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Kveik
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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.]]]
<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 <smallref><[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'We've kept . 05/14/2019.]</ref>.:# [https://soundcloud.com/andreas-misund-berntsen/kveik-pronounciation Norwegian Andreas Misund Berntsen pronounces it for the content available in case wiki.]:# [https://youtu.be/D2NXyUOhQhA?t=4223 Lars Marius Garshol pronounces it three times and explains that there is anything interesting here.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).] </smalldiv>
==Brief History and Description of Kveik==
===Brief History===
Kveik was passed down from generation to generation within the family, and also shared among fellow brewers in the region. In this way, kveik evolved differently than the two major beer yeast genetic groups that are used in industrialized brewing. While mostly POF-, a trait that is selected for in many beer yeast strains that prevents the yeast from producing 4-vinylguaiacol phenol, other traits are reflective of how this yeast was used by traditional farmhouse brewers of the region. For example, as far back as 1621 (and probably prior), kveik was often stored dry on wooden logs called "kveikstokker" for up to a year or 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. 2018.]</ref>. Farmers seemed to have different preferences for top or bottom collecting their kveik for storage <ref name="larsblog_kveik"></ref>. Kveik was stored in many ways. It was often stored in bottles with water or in a well. It was also dried on straw rings, on linen, or pieces of wood with holes drilled through them called "yeast logs". Often ashes were used to help dry the kveik quickly, or in the case of yeast logs, were lowered into the fermentation vessel to collect the yeast and then rolled in flour and allowed to dry for a few minutes, then dipped again to repeat the process. The log was then hung to dry. Although dried kveik was said to last for months or maybe longer, fresh kveik was always preferred and often given away to those who needed new kveik (moldy kveik was thrown away) <ref name="larsblog_kveik"></ref>. 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 used 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. 2017Milk 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 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 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 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 well as 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]). 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 had 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, metabolism and beer brewing with kveik. Master's Thesis. Norwegian University of Life Sciences. 2020.]</ref>. Genetically, kveik yeast strains form their own group of closely related domesticated ale strains that are a subgroup of 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" by Lars Marius Garshol]). The closest related domesticated strains were 3 German hefeweizen strains; however, this relation is likely just due to both groups being hybrids rather than having any historic relation <ref name="Tyrawa_2017" />. None of the kveik strains sequenced by Preiss et al. (2018) contained the STA1 gene for diastatic activity, 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 two families of kveik yeast. 09/13/2018.]</ref>, based on the 6 strains that were analyzed, kveik strains seem to be divided into two related genetic groups, with the Simonatis Lithuanian strain and a Norwegian bread yeast falling outside of these two groups completely, which arguably categorizes them to 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]. Preiss et al. (2018) also measured the fermentation characteristics of individual kveik strains in their study, the first published data in 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 very wide range of attenuation rates between the kveik strains (60-90%). Of the 6 strains that had their DNA sequenced, all but one of the Granvin strains fermented maltotriose. All of the strains tested were POF- (meaning they did not produce significant 4-vinylguaiacol phenol). One of these Stordal Ebbegarden strains also contained a unique mutation on the ''FDC1'' gene that results in the inability to produce phenols and has not been reported before in science. They also found that kveik strains tend to produce fatty acid esters at levels that are typical for other domesticated yeast strains, such as ethyl caproate (pineapple, tropical; threshold 0.21 ppm), ethyl caprylate (tropical, apple, cognac; threshold 0.9 ppm), and ethyl decanoate (apple; threshold 0.2 ppm). The kveik strains 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 grew to their maximum potential at 40°C, while the control strains WLP001, WLP002, and WLP029 showed limited growth at those temperatures. This demonstrates kveik's ability to withstand high-temperature fermentations. All strains tested died at 45°C <ref name="Tyrawa_2017" />.
