Yeast
LalBrew Voss Kveik — Lallemand
Lallemand
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Lallemand
- Product code
- Voss
- Form
- dry
- Type
- kveik
- Attenuation
- 77–82 %
- Temperature
- 25–40 °C
- Flocculation
- high
- Alcohol tolerance
- not published as a number
- STA1
- Negative
- Dosage
- 50–100 g/hL
Description
Norwegian farmhouse kveik that ferments happily at 35–40 °C and can finish a normal-gravity beer in two or three days. Gives a distinct orange-citrus ester with no fusel harshness despite the heat, and settles hard afterwards.