Voss Kedeik - Lallemand - 11G
Kveik is yeast in Norwegian. And which yeast ago!
Sigmun Gjernes Voss brewed on this tribe already in the 1980s.
Then it has gradually spread to many beer brewers in the world.
The beer together with Voss Keseik is advantageous in high temperatures. Aim at between 25-40 degrees Celsius. Not unusual that this yeast ferment out your beer in 2-3 days, in some cases faster. The flock is very high and the toner of orange and citrus appears.