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! Voss supports a wide range of fermentation temperatures between 25 – 40°C with a very high optimal range of 35 – 40°C. 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. Flocculation is very high, producing clear beers without filtration or use of process aids.
Fermentation Temperature: 25 – 40°C
Typical Attenuation: Medium to High (~79%)
Alcohol Tolerance: 12%
Flocculation: Very High
11 gram sachet
Aroma Notes: Relatively neutral at high temperatures; slight orange and citrus notes
Voss is recommended for pitching directly into the wort without prior rehydration or starter. It is an outrageously easy and robust yeast to brew with, good for farmhouse ales, dry pale ales, IPAs, and many other styles with a slight Viking twist. It seems to have no issue reliably producing excellent beers, both force-carbonated and bottle conditioned. Voss is the most neutral of the typical kveik strains — not to be confused with some of the others that produce quite a funk.