Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast!

The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community.

LalBrew Voss™ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.


  • Saccharomyces cerevisiae.
  • Vigorous fermentation that is often complete in 2-7 days depending on fermentation temperature.
  • Medium to high attenuation.
  • Very high flocculation.
  • Neutral flavour profile across the temperature range with citrus notes.
  • Optimal temperature range: 35 to 40°C
  • Alcohol tolerance up to 12%
  • Technical Information

  • Recommended dosage rate: 0.5 to 1 gram per litre.
  • Technical Data Sheet (PDF, 1 MB) 

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