Stalljen kveik comes from Stig Seljeset in Hornindal, Norway.
Hornindal is located north of the Jostedal Glacier and historically Hornindal's main industry was farming and scythe-forging.
Seljeset Farm was a traditional self-sufficient farm that raised sheep and dairy cows. The original culture called Seljeset kveik can be traced back to 1870, but the culture has since been mixed with other cultures and is now called Stalljen. The name Stalljen means stable and comes from their old stable which now houses a private pub and alehouse.
The Stig still uses a 100-year-old brewing technique when he brews his beer.
The flavor and aroma have notes of apple and ripe fruit, and a hint of cloves and aniseed. Strength is medium to high at higher brewing temperatures, and at lower temperatures it will be less intense, resulting in a nice clean, lager-like beer.
This kveik is a versatile type of yeast and you can brew different types of beers including traditional farmhouses, stouts and porters, seasonal ales, IPAs and many more.