, where its fruity notes come through clearly. According to the datasheet it can also be used for stouts and porters. Download the yeast guide to see which beer styles the different cultures from Kveik Yeastery suit. How to use Eitrheim Kveik Sprinkle the kveik evenly over the wort, or rehydrate it first. The recommended pitching rate is 30 g/hl. If you ferment below 18 °C or brew a strong beer with an OG above 1.060, increase the rate to 60 g/hl. Technical data 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) Download datasheet Frequently asked questions about Eitrheim Kveik What temperature should Eitrheim Kveik ferment at? It ferments well from 15 to 38 °C, but fastest at 31–35 °C. The higher the temperature, the faster the fermentation. How long does fermentation take? At 31–35 °C fermentation can be complete in about 72 hours. Always check with a hydrometer, though, because yeast does not count days. How much kveik do I need? The recommended rate is 30 g/hl, so one 7 g sachet covers about 23 litres. Below 18 °C or at an OG above 1.060, increase to 60 g/hl. When should I dry hop with kveik? Dry hop after primary fermentation, ideally once the temperature has come down. That way the aroma is not blown out with the CO2. How do I store the kveik? Keep unopened sachets dry below 6 °C, although they tolerate room temperature for up to one month. Reseal opened sachets, keep them dry below 6 °C and use within 3 days. Related Kveik Yeastery K.1 Voss Kveik 7 g K.22 Stalljen Kveik 7 g Brewing beer with kveik

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