Lallemand LalBrew Voss – Kveik Ale Yeast
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
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Classified as Saccharomyces cerevisiae, a top-fermenting yeast.
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Typical Analysis of LalBrew Voss™ yeast
Percent solids 93% – 96% -
Viability ≥ 5 x 109 CFU per gram of dry yeast
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Wild Yeast < 1 per 106 yeast cells
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Diastaticus Undetectable
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Bacteria < 1 per 106 yeast cells
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The finished product is released to the market only after passing a rigorous series of tests
Lallemand LalBrew Voss – Kveik Ale Yeast
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