White Witch*

We call it the White Witch for its mysterious and deceptive magic. It behaves very differently from other Kveik strains, finishing bone dry (thanks to being diastatic) and producing heavy notes of clove and allspice. Faint hints of banana can be expected due to its origins potentially being from Hefeweizen mutations. Think Belgian Blonde or mix-culture using Brett for a nice addition to the soup or for blending stock.



Attenuation %




Temp Range °F


Alcohol Tolerance

*White Witch* has been identified using polymerase chain reaction (PCR) to contain the glucoamylase gene (STA1), which can be an indicator of S. cerevisiae var. diastaticus. As such, this strain has the ability to utilize some dextrins which are unfermentable to most species of S. cerevisiae, and thus achieve a very high level of attenuation. However, this strain is not considered a contaminant and will not over attenuate finished beer when a high level of attenuation is expected.
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