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! 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.
VOSS KVEIK ALE YEAST – 98-VOSSKVEIK
Voss Kveik’s flavor profile is neutral with subtle fruity notes of orange and citrus. Very fast fermentations are achieved within 2-3 days.
Lalvin K1 (V1116)™ is one of the highest ester producing strains in our portfolio. When fermented at low temperatures (16°C/61°F) with proper nutrition, it is a strong floral ester producer, especially in neutral or high-yielding varieties.
Nottingham is an English style ale yeast. Traditional styles brewed with this yeast include Pale Ales, Ambers, Porters, Stouts and Barleywines. Nottingham can also be used to produce Golden Ale, Kölsch, Lager-style beers, IPA and Imperial Stout.