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.

For homebrewers looking to try a kveik brew, don’t start with an IPA. Brew a mild or bitter, or perhaps a Kölsch. The temperatures are going to be hot soon, so this is the perfect time to not care about your chiller not getting your wort down to 62 °F (17 °C) or your closet not holding at 65 °F (18 °C).

Don’t be afraid to pitch it at 90–100 °F (32–38 °C) and keep it at that temperature until it is ready. These styles are less expensive to take the “risk” with and are better at helping you learn about the ester profiles that each kveik has to offer. A simple grist bill of Pilsner and pale malt (50/50) with 20 IBUs at 60 minutes will teach you a lot more about the capabilities of kveik yeast than loading it up with hops. Save that for round two! 

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).

Storage Recommendations: Store in the fridge.