Kveik Yeastery: K.14 Eitrheim Dry Beer Yeast

• Produces beers with dominant apricot and peach flavors, complemented by subtle notes of orange and pineapple. 
• Ferments effectively across a broad spectrum (59-100°F), offering flexibility for various beer styles.
• Achieves complete fermentation in as little as 72 hours at optimal temperatures (88-95°F), speeding up the brewing process.
• Well-suited for a variety of beer styles, including IPA, Pale Ale, NEIPA, Stouts, and Porters.

Eitrheim multi-strain comes from Reidar Eitrheim in Tokheim. The flavor and aroma primarily derive from apricot and peach, with secondary notes of orange and pineapple. Eitrheim ferments well between 59-100°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Eitrheim is suitable for IPAs, pale ales, and NEIPAs.

The Eitrheim kveik comes from Reidar Eitrheim from Tokheim, Norway. Tokheim is located close to Odda in the heart of the Hardangerfjord and next to the Folgefonna National Park. The yeast has been passed on for generations, and Reidar got it from his grandfather. The yeast is very versatile and can be used in different beer types such as IPA, Pale Ale, NEIPA, Stouts, and Porters.

Flavor and Aroma
Primary flavors: Apricot and peach
Secondary flavors: Orange and pineapple
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.

Fermentation
Eitrheim ferments well from 59°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation.

Pitching
Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal.

One 7 g sachet treats 5 to 8 gallons of wort.
One 300 g brewery pouch treats 8.5 bbl of wort.