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 wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F).
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 at 20°C (68°F) LalBrew Voss exhibits:
Fast pH drop that can be completed within
2 days at 40°C (104°F)
3-4 days at 30°C (86°F)
5-7 days at 25°C (77°F)
Medium to high attenuation and very high flocculation.
The optimal temperature range for LalBrew® Voss yeast when producing traditional styles is 35-40°C (95-104°F)
Lallemand Voss Kveik Yeast (500g)