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 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.
| Strain | Saccharomyces cerevisiae |
|---|---|
| Beer styles | American Amber Ale, American Barleywine, American IPA, American Pale Ale, American Stout, Biere de Garde, Blonde Ale, Cream Ale, Farmhouse, Gose, Imperial IPA, Old Ale, Session IPA, Sweet Stout |
| Attenuation | 76-82% |
| Temperature range | 25 - 40°C (77 - 104°F) and optimal: 35 - 40°C (95 - 104°F) |
| Flocculation | Very High |
| Aroma | Relatively neutral at high temperatures, slight orange and citrus notes |
| Alcohol tolerance | 12% ABV |
| Pitching rate | 50 - 100g/hL |
