Description
LalBrew Voss Kveik 500 g – fast, clean kveik for breweries
LalBrew Voss is Norwegian kveik in dried form from Lallemand. The strain comes from Sigmund Gjernes in Voss, who has maintained the culture using traditional methods since the 1980s. The yeast tolerates high temperatures and ferments very quickly, and the 500 g pack is intended for breweries and larger batches.
Please note: The professional range is only available in Norway.
The flavour profile is consistent across the whole temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high, giving clear beer without filtration.
Suitable for
- Norwegian farmhouse ales
- Fast-fermented, neutral ales
Technical data
- Species: Saccharomyces cerevisiae (top-fermenting), POF negative
- Temperature: 25–40 °C, optimal 35–40 °C
- Fermentation time: 2 days at 40 °C, 3–4 days at 30 °C, 5–7 days at 25 °C
- Attenuation: 76–82%
- Flocculation: very high
- Alcohol tolerance: 12%
- Pitching rate: 50–100 g per hL
- Pack size: 500 g
Specifications and instructions
Frequently asked questions about LalBrew Voss Kveik
How much yeast do I need?
Lallemand recommends 50–100 g per hectolitre of wort. A 500 g pack is therefore enough for 500–1000 litres. High-gravity or acidic worts may need more.
How fast does Voss Kveik ferment?
In Lallemand standard wort, fermentation is complete in 2 days at 40 °C, 3–4 days at 30 °C and 5–7 days at 25 °C. The flavour stays neutral across the range.
Does the yeast need rehydrating?
No. Lallemand recommends sprinkling the yeast directly onto the wort as the fermenter is filled. For Voss there is no significant difference between dry pitching and rehydration.
How do I store an opened pack?
Store the yeast dry below 4 °C. An opened pack must be resealed and used within 3 days, unless it is vacuum-sealed immediately. Do not use packs that have lost their vacuum.
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