Description

Stalljen Kveik

K.22 Stalljen flavor and aroma has notes of apples and ripe fruit, and a hint of cloves and anis. The intensity is medium to high athigh fermentation temperatures, and at lower temperatures it will be less intense and you will get a nice and crispbeer similar to a lager. Stalljen ferments well from 46F (8C) and up to 38C (100F). The higher the fermentation temperature, the faster the 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 pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation when fermenting at low temps.

More about Stalljen Kveik:

The Stalljen kveik comes from Stig Seljeset in Hornindal, Norway. Hornindal is situated north of the Jostedal glacier. Historically, the main industry in Hornindal was farming and scythe forging. The Seljeset farm was a traditionalself-sustained farm holding animals. The Stalljen name means stable, and comes from their old horse stable whichnow holds a private pub and brewery.

K.22 Stalljen Yeast Characteristics:

• Fermentation Temp:46 – 100F
• Attenuation:Med
• Flocculation:High
• Alcohol Tolerance 12% ABV