LalBrew® Voss™ Kveik Ale Yeast


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!

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 temperatures between 77-104°F (25-40°C) with a very high optimal range of 95-104°F (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.

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SKU: LalBrew® Voss™ Category:


Quick Facts

Beer Styles: Norwegian farmhouse ales, fast-fermented neutral ales

Aroma: Relatively neutral at high temperatures, slight orange and citrus notes

Attenuation: Medium to High

Fermentation Range: 77-104°F (25-40°C) Optimal: 95-104°F (35-40°C)

Flocculation: Very high

Alcohol Tolerance: 12% ABV

Pitching Rate: 50-100g/hL to achieve a minimum of 2.5-5 million viable cells/mL

Microbiological Properties

Classified as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew Voss™ Yeast:

  • Percent solids: 93% – 97%
  • Viability: ≥ 5 x 109 CFU per gram of dry yeast
  • Wild Yeast: < 1 per 106 yeast cells
  • Diastaticus: Undetectable
  • Bacteria: < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests.

Brewing Properties

In Lallemand’s Standard Conditions Wort at 68°F (20°C) LalBrew Voss™ yeast exhibits:

  • Fermentation that can be completed in:
    • 2 days at 104°F (40°C)
    • 3-4 days at 86°F (30°C)
    • 5-7 days at 77°F (25°C)
  • Medium to high attenuation and very high flocculation.
  • Neutral flavor profile across the temperature range with notes of orange and citrus.
  • The optimal temperature range for LalBrew Voss™ yeast when producing traditional styles is 95-104°F (35-40°C).

Lag phase, total fermentation time, attenuation, and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew Voss™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.

If you have questions, please don’t hesitate to contact us.

Why Dry Yeast?

Yeast regularly contains under 7% water while dry brewing. Rigid standards of quality are upheld during processing to refrain from microbial pollution. The exceptional strength of dry yeast takes into account rigorous QC testing to guarantee that under 1 wild yeast cell or bacterium per million cells of yeast is detected while brewing.

When it comes to most strains, 1g of dry yeast includes at least 5 billion suitable cells; however, the figure will shift marginally depending on the batch. Please contact us with any questions.

Additional information

Weight 1 lbs


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