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| Lærdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv6 6] || [[Mainiacal Yeast]] || Dried Kveik - Laerdal || The full, unpurified (no microbes isolated or removed) culture; contains lactic acid bacteria. Sold dried. Limited availability.
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| Lærdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv6 6] || [[Escarpment Laboratories]] || Lærdal Kveik || Single strain isolate. Characterized as, "Flocculates well, and adds pineapple and orchard fruit aroma to beer. Ferments fast and is likely suited to hazy IPAs or English ales." Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special">[https://www.escarpmentlabs.com/thekveikring Escarpment Labs website, 09/10/2019. Retrieved 09/10/2019.]</ref>.
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| Hans Haugse's Granvin || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv7 7] || [[Mainiacal Yeast]] || || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
| Årset|| [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv13 13] || [[Mainiacal Yeast]] || Dried Kveik - Årset || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
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| Årset|| [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv13 13] || [[Escarpment Laboratories]] || Årset Kveik Blend || Contains multiple inter-related strains; see [https://www.facebook.com/groups/MilkTheFunk/permalink/2593762590651939/?comment_id=2593908627304002&reply_comment_id=2594146987280166&comment_tracking=%7B%22tn%22%3A%22R%22%7D this explanation from Richard Preiss]. Sold as sourced by Jakob Årset, on the farm Årset in Eidsdal, Norway. The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well. Attenuation: 70-80% // Optimum Temp: 20-37ºC // Alcohol tolerance: Very High // Flocculation: High.
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| Nornes || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv15 15] || [[Mainiacal Yeast]] || Dried Kveik - Nornes || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
| Tomasgard || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv21 21] || [[Mainiacal Yeast]] || Dried Kveik - Tomasgard || The full, unpurified (no microbes isolated or removed) culture, including a hop tolerant ''Lactobacillus''. Limited availability.
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| Stalljen || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv22 22] || LevTeck (Brazil) || Seljeset Kveik || The full, unpurified (no microbes isolated or removed) culture. Described as "The sensory profile in fermentations with temperatures of 25 to 30 ° C refers to a slightly citrus fruity, orange, yeast, and malt sweetness, caramel, in low hop musts. Very high flocculation, cleans beer even at high temperatures... high flocculation." <ref>[https://www.levteck.com.br/produto/seljeset-kveik LevTeck website. Retrieved 10/18/2019.]</ref>.
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| Wollsæter || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv35 35] || [[Mainiacal Yeast]] || || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
| Skare || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv41 41] || [[Mainiacal Yeast]] || Dried Kveik - Skare || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
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| Skare || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv41 41] || [[Escarpment Laboratories]] || Skare kveik || Pronounced "scar-uh". Blend of 3 isolated strains from skare kveik; described as "neutral" flavor character. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />
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| Opshaug || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv43 43] || [[Mainiacal Yeast]] || Dried Kveik - Opshaug || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
| Hornindal, Voss, Ebbegarden, and Årset (blend) || || [[Escarpment Laboratories]] || Kveik The World Blend || Different than the Mainiacal culture of the same name. This was a promotional blend that was handed out for free at HomebrewCon 2019, but the company might hand it out again at future events <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2860514460643416/?comment_id=2860552537306275&reply_comment_id=2860698297291699&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook thread on Escparment Labs "Kveik the World blend". 08/20/2019.]</ref>.
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| Unknown || || Bio4 (Brazil) || SY081 Norwegian Kveik || Single strain isolate. Isolated from one of the kveik cultures from Hornindal (the specific kveik culture from Hornindal, of which there are a few). Described as "fruit aromas such as red apple... without phenolics". High flocculation, 14% ABV tolerance <ref>[http://bio4.com.br/leveduras/?tipo=all&tipo-bebida=all&estilo=all&escolha=on&keywords=kveik&codigo=&floculacao=all&atenuacao=1_100&temperatura-de-fermentacao=0_40&tolerancia-alcoolica=20# Bio4 website. Retreived 10/18/2019.]</ref>.
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| Unknown || || [[Bootleg Biology]] || OSLO || Single strain isolate. Isolated from [https://www.instagram.com/eikogtid/ Eld & Tid's] house culture which is a mix of multiple kveik cultures from Hornindal (thus the exact original kveik that this isolate comes from is not known) <ref name="Mello_Kveik">Jeff Mello. Personal correspondence with Dan Pixley. 03/07/2019.</ref>. See [https://www.facebook.com/groups/MilkTheFunk/permalink/2638723966155801/?comment_id=2641061075922090&reply_comment_id=2641833972511467&comment_tracking=%7B%22tn%22%3A%22R%22%7D this MTF thread] on speculating which kveik this isolate could be from. It has been confirmed via ITS sequencing that this strain is within the kveik family but not which kveik culture it comes from <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2823938030967726/?comment_id=2823943070967222&reply_comment_id=2824364994258363&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk post on ITS sequencing OSLO. 08/-02/2019.]</ref>.
| Unknown || || [[Imperial Organic Yeast|Imperial Yeast]] || A44 Kveiking || A blend of three isolated strains. The origin of the three strains is proprietary <ref>[https://www.facebook.com/Imperialyeast/photos/a.683712355073022/2158076584303251/?type=3&comment_id=2158478724263037&reply_comment_id=2159161367528106&comment_tracking=%7B%22tn%22%3A%22R%22%7D Imperial Yeast Facebook post. 06/27/2019.]</ref>.
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| Unknown (blend) || || [[Mainiacal Yeast]] || Dried Kveik Blend - Juggernaut || A blend of 6 different ''Saccharomyces cerevisiae'' strains isolated from 6 different kveik. Characterized as "very fruity". Limited availability.
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| Unknown (blend) || || [[Mainiacal Yeast]] || Dried Kveik Blend - Berserker || A blend of 3 different ''Saccharomyces cerevisiae'' strains isolated from 3 different kveik. Characterized as "citrusy". Limited availability.
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| Unknown || || WHC Lab (UK) || Ubbe || Clean "lager-like" taste and aroma. Single strain isolated from the Hornindal region in Norway <ref name="whc_kveik">[https://www.whclab.com. WHC website. Retrieved 08/02/2019.]</ref>.
| Unknown || || WHC Lab (UK) || Bjorn || Single strain isolate from the Hornindal region in Norway. Characterized as fruity <ref name="whc_kveik" />.
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| Unknown || || WHC Lab (UK) || Lagertha || Single strain isolate from the Stranda region in Norway. Discrete tropical fruit notes with banana and honey coming through. Produces some light funky notes <ref name="whc_kveik" />. Editor's note: this is likely the same strain as Omega HotHead.
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| Unknown || || WHC Lab (UK) || Odin || Lightly fruity; ferments in the lower 20's °C <ref name="whc_kveik" />. Most likely a single strain isolate.
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| Unknown || || WHC Lab (UK) || Ragnar || Single strain isolate from the Voss region in Norway. Characterized as "citrusy" <ref name="whc_kveik" />. Editor's note: this is likely the same strain as Omega Voss.
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| Unknown || || WHC Lab (UK) || Valkryie || A yeast strain isolated from a kviek isolate from Ebbegarden region in Norway (most likely [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv9 #9 on the registry]. Characterized as fruity <ref name="whc_kveik" />.
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