Hornindal Kveik-Red Hot IPA Yeast-Dehydrated


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1034 in stock


Oxygenation and/or rehydration for generation 0 may be beneficial, but not necessary.

A distinctive gem derived from the Hornindal region’s rich brewing farmhouse tradition in Norway. Much like other kveik strains, Hornindal is a thermotolerant yeast strain, but it brings a unique twist to your brewing journey.

One of the standout features of Hornindal (and kveik in general) is its affinity for higher temperatures. As the heat rises, so does the production of tropical fruit esters, unveiling a symphony of tangerine, pineapple, and mango flavors that will leave your brews bursting with vibrant and exotic fruit notes. Whether you’re brewing bold IPAs, refreshing pale ales, or venturing into the world of dark and rich imperial stouts, Hornindal rises to the occasion, adding a layer of complexity, flavour and balance to your beer.

But Hornindal offers more than just remarkable flavor profiles; it’s a game-changer for sustainability in your brewery operations. With its high rate of fermentation and flocculation at higher temperatures, you can significantly reduce chilling requirements. In addition, the strains nature leads to shorter conditioning and fermentation times. This, in turn, not only contributes to increased savings, but also aligns with higher sustainability practices, reducing energy consumption and minimising environmental impact.

Elevate your craft, create exceptional flavors, and embrace eco-friendly brewing practices with Hornindal Kveik yeast. It’s more than yeast; it’s the future of brewing innovation and sustainability.


Please see Technical Specifications below

Dehydrated TDS – Hornindal – click to open

Dehydrated MSDS – Hornindal click to open

Weight 0.5 kg

Saccharomyces cerevisiae



ABV Tolerance


Nitrogen Demand

Very High


73% to 80%



Comparative Strains


Beer Styles

Double IPAs, Imperial Stouts, IPAs, NEIPAs, Pale Ales, Porters, Red Ales, Stouts


Dried yeast

Recommendation for Liquid Yeast

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Recommendation for Dried Yeast

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