Lallemand Voss Kveik Ale Yeast

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Experience the rich tradition of Norwegian brewing with Lallemand Voss Kveik Ale Yeast. This yeast, known as Kveik in Norway, is a key ingredient in the country's farmhouse brewing tradition. It has been preserved and passed down through generations by drying, making it the original, traditional dried yeast. The LalBrew Voss strain of this yeast was sourced from Sigmund Gjernes in Voss, Norway, who has been maintaining this culture using traditional methods since the 1980s and has generously shared it with the global brewing community.

Lallemand Voss Kveik Ale Yeast is versatile, supporting a wide range of fermentation temperatures between 25 - 40°C (77 - 104°F). It performs optimally at high temperatures of 35 - 40°C (95 - 104°F), facilitating very fast fermentations that are typically completed within 2-3 days. The flavor profile remains consistent across the entire temperature range, offering a neutral taste with subtle fruity notes of orange and citrus.

For best results, we recommend dry pitching, which is a simpler method than rehydration and provides more consistent fermentation performance while reducing the risk of contamination. As you fill your fermenter with wort, simply sprinkle the yeast evenly on the surface. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort.

Here are the key brewing properties of Lallemand Voss Kveik Ale Yeast:

- Aroma: Relatively neutral at high temperatures, with slight orange and citrus notes
- Fermentation Temperature: 95-104°F
- Apparent Attenuation: 76-82%
- Flocculation: Very high
- Alcohol Tolerance: 12%

While primarily used in beer making, Lallemand Voss Kveik Ale Yeast can also be used in baking and other fermentation processes, making it a versatile addition to your kitchen or brewery.