Kveik is a word from a Norwegian dialect meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed down from generation to generation. Kveik is the authentic, 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.

• Supports a wide range of fermentation temperatures between 25-40°C.
• Optimal fermentation range 35-40°C.
• Very fast fermentations within 2-3 days.
• Flavor profile: neutral with subtle fruity notes of orange and citrus.
• High flocculation with clean beers.