Voss Kveik Ale yeast, 11 g

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