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Voss Kveik Ale yeast

Regular price R 65.00

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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 flavor 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.

Brewing properties:

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 
Medium to high attenuation and very high flocculation.
Neutral flavor profile across the temperature range with notes of orange and citrus.


The optimal temperature range for LalBrew® Voss yeast when producing traditional
styles is 35-40°C 


Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our 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. If you have questions please do not hesitate to contact us at brewing@lallemand.com.

One 11 g sachet is enough for 11 to 22 L of beer.

To learn more about this yeast click on the link below.

https://youtu.be/Ha5DzNo7qjs