September 2019: Lærdal Kveik
Release Date: September 9, 2019
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.
What will you ferment with it?
October 2019: Skare Kveik
Release date: October 15, 2019
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".
Crispy boys incoming.
November 2019: Halvorsgard
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.
Did you know there was so much diversity in kveik yeasts?
Welcome to the inner circle of the latest revolution in brewing yeast.
The Kveik Ring.
Escarpment Labs has a problem: too many Norwegian kveik yeasts to test, and not enough time. Our typical strain testing process requires multiple experiments, test brews and months of time.
The Kveik Ring is a monthly program geared toward getting the abundance of our kveik collection into more brewer’s hands. This is your chance to get access to a wider range of these exciting yeasts, lovingly propagated by the leading experts on kveik. Each yeast released will be tested by us for basic parameters (attenuation, flocculation, simple flavour descriptors) but we will turn yeast characterization into a collaborative process.
How does it work? Every month we will release a limited batch of a different kveik (or farmhouse yeast), available to pro brewers as well as homebrew shops. The yeast will be available to purchase until supplies run out.
.To be the first to find out about the Kveik Ring releases, sign up now.
December 2019: Tormodgarden Kveik
This kveik was sourced from Sigurd Johan Saure, who is the founder of Kveik Training, which offers an authentic Norwegian farmhouse brewing experience to guests. This is a unique opportunity to learn about traditional farmhouse brewing in Norway and to experience some of the unique cultural elements like Oppskåk, the convivial tasting of the still-fermenting beer.
This is a classic high performing kveik, with notes of red fruit like cherry. We think it works well in darker beers like stouts, and also traditional raw ales. Great for holiday break brewing!
January 2020: Coming Soon!