Kveik,

The Kveik Ring: Kolnasāta

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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. 

This calculator is currently only accurate for for clean ale and lager strains. If you need assistance, please contact our sales team
Key Characteristics
Attenuation

70-85%

Temperature

20-30ºC (68-86ªF)

Diastatic

No

Fermentation Rate

Medium-High

Suitable Beer Types

Wide Range

Flocculation

Medium

Alcohol Tolerance

High

Phenolic

No

Biotransformation

Medium

Flavour Profile

Pineapple, Fruity

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.