===Sensory and Fermentation Profile===
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. The "Stranda" kveik was described as "lemon, nuts, grain, and straw" by Lars Marius Garshol. In fact The "Hornindal kveik" with bacteria was described as "fruity, milky caramel, honey, and mushroom with a very likely the different kveik cultures don't even belong unique aroma" <ref name="Tyrawa_2017" />. Kveik has adapted to being fermented at relatively warm temperatures without producing off-flavors (fusel alcohols, diacetyl, or acetaldehyde), usually in the same speciesrange of 30-40°C (86-104°F), but also as high as 43°C (109°F). The beer is finished fermenting within a day or two at these warmer temperatures. So the term " Årset kveikhas been fermented as low as 4°C (39°F), which produced a clean and drinkable beer with a fruity aroma. They have a high alcohol tolerance of around 13-16% ABV <ref name=" means garshol_preiss_mbaa"ancestral >[https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-4-1211-01.aspx How to Brew with Kveik. Lars Marius Garshol and Richard Preiss. MBAA Technical Quarterly, 2018 Q4.]</ref>. [http://www.omegayeast.com/ Omega Yeast Labs] describes their two isolates (Voss and HotHead) as being non-lab yeast" rather than any specific strain of phenolic, fruity, and complimenting American citrus hops. They also note that the yeast has a very high temperature range (~68-98°F or any specific characteristic of ~20-37°C), attenuates high, tends to flocculate well, and also tends to ferment faster at the yeast itself. Furthermid to high temperature ranges, only a small fraction of while producing similar ester profiles throughout the entire temperature range. Other kveik cultures generally produce subdued aromas below 20°C (68°F); different kveik cultures react differently at different fermentation temperatures <ref name="garshol_preiss_mbaa" />. Despite the fast fermentation timeframe that traditional farmhouse brewers employ and the high flocculation that exist some kveik have been sampled so far, so what 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 farmhouse beers, brewing techniques, and drinking culture differ quite a bit from modern beers, modern brewing techniques, and modern beer packaging/consumption. For example, shelf stability is described here applies only to generally not a concern for farmhouse brewers. Fermenting beer with kveik on the same fast time schedule and in the same ways as the cultures explored so fartraditional farmhouse beers and without making adjustments such as increased nutrients or increased conditioning time might result in less than stellar beer for modern styles <ref>[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 ones that still exist only Funk Facebook group on not treating kveik as "in the wildsuper yeast" may not fit this description. 07/24/2019.]</ref>.
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">[httphttps://www.omegayeastfacebook.com/ Omega Yeast Labs] describes their two isolates as being non-phenolic and fruity, groups/MilkTheFunk/permalink/2593762590651939/?comment_id=2593908627304002&reply_comment_id=2594146987280166&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss and complimenting of American citrus hopsLars Garshol. They also note that Milk The Funk post about the yeast has a very high temperature range (~68-98°F or ~20-37°C), attenuates high, tends to flocculate well, and also tends to ferment faster at the mid to high temperature ranges, while producing similar ester profiles throughout the entire temperature rangesubtle 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>:
* Sykkylven 1 - clean, fruity, malty, rum-like. big, round, malty, slightly hot
* Stordal (ebbegarden) 1 - rum-like, slightly hot, medium mixed esters, round and malty
* Stordal (ebbegarden) 2 - Christmasy, citrus, red apple, floral, clean and balanced flavour
* 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%)
* Voss (Gjernes) 1 - Orange, floral, balanced flavour, good body
* Voss (Gjernes) 2 - Cidery, floral, slight earthiness, slight orange, clean, dry
* WLP001 (control) - very fusely/hot, subtle floral note.
