Kveik

200g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)

400g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)Size: About 14x16cm and 2-3cm height.

The same shockingly clean Lutra that you love in liquid form is now available in a convenient dry format. Dried Lutra’s clean canvas, huge temperature range, high alcohol tolerance and fast finishing speeds means unrivaled flexibility and versatility for nearly any style. For a refreshing pseudo-lager or a huge imperial stout — for any reason you’re using a neutral dry yeast, use Dried Lutra and get more, faster. Lutra’s success in dry form is related to the remarkable history of kveik.Note: Dried Lutra is a Gluten-Free product.Strain TypeKveiksFlocculationMedium-HighAttenuation75-82%Temperature Range68–95° F (20–35° C)DiastaticNoPhenolicNoAlcohol Tolerance15% ABVOmegas own recipe specifik for this strain:- Lutra® Kveik Helles Pseudo-Lager Recipe

A wonderfully unique Norwegian kveik, Hornindal's blend of cooperative strains produce a tropical flavor and complex aroma that can present as stone fruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high fermentation temperature. Ferments well at 90°F / 32°C or higher. Non-phenolic and no noticeable fusels, even at higher temperatures.Flocculation: HighAttenuation: 75-82%Temperature Range: 68–95° F (20–35° C)Alcohol Tolerance: 16%

A top fermenting yeast, Voss Kveik offers fast fermentation at very high temperatures whilst retaining a neutral flavour character with subtle citrus fruit notes.M12 Kveik Yeast is suitable for a range of styles from Norwegian Farmhouse Ales to Pale Ales and IPAs.Attenuation: High (77-82 %)Flocculation: Very High (5/5)Usage Directions: Sprinkle contents directly onto a maximum of 23 L (6 US Gal) of wort. Suitable to ferment 20-40 °C (68-104 °F) but for optimal results ferment at 30-40 °C (86-104 F).

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 vide range of fermentation temperatures (25 - 40 °C) with a very high optimal range (35 - 40 °C). 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 temparture range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.Voss Kveik is a single strain of Saccharomyces cerevisiae traditionally used to brew Norwegian farmhouse ales but truly suitable for a number of beer styles. Do not be afraid to push the limit with this yeast, it can sustain higher temperatures, does not produce off-flavors but instead earthy, estery and citrusy notes.Attenuation: Medium - highAlcohol tolerance: 12 %Flocculation: Very HighOptimum fermentation temperature: 25 - 40 °C (77 - 104 °F)Producer: LallemandContent: 11g

This yeast can ferment at up to 42ºC, with clean flavours and a prominent citrus aroma.ATTENUATION: 70–75%TEMPERATURE: 25–42ºC (77–108°F)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER TYPES: From clean beers to fruity IPAsFLOCCULATION: HighALCOHOL TOLERANCE: HighPHENOLIC: NoBIOTRANSFORMATION: LowFLAVOUR DESCRIPTION: Citrus, Clean

This single-strain isolate from the Lærdal Kveik (sourced from Dagfinn Wendelbo) ferments fast (like most kveik), flocculates well, and adds pineapple and orchard fruit aroma to beer. Ferments fast and is suited to hazy IPAs or English ales.ATTENUATION: 68 - 78%TEMPERATURE: 20-35ºC (68-95ºF)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER TYPES: Pale Ale, IPA, Blond AleFLOCCULATION: Medium-HighALCOHOL TOLERANCE: HighPHENOLIC: NoBIOTRANSFORMATION: MediumFLAVOUR DESCRIPTION: Pineapple, Orchard Fruit100ml

KRISPY is a special blend of kveik yeasts selected by our lab wizards for optimal crispiness and crushability in beer. It can be used to make clean, lager-like beers in a fraction of the time since fermentations can be performed in the 20-30ºC range.KRISPY is a selection of two strains from the Skare kveik

We bred a Saison strain and a Norwegian Kveik to produce this all-consuming giant of a yeast. A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch. Expressive fruitiness but low banana ester.ATTENUATION: 80%+TEMPERATURE: 22-35ºC (72-95ºF)DIASTATIC: YesFERMENTATION RATE: HighSUITABLE BEER TYPES: Saison, Table BeerFLOCCULATION: Medium-HighALCOHOL TOLERANCE: HighPHENOLIC: YesBIOTRANSFORMATION: MediumFLAVOUR DESCRIPTION: Fruit Salad, Light Spice

This blend is highly flocculant and displays mixed fruity character. It can also be used to produce haze in hoppy beers.ATTENUATION: 70–80%TEMPERATURE: 15–35ºC (59–95ºF)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER TYPES: From clean beers to fruity IPAsFLOCCULATION: HighALCOHOL TOLERANCE: HighPHENOLIC: NoBIOTRANSFORMATION: HighFLAVOUR DESCRIPTION: Tropical Fruit, Red Apple, Earthy100ml

The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well.ATTENUATION: 70–80%TEMPERATURE: 20–37°C (68–97°F)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER TYPES: From clean beers to fruity IPAs.FLOCCULATION: HighALCOHOL TOLERANCE: Very HighPHENOLIC: NoBIOTRANSFORMATION: MediumFLAVOUR DESCRIPTION: Neutral, Light Tropical Fruit

Hailing from the raw ale epicentre in Grodås, Espe presents bright tropical fruit and warming cognac/rum character. Expect similar fermentation performance to other yeasts from the area like Hornindal Kveik Blend. Our version of Espe contains the 4 strains from the original, grown as a blend. Temperature: Arve Espe pitches at 20ºC, but pitch temps between 20-35ºC work great. Attenuation: 72-82% Suitable styles: IPA, raw ale, strong ales

This blend displays prominent tropical guava and mango esters, lending well to modern aromatic styles like NEIPA. Note that this blend does accentuate hop bitterness and so less (or no) bittering hops are needed.ATTENUATION: 70–80%TEMPERATURE: 22–27°C (72–87°F)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER TYPES: From clean beers to fruity IPAs.FLOCCULATION: MediumALCOHOL TOLERANCE: Very HighPHENOLIC: NoBIOTRANSFORMATION: MediumFLAVOUR DESCRIPTION: Guava, Floral

Stranda (Stein Langlo's kveik) is very flocculent, with clean aromatics. Stranda accentuates both malt and hop flavours and can sub in for most English and American strains. Stranda is unique in being a relatively "simple" kveik culture dominated by one strain. Here, we are offering the single-strain. The ideal pitch temperature is 30ºC.  Released November 2021Flocculation: High Attenuation: 70-80% Temperature range: 18-38ºC (65-100ºF) Non diastatic, non phenolic, high alcohol tolerance

Hailing from Atra in Norway and locally referenced as Berm (as opposed to Kveik) this yeast shares some similarities to other Norwegian farmhouse yeasts while simultaneously acting a little different.Expect heat tolerance but not speed. This yeast takes its time and is not highly attenuative, but it makes up for that with unique fruity flavours of white grape, guava, and pineapple.We recommend creating a highly fermentable wort and pitching at 25C+, patience is key with this strain but the end result is worth the wait. Co-pitching with your favourite “clean” yeast strain might help speed things up and push the attenuation a little further.  The original Marem culture was provided by Marit Røysland, and originally sourced from Henry Gunleiksrud.Attenuation: 60-70 %Flocculation: Low Traditional Pitch Temperature: 30ºCFlavor Profile: White Grape, Guava, Pineapple100ml