Lallemand LalBrew Voss - Kveik Ale Yeast
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 1980’s and generously shared it with the wider brewing community. LalBrew Voss™ supports a wide range of fermentation and very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days.
Optimum Ferment Temp
25 - 40°C (77 - 104°F) - Optimal: 35 - 40°C (95 - 104°F)
Norwegian farmhouse ales, fast-fermented neutral ales