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[[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 Sigmund Gjernes holding a Kveik Ring (gjærkrangjærkrans). Photo by Lars Marius Garshol.]]]

'''Kveik''' ([https://soundcloud.com/andreas-misund-berntsen/kveik-pronounciation click here for pronunciation]) 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).  <div style="background-color: #fff0f0; border: 1px solid black; padding: 1ex; margin: 1ex; margin-right: 24em; min-width: 20em;">::'''Pronunciation:''':# Sounds close to "kvike" to English speakers <ref><[https://www.facebook.com/groups/MilkTheFunk/permalink/2662886620406202/?comment_id=2662985003729697&reply_comment_id=2663581013670096&comment_tracking=%7B%22tn%22%3A%22R%22%7D Lars Marius Garhol and Stig Bernsten. Milk The Funk Faecbook group thread on how to pronounce 'kveik'. 05/14/2019.]</ref>.:# [https://soundcloud.com/andreas-misund-berntsen/kveik-pronounciation Norwegian Andreas Misund Berntsen pronounces it for the wiki.]:# [https://youtu.be/D2NXyUOhQhA?t=4223 Lars Marius Garshol pronounces it three times and explains that there is no 'w' sound (~1:10:30 mins in).]:# [https://www.milkthefunk.live/podcast/ep002 Lars Marius Garshol pronounces it at around 2 minutes into episode two of the MTF podcast.] :# [https://youtu.be/6InOfER2mic?t=103 Norwegian farmhouse brewer, Terge Raftevold, pronounces it in this YouTube video at around 1:45.] :# [https://youtu.be/jQdPR0oF-HI?t=306 Norwegian farmhouse brewer, Ivar A. Geithung, pronounces it at around 5 mins in this YouTube Video.] :# [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> The words "kveiken", "kveika", and "kveikja" are the dialectic definite articles for the word "kveik", which all translate to English as "the kveik" <ref>[https://www.facebook.com/groups/kveik/permalink/1938267779562023/ Sveinung Marvik and Lars Marius Garshol. Kveik Facebook group. 01/03/2018.]</ref>. The term "kveik" does not refer to a style of beer, but only the yeast used in traditional Norwegian farmhouse brewing(Garshol has encouraged brewers brewing non-farmhouse styles with kveik to call them "X Style Beer Brewed with Kveik" or something similar; see [[Kveik#Terminology|Terminology]] for more information on suggested approaches to naming classic styles fermented with kveik <ref name="garshol_style" />). The word "kveik" is specifically used in the western part of Norway for family-owned, non-purified yeast, while other words such as "gjester" are used by central Norwegians, "gong" is used by locals in eastern Norway, "family yeast" is used by some Lithuanian brewers, and "hemjäst" is used by locals in Gotland . The term [https://en.wikipedia.org/wiki/Landrace "landrace] yeast" has been proposed to refer to kveik as well as other non-kveik farmhouse yeast cultures (for example, Simonaitis) <ref>[http://www.garshol.priv.no/blog/380.html "Kveik" - what does it mean?. Lars Garshol. Larsblog. 10/29/2017. Retrieved 10/29/2017.]</ref><ref name="preiss_landrace_diagram">[https://www.facebook.com/groups/MilkTheFunk/permalink/2135806453114224/?comment_id=2137238309637705&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook group thread on kveik. 06/19/2018.]</ref><ref name="garshol_style" />.  Kveik yeast are extremely diverse genetically, presenting characteristics that are not typical in other brewing yeasts <ref name="larsblog_analysis">[http://www.garshol.priv.no/blog/349.html "Analysis of farmhouse yeast (kveik)." Larsblog. Lars Marius Garshol. 09/06/2016. Retrieved 09/06/2016.]</ref>. Most farmhouse brewers have started buying their yeast, but some kveik cultures have been passed down from generations and inherited by modern farmhouse brewers in Norway who still use this yeast today and brew with traditional farmhouse methods. Much of the knowledge about kveik and historical farmhouse brewing in Norway has been researched and publicized by Lars Marius Garshol on his blog, ''[http://www.garshol.priv.no/blog/ Larsblog]'', and in the book ''Beer and Brewing Traditions in Norway'' by Odd Nordland (1969). In recent years kveik cultures have been sent to yeast labs for propagation and distribution to brewers around the world <ref name="larsblog_kveik">[http://www.garshol.priv.no/blog/264.html Kveik: Norwegian farmhouse yeast. Larsblog. 11/07/2013. Retrieved 01/14/2016.]</ref>. The use of kveik is one of the many traditional methods still used by a few farmhouse brewers and homebrewers in Norway, along with other historical methods such as infusing the mash or boil with juniper(''Juniperus communis'' <ref>[http://www.garshol.priv.no/blog/368.html Lars Marius Garshol. "The juniper mystery". Larsblog blog. 02/02/2017. Retrieved 12/13/2018.]</ref>), not filtering, using short fermentations to achieve low carbonation, the use of wood-fired copper or iron kettles, and sometimes not boiling the wort ([[Kveik#Raw_Ale|Raw Ale]]) <ref>[http://www.garshol.priv.no/blog/303.html Maltøl, or Norwegian farmhouse ale. Larsblog. 10/11/2016. Retrieved 01/14/2016.]</ref>. Kveik can also be used effectively to ferment a wide range of non-farmhouse styles, such as New England IPA and English beer styles, as well as cider, mead, and mash/wash for distillation. Farmhouse yeasts from other countries such as Lithuania and Russia have been found to be both genetically different and express different fermentation profiles than the kveik yeasts of Norway, and are therefore not referred to as "kveik". See the [[Landrace_Yeast|Farmhouse Yeasts in Other Countries]] page and [https://www.garshol.priv.no/blog/420.html "Farmhouse yeast: what do we know?"] by Lars Marius Garshol.  For a comprehensive list of kveik and other landrace farmhouse yeasts, see the [http://www.garshol.priv.no/download/farmhouse/kveik.html Farmhouse Yeast Registry maintained by Lars Garshol]. <blockquote>''"I see this is about to become a myth, so just to clear things up: [http://www.garshol.priv.no/blog/380.html kveik is '''not''' a style of beer]. It's farmhouse yeast."'' ~ Lars Marius Garshol, December 29, 2016 <ref name="garshol_style">[https://www.facebook.com/groups/MilkTheFunk/permalink/1532708213424054/?comment_id=1532751916753017&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Lars Marius Garshol. Milk The Funk Facebook group reply on the meaning of the word "kveik". 12/29/2016.]</ref></blockquote>

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 longerbefore 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 Tyrawa Preiss et al. (20172018) 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.biorxivfrontiersin.org/contentarticles/early10.3389/2017/09/27fmicb.2018.02137/194969 full Traditional Norwegian Kveik Yeasts: Underexplored Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts. Richard Preiss, Caroline Tyrawa, George van der Merwe, Kristoffer Krogerus, Lars Marius Garshol. 20172018.]</ref>.

At one time Farmers seemed to have different preferences for top or bottom collecting their kveik for storage <ref name="larsblog_kveik"></ref>. Kveik was the only available form of yeast stored in many ways. It was often stored in bottles with water or in Norway (anda well. It was also dried on straw rings, on linen, or pieces of course, similar methods for reusing wood with holes drilled through them called "yeast logs". Often ashes were used all over the world prior to Emil Chr. Hansen's introduction of help dry the pure-yeast system in 1883). Howeverkveik quickly, the existence kveik has mostly disappeared in recent times. Today kveik remains or in the districts case of Hardanger, Voss, Sogn, Nordfjordyeast logs, were lowered into the fermentation vessel to collect the yeast and then rolled in flour and Sunnmøreallowed to dry for a few minutes, at least. Today, kveik is only used by homebrewers who still brew in then dipped again to repeat the traditional methods of Norwegian farmhouse brewing <ref name="larsblog_norwegian_farmhouse">[http://www.garshol.priv.no/blog/259.html Norwegian farmhouse ale. Larsblog. 10/27/2013. Retrieved 01/14/2016.]</ref>process. Kveik The log was sometimes also used then hung to ferment breaddry. Farmers seemed Although dried kveik was said to have different preferences last for top months or bottom collecting their 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>.

