Stalljen multi-strain originates from Stig Seljeset in Hornindal. The flavor and aroma primarily come from tropical fruit, mango, and pineapple, with secondary notes of orange and lemon. Stalljen ferments well between 8–38°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. Stalljen is highly versatile and works well for pseudo-lagers and IPAs.

The Stalljen kveik comes from Stig Seljeset in Hornindal, Norway. Hornindal is situated north of the Jostedal glacier. Historically, the main industry in Hornindal was farming and scythe forging. The Seljeset farm was a traditional self-sustained farm holding animals. The Stalljen name means stable, and comes from their old horse stable which now holds a private pub and brewery.

Primary flavors: Tropical fruit, mango and pineapple
Secondary flavors: Orange and lemon
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.

Stalljen ferments well from 8°C/ 38°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.