Traditionally used to brew Norwegian farmhouse ales, LalBrew® Voss Kviek yeast has been selected for its ability to ferment cleanly and with a consistent flavor profile over a large temperature range; producing earthy, estery and citrusy notes without off-flavors.
Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation, making it the original, traditional dried yeast! 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.
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.
Styles brewed with this yeast include Norwegian Farmhouse Ales and fast-fermented neutral ales.
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)
Flavor & Aroma
Neutral flavor profile across the temperature range with notes of orange and citrus.