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MULTI-STRAIN FERMENTATION
For enhanced efficiency and reduced emissions
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We are on a mission to transform traditional fermentation with proprietary multi-strain technology that cuts production time and cost, reduces CO₂ impact, and enhances flavor across beer, spirits, food, and other fermented products.
The benefit of multi-strain
Our approach to fermentation utilizes multiple dimensions in our fermentation ecosystem. We use yeast with different strains (variants) allowing us to ferment with different capabilities at the same time. We can also use different yeast species during fermentation, adding additional complexity and attributes. Lastly, we use different organisms like bacteria or non-yeast fungi.
This diversity in multi-strain fermentation allows us to solve multiple issues simultaneously, like stress, complex sugar metabolism, esters and aroma profiles, or propagation.
Sustainable Fermention
Reduction of energy consumption
Our multi-strain yeast reduces energy use in fermentation by increasing efficiency and lowering energy needs, cutting cooling by 5–35%.
Reduction of Raw Materials and Waste
Our technology usage allows for lower pitch rates without compromising fermentation quality. This is due to the enhanced stress tolerance and rapid metabolism. Each strain contributes unique strengths such as ethanol resistance, heat tolerance, or osmotic stability, enabling the yeast to thrive even under demanding conditions with fewer cells.
Organic Ingredients with no additives
Unlike conventional methods that rely on acids or alkalis to control microbes, we sterilize the medium with steam. This fully eliminates unwanted microorganisms before yeast is added. The grain-based medium naturally stabilizes pH, removing the need for chemical additives. Our raw materials are not clarified or purified, the medium retains essential nutrients, eliminating the need for synthetic vitamins or salts. Foam is managed using organic sunflower oil as a natural defoamer. We reduce washing to preserve the valuable nutrients as this reduces water usage and wastewater.
Brands
Kveik Yeastery is a new line of organic multi-strain yeast for brewers and distillers. Our products are designed to be the sustainable choice using authentic yeast cultures and no artificial additives.
Temperature range 12-38 ℃
Ferments clean down to 12 ℃ making it a great fit for a Lager
Perfect for Hazy IPAs at 32 ℃
Primary flavors are tropical fruit, mango and pineapple
About us
Enzyferm was founded by Øystein, Siavash and Leif. A group of founders with a diverse background coming together to change the way we ferment today.
We operate a state of the art laboratory at the Oslo Science Park. Our main office you can visit in Hamar, and our storage & distribution is located south of Oslo.
Siavash Seifollahy Fakhr holds an MSc in Biotechnology and works as the CTO. He has experience in molecular biology from health care and food sciences. Siavash brings invaluable insights into the field of biology and yeast, and he will start his Ph.D in the fall of 2025.
Øystein Bakken Vold is our COO and has a tenure of 20+ years from finance and as an entrepreneur in the brewery industry and yeast production. Øystein brings valuable insights into our business as he built a yeast manufacturing plant in the past.
Our CEO Leif Christian Hanstad has a background in sales and marketing. He has worked for over 12 years with sales, business development and sales management in companies like Microsoft and startups like Hydrovolt. Leif is responsible for the daily business and commercial activities.
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