Jakob brought this kveik to the Kornøl Festival, where he gave it to Lars Marius Garshol. More information needed.
[https://www.escarpmentlabs.com/strains Escparment Laboratories] sells the complete blend as sourced by Jakob Årset, on the farm Årset in Eidsdal, Norway. The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well. Attenuation: 70-80% // Optimum Temp: 20-37ºC // Alcohol tolerance: Very High // Flocculation: High.
===Eitrheim-kveiken, Hardanger===