At one time kveik was the only available form of yeast in Norway (and, of course, similar methods for reusing yeast were used all over the world prior to Emil Chr. Hansen's introduction of the pure-yeast system in 1883). However, the existence of kveik has mostly disappeared in recent times. Today kveik remains in the districts of Hardanger, Voss, Sogn, Nordfjord, and Sunnmøre, at least. Kveik is only used by homebrewers who still brew in the traditional methods of Norwegian farmhouse brewing, although the recent spreading of kveik throughout the world has led to a resurgence in its usage to make various types of beer, including non-farmhouse style beers <ref name="larsblog_norwegian_farmhouse">[http://www.garshol.priv.no/blog/259.html Norwegian farmhouse ale. Larsblog. 10/27/2013. Retrieved 01/14/2016.]</ref>. Thanks to efforts by Lars Marius Garshol and Håken Hveem, and Norwegian farmhouse brewers Svein Rivenes, Sigmund Gjernes, Bjarne Muri, Terje Raftevold, and others, kveik has been made commercially available to brewers around the world. Much of the analysis has been performed by the [http://www.ncyc.co.uk National Collection of Yeast Cultures (NCYC)] and [[Escarpment Laboratories]]. See also the [http://www.garshol.priv.no/download/farmhouse/kveik.html Farmhouse Yeast Registry] being maintained by Lars Marius Garshol. See also:* MTF podcast interview with Lars Marius Garshol [https://www.milkthefunk.live/podcast/ep001 Part 1] and [https://www.milkthefunk.live/podcast/ep002 Part 2].* [https://www.masterbrewerspodcast.com/199 MBAA podcast interview with Lars Marius Garshol about the different types of farmhouse yeast, history, and highlights of farmhouse brewing.]* [http://www.garshol.priv.no/blog/411.html Garshol's hypothesis that some commercial bread yeast could have originated from farmhouse yeast.] ===Terminology===* "Kveik" is not a beer style. Its translated meaning is "yeast". For more information, see Lars Marius Garshol's blog post [http://www.garshol.priv.no/blog/380.html "What Does 'Kveik' Mean?"].* If you do use kveik in a commercial beer, please consider giving the name of the original owner of the kveik on the label. This gives credit to the brewers who have donated their family heritage to the brewers of the world, and it is also helpful for those who want to know exactly which yeast was stored many waysused in the beer. If you are uncertain about the name of the owner, consult the [http://www.garshol.priv.no/download/farmhouse/kveik.html Farmhouse Yeast Registry] <ref name="garshol_preiss_mbaa" /><ref>[https://www.facebook.com/groups/592560317438853?view=permalink&id=2484869138207952 Varying opinions from MTF members, including Norwegians. Milk The Funk Facebook group chat about putting 'kveik' and where it is from on beer labels for mixed fermentation sour beers. 01/28/2019.]</ref>.* Since the word 'kveik" refers only to Norwegian yeasts, and there are farmhouse yeasts in other countries, the term "landrace yeast" has been proposed to refer to all farmhouse-domesticated yeast. See also [[Landrace Yeast]] and [https://www.facebook.com/groups/MilkTheFunk/permalink/2389386811089519/ this MTF thread discussing the usage of the word "landrace" for these farmhouse yeasts]. * [https://www.facebook.com/groups/kveik/permalink/1857521244303344/ Thread in the Kveik Facebook group on why lab isolated strains are still considered "kveik".] It was often stored is useful to distinguish between purified single-strain kveik, purified multi-strain kveik, and unpurified original culture <ref>[https://www.facebook.com/groups/kveik/permalink/1857521244303344/ Lars Marius Garshol. Kveik facebook group thread on kveik terminology. 11/03/2018.]</ref>.* Threads on what to call beers made with kveik:** [https://www.facebook.com/groups/MilkTheFunk/permalink/2805160306178832 Ralph Buttersworth post on how to classify classic styles fermented with kveik.]** [https://www.facebook.com/groups/MilkTheFunk/permalink/2484869138207952/ Thread by Dan Pixley on including kveik cultures on beer labels even if the beers are soured with LAB or secondarily fermented with ''Brettanomyces''.]** [https://www.facebook.com/groups/MilkTheFunk/permalink/2866700540024808/?comment_id=2867430393285156&reply_comment_id=2881038638590998 Subthread on naming lager styles that are fermented with kveik, particularly Pilsner-style beers.] ==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].]] ===Species and Phylogeny=== Analysis has also been performed at the Norwegian University of Science and Technology (NTNU) by [https://brage.bibsys.no/xmlui/handle/11250/2390204 Truls C Rasmussen], as well as [[Escarpment Laboratories]]. * [https://www.facebook.com/groups/MilkTheFunk/permalink/1398200433541500/?comment_id=1398379970190213&comment_tracking=%7B%22tn%22%3A%22R%22%7D MTF feedback on the NTNU analysis.] * [https://www.facebook.com/groups/MilkTheFunk/permalink/2277955402232661/ Updates to the Escarpment Laboratories (Preiss et al.) analysis on MTF.] and their published paper [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"].  In general, most of the cultures of kveik that have been analyzed contain more than one strain of ''S. cerevisiae''. The exact number of strains that is present in bottles a given kveik culture is difficult to analyze; generally labs with better equipment and more time can identify more strains than others. Some kveik cultures contain multiple strains of closely related strains of ''S. cerevisiae'', while others contain a more diverse group of strains <ref name="garshol_preiss_mbaa" />. The kveik cultures with water or closely related strains defy what a "strain" isolate is; Richard Preiss describes these 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 is not possible to define <ref name="preiss_strains" />. Strains within cultures probably arose due to mutations during cell division, as wellas sporulation which kveik is more capable of than other domesticated yeast strains <ref>[https://www.facebook.com/groups/MilkTheFunk/posts/6929359520425536/?comment_id=6929468623747959&reply_comment_id=6933491356679019 Richard Preisse. Milk The Funk Facebook group thread about landrace yeast and sporulation. 05/16/2023.]</ref>. ''S. cerevisiae'' was the only species in all of the kveik cultures analyzed by Preiss et al. (2018). Of the 9 kveik cultures analyzed by Preiss et al. (2018), only Muri (which has since been found to be commercially available Bavarian Weizen yeast and not a landrace farmhouse yeast at all; see [[Landrace Yeast]]), Simonaitis, and Stranda contained only one strain of ''S. cerevisiae'', while all of the others contained more than one strain of ''S. cerevisiae'' up to 9 strains in the case of Granvin (see [https://www.frontiersin.org/files/Articles/409253/fmicb-09-02137-HTML-r1/image_m/fmicb-09-02137-t001.jpg this table from the paper]). It A Master's Thesis by [https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full Nadia Marlen Aasen from Norwegian University of Life Sciences] isolated 4-10 strains from 4 different kveik cultures: Ørjasæter, Otterdal, Gausemel and Gamlegrua. As with Preiss (2018), the only species of yeast found was ''S. cerevisiae''. While only yeast was found in Otterdal and Ørjasæter, the Gausemel also dried on straw ringshad two bacteria species, ''Acetobacter malorum'' and ''Lactobacillus plantarum'', and the Gamlegrua also had ''L. plantarum'' <ref name="Aasen">[https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full Nadia Marlen Aasen. Growth, on linenmetabolism and beer brewing with kveik. Master's Thesis. Norwegian University of Life Sciences. 2020.]</ref>.  Genetically, or pieces kveik yeast strains form their own group of closely related domesticated ale strains that are a subgroup of wood with holes drilled through the "Beer 1" yeasts (Belgian/Germany/UK/US yeast strains) from the [http://www.cell.com/cell/fulltext/S0092-8674(16)31071-6 Gillons/White Labs (2016)] study that sequenced previously known ale strains and found them to make up two genetically related groups called "Beer 1" and "Beer 2" (see [[Saccharomyces#History_of_Domestication|''Saccharomyces'' History of Domestication]] and [http://www.garshol.priv.no/blog/374.html "A family tree for brewer's yeast logs"by Lars Marius Garshol]). Often ashes The closest related domesticated strains were used 3 German hefeweizen strains; however, this relation is likely just due to help dry both groups being hybrids rather than having any historic relation <ref name="Tyrawa_2017" />. None of the kveik quicklystrains sequenced by Preiss et al. (2018) contained the STA1 gene for diastatic activity, or which is expected since all of the diastatic yeasts belong to the "Beer 2" group <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2445690998792433/?comment_id=2446266075401592&reply_comment_id=2446269382067928&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Richard Preiss. Milk The Funk Facebook thread on kveik and the STA1 gene. 01/03/2018.]</ref>.  Although whole genome sequencing of more kveik strains is needed in order to fully flesh out a family tree of kveik <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2277955402232661/?comment_id=2279696338725234&reply_comment_id=2279736462054555&comment_tracking=%7B%22tn%22%3A%22R%2321%22%7D Richard Preiss. Milk The Funk Facebook group comment about the case two families of kveik yeast logs. 09/13/2018.]</ref>, based on the 6 strains that were lowered analyzed, kveik strains seem to be divided into two related genetic groups, with the fermentation vessel Simonatis Lithuanian strain and a Norwegian bread yeast falling outside of these two groups completely, which arguably categorizes them to collect not actually be considered "kveik". The two groups of kveik probably originated from two ancestors that were hybrids between a "Beer 1" yeast and wild yeast. Interestingly, the kveik cultures that have multiple strains have strains from both genetic groups of kveik. For example, Hornindal, Granvin, Laerdal, and Stordal Ebbergarden all contained strains from both genetic groups of kveik. Overall, their genetic diversity is wider than the genetic diversity of other "Beer 1" subgroups <ref name="Tyrawa_2017" />. See this [https://www.frontiersin.org/files/Articles/409253/fmicb-09-02137-HTML-r1/image_m/fmicb-09-02137-g002.jpg updated family diagram of yeast and then rolled ]. Preiss et al. (2018) also measured the fermentation characteristics of individual kveik strains in their study, the first published data in flour and allowed to dry this regard for kveik. At 86°F (30°C) they found that 11 of the 24 pure strains of kveik outperformed the best control strain (WLP002) in fermentation rate. There was still a few minutesvery wide range of attenuation rates between the kveik strains (60-90%). Of the 6 strains that had their DNA sequenced, then dipped again to repeat all but one of the Granvin strains fermented maltotriose. All of the processstrains tested were POF- (meaning they did not produce significant 4-vinylguaiacol phenol). The log was then hung One of these Stordal Ebbegarden strains also contained a unique mutation on the ''FDC1'' gene that results in the inability to dryproduce phenols and has not been reported before in science. Although dried They also found that kveik was said strains tend to last produce fatty acid esters at levels that are typical for months or maybe longerother domesticated yeast strains, such as ethyl caproate (pineapple, tropical; threshold 0.21 ppm), ethyl caprylate (tropical, apple, cognac; threshold 0.9 ppm), fresh and ethyl decanoate (apple; threshold 0.2 ppm). The kveik was always preferredstrains studied did not produce high levels of the isoamyl acetate ester (banana) and generally lower levels of the fusel alcohol isobutanol compared WLP001 and WLP002. Strangely, 5 of the 6 strains that were analyzed could form spores, which is not typical for brewers yeast <ref name="Tyrawa_2017" />. The kveik strains studied by Preiss et al. (2018) displayed unique abilities as far as withstanding stress in their environment. Most of the strains at least doubled their growth at 43°C and often given away grew to their maximum potential at 40°C, while the control strains WLP001, WLP002, and WLP029 showed limited growth at those who needed new temperatures. This demonstrates kveik 's ability to withstand high-temperature fermentations. All strains tested died at 45°C <ref name="Tyrawa_2017" />.  Kveik strains were also demonstrated by Preiss et al. (moldy 2018) to have a higher tolerance to alcohol than some of the domesticated strains tested (WLP001, WLP002, and WLP029), as well as unique flocculation characteristics. Most of the kveik strains doubled in growth in media with 14% ABV ethanol, and about half of them doubled in growth in 16% ABV ethanol media. Half of the strains of kveik was thrown away) were highly flocculant, but some other strains were very poor flocculators. It is possible that since kveik is a mixed culture of several strains of yeast that the highly flocculant strains assist the others in flocculation thus diminishing for the other strains to evolve flocculation properties <ref name="larsblog_kveikTyrawa_2017"/><.  See also:* [http://www.garshol.priv.no/blog/391.html "Where kveik comes from", an analysis of the Preiss et al. study by Lars Marius Garshol.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2277955402232661/ref>MTF thread post by Richard Preiss summarizing the study's findings.]

The general flavor profile of kveik yeast is ester-driven and non-phenolic, although a wide range of subtle differences can exist between strains. Kveik in its traditional form is ''not'' usually a single type blend of yeastclosely related strains. In fact The "Stranda" kveik was described as "lemon, nuts, grain, very likely the different kveik cultures don't even belong to the same speciesand straw" by Lars Marius Garshol. So the term The "Hornindal kveik" means with bacteria was described as "ancestral non-lab yeast" rather than any specific strain of yeast or any specific characteristic of the yeast itself. Furtherfruity, milky caramel, honey, only and mushroom with a small fraction of the kveik cultures that exist have been sampled so far, so what is described here applies only to the cultures explored so far. The ones that still exist only very unique aroma" <ref name="in the wildTyrawa_2017" may not fit this description/>.

The general flavor profile of kveik yeast is esterKveik has adapted to being fermented at relatively warm temperatures without producing off-drivenflavors (fusel alcohols, although a wide diacetyl, or acetaldehyde), usually in the range of differences exist between strains30-40°C (86-104°F), but also as high as 43°C (109°F). Kveik in its traditional form The beer is usually finished fermenting within a blend of closely related strainsday or two at these warmer temperatures. The "Stranda" Årset kveik was described has been fermented as low as "lemon, nuts, grain4°C (39°F), which produced a clean and strawdrinkable beer with a fruity aroma. They have a high alcohol tolerance of around 13-16% ABV <ref name=" by garshol_preiss_mbaa">[https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-4-1211-01.aspx How to Brew with Kveik. Lars Marius Garsholand Richard Preiss. MBAA Technical Quarterly, 2018 Q4.]</ref>. The "Hornindal kveik" with bacteria was described [http://www.omegayeast.com/ Omega Yeast Labs] describes their two isolates (Voss and HotHead) as "being non-phenolic, fruity, milky carameland complimenting American citrus hops. They also note that the yeast has a very high temperature range (~68-98°F or ~20-37°C), attenuates high, honeytends to flocculate well, and mushroom with a very unique aroma"also tends to ferment faster at the mid to high temperature ranges, while producing similar ester profiles throughout the entire temperature range. The "Muri Other kveik cultures generally produce subdued aromas below 20°C (68°F); different kveikcultures react differently at different fermentation temperatures <ref name=" was described as garshol_preiss_mbaa"earthy on />. Despite the fast fermentation timeframe that traditional farmhouse brewers employ and the high flocculation that some kveik have, some kveik and some beer styles/brewing conditions may still require or benefit from a more traditional brewing schedule. For example, some kveik may need more time to clean up diacetyl or hydrogen sulfide, to flocculate or settle out completely, or to completely finish attenuation. Keep mind that the nosefarmhouse beers, brewing techniques, and drinking culture differ quite a bit from modern beers, modern brewing techniques, and fruity tasting modern beer packaging/consumption. For example, shelf stability is generally not a concern for farmhouse brewers. Fermenting beer with hints of rubber kveik on the same fast time schedule and sulfur in the same ways as the traditional farmhouse beers and a thinner mouthfeel without making adjustments such as increased nutrients or increased conditioning time might result in less than the others" stellar beer for modern styles <ref name>[https://www.facebook.com/groups/MilkTheFunk/permalink/2804718906222972/?comment_id=2804964392865090&reply_comment_id=2805567092804820&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss, Ingo Janssen, and Dan Pixley. Milk The Funk Facebook group on not treating kveik as "kveik_testingsuper yeast">. 07/24/2019.]</ref>.

