LalBrew® Voss Kveik Ale Dry Yeast 11g

Choose From: Just the Yeast Please!
Sale price$9.50

Pickup currently unavailable at Altin Street Warehouse


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.

Attenuation: Medium to High
Flocculation: Very High
Alcohol Tolerance: 12% ABV
Optimum Fermentation Temp: 25-40°C
Dosage: 50g -100g/hl (0.5g to 1g per litre)
Please Note: For best results we Always recommend ordering an Ice Pack with your dry yeast. Ice Packs can be found below in the "Optional" section.

Direct Pitching:
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.

Sprinkle the yeast in a minimum of 10 times its weight of sterile water (we suggest 110ml) at 25 to 30 °C (for lagers) / 30 to 35°C (for ales). Stir gently, leave to rest for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 minutes at 25 to 30°C (for lagers) / 30 to 35°C (for ales), and pitch the resultant cream into the fermentation vessel.

Perfect strain to ferment:

  • Norwegian Farmhouse Ales
  • Fast fermented neutral ales

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