Difference between revisions of "Kveik"
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==Brief History and Description of Kveik== | ==Brief History and Description of Kveik== | ||
| + | ===Brief History=== | ||
Kveik was used to brew traditional farmhouse beer in Norway. Kveik was passed down from generation to generation within the family, and also shared among fellow brewers in the region. At one time kveik was very prevalent in Norway, but today very little of it remains in the districts of Voss and probably Sunnmøre. Today, kveik is only used by homebrewers who still brew in the traditional methods of Norwegian farmhouse brewing <ref name="larsblog_norwegian_farmhouse">[http://www.garshol.priv.no/blog/259.html Norwegian farmhouse ale. Larsblog. 10/27/2013.]</ref>. Kveik was probably also used to ferment bread. Farmers seemed to have different preferences for top or bottom fermenting kveik <ref name="larsblog_kveik"></ref>. | Kveik was used to brew traditional farmhouse beer in Norway. Kveik was passed down from generation to generation within the family, and also shared among fellow brewers in the region. At one time kveik was very prevalent in Norway, but today very little of it remains in the districts of Voss and probably Sunnmøre. Today, kveik is only used by homebrewers who still brew in the traditional methods of Norwegian farmhouse brewing <ref name="larsblog_norwegian_farmhouse">[http://www.garshol.priv.no/blog/259.html Norwegian farmhouse ale. Larsblog. 10/27/2013.]</ref>. Kveik was probably also used to ferment bread. Farmers seemed to have different preferences for top or bottom fermenting kveik <ref name="larsblog_kveik"></ref>. | ||
Kveik was stored 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>. | Kveik was stored 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>. | ||
| + | |||
| + | ===Recent Yeast Lab Analysis=== | ||
| + | |||
| + | ==Norwegian Farmhouse Brewing== | ||
| + | ===Raw Ale=== | ||
| + | |||
==Relevant Larsblog Posts== | ==Relevant Larsblog Posts== | ||
| − | + | ===Kveik=== | |
| + | * [http://www.garshol.priv.no/blog/264.html Kveik: Norwegian farmhouse yeast] - An introduction to kveik and an initial report of DNA analysis by NCYC from 2009. | ||
| + | * [http://www.garshol.priv.no/blog/301.html Kveik analysis report] - 2014 DNA fingerprinting of two more kveik samples sent to NYCY; one sample could not grow in the lab. The other found three closely related strains of yeast and no bacterial infection. | ||
| + | * [http://www.garshol.priv.no/blog/291.html Brewing with kveik] - Sigmund Gjernes, a homebrewer in Norway, brews traditional Norwegian farmhosue ale with kveik. | ||
| + | * [http://www.garshol.priv.no/blog/343.html Hornindal: interviews and collecting kveik] - An attempt by Lars to collect three more samples of kveik. | ||
| + | * [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. | ||
| + | ===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. | ||
==See Also== | ==See Also== | ||
Revision as of 17:38, 14 January 2016
Kveik is the word for "yeast" in Norwegian, and specifically refers to the yeast that was historically used in traditional Norwegian farmhosue brewing. Although little kveik still exists in its original form, a few Kveik cultures have been passed down from generations and inherited by modern farmhouse brewers in Norway who still use this yeast today and brew with traditional farmhouse methods. Much of the knowledge about kveik and historical farmhouse brewing in Norway has been researched and publicized by Lars Marius Garshol on his blog, Larsblog. In 2015 Kveik cultures were sent to yeast labs for propagation and distribution to brewers around the world [1].
Contents
Brief History and Description of Kveik
Brief History
Kveik was used to brew traditional farmhouse beer in Norway. Kveik was passed down from generation to generation within the family, and also shared among fellow brewers in the region. At one time kveik was very prevalent in Norway, but today very little of it remains in the districts of Voss and probably Sunnmøre. Today, kveik is only used by homebrewers who still brew in the traditional methods of Norwegian farmhouse brewing [2]. Kveik was probably also used to ferment bread. Farmers seemed to have different preferences for top or bottom fermenting kveik [3].
Kveik was stored 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) [3].
Recent Yeast Lab Analysis
Norwegian Farmhouse Brewing
Raw Ale
Relevant Larsblog Posts
Kveik
- Kveik: Norwegian farmhouse yeast - An introduction to kveik and an initial report of DNA analysis by NCYC from 2009.
- Kveik analysis report - 2014 DNA fingerprinting of two more kveik samples sent to NYCY; one sample could not grow in the lab. The other found three closely related strains of yeast and no bacterial infection.
- Brewing with kveik - Sigmund Gjernes, a homebrewer in Norway, brews traditional Norwegian farmhosue ale with kveik.
- Hornindal: interviews and collecting kveik - An attempt by Lars to collect three more samples of kveik.
- Kveik testing - Lars brews using 5 different samples of kveik he's collected, and compares tasting notes.
Raw Ale
- Raw ale - Definition of "raw ale", and the methods used to brew it in historical