YE-Voss-Yeast-11g

Lallemand 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™ strain 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™ 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 flavor 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.

Ideal Styles for Lallemand LALBREW VOSS™ – KVEIK ALE YEAST

Kveik

Lallemand LALBREW VOSS™ – KVEIK ALE YEAST Specs

• Classified as Saccharomyces cerevisiae, a top-fermenting yeast.
  

• Typical Analysis of LalBrew Voss™ 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

• The finished product is released to the market only after passing a rigorous series of tests