Voss Kveik
Liquid Kveik yeast from Escarpment Labs.
Lab
Escarpment Labs· Kveik · Liquid
Escarpment Labs· Kveik · LiquidSpecs
Attenuation
70–81%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
25–42°C
77–108°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
High
How readily the yeast clumps together and drops clear once fermentation winds down.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Usually used in
IPAPale Ales & Hazy IPAs
Common questions
- What is the Voss Kveik equivalent?
- A43 Loki, M12 Kveik Yeast, OYL-061 Voss Kveik, and WLP520 Sigmund Kveik Ale Yeast — the same strain from other labs, the Voss strain.
- What is Voss Kveik's attenuation?
- 70–81% apparent attenuation.
- What temperature should I ferment Voss Kveik at?
- 25–42°C is the recommended range.
- What beer styles is Voss Kveik good for?
- IPA and Pale Ales & Hazy IPAs.
Brew with Voss Kveik
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