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[[File:Kveik_Ring.jpg|thumb|300px|right|[http://www.garshol.priv.no/tmphoto/photo.jsp?id=t329236 Sigmund Gjernes holding a 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. Originally the word was 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><ref>[https://www.crowdcast.io/e/n2kbq0af Lars Marius Garshol. Presentation for Brewers Association. May 2020. Retrieved 05/18/2020.]</ref> (~1 hour in).
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:# [https://www.youtube.com/watch?v=Y29gVNtzTvw Geithung demonstrates two pronunciations depending on the region of Norway.]
:# [https://youtu.be/7PRz0Sy3XmM?t=1836 Farmhouse brewer Jørund Geving gives an example of the "quake" sounding pronounciation (~30 minutes in).]
:# [https://youtu.be/785Ys6_rb80?t=190 Norwegian farmhouse brewer, Kjetil Dale, pronounces it at 13:10.]
:# [https://translate.google.com/?client=firefox-b-1-d&um=1&ie=UTF-8&hl=en&client=tw-ob#no/en/kveik%0A Google Translate (click the "Listen" button).]
</div>
==Brief History and Description of Kveik==
===Brief History===
Kveik was passed down from generation to generation within the family, and also shared among fellow brewers in the region. In this way, kveik evolved differently than the two major beer yeast genetic groups that are used in industrialized brewing. While mostly POF-, a trait that is selected for in many beer yeast strains that prevents the yeast from producing 4-vinylguaiacol phenol, other traits are reflective of how this yeast was used by traditional farmhouse brewers of the region. For example, as far back as 1621 (and probably prior), kveik was often stored dry on wooden logs called "kveikstokker" for up to a year or longer before being re-used in a new batch of beer (the process of re-using yeast from batch to batch is known as "backslopping" in brewing<ref>[https://mmbr.asm.org/content/77/2/157 The Microbiology of Malting and Brewing. Nicholas A. Bokulich, Charles W. Bamforth. 2013. DOI: 10.1128/MMBR.00060-12.]</ref>). Kveik was typically inoculated directly into the wort by submerging the kveikstokker into the wort at 30-40°C. The wort was often high gravity of around 1.080 SG, and the beer was served just after 1-2 3 days of fermentation beginning at this hot inoculation temperature(this was also the case for most farmhouse brewers throughout Europe even though kveik was limited to Norway, indicating that most landrace/farmhouse yeast was fermented this way) <ref>[https://www.tandfonline.com/doi/abs/10.1080/03610470.2021.1945377?journalCode=ujbc20 Lars Marius Garshol (2021) Fermentation Times in Traditional Farmhouse Brewing, Journal of the American Society of Brewing Chemists, DOI: 10.1080/03610470.2021.1945377.]</ref>. The kveik was then taken from the fermenter and dried until its next use. If the kveik went sour or died, brewers would borrow kveik from their neighbors, which was another way of preserving kveik through the centuries. Kveik was sometimes also used to ferment bread. It has been proposed by Preiss et al. (2018) that this treatment has produced yeast strains that are genetically distinct phenotypically from other domesticated yeast strains used in industrial brewing in Europe <ref name="Tyrawa_2017">[https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts. Richard Preiss, Caroline Tyrawa, George van der Merwe, Kristoffer Krogerus, Lars Marius Garshol. 2018.]</ref>.
Farmers seemed to have different preferences for top or bottom collecting their kveik for storage <ref name="larsblog_kveik"></ref>. Kveik was stored in many ways. It was often stored in bottles with water or in a well. It was also dried on straw rings, on linen, or pieces of wood with holes drilled through them called "yeast logs". Often ashes were used to help dry the kveik quickly, or in the case of yeast logs, were lowered into the fermentation vessel to collect the yeast and then rolled in flour and allowed to dry for a few minutes, then dipped again to repeat the process. The log was then hung to dry. Although dried kveik was said to last for months or maybe longer, fresh kveik was always preferred and often given away to those who needed new kveik (moldy kveik was thrown away) <ref name="larsblog_kveik"></ref>.
Note regarding Granvin strains: Preiss is still trying to sort out which Granvin yeasts are duplicates and which are unique.
====Unpurified/Mixed Cultures vs Single Isolates====
While brewers have made many claims about the difference of unpurified kveik cultures compared to single isolates offered by yeast labs, little work has been done so far to differentiate the effects of pitching original unpurified cultures of kveik versus lab isolates. This is mostly due to the complexity of these mixed cultures, which makes it difficult to study in a laboratory setting. Dr. Maitreya Dunhman noted during a laboratory study on yeast repitching that repitching unpurified or mixed strains of kveik led to at least one observable effect, which is that the strains do not appear to out-compete each other. Normally, when two strains are combined and repitched, one strain tends to rise to dominate the population over the other strains in the population. This was not the case with kveik, which indicates some sort of mutual benefit between strains within the original kveik mixed cultures <ref>[https://www.youtube.com/watch?v=sPHwItOxuK0 Dr. Maitreya Dunham. Interview on Escarpment Labs YouTube channel. 08/18/2021.]</ref>(~44:30 mins in).
====Final Beer pH====
They monitored specific gravity, FAN consumption, pH change, alcohol/glycerol production, and aroma compound production (using GC-MS). All ferments were performed in triplicate. Their major findings are listed as follows:
* A low pitching rate of 1 million cells/mL attenuated the sample slightly slower than the higher pitching rates, but all pitching rates resulted in a similar finishing gravity, including the Vermon Vermont Ale yeast. The kveik fermented faster than other brewer's yeast even at the lower fermentation temperature.
