VOSS
KVEIK

voss
kveik ale yeast

Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was
Flavor & Aroma
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 PP LE TROPIC
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maintained this culture using traditional methods since the 1980’s and generously shared it with the T

wider brewing community. The LalBrew Voss™ supports a wide range of fermentation temperatures

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between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast

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fermentations are achieved within the optimal temperature range with full attenuation typically

GREEN AP
OHOLIC
achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral
with subtle fruity notes of orange and citrus.

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MICROBIOLOGICAL PROPERTIES

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Classified as Saccharomyces cerevisiae, a top fermenting yeast.

ACI D

Typical Analysis of LalBrew Voss™ yeast:

Percent solids 93% - 97% Quick Facts
Viability ≥ 5 x 109 CFU per gram of dry yeast BEER ST YLES

Norwegian farmhouse ales,

Wild Yeast < 1 per 106 yeast cells
fast-fermented neutral ales
Diastaticus Undetectable
Bacteria < 1 per 106 yeast cells AROMA

Finished product is released to the market only after passing a rigorous series of tests Relatively neutral at high
*See specifications sheet for details temperatures, slight orange
and citrus notes

BREWING PROPERTIES AT T E N UAT I O N

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

Fermentation that is completed in: 2 days at 40°C (104°F) FE R M E N TAT I O N R A N G E

3-4 days at 30°C (86°F) 25 - 40°C (77 - 104°F)

5-7 days at 25°C (77°F) Optimal: 35 - 40°C (95 - 104°F)

Medium to high attenuation and very high flocculation.

FLO CC U L AT I O N
Neutral flavor profile across the temperature range with notes of orange and citrus. very high
The optimal temperature range for LalBrew Voss™ yeast when producing traditional
styles is 35-40°C (95-104°F). A LCO H O L TO L E R A N C E

12% ABV
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
PI TC H I N G R AT E
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 50-100g/hL to achieve a minimum
have questions please do not hesitate to contact us at [email protected] of 2.5-5 million viable cells/mL

Tech
Brewing
data
sheet
Yeasts voss
 

voss kveik Ale Yeast

VOSS
KVEIK


USAGE Storage
The pitch rate will affect the fermentation performance and LalBrew Voss™ yeast should be stored in a vacuum sealed
flavor of the beer. For LalBrew Voss™ yeast, a pitch rate of 50 – package in dry conditions below 4C° (39°F). LalBrew Voss™ will
100g per hL of wort is sufficient to achieve optimal results for rapidly lose activity after exposure to air.
most fermentations. More stressful fermentations such as high
Do not use 500g or 11g packs that have lost vacuum. Opened
gravity, high adjunct or high acidity may require higher pitch
packs must be re-sealed, stored in dry conditions below 4°C
rates and additional nutrients to ensure a healthy fermentation.
(39°F), and used within 3 days. If the opened package is re-sealed
Find your exact recommended pitching rate with our Pitch Rate under vacuum immediately after opening, yeast can be stored
Calculator in our Brewers Corner at www.lallemandbrewing.com below 4C° (39°F) until the indicated expiry date. Do not use yeast
after expiry date printed on the pack.
LalBrew Voss™ may be re-pitched just as you would any other
type of yeast according to your brewery’s SOP for yeast Performance is guaranteed when stored correctly and before
handling. Wort aeration is required when re-pitching dry yeast. the expiry date. However, Lallemand dry brewing yeast is very
robust and some strains can tolerate brief periods under
sub-optimal conditions.

If you have questions, do not hesitate to contact us. We have a

team of technical representatives happy to help and guide you in
your fermentation journey.

PITCHING
Rehydration and direct pitching of dry yeast into wort are both Without delay, adjust the temperature to that of the wort by
acceptable methods for inoculating fermentation. mixing aliquots of wort with the rehydrated yeast. Wort should be
added in 5 minute intervals and taking care not to lower the
Rehydration of Lallemand Brewing yeast in sterile water prior to
temperature by more than 10°C at a time. Temperature shock of
pitching into wort has been shown to reduce stress on the cell
>10°C will cause formation of petite mutants leading to extended
as it transitions from dry to liquid form. However, for most
or incomplete fermentation and possible formation of undesirable
fermentations, this stress is not significant enough to affect
flavors. Do not allow attemperation to be carried out by natural
fermentation performance and flavor, so good results will also
heat loss. This will take too long and could result in loss of viability
be achieved when direct pitching dry yeast into wort. Use of a
or vitality.
rehydration nutrient such as Go-Ferm Protect Evolution has
been shown to improve fermentation performance for difficult Inoculate without delay into cooled wort in the fermenter.
fermentations. Lallemand Brewing yeast has been conditioned to survive
rehydration. The yeast contains an adequate reserve of
Measure the yeast by weight within the recommended pitch rate
carbohydrates and unsaturated fatty acids to achieve active
range. Pitch rate calculators optimized for liquid yeast may result
growth. It is unnecessary to aerate wort upon first use.
in significant overpitching. For assistance with pitching rates, visit
our Pitch Rate Calculator optimized for LalBrew Premium dry
DIRECT PITCH (no rehydration)
yeast strains.
Sprinkle the yeast evenly on the surface of the wort in the
https://www.lallemandbrewing.com/en/brewers-corner/brewing fermenter as it is being filled. The motion of the wort filling the
-tools/pitching-rate-calculator/ fermenter will aid in mixing the yeast into the wort.

REHYDRATION
Sprinkle the yeast on the surface of 10 times its weight in clean,
sterilized water at 30-35°C (86-95°F) for ale yeasts and 25-30°C
(77-86°F) for lager yeasts. Do not use wort, or distilled or reverse CO N TAC T U S

osmosis water, as loss in viability may result. Stir gently, leave For more information, please visit us online at
undisturbed for 15 minutes, then stir to suspend yeast www.lallemandbrewing.com
completely. Leave it to rest for 5 more minutes at 30-35°C For any questions, you can also reach us via email at
(86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts. [email protected]

 LALLEMAND BREWING www.lallemandbrewing.com