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Lallemand Kveik Ale Yeast 11gm
Lallemand Kveik Ale Yeast 11gm
Lallemand Kveik Ale Yeast 11gm
Lallemand Kveik Ale Yeast 11gm

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Lallemand Kveik Ale Yeast 11gm

Sale Price: $9.00
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Sale Price: $9.00
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Lallemand Kveik Ale Yeast 11gm

LALBREW VOSS™ is a strain of kveik, which is the Norwegian word for yeast. In the traditional Norwegian farmhouse brewing practice, kveik was preserved through drying and passed down through generations.

LalBrew Voss™ is a genuine and original dried yeast strain that originates from Sigmund Gjernes, who has kept this culture alive using traditional techniques since the 1980s.

He generously shared this culture with the broader brewing community. LalBrew Voss™ can support a wide range of fermentation temperatures, from 25 – 40°C (77 – 104°F), with an exceptionally high optimal range of 35 – 40°C (95 – 104°F).

This strain can achieve very rapid fermentation within the optimal temperature range, with full attenuation typically reached within 2-3 days. The flavor profile of LalBrew Voss™ remains consistent throughout the temperature range and is characterized by a neutral taste with subtle fruity notes of orange and citrus.

MICROBIOLOGICAL PROPERTIES

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

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).

This is a POF Negative Strain.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

Flavour & Aroma

Beer Flavour Wheel

 

Technical Data Sheet

 Download LalBrew Voss™ Technical Data Sheet

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