* There were no clear trends as far as how much FAN was consumed by the kveik based on pitching rate, although Årset and Vermont Ale yeast consumed less FAN for the lowest pitching rate. They concluded that high FAN levels are recommended, especially for lower gravity wort.
* Terminal pH was lower for Årset and Ebbegarden, and a little higher for the other strains (~4.15 versus ~4.4); however, pitching rate did not correlate to any patterns.
* Årset and Ebbegarden produced citronellol at levels similar to Vermont Ale yeast, which indicates that these cultures might be capable of biotransformation similar to the Vermont Ale strain.
* There was a trend for increased aroma intensity for some of the kveiks (Voss and Hornindal) as the pitch rate decreases. However, this is not true for Årset and Ebbegarden, where the trends were less clear.
* For the full details of this study, including the full data results, see the [https://www.escarpmentlabs.com/single-post/2019/11/01/The-impact-of-pitch-rate-on-kveik-ferments Escarpment Labs blog page] and the associated [https://www.facebook.com/groups/MilkTheFunk/permalink/3020798864614974/ MTF post].
See also:
====Temperature and Growth Rate====
While very warm fermentation temperatures have an impact on the speed of potentially attenuation of kveik, temperatures on the higher end of the scale can have a slightly negative impact on the growth rate of some kveik cultures. [https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full Aasen's Master's thesis] reported that for all three kveik cultures tested (Ørjasæter, Gamlegrua, and Gausemel) the growth rate was slightly higher when incubated at 22°C and/or 30°C compared to being incubated at 37°C. The cultures tended to reach peak cell growth at around day 2 or 3, and then experienced a slight decline until day 7, with this decline after day 2 or 3 being slightly steeper at the hotter incubation temperature of 37°C. The warmer incubation temperature of 37°C did not result in faster growth than the cooler temperatures of 22°C and/or 30°C. Therefore, for optimal growth of kveik for starters or yeast labs, a temperature of 22°C or 30°C might be optimal for some kveik cultures <ref name="Aasen" />.
[https://www.biorxiv.org/content/10.1101/2021.07.26.453768v1 Foster et al. (2021)] found that not only do kveik strains grow faster at higher temperatures, but they generally also survive better than typical brewing yeasts at 35-42°C. It was first postulated by the researchers that this could be due to higher glycerol production in kveik strains versus regular brewing strains, but the researchers found the kveik strains produced generally the same amount of glycerol as regular brewing strains. The researchers then discovered that the tested kveik strains produced much higher levels of trehalose, which is a carbohydrate used by yeast (and other organisms like frogs) to protect cells from freezing/thawing and higher temperatures. Unlike other brewing strains which break down trehalose at the end of fermentation, kveik keeps it. This might be at least one reason why kveik strains are able to tolerate higher temperatures (there may be other currently unknown qualities of kveik that also assist with temperature tolerance), as well as why they can tolerate drying. It might also explain why kveik begins to ferment so quickly in fresh wort. Trehalose stores also cause yeast to not take up maltotriose, and this might explain why kveik strains tend not to consume maltotriose <ref name="Foster_2021">[https://www.biorxiv.org/content/10.1101/2021.07.26.453768v1 Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation. Barret Foster, Caroline Tyrawa, Emine Ozsahin, Mark Lubberts, Kristoffer Krogerus, Richard Preiss, George van der Merwe. bioRxiv 2021.07.26.453768; doi: https://doi.org/10.1101/2021.07.26.453768]</ref> (see also [https://www.facebook.com/groups/MilkTheFunk/posts/4824280584266784/ this MTF thread by Richard Preiss]).
====Temperature and Attenuation====
|}
White Labs also reported only minor differences in final apparent attenuation and ABV for four of their kveik isolates: {| class="wikitable sortable"|-! scope="col" style="width: 220px;" | Yeast/Kveik <ref name="white_labs_experiment" /> !! Temp (°C) !! Apparent Attenuation at 0.25 mil cells/mL/°P !! Apparent Attenuation at 0.75 mil cells/mL/°P |-| rowspan="2"| WLP518 (Opshaug from Stranda ) || 20 || 77.9 || 78.7 |-| 32 || 81.1 || 82|-|} {| class="wikitable sortable"|-! scope="col" style="width: 220px;" | Yeast/Kveik <ref name="white_labs">[https://www.whitelabs.com/news-update-detail?id=69&type=NEWS White Labs website. "The Kveik Experiment". 05/02/2022. Retrieved 06/11/2022.]</ref> !! Temp (°C) !! Apparent Attenuation at 0.25 mil cells/mL/°P !! Apparent Attenuation at 0.75 mil cells/mL/°P |-| rowspan="2"| WLP519 (Langlo from Stranda)|| 20 || 87.5 || 89.8|-| 32 || 90.6 || 91|-|} {| class="wikitable sortable"|-! scope="col" style="width: 220px;" | Yeast/Kveik <ref name="white_labs">[https://www.whitelabs.com/news-update-detail?id=69&type=NEWS White Labs website. "The Kveik Experiment". 05/02/2022. Retrieved 06/11/2022.]</ref> !! Temp (°C) !! Apparent Attenuation at 0.25 mil cells/mL/°P !! Apparent Attenuation at 0.75 mil cells/mL/°P |-| rowspan="2"| WLP520 (Gjernes from Voss) || 20 || 79.9 || 80.33|-| 32 || 82 || 82.8|-|} {| class="wikitable sortable"|-! scope="col" style="width: 220px;" | Yeast/Kveik <ref name="white_labs">[https://www.whitelabs.com/news-update-detail?id=69&type=NEWS White Labs website. "The Kveik Experiment". 05/02/2022. Retrieved 06/11/2022.]