Note regarding Granvin strains: Preiss is still trying to sort out which Granvin yeasts are duplicates and which are unique. ====Unpurified/Mixed Cultures vs Single Isolates====While brewers have made many claims about the difference of unpurified kveik cultures compared to single isolates offered by yeast labs, little work has been done so far to differentiate the effects of pitching original unpurified cultures of kveik versus lab isolates. This is mostly due to the complexity of these mixed cultures, which makes it difficult to study in a laboratory setting. Dr. Maitreya Dunhman noted during a laboratory study on yeast repitching that repitching unpurified or mixed strains of kveik led to at least one observable effect, which is that the strains do not appear to out-compete each other. Normally, when two strains are combined and repitched, one strain tends to rise to dominate the population over the other strains in the population. This was not the case with kveik, which indicates some sort of mutual benefit between strains within the original kveik mixed cultures <ref>[https://www.youtube.com/watch?v=sPHwItOxuK0 Dr. Maitreya Dunham. Interview on Escarpment Labs YouTube channel. 08/18/2021.]</ref>(~44:30 mins in). ====Final Beer pH==== Kveik also tend to finish beers at a slightly low pH than conventional ale yeast and lager yeast. In a survey of data from around 60 strains of yeast total, Escarpment Labs showed that kveik 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 an impact on the overall sensory nature of kveik. For example, a lower pH is sometimes associated with the perception of a thinner body as well as a harsher and more astringent hop character. The use of buffering minerals in the mash such as baking soda, lime, or chalk, can help adjust the pH back up if desired <ref>[https://www.escarpmentlabs.com/single-post/2019/10/20/Crispy-brewing-with-kveik Richard Preiss. Escarpment Labs blog post, "Crispy brewing with kveik: mind the pH gap." 11/26/2019. Retrieved 11/26/2019.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3082701461758047/ Richard Preiss. Milk The Funk Facebook thread on kveik resulting in a lower pH for final beer. 11/26/2019.]</ref>. This tendency to producer slightly lower pH beers than normal brewing yeast is not universal, however. Fermentation conducted with unpurified original kveik cultures may have different results than single isolate strains. For example, [https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full Nadia Marlen Aasen's Master's thesis from Norwegian University of Life Sciences] found that the same wort (Weyermann Pilsner malt, 60 minute Magnum hops at 18 IBU, and the wort soaked in 1 kg of juniper twigs per 10 liters of wort) fermented with US-05 finished between 3.8-4.0 pH, Ørjasæter kveik finished at 4.1-4.2 pH, Gamlegrua kveik finished at 4.1-4.3, and Gausemel kveik finished at 3.8-4.0 pH <ref name="Aasen" />. See also:* [https://www.escarpmentlabs.com/single-post/2019/10/20/Crispy-brewing-with-kveik "Crispy brewing with kveik: mind the pH gap," by Richard Preiss at Escarpment Labs.] ====Propagation Characteristics====[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), 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 study measured attenuation, FAN consumption, final cell density, and final biomass production. They found that Opshaug did not uptake FAD any differently than the ale and lager yeasts. Opshaug had slightly less attenuation. They found that Opshaug kveik had a higher cell density than the ale and lager strain (~803 million cells per mL, versus ~461 million cells per mL for WLP001 and ~593 million cells per mL for WLP830). Aasen's Master's thesis showed similarly higher levels of cell density for kveik strains versus US-05 during fermentation ([[Kveik#Temperature_and_Growth_Rate|Temperature and Growth Rate]] below). The Opshaug kveik also nearly doubled the biomass production of ale and lager yeast <ref>[https://www.mbaa.com/publications/tq/tqPastIssues/2022/Pages/TQ-59-3-1015-01.aspx Comparison of Kveik with Conventional Saccharomyces Brewing Strains for Propagation Characteristics, Biomass Production, and Biomass Conversion Rate. MBAA TQ https://doi.org/10.1094/TQ-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.facebook.com/groups/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 kveik pitching rates. 07/27/2019.]</ref>. Omega Yeast Labs 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. "Norwegian Kveik Strains and More with Omega Co-Founder Mark Schwarz" at 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 9-18 billion cells per gram of dried yeast (Fermentis 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>[https://www.facebook.com/groups/MilkTheFunk/permalink/2601801236514741/?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 Funk Facebook group thread on vitamin requirements for kveik. 08/03/2019.]</ref>.
* 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 (In progress~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 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].
[[Omega Yeast Labshttps://www.biorxiv.org/content/10.1101/2021.07.26.453768v1 Foster et al. (2021)]] and [[The Yeast Bay]] independently isolated one of 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 from produced generally the Voss Kveiksame amount of glycerol as regular brewing strains. It is not known if these are The researchers then discovered that the same tested kveik strainsproduced much higher levels of trehalose, or which NCYC strain they correspond is a carbohydrate used by yeast (and other organisms like frogs) toprotect cells from freezing/thawing and higher temperatures. HoweverUnlike other brewing strains which break down trehalose at the end of fermentation, they kveik keeps it. This might be at least one reason why kveik strains are thought able to tolerate higher temperatures (there may be similar 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 their flavor profile fresh wort. Trehalose stores also cause yeast to not take up maltotriose, and this might explain why kveik strains tend not to consume maltotriose <refname="Foster_2021">[https://www.facebookbiorxiv.comorg/groupscontent/MilkTheFunk10.1101/permalink2021.07.26.453768v1 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:/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 MTFdoi. 01org/0410.1101/20162021.07.26.453768]</ref>(see also [https://www.facebook.com/groups/MilkTheFunk/posts/4824280584266784/ this MTF thread by Richard Preiss]).