Kveik mixed cultures tend to be very flocculant, even though only about 48% of the individual strains are highly flocculant (it is thought that high flocculating strains help the lower flocculating strains to flocculate). Top-harvested kveik form a thick krausen and tends to float on top of liquid even when stored in the fridge, while bottom-harvested kveik tends to form a thin layer of krausen (see the [http://www.omegayeastgarshol.compriv.no/ Omega Yeast Labsdownload/farmhouse/kveik.html Farmhouse yeast registry] describes their two isolates to see which kveik cultures are top vs bottom harvested; the listed harvesting method should be continued so as being non-phenolic and fruityto continue to select for the correct strains). Harvested kveik can be stored in the refrigerator as a slurry, and complimenting survive 1-2 years (a starter should be made after about 6 months of American citrus hopscold storage). They also note that the yeast has a very high temperature range (~68Attenuation ranges from 60-98°F or ~20-37°C), attenuates high90% for single strains, tends to flocculate wellbut for mixed cultures, and also tends to ferment faster at the mid to high temperature ranges, while producing similar ester profiles throughout attenuation is usually on the entire temperature rangehigher side <ref name="garshol_preiss_mbaa" />.

Kveik cultures make identifying individual strains within them difficult because the strains are closely related and there is often not a clear distinction between "strains", nor is there a clear definition of what makes a strain truly unique within the total population of strains that are found in a single kveik culture. 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. What exactly is meant by "strain" within the context of kveik cultures has not been defined, and so discussing individual strains of kveik is an inadequate way of discussing kveik <ref name="preiss_strains">[https://www.facebook.com/groups/MilkTheFunk/permalink/2593762590651939/?comment_id=2593908627304002&reply_comment_id=2594146987280166&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss and Lars Garshol. Milk The Funk post about the subtle differences in strains in some kveik cultures. 04/04/2019.]</ref>.  Kveik cultures have a wide range of fruity aromas, which is a result of above-threshold production of fatty acid esters, such as ethyl decanoate and ethyl caprylate <ref name="garshol_preiss_mbaa" />. Richard Preiss from [[Escarpment Laboratories]] shared his sensory notes after doing trial fermentations with various kveik strains/cultures. Fermentations were at 30°C in standard wort (1.050, 20IBU) with single strains, not the mixed cultures. 2/3 tasters were blind to the beers and order prior to tasting. This is a single data point on sensory information <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1336954522999425/?comment_id=1407412439286966&comment_tracking=%7B%22tn%22%3A%22R%22%7D Sensory data on kveik strains shared by Richard Preiss on MTF. 09/15/2016.]</ref>:

* Muri 1 (not related to kveik genetically; later found to be Bavarian Weizen yeast) - Earthy, herbal, sulfury, apple, pear, very slight clove, not super dry despite ridiculous attenuation (~95%)

Note regarding Granvin strains: Preiss is still trying to sort out which Granvin yeasts are duplicates and which are unique. ===Lactic Acid Bacteria Contaminations===Some of the kveik cultures that are not isolated cultures have reportedly been contaminated with lactic acid bacteria. These contaminations probably occurred during handling of the yeast at some point. See [https://www.facebook.com/groups/MilkTheFunk/permalink/2092577524103784/?comment_id=2092603600767843&reply_comment_id=2092693610758842&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral's statements] regarding this issue. The lactic acid bacteria found in contaminated kveik cultures can be inhibited by ~10 IBU <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2117542431607293/?comment_id=2118202468207956&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral. Milk The Funk Facebook group thread about lactic acid bacteria in kveik cultures and sensitivity to IBU. 06/05/2018.]</ref>. See also:* [https://www.facebook.com/groups/MilkTheFunk/permalink/2101419559886247/?comment_id=2101443939883809&comment_tracking=%7B%22tn%22%3A%22R0%22%7D MTF subthread on bacterial infections in kveik.] ==Recent Yeast Lab Analysis and Commercial Availability==[[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].]]

Thanks ====Unpurified/Mixed Cultures vs Single Isolates====While brewers have made many claims about the difference of unpurified kveik cultures compared to efforts single isolates offered by Lars Marius Garshol and Håken Hveemyeast labs, and Norwegian farmhouse brewers Svein Riveneslittle 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, Sigmund Gjerneswhich 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, Bjarne Muri, Terje Raftevoldwhich is that the strains do not appear to out-compete each other. Normally, when two strains are combined and othersrepitched, kveik has been made commercially available one strain tends to rise to brewers around dominate the population over the other strains in the worldpopulation. Much This was not the case with kveik, which indicates some sort of mutual benefit between strains within the analysis has been performed by the original kveik mixed cultures <ref>[httphttps://www.ncyc.coyoutube.uk National Collection of Yeast Cultures (NCYC)]. See also the [http:/com/wwwwatch?v=sPHwItOxuK0 Dr.garsholMaitreya Dunham.privInterview on Escarpment Labs YouTube channel.no/download08/farmhouse18/kveik2021.html Kveik Registry] being maintained by Lars Marius Garshol</ref>(~44:30 mins in).

Analysis has also been performed at the Norwegian University of Science and Technology (NTNU) by [https://brage.bibsys.no/xmlui/handle/11250/2390204 Truls C Rasmussen], as well as [[Escarpment Laboratories]]. * [https://www.facebook.com/groups/MilkTheFunk/permalink/1398200433541500/?comment_id=1398379970190213&comment_tracking=%7B%22tn%22%3A%22R%22%7D MTF feedback on the NTNU analysis.] * [https://www.facebook.com/groups/MilkTheFunk/permalink/1336954522999425/ Updates to the Escarpment Laboratories analysis on MTF.] and their published paper [https://www.biorxiv.org/content/early/2017/09/27/194969 "Traditional Norwegian Kveik Yeasts: Underexplored Domesticated ''Saccharomyces cerevisiae'' Yeasts"].==Final Beer pH====

Kveik also tend to finish beers at a slightly low pH than conventional ale yeast and lager yeast. In general, most a survey of the cultures data from around 60 strains of yeast total, Escarpment Labs showed that kveik that strains on average finished around 4.25 final beer pH while conventional ale/lager yeast strains finished on average around 4.50 final beer pH for the same wort. This can have been analyzed contain more than one strain of ''S. cerevisiae'', which was an impact on the only species in all overall sensory nature of the kveik cultures analyzed by Escarpment Laboratories except for the Muri kveik. The Muri kveik contains For example, a single isolate lower pH is sometimes associated with the perception of what appears to be a domestic (human produced) hybrid between ''S. cerevisiae'', ''S. eubayanus'', thinner body as well as a harsher and ''S. uvarum''more astringent hop character. Genetically, kveik yeast form their own group The use of closely related domesticated ale strains that do not closely match buffering minerals in the "Beer 1" and "Beer 2" yeasts from mash such as baking soda, lime, or chalk, can help adjust the pH back up if desired <ref>[httphttps://www.cellescarpmentlabs.com/cellsingle-post/2019/fulltext10/S009220/Crispy-8674(16)31071brewing-6 Gillonswith-kveik Richard Preiss. Escarpment Labs blog post, "Crispy brewing with kveik: mind the pH gap." 11/26/White Labs (2016)2019. Retrieved 11/26/2019.] study that sequenced previously known ale strains (see </ref><ref>[httphttps://www.garsholfacebook.priv.nocom/groups/MilkTheFunk/permalink/blog3082701461758047/374Richard Preiss.html "A family tree Milk The Funk Facebook thread on kveik resulting in a lower pH for brewer's yeast" by Lars Marius Garshol])final beer. The closest related domesticated strains were WY1318 London Ale III™, WY2565 Kölsch™, and WY1007 German Ale™ 11/26/2019.]</ref name="Tyrawa_2017" />.

The kveik strains themselves can be divided into two major closely related genetic groupsThis tendency to producer slightly lower pH beers than normal brewing yeast is not universal, however. Fermentation conducted with the Muri and Lithuanian unpurified original kveik cultures may have different results than single isolate strains falling outside of these two groups completely. The two major genetic groups areFor example, [https: Granvin, Stranda, Laerdal and Voss, which all come //nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full Nadia Marlen Aasen's Master's thesis from the southern region Norwegian University of Norway except Life Sciences] found that the Stranda kveiksame wort (Weyermann Pilsner malt, and Sykkylven, Hornindal60 minute Magnum hops at 18 IBU, and Stordal, which all come from the northern region wort soaked in 1 kg of juniper twigs per 10 liters of Norway (the north and south regions are divided by the Jostedal glacier, which created both a geographical and cultural divide in Norway historicallywort)fermented with US-05 finished between 3. The Laerdal and Stordal 8-4.0 pH, Ørjasæter kveik strains fall inside of the finished at 4.1-4.2 pH, Gamlegrua kveik familyfinished at 4.1-4.3, but are genetic outliers and Gausemel kveik finished at 3.8-4.0 pH <ref name="Tyrawa_2017Aasen" />.

===Sigmund Gjernes's Voss Kveik===The [https://catalogue.ncyc.co.uk NCYC] found that a sample of Sigmund Gjernes's kveik was made up of three strains of ''S. cerevisiae''. No bacterial contamination was found. DNA fingerprinting found the strains to be closely related <ref>[http://www.garshol.priv.no/blog/materials/ncyc-3995-report.pdf Analysis of Sigmund Gjernes Voss yeast sample for Lars Marius Garshol, RÆLINGEN NORWAY. September 2014. Retrieved 01/20/2016.]</ref>. See [httpalso://www.garshol.priv.no/blog/301.html Larsblog Kveik analysis report] for more information. * [https://catalogue.ncycwww.coescarpmentlabs.ukcom/saccharomyces-cerevisiaesingle-3995 NCYC 3995 - original sample of kveik containing three strains of ''S. cerevisiae''.] * [https:post/2019/catalogue.ncyc.co.uk10/saccharomyces-cerevisiae-3996 NCYC 3996 - 1st isolate in the 3995 blend.]* [https://catalogue.ncyc.co.uk20/saccharomycesCrispy-cerevisiaebrewing-3997 NCYC 3997 with- 2nd isolate in the 3995 blend.]* [httpskveik "Crispy brewing with kveik://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3998 NCYC 3998 - 3rd isolate in mind the 3995 blendpH gap," by Richard Preiss at Escarpment Labs.]

