WLP521 – Hornindal Kveik Ale Yeast


  • Attenuation:  75.00-82.00
  • Flocculation:  High
  • Alcohol Tolerance: High (10 – 15%)
  • Optimum Fermentation Temperature:  72.00-98.00

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Hornindal is a Kveik strain shared with the world by Terje Raftevold from Hornindal, Norway. It produces an intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple, ideal to be used with fruit-forward hops.