</ref> !! Temp (°C) !! Apparent Attenuation at 0.25 mil cells/mL/°P !! Apparent Attenuation at 0.75 mil cells/mL/°P |-| rowspan="2"| WLP521 (Raftevold from Hornindal) || 20 || 89.1 || 89.8|-| 32 || 89.8 || 89.8|-|} Microbiologist and blogger Dmitri Kits [https://www.deuxkanadierbraeu.com/post/is-kveik-thermophilic-or-thermotolerant-fermentation-rates-part-1 reported a preference] for some strains of kveik for higher fermentation temperatures (35°C or 37°C) versus cooler fermentation temperatures (22°C). Both Lallemand Voss and Omega Hornindal blend fermented faster and achieved a higher attenuation at 35°C or 37°C. The Omega Lutra, however, although fermenting only slightly faster at the higher fermentation temperature versus a lower fermentation temperature of 22°C, finished at a slightly higher gravity at the warmer temperature, indicating that it might have experienced heat stress. Kits hypothesized that based on this data, some strains or kveik are thermophilic, meaning they actually prefer a warmer temperature rather than just being tolerant of it, while Lutra could be thermotolerant (tolerates higher temperatures, but prefers to ferment at a lower temperature) <ref>[https://www.deuxkanadierbraeu.com/post/is-kveik-thermophilic-or-thermotolerant-fermentation-rates-part-1 Dmitri Kits. "Are kveik thermophilic or thermotolerant: fermentation rates part 1." DEUX KANADIER BRÄU blog. 02/01/2021. Retrieved 02/03/2021.]</ref>. Kits [https://www.deuxkanadierbraeu.com/post/omega-lutra-kveik-optimum-temperature-and-performance-review later reported that the optimal fermentation temperature for Omega Labs Lutra kveik is 33-34ºC], but can still efficiently attenuate wort at temperatures as high as 40-42ºC (although the final gravity was a couple of points higher than at cooler fermentation temperatures). He reported more more acidity and astringent flavors at 40-42ºC and more body and a cleaner tasting beer at 20-28ºC with Lutra <ref>[https://www.deuxkanadierbraeu.com/post/omega-lutra-kveik-optimum-temperature-and-performance-review Dmitri Kits. "Omega Lutra kveik optimum temperature and performance review". DEUX KANADIER BRÄU blog. 05/27/2021. Retrieved 05/21/2021.]</ref>.
Comparing fermentation of the three kveik strains to other brewing strains (Mangrove Jack's M15 - Empire Ale, Lallemand Nottingham, Fermentis w-34/70, Lallemand Munich Classic, Mangrove Jack's M44 - West Coast, Mangrove Jack's M31 Belgian Tripel, Fermentis K97 German Ale, and Mangrove Jack's M36 Liberty Bell), Kits reported that at 18-22ºC, the three kveik cultures performed about the same as other ale yeasts, with M15 Empire Ale from Mangrove Jack's and some other ale strains completing fermentation faster than the kveik strains tested. Comparing all of the trials, Lallemand Voss was the fastest fermenting yeast when fermented at 37°C (but much slower at 22°C), followed by M15 Empire Ale from Mangrove Jack's at 22°C, and the third fastest fermentation was Omega Hornindal blend at 35°C <ref>[https://www.deuxkanadierbraeu.com/post/is-kveik-thermophilic-or-thermotolerant-fermentation-rates-part-2 Dmitri Kits. "Are kveik thermophilic or thermotolerant: fermentation rates part 2." DEUX KANADIER BRÄU blog. 02/01/2021. Retrieved 02/03/2021.]</ref>.
Kits reported that the optimal fermentation temperature for [https://www.deuxkanadierbraeu.com/post/escarpment-laerdal-optimum-temperature Escarpment Labs Laerdal kveik is 30°C], which is also the temperature that Dagfinn Wendelbo (the original owner) traditionally pitches this yeast at <ref>[https://www.garshol.priv.no/download/farmhouse/kveik.html#kv6 Farmhouse yeast registry; FY #6 Lærdal. Lars Marius Garshol. Retrieved 05/06/2021.]</ref>.
[https://www.biorxiv.org/content/10.1101/2021.07.26.453768v1 Foster et al. (2021)] published similar findings for 6 strains of kveik. All 6 strains tested (two Hornindal strains, one Laerdal strain, one Ebbegarden strain, one Granvin strain, and one Sigmund Voss strain) attenuated efficiently between 22 and 40°C. With the exception of Hornindal2, Ebbegarden, and Leardal strains, the other three kveik strains also performed well at 42°C. In comparison, none of the control strains (Cal ale, Vermont, Kolsch, and "St. Lucifer" from Escarpment Labs) attenuated well at 42°C. Out of the control strains, only the "St. Lucifer" from Escarpment Labs was able to attenuate at 40°C. This demonstrates kveiks' unique properties of being thermotolerant. The kveik strains were also generally able to ferment at lower temperatures. While most kveik strains attenuated similar to the Vermont and "St. Lucifer" controls at 15°C, Hornindal1 and Laerdal completed fermentations similar to the Kölsch and Cali strains. In addition, Hornindal1 completed a 12°C fermentation within 10 days. Overall, the kveik strains had a shorter lag phase and faster fermentation rates over a wide range of temperatures between 15-42°C, and they generally consumed glucose and maltose faster than the control strains at each of their optimal fermentation temperatures. With the exception of one of the Hornindal strains, maltotriose consumption slowed at the cooler temperatures (12°C) and was fastest with the Hornindal strains between 30-42°C. The Laerdal strain was inefficient at fermenting maltotriose (~50%) at all fermentation temperatures. In contrast, while the control strains could efficiently ferment maltotriose at their optimal fermentation temperatures (22-30°C), they were less efficient than the kveik strains outside of their optimal fermentation temperatures, once again demonstrating that some kveik strains can attenuate wort at a wider range of fermentation temperatures (both warmer and cooler) than some traditional ale strains <ref name="Foster_2021"/>[https://www.biorxiv Foster et al.org(2021) also discovered that the tested kveik strains produced much higher levels of trehalose, which is a carbohydrate used by yeast (and other organisms like frogs) to protect cells from freezing/content/10.1101/2021.07.26thawing and higher temperatures.453768v1 Kveik Unlike other brewing yeasts demonstrate wide flexibility in beer strains which break down trehalose at the end of fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation, kveik keeps it. Barret FosterThis might explain how kveik strains are able to tolerate higher temperatures, Caroline Tyrawa, Emine Ozsahin, Mark Lubberts, Kristoffer Krogerus, Richard Preiss, George van der Merweas well as why they can tolerate drying. bioRxiv 2021It might also explain why kveik begins to ferment so quickly in fresh wort.07.26.453768; doi: https://doi.org/10.1101/2021.07.26.453768]Trehalose stores also cause yeast to not take up maltotriose, and this might explain why kveik strains tend not to consume maltotriose <ref name="Foster_2021" /ref>.
