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 VossTM 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. The LalBrew VossTM 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.
BREWING PROPERTIES
In Lallemand’s Standard Conditions Wort, LalBrew VossTM yeast exhibits:
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.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew VossTM directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation
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