==Specific Kveik Culture Information==
See the [http://www.garshol.priv.no/download/farmhouse/kveik.html Farmhouse Yeast Registry maintained by Lars Garshol] for more complete and updated information on individual kveik cultures.
===Sigmund Gjernes's Voss Kveik===
* [https://www.ncyc.co.uk/catalogue/saccharomyces-cerevisiae-4107 NCYC 4107 - 5th isolate]
* [https://www.ncyc.co.uk/catalogue/saccharomyces-cerevisiae-4108 NCYC 4108 - Xth isolate (not specified)]
===Stein Langlo's Stranda Kveik===
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4021 NCYC 4021 - Only one strain of ''S. cerevisiae'' could be revived from this kveik.] <ref name="kveik_testing">[http://www.garshol.priv.no/blog/329.html "Kveik testing". Larsblog. 05/05/2014. Retrieved 01/20/2016.]</ref>
===Terje Raftevold's Hornindal Kveik===
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4069 NCYC 4069 - 7th isolate in the 4051 blend.]
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4070 NCYC 4070 - 8th isolate in the 4051 blend.]
===Olav Gausemel's Hornindal Kveik===
This is the kveik Terje Raftevold's kveik branched off from in the 1990s. Olav says he has mixed it with other kveiks 1-2 times in the meantime. It was collected for comparison purposes. Little is known about this kveik, but it is described in Rasmussen's thesis.
===The Lida kveik===
From Samuel Lien in Grodås, Hornindal. Collected by William Holden. Samuel got the kveik from Hans Øen, who moved from Hornindal from Faleide in Stryn, so the yeast is originally from Stryn. Øen is dead, but Lien is alive. Pitch temperature 30.
===Lars Andreas Tomasgard, Hornindal===
Lars Marius Garshol collected this from Lars Andreas at the Kornøl Festival. More information needed.
===Dagfinn Wendelbo's Lærdal kveik===
Arvid Solheim collected this kveik from Dagfinn Wendelbo at Ljøsne in Lærdal. Wendelbo lost his own kveik a couple of years ago, and got this from Per Gjermann. As far as I understand it originates with Gjermann, from the farm Stødno in Lærdal.
===Hans Haugse's Granvin kveik===
Originates from Hans Haugse from Granvin, Hardanger, via Einar Vestrheim and Lars Olav Muren. NCYC analysis indicates that it contains both Pichia and Saccharomyces.
===Sigurd Johan Saure's Sykkylven kveik===
Originates with brewer Sigurd Johan Saure, at Tormodgarden in Aurdal in Sykkylven. Sigurd says the yeast has definitely been reused since his great-great-grandfather's time. His great-grandfather mixed it with another yeast from a friend in the 1950s, after the yeast "got weak". Collected, but not sent to the NCYC yet.
===Ebbegarden, Stordal===
Appears to have an unusual relationship with hops, so beware that this yeast may accentuate the hop bitterness in your beers. Jens says he only dry-hops himself. Richard Preiss from [[Escarpment Laboratories]] reported that sensory data on how bitter beer tastes with Ebbegarden kveik versus other yeast strains (Hornindal kveik and Conan strain) is that it produces a slightly more bitter beer, but the effect is not big <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2397563676938499/?comment_id=2399642916730575&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook group thread on the bitterness produced by Ebbegarden kveik. 12/04/2018.]</ref>.
===Framgarden, Stordal===
From Petter B Øvrebust at a neighbouring farm in Stordal. Collected by William Holden. Petter still brews raw ale, pitches at 30C, ferments 2-3 days.
===Midtbust, Stordal===
From Odd H Midtbust at a third farm in Stordal, collected by Lars Marius Garshol. Jens Aage Øvrebust says this yeast is pitched at 33C, and that it should be kept at this temperature during fermentation. Usually ferments about 3 days. Midtbust harvests the yeast from the top.
===Jarle Nupen, Eidsdal===
Jarle brought this kveik to the Kornøl Festival, where he gave it to Lars Marius Garshol. Jarle originally got the yeast from Tore Hjelle in Eidsdal in 1979-1980, so the yeast comes from Eidsdal. Jarle has kept the yeast ever since, and he says "I've watched it like gold." Jarle pitches at 31 degrees, and doesn't want the fermentation to go above 36 degrees. He ferments roughly 30 hours.
===Jakob Torp Årset, Geiranger===
Jakob brought this kveik to the Kornøl Festival, where he gave it to Lars Marius Garshol. More information needed.
===Eitrheim-kveiken, Hardanger===
Jakob Eitrheim, born 1920, has been using this kveik in Bleie since the 1950s. He says he got it from his grandfather, who lived at Eitrheim (now part of the town of Odda), but he doesn't know where it came from before that. So he claims to know the history of the yeast back to the late 19th century. Jacob ran out of yeast in the late 1950s, and got new yeast from his brother, who had the same kveik.
The yeast is pitched at 37C, and harvested from the bottom. The Eitrheim family dry it and keep it in glasses. They usually ferment 3-4 days.
==Relevant Larsblog Posts and MTF Content==