Sourced from Lars Marius Garshol
, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornÃ¸l-style beers. It is a clean fermenting yeast and has tolerated temperatures up to 95°F (35°C)
while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.