Voss Kveik

K.1 Voss flavor and aroma has fruity notes with orange and citrus being the main characteristics. The intensity is medium to high at high fermentation temperatures, and at lower temperatures, it will be less intense. Voss ferments well from 64°F (18°C) and up to 107°F (42°C). The higher fermentation temperature, the faster fermentation. At the highest temperature you can expect the beer to ferment in 48 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. We recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation when fermenting at low temps.

More about Voss Kveik:

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 was 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.

K.1 Voss Yeast Characteristics:

• Fermentation Temp: 64 - 107°F
• Attenuation: High
• Flocculation: Med
• Alcohol Tolerance 12% ABV