====Temperature and Aromatic and Sensory Compounds====
Just as with other strains of ''Saccharomyces cerevisiae'' used in fermentation, the fermentation temperature can have a significant effect on the different aromatic and flavor compounds produced by kveik . [https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full Aasen's Master's thesis] looked at fermenting three different full culture kveiks, Gamlegrua, Gausemel and Ørjasæter, and US-05 as a control. She tested three different fermentation temperatures, 22°C, 30°C, and 37°C. In general, after 7 days of incubation time, all of the yeasts had higher levels of the esters ethyl acetate, isoamyl acetate,and ethyl hexanoate at the 22°C or 30°C, and nearly half the amounts of esters at 37°C. These were esters were also measured at day 2, and at that time they were much higher in the 37°C fermentation, suggesting that prolonged exposure to the warmer temperature may have dissipated these esters. Ethyl octanoate tended to have slightly higher amounts at 22°C or 30°C, but the differences between the different fermentation temperatures were smaller, and in the case of the Gausemel kveik there was no significant different at all for this ester <ref name="Aasen" />.
It has been anecdotally reported by brewers that high levels of off-flavors from higher alcohols are not produced at fermentation temperatures up to 35-40°C with kveik. In general, Aasen's Master's thesis reflected these anecdotal reports. The amount of the higher alcohol 2-methyl-1-propanol was nearly double at 30°C and 37°C versus 22°C for the control yeast strain, US-05. For the three kveik cultures that were tested, Gamlegrua, Gausemel, and Ørjasæter, the amount of this higher alcohol was only slightly elevated at the higher fermentation temperatures, but still remained under the lowest levels that US-05 produced when fermented at 22°C. The higher alcohol 1-propanol had a similar trend. At 30°C and 37°C, US-05 produced significantly more of this higher alcohol, while the three kveik cultures produced only slightly elevated or the same levels regardless of fermentation temperature. The levels of 1-propanol that were produced by the three kveik cultures at all three fermentation temperatures were, in general, around the same amount that US-05 produced at 22°C. Two other higher alcohols that were measured, 2-methyl-1-butanol and 3-methyl-1-butanol, were roughly the same for all three fermentation temperatures for all three of the kveik cultures and US-05, with 2-methyl-1-butanol tending to be slightly higher in the warmer fermentation temperatures for all of the kveik cultures and US-05. One of the higher alcohols tested, 2-hexanol, had nearly double or triple the levels when fermented at the cooler temperature of 22°C versus 30°C and 37°C, indicating that this particular higher alcohol follows an opposite trend than most higher alcohols produced by yeast. The levels were the same for all three of the kveik cultures and US-05 <ref name="Aasen" />.
For the kveik cultures Gamlegrua and Gausemel, Aasen reported elevated levels of acetaldehyde were found at the warmer fermentation temperatures of 37°C, but not for Ørjasæter or US-05. The aldehyde 2-methyl-propanal was elevated at
37°C for all four of the cultures tested (Gamlegrua, Gausemel, Ørjasæter , and US-05). The aldehydes 2-methyl-butanal and 3-methyl-butanal, and the ketone diacetyl, were not significant for any of the cultures tested nor at any of the different fermentation temperatures (22°C, 30°C, 37°C) <ref name="Aasen" />.
[https://www.biorxiv.org/content/10.1101/2021.07.26.453768v1 Foster et al. (2021)] found similar findings in 5 out of 6 strains of kveik (two Hornindal strains, one Laerdal strain, one Ebbegarden strain, one Granvin strain, and one Sigmund Voss strain). Using HS-SPME-GC-MS and PCA biplot analyses to measure and plot fatty acids, ethyl esters, alcohols, and acetate esters, the researchers found that, with the exception of the Ebbegarden strain, the kveik strains grouped together while the control strains (Cal ale, Vermont, and Kolsch) grouped together (the Belgian strain "St. Lucifer" from Escarpment Labs was another control strain and formed its own flavor profile grouping). For example, octanoic acid, ethyl hexanoate (pineapple, tropical), ethyl octanoate (tropical, apple, cognac), and ethyl decanoate (apple) were all produced above threshold for all (except Ebbegarden) of the kveik strains and one control strain, the Belgian strain "St. Lucifer" from Escarpment Labs, but not the Cal ale, Vermont, and Kolsch control strains. This demonstrates that the flavor profile of many but not all kveik strains is unique from at least some typical brewing strains. The flavor profile plotting also determined that temperature played a roll in flavor with all but the Ebbegarden kveik strains clustering together at 5-42°C versus 15-22°C. For example, ethyl octanoate and ethyl decanoate were produced at the higher temperature range in the kveik strains (except Ebbegarden). The higher alcohol 1-octanol, which has a pleasant citrus character, was only produced above threshold by Cal ale and Kolsch at 15°C and Vermont at 22°C, it was produced above threshold by the kveiks and St. Lucifer strains at a much wider temperature range. Similar results were found for isoamyl acetate. Phenethyl acetate, on the other hand, was only produced above threshold by Hornindal1, Hornindal2, Laerdal and St. Lucifer regardless of temperature <ref name="Foster_2021" />. For more details on the Foster et al. (2021) study, see also [https://www.garshol.priv.no/blog/423.html Lars Garshol's blog post], study co-author [https://www.facebook.com/groups/MilkTheFunk/posts/4824280584266784 Richard Preiss's summary on MTF], and [https://brulosophy.com/podcasts/the-bru-lab/ Bru Lab Podcast Episode 031 - Kveik Fermentation Temperatures w/ Richard Preiss].
