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Kveik Home Beer Making Yeast>>Omega OYL-091 Hornindal Kveik Yeast

A wonderfully unique Norwegian kveik, Hornindal's blend of cooperative strains produce a tropical flavor and complex aroma that can present as stone fruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high fermentation temperature. Ferments well at 90°F / 32°C or higher. Non-phenolic and no noticeable fusels, even at higher temperatures.

Omega Hornindal Kveik (OYL-091) is big, bold, and fruity — perfect for beers where huge tropical esters (think mango, pineapple, red apple) are a feature, not a flaw. It's not a "clean" yeast like Lutra — it's expressive and wild!

Here are the best beer styles for Hornindal:

 

Top Styles for Hornindal Kveik:

1. Hazy IPA / NEIPA

Hornindal’s intense mango, pineapple, and citrus esters amplify juicy hops.

Ferment at 90°F+ for maximum fruit explosion.

2. Fruited Sours

The yeast’s tropical character layers beautifully with fruit additions like mango, guava, or passionfruit.

3. Double IPA

Big, bold yeast flavor holds up against high hopping rates and higher ABVs.

4. Farmhouse Ale

Great for a modern farmhouse ale that’s fruity without Belgian peppery phenols.

Rustic but juicy.

5. American Wheat Beer (Fruited versions)

Works well in wheat beers with fruit additions — Hornindal brings the tropical backup.

6. Experimental / Hybrid Styles

Anything wild, juicy, or "out there" where fruity yeast character is a feature — for example, tropical milkshake IPAs.

⚡ Bonus Traits:

Ferments clean and fruit-forward at 80–100°F (27–38°C)

High attenuation (~75–82%)

Massive ester production (fruity and vibrant)

No need for temperature control — warmer is better!

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