The Voss kveik comes from Sigmund Gjernes in Voss, Norway. Voss is located south of the Jostedal Glacier. Vossera was somewhat isolated from the larger cities and most of the people farmed and supported themselves. People shared kveik mostly with each other, and due to distance from other settlements, kveik was rarely mixed with other stocks.
Voss kveik is unique in taste and aroma, thanks to the great work done by Sigmund and others in preserving the yeast over the years.
Fermentation
Voss ferments well from 18°C (64°F) and up to 42°C (107°F). The higher fermentation temperature helps a faster fermentation. At the maximum temperature you can expect the beer to ferment in 48 hours.
Aroma
The flavor and aroma have fruity notes with orange and citrus as the main characteristics. Intensity is medium to high at high fermentation temperatures, and at lower temperatures it will be less intense.
pitching
Pour directly into the must spreading the yeast on the surface. Make sure the wort is above 20°C (68°F). Indicated dose 20 g/hl. For fermentation below 20°C (68°F) or high gravity, increase the amount to 40g/hl