====Other Sensory Data====
As Norwegian farmhouse brewers only brew 2-3 times per year, kveik has adapted to being dried and stored for long periods of time in-between usage, which is unique among most domesticated yeast <ref name="garshol_preiss_mbaa" />. Storing the kveik in a dried form allows the yeast to survive longer than if it is kept as a wet slurry, and might help prevent contaminants from surviving. Kveik was often dried on parchment paper and kept in bags in the freezer. Wooden carvings known as a "kveik ring" or a "kveikstokk" were also sometimes used to store dried kveik, although this might be an older practice compared to drying kveik on parchment paper. Using a kveik ring or kveikstokk is simple: drag the kveik ring (more broadly known as a "twisted torus" <ref>[https://www.academia.edu/38819003/Scandinavian_Yeast_Rings_-_the_curious_case_of_the_Twisted_Torus "Scandinavian Yeast Rings - the curious case of the Twisted Torus". Susan Verberg. 2019.]</ref>, or more specifically called a "gjærkrans" or "yeast wreath" in Norwegian when used for yeast <ref>[https://twitter.com/larsga/status/1118151239173328896 Lars Marius Garshol. Twitter feed. 04/16/2019.]</ref>) or kveikstokk through the krausen of a fermenting beer, and then hang the ring/kveikstokk to dry. On the next batch, the ring/kveikstokk is dunked into wort to reactivate the yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1505143962847146/?comment_id=1505145579513651&reply_comment_id=1505163232845219&comment_tracking=%7B%22tn%22%3A%22R%22%7D Lars Marius garshol. Milk The Funk Facebook group post about using a kveik ring. 2017.]</ref>. Note that not all yeast reacts well to drying. Kveik has this exceptional ability. For example, ''Brettanomyces'' is known to not be tolerant of drying/desiccation <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2237938229567712/?comment_id=2237959286232273&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral. Milk The Funk Facebook group post on kveikstokk and drying ''Brettanomyces''. 08/16/2018.]</ref>.
See [[Kveik#Temperature_and_Growth_Rate|Temperature and Growth Rate]] above for a scientific explanation of why kveik can survive drying while other typical brewing yeast strains cannot.
===Drying Instructions===
===Kveik Rings for Sale===
* [https://www.facebook.com/sudsnsawdust Tim Oelke of Suds n' Sawdust offers kveik rings in the US for sale.]
* [https://jonboley.github.io/kveik-ring Jon Boley's kveik rings on Etsy.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2464496793578520/?comment_id=2464565213571678&comment_tracking=%7B%22tn%22%3A%22R%22%7D Craft Labs in Sweden offers kveik rings off and on; contact info at craftlabs dot se.]
| 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 Voss strain; see the Sigmund Gjernes's Voss entry for Omega Yeast Labs Voss Kveik OYL-061 above <ref name="voss_omega_TYB" />.
|-
| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Mainiacal Yeast]] (DEFUNCT) || || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Escarpment Laboratories]] || Voss Kveik || Single strain isolate.
| Rivenes || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv2 2] || [[Escarpment Laboratories]] || Rivenes Kveik || Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />.
|-
| Rivenes || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv2 2] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Rivenes || Dried format. Rivenes has the classic orange character that many Kveik has. It does have one ''Lactobacillus'' strain in the mix, but is intolerant of 10 IBU. This ''Lactobacillus'' complements the orange notes <ref>[https://www.mainiacalyeast.com/online-shop/aae5wltaw5pglrci19358w0qsrru75 "Dried Kveik - Rivenes". Mainiacal Yeast website. Retrieved 10/25/2020.]</ref>.
|-
| Stein Langlo's Stranda || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv3 3] || [[Omega Yeast Labs]] || HotHead Ale OYL-057 || Single strain isolate (only one strain was revived by NCYC).
|-
| Stein Langlo's Stranda || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv3 3] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Stranda || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| Stein Langlo's Stranda || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv3 3] || [[Propagate Lab]] || Stranda Single Isolate || Single strain isolate (only one strain was revived by NCYC).
| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Escarpment Laboratories]] || July 2020: Hornindal Farm Kveik || The full, unpurified (no microbes isolated or removed) culture; contains lactic acid bacteria. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />
|-
| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Mainiacal Yeast]] (DEFUNCT) || || The full, unpurified (no microbes isolated or removed) culture; contains lactic acid bacteria. Limited availability.
|-
| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Omega Yeast Labs]] || Hornindal Kveik || Original culture, but "purified" to remove the lactic acid bacteria.