{| class="wikitable sortable"|-! Yeast/Kveik <ref name="Aasen" /> !! Temp (°C) !! Original Gravity !! Final Gravity |-| rowspan==Tips For Use===="2"|Gamlegrua || 30 || 1.076 || 1.017|-* [https://www| 37 || 1.facebook076 || 1.com/groups/MilkTheFunk/permalink/1230684866959725/?comment_id018|-| rowspan=1237755416252670&comment_tracking=%7B%22tn%22%3A%22R%22%7D Tips from Andrew Rathband and Lars Garshol on MTF"2"|Gausemel || 30 || 1.076 || 1.]015|-* [http://ryanbrews| 37 || 1.blogspot076 || 1.com/2016/10/norwegian017|-table-beer-review| rowspan="2"|Ørjasæter || 30 || 1.html Ryan Brews Blog; Norwegian Table Beer review using The Yeast Bay's Voss Kveik076 || 1.]015* 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| 37 || 1.facebook076 || 1.com/groups/MilkTheFunk/permalink/1779931092035097/?comment_id019|-| rowspan=1780016285359911&comment_tracking=%7B%22tn%"2"|US-05 || 22%3A%22R1%22%7D Lars Marius Garshol and Richard Preiss on Voss alcohol tolerance|| 1. Milk The Funk Facebook group076 || 1. 08/04/2017011|-| 30 || 1.]</ref>074 || 1.013|-|}
{| class="wikitable sortable"|-! scope="col" style=John Nornes's Voss "width: 220px;" | Yeast/Kveik<ref name="white_labs">[https://www.whitelabs.com/news-update-detail?id=69&type=NEWS White Labs website. "The Kveik Experiment". 05/02/2022. Retrieved 06/11/2022.]</ref> !! Temp (°C) !! Apparent Attenuation at 0.25 mil cells/mL/°P !! Apparent Attenuation at 0.75 mil cells/mL/°P |-| rowspan="2"| WLP520 (Gjernes from Voss) || 20 || 79.9 || 80.33|-| 32 || 82 || 82.8|-|}
Foster 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, and this might explain why kveik strains tend not to consume maltotriose <ref name===Terje Raftevold's Hornindal Kveik==="Foster_2021" />.
===The Lida kveik=Other Sensory Data====
===Lars Andreas Tomasgard, Hornindal=Various Interesting MTF Threads====
===Dagfinn WendelboLactic 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 Lærdal statements] regarding this issue. The lactic acid bacteria found in contaminated kveikcultures 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" />.
===Hans Haugse's Granvin kveik=Juniper Antimicrobial Effect====Juniper twigs partially inhibit ''Lactobacillus'' growth. Juniper needles, ripe berries, and unripe berries have little to no significant impact. Juniper is often used in farmhouse brewing. Sometimes it is used as a mash filter, and sometimes it is used to make a juniper infusion called "einerlog" which is sometimes used for the mash water <ref name="Aasen" />. See [[Lactobacillus#Other_Plant_Type_Tolerance|''Lactobacillus'' "Other Plant Type Tolerance"]] for more information.
As Norwegian farmhouse brewers only brew 2-3 times per year, kveik has adapted to being dried and stored for long periods of time in-between usage, which is unique among most domesticated yeast <ref name="garshol_preiss_mbaa" />. Storing the kveik in a dried form allows the yeast to survive longer than if it is kept as a wet slurry, and might help prevent contaminants from surviving. Kveik was often dried on parchment paper and kept in bags in the freezer. Wooden carvings known as a "kveik ring" or a "kveikstokk" were also sometimes used to store dried kveik, although this might be an older practice compared to drying kveik on parchment paper. Using a kveik ring or kveikstokk is simple: drag the kveik ring (more broadly known as a "twisted torus" <ref>[https://www.academia.edu/38819003/Scandinavian_Yeast_Rings_-_the_curious_case_of_the_Twisted_Torus "Scandinavian Yeast Rings - the curious case of the Twisted Torus". Susan Verberg. 2019.]</ref>, or more specifically called a "gjærkrans" or "yeast wreath" in Norwegian when used for yeast <ref>[https://twitter.com/larsga/status/1118151239173328896 Lars Marius Garshol. Twitter feed. 04/16/2019.]</ref>) or kveikstokk through the krausen of a fermenting beer, and then hang the ring/kveikstokk to dry. On the next batch, the ring/kveikstokk is dunked into wort to reactivate the yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1505143962847146/?comment_id=1505145579513651&reply_comment_id=1505163232845219&comment_tracking=Sigurd Johan Saure%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, ''s Sykkylven kveik=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>.
