This kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornøl-style beers.
It is a clean fermenting yeast and has tolerated temperatures up to 35°C while finishing fermentation within three to four days.
The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.
