The History of Kveik Voss K.1

Voss kveik comes from Sigmund Gjernes in Voss, Norway. Sigmund Gjernes is a well-known name among kveik enthusiasts, as it is thanks to him, and the work of Lars Marius Garshol, that kveik was popularized outside of Norway. Voss is located south of the Jostedal Glacier. It was a somewhat isolated region from major cities. Most of the inhabitants practiced agriculture and lived self-sufficiently. People shared kveik mainly among themselves, and due to the distance between farms, kveiks were rarely mixed with other types of kveik. Voss kveik is unique in terms of taste and aroma, largely thanks to the excellent work done by Sigmund and others to preserve the yeast over the years.

Technical Specifications:

Temperature Range: 18°C-42°C.

Dosage: 7g per 20-30L of wort.

In case of fermentation below 20°C or high gravity, increase the dosage to 10g/20L.

Incorporate directly into the wort, or rehydrate the yeast.

Net weight: 7g

Store in the refrigerator