The Kveik Ring: Marem

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We do not have this product in stock currently, but a new batch may be in the works! Get in touch with our sales team to schedule an order.

The Kveik Ring: March 2023

Hailing from Atra in Norway and locally referenced as Berm (as opposed to Kveik) this yeast shares some similarities to other Norwegian farmhouse yeasts while simultaneously acting a little different.

Expect heat tolerance but not speed. This yeast takes its time and is not highly attenuative, but it makes up for that with unique fruity flavours of white grape, guava, and pineapple.

We recommend creating a highly fermentable wort and pitching at 25C+, patience is key with this strain but the end result is worth the wait. Co-pitching with your favourite “clean” yeast strain might help speed things up and push the attenuation a little further. 

 The original Marem culture was provided by Marit Røysland, and originally sourced from Henry Gunleiksrud.

Attenuation: 60-70 %
Flocculation: Low 
Traditional Pitch Temperature: 30ºC
Flavor Profile: White Grape, Guava, Pineapple

Recommended pitch sizes are based on our standard pitch rates. Contact us if you're not sure how much yeast to order!
Key Characteristics
Attenuation

60-70 %

Temperature

25-30ºC (77-86ºF)

Suitable Beer Types

American IPA, NEIPA, Session IPA

Flocculation

Low

Flavour Profile

White Grape, Guava, Pineapple

Attenuation

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

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

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).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

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

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%+

Phenolic

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.

Biotransformation

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 Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.