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A traditional Norwegian kveik directly from the Gjernes farmstead, Voss Kveik's orange-citrus notes present throughout its wide temperature range. So, like the mango-honey profile of Hothead (OYL-057), Voss Kveik's orange-citrus is relatively clean across its fermentation temperature range, and pairs well with citrusy, fruity hops. Ester intensity and fermentation speed take off at higher temperatures. Non-phenolic and no fusels, even at higher temperatures.
Brewing Properties of VOSS KVEIK
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Comparable Beer Yeast
If you cannot find VOSS KVEIK anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using VOSS KVEIK
These are the most popular beer styles that make use of the VOSS KVEIK yeast:
Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA
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