MY ACCOUNT
CONTACT
BLOG
A PROJECT ?
In the economic equation of a professional brewery, the main bottleneck in production capacity is not located in the brewhouse, but in the fermentation cellar.
The number of fermenters and their immobilisation time directly determine the maximum volume of hectolitres you can sell per year. Traditionally, fermentation and conditioning require between 2 and 4 weeks. Thanks to Kveik strains and new high‑speed thermotolerant yeasts, it is now possible to complete a clean, stable fermentation in 3 to 7 days, without any phenolic off‑flavours or diacetyl.
To accelerate tank turnover and respond to demand peaks, explore our catalogue of fast‑fermenting professional dry yeasts.
1. The profitability lever: Maximising fermenter turnover
Working with high‑speed fermentation strains transforms the overall profitability of your production system:
- Multiplied production capacity: By cutting fermenter occupancy time in half or even by two‑thirds, you double your annual brewing capacity without investing in new tanks or expanding your building.
- Massive energy savings: Fermenting at high temperatures (between 30°C and 40°C) drastically reduces the need for cooling during active fermentation, lowering your summer electricity bills.
- Commercial responsiveness and agility: A sudden demand spike during summer or a major event that drains your stock faster than expected? These strains allow you to release a finished, clarified, ready‑to‑package beer in record time, preventing costly stock shortages.
2. Kveik and thermotolerant strains: Real aromatic diversity
Considering these yeasts only as “emergency strains” or heat‑wave solutions is extremely reductive. Laboratories have developed organoleptic profiles of great richness, ranging from absolute neutrality to explosions of tropical esters:
A. The essential Kveik strains (Voss, Hornindal)
Originating from Norway, Kveik strains are famous for their rapid clarification, remarkable flocculation and extreme thermal tolerance (up to 38°C–40°C).
- Lallemand Voss Kveik (500g) & WHC Voss Kveik (500g): Deliver bright citrus notes (orange zest) with lightning‑fast fermentation and excellent sedimentation.
- WHC Hornindal Kveik (100g & 500g): Pushes the aromatic profile toward complex tropical fruits (mango, pineapple, papaya), ideal for modern IPAs.
B. Non‑Kveik thermotolerant strains (WHC Lab)
WHC Lab has isolated non‑Kveik strains capable of fermenting at very high speed and high temperatures without producing off‑flavours:
- Mango Madness (100g & 500g): An exceptional strain for NEIPAs and Hazy Pale Ales. It tolerates temperatures up to 37°C and releases powerful mango and yellow‑fruit esters that amplify dry hopping.
- High Voltage (100g & 500g): Designed for absolute neutrality at high speed. It enables brewing West Coast IPAs, Blondes or very clean Ales in record time, without leaving a strong ester signature.
C. Kveik Yeastery: Authentic Norwegian farmhouse culture in 300g packs
For breweries seeking cultural authenticity and superior flavour complexity, the specialised producer Kveik Yeastery offers professional 300 g packs. Unlike classic single‑strain isolates, their products preserve multi‑organism blends cleaned of any undesirable bacteria. This diversity maintains the traditional farmhouse terroir profile of the original Norwegian cultures (such as K‑1 Voss, K‑9 Ebbegarden, K‑14 Eitrheim or the versatile K‑22 Stalljen, usable from 8°C to 38°C).
3. Comparison table: Fermentation time and aromatic profiles
| Strain / Reference | Ideal Temperature Range | Aromatic Signature | Average Fermentation Time |
|---|---|---|---|
| Voss Kveik (Lallemand / WHC) | 35°C – 40°C | Fresh citrus, orange zest, very clean profile. | 48h to 72h |
| WHC Mango Madness | 31°C – 37°C | Explosion of mango, tropical fruits, peach. | 3 to 5 days |
| WHC High Voltage | 30°C – 36°C | Ultra‑neutral profile, highlights malts and hops. | 3 to 4 days |
| Kveik Yeastery Range (300g) | 28°C – 38°C (depending on strain) | Rustic terroir complexity, ripe fruits, malty roundness. | 3 to 5 days |
Rolling Beers Pro Technical Team Insight
Don’t forget to adjust your wort nutrition! Kveik and thermotolerant strains have an ultra‑fast metabolism. To consume sugars in 48 hours without stalling or producing stress‑related sulphur compounds, these yeasts require very high levels of yeast‑assimilable nitrogen (FAN). Make sure to double your usual nutrient addition at the start of fermentation. A well‑fed wort combined with a temperature around 35°C will guarantee a fully finished, clarified beer ready for packaging in record time.
Have a technical question about our yeasts or need a quote?