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→Sensory and Fermentation Profile
Kveik mixed cultures tend to be very flocculant, even though only about 48% of the individual strains are highly flocculant (it is thought that high flocculating strains help the lower flocculating strains to flocculate). Top-harvested kveik form a thick krausen and tends to float on top of liquid even when stored in the fridge, while bottom-harvested kveik tends to form a thin layer of krausen (see the [http://www.garshol.priv.no/download/farmhouse/kveik.html Farmhouse yeast registry] to see which kveik cultures are top vs bottom harvested; the listed harvesting method should be continued so as to continue to select for the correct strains). Harvested kveik can be stored in the refrigerator as a slurry, and survive 1-2 years (a starter should be made after about 6 months of cold storage). Attenuation ranges from 60-90% for single strains, but for mixed cultures, the attenuation is usually on the higher side <ref name="garshol_preiss_mbaa" />.
Some kveik cultures make talking about individual strains difficult because the strains are closely related. Richard Preiss describes these kveik cultures as being "heterogenous but related communities", meaning that there can be a lot of genetic overlap between subpopulations in a kveik culture <ref name="preiss_strains">[https://www.facebook.com/groups/MilkTheFunk/permalink/2593762590651939/?comment_id=2593908627304002&reply_comment_id=2594146987280166&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk post about the subtle differences in strains in some kveik cultures. 04/04/2019.]</ref>.
Kveik cultures have a wide range of fruity aromas, which is a result of above-threshold production of fatty acid esters, such as ethyl decanoate and ethyl caprylate <ref name="garshol_preiss_mbaa" />. Richard Preiss from [[Escarpment Laboratories]] shared his sensory notes after doing trial fermentations with various kveik strains/cultures. Fermentations were at 30°C in standard wort (1.050, 20IBU) with single strains, not the mixed cultures. 2/3 tasters were blind to the beers and order prior to tasting. This is a single data point on sensory information <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1336954522999425/?comment_id=1407412439286966&comment_tracking=%7B%22tn%22%3A%22R%22%7D Sensory data on kveik strains shared by Richard Preiss on MTF. 09/15/2016.]</ref>:
* WLP001 (control) - very fusely/hot, subtle floral note.
Note regarding Granvin strains: Preiss is still trying to sort out which Granvin yeasts are duplicates and which are unique. Some kveik cultures make talking about individual strains difficult because the strains are closely related. Richard Preiss describes these kveik cultures as being "heterogenous but related communities", meaning that there can be a lot of genetic overlap between subpopulations in a kveik culture <ref name="preiss_strains">[https://www.facebook.com/groups/MilkTheFunk/permalink/2593762590651939/?comment_id=2593908627304002&reply_comment_id=2594146987280166&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk post about the subtle differences in strains in some kveik cultures. 04/04/2019.]</ref>.
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