Lallemand Voss Kveik Ale Yeast 11g

Description

Lallemand Voss Kveik Ale Yeast 11g is a traditional Norwegian farmhouse strain capable of extremely fast fermentation at high temperatures. It produces a relatively neutral flavour profile with subtle orange and citrus notes.

The strain originates from Sigmund Gjernes of Voss, Norway, who maintained the culture using traditional methods from the 1980s before sharing it with the wider brewing community.

Voss Kveik Ale Yeast Fermentation Characteristics

One of the standout characteristics of Voss Kveik is its unusually broad and warm fermentation range. It can ferment between 25–40°C, with an optimal range of 35–40°C.

At optimal temperatures, fermentation is extremely fast. Full attenuation can typically be achieved within 2–3 days.

Despite these high temperatures, the flavour profile remains relatively neutral with subtle fruity notes of orange and citrus. Very high flocculation also helps the yeast settle effectively after fermentation.

Yeast Type: Norwegian Kveik Ale Yeast
Attenuation: 76–82%
Flocculation: Very High
Fermentation Temperature: 25–40°C
Optimal Fermentation Temperature: 35–40°C
Alcohol Tolerance: 12% ABV
Pitching Rate: 50–100g/hL
Net Weight: 11g

Suitable Beer Styles

Voss Kveik is particularly well suited to Norwegian farmhouse ales and fast-fermented neutral ales. However, its versatility allows it to be used across many other beer styles.

The relatively clean fermentation profile means it can work well where malt and hop character need to remain prominent. Meanwhile, the subtle orange and citrus character can complement modern hop-forward recipes.

Its ability to ferment at very warm temperatures also makes it particularly useful when maintaining traditional cool ale fermentation temperatures is difficult.

Using Lallemand Voss Kveik

Lallemand recommends dry pitching as the preferred method for its dry brewing yeast. This simplifies pitching and can provide consistent fermentation performance.

Fermentation temperature will influence fermentation speed. At 40°C, Lallemand reports fermentation can complete in around two days under its standard conditions. At lower temperatures, fermentation takes longer.

Always consider your wort volume, original gravity and fermentation conditions when determining the correct pitching rate.

For current technical information, pitching and storage recommendations, see the official Lallemand Voss Kveik product information.

Browse more Lallemand Brewing Yeast for your next brew.