Changes

* [https://www.facebook.com/groups/MilkTheFunk/permalink/2921197574575104/ Roi Krispin's project to have 16 homebrewers judge and compile flavor descriptors for beers brewed with a simple recipe and split fermentation with Sigmund Gjernes Voss, Terje Raftevold Hornindal, Tormodgarden, Ebbegarden, Framgarden, abd and Simonaitis.]

This is a summary of commercially available kveik cultures. See the above descriptions, the [http://www.garshol.priv.no/download/farmhouse/kveik.html kveik registry], and the vendor's website for more information about the cultures. Most are single strain isolates, while some contain multiple strains or the native "unpurified" mixed cultures (this is of interest to some brewers, especially Norwegian brewers, because single isolates potentially perform differently than original cultures with multiple strains and as such will be denoted in the Notes column). Note that strain information can be misleading because the nature of kveik cultures make talking about individual strains difficult due to the strains being closely related yet diverse. Richard Preiss describes kveik cultures as being "heterogenous but related communities", meaning that there can be a lot of genetic overlap between subpopulations in a kveik culture and where one strain begins and another ends has yet to be defined (see [[Kveik#Recent_Yeast_Lab_Analysis_and_Commercial_Availability|Recent Lab Analysis]] above) <ref name="preiss_strains" />. Additionally, it is legal and quite common for yeast labs to culture strains from another yeast lab and brand them as their own, thus many single isolates are likely to be duplicates of whichever lab initially isolated them (this is unverifiable unless the yeast lab in question shares how they obtained their isolate or independent DNA sequencing is done; we include such information when it is available to us). Commercially available non-kveik landrace farmhouse yeast are listed on the [[Landrace Yeast]] page.

| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[The Yeast Bay]] || Sigmund's Voss Kveik (WLP4045 from White Labs) || Single strain isolate. Potentially the same as the Omega Yeast Labs and The Yeast Bay independently isolated one of the strains from Voss strain; see the Sigmund Gjernes's Voss Kveik. It is not known if these are the same strains, or which NCYC strain they correspond to. However, they are thought to be similar in their flavor profile. [[entry for Omega Yeast Labs]] and [[The Yeast Bay]] independently isolated one of the strains from the Voss Kveik. It is not known if these are the same strains, or which NCYC strain they correspond to. However, they are thought to be similar in their flavor profile OYL-061 above <ref name="voss_omega_TYB" />.

| 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>.

| 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.

| 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" />

| Unknown (blend) || || [[Mainiacal Yeast]] Bio4 (Brazil) || Dried SY081 Norwegian Kveik Blend - Juggernaut || A blend Single strain isolate. Isolated from one of 6 different ''Saccharomyces cerevisiae'' strains isolated the kveik cultures from 6 different Hornindal (the specific kveikculture from Hornindal, of which there are a few) <ref>[http://bio4. Characterized as "very fruity"com. Limited availability. |br/leveduras/?tipo=all&tipo-bebida=all&estilo=all&escolha=on&keywords=kveik&codigo=&floculacao=all&atenuacao=1_100&temperatura-de-| Unknown (blend) || || [[Mainiacal Yeast]] || Dried Kveik Blend fermentacao=0_40&tolerancia- Berserker || A blend of 3 different ''Saccharomyces cerevisiae'' strains isolated from 3 different kveikalcoolica=20# Bio4 website. Characterized as "citrusy"Retreived 10/18/2019. Limited availability]</ref>.

| 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.

| 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.

| 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" />.