Kveik - Raftevold

Kveik - Raftevold

11.00

Hailing from Norway! This Kveik culture has a very distinct burnt orange peel character. Its has a very Saison light farmhouse in flavor type profile with a citric quality to it. This culture contains bacteria but are hop sensitive maxing out at 4-5 IBU. When fermenting above 90F we suggest adding 2 TSP of yeast nutrient as it helps ensure a clean yeast profile. 

Temp Range - 70-110F    Attenuation - 70-84%

Visit http://www.garshol.priv.no/download/farmhouse/kveik.html#kv25 for more info

Credit to: Lars Marius Garshol, Stein Ove Raftevold, William Holden

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