Temp range
Fermentation time
2-10 days
Pitching rate
Optimal temperature
Flavor
Apple and pear expression with supporting tropical fruit and citrus notes.
Ebbegarden 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, increase pitching rate to 60 g/HL. Sealed packages should be stored in dry conditions below 6°C (43°F). Product can be transported and kept at room temperatures for a period of up to 1 month. Opened bags must be re-sealed and stored in dry conditions below 6°C (43°F) and used within 3 days. Do not use damaged sachets.
Ebbegarden kveik comes from Ebbegarden farm in Stordal, Norway. Ebbegarden has traditionally produced fruit, which is believed to be the source of the fruitiness in their kveik. During the Viking age, the mild climate made many Vikings settle down to fish and farm the land in Stordalen, and the first church was built in the 1100s. Beer and spirits were a big part of celebrations and gatherings for birth, confirmations and burials, and people made their own beer with kveik, especially for these gatherings.
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