Voss Kveik Ale yeast, 11 g
Kveik is the original and traditional Norwegian dried yeast! It supports a wide range of fermentation temperatures between 25-40°C. Neutral flavor profile across the temperature range with notes of orange and citrus.
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Beer Styles: Voss Kveik Ale yeast is versatile and ideal for a wide range of beer styles, from pale ales and IPAs to farmhouse ales and specialty brews, adding a unique Norwegian twist to your creations.
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Aroma & Flavour: Delivers vibrant citrus notes with a touch of tropical fruit, enhancing your beer with complex, clean, and naturally expressive flavors.
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Performance: Ferments quickly and efficiently, even at high temperatures (up to 40°C/104°F), ensuring consistent and reliable results with high attenuation and robust activity.
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Application: Adaptable to various brewing techniques, making it easy to incorporate into your recipes, whether you’re brewing traditional or experimental batches.
Description
Kveik is a Norwegian word for yeast. Kveik goes way back in Norwegian history. Back then the yeast was dried and preserved then passed on to the next generation. This makes Kveik the original and traditional dried yeast which Sigmund Gjernes has maintained using traditional methods since the 1980’s and then shared it with the brewing community.
The optimal fermentation temperature is between 35-40°C (95-104°F) and has a wide range of fermentation temperatures between 25-40°C (77-104°F). When brewed with the optimal temperature you can achieve full attenuation within 2-3 days. The flavor is consistent in every fermentation temperature, neutral with notes of citrus and orange. The flocculation is high which makes the beer clear and there is no need for filtration or process aids.
Fermentation is completed within:
2 days at 40°C (104°F)
3-4 days at 30°C (86°F)
5-7 days at 25°C (77°F)
Aroma: Neutral flavor profile across the temperature range with notes of orange and citrus.
Yeast type: Top fermenting yeast
Percent solids: 93% - 96%
Viability: ≥ 5 x 10⁹ CFU per gram of dry yeast
Wild Yeast: < 1 per 106 yeast cells
Diastaticus: Undetectable
Bacteria: < 1 per 106 yeast cells
Flocculation: Very high
Attenuation: Medium to high
Fermentation range: 25 - 40°C (77 - 104°F) Optimal: 35 - 40°C (95 - 104°F)
Alcohol tolerance: 12% ABV
Pitching rate: 0,5-1,0g/L
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