====Propagation Characteristics====[[Omega https://www.mbaa.com/publications/tq/tqPastIssues/2022/Pages/TQ-59-3-1015-01.aspx Carriglio et al. (2022)] compared propagation characteristics between WLP001 (California Ale Yeast), WLP830 (German Lager Yeast Labs]] ), and WLP518 (Opshaug kveik), using modern yeast propagation methods (12.5°P wort, 25°C temperature, 14.7 grams of yeast nutrient, constant aeration, recirculated with a pump, and [[with a total propagation time of 26 hours). The Yeast Bay]] independently isolated one of study measured attenuation, FAN consumption, final cell density, and final biomass production. They found that Opshaug did not uptake FAD any differently than the strains from ale and lager yeasts. Opshaug had slightly less attenuation. They found that Opshaug kveik had a higher cell density than the Voss Kveikale and lager strain (~803 million cells per mL, versus ~461 million cells per mL for WLP001 and ~593 million cells per mL for WLP830). It is not known if these are the same Aasen's Master's thesis showed similarly higher levels of cell density for kveik strains, or which NCYC strain they correspond toversus US-05 during fermentation ([[Kveik#Temperature_and_Growth_Rate|Temperature and Growth Rate]] below). However, they are thought to be similar in their flavor profile The Opshaug kveik also nearly doubled the biomass production of ale and lager yeast <ref>[https://www.facebookmbaa.com/groupspublications/tq/MilkTheFunktqPastIssues/permalink2022/1207326749295537Pages/?comment_id=1207856785909200&reply_comment_id=1207859749242237&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation TQ-59-3-1015-01.aspx Comparison of Kveik with Lance Shaner Conventional Saccharomyces Brewing Strains for Propagation Characteristics, Biomass Production, and Lars Marius Garshol on MTFBiomass Conversion Rate​​. 01MBAA TQ https://doi.org/0410.1094/2016TQ-59-3-1015-01​. John C. Carriglio and Andrew J. MacIntosh. Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA. 2022.]</ref>. These characteristics may or may not extend to other kveik strains, and different propagation temperatures may produce different results for all characteristics measured. See also [[Kveik#Temperature_and_Growth_Rate|Temperature and Growth Rate]] below.

* ====Pitching Rate====Pitching rates for kveik are also one of the unique things about these cultures. Kveik cultures are traditionally pitched at a very low rate, perhaps somewhere around the 1-2 million cells/mL for 15-20°P wort. However, pitching at [http://wyeastlab.com/pitch-rates normal ale pitching rates] should not produce negative results, and brewers should experiment with the pitching rates for a given kveik strain of mixed culture and determine which pitching rates produce the most desirable results. Escarpment Labs recommends pitching 70% of normal pitching rates, but Richard Preiss reported no issues so far pitching at 25% of normal pitching rates <ref>[https://www.omegayeastfacebook.com/portfoliogroups/voss-MilkTheFunk/permalink/2808232119204984/?comment_id=2808521072509422&reply_comment_id=2812164392145090&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook thread on Escarpment Labs recommended kveikpitching rates. 07/ 27/2019.]</ref>. Omega Yeast Labs as recommends normal pitching rates for kveik, but reported no significant difference between under-pitching and normal pitching rates; however, reports of off-flavors might be related to extreme under-pitching and/or lack of nutrients <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2808232119204984/?comment_id=2808521072509422&reply_comment_id=2812793862082143&comment_tracking=%7B%22tn%22%3A%22R%22%7D Adi Hastings. Milk The Funk Facebook thread on under-pitching kveik and potential off-flavors. 07/27/2019.]</ref><ref>[https://youtu.be/7HVms3HSc9I?t=3803 Mark Schwarz. "Voss Norwegian KveikStrains and More with Omega Co-Founder Mark Schwarz" OYLat Texas Brewing Inc. 05/14/2019. Retrieved 07/27/2019.]</ref> (~1:03:20 mins in). Oxygen should be at least in the 5-8 ppm range, although 10-12 ppm might be beneficial. [[Kveik#Kveik_Ring.2FKveikstokk_and_Drying|Dried kveik cultures]] have a cell density of around 9-062 18 billion cells per gram of dried yeast (commercial pitches onlyFermentis has around 31 billion cells per gram by comparison), and so pitching as little as 10 grams of dried kveik into 100L of wort is fine. Dried kveik is generally rehydrated in first runnings for about 2-4 hours before pitching into the main batch (lautering in traditional farmhouse brewing can take a long time), with a [http://www.garshol.priv.no/blog/367.html yeast scream]* being traditional to ward off evil spirits. Kveik cultures are heavily dependent on nutrients, and wort that is lower than 1.050 can benefit from doubling nutrient additions <ref name="garshol_preiss_mbaa" />. Richard Preiss recommends 180+ ppm of free amino nitrogen (FAN), along with vitamins (yeast nutrient blends offered by many yeast labs should be able to satisfy these requirements; contact the vendor to find out the specified FAN dosage and vitamin content) <ref>[httphttps://www.theyeastbayfacebook.com/brewers-yeast-productsgroups/MilkTheFunk/permalink/2601801236514741/sigmunds-voss-?comment_id=2602693406425524&reply_comment_id=2758757460819117&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook post on FAN requirements for kveik . 06/30/2019.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2825984810763048/?comment_id=2827018853992977&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Yeast Bay Sigmund's Voss KveikFunk Facebook group thread on vitamin requirements for kveik. 08/03/2019.]</ref>.

[[Escarpment Laboratories]] presented the first [https://www.escarpmentlabs.com/single-post/2019/11/01/The full culture with all -impact-of-pitch-rate-on-kveik-ferments controlled experiment and data set] for how pitching rates might affect kveik. The lab fermented their Årset blend (a selection of several strains is available from Årset; see [[Saccharomyces#Mainiacal_Yeast|Mainiacal Yeast]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]), Ebbegarden (contains two strains from the original Ebbegarden), the Escarpment Labs Voss single isolate, the Escarpment Labs Raftevold's Hornindal (contains two strains from the original Raftevold Hornindal), and the Vermont ale strain which was used as the control. The strains were fermented at 20ºC (the lab would have preferred to ferment at a warmer temperature, but this was a part of a much larger fermentation experiment with many other brewing strains and they were limited due to limited temperature control equipment). The pitch tested rates were:# '''1 M/mL''' (1 million cells per mL, 10% of a typical pitch rate)# '''7 M/mL''' (7 million cells per mL, 70% of a typical pitch rate)# '''10 M/mL''' (10 million cells per mL, a typical pitch rate)

====Tips For Use====* [https:They monitored specific gravity, FAN consumption, pH change, alcohol//www.facebook.com/groups/MilkTheFunk/permalink/1230684866959725/?comment_id=1237755416252670&comment_tracking=%7B%22tn%22%3A%22R%22%7D Tips from Andrew Rathband glycerol production, and Lars Garshol on MTF.]* [http://ryanbrews.blogspot.com/2016/10/norwegian-table-beeraroma compound production (using GC-review.html Ryan Brews Blog; Norwegian Table Beer review using The Yeast Bay's Voss Kveik.]* See also the [[Saccharomyces]] page for vendor tips.* Richard Preiss recommends that Voss Kveik can go as high as 13% ABV, but also needs high nitrogen nutrients (especially for a wine fermentationMS) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1779931092035097/?comment_id=1780016285359911&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lars Marius Garshol and Richard Preiss on Voss alcohol tolerance. Milk The Funk Facebook groupAll ferments were performed in triplicate. 08/04/2017.]</ref>.Their major findings are listed as follows:

===Svein Rivenes* 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 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.* No discernible trend in over all ester production depending on pitch rate, although there were some differences depending on ester type and kveik.* Kveik produce more organic acids than Vermont Ale yeast, duplicating results from the previous Escarpment Labs study on kveik.* 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 Kveik===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].

Brewer Svein Rivenes deposited a sample White Labs also published data on their website regarding pitch rate and temperature differences for four of their kveik in 2009 via Håken Hveemisolates: WLP518 (Opshaug from Stranda), WLP519 (Langlo from Stranda), WLP520 (Gjernes from Voss), and WLP521 (Raftevold from Hornindal). Four trials were conducted total, with two trials at 0.25 mil cells/mL/°P (low pitch rate) at 20°C and 32°C, and two trials at 0.75 mil cells/mL/°P (high pitch rate) at 20°C and 32°C (see [[Kveik#Temperature_and_Attenuation|pitch rate/temperature and attenuation differences]] below). They measured diacetyl and acetaldehyde differences between the four fermentations. No bacterial contamination was Of the significant results, they found the following: <ref name="kveik_testingwhite_labs_experiment">[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>. Seven strains were isolated from the blend.

* [https://catalogueWLP518 produced higher acetaldehyde at a high pitch rate at 32°C, but not at 20°C.ncyc.co.uk/saccharomyces-cerevisiae-3545 NCYC 3545 - original sample of kveik containing seven strains of ''S. cerevisiae''.] * [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3546 NCYC 3546 - 1st isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3547 NCYC 3547 - 2nd isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3547 NCYC 3548 - 3rd isolate in WLP519 produced higher acetaldehyde at a high pitch rate at 20°C, but the 3545 blendopposite was true at 32°C.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3549 NCYC 3549 - 4th isolate in the 3545 blendWLP520 produced slightly more diacetyl and acetaldehyde at a high pitch rate at 20°C and 32°C.]* [https://catalogueWLP521 produced more diacetyl at a low pitch rate at 20°C, and sightly higher at 32°C.ncyc.co.uk/saccharomyces-cerevisiae-3550 NCYC 3550 - 5th isolate in the 3545 blendIt also produced significantly more acetaldehyde at a high pitch rate, especially at 32°C (less so at 20°C).]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3551 NCYC 3551 - 6th isolate in White Labs reported that their sensory panel preferred the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3552 NCYC 3552 - 7th isolate in beers fermented at the 3545 blendwarmer temperature of 32°C vs 20°C (data not published).]

===John Nornes's See also:* [https://www.masterbrewerspodcast.com/156 MBAA podcast with Richard Preiss and Iz Netto from Escarpment Labs on using kveik.]* [[Kveik#Using_Dried_Kveik_and_Viability_Over_Time|Dried kveik viability over time.]]* [http://brulosophy.com/2019/11/25/yeast-pitch-rate-impact-of-underpitching-kveik-yeast-exbeeriment-results/ Brulosophy experiment testing pitching rate of Voss Kveik===.]

Martin Warren collected ====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 sample from brewer John Nornes in Voss in 2015slightly 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. They were also higher than the optimal growth of US-05. The kveik has been analyzed by NCYCcultures tended to reach peak cell growth at around day 2 or 3, and then experienced a slight decline until day 7, but with this decline after day 2 or 3 being slightly steeper at the strains have hotter incubation temperature of 37°C. The warmer incubation temperature of 37°C did not been assigned numbers yetresult 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===Bjarne Muri's Olden "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]).

* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4045 NCYC 4045 - Two related strains of ''Saccharomyces'' kveik.] ====Temperature and Attenuation====** Also packaged by [https://www.whitelabs.com/ White Labs] as WLP6788 and available from [http://www.bryggselv.no/ Bryggselv.no]. US customers can send an email Higher fermentation temperature seems to "post @ bryggselv.no". See [http://www.garshol.priv.no/blog/329.html source information not have a large impact on Lars Garshol's blog] for brewing notesfinal gravity and attenuation. Species currently unknown, but most closely related to bayanus / pastorianus / uvarum / arboricolus <ref>[https://wwwnmbu.facebookbrage.com/download/950176781672127/1845813_funitsunit.pdf Accugenix Report from White Labs on WLP 6788. Posted by Eskild Alexander Bergan on Milk The Funk. 6/4/2015.]<no/ref>.** Whole-genome sequencing by Kristoffer Krogerus suggests that this is a hybrid between ''S. cerevisiae'' and ''S. uvarum'' with introgressions from ''S. eubayanus''; it is also POF+ (all other kveik strains tested by Richard Preiss have been POFnmbu- <ref>[https:xmlui/handle/www.facebook.com/groups/MilkTheFunk/permalink/133695452299942511250/2681970?comment_idshow=1510478635647012&reply_comment_id=1510501832311359&comment_tracking=%7B%22tn%22%3A%22R9%22%7D MTF conversation with Richard Preiss of Escarpment Labs regarding POF of kveik strains. 12/14/2016.full Aasen's Master's thesis]</ref>). <blockquote>"This is an unusual hybrid to see reported statistically insignificant or minimal differences in brewing environments, but has been found in wine fermentations. Hopefully we'll be able to figure out some hints on what finishing gravities at different fermentation temperatures for the origin of this strain is three kveik cultures tested (e.g. is it a wine hybrid that has been adapted to brewing conditions, or could it be a natural hybrid between a brewing strain and a wild S. uvarum strain?). The high attenuations seem to suggest it does not have a wine background. Lager yeast is also a hybridØrjasæter, but between S. cerevisiae x S. eubayanus. S. uvarumGamlegrua, like S. eubayanus, is relatively cold-tolerant, so it is possible that Muri does well in low temperatures as well. Unlike lager yeasts, this strain has functional PAD1 and FDC1 genes making it POF+ (as has been mentioned previously). What is also interesting is the contributions from S. eubayanus; what genes (and are they significant somehowGausemel) and where did they come from (from a lager strain or a wild S. eubayanus strain)? Many questions, but hopefully we can answer some of them!" ~ Kristoffer Krogerus <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1336954522999425/?comment_id=1510478635647012&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Richard Preiss on MTF regarding Muri DNA analysis. 12/14/2016.]</ref></blockquote>

{| class="wikitable sortable"|-! Yeast/Kveik <ref name="Aasen" /> !! Temp (°C) !! Original Gravity !! Final Gravity |-| rowspan=Stein Langlo's Stranda Kveik"2"|Gamlegrua || 30 || 1.076 || 1.017|-| 37 || 1.076 || 1.018|-| rowspan="2"|Gausemel || 30 || 1.076 || 1.015|-| 37 || 1.076 || 1.017|-| rowspan="2"|Ørjasæter || 30 || 1.076 || 1.015|-| 37 || 1.076 || 1.019|-| rowspan="2"|US-05 || 22 || 1.076 || 1.011|-| 30 || 1.074 || 1.013|-|}

* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4021 NCYC 4021 - Only one strain White Labs also reported only minor differences in final apparent attenuation and ABV for four of ''S. cerevisiae'' could be revived from this their kveik.] <ref name="kveik_testing">[http://www.garshol.priv.no/blog/329.html "Kveik testing". Larsblog. 05/05/2014. Retrieved 01/20/2016.]</ref>** Also available from [httpisolates://www.omegayeast.com/portfolio/14158-2/ Omega Yeast Labs as "HotHead Ale" OYL-057.]

{| class="wikitable sortable"|-! scope="col" style=Terje Raftevold's Hornindal "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|-|}

Terje's kveik was mixed with 2{| class="wikitable sortable"|-3 other kveiks. This probably explains the wider variety of isolated strains. It also contains bacteria, and these bacteria seem to be contributing positively to the aroma (and they don't sour the beer). See ! scope="col" style="width: 220px;" | Yeast/Kveik <ref name="white_labs">[httphttps://www.garsholwhitelabs.priv.nocom/blog/329news-update-detail?id=69&type=NEWS White Labs website.html "The Kveik testingExperiment"] and [http:. 05/02/www2022.garsholRetrieved 06/11/2022.priv]</ref> !! Temp (°C) !! Apparent Attenuation at 0.no25 mil cells/blogmL/343°P !! Apparent Attenuation at 0.html 75 mil cells/mL/°P |-| rowspan="Hornindal: interviews and collecting kveik2"] on Larsblog for more information| WLP519 (Langlo from Stranda)|| 20 || 87.5 || 89.8|-| 32 || 90.6 || 91|-|}

* [https://catalogue.ncyc.co.uk/saccharomyces{| class="wikitable sortable"|-cerevisiae-4051 NCYC 4051 - the original sample of kveik containing eight strains of ''S. cerevisiae''.] * [https! scope="col" style="width:220px;" | Yeast//catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4058 NCYC 4058 - 1st isolate in the 4051 blend.]* Kveik <ref name="white_labs">[https://catalogue.ncycwww.cowhitelabs.ukcom/saccharomycesnews-cerevisiaeupdate-4060 NCYC 4060 - 2nd isolate in the 4051 blenddetail?id=69&type=NEWS White Labs website. "The Kveik Experiment".]* [https:05/02/catalogue2022.ncyc.co.ukRetrieved 06/11/saccharomyces-cerevisiae-4063 NCYC 4063 - 3rd isolate in the 4051 blend2022.]* [https:</ref> !! Temp (°C) !! Apparent Attenuation at 0.25 mil cells/catalogue.ncyc.co.ukmL/saccharomyces-cerevisiae-4064 NCYC 4064 - 4th isolate in the 4051 blend°P !! Apparent Attenuation at 0.]* [https:75 mil cells/mL/catalogue.ncyc.co.uk/saccharomyces°P |-cerevisiae-4067 NCYC 4067 - 5th isolate in the 4051 blend.] * [https://catalogue| rowspan="2"| WLP520 (Gjernes from Voss) || 20 || 79.ncyc9 || 80.co.uk/saccharomyces33|-cerevisiae-4068 NCYC 4068 - 6th isolate in the 4051 blend| 32 || 82 || 82.]8* [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.]|}

Two strains are packaged together as a blend by [[Escarpment Laboratories]] as their [http{| class="wikitable sortable"|-! scope="col" style="width:220px;" | Yeast//www.escarpmentlabs.com/strains Hornindal Kveik Blend]. <ref name="white_labs">[https://www.mainiacalyeastwhitelabs.com/online-shop/kveiknews-raftevoldupdate-grd Mainiacal Yeast detail?id=69&type=NEWS White Labs (contains lactic acid bacteria from the original sample)] and [http:website. "The Kveik Experiment". 05/02/www.omegayeast2022.comRetrieved 06/portfolio11/hornindal-kveik/ Omega Yeast Labs (does not contain lactic acid bacteria)2022.] </ref>Private correspondence with Adi Hastings of Omega Yeast Labs by Dan Pixley!! Temp (°C) !! Apparent Attenuation at 0. 0325 mil cells/27mL/2018°P !! Apparent Attenuation at 0.<75 mil cells/mL/ref> sell the native blend°P |-| rowspan="2"| WLP521 (Raftevold from Hornindal) || 20 || 89.1 || 89.8|-| 32 || 89.8 || 89.8|-|}

===Olav Gausemel's 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 Kveik===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>.

This is Comparing fermentation of the three kveik Terje Raftevoldstrains 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 branched off from in cultures performed about the 1990s. Olav says he has mixed it same as other ale yeasts, with M15 Empire Ale from Mangrove Jack's and some other kveiks 1-2 times in ale strains completing fermentation faster than the meantimekveik strains tested. It Comparing all of the trials, Lallemand Voss was collected for comparison purposesthe 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. Little com/post/is known about this -kveik-thermophilic-or-thermotolerant-fermentation-rates-part-2 Dmitri Kits. "Are kveik, but it is described in Rasmussen's thesisthermophilic or thermotolerant: fermentation rates part 2." DEUX KANADIER BRÄU blog. 02/01/2021. Retrieved 02/03/2021.]</ref>.

===The Lida 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>.

From Samuel Lien in Grodås[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, Hornindaland one Sigmund Voss strain) attenuated efficiently between 22 and 40°C. Collected by William HoldenWith the exception of Hornindal2, Ebbegarden, and Leardal strains, the other three kveik strains also performed well at 42°C. Samuel got In comparison, none of the kveik control strains (Cal ale, Vermont, Kolsch, and "St. Lucifer" from Hans ØenEscarpment Labs) attenuated well at 42°C. Out of the control strains, who moved only the "St. Lucifer" from Hornindal from Faleide in StrynEscarpment 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, so Hornindal1 and Laerdal completed fermentations similar to the yeast is originally from StrynKölsch and Cali strains. In addition, Hornindal1 completed a 12°C fermentation within 10 days. Øen is deadOverall, the kveik strains had a shorter lag phase and faster fermentation rates over a wide range of temperatures between 15-42°C, but Lien is aliveand they generally consumed glucose and maltose faster than the control strains at each of their optimal fermentation temperatures. Pitch temperature 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" />.

===Lars Andreas TomasgardFoster et al. (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/thawing and higher temperatures. Unlike other brewing strains which break down trehalose at the end of fermentation, kveik keeps it. This might explain how kveik strains are able to tolerate higher temperatures, 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, Hornindal==and this might explain why kveik strains tend not to consume maltotriose <ref name="Foster_2021" />.

Lars Marius Garshol collected this from Lars Andreas ====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 Kornøl Festival37°C fermentation, suggesting that prolonged exposure to the warmer temperature may have dissipated these esters. More information needed 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" />.

===Dagfinn WendelboIt 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 Lærdal 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 kveikcultures 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" />.

Arvid Solheim collected this For the kveik from Dagfinn Wendelbo cultures Gamlegrua and Gausemel, Aasen reported elevated levels of acetaldehyde were found at Ljøsne in Lærdalthe warmer fermentation temperatures of 37°C, but not for Ørjasæter or US-05. Wendelbo lost his own kveik a couple The aldehyde 2-methyl-propanal was elevated at 37°C for all four of years agothe cultures tested (Gamlegrua, Gausemel, Ørjasæter , and got this from Per GjermannUS-05). As far as I understand it originates with Gjermann The aldehydes 2-methyl-butanal and 3-methyl-butanal, and the ketone diacetyl, from were not significant for any of the farm Stødno in Lærdalcultures 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===Hans Haugse"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 Granvin kveik===summary on MTF], and [https://brulosophy.com/podcasts/the-bru-lab/ Bru Lab Podcast Episode 031 - Kveik Fermentation Temperatures w/ Richard Preiss].

Commercially available * [https://docs.google.com/spreadsheets/d/1I4-xrQlr3bdBOcgfuCS92pg_3acNSvlraIxY_DiYZOM Google Spreadsheet of anecdotal experiences the fermentation characteristics and flavor of different kveik cultures (translate from Norwegian).]* [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, and Simonaitis.]* [Saccharomyces#Mainiacal_Yeast|Mainiacal Yeasthttps://www.facebook.com/groups/MilkTheFunk/permalink/2965991863429008/ Travis Morita's experiment with a simple wort and sensory testing using DraughtLab and 7 blind tasters; kveik tested: Voss (Imperial Loki), Hornindal (Omega), Oslo (Bootleg Biology), Ebbegarden (original culture), Framgarden (original culture), and Opshaug (White Labs).]* [http://brulosophy.com/2019/10/07/fermentation-temperature-bootleg-biology-oslo-kveik-yeast-exbeeriment-results/ Brülosophy blind triangle test of a Helles Exportbier style wort fermented with Bootleg Biology's OSLO at either 64°F/18°C or 98°F/37°C.].

