K.14

Eitrheim

A solid allrounder that complements darker, richer and malt forward beer styles.

The malt lover

Temp range

15–38°C / 59–100°F

Fermentation time

Pitching rate

30-60 g/HL

Optimal temperature

100°F 31–35°C / 88–95°F

Flavor

Apricot and peach character with orange and pineapple support.

K.14

Eitrheim

A solid allrounder that complements darker, richer and malt forward beer styles.

The malt lover

temp range

15–38°C / 59–100°F

Pitching rate

30-60 g/HL

optimal temperature

100°F 31–35°C / 88–95°F

fermentation time

flavour

Apricot and peach character with orange and pineapple support.

Key metrics

About the strain

Rooted in the brewing heritage of Norwegian farmhouse ales, our Multi-Strain Kveik Yeasts are crafted blends of authentic kveik cultures. Each strain contributes its distinct character, creating a rich, complex and layered flavor at high temperatures. At lower temperatures you can expect a more neutral flavor profile. Depending on the temperatures our yeast will ferment in 2-10 days.

Typical fermentation applications

Pale ale

NEIPA

Pale ale

IPA

Contact sales

Origin

Bleie, Norway

Yeast

Dry Multi-strain

Strains

Primary flavor

Apricot and peach

Secondary flavor

Orange and pineapple

Temperature Range

15–38°C / 59–100°F

Optimal Temperature

100°F 31–35°C / 88–95°F

Pitch Rate

30g per HL / 1.24 oz per BBL

Attenuation

Medium

Flocculation

Medium

Alcohol Tolerance

12 % ABV

Pitching Rate

30-60 g/HL

About fermentation

Eitrheim 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. 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.

About Origin

The Eitrheim kveik comes from Reidar Eitrheim from Bleie, Norway. Bleie is located close to Odda in the heart of the Hardangerfjord and next to the Folgefonna National Park. The yeast has been passed on for generations, and Reidar got it from his grandfather. The yeast is very versatile and can be used in different beer types such as IPA, Pale Ale, NEIPA, Stouts, and Porters.

Explore

Collaborations

Field notes from breweries testing kveik cultures across different fermentation setups, temperatures and production goals.

Georgetown

Nordic Pale Ale with Georgetown

Exploring attenuation and clarity in a production setting using kveik yeast fermentation

Attenuation levels Fermentation progression Flocculation and clarity

Fermentation reached ~87% attenuation, exceeding expectations while maintaining good clarity.

High temperature

Brew York

IPA with Brew York

Running Eitrheim kveik hot to push ester expression and see how it plays with fermentation hopping.

High-temp fermentation (28–30°C) Ester expression Biotransformation potential

Clean fermentation at high temperatures with strong and predictable expression.

yeast cultures

find the right yeast

Each culture is built to handle fermentation differently. Same foundation. Different strenghts. Endre denne til: Each culture has its own personality, shaped by the unique mix of strains. Explore the differences and find your perfect match.

K.22

Certified Organic

Stalljen

Our all-round yeast with clean fermentation and a hint of acidity, works well in a wide range of beer styles.

Tropical mango

12-38 °C

Dry Multi-strain

origin

Hornindal, Norway

strains

optimal range

100°F 31–35°C / 88–95°F

Eitrheim kveik yeast offers strong fermentation performance with expressive ester development across a wide temperature range.

K.14

Certified Organic

Eitrheim

A solid allrounder that complements darker, richer and malt forward beer styles.

Flavor

Apricot, Peach

Versatility

15-38 °C

Yeast

Dry Multi-strain

K.9

Certified Organic

Ebbegarden

A hop-forward yeast with high attenuation and great biotransformation, perfect for IPAs and hazys

Flavor

Apple, Pear

Versatility

15-38 °C

Yeast

Dry Multi-strain

K.1

Certified Organic

Voss

The original Voss with more layered flavors than a single strain, right at home in IPAs and sour beers.

Flavor

Orange, Tangerine, Citrus

Versatility

15-40 °C

Yeast

Dry Multi-strain