===Ebbegarden, 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.]
===Midtbust, StordalKveik 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.]
{| 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=Jarle Nupen2594146987280166&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.|-| Otterdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv23 23] || [[Kveik Yeastery]] || K.23 Otterdal|| The full, unpurified (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 Torp Årset, GeirangerLandrace 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, the term "landrace yeast" has been proposed to refer to farmhouse yeasts as a category of yeast. Non-kveik landrace yeast includes yeasts from Lithuania and Russia such as Simonaitis, Rima, and Jovaru Alus, as well as the Norwegian farmhouse yeast Muri which is not genetically related to any kveik strains.
===Eitrheim-kveiken, HardangerHybrid 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.]
===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 is pitched at 37Csample for Lars Marius Garshol, and harvested from the bottomRÆLINGEN NORWAY. September 2014. Retrieved 01/20/2016.]</ref>. See [http://www.garshol.priv. The Eitrheim family dry it and keep it in glassesno/blog/301. They usually ferment 3-4 dayshtml Larsblog Kveik analysis report] for more information.
===Julius Simonaitis's yeastEbbegarden, Stordal===
===MTF "The Podcast"===* [https://www.facebookmilkthefunk.comlive/groupspodcast/MilkTheFunkep001 Interview with Lars Garshol Part 1] and [https:/permalink/1677055218989352www.milkthefunk.live/podcast/ See this MTF thread by DeWayne Schaafep002 Part 2.] for tips and experiences with brewing with this culture, as well as links to more information about Lithuanian farmhouse brewing.
===Kveik===
* [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/378.html A family tree of kveik] - Summary of Richard Preiss and Carolina Tyrawa's genetic research on kveik strains.
* [http://www.garshol.priv.no/blog/349.html Analysis of farmhouse yeast (kveik)] - overview of master thesis by Truls C. Rasmussen that characterizes several kveik yeast species/strains.
* [http://www.garshol.priv.no/blog/343.html Hornindal: interviews and collecting kveik] - An attempt by Lars to collect three more samples of kveik which would not grow in the lab.
* [http://www.garshol.priv.no/blog/329.html Kveik testing] - Lars brews using 5 different samples of kveik he's collected, and compares tasting notes.
* [https://brulosophy.com/podcasts/the-bru-lab/episodes-001-to-100/ The Brü Lab Episode 033 - Kveik History & Genetics w/ Lars Marius Garshol.]
* [https://brulosophy.com/podcasts/the-bru-lab/episodes-001-to-100/ The Brü Lab Episode 031 - Kveik Fermentation Temperatures w/ Dr. Richard Preiss.]
* [http://thebrulab.libsyn.com/episode-086-fermentation-times-in-traditional-farmhouse-brewing-w-lars-marius-garshol The Brü Lab Episode 086 - Kveik Fermentation Times w/ Lars Marius Garshol.]
===Raw Ale===
* [http://www.garshol.priv.no/blog/331.html Raw ale] - Definition of "raw ale", and the methods used to brew it in historical and traditional farmhouse brewing.
* [https://www.brewingnordic.com/new-nordic-beer/raw-ale/ "Brewing Modern Raw Ales," Brewing Nordic blog.]
===Norwegian Farmhouse Ale (Maltøl)===
* [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/366.html Norwegian farmhouse ale styles] - An overview of the different styles of Norwegian farmhouse ale.
* [http://www.garshol.priv.no/blog/259.html Norwegian farmhouse ale] - A brief history of traditional Norwegian farmhouse brewing (Lars refers to it as "homebrewing"), and what it is like today.
* [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.]
* [http://www.garshol.priv.no/blog/300.html Norwegian Ethnological Research] - Garshol's own research of the data that formed the basis for the definitive book on Norwegian farmhouse ale, Odd Nordland's "Brewing and beer traditions in Norway," published in 1969.
