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Kveik was passed down from generation to generation within the family, and also shared among fellow brewers in the region. In this way, kveik evolved differently than the two major beer yeast genetic groups that are used in industrialized brewing. While mostly POF-, a trait that is selected for in many beer yeast strains that prevents the yeast from producing 4-vinylguaiacol phenol, other traits are reflective of how this yeast was used by traditional farmhouse brewers of the region. For example, as far back as 1621 (and probably prior), kveik was often stored dry on wooden logs called "kveikstokker" for up to a year or longer. Kveik was typically inoculated directly into the wort by submerging the kveikstokker into the wort at 30-40°C. The wort was often high gravity of around 1.080 SG, and the beer was served just after 1-2 days of fermentation beginning at this hot inoculation temperature. The kveik was then taken from the fermenter and dried until its next use. If the kveik went sour or died, brewers would borrow kveik from their neighbors, which was another way of preserving kveik through the centuries. Kveik was sometimes also used to ferment bread. It has been proposed by Preiss et al. (2018) that this treatment has produced yeast strains that are genetically distinct phenotypically from other domesticated yeast strains used in industrial brewing in Europe <ref name="Tyrawa_2017">[https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts. Richard Preiss, Caroline Tyrawa, George van der Merwe, Kristoffer Krogerus, Lars Marius Garshol. 2018.]</ref>.

At one time Farmers seemed to have different preferences for top or bottom collecting their kveik for storage <ref name="larsblog_kveik"></ref>. Kveik was the only available form of yeast stored in many ways. It was often stored in bottles with water or in Norway (anda well. It was also dried on straw rings, on linen, or pieces of course, similar methods for reusing wood with holes drilled through them called "yeast logs". Often ashes were used all over the world prior to Emil Chr. Hansen's introduction of help dry the pure-yeast system in 1883). Howeverkveik quickly, the existence of kveik has mostly disappeared in recent times. Today kveik remains or in the districts case of Hardanger, Voss, Sogn, Nordfjordyeast logs, were lowered into the fermentation vessel to collect the yeast and then rolled in flour and Sunnmøreallowed to dry for a few minutes, at least. Today, kveik is only used by homebrewers who still brew in then dipped again to repeat the traditional methods of Norwegian farmhouse brewing <ref name="larsblog_norwegian_farmhouse">[http://www.garshol.privprocess.no/blog/259.html Norwegian farmhouse ale. Larsblog. 10/27/2013. Retrieved 01/14/2016.]</ref>. Kveik The log was sometimes also used then hung to ferment breaddry. Farmers seemed Although dried kveik was said to have different preferences last for top months or bottom collecting their maybe longer, fresh kveik was always preferred and often given away to those who needed new kveik (moldy kveik was thrown away) <ref name="larsblog_kveik"></ref>.

Kveik At one time kveik was stored the only available form of yeast in many ways. It was often stored in bottles with water or in a well. It was also dried on straw ringsNorway (and, on linenof course, or pieces of wood with holes drilled through them called "similar methods for reusing yeast logs". Often ashes were used all over the world prior to help dry Emil Chr. Hansen's introduction of the pure-yeast system in 1883). However, the existence of kveik quickly, or has mostly disappeared in recent times. Today kveik remains in the case districts of yeast logsHardanger, Voss, Sogn, Nordfjord, were lowered into the fermentation vessel to collect the yeast and then rolled in flour and allowed to dry for a few minutesSunnmøre, then dipped again to repeat the process. The log was then hung to dryat least. Although dried kveik was said to last for months or maybe longerToday, fresh kveik was always preferred and often given away to those is only used by homebrewers who needed new kveik (moldy kveik was thrown away) still brew in the traditional methods of Norwegian farmhouse brewing <ref name="larsblog_kveiklarsblog_norwegian_farmhouse">[http://www.garshol.priv.no/blog/259.html Norwegian farmhouse ale. Larsblog. 10/27/2013. Retrieved 01/14/2016.]</ref>.