Lallemand Kveik Voss

Kveik is a Norwegian dialect word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed down from generation to generation. Kveik is the authentic, 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 (77-104°F) with a very high optimum 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 temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high and produces clean beers without filtration or the use of auxiliary processes.