===Sigurd Johan Saure's Sykkylven kveik=Various Interesting MTF Threads====

Originates * [https://www.facebook.com/groups/MilkTheFunk/permalink/2183542451673957/ MTF thread with tips and experiences with brewer Sigurd Johan Saure, various low pitching rates with different kveik cultures.][http://www.milkthefunk.com/w/images/3/3e/MTF_thread_with_tips_and_experiences_with_various_low_pitching_rates_with_different_kveik_cultures.jpg Archive]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2198297083531827/ MTF thread on dry hopping at Tormodgarden warmer temperatures when fermenting with kveik.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2246395795388622/ MTF thread on getting nail polish from some kveik cultures and where that might come from.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2263497213678480/?comment_id=2264954790199389&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss recommendations on avoiding sulfur in Aurdal in Sykkylvenkveik fermentations.]* [https://www.facebook. Sigurd says com/groups/MilkTheFunk/permalink/2483174985044034/ MTF thread by Zach Taggart on kveik producing esters similar to levels produced by kolsch yeast, and checking the yeast has definitely been reused since his greataccuracy of hyping kveik flavor profiles.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2353047698056764/ Brewing Pilsner-great-grandfather's timelike styles with good clarity.]* [https://www.facebook. His great-grandfather mixed it com/groups/MilkTheFunk/permalink/2356853714342829/ NEIPA with another yeast from a friend in the 1950sVoss Kveik, including an attenuation graph.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2483174985044034/ Kveik and ester production.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2489850817709784/ Finding traditional farmhouse ale made commercially, after the yeast "got weak"and commercial beers that conflate tradition.]* [https://www.facebook. Collectedcom/groups/MilkTheFunk/permalink/2530669523627913/ Fermenting at colder temperatures, but not sent to the NCYC yetincluding lager temperatures.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2783318115029718/ Discussion on blending different kveik isolates or original kveik cultures.]

===Ebbegarden, StordalLactic Acid Bacteria and Wild Yeast Contaminations===Some of the kveik cultures that are not isolated cultures have reportedly been contaminated with lactic acid bacteria. These contaminations probably occurred during handling of the yeast at some point. See [https://www.facebook.com/groups/MilkTheFunk/permalink/2092577524103784/?comment_id=2092603600767843&reply_comment_id=2092693610758842&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral's statements] regarding this issue. The lactic acid bacteria found in contaminated kveik cultures can be inhibited by ~10 IBU <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2117542431607293/?comment_id=2118202468207956&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral. Milk The Funk Facebook group thread about lactic acid bacteria in kveik cultures and sensitivity to IBU. 06/05/2018.]</ref>. Traditionally, if contaminating microorganisms start having an impact on the flavor of the beer, the brewer would throw away their kveik and borrow a fresh culture from a neighbor <ref name="garshol_preiss_mbaa" />.

This kveik comes from Jens Aage Øvrebust, and was collected by William Holden. Jens originally brewed raw ale, but started boiling the wort because his beer became sour now and then. Pitch at 28C, harvest yeast from the top after a couple of daysSee also:* [https://www. Prefers not to let the yeast go over 30facebook. Usually ferments 4-6 days. Sent to NCYC and NTNU, but no results yet. Jens usually ferments down to an SG of 1010, because he doesn't want the beer sweet. He says the yeast has always been com/groups/MilkTheFunk/permalink/2101419559886247/?comment_id=2101443939883809&comment_tracking=%7B%22tn%22%3A%22R0%22%7D MTF subthread on bacterial infections in the valley as far as he knowskveik.]

Appears ====Juniper Antimicrobial Effect====Juniper twigs partially inhibit ''Lactobacillus'' growth. Juniper needles, ripe berries, and unripe berries have little to have an unusual relationship with hopsno significant impact. Juniper is often used in farmhouse brewing. Sometimes it is used as a mash filter, so beware that this yeast may accentuate and sometimes it is used to make a juniper infusion called "einerlog" which is sometimes used for the hop bitterness in your beersmash water <ref name="Aasen" />. Jens says he only dry-hops himself See [[Lactobacillus#Other_Plant_Type_Tolerance|''Lactobacillus'' "Other Plant Type Tolerance"]] for more information.

===Framgarden, Stordal=Kveik Ring/Kveikstokk and Drying==[[File:Kveikstokk.JPG|thumb|300px|right|Kveikstokk with yeast slurry on it. Images provided by [https://www.facebook.com/groups/MilkTheFunk/permalink/2237938229567712/ Antonio Golia ("Homebrew Condor").]]]

From Petter B Øvrebust at 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 neighbouring farm "gjærkrans" or "yeast wreath" in StordalNorwegian when used for yeast <ref>[https://twitter. Collected by William Holdencom/larsga/status/1118151239173328896 Lars Marius Garshol. Petter still brews raw ale Twitter feed. 04/16/2019.]</ref>) or kveikstokk through the krausen of a fermenting beer, pitches at 30Cand 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, ferments 2-3 days''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>.

Commercially available from See [[SaccharomycesKveik#Mainiacal_YeastTemperature_and_Growth_Rate|Mainiacal YeastTemperature and Growth Rate]]above for a scientific explanation of why kveik can survive drying while other typical brewing yeast strains cannot.

===Midtbust, StordalDrying Instructions===* [https://www.facebook.com/groups/MilkTheFunk/permalink/2237938229567712/?hc_location=ufi MTF thread with images of using a kveikstokk.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2329264870435047/ MTF thread on drying kveik on parchment paper.] See also this [http://mutedog.beer/blog/how-to-dry-yeast post by Matt Spaanem on drying yeast (including some wild yeast strains) on parchment paper].* [https://www.facebook.com/groups/MilkTheFunk/permalink/2257085904319611/ MTF thread on successfully drying Omega Yeast Lab's Hornindal kveik using a dehydrator.]* [http://suigenerisbrewing.com/index.php/2019/04/25/drying-kveik-2-months/ Bryan Heit's drying instructions using a jerky dehydrator and viability testing of dried kveik over a few months (see previous parts as well).] * [https://www.facebook.com/groups/MilkTheFunk/permalink/2858608184167377/ Rodrigo Borges de Azevedo's method of drying with 100% cotton or cotton blended with linen or polyester.]* [http://www.garshol.priv.no/blog/291.html "Brewing with kveik" by Lars Garshol, with an example of using a yeast ring.]* [http://mutedog.beer/blog/kveikstokk-beer/ Matt Spaanem's blog post on using a smaller kveikstokk for a wild caught yeast culture.]* [https://homebrewingcondor.blogspot.com/2018/08/conservare-il-kveik-su-legno-kveikstokk.html Antonio Golia's write up on making and using a kveikstokk (in Italian; use an online translator).]* [https://escarpmentlabs.com/blogs/resources/arcane-brewing-techniques-brewing-with-a-kveik-ring "Arcane Brewing Techniques: Brewing with a Kveik Ring," Escarpment Labs blog article by Jérémie Tremblay, Brasserie Independante Baleine Endiablée.]

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, ===Using Dried Kveik and that it should be kept at this temperature during fermentation. Usually ferments about 3 days. Midtbust harvests the yeast from the top.Viability Over Time===

Commercially available Dried kveik should be stored in the freezer, and has been known to be recoverable after 20 years when stored in this way. While recovery of very old dried kveik may be possible using microbiological techniques, very old dried kveik might not be viable enough for brewers to revive using simple starter techniques. [http://suigenerisbrewing.com/index.php/2019/08/28/drying-kveik-the-grand-finale Microbiologist Dr. Bryan Heit measured the viability of kveik] that was dried using a dehydrator and stored in a home freezer and found that viability decreased by about 6-8% per month. Dr. Heit estimated (and then later confirmed via cell counts) that at 6 months, the kveik would be at about 50% viability, which is good enough to pitch directly into wort without a starter. Therefore, if the kveik has been frozen for 6 months or less, dried kveik can be thawed and simply added to a liter or so of ~30°C (86°F) wort for 2-4 hours before adding that to the main batch of wort. If the dried kveik is older than 6 months, a starter is recommended. Dr. Heit used Voss kveik for his experiment, and included some limitations such as sample size, using kveik from a yeast cake instead of using fresher yeast from top cropping or a starter, using a yeast cake with a high hop content (while hops are not toxic to yeast, a high content of hops could further stress the yeast), using a dehydrator that had high and fluctuating temperatures instead of a better quality dehydrator (Dr. Heit recommends drying at 35-40°C), and probable under-estimates of viability due to using trypan blue dye, which is known to stain both dead cells and cells that are alive but are undergoing cell division <ref name="garshol_preiss_mbaa" /><ref>[[Saccharomyces#Mainiacal_Yeast|Mainiacal Yeast]http://suigenerisbrewing.com/index.php/2019/08/28/drying-kveik-the-grand-finale Dr. Bryan Heit. Sui Generis Blog post about dried kveik viability over time. 08/28/2019.]</ref>.

Jarle brought this kveik to ===History and Crafting How To's===* [https://www.academia.edu/38819003/Scandinavian_Yeast_Rings_-_the_curious_case_of_the_Twisted_Torus "Scandinavian Yeast Rings - the curious case of the Kornøl FestivalTwisted Torus," by Susan Verberg, where he gave it to Lars Marius Garshol2019.] * [https://www.facebook.com/groups/MilkTheFunk/permalink/2236226959738839/ MTF thread on building a kveik ring.]* [https://poppylandbrewer.blogspot. Jarle originally got the com/2016/01/making-yeast from Tore Hjelle in Eidsdal in 1979-1980, so the yeast comes from Eidsdalring.html?m=1 Poppyland Brewer instructions on how to build a kveik ring.]* [http://www.georgehart.com/rp/torzle/torzle. Jarle has kept the yeast ever since, html Instructions on building a kveik ring and he says history information by George Hart.]* [http://www.garshol.priv.no/blog/264.html "I've watched it like gold.Kveik: Norwegian farmhouse yeast" Jarle pitches at 31 degreesby Lars Garshol, and doesn't want with images of ancient kveikstokk.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/1505381572823385/ MTF thread on an old kveik ring from Vågå that was sent to hopefully revive the old dried kveik on the fermentation to go above 36 degrees. He ferments roughly 30 hoursring.]* Step by step video instructions by Jeff Pryor:* <youtube height="200" width="300">tLpTtqUvDw4</youtube>

===Jakob Torp Årset, GeirangerKveik 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.]

Jakob brought ==Commercial Availability==This is a summary of commercially available kveik cultures. See the above descriptions, the [http://www.garshol.priv.no/download/farmhouse/kveik.html Farmhouse Yeast 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 Kornøl Festivalstrains 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 he gave 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 Lars Marius Garsholus). More information needed Commercially available non-kveik landrace farmhouse yeast are listed on the [[Landrace Yeast]] page.