|-
| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Omega Yeast Labs]] || OYL-071 Lutra™ Kveik || Single isolate from the original Hornindal kveik; characterized as being a "shockingly clean" strain <ref>[https://omegayeast.com/news/lutra Omega Labs website. "Announcing Lutra™ Kveik, A Shockingly Clean Kveik." Retrieved 06/14/2020.]</ref><ref>[https://www.facebook.com/OmegaYeast/posts/1617613345066267?comment_id=1642734662554135&reply_comment_id=1642740209220247 Omega Labs Facebook page comment on Lutra source kveik. 10/14/2020.] </ref>. Available in dried format.
|-
| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Propagate Lab]] || MIP-342 Kveik Hornindal || The full, unpurified (no microbes isolated or removed) culture.
| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Jasper Yeast]] || JY246 - Hornindal || Single isolate; characterized as "tropical ester flavor". <ref name="jasper_kveik" />
|-
| Lærdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv6 6] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Laerdal || The full, unpurified (no microbes isolated or removed) culture; contains lactic acid bacteria. Sold dried. Limited availability.
|-
| Lærdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv6 6] || [[Escarpment Laboratories]] || Lærdal Kveik || Single strain isolate. 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>.
|-
| Hans Haugse's Granvin || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv7 7] || [[Mainiacal Yeast]] (DEFUNCT) || || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| Sigurd Johan Saure's Tormodgarden || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv8 8] || [https://www.kveiktraining.com/online-booking/dried-kveik-8-tormodgarden-saure-1 kveiktraining.com] || Dried kveik #8 Tormodgarden / Saure || Sold by the farmhouse directly by Saure. 1 plastic bag containing approximately 15 grams of dried kveik #8 ("#8" refers to the Farmhouse Yeast Registry number). There might be some residue of the brown paper used for drying, but Saure says that it will not affect the fermentation, its all been sanitized before drying the kveik <ref>[https://www.kveiktraining.com/online-booking/dried-kveik-8-tormodgarden-saure-1 Kveik Training website. Retrieved 11/10/2019.]</ref>.
| Ebbegarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv9 9] || [[Escarpment Laboratories]] || Ebbegarden Kveik Blend || Two strains isolated from Ebbegarden <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2593762590651939/?comment_id=2593908627304002&comment_tracking=%7B%22tn%22%3A%22R%22%7D Chris Saunders. Milk The Funk Facebook post on Escarpment Labs Ebbegarden. 04/04/2019.]</ref>.
|-
| Ebbegarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv9 9] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Ebbegarden || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| Ebbegarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv9 9] || [[Propagate Lab]] || MIP-343 Kveik Ebbegarden ||
| Ebbegarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv9 9] || [[Kveikshop]] || #9 Ebbegarden, Øvrebust || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.
|-
| Framgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv10 10] || [[Mainiacal Yeast]] (DEFUNCT) || || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| Framgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv10 10] || [[Sleight Beer Lab]] || Fehu Nordic || Single strain isolate.
| Framgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv10 10] || [[Kveikshop]] || #10 Framgarden, Øvrebust || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.
|-
| Framgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv10 10] || [[Mogwai Labs]] || MOG-402 Framgarden || |-| Lida || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv11 11] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Lida || The full, unpurified (no microbes isolated or removed) culture with a strain of ''Lactobacillus''. Limited availability.
|-
| Lida || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv11 11] || [[The Yeast Bay]] || Lida Kveik || Single isolate; characterized as "apricot, stone fruit, and white grape esters".
| Lida || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv11 11] || [[Propagate Lab]] || MIP-355 Kveik Lida ||
|-
| Årset|| [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv13 13] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Årset || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| 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.
| Årset || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv13 13] || [[Jasper Yeast]] || JY252 Arset Kveik Single || Single isolate; characterized as "pear ester flavor". <ref name="jasper_kveik" />
|-
| Nornes || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv15 15] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Nornes || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| Nornes || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv15 15] || [[Propagate Lab]] || MIP-345 Kveik Nornes ||
|-
| Midtbust, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv17 17] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Midtbust || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| Midtbust, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv17 17] || [[The Yeast Bay]] || Midtbust Kveik || Single isolate; characterized as "restrained ester profile".
| Midtbust, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv17 17] || [[Escarpment Laboratories]] || Nov 2020: Midtbust Kveik || A blend of 5 isolated strains from the original. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />
|-
| Nystein || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv19 19] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Nystein || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| Espe || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv20 20] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Espe|| The full, unpurified (no microbes isolated or removed) culture. Contains ''Lactobacillus'' reportedly tolerant of up to 9 IBU. Described as spice rum/cognac character along with apricot and peach notes. Recommended fermented on the cooler side between 60-85°F. Limited availability.
|-
| Espe || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv20 20] || [[Omega Yeast Labs]] || OYL-090 Espe Kveik || Single strain isolate.
| Epse || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv20 20] || [[Kveikshop]] || #20 Epse || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.
|-
| Tomasgard || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv21 21] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Tomasgard || The full, unpurified (no microbes isolated or removed) culture, including a hop tolerant ''Lactobacillus''. Limited availability.
|-
| 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 <ref>[https://www.levteck.com.br/produto/seljeset-kveik LevTeck website. Retrieved 10/18/2019.]</ref>.
|-
| Stalljen || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv22 22] || [[Propagate Lab]] || MIP-348 Kveik Stalljen ||
|-
| Stalljen || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv22 22] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Stalljen || The full, unpurified (no microbes isolated or removed) culture. The culture presents citrus forward with floral notes in the back round. It also can have a caramel or toffee like character to it as well. Dried format. Limited availability.
|-
| Otterdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv23 23] || [[Kveikshop]] || #23 Otterdal, Grodås || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.
