K.1 Voss

Voss multi-strain comes from Sigmund Gjernes in Voss. The flavor and aroma primarily stem from orange, tangerine, and citrus. Secondary flavors include tropical fruit and mild spiciness. Voss ferments well between 15–40°C and will ferment faster at higher temperatures. At an optimal temperature of 31–35°C, you can expect fermentation to take up to 72 hours. Voss is well-suited for farmhouse ales, IPAs, pale ales, and sours.

The Voss kveik comes from Sigmund Gjernes in Voss, Norway. Voss is situated south of the Jostedal glacier. Voss was somewhat isolated from the larger cities, and most people were farming and self-sustained. People shared kveik mainly with each other, and because of the distance to other settlements, the kveik was rarely mixed with other types. The Voss kveik is unique in taste and aroma, much because of the great work done by Sigmund and others to preserve the yeast throughout the years.

Primary flavors: Orange, tangerine and citrus
Secondary flavors: Tropical fruit and mild spiciness
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.

Voss ferments well from 15°C/ 59°F and up to 40°C/ 104°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature (31-35°C) expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation.

Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 18°C/ 64°F, or high gravity, increase pitching rate to 60 g/HL.

Available in homebrew sachets (7 gram/0.25 oz per 20-30L/ 5-8 US gallons of wort) and brewery pouches (300 gram/10.5 oz per 1000 liter/264 US gallons of wort.