Pitch it warm, drink it sooner. Voss is a Norwegian kveik that's happiest at 35–40 °C, where it typically reaches full attenuation in 2–3 days.
25–40 °C (best 35–40 °C) · Attenuation 76–82 % · Very high flocculation · POF negative · 12 % ABV · 50–100 g/hL · 11 g sachet
What it does in your beer
Voss stays relatively neutral even when it's fermenting hot, with subtle orange and citrus notes, and Lallemand says the profile holds steady across its whole 25–40 °C range. Attenuation is 76–82 % and flocculation very high, so it settles out well once it's finished.
Lallemand obtained the culture from Sigmund Gjernes in Voss, Norway, who has kept it with traditional methods since the 1980s. Use it for Norwegian-style farmhouse ales and for quick, neutral pale ales, IPAs, ambers and stouts.
At a glance
| Manufacturer | Lallemand |
| Strain / type | Kveik ale yeast, top-fermenting (Saccharomyces cerevisiae) |
| Culture origin | Sigmund Gjernes, Voss, Norway |
| Form | Active dry yeast |
| Pack size | 11 g sachet |
| Apparent attenuation | 76–82 % |
| Flocculation | Very high |
| Fermentation temperature | 25–40 °C, optimal 35–40 °C |
| Fermentation time | About 2 days at 40 °C · 3–4 days at 30 °C · 5–7 days at 25 °C |
| Alcohol tolerance | 12 % ABV |
| Phenolic character (POF) | Negative |
| Aroma | Neutral, subtle orange and citrus |
| Dosage | 50–100 g/hL |
| Rehydration | Optional — dry pitching preferred |
How much for a 20 L batch
Lallemand's 50–100 g/hL gives 10–20 g for 20 L, i.e. 1–2 sachets of 11 g (approx.).
One sachet covers a standard-strength ale at the low end of that rate. Heading towards the 12 % ABV ceiling? Lallemand says high-gravity worts may need a higher pitch and additional nutrients.
How to use
- Chill only to 25–40 °C — ideally 35–40 °C — and sprinkle the yeast across the wort surface as the fermenter fills.
- Keep it warm all the way through. Let it drift down to 25 °C and it still works, just slower: 5–7 days instead of about 2.
- Dry pitching is Lallemand's preferred method for Voss: simpler than rehydration, more consistent, and less risk of contamination.
- Go by the hydrometer, not the calendar: at 35–40 °C it can be finished in about 2 days.
Pairs well with
Brewing a quick pale ale? Try it with BESTMALZ BEST Pale Ale and Citra.
Fancy a Norwegian-style farmhouse ale? Go with our floor-malted Czech Pilsner malt and a few juniper berries.
Storage & shelf life
- Unopened: dry and below 4 °C in its vacuum pack (Lallemand), which in practice means the fridge.
- Once opened, reseal, keep below 4 °C and use it up within 3 days.
- Check the expiry date on the sachet before brew day.
Food information
- Name: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew Voss™
- Ingredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet
- Allergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169/2011
- Net quantity: 11 g
- Storage: dry, below 4 °C
Good to know
- A kveik that doesn't need a cool fermenter: a warm spot or a heat belt matters more than a chiller.
- 11 g of active dry yeast in each sachet.
- Brewing ingredients leave from a partner warehouse in the Czech Republic; equipment ships separately, so two parcels are normal.
FAQ
What temperature does Voss like?
25–40 °C, with the optimum at 35–40 °C.
Won't a 35 °C fermentation taste hot and fruity?
Lallemand describes Voss as relatively neutral at high temperatures, with slight orange and citrus notes, and says the profile is consistent across the whole range.
How fast is it?
About 2 days at 40 °C, 3–4 days at 30 °C and 5–7 days at 25 °C (Lallemand).
How many sachets of Voss for a 20 L batch?
One to two. 50–100 g/hL comes to 10–20 g for 20 L.