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 1980s and generously shared it with the wider brewing community.
LalBrew Voss supports a wide range of fermentation temperatures between 25-40°C with a very high optimal range of 35-40°C. Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days.
The flavour profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.
In Lallemand’s Standard Conditions Wort, LalBrew Voss yeast exhibits: Fermentation that is completed in:
2 days at 40°C
3-4 days at 30°C
5-7 days at 25°C
Research suggests that pitching LalBrew Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.
Flocculation: very high
Alcohol Tolerance: 12% ABV
Available in 11g sachets.