Excellent! I just brewed BierMuncher's Centennial Blonde with Voss. I'm starting to think that the yeast flavor from kveik strains has much more to do with the hops in the brew than the yeast itself. I tasted a sample after 48 hours of fermentation and it had a distinctly tropical character to it. Used 100% Centennial hops in the brew which is slightly different than BM's recipe.. (I also pitched at around 106*F........ Not. A. Problem.)
I also brewed an Anchor Steam clone a while back using the same Voss and it had a noticeable soapy character, presumably from the Northern Brewer hops, that I didn't care for all that much. My hope was to get a little more fruit out of that brew than what ended up coming out.
We'll see if those characteristics fade over the course of the week and through bottling on the blonde.
