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
MICROBIOLOGICAL PROPERTIES
Aroma Evaluation
Rated by the smell of raw products on a scale of 0-5