Yeast
Voss — Kveik Yeastery
Kveik Yeastery
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Kveik Yeastery
- Product code
- K.1
- Form
- dry
- Type
- kveik
- Attenuation
- 75–85 %
- Temperature
- 15–40 °C
- Flocculation
- high
- Alcohol tolerance
- 13 %
- STA1
- Negative
Description
The Sigmund Gjernes Voss culture as a bacteria-free multi-strain, not a single isolate: orange, mandarin and citrus with a quieter tropical and spice tail. Fastest at 31–35 °C (about 72 hours); cooler pitches stretch out and read cleaner. Suits farmhouse ales, IPAs and sours.