Voss

Relatively neutral at high temperatures, slight Orange and Citrus notes.

Overview

Voss is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, Voss was preserved by drying and passed from generation to generation. Voss is the original, traditional dried yeast! The Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community. Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids

QUICK FACTS

Beer Styles
Norwegian farmhouse ales, fastfermented neutral ales
Attenuaion
Medium to High
Fermentation Range
25 - 40°C (77 - 104°F) Optimal: 35 - 40°C (95 - 104°F)
Flocculation
Very High
Alcohol Tolerance
12% ABV
Pitching Rate
50-100g/hL to achieve a minimum of 2.5-5 million viable cells/mL

MICROBIOLOGICAL PROPERTIES

Percent solids
93% - 96%
Viability
≥ 5 x 109 CFU per gram of dry yeast
Wild Yeast
< 1 per 106 yeast cells
Diastaticus
Undetectable
Bacteria
< 1 per 106 yeast cells

Aroma Evaluation

Tropical
Banana
Green Apple
Clove
Acid
Pepper
Alchololic
Neutral
Red Apple

Rated by the smell of raw products on a scale of 0-5

Order 'Voss' Now

VICTORIA (HEAD OFFICE)

03 9872 6811

WESTERN AUSTRALIA

08 9395 7399