Description
Ebbegarden kveik comes from Ebbegarden farm in Stordal, Norway.
Ebbegarden has traditionally produced fruit, and it is believed that it is 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 1100’s. 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.
Flavour and aroma is tropical fruit.
FERMENTATION
Ebbegarden ferments well from 18°C (64°F) and up to 38°C (100°F).
The higher fermentation temperature, the faster fermentation. At the highest temperature you can expect the beer to ferment in 48 hours. When fermentation is done at low temperatures you can expect fermentation time to increase.
We recommend users to add yeast nutriti- on to ensure a healthy fermentation.
FLAVOUR AND AROMA
Flavour and aroma is tropical fruit. The intensity is medium at high fermentation temperatures, and at lower temperatures it will be less intens. Ebbegarden enhances bitterness, and it is recommended to adjust to lower IBU.
PITCHING
Pitch directly into wort by sprinkling the yeast across the surface. Ensure that the wort has a temperature above 20°C (68°F).
Pitching rate 0.2g per L (20 g/hl). 5g Pack suitable for 25L above 20c
For fermentation below 20°C (68°F) or high gravity, increase pitching rate to 0.4g per L (40 g/hl). Use 2 x 5g pack for 25L.
STORAGE
Sealed package should be stored in dry conditions below 6°C (43°F). Product can be transported and kept at room temperature for a period of up to 1 month. Opened satchets must be re-sealed, stored in dry conditions below 6°C (43°F), and used within 3 days. Do not use damaged satchets
Who we are
Norwegian brewing traditions have inspired many brewers in later years, and with the rediscovery of the ancient Norwegian yeast called “Kveik” brewers are given an opportunity to produce unique beer with a distinct taste.
The founders of the Kveik Yeastery, Arne and Øystein, started playing with the thought of building a factory and produce authentic kveik a few years ago. After a long journey and a lot of hard work they managed to set-up a modern production facility in Brumunddal, Norway, where all the kveik is produced.
Authenticity is everything
Original kveik cultures consist of several yeast types in each culture, and without all the yeast types in place we don’t call it kveik. You cannot take the famous Mercedes Benz star, place it on another car brand, and still call it a Mercedes. Nor can you take one yeast type out of a kveik culture and still call it kveik. Each yeast type in the culture contributes with taste and aroma, and the original composition is what gives unique flavour and aroma.
At Kveik Yeastery we produce the original cultures as they have been used by the local farmers. Our yeast is produced on Norwegian malt to simulate the environment that the yeast cells are used to, and to produce the most authentic kveik as possible. Authenticity is everything.
What is Kveik?
Kveik is an old Norwegian name for yeast. Until late 19th century, all yeast in the world was multi cultures, meaning they all had several yeast types in one culture. It was common that households and farms had their own yeast culture that they nurtured and took care of so they could make beer and bread.
After Louis Pasteur in 1866 discovered that yeast was living organisms that made beer ferment, the work started to isolate single yeast types so the breweries could make stable and consistent beer every time. Carlsberg was the first brewery to brew beer with single strain yeast, and soon every brewery in the world were to follow. When yeast reached the store shelves, this was the end for the multi strain yeast all over the world except from Norway (there are also found a few strains in the Baltics).
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