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LalBrew Voss Kveik / Lallemand

Austria / Liquid yeasts


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. Fermentation that is completed in: 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. Neutral flavor profile across the temperature range with notes of orange and citrus. The optimal temperature range for LalBrew Voss™ yeast when producing traditional styles is 35-40°C (95-104°F).

LalBrew Voss Kveik substitution list

Last updated on April 25, 2023, 8:53 p.m.

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