All Strains from Escarpment Labs

Arset Kveik By Escarpment LabsNorwegian Ales
This kveik yeast was sourced from Jakob Årset, on the farm Årset in Eidsdal, Norway. The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well.
Form Dry
Strain Arset
Temp 62F to 90F
Attenuation 70 to 80
Flocculation Very High
Substitutes None
Tolerance Very High
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Ebbegarden Kveik By Escarpment LabsNorwegian Ales
This kveik yeast blend from Stordal was sourced from Jens Aage Øvrebust. This blend displays prominent fruity esters, leaning toward tropical guava and mango, lending well to traditional as well as modern aromatic styles like NEIPA. Note that this blend does accentuate hop bitterness, so we recommend adjusting wort production to only use hops in the whirlpool and dry hop.
Form Dry
Strain Ebbegarden
Temp 62F to 90F
Attenuation 70 to 80
Flocculation Medium
Substitutes None
Tolerance Very High
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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
User Rating None - Login To Rate

Lærdal Kveik By Escarpment LabsNorwegian Ales
The Kveik Ring, release one: Lærdal Kveik! This single-strain isolate from the Lærdal Kveik (sourced from Dagfinn Wendelbo) ferments fast (like most kveik), flocculates well, and adds pineapple and orchard fruit aroma to beer. Ferments fast and is likely suited to hazy IPAs or English ales.
Form Dry
Strain Lærdal
Temp 62F to 90F
Attenuation 70 to 80
Flocculation High
Substitutes None
Tolerance Very High
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Skare Kveik  By Escarpment LabsNorwegian Ales
The Kveik Ring, release two: Skare Kveik! Boo! The Skare Kveik (sourced from Gunnar Skare; actually pronounced "scar-uh") has gained a reputation in homebrew circles for quick and somewhat more neutral flavour profile. Our blend of three isolates from Skare selects the best of the bunch and this blend can be used to produce clean beers quickly, including the recently popular "kveik lagers".
Form Dry
Strain Skare
Temp 0F to 0F
Attenuation 45 to 0
Flocculation 0
Substitutes None
Tolerance 0%
User Rating None - Login To Rate

 
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