* [http://www.garshol.priv.no/blog/324.html Herbs in Norwegian farmhouse ale] - Survey analysis of herbs used in traditional Norwegian farmhouse ale.
* [http://www.garshol.priv.no/blog/330.html Norway: climate and ingredients] - Survey analysis of the distribution of brewing malts in traditional Norwegian farmhouse ale.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1900931633268375/ MTF thread on species of juniper to use for farmhouse styles beers, and which are poisonous.]
* [https://www.brewingnordic.com/farmhouse-ales/heimabrygg-vossaol-farmhouse-homebrews-western-norway/ "Heimabrygg, Vossaøl, Hardangerøl and Sognøl – The Farmhouse Homebrews of Western Norway," by Mika Laitinen.]
===Farmhouse Ale in Other Countries===
* 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.]
* [https://vimeo.com/156659003 Terje Raftevold in Hornindal brewing raw farmhouse ale with kveik.]
* [https://tv.nrk.no/program/fola00000273/-drik-venner-kjaere-mitt-oel-velunt-skal-vaere-drikk-venner-kjaere "Drink friends old and dear, my ale shall bring good cheer". (video is about brewing traditional Norwegian Farmhouse beer in Hardanger, audio is in Norwegian)]
* [https://www.crowdcast.io/e/demystifying-kveik-yeast Richard Preiss's presentation and Q&A on kveik on the Doug Piper Crowdcast; 03/04/2020.]
* [https://www.crowdcast.io/e/kveik-lars-garshol Lars Marius Garshol's presentation and Q&A on kveik and farmhouse brewing on the Doug Piper Crowdcast; 04/15/2020.]
* [https://www.youtube.com/watch?v=2eTl2uK-eV8 Interview with Lars Marius Garshol on the Escarpment Labs youtube channel with Richard Preiss; 04/20/2020.]
* [https://www.crowdcast.io/e/n2kbq0af Lars Marius Garshol presentation on farmhouse brewing for the Brewers Association; May 2020.]
* [https://www.youtube.com/watch?v=Ifwdvsgi3qw&list=PL5OhY6FaSPwfVVyV1cfU4eDJCYi_vNjs4 Homebrewing Condor playlist on how to use kveik (in Italian).]
* Steps to making a Kornøl (Norwegian farmhouse ale) with Terje Raftevold (English subs):
: <youtube>Cl9NZ7gV9so</youtube>
* Traditional farmhouse malting and brewing, from Aurland, Sogn (audio is in Norwegian, but the imagery is still worthwhile if you do not understand Norwegian):
: <youtube height="200" width="300">vvV6657b2NY</youtube>
* Brewing with the elusive Hornindal-strain, done old school, no boiling, 2 days fermenting:
: <youtube height="200" width="300">6InOfER2mic</youtube>* Ivar A. Geithung making farmhouse ale at Vasstrond'e Småbryggjarlaug in Voss, Norway:: <youtube>jQdPR0oF-HI</youtube>* Traditional Latgalian STONE BEER With Brewer Jānis Maļkevičs, Dagda/Kraslava Municipality ([https://www.facebook.com/groups/MilkTheFunk/permalink/5369164439778393/ associated MTF thread]):: <youtube>XHlfKD5umnQ</youtube>
* RåØl (Raw Beer) Brewday with John Palmer at [https://www.facebook.com/eiktid/ EIK og TID]:
: <youtube height="200" width="300">ww0QAtCrirc</youtube>
* Presentation by Lars Marius Garshol (in Norwegian):
: <youtube height=>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>
==See Also==
===Additional Articles on MTF Wiki===
* [[Landrace Yeast]]
* [[Raw Ale]]
* [[Saccharomyces]]
* [[MTF Thread Highlights]] (search for 'kveik')
* [[Mead]]
* [[Regional Styles]]
===External Resources===
* [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.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1336954522999425/ MTF thread on Lars Garshol sending Richard Preiss several strains of kveik for isolation and analysis.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1853815401313332/?comment_id=1854137767947762&comment_tracking=%7B%22tn%22%3A%22R0%22%7D MTF thread on Alcolyzer readings (original gravity, final gravity, and ABV) of various farmhouse ales taken at Norsk Kornølfestival 2017.] See also [https://docs.google.com/spreadsheets/d/1I4-xrQlr3bdBOcgfuCS92pg_3acNSvlraIxY_DiYZOM/edit#gid=0 this spreadsheet].
