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 dry 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 temps between 77-104F with a very high optimal range of 95-104F. 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 temp range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.

Beer Styles: Norwegian Farmhouse ales, neutral ales
• Aroma: Relatively neutral at high temps, slight orange and citrus notes
• Attenuation: Medium to High
• Fermentation Range: 77-104F (Optimal 95-104F)
• Flocculation: Very High
• ABV: 12%