Nordic Farmhouse (ECY43)
From: East Coast Yeast
Type: Kveik Yeast • Packet: Liquid
Species: Saccharomyces cerevisiae
igmund strain of Kveik yeast (Saccharomyces cerevisiae). Traditionally used in the production of Norwegian Farmhouse Ale yielding spicy orange peel flavor, particularly if underpitched.
Brewing Properties of Nordic Farmhouse
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Common Beer Styles using Nordic Farmhouse
These are the most popular beer styles that make use of the Nordic Farmhouse yeast:
Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA, Imperial IPA
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