Kveik Yeastery K1.Voss 300g

The history of Kveik Voss K.1

Voss kveik comes from Sigmund Gjernes in Voss, Norway. Sigmund Gjernes is a well-known name to kveik connoisseurs, as it is thanks to him, and the work of Lars Marius Garshol, that kveik has been popularized outside Norway. Voss lies to the south of the Jostedal glacier. It was a region somewhat isolated from the big cities. Most of the inhabitants farmed and lived self-sufficiently. People shared kveik mainly among themselves and, because of the distance separating them from other farms, kveik were rarely mixed with other types of kveik. Voss kveik is unique in terms of taste and aroma, largely thanks to the excellent work Sigmund and others have done to preserve the yeast over the years.

Technical specifications

Strain : Saccharomyces Cerevisiae

Primary aromas : Orange, mandarin and citrus fruits

Secondary aromas : Tropical fruit and slight spiciness.

Temperature range : 15°C-40°C.

Dosage : 30g/hl In case of fermentation at less than 18°C or high gravity, increase seeding rate to 60g/hl.
Incorporate directly into the must, or rehydrate the yeast.

Alcohol tolerance : 13% ABV

Attenuation : High

Flocculation : High

Net weight : 300g

Keep refrigerated