Kveik Yeastery K.9 Ebbegarden, 7g
Ebbegarden multi-strain originates from Ebbegarden farm in Stordal. The flavor and aroma primarily come from apple and pear, with secondary notes of tropical fruit and citrus. Ebbegarden ferments well between 15-38°C and will ferment faster at higher temperatures. At an optimal temperature of 31-35°C, you can expect fermentation to take up to 72 hours. Ebbegarden is perfect for IPAs.
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.
The Multi-Strain Difference
Kveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast.
Flavor and Aroma
Primary flavors: Apple and pear
Secondary flavors: Tropical fruit and citrus
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.
Fermentation
Ebbegarden ferments well from 59°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F 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.
Pitching
Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal.