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 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). 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.
| Brand | Lallemand |
| Beer Styles | New England IPA, Farmhouse Ales, American IPA, American Pale Ale |
| Alcohol Tolerance | 12% ABV, 12% ABV |
| Attenuation | Medium-High |
| Flocculation | Very High, Very High |
| Temperature Range | 77-104 F, 77-104 F |