Temp range
Fermentation time
Pitching rate
Optimal temperature
Flavor
Orange, tangerine and citrus character with tropical fruit and mild spice.
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 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. Sealed packages should be stored in dry conditions below 6°C (43°F). Product can be transported and kept at room temperatures for a period of up to 1 month. Opened bags must be re-sealed and stored in dry conditions below 6°C (43°F) and used within 3 days. Do not use damaged sachets.
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.
Our all-round yeast with clean fermentation and a hint of acidity, works well in a wide range of beer styles.
A solid allrounder that complements darker, richer and malt forward beer styles.
A hop-forward yeast with high attenuation and great biotransformation, perfect for IPAs and hazys
The original Voss with more layered flavors than a single strain, right at home in IPAs and sour beers.