LalBrew VOSS – Kveik Ale Yeast 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 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. Flocculation is very high producing clear beers without filtration or use of process aids. AROMA & FLAVOR Neutral flavor profile across the temperature range with notes of orange and citrus. PITCHING Rehydration and direct pitching of dry yeast into wort are both acceptable methods for inoculating fermentation. Rehydration of Lallemand Brewing yeast in sterile water prior to pitching into wort has been shown to reduce stress on the cell as it transitions from dry to liquid form. However, for most fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results will also be achieved when direct pitching dry yeast into wort. Use of a rehydration nutrient has been shown to improve performance for difficult fermentations. Measure the yeast by weight within the recommended pitch rate range. Pitch rate calculators optimized for liquid yeast may result in significant overpitching. For assistance with pitching rates, see the Pitch Rate Calculator optimized for LalBrew Premium dry yeast strains. VOSS QUICK FACTS BEER STYLES Norwegian farmhouse ales, fast-fermented neutral ales AROMA Relatively neutral at high temperatures, slight orange and citrus notes ATTENUATION Medium to high FERMENTATION RANGE 25 - 40°C (77 - 104°F); Optimal: 35 - 40°C (95 - 104°F) FLOCCULATION Very high ALCOHOL TOLERANCE 12% ABV PITCHING RATE 50-100g/hL to achieve a minimum of 2.5-5 million viable cells/mL LalBrew VOSS Kveik Ale Yeast LalBrew Nottingham Ale Yeast LalBrew Verdant IPA Ale Yeast LalBrew New England East Coast Ale Yeast LalBrew BRY-97 West Coast Ale Yeast LalBrew Abbaye Belgian-Style Ale Yeast Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Customer Reviews 5.0 out of 5 stars 10 4.0 out of 5 stars 1 5.0 out of 5 stars 4 4.7 out of 5 stars 4 5.0 out of 5 stars 2 5.0 out of 5 stars 2 Price $190.34$190.34 $185.00$185.00 $219.00$219.00 $193.00$193.00 $209.00$209.00 $175.00$175.00 BEER STYLES Norwegian farmhouse ales, fast-fermented neutral ales Wide variety of ales NEIPA, English IPA, American Pale, English Bitter, Sweet Stout, Sours NEIPA, East Coast style ales American ales Belgian AROMA Relatively neutral at high temperatures, slight orange and citrus notes Slightly fruity, neutral Apricot with notes of tropical fruit and citrus Fruity, especially tropical and stone fruits Neutral with slight ester Spicy, fruity, tropical, banana ATTENUATION Medium to high High Medium to high Medium to high Medium to high High FLOCCULATION Very high High Moderate Medium High Medium to high FERMENTATION RANGE 25 - 40°C (77 - 104°F); Optimal: 35 - 40°C (95 - 104°F) 10 - 22°C (50 - 72°F) 18 - 23°C (64 - 73°F) 15 - 22°C (59 - 72°F) 15 - 22°C (59 - 72°F) 17 - 25°C (63 - 77°F) ALCOHOL TOLERANCE 12% ABV 14% ABV 12% ABV 9% ABV 13% ABV 14% ABV