Yeast
Sigmund's Voss Kveik — The Yeast Bay
The Yeast Bay
Spec sheet The maker publishes these figures for this exact product.
- Lab
- The Yeast Bay
- Product code
- WLP4045
- Form
- liquid
- Type
- kveik
- Attenuation
- 78–83 %
- Temperature
- 21–38 °C
- Flocculation
- high
- Alcohol tolerance
- 15 %
- STA1
- Negative
Description
The Sigmund Gjernes Voss culture as Yeast Bay isolated it: orange-citrus esters, a hard floc and a two-to-three-day finish when held hot. One of the first kveik packs most North American brewers ever saw.