Kveik Voss Yeast Dry Yeast for Craft Beer Citrus profile, off orange flavor - IPA, APA and Ales.

Welcome to the wonderful kveik yeast! Whether you are experienced or just starting out, kveik yeast will surprise you.

In each package you will find enough yeast to ferment 20 liters of must.

As it is not just any common yeast/yeast.

Kveik Voss It has the ability to work over a wide temperature range.

Kveik, which means yeast in Norwegian, is a group of yeasts, mostly of the Saccharomyces cerevisiae species, of Norwegian origin and from nearby countries, where there is a culture of Farmhouse-style beers.

Fermentation

Higher temperatures during fermentation serve to increase the metabolic activity of the yeast, meaning the yeast will ferment at an exponentially faster rate.

For kveik cultures the theory applies and many strains manage to reach final gravity within 48 hours.

And that for breweries is wonderful! Any brewer will tell you that the time the beer remains in the tank is a very important factor and with the kveik strains the rotation of the tank increases considerably.


This fact benefits brewers trying to keep a tight schedule and small breweries benefit as they do not have a large number of tanks.

Due to the fact that kveik cultures are tolerant to high temperatures, ferment quickly and have a very clean fermentation profile, they end up being very versatile and being used in various styles of beer.


American breweries have used these strains in several styles like NE IPA, Hop Red Ale, Pale Ales, Brut IPAs and fermentation methods range from 4°C to 43°C with brewers noticing more aromas at higher fermentation temperatures, but even thus, the end result being a clean profile.


It can be inoculated directly into the wort or propagated.


Voss is a unique strain of yeast S. cerevisiae, isolated from a sample of Voss Kveik from Sigmund Gjernes.

This yeast has a high fermentative activity and produces citrus aromas such as orange over a wide temperature range.


Pitch 39°C

Attenuation 76-82%

Fermentation Temperature 20-42°C

The ideal fermentation temperature ~ 37-38ºC.

Alcohol Tolerance 12% ABV

high flocculation

Estimated fermentation time. 2-3 days at 40°C, 3-4 days at 30°C, 5-7 days at 25°C

Kveik Voss Citrus profile, off orange flavor - IPA, APA and Ales. Neutral if fermented below 20 degrees.


Voss kveik at 40ºC is similar to that of hefeweizen and saison yeasts at elevated temperatures.

For example, if a brewer wants more banana notes (isoamyl acetate) in the finished beer, then the brewer will usually 1) underpitch, 2) increase wort density (> 1.055) and 3) ferment hotter than normal.

All three of these approaches work together to stress the yeast a bit and result in an increase in the desired flavors. Wyeast 3068 (Weihenstephan Weizen) produces almost no banana characters if overpitched! So, should we ferment Voss kveik at 40°C ?? Yes, if you want the corresponding flavors.


Our Kveiks are proliferated in clean wort! just for the proliferation of the strain, thus avoiding mutations and having quality in our strains, making the strain that reaches the brewers the closest to the matrix, without hop dirt!

We have the Largest Kveik Yeast Bank in the Americas.

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Kveik Voss Yeast Dry Yeast for Craft Beer Citrus profile, off orange flavor - IPA, APA and Ales.

Welcome to the wonderful kveik yeast! Whether you are experienced or just starting out, kveik yeast will surprise you.

In each package you will find enough yeast to ferment 20 liters of must.

As it is not just any common yeast/yeast.

Kveik Voss It has the ability to work over a wide temperature range.

Kveik, which means yeast in Norwegian, is a group of yeasts, mostly of the Saccharomyces cerevisiae species, of Norwegian origin and from nearby countries, where there is a culture of Farmhouse-style beers.

Fermentation

Higher temperatures during fermentation serve to increase the metabolic activity of the yeast, meaning the yeast will ferment at an exponentially faster rate.

For kveik cultures the theory applies and many strains manage to reach final gravity within 48 hours.

And that for breweries is wonderful! Any brewer will tell you that the time the beer remains in the tank is a very important factor and with the kveik strains the rotation of the tank increases considerably.


This fact benefits brewers trying to keep a tight schedule and small breweries benefit as they do not have a large number of tanks.

Due to the fact that kveik cultures are tolerant to high temperatures, ferment quickly and have a very clean fermentation profile, they end up being very versatile and being used in various styles of beer.


American breweries have used these strains in several styles like NE IPA, Hop Red Ale, Pale Ales, Brut IPAs and fermentation methods range from 4°C to 43°C with brewers noticing more aromas at higher fermentation temperatures, but even thus, the end result being a clean profile.


It can be inoculated directly into the wort or propagated.


Voss is a unique strain of yeast S. cerevisiae, isolated from a sample of Voss Kveik from Sigmund Gjernes.

This yeast has a high fermentative activity and produces citrus aromas such as orange over a wide temperature range.


Pitch 39°C

Attenuation 76-82%

Fermentation Temperature 20-42°C

The ideal fermentation temperature ~ 37-38ºC.

Alcohol Tolerance 12% ABV

high flocculation

Estimated fermentation time. 2-3 days at 40°C, 3-4 days at 30°C, 5-7 days at 25°C

Kveik Voss Citrus profile, off orange flavor - IPA, APA and Ales. Neutral if fermented below 20 degrees.


Voss kveik at 40ºC is similar to that of hefeweizen and saison yeasts at elevated temperatures.

For example, if a brewer wants more banana notes (isoamyl acetate) in the finished beer, then the brewer will usually 1) underpitch, 2) increase wort density (> 1.055) and 3) ferment hotter than normal.

All three of these approaches work together to stress the yeast a bit and result in an increase in the desired flavors. Wyeast 3068 (Weihenstephan Weizen) produces almost no banana characters if overpitched! So, should we ferment Voss kveik at 40°C ?? Yes, if you want the corresponding flavors.


Our Kveiks are proliferated in clean wort! just for the proliferation of the strain, thus avoiding mutations and having quality in our strains, making the strain that reaches the brewers the closest to the matrix, without hop dirt!

We have the Largest Kveik Yeast Bank in the Americas.

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