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added image for "Historical Brewing Techniques"
[[File:Historical Brewing Techniques.jpg|thumb|300px|right|[http://www.garshol.priv.no/download/historical-tech/ The book "Historical Brewing Techniques" by Lars Marius Garshol.]]]
[[File:Kveik_Ring.jpg|thumb|300px|right|[http://www.garshol.priv.no/tmphoto/photo.jsp?id=t329236 Kveik Ring (gjærkrans). Photo by Lars Marius Garshol.]]]
'''Kveik''' is a dialect word for "yeast" in Norwegian ("gjær" is the common word for "yeast" in Norwegian <ref>[http://en.bab.la/dictionary/norwegian-english/gjaer Bab.la Dictionary. Retrieved 01/21/2016.]</ref>), and today specifically refers to non-purified yeast that contains multiple domesticated (not wild) strains of ''S. cerevisiae'' and has been reused for generations in traditional Norwegian farmhouse brewing. The word is also used as a verb to mean "to start" or to "begin life" <ref>[https://www.youtube.com/watch?v=MCC3tBS2j_Q Ivar Geithung. Chop And Brew Youtube video. 09/21/2019. Retrieved 09/24/2019.]</ref>.
==Yeast Lab Analysis==
[[File:Kveik vs landrace diagram.jpg|thumbnail|300px|right|Diagram of types of yeast versus traditional farmhouse styles by Richard Preiss <ref name="preiss_landrace_diagram" />.]]
[[File:Kveik microscope.jpg|thumbnail|right|The dried kveik samples (Stordal) showed much better viability/cell health (less granulated/wrinkly appearance) than the liquid samples (eg Hornidal). However, some of the liquid samples were pretty healthy too (Voss). Source [https://www.facebook.com/photo.php?fbid=10205280742451727&set=gm.1336954522999425&type=3&permPage=1&ifg=1 Richard Preiss of Escarpment Labs].]]