LalBrew – Kveik Voss – 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 1980’s 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.

 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 Negative
• 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