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| Sigmund's Voss Kveik || Norwegian farmhouse || 80-85 || Med-High || 70-100 || Sigmund's Voss Kveik yeast is a single strain of Saccharomyces cerevisiae isolated from a sample of kveik generously provided by Sigmund Gjerens via Lars Garshol. Traditionally used in the production of Norwegian Farmhouse Ale, this strain is a fast fermenter with good attenuation, a light earthy spiciness, marked tartness and unique ester profile of orange peel. This strain is prone to forming incredibly large flocs unlike any other yeast we've seen before, yet still remains highly attenuative. Sigmund's Voss Kveik also exhibits the ability to ferment wort over a large temperature range, 70 - 100 ºF, without major changes to the flavor profile or production of any harsh phenolics or fusel alchohols. This yeast will exhibit a slightly more restrained ester profile and ferment a little slower at cooler fermentation temperatures, and quickly produce a drier beer with a slightly more pronounced ester profile at warmer fermentation temperatures. We highly recommend taking this into the high end of temperature range, 90-100°F. Lars Marius Garshol recommends underpitching with high oxygen to get the most character out of this yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1230684866959725/?comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lars Marius Garshol on MTF. 02/10/2016.]</ref>. See [[Kveik]] for more information.

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