{| class="wikitable sortable"|-! Kveik || [http://www.garshol.priv.no/download/farmhouse/kveik.html Registry Num] !! Yeast Lab !! Package !! Notes|-| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Omega Yeast Labs]] || Voss Kveik OYL-061 || Single strain isolate. [[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 <ref name="voss_omega_TYB">[https://www.facebook.com/groups/MilkTheFunk/permalink/1207326749295537/?comment_id=1207856785909200&reply_comment_id=1207859749242237&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lance Shaner and Lars Marius Garshol on MTF. 01/04/2016.]</ref>.|-| 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.|-| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Sleight Beer Lab]] || Gebo Nordic Yeast Pitch || Single strain isolate; sold dried.|-| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Imperial Yeast]] || Loki || A single strain isolate; likely to be the same isolate as the Omega Voss Kveik OYL-061 isolate <ref>[https://www.facebook.com/Imperialyeast/videos/322721574949175/?comment_id=322727671615232&reply_comment_id=323820638172602&comment_tracking=%7B%22tn%22%3A%22R%2311%22%7D Imperial Yeast. Facebook post on Imperial Yeast Facebook page. Retrieved 07/12/2019.]</ref>.|-| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[East Coast Yeast]] || ECY43 Nordic Farmhouse || Single strain isolate.|-| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || Fermentum Mobile (Poland) || FM53 Voss kveik || Single strain isolate.|-| Sigmund Gjernes's Voss <ref>Private correspondence with Inland Island sales staff by Dan Pixley. 04/05/2019.</ref> || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Inland Island Brewing & Consulting|Inland Island Yeast Laboratories]] || INIS-441 Norwegian Farmhouse || Single strain isolate|-| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || Community Cultures Yeast Lab || The Fruity Norwegian (formerly called "Kveik", and "The Fruity Norwegian" was formerly the brand name for a different unknown kveik culture that the company removed from market <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2979432392084955/?comment_id=2990732884288239&reply_comment_id=2990805934280934 Mara Louise Young. Milk The Funk Facebook thread on Community Cultures Kveik cultures. 10/21/2019.]</ref>) || Single strain isolate|-| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Propagate Lab]] || MIP-340 Voss Kveik Isolate || Single strain isolate.|-| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || Yeastlab (Brazil) || YLB1010 - Kveik 01 || Single strain isolate <ref>[http://www.yeastlab.com.br/produtos/ylb1010---kveik-01 Yeastlab (Brazil) website. Retrieved 10/18/2019.]</ref>.|-| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || Lallemand Brewing || Voss Kveik Ale Yeast || Single strain isolate <ref>[https://twitter.com/LallemandBrewUK/status/1192040024231096322/photo/2 Robert Percival. Twitter. 11/06/2019. Retrieved 11/24/2019.]</ref>. See [https://www.facebook.com/groups/MilkTheFunk/permalink/3477426352285554/?comment_id=3479035945457928&reply_comment_id=3479722155389307 this MTF comment] from a Lallemand representative regarding cell counts in this product. See [https://www.deuxkanadierbraeu.com/post/voss-kveik-optimum-fermentation-temperature "Voss kveik optimum fermentation temperature,"] for a data point on attenuation rate at different temperatures with this strain (note that this data may not be reproducable with other strains isolated from Sigmund Gjernes kveik by other yeast labs).|-| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Kveikshop]] (DEFUNCT)|| #1 Sigmund Gjernes || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Jasper Yeast]] || JY247 - Voss Kveik || Single isolate. <ref name="jasper_kveik">[https://jasperyeast.com/yeast/kveik "Kveik. Jasper Yeast Website.]</ref>|-| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Kveik Yeastery]] || K.1 Voss || The full, unpurified (no microbes isolated or removed other than bacteria) culture. Dried format.|-| 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).|-| Stein Langlo's Stranda || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv3 3] || [[Kveikshop]] (DEFUNCT)|| #3 Stranda, Langlo || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Escarpment Laboratories]] || Hornindal Kveik Blend || Two strains isolated from the original culture. |-| 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 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2985684801459714/?comment_id=2985881488106712&reply_comment_id=2997562893605238 Breno B Jorge. Correspondance with Bio4 staff; reported in Milk The Funk Facebook group. 10/22/2019.]</ref> || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || Bio4 (Brazil) || SY081 Norwegian Kveik || Single strain isolate <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>.|-| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[The Yeast Bay]] || Hornindal Kveik || Single isolate; characterized as "stone fruit and tropical esters".|-| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Imperial Yeast]] || A46 Bartleby || Single isolate; characterized as "pineapple, apricot and peach aromas".|-| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Kveikshop]] (DEFUNCT)|| #5 Hornindal, Raftevold || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| 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>. |-| Sigurd Johan Saure's Tormodgarden || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv8 8] || [[Escarpment Laboratories]] || Tormodgarden Kveik || Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />.|-| Sigurd Johan Saure's Tormodgarden || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv8 8] || [[Kveikshop]] (DEFUNCT)|| #8 Tormodgarden, Saure || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| Ebbegarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv9 9] || [[Sleight Beer Lab]] || Ehwaz Nordic || Single strain isolate; sold dried.|-| 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]] (DEFUNCT)|| #9 Ebbegarden, Øvrebust || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| Ebbegarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv9 9] || [[Kveik Yeastery]] || K.9 Ebbegarden|| The full, unpurified (no microbes isolated or removed other than bacteria) culture. Dried format.|-| 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] || [[Propagate Lab]] || MIP-344 Kveik Framgarden || |-| Framgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv10 10] || [[The Yeast Bay]] || Framgarden Kveik || Single isolate; described as "melon and cantaloupe esters". |-| Framgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv10 10] || [[Escarpment Laboratories]] || Framgarden Kveik || Blend of multiple isolates from the original Framgarden <ref>Private correspondence with Richard Preiss by Dan Pixley. 05/27/2020.</ref>. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />.|-| Framgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv10 10] || [[Imperial Yeast]] || A36 POG || Single isolate; described as "tropical fruit aromas". |-| Framgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv10 10] || [[Kveikshop]] (DEFUNCT)|| #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]] || JY224 - Arset Kveik Blend || A blend of of strains from the original Årset. Characterized as, "low ester and fast fermenting, light notes of pear and apple in low hopped beers." <ref name="jasper_kveik" />|-| 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" />|-| Eitrheim|| [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv14 14] || [[Kveik Yeastery]] || K.14 Eitrheim || The full, unpurified (no microbes isolated or removed other than bacteria) culture. Dried format.|-| 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] || [[Propagate Lab]] || MIP-347 Kveik Midtbust || |-| Midtbust, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv17 17] || [[Kveikshop]] (DEFUNCT)|| #17 Midtbust || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| 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]] (DEFUNCT)|| #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] || [[Escarpment Laboratories]] || Seljeset Kveik || Four isolates from the original culture. Reportedly one of the fastest fermenting kviek. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />. |-| 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. |-| Stalljen || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv22 22] || [[Kveik Yeastery]] || K.22 Stalljen || The full, unpurified (no microbes isolated or removed other than bacteria) culture. Dried format.|-| Otterdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv23 23] || [[Kveikshop]] (DEFUNCT)|| #23 Otterdal, Grodås || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-kveiken| Otterdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv23 23] || [[Kveik Yeastery]] || K.23 Otterdal|| The full, Hardangerunpurified (no microbes isolated or removed other than bacteria) culture. Dried format.|-| 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]] (DEFUNCT)|| #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]] (DEFUNCT)|| #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>.|-| Opshaug || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv43 43] || [[Propagate Lab]] || MIP-352 Osphaug || |-| Opshaug || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv43 43] || [[Kveikshop]] (DEFUNCT)|| #43 Opshaug || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| 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 || || [[Bootleg Biology]] || OSLO || Single strain isolate. Isolated from [https://www.instagram.com/eikogtid/ Eld & Tid's] house culture which is a mix of three 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>.

Jakob Eitrheim, born 1920, has been using this See also:* [https://www.facebook.com/groups/MilkTheFunk/permalink/3261798840514974/ Levi Fried's fermentation data for OSLO.]|-| Unknown || || [[Bootleg Biology]] || AURORA || Single strain isolate. Isolated from one of the kveik in Bleie since cultures from Hornindal (the 1950s. He says he got it specific kveik culture from his grandfatherHornindal, of which there are a few, who lived at Eitrheim (now part is unknown to Bootleg Biology) <ref name="Mello_Kveik" />.|-| Unknown || || [[Imperial Yeast|Imperial Yeast]] || A44 Kveiking || A blend of three isolated strains. The origin of the town 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 Odda6 different ''Saccharomyces cerevisiae'' strains isolated from 6 different kveik. Limited availability. |-| Unknown (blend) || || [[Mainiacal Yeast]] (DEFUNCT), but he doesn|| Dried Kveik Blend - Berserker || A blend of 3 different ''Saccharomyces cerevisiae''t know where it came strains isolated from before 3 different kveik. Limited availability. |-| Unknown || || [[Mogwai Labs]] (Australia) || MOG-401 Sunshine || A single isolate thatproduces clean "lager-like" beers.|-| Unknown || || [[Propagate Lab]] || MIP-354 Oslo || Most likely the same as the [[Bootleg Biology]] OSLO.|-| Unknown || || WHC Lab (Ireland) || 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. So he claims ]</ref>. This is reported to know be the same strain as Bootleg Biology's OSLO product <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3208323079195884/ Correspondance with Philip Nutt. Milk The Funk Facebook group post on WHC Labs' Ebbe kveik strain. 01/14/2020.]</ref>.|-| Unknown || || WHC Lab (Ireland) || Bjorn || Single strain isolate from the history of Hornindal region in Norway. Characterized as fruity <ref name="whc_kveik" />.|-| Unknown || || WHC Lab (Ireland) || Lagertha || Single strain isolate from the Stranda region in Norway <ref name="whc_kveik" />. Editor's note: this is likely the yeast back to same strain as Omega HotHead.|-| Unknown || || WHC Lab (Ireland) || Odin || Lightly fruity; ferments in the late 19th centurylower 20's °C <ref name="whc_kveik" />. Jacob ran out of yeast Most likely a single strain isolate. |-| Unknown || || WHC Lab (Ireland) || Ragnar || Single strain isolate from the Voss region in Norway <ref name="whc_kveik" />. Editor's note: this is likely the late 1950s, and got new same strain as Omega Voss. |-| Unknown || || WHC Lab (Ireland) || Valkryie || A yeast strain isolated from his brother, who had a kviek isolate from Ebbegarden region in Norway (most likely [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv9 #9 on the same registry] <ref name="whc_kveik" />.|-| Unknown || || [[White Labs]] || WLP631 || A blend of several unnamed strains of kveikand an unnamed ''Lactobacillus'' species.|-|}

The ===Landrace Yeast In Other Countries===There are farmhouse yeasts in other countries and Norway that have survived for generations, similar to kveik, but are genetically distinct from kveik. Since the term "kveik" refers to just Norwegian farmhouse yeast is pitched at 37C, and harvested from the bottomterm "landrace yeast" has been proposed to refer to farmhouse yeasts as a category of yeast. The Eitrheim family dry it Non-kveik landrace yeast includes yeasts from Lithuania and Russia such as Simonaitis, Rima, and keep it in glasses. They usually ferment 3-4 daysJovaru Alus, as well as the Norwegian farmhouse yeast Muri which is not genetically related to any kveik strains.

Jørgen Wollsæter's kveik culture===Hybrid Strains===* [https://escarpmentlabs. com/en-us/blogs/resources/yeast-fusion-the-story-of-jotunn "Yeast fusion: the story of JÖTUNN" Escarpment Labs blog.]* [https://www.youtube.com/watch?v=GJYk0LjlxFo "Hybrid Exploration in Kveik Yeast" Chop & Brew YouTube channel.]

Commrecially available from ==Specific Kveik Culture Information==See the [httpshttp://www.mainiacalyeastgarshol.compriv.no/download/online-shopfarmhouse/kveik-wollster Mainiacal .html Farmhouse Yeast LabsRegistry maintained by Lars Garshol]for more complete and updated information on individual kveik cultures.

==In Other Countries=Sigmund Gjernes's Voss Kveik===The [https://catalogue.ncyc.co.uk NCYC] found that a sample of Sigmund Gjernes's kveik was made up of three strains of ''S. cerevisiae''. No bacterial contamination was found. DNA fingerprinting found the strains to be closely related <ref>[http://www.garshol.priv.no/blog/materials/ncyc-3995-report.pdf Analysis of Sigmund Gjernes Voss yeast sample for Lars Marius Garshol, RÆLINGEN NORWAY. September 2014. Retrieved 01/20/2016.]</ref>. See [http://www.garshol.priv.no/blog/301.html Larsblog Kveik analysis report] for more information.

