Sourced from 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 95°F (35°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.

Attenuation: 70-80 %
Alcohol tolerance: 8-12%
Flocculation: medium - high
Optimum fermentation temperature: 25-35 °C
Producer: White Labs

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