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.
In Lallemand’s Standard Conditions Wort, LalBrew® Voss yeast exhibits:
Fermentation that is completed in:
2 days at 40°C
3-4 days at 30°C
5-7 days at 25°C
- 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)