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.
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 firstname.lastname@example.org.
One 11 g sachet is enough for 11 to 22 L of beer.
To learn more about this yeast click on the link below.