LalBrew® 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.

Suitable Beer Styles:

Norwegian farmhouse ales
fast-fermented neutral ales

Temperature Range

25 - 40°C (77 - 104°F)
Optimal: 35 - 40°C (95 - 104°F)

Aroma

Apricot with notes of tropical fruit and citrus

Finished product is released to the market only after passing a rigorous series of tests.
*See specifications sheet for details

Microbiological Properties:

Classified as a 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 x 10⁶ per gram of dry yeast.
Bacteria: < 1 per 10⁶ yeast cells
Diastaticus: Undetectable

Finished product is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance. *According to the ASBC and EBC methods of analysis*See data sheets for details

Brewing Properties

In Lallemand’s Standard Conditions Wort, LalBrew Voss™ yeast exhibits:

Fermentation that is completed in:

- 2 days at 40°C (104°F)

- 3-4 days at 30°C (86°F)

- 5-7 days at 25°C (77°F)

- Medium to high attenuation and very high flocculation.

- Neutral flavor profile across the temperature range with notes of orange and citrus.

- The optimal temperature range for LalBrew Voss™ yeast when producing traditional styles is 35-40°C (95-104°F)

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew Voss™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.

Analysis Values - Technical Data Sheet
Attenuation	Medium to high
Flocculation	Very high
Alcohol tolerance	12% ABV
Pitching Rate	50-100g/hL to achieve a minimum of 2.5-5 million viable cells/mL

Download Data Sheets
Download Voss Kevik Ale Datasheet

Need more information about our Yeast?

Please contact us below.

Yeast Attributes
Yeast Manufacturer	Lallemand

Delivery from Get Er Brewed

Your order will be dispatched from our warehouse and delivered by your choice of courier service that we provide.

Please click on the link below for more information on the available delivery services.

DELIVERY INFO

Once your order has been packed and is ready for delivery, our team will inform you of the dispatch date and the delivery reference number.

Weight Limits:

The weight limit is 30kg for DPD and 70kg for DHL, either by volumetric or actual, whichever is greater. (Remember, a large packing box weighs 1kg of that total weight).

For products or orders over these weights, the PALLET SHIPPING option is available.

We try our utmost to package professionally and keep your items as safe as possible. If your parcel arrives damaged, please ensure you sign for it as received damaged and send us a brief description of what has happened and a few pictures so we can provide the courier with feedback to resolve.

For any more information, please contact us at 0800 2289 433 or send an email to [email protected].