LalBrew Voss Kveik Dry Yeast, Kveik from Norway

Kveik is a Norwegian word meaning yeast. In the Norwegian farming tradition, kveik was preserved by drying and passed down from generation to generation. Kveik is therefore the original, traditional dried yeast.

The LalBrew® Voss strain was developed 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 supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimum range of 35-40°C (95-104°F). Very rapid fermentation is achieved within the optimum temperature range, with full fermentation typically achieved within 2-3 days. The flavor profile is consistent throughout the temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high which contributes to a clear beer without filtration or the use of processing aids.

Dosage: 0.5-1.0g per liter
Lallemand recommends not rehydrating this yeast, but sprinkling it directly into the wort.

In Lallemand's Standard Conditions Wort, LalBrew® Voss 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 flavor profile across the temperature range with notes of orange and citrus.
The optimal temperature range for LalBrew® Voss yeast when producing traditional
styles is 35-40°C (95-104°F)
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.

Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Voss yeast:

Percent solids 93% – 96%
Viability 5 x 10 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
*See specifications sheet for details