Hornindal produces an intense tropical flavor and aroma with notes of fresh pineapple, mango, and tangerine. Compliments fruit-forward hops as well as adds another dimension to beer made with traditional “C” hops.
Another unique kveik originating from the farmhouses of Norway. We preserved the original blend of strains to bring the best possible complexity. Hornindal produces an intense tropical flavor and aroma with notes of fresh pineapple, mango, and tangerine. Compliments fruit-forward hops as well as adds another dimension to beer made with traditional “C” hops. Warmer fermentation temperatures will increase the aromatic profile and fermentation speed. Non-phenolic. Like Hothead and Voss Kveik, it ferments well without off flavors at 90+° F.
|Yeast Style||Norwegian Ale|
|Min Fermenting Temp||70|
|Max Fermenting Temp||90|
Customer ReviewsWrite a review
Brewing without temperature regulation was challenging, as my beers would often develop off flavors from fermenting too hot with traditional brewer's yeasts.
I find using Hornindal at ambient room temperatures has alleviated the issue, resulting in a much cleaner fermentation relative to the yeasts I had been using prior.
It isn't perfect for all styles, but it has greatly improved the quality of my beer and allowed me to successfully brew great beers, even in the summer heat.
I got this yeast to brew a juicy IPA. I made a starter and kept it really warm in the upper 80's. Didn't notice anything different from this yeast and other ale yeast. The difference came in fermentation. This yeast can be used in 90 degree temps with no off flavors. The batch was fully fermented in four days! Smells like tangerines! Fruity yeast. I recommend this.
Great stuff for brewing during the summer down south
The fermentation is unreal. It loves heat. I heated my NEIPA to 96F and it fermented out in 36 hours with no off flavors. You can harvest and dry this yeast too for long term storage.
I did a SMASH with Nelson Sauvin hops and Briess Ashburne mild malt and this yeast. Fermented around 75f. Got a lot of orange peel flavor, including the pith. Next time around I want to ferment a bit warmer. Yeast performed well though.