* ''Beer and Brewing Traditions in Norway'' by Odd Nordland, Universitetsforlaget, 1969.
* ''Gårdsøl - det norske ølet'' by Lars Marius Garshol, Cappelen Damm, 2016. [http://www.garshol.priv.no/download/gardsol/ More info].
* [http://tikrasalus.lt/2012/05/01/lithuanian-countryside-yeast-tales/ "Lithuanian Countryside Yeast Tales," by ramtyns, 2012.]
* [http://alastairphilipwiper.com/blog/short-history-beer-lithuanian/ Short History of Beer in Lithuanian, by Alastair Philip Wiper].
* [https://brage.bibsys.no/xmlui/bitstream/handle/11250/2390204/12730_FULLTEXT.pdf?sequence=1&isAllowed=y "Characterization of genotype and beer fermentation properties of Norwegian Farmhouse Ale Yeasts," masters thesis by Truls C. Rasmussen.]
* [http://wiki.xn--l-4ga.co/index.php/Kjedebrev_for_Kveik "Chain letters for Kveik"] and [http://wiki.xn--l-4ga.co/index.php/Kveik Kveik flavor profiles.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1686507141377493/ Norwegian brewer Ivar A. Geithung discusses his brewing process with kveik yeast on MTF.]
* [http://suigenerisbrewing.blogspot.com/2016/11/black-adder.html Sui Generis Blog on using Kveik for a black IPA recipe.]
* [https://kveikworldorder.wordpress.com/blog/ "Kveik World Order" blog, by DeWayne Schaaf.]
* [https://edsbeer.blogspot.com/2018/06/a-talk-on-farmhouse-brewing-by-lars.html Presentation notes and slides from a Lars Garshol presentation, by Ed Wray, 2018.]* [https://www.facebook.com/groups/174036689779170/about/ Kveik Buy/Sell Group on Facebook.]* [http://masterbrewerspodcast.com/102-kveik MBAA podcast interview with Richard Preiss of Escarpment Labs on Kveik.]* [https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-4-1211-01.aspx "How to Brew with Kveik" by Lars Marius Garshol and Richard Preiss; MBAA TQ Quarterly (MBAA member access only).]* [https://www.kveiktraining.com "Kveik Training" by Sigurd Johan Saure in Sykkylven Norway; in person training on how to brew traditional Norwegian farmhouse ale at a traditional farmhouse brewery.] See also [https://www.youtube.com/watch?v=rujBTTJDBWc&list=PLIAaxDY5ZCdeJ_cmt_7N7IisQF6nv68Fl Tony Yates video playlist on YouTube on aKFFa1NcT0w this interview] with Sigurd.* [https://eldhuset-dale.no/en/ "The Kveik Experience"; in person smokehouse and farmhouse brewing traditional Norwegian sessions by Kjetil Dale in Voss, Norway.]* [https://www.goodbeerhunting.com/blog/2019/7/22/a-fire-being-kindled-the-revolutionary-story-of-kveik-norways-extraordinary-farmhouse ale with various -yeast "A Fire Being Kindled — The Revolutionary Story of Kveik , Norway’s Extraordinary Farmhouse Yeast," by Claire Bullen; an in depth introductory article on kveik.]* [https://www.goodbeerhunting.com/gbh-podcast/2020/7/21/ol-010-claire-bullen-reads-a-fire-being-kindledthe-revolutionary-story-of-kveik-norways-extraordinary-farmhouse-yeast strainsGBH Podcast: OL-011 Claire Bullen Reads "A Fire Being Kindled—The Revolutionary Story of Kveik, Norway’s Extraordinary Farmhouse Yeast".]* [https://www.goodbeerhunting.com/gbh-podcast/2020/10/20/ol-013-claire-bullen-reads-the-land-of-fire-and-kveik-farmhouse-brewing-at-the-crossroads-in-voss-norway GBH Podcast: OL-013 Claire Bullen Reads, "The Land of Fire and Kveik — Farmhouse Brewing at the Crossroads in Voss, Norway".]
==References==