The Kveik Ring: Kolnasāta
The Kveik Ring: September 2022
Kolnasāta is sourced from a traditional Latvian brewer named Dainis Rakstiņš from the Bērzpils area. Despite the name, it is neither a Kolsch strain nor a Pils strain ;-) Kolnasāta offers up ample doses of pineapple esters along with medium attenuation and flocculation. It is POF- (non-phenolic) which means it can be used in a wide range of beers. The traditional beer it ferments is made by heating the mash using hot stones!
Some resources on Latvian farmhouse brewing:
Stone brewing in Latvia
Farmhouse Ales of Europe
Gallery of brewing on the Kolnasata farm
Notes:
- This is not a kveik yeast but rather a continental European farmhouse strain.
- We obtained permission to offer this strain from the brewer, who requested that anyone selling the yeast call it by the name Kolnasāta.
- We have performed whole genome sequencing of this strain. Genetically, it is part of a group of other Continential European Farmhouse Ale strains and is different from kveik. More on that to come!
- This strain is STA1- but shows growth on LCSM Agar indicating it is resistant to copper sulfate.
7 Million cells / mL
70-85%
20-30ºC (68-86ªF)
No
Medium-High
Wide Range
Medium
High
No
Medium
Pineapple, Fruity
Our standard supply rate per single pitch. If you prefer a different rate, we can work with you to determine the optimal amount of yeast for your target recipe.
Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.
Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!
Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).
Based on attenuation at 48 hours fermentation in a standard wort fermentation.
This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!
Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.
Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+
Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.
Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.
Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.