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.
|Temperature Range: ||77 - 104F|
|Flocculation: ||Very High|
|Cell Count: ||Viability ≥ 5 x 10^9 CFU per gram of dry yeast (roughly 5 billion cells or more per gram)|
|Alcohol Tolerance: ||12%|
|Typical Styles: ||Ales of all kinds, including pale ales and IPAs, farmhouse ales.|