LalBrew Voss™
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.
Packaging
500g, 550g (50x11g), 20kg (on request only)
Quick facts
| 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 |
Video
Testimonials
Very fruity, no hint of any off flavors and stress from the high-temperature fermentation, very clean and fresh.
The flavours produced by fermentation were clean and vibrant, something not normally common with such hot fermentations.
Thank you very much for the yeast! We’ve slowed down beer production a bit as we are having a hard time getting ingredients due to delivery of freight to our small town. We’re a small 3bbl Brewpub. We typically double batch brew into 5 bbl fermenters. Luckily we have great local support and have been able to stay afloat. We did manage to brew an amazing hazy IPA with all Sabro hops with Voss Kveik yeast. Completed fermentation in two days at 90 degrees! Has great flavor and aroma and looks beautifully hazy. Thanks again for the yeast. It has been challenging in these times getting ingredients and your Rebrew program has been extremely helpful. I look forward to using Lallemand yeast in the future. Next week we’re brewing our Oktoberfest and cream ale with your Lallemand Kolsch yeast. I’ve been loving that Kolsch yeast for our “lagers.” Such great flocculation and lager like qualities. Kudos to you and Lallemand Yeast! Keep up the good work!
