LalBrew Voss Kveik Ale yeast – 11g Sachet

Lalbrew Voss™ Dry Yeast

LalBrew Voss™ was obtained from Sigmund Gjernes in Voss, Norway, who has maintained this culture since the 1980s. This Saccharomyces cerevisiae strain is world-renowned for its remarkable heat tolerance and vigorous fermentation kinetics. While standard ale yeasts struggle above 25°C, Voss thrives between 35°C and 40°C, often reaching terminal gravity in as little as 48 hours. Despite these high temperatures, it produces a very clean sensory profile without harsh fusel alcohols or phenols, instead offering delicate citrus and orange peel esters. Its exceptionally high flocculation results in brilliant beer clarity in a fraction of the time required for traditional ales.

Key Benefits

• Extreme Heat Tolerance: Operates optimally between 35°C and 40°C, eliminating the need for cooling in many climates.
• Rapid Turnaround: Can complete fermentation and reach terminal gravity in 2–3 days.
• Neutral Expression: Remains remarkably clean at high temperatures, with no phenolic off-flavors (POF-).
• Superior Flocculation: Settles quickly and firmly, allowing for clear beer without the need for filtration aids.
• Robustness: High alcohol tolerance (up to 12% ABV) and excellent viability even in high-gravity worts.

Applications

• Brewing: The definitive choice for Norwegian Farmhouse Ales. Also ideal for IPAs, Pale Ales, Blonde Ales, and Stouts where a fast turnaround and clean profile is desired.
• Distilling: Highly effective for specialty grain washes. Its ability to ferment hot and fast while maintaining a clean, citrus-forward profile is advantageous for whiskey or neutral spirit bases.
• Cider Making: Used for high-speed cider fermentations. While it can produce a clean result, some users report a “yeasty” character if not properly settled; however, its orange-citrus notes can complement apple aromatics.
• Mead: Increasingly popular in mead making for its ability to handle high-gravity honey musts at warm temperatures without producing solvent-like aromas.

Typical Usage

• Pitch Rate: 50 – 100g per hL of wort (to achieve 2.5 – 5 million viable cells/mL).
• Temperature Strategy: For the fastest results and traditional Kveik character, pitch and ferment at 35°C – 40°C. For a more neutral, “English-like” profile, ferment at 25°C.

Technical Data & Properties

• Classification: Saccharomyces cerevisiae.
• Attenuation: Medium to High (76% – 82%).
• Flocculation: Very High.
• Alcohol Tolerance: 12% ABV.
• Optimal Temp Range: 25°C – 40°C (Optimal: 35°C – 40°C).
• STA1 (Diastaticus): Negative.
• POF Status: POF Negative.

Storage and Handling

• Storage: Store in vacuum-sealed packaging in dry conditions below 4°C.
• Handling: Use within 3 days once the vacuum seal is broken.
• Pitching: Direct dry pitching is the preferred method for this strain. Research indicates that dry pitching Voss often results in shorter lag phases and better attenuation compared to rehydration.

Summary

LalBrew Voss™ is the “speed king” of the brewing world. It allows breweries to maximise tank turnover and reduce energy costs by fermenting at ambient or high temperatures, all while producing a professional, citrus-accented beer that is ready for packaging in record time.