Voss Kveik | Lalbrew
Lallemand
Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days
Quantity Discount
| Qty | Price | Save |
|---|---|---|
| Over 50 st | 53 kr | 10% |
Kundrecensioner
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Write a review, click HERE!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 1980’s 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
Neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing
clear beers without filtration or use of process aids.
BEER STYLES: Norwegian Farmhouse, Neutral ales
| Alcohol Tolerance | ABV 12% |
| Dosage | 1 g / liter |
| Flocculation | Hög |
| Liquid / Dry | Dry Yeast |
| Temperature | 25 - 40°C |
| Yeast Style | Ale |
| Yeast Style | Kveik |
| Attenuation | 65 - 80% |
| Storage instructions | in cooler |
| POF+/- | POF- |
| STA1 | Negative |
| Size | 11 g |
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A: We usually ship an order within 1-2 business days from our warehouse. If you are in a hurry, choose MM-Express at checkout, then we will send you your order on the same business day if you have placed your order before 10 a clock CET. We ship our goods with Bring where the shipping time is usually expected to take between 1-2 business days, depending on the options + your order's delivery terms.
Lallemand was founded in Montréal towards the end of the 19th
century. Fred Lallemand was a young immigrant who had left
his native Alsace after the Franco-Prussian war of 1870-1871. His
initial business in Montréal in the late 1800s involved the trading of animal fats and then he built a plant for the refining of
vegetable oils to bakers shortening. After moving the vegetable
oil refining plant to upstate New York, he returned to Montréal
and built a new plant in 1915 on Préfontaine Street. By 1921 he
was importing bakers yeast from the United States and in 1923
he started producing fresh baker’s yeast. The necessary technology was obtained from Dr. Effront (University of Brussels) who
sent his students, first Dr. de Chaunac and later Dr. Cherney, to
direct production and train new technologists. The production
of dry bakers yeast was introduced with the aid of the National
Research Council during WWII. In 1947, the second generation
of the Lallemand family sold the business to a financial group,
which, in 1952, sold it to Roland Chagnon, whose family still
owns Lallemand.
