Kveik is a Norwegian word which means yeast.
In the Norwegian peasant tradition, kveik was preserved by drying and passed from generation to generation.
The LalBrew® Voss variety was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and has shared it generously with the wider beer community.
LalBrew® Voss supports a wide range of fermentation temperatures between 25-40 ° C (77-104 ° F) with a very high optimum range of 35-40 ° C (95-104 ° F).
Very fast fermentations are obtained within the optimal temperature range with complete attenuation generally within 2-3 days. The aromatic profile is consistent over the whole temperature range: neutral with subtle fruity notes of orange and citrus.
Flocculation produces light beers without filtration or the use of process aids.
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