LalBrew Munich Classic yeast vs LalBrew Voss Kveik yeast: specs compared
Updated 05 September 2026.
4
specs differ
LalBrew Munich Classic yeast and LalBrew Voss Kveik yeast differ on 4 specs: species, fermentation temperature, apparent attenuation, flocculation.
| Spec | LalBrew Munich Classic yeast | LalBrew Voss Kveik yeast |
|---|---|---|
| Manufacturer | Lallemand (dry) | Lallemand (dry) |
| Species | Saccharomyces cerevisiae, top-fermenting wheat strain | Saccharomyces cerevisiae, top-fermenting kveik |
| Fermentation temperature | 17 to 25 C (63 to 77 F) | 25 to 40 C (77 to 104 F) |
| Apparent attenuation | 76 to 83 % | 76 to 82 % |
| Alcohol tolerance | 12 % ABV | 12 % ABV |
| Flocculation | Low | Very high |
Questions and answers
How do LalBrew Munich Classic yeast and LalBrew Voss Kveik yeast compare?
LalBrew Munich Classic yeast and LalBrew Voss Kveik yeast differ on 4 specs: species, fermentation temperature, apparent attenuation, flocculation.