(3 customer reviews)



Availability: Limited

Source:  Isolated yeast discovered in bottle dregs from our friends Eik & Tid (Oslo, Norway)

OSLO is a modern take on traditional Norwegian farmhouse brewing cultures.

OSLO can comfortably produce beautifully clean, lager-like beers at temperatures as high as 98F (37C) without noticeable off flavors. At the high end of fermentation temperature, beers can finish attenuating in as little as three days! This culture’s versatility and neutral flavor profile allows you to effortlessly produce most beer styles.

Bootleg is the first yeast lab to release this unique Kveik-family culture sourced from a raw beer made by our good friends at Eik & Tid in Oslo, Norway.

Ordering Information:

Please note that temperatures may vary wildly during shipment and after delivery. We highly recommend shipping to a person/location that can immediately refrigerate the culture once delivered.

Before ordering, please read Bootleg Biology’s homebrew culture shipping policy. By ordering cultures, you are agreeing to this policy. Thank you!

Commercial Brewers: Please visit our Commercial Pitches page to order 1 to 30BBL sized pitches.

Out of stock

SKU: BBOSL Category: Tags: , ,


Catalog: BBOSL – OSLO™

Brewing Info*:

  • Type: Bottom fermenter. Saccharomyces bayanus / pastorianus / uvarum monoculture
  • Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
  • Estimated Attenuation: 76-86%; attenuation will increase with higher fermentation temps or with successive repitches
  • Estimated Final pH: 4.3-4.6
  • Flavor/Aroma Profile: Clean, lager-like flavor profile, with no expected off flavors or phenols at high temperatures
  • Flocculation: Medium
  • Recommended Fermentation Temperature: 75F-98F (24C-37C); colder temperatures may result in higher final gravities

* Performance information subject to change due to ongoing testing.

Product Category: Dusty Bottoms Collection™

The Dusty Bottoms Collection™ is our ode to unique and hard to find cultures sourced from commercial fermentations. As much as we love local yeast, there are just some flavors and aromas that can’t be reproduced by plucking yeast out of thin air.

Many of these cultures have been used for generations to make some of the most consistently wonderful beverages in the world. Whether it’s brewer’s yeast, Brettanomyces, or Lactobacillus…these aren’t Local Yeast by our definition, but certainly were local at one time.

Additional information

Weight.1875 lbs
Dimensions5 × .5 × 8 in

3 reviews for OSLO

  1. Kenneth Kegley (verified owner)

    Awesome stuff! I made a Czech Pilsner that fermented super clean in 3 days (@85 degrees). I absolutely love this stuff and will make this my house yeast strain. It’s a must try!

  2. Squid (verified owner)

    Really is awesome. I brewed an American Light Lager. Started fermentation quickly after pitching. finished clean in 3 days (@ 80 degrees – 10.33 to 10.03). I don’t normally harvest yeast, but definitely doing it with this!

  3. Tyler Cannon (verified owner)

    Brewed a czech pilsner, delicious. I saved half the slurry and made a shiner bock clone, seems like it will also be delicious. Dried the other half to see if it performs like other kveiks, making an Azacca IPA (or IPL?) currently and it’s drugging away with the dried stuff.

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