Brew Butlers' Yeast database & information guide

Halvorsgard By Escarpment LabsNorwegian Ales
Bjarne Halvorsgard's yeast hails from Ål, which is quite geographically separated from the farmhouse brewing epicentres in Voss and Hornindal. So much so that in Ål, the term for yeast is not 'kveik' but rather 'gong'. Unfortunately, The Gong Ring is a little less catchy. The yeasts in Ål are quite unique, behaving somewhere between kveik yeasts and Belgian-style yeasts (both contain POF+ yeasts in the mix). The Halvorsgard has strong fruity aromas coupled with light baking spice, which we think is perfect for malty and dark winter brews. It can be used for barleywine, porter, stout, dubbel, and so on. We selected two isolates to make this blend.
Form Dry
Strain Halvorsgard
Temp 20C to 37C
Attenuation 70 to 80
Flocculation Very High
Substitutes None
Tolerance Very High
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