M12 is a Norwegian farmhouse kveik strain — the yeast that brewers in Western Norway have used for centuries, fermenting in summer heat that would ruin any conventional yeast. At temperatures where standard ale yeasts produce fusel alcohols and off-flavours (30–42°C), kveik ferments cleanly and extremely quickly. It is also very high-flocculating, dropping the beer brilliantly clear within 24–48 hours of the end of fermentation.

Best suited to: Any ale style where fast turnaround or high-temperature fermentation is the priority — IPA, Pale Ale, Porter, Stout, Farmhouse Ale. Ideal for brewing without temperature control during Australian summer.

Fermentation parameters:

• Temperature: 30–42°C optimal (can work down to 20°C with slower fermentation)
• Attenuation: High
• Flocculation: Very High
• Alcohol tolerance: 15%+ ABV
• Pitching rate: 1 sachet per 23L (under-pitching is well tolerated)

Flavour contribution: At 35–42°C: nearly neutral with a very slight tropical fruit note. At 20–25°C: more pronounced citrus and stone-fruit esters. Kveik's flavour is temperature-dependent, and at high temperatures it is cleaner than you would expect — the opposite of conventional yeast behaviour.

Kveik is a utility yeast, not a style yeast. Choose it for speed, heat tolerance, or when you lack temperature control. If you are fermenting any ale in a Queensland or northern Australian summer without cooling equipment, this is the practical solution.

Pitching note: No starter required. Fermentation can complete within 24–48 hours at high temperatures. Pitch directly onto wort.

Storage: Keep refrigerated. Once opened, reseal and use within 7 days.