Until the introduction * [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3995 NCYC 3995 - original sample of kveik containing three strains of Emil Chr''S. Hansencerevisiae''s pure.] * [https://catalogue.ncyc.co.uk/saccharomyces-yeast system cerevisiae-3996 NCYC 3996 - 1st isolate in 1883, all yeast was treated in effectively the same way as kveik3995 blend. However, pure lab yeast generally replaced the ancient cultures all over the world]* [https://catalogue. In farmhouse brewing, the old practices continued until quite recently in several Nordic and Baltic countriesncyc. Farmhouse brewing still continues in Denmark, Finland, Sweden, Estonia, Latvia, and Lithuaniaco. As far as is known, Lithuania is the only country other than Norway in which the old yeast cultures are still alive, and used in the same way as they were uk/saccharomyces-cerevisiae-3997 NCYC 3997 - 2nd isolate in the past3995 blend. See ]* [httphttps://wwwcatalogue.garsholncyc.privco.no/downloaduk/lithuaniansaccharomyces-beercerevisiae-guide/ Lithuanian beer 3998 NCYC 3998 - a rough guide3rd isolate in the 3995 blend.] for more information.

===Julius Simonaitis=Tips For Use====* [https://www.facebook.com/groups/MilkTheFunk/permalink/1230684866959725/?comment_id=1237755416252670&comment_tracking=%7B%22tn%22%3A%22R%22%7D Tips from Andrew Rathband and Lars Garshol on MTF.]* [https://docs.google.com/spreadsheets/d/1I4-xrQlr3bdBOcgfuCS92pg_3acNSvlraIxY_DiYZOM/edit#gid=0 Community spreadsheet tracking fermentation characteristics of many kveik cultures.]* [http://ryanbrews.blogspot.com/2016/10/norwegian-table-beer-review.html Ryan Brews Blog; Norwegian Table Beer review using The Yeast Bay's yeast=Voss Kveik.]* See also the [[Saccharomyces]] page for vendor tips.* Richard Preiss recommends that Voss Kveik can go as high as 13% ABV, but also needs high nitrogen nutrients (especially for a wine fermentation) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1779931092035097/?comment_id=1780016285359911&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lars Marius Garshol and Richard Preiss on Voss alcohol tolerance. Milk The Funk Facebook group. 08/04/2017.]</ref>.* [https://www.facebook.com/groups/MilkTheFunk/permalink/2279294785432056/ Experiences with high ABV/braggots.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2323341917694009/ Tips for using kveik in hoppy beers.]* Practical Guide to Kveik and Other Farmhouse Yeast by author Mika Laitinen:** [https://www.brewingnordic.com/farmhouse-ales/practical-guide-to-kveik-farmhouse-yeast-introduction/ "Introduction"]** [https://www.brewingnordic.com/farmhouse-ales/practical-guide-to-kveik-farmhouse-yeast-fermentation/ "Fermentation"]** [https://www.brewingnordic.com/farmhouse-ales/farmhouse-yeast-descriptions/ "Farmhouse Yeast Descriptions"]** [https://www.brewingnordic.com/farmhouse-ales/practical-guide-to-kveik-and-other-farmhouse-yeast-reusing-and-maintaining-yeast Practical Guide to Kveik and Other Farmhouse Yeast: Reusing and Maintaining Yeast]

One yeast has been collected from farmhouse brewer Julius Simonaitis in Joniškelis===Ebbegarden, Lithuania. It's a communal yeast that's been shared with the neighbors since time immemorial. NCYC says the yeast consists of 5 different strains. Four of these are closely related, while the fifth is quite different, and is probably a completely different strain. All seem to be ''Saccharomyces cerevisiae''.Stordal===

Julius pitches This kveik comes from Jens Aage Øvrebust, and was collected by William Holden. Jens originally brewed raw ale, but started boiling the yeast wort because his beer became sour now and then. Pitch at 35C28C, and harvest yeast from the topafter a couple of days. Prefers not to let the yeast go over 30. Usually ferments 4-harvests it6 days. He Sent to NCYC and NTNU, but no results yet. Jens usually ferments 12-16 hoursdown to an SG of 1010, depending on activitybecause he doesn't want the beer sweet. He says the yeast has always been in the valley as far as he knows.

People trading this culture Appears to have reported an unusual relationship with hops, so beware that there are lactic acid bacteria present this yeast may accentuate the hop bitterness in the cultureyour beers. Jens says he only dry-hops himself. It is not known if this lactic acid bacteria was present Richard Preiss from the source, or if it was introduced during trading. Julius Simonaitis's beers are [[Escarpment Laboratories]] reported to not be sour, but he uses a lot of hops in his that sensory data on how bitter beer tastes with Ebbegarden kveik versus other yeast strains (Hornindal kveik and his beer Conan strain) is reportedly fairly that it produces a slightly more bitter. DeWayne Schaaf reported that the lactic acid bacteria present in beer, but the culture he was given produced a favorable acidity. Lars Garshol effect is waiting on lab results to see if the lactic acid bacteria were present in the original culture not big <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/16770552189893522397563676938499/?comment_id=17294142537534482399642916730575&comment_tracking=%7B%22tn%22%3A%22R122R%22%7D Lars Garshol, James Thor, and DeWayne SchaafRichard Preiss. Milk The Funk facebook Facebook groupthread on the bitterness produced by Ebbegarden kveik. 0612/2204/20172018.]</ref>.

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1677055218989352/ See this ===MTF thread by DeWayne Schaaf] for tips and experiences with brewing with this culture, as well as links to more information about Lithuanian farmhouse brewing."The Podcast"===* [https://www.facebookmilkthefunk.com/groups/MilkTheFunk/permalinklive/2102441623117374podcast/ Simonaitis "Data Collection" thread by Zach Taggart, gathering experiences ep001 Interview with this blend from MTF'ers.Lars Garshol Part 1]* and [https://www.facebookmilkthefunk.comlive/groupspodcast/MilkTheFunk/permalink/1896745093687029/ See this MTF threadep002 Part 2.] for culturing and trading project.

* [http://www.garshol.priv.no/blog/380.html "Kveik" - what does it mean?]* [http://www.garshol.priv.no/blog/393.html How To Use Kveik.]* [http://www.garshol.priv.no/download/farmhouse/kveik.html Kveik Farmhouse Yeast Registry.]

* [http://www.garshol.priv.no/blog/402.html Garshol's English book, "Historical Brewing Techniques" in English, 2020.]* [http://www.garshol.priv.no/blog/356.html My Garshol's book on Norwegian farmhouse ale, "Gårdsøl", 2016] - Garshol's book on kveik and Norwegian farmhouse ale (currently available in Norwegian only).

* [http://www.garshol.priv.no/blog/303.html Maltøl, or Norwegian farmhouse ale] - An updated description of Norwegian farmhouse ale (broadly called "Maltøl"), substyles (Vossaøl/Hardangerøl, Råøl, Stjørdalsøl, and others), where they are being brewed today, and to what extent they preserve traditional processes, .* [http://www.garshol.priv.no/blog/403.html A guide for visitors to finding farmhouse ale in Norway.]

* See [[Landrace Yeast]].* [http://www.garshol.priv.no/blog/358.html Traditional farmhouse brewer], [http://www.garshol.priv.no/blog/362.html maltster], and [http://www.garshol.priv.no/blog/363.html Gotlandsdricke] from Gotland. * [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===There is an annual festival created by the late William Holden celebrating the cultural traditions of European farmhouse brewing called the [https://www.norskkornolfestival.no/english/ Kornølfestival]. The festival is held in Hornindal, Norway in October with bus and hotel accommodations for visiting attendees.  * [https://www.crowdcast.io/e/norsk-kornlfestival-2020/1 Watch the 2020 Kornølfestival Session 1] and [https://www.crowdcast.io/e/norsk-kornlfestival-2020/2 Session 2].** Youtube version: [https://www.youtube.com/watch?v=eTDX6fds7EU Session 1] and [https://www.youtube.com/watch?v=LNIbYj_J2QI Session 2].** [https://medievalmeadandbeer.wordpress.com/2020/10/26/stig-seljeset-and-friends-brew-a-traditional-hornindal-kornol-as-part-of-the-norsk-kornolfestival-2020 Susan Verberg's informational highlights for the festival Part 1], [https://medievalmeadandbeer.wordpress.com/2020/10/27/roar-sandodden-and-friends-brew-a-stjordalsol-as-part-of-the-norsk-kornolfestival-2020/ Part 2], and [https://medievalmeadandbeer.wordpress.com/2020/10/30/kjetil-dale-and-friends-brew-vossaol-as-part-of-the-norsk-kornolfestival-2020/ Part 3]. * 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.] * Updates to Kveik research by Lars Marius Garshol at Kornølfestival 2022:: <youtube>g_Qnkh6c1cU</youtube> * 2023 Kornølfestival presentations in English:: <youtube>AuaGT2wYxNw</youtube> <youtube>uLhHGAlWyQI</youtube> <youtube>GWkPvOwQmMc</youtube>

==General Videos==* [https://www.facebook.com/notes/kveik/filmer-med-tradisjons-inspirasjonar/1554720841250054/ List of videos formerly maintained by the late William Holden in the Kveik Facebook group.]* [https://www.facebook.com/pg/Vasstronde/videos/?ref=page_internal Ivar A. Geithung's historic family farmhouse (Vasstrond'e Småbryggjarlaug).] * [https://www.youtube.com/watch?v=-B1tc5PZ9vo&list=PLZK8QLGRuS_WYc2kN4-976CzWm-QNHtbj Chop And Brew playlist of videos on kveik, including information and farmhouse brewing demonstrations from Ivar A. Geithung.]

: <youtube height="200" width="300">vvV6657b2NY</youtube>

: <youtube height="200" width="300">6InOfER2mic</youtube>* Ivar A. Geithung making farmhouse ale at Vasstrond'e Småbryggjarlaug in Voss, Norway:: <youtube>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>

: <youtube height="200" width="300">ww0QAtCrirc</youtube>

: <youtube height=>cJXPxvm0UZc</youtube>* Omega Yeast Labs presentation on farmhouse brewing and using kveik:: <youtube>7HVms3HSc9I</youtube>* Presentation on kveik with Lance Shaner from Omega Yeast Labs, Damian Fagan, co-founder of Almanac Beer Co, and Chris Cohen:: <youtube>dkrHJlHT3cM</youtube>* First ever North America presentation on kveik and farmhouse ales by Lars Marius Garshol at Burnt City Brewing in Chicago, 2019:: <youtube>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>oY2NpSTh0ic</youtube> <youtube>fjlkCMY2Bn8</youtube>* Author Susan Verberg demonstrating farmhouse brewing with hot rocks:: <youtube>sRZnc-h0p5o</youtube>* The Ale Apothecary owner Paul Arney's documentary on Norwegian farmhouse brewing:: <youtube>7PRz0Sy3XmM</youtube>* Traditional Nordic Beer Drinking Vessels by author Mika Laitinen:: <youtube>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>* Lars Marius Garshol on Doug Piper podcast: "200" width="300The Art & Science of Brewing: Norwegian Kveik and Farmhouse Traditions": <youtube>bREPI2p-d8g</youtube>* Norwegian farmhouse brewers Ivar Geithung and Johnny Pedersen visit Northern Brewer and Chop n Brew to brew four different traditional farmhouse brews:: <youtube>AgCkR6hG2uI</youtube> <youtube>Jf2sxucyXsM</youtube>* Lars Marius Garshol farmhouse ale presentation at EBCU:: <youtube>011OksAkGsM</youtube>* Lars Marius Garshol interview on Beer Ladies Podcast:: <youtube>cJXPxvm0UZcbloKZdukwbs</youtube>

* [http://wikiwww.garshol.priv.xnno/download/historical--l-4gatech/ "Historical Brewing Techniques" by Lars Marius Garshol.co]* [https:/index/en.phpwikipedia.org/wiki/Kveik "Kveik" page on Wikipedia.]* [https://www.escarpmentlabs.com/single-post/2019/07/16/Using-Norwegian wiki on -Kveik-Old-Yeast-New-Tricks Escarpment Labs blog post giving an overview of kveikand farmhouse beer styles.]