Facing the Heat: Professional Fermentation with K.1 Voss Multi-Strain Kveik

K.1 Voss is supplied exactly as it was passed down on the Sigmund Gjernes farm in Voss, Norway—a complete, multi-strain yeast culture rather than a laboratory single isolate. During propagation the culture has been purified of lactic-acid and other bacteria, preserving the synergistic performance of the original kveik yeasts while delivering a hygienically stable product that meets modern QA requirements. The result is a reliable, energy-saving fermentation option for breweries operating without active temperature control, especially during the hottest months of the year.

Thermotolerance and Process Efficiency

Attribute	Benefit for the Brewery
Operational range 15 – 40 °C (68 – 104 °F)	Consistent attenuation and sensory stability without glycol or refrigerated cellars.
Rapid fermentation kinetics	Typical terminal gravity reached in 36–72 h, boosting tank turnover.
Multi-strain flavour synergy, minus bacteria	Layered citrus-zest, stone-fruit and light orange notes remain balanced.
High ethanol & osmotic tolerance	Performs in stronger ales and heavily fruited sours where stress can inhibit monocultures.

Temperature Benchmarks and Recommended Beer Styles

Set Temperature	Beer Style	Technical Rationale
20 °C / 68 °F	Norwegian Blonde Ale	Lower range reins in esters for a crisp, neutral profile showcasing pilsner and pale malts.
28 °C/ 82 °F	Modern Hazy Pale Ale	Moderate warmth highlights citrus and tropical fruit from the yeast blend—ideal with Citra-, Mosaic- or Nelson-rich hop bills.
35 °C/ 95 °F	West Coast IPA	Clean citrus zest carries through; bitterness feels softer and more rounded than the calculated IBU because the yeast’s mild sweetness offsets hop bite. Expect a dry finish (FG ≈ 1.010-1.012) if you mash < 67 °C, giving a lean, West-Coast-meets-New-England hybrid.
40 °C	Fruited Kettle Sour	At the upper limit the culture ferments clean in ≈ 36 h; bright citrus-ester layer complements kettle-soured wort and high-acid fruit additions.

Implementation Guidance

1. Pitching rate – 30 g/ HL

2. Aeration – Single O₂ dose at 8–10 ppm; the culture’s robustness makes further oxygen unnecessary.

3. Free rise acceptable – Allow ambient heat; the yeast blend remains flavour-stable despite rapid temperature climbs.

4. Conditioning – Cold-crash or centrifuge as usual; the kveik flocculates efficiently once terminal gravity is reached.

   
   

Strategic Value During the Summer Period

• Energy savings – Reduced chiller demand lowers OPEX during peak utility months.

• Production continuity – Enables year-round output in facilities lacking climate-controlled cellars.

• Speed to market – Rapid turnaround supports timely seasonal releases tied to summer tourism and events.

K.1 Voss—a bacteria-free, yet fully multi-strain kveik—transforms high ambient temperatures from a production risk into an operational advantage. By aligning specific beer styles with clear fermentation set-points (20 °C, 28 °C, 35 °C and 40 °C), breweries can safeguard quality, accelerate throughput and minimise energy consumption throughout the hottest weeks of the year.

Skål!