| Halvorsgard || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv28 28] || [[Escarpment Laboratories]] || Halvorsgard || Two isolates from the original kveik. Contains POF+ trains, strong fruity aromas with a light "baking spice". Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />.
|-
| Ner-Saure || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv31 31] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Ner-Saure || The full, unpurified (no microbes isolated or removed) culture. Dried format. Characterized as having a burnt citrus character and fresh baked bread notes. This culture also has a ''Lactobacillus'' in that that is a bit more tolerant around 12 IBU <ref>[https://www.mainiacalyeast.com/online-shop/dried-kveik-ner-saure "Dried Kveik - Ner-Saure". Mainiacal Yeast website. Retrieved 10/25/2020.]</ref>.
|-
| Wollsæter || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv35 35] || [[Mainiacal Yeast]] (DEFUNCT) || || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| Wollsæter || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv35 35] || [[Kveikshop]] || #35 Wollsaeter || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.
| Aurland || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv38 38] || [[Propagate Lab]] || MIP-341 Kveik Auland || The full, unpurified (no microbes isolated or removed) culture. May contain bacteria.
|-
| Aurland || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv38 38] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Farmhouse - Auland || The full, unpurified (no microbes isolated or removed) culture. Potentially POF+, and contains a species of ''Candida''.
|-
| Skare || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv41 41] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Skare || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| 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. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />
|-
| Skare || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv41 41] || [[Escarpment Laboratories]] || KRISPY || Pronounced "scar-uh". Single isolate. KRISPY can be used to make clean, lager-like beers in a fraction of the time since fermentations can be performed in the 20-30ºC range. Note: Attenuation tends to be slightly lower than some lager strains, so aim to make a highly fermentable wort if you are targeting a dry finish <ref>[https://escarpmentlabs.com/products/krispy Escarpment Labs website. Krispy. Retrieved 08/07/2021.]</ref>.
|-
| Skare || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv41 41] || [[Kveikshop]] || #41 Skare || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.
|-
| Opshaug || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv43 43] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Opshaug || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| Opshaug || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv43 43] || [[White Labs|White Labs]] || WLP518 || Single strain isolate <ref>[https://www.facebook.com/photo.php?fbid=2252054921723605&set=p.2252054921723605&type=3&permPage=1 Allen Stone. Image of a White Labs poster. 04/14/2019.]</ref>.
| Jordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#k44 44] || [[Escarpment Laboratories]] || Jordal Kveik || Blend of 4 isolates from the original Jordal. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />.
|-
| Jordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv44 44] || [[Mainiacal Yeast]] (DEFUNCT) || Farmhouse - Jordal || The full, unpurified (no microbes isolated or removed) culture. Limited availability. It contains a mix of 3 ''Saccharomyces cerevisiae'' strains and 2 hop intolerant (tolerates 9-10 IBU) ''Lactobacillus'' strains.
|-
| Hovden || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv48 48] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Hovden || The full, unpurified (no microbes isolated or removed) culture. Limited availability.
|-
| Ebbegarden, Framgarden, Lida, Raftevold gård, and Wollsæter (blend) || || [[Mainiacal Yeast]] (DEFUNCT) || Kveik the World Blend || Kveik blend dedicated to the late William Holden who created the Kornolfetsival to showcase kveik and helped trade kveik with brewrs outside of Norway. Each selected kveik was collected by William Holden. A portion of the proceeds from each sale will go to William's family. Contains hop intolerant strains of ''Lactobacillus'' (5-10 IBU will inhibit sour flavor).
|-
| 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>.
| Unknown || || [[Imperial 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>.
|-
| Unknown (blend) || || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik Blend - Juggernaut || A blend of 6 different ''Saccharomyces cerevisiae'' strains isolated from 6 different kveik. Limited availability.
|-
| Unknown (blend) || || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik Blend - Berserker || A blend of 3 different ''Saccharomyces cerevisiae'' strains isolated from 3 different kveik. Limited availability. |-| Unknown || || [[Mogwai Labs]] (Australia) || MOG-401 Sunshine || A single isolate that produces clean "lager-like" beers.
|-
| Unknown || || [[Propagate Lab]] || MIP-354 Oslo || Most likely the same as the [[Bootleg Biology]] OSLO.
* [http://www.garshol.priv.no/blog/343.html Hornindal: interviews and collecting kveik] - An attempt by Lars to collect three more samples of kveik which would not grow in the lab.
* [http://www.garshol.priv.no/blog/329.html Kveik testing] - Lars brews using 5 different samples of kveik he's collected, and compares tasting notes.
* [https://www.youtube.com/watch?v=JQD45J0qqkU The Brü Lab Episode 033 - Kveik History & Genetics w/ Lars Marius Garshol.]
* [https://www.youtube.com/watch?v=MbPRPPVz8xI The Brü Lab Episode 031 - Kveik Fermentation Temperatures w/ Dr. Richard Preiss.]
===Raw Ale===
* [http://www.garshol.priv.no/blog/394.html "How to Brew Keptinis", a Lithuanian style of farmhouse ale using baked bread our of mash grains.]
** See also this [https://www.facebook.com/groups/MilkTheFunk/permalink/2319796291381905/ MTF thread] on experiences of MTF members brewing this style of beer.
* Mika Laitinen's talk "Taari, Karelian Farmhouse Ale" at Kornølfestival 2022:
: <youtube>Z-G5v6FM380</youtube>
===General Farmhouse Brewing===
* [https://www.brewingnordic.com/new-nordic-beer/brewing-with-juniper-spruce-fir-pine "Brewing With Juniper, Spruce, Fir and Pine," by author Mika Laitinen Part 1] and [https://www.brewingnordic.com/new-nordic-beer/brewing-techniques-juniper-spruce-fir-and-pine/ Part 2].
