Eitrheim multi-strain comes from Reidar Eitrheim in Tokheim. The flavor and aroma primarily derive from apricot and peach, with secondary notes of orange and pineapple. Eitrheim ferments well between 15–38°C and will ferment faster at higher temperatures. At an optimal temperature of 31–35°C, you can expect fermentation to take up to 72 hours. Eitrheim is suitable for IPAs, pale ales, and NEIPAs.

The Eitrheim kveik comes from Reidar Eitrheim from Tokheim, Norway. Tokheim is located close to Odda in the heart of the Hardangerfjord and next to the Folgefonna National Park. The yeast has been passed on for generations, and Reidar got it from his grandfather. The yeast is very versatile and can be used in different beer types such as IPA, Pale Ale, NEIPA, Stouts, and Porters.

Primary flavors: Apricot and peach
Secondary flavors: Orange and pineapple
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.

Eitrheim ferments well from 15°C/ 59°F and up to 38°C/ 100°F. The higher fermentation temperature, the faster fermentation. At the
optimum temperature (31-35°C) expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can
expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition
to ensure a healthy fermentation.

Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 18°C/ 64°F, or high gravity,
increase pitching rate to 60 g/HL.

​Available in homebrew sachets (7 gram/0.25 oz per 20-30L/ 5-8 US gallons of wort) and brewery pouches (300 gram/10.5 oz per 1000 liter/264 US gallons of wort.