VOSS KVEIK ALE YEAST – Lallemand Lalbrew

ยีสต์สายพันธุ์ยอดนิยมแห่งยุคจากประเทศนอร์เวย์ สามารถหมักที่อุณหภูมิสูงได้ ทนอุณหภูมิได้ถึง 40C โดยไม่มี off flavor

เป็นยีสต์ที่มีต้นกำเนิดจากฟาร์มในนอร์เวย์ มีหลากหลายสายพันธุ์ เรียกกันว่า Kveik ซึ่งเป็นภาษานอร์เวย์ แปลว่า “ยีสต์”

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.

Voss Kveik Microbiological Properties:

Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Voss yeast:

• Percent solids 93% – 96%
• Viability ≥ 5 x 10 CFU per gram of dry yeast
• Wild Yeast < 1 per 106 yeast cells
• Diastaticus Undetectable
• 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

Voss Kveik 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.

If you have questions please do not hesitate to contact us at [email protected].

More information

Mangrove Jack’s Voss Kveik Yeast