* [https://www.facebook.com/groups/MilkTheFunk/posts/5245843675443804 MTF post from farmhouse brewer Jørund Geving on how to build a temporary såinn house (smoke house) for making traditional smoked Stjørdalsmalt.]
===Kornølfestival===
* Chop n Brew interview with Lars Marius Garshol and Stig Jarle Seljeset about the festival:
: <youtube>1hwIJYvTnII</youtube> * [https://www.youtube.com/watch?v=DT4V-f9dklw&list=PLl9aD1C8MmGEPPi25mtWiD3YGsq_b__vb 2021 Kornølfestival clips on Bård Romar Hoveid's YouTube channel.]
==Videos==
* [https://www.youtube.com/watch?v=Ifwdvsgi3qw&list=PL5OhY6FaSPwfVVyV1cfU4eDJCYi_vNjs4 Homebrewing Condor playlist on how to use kveik (in Italian).]
* Steps to making a Kornøl (Norwegian farmhouse ale) with Terje Raftevold (English subs):
: <youtube height="200" width="300">Cl9NZ7gV9so</youtube>
* Traditional farmhouse malting and brewing, from Aurland, Sogn (audio is in Norwegian, but the imagery is still worthwhile if you do not understand Norwegian):
: <youtube height="200" width="300">vvV6657b2NY</youtube>
* Brewing with the elusive Hornindal-strain, done old school, no boiling, 2 days fermenting:
: <youtube height="200" width="300">6InOfER2mic</youtube>
* Ivar A. Geithung making farmhouse ale at Vasstrond'e Småbryggjarlaug in Voss, Norway:
: <youtube height="200" width="300">jQdPR0oF-HI</youtube>* Traditional Latgalian STONE BEER With Brewer Jānis Maļkevičs, Dagda/Kraslava Municipality ([https://www.facebook.com/groups/MilkTheFunk/permalink/5369164439778393/ associated MTF thread]):: <youtube>XHlfKD5umnQ</youtube>
* RåØl (Raw Beer) Brewday with John Palmer at [https://www.facebook.com/eiktid/ EIK og TID]:
: <youtube height="200" width="300">ww0QAtCrirc</youtube>
* Presentation by Lars Marius Garshol (in Norwegian):
: <youtube height="200" width="300">cJXPxvm0UZc</youtube>
* Omega Yeast Labs presentation on farmhouse brewing and using kveik:
: <youtube height="200" width="300">7HVms3HSc9I</youtube>
* Presentation on kveik with Lance Shaner from Omega Yeast Labs, Damian Fagan, co-founder of Almanac Beer Co, and Chris Cohen:
: <youtube height="200" width="300">dkrHJlHT3cM</youtube>
* First ever North America presentation on kveik and farmhouse ales by Lars Marius Garshol at Burnt City Brewing in Chicago, 2019:
: <youtube height="200" width="300">D2NXyUOhQhA</youtube>
* Norwegian farmhouse brewer Ivar Geithung documents the brewing and fermentation of a traditional farmhouse brew that takes inspiration from other areas (Chop and Brew video; part 1 and 2):
: <youtube height="200" width="300">oY2NpSTh0ic</youtube> <youtube height="200" width="300">fjlkCMY2Bn8</youtube>
* Author Susan Verberg demonstrating farmhouse brewing with hot rocks:
: <youtube height="200" width="300">sRZnc-h0p5o</youtube>
* The Ale Apothecary owner Paul Arney's documentary on Norwegian farmhouse brewing:
: <youtube height="200" width="300">7PRz0Sy3XmM</youtube>
* Traditional Nordic Beer Drinking Vessels by author Mika Laitinen:
: <youtube height="200" width="300">l-8C_J4zU8s</youtube>* Jeff Alworth films Kjetil Dale, farmhouse brewer in Voss, Norway (click [https://www.beervanablog.com/beervana/2022/5/18/farmhouse-brewing-in-vos here] for main article). Dale also offers farmhouse [https://eldhuset-dale.no/en brewing demonstrations to the public] at his farmhouse in Voss:: <youtube>785Ys6_rb80</youtube>* Updates to Kveik research by Lars Marius Garshol at Kornølfestival 2022:: <youtube>g_Qnkh6c1cU</youtube>
==See Also==
* [https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-4-1211-01.aspx "How to Brew with Kveik" by Lars Marius Garshol and Richard Preiss; MBAA TQ Quarterly (MBAA member access only).]
* [https://www.kveiktraining.com "Kveik Training" by Sigurd Johan Saure in Sykkylven Norway; in person training on how to brew traditional Norwegian farmhouse ale at a traditional farmhouse brewery.]
* [https://eldhuset-dale.no/en/ "The Kveik Experience"; in person smokehouse and farmhouse brewing sessions by Kjetil Dale in Voss, Norway.]
* [https://www.goodbeerhunting.com/blog/2019/7/22/a-fire-being-kindled-the-revolutionary-story-of-kveik-norways-extraordinary-farmhouse-yeast "A Fire Being Kindled — The Revolutionary Story of Kveik, Norway’s Extraordinary Farmhouse Yeast," by Claire Bullen; an in depth introductory article on kveik.]
* [https://www.goodbeerhunting.com/gbh-podcast/2020/7/21/ol-010-claire-bullen-reads-a-fire-being-kindledthe-revolutionary-story-of-kveik-norways-extraordinary-farmhouse-yeast GBH Podcast: OL-011 Claire Bullen Reads "A Fire Being Kindled—The Revolutionary Story of Kveik, Norway’s Extraordinary Farmhouse Yeast".]