Thoughts, musings and general opinions on most things, some even related to brewing!
Framgarden is the next-door neighbour to the popular Ebbegarden kveik. Framgarden offers less guava and more melon and mango notes, which we think would pair perfectly with hops like Cashmere, Sabro, Strata, and Galaxy
Hailing from Voss in Norway, this is not your average yeast. Voss loves to ferment hot, giving off the most aromatic citrus smells this side of an orange grove.
This is a liquid sourdough culture containing active yeast and bacteria.
This blend is suitable for cloning one of the most famous Trappist style beers.
Yeast nutrient provides minerals essential to the fermentation process.
A more juicy flavour coupled with strong mango and citrus aromatics. Suited to hazy, hoppy beers from sessions to DIPAs
Sours your wort within 24 hours. Intended for kettle/quick souring
Lactic Magic produces lactic acid from glucose in your wort. Since it is a yeast, Lactic Magic can be used to make hop-forward sour beers without annoying re-boiling steps!
A saison strain a little different from the rest. Produces a beer with balanced saison characteristics. Apparitions of spice, and a spectre of orchard fruit. Pairs nicely with Brettanomyces strains.
This traditional Czech Lager yeast rewards patience with a clean, crisp profile and accentuates subtleties in selected malt and hops.
A Witbier strain that produces tons of complex fruity esters while still prominently displaying classic Witbier character. Medium-low flocculation helps ensure classic Witbier haze.
KRUSHER can be used anywhere you want clean flavour results at a wide range of temperatures as well as a dry finish. While it is not quite as lager-like as KRISPY, we think KRUSHER can sub-in on pseudolagers, or ferment super clean West Coast IPAs faster than American ale strains.
