Added to the Vault: A New Kveik Strain!
WLP518 Opshaug Farmhouse Yeast
Sourced from our friend Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornøl-style beers. It is a clean fermenting yeast and has tolerated temperatures up to 91°F (33°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.
Style Recommendation: IPA, pale ale
Alcohol Tolerance: Medium to High (8-12%)
Flocculation: Medium to High
Optimum Fermentation Temp: 77-86℉ (25-30℃)
Tell me more
Opshaug used the strain for years, brewing kornøl-style raw ales with juniper branches and kveik like other brewers in the area until he was exposed to modern brewing theory, which teaches that this method of brewing is wrong. In an effort to stay current, Opshaug switched from the kveik to a commercially available strain, but he couldn’t bring himself to get rid of the kveik which he calls “the good sort” so he made it a point to keep it alive throughout the years.
Kveiks are known for their high-temperature tolerance and WLP518 Opshaug Farmhouse Yeast is no exception. Opshaug often pitched the yeast at 73-75°F (23-24°C), but the strain has handled up to 91°F (33°C). He would harvest yeast from the top after 30 hours, and the beer would be finished after 48-50 hours.
How to get it
WLP518 Opshaug Farmhouse Yeast is being released through the Vault, making it available for professionals to order year-round via Custom Pour packaging and must have a minimum order of 1.5L and a 17-30 day production lead time.
Homebrewers can pre-order the strain on our website. Once it hits 150 pre-orders, we'll move it out of the Vault and into production!