Ebbegarden kveik comes from Jens Åge Øvrebust of the Ebbegarden farm in Stordal, Norway. Ebbegarden has traditionally made fruit and is believed to be the source of the fruitiness in their kveik. During the Viking Age, the mild climate meant that many Vikings settled to fish and farm the land in Stordalen, and the first church was built in the 1100s. Beer and spirits were an important part of birth celebrations and gatherings, confirmations and burials, and people brewed their own kveik beer especially for these gatherings.
The flavor and aroma is of tropical fruit. Intensity is medium at high fermentation temperatures, and at lower temperatures it will be less intense. Ebbegarden improves bitterness and lower IBU is recommended.
Kveik is a versatile type of yeast and you can brew different types of beers including traditional farmhouse, stouts and porters, seasonal ales, IPAs and many more. At low mash temperatures you'll get a high attenuation and dry beer, and the clove and anise flavor really comes through. Use your imagination, experiment with new recipes and this yeast won't disappoint you.