LALBREW VOSS™ - KVEIK ALE YEAST

Kveik is a Norwegian word meaning yeast.

In the Norwegian farmhouse tradition, Kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast!

The LalBrew Voss™ - Kveik Ale Yeast strain of yeast was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community.

LalBrew Voss™ - Kveik Ale Yeast supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavour profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear Beers without filtration or use of process aids.

Brewing Properties:

In Lallemand’s Standard Conditions Wort, LalBrew Voss™ - Kveik Ale Yeast exhibits:
Fermentation that is completed in:

2 days at 40°C (104°F)
3-4 days at 30°C (86°F)
5-7 days at 25°C (77°F)
Medium to high attenuation and very high flocculation.
Neutral flavour profile across the temperature range with notes of orange and citrus.
The optimal temperature range for LalBrew Voss™ - Kveik Ale Yeast when producing traditional styles is 35-40°C (95-104°F).
Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew Voss™ - Kveik Ale Yeast directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.

Storage and Handling:

LalBrew Voss™ - Kveik Ale Yeast should be stored in a cool and dry area away from heat and direct sunlight for maximum stability.

Directions for Use:

Please see back of sachet for 'Directions for Use'.

Dosage:

The optimal yeast dosage is variable according to individual distillery production processes.

Microbiological Properties:

Classified as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew Voss™ - Kveik Ale Yeast:

Percent solids 93% – 96%.

Viability ≥ 5 x 10⁹ CFU per gram of dry yeast.

Wild Yeast < 1 per 10⁶ yeast cells.

Diastaticus Undetectable.

Bacteria < 1 per 10⁶ yeast cells.

Finished product is released to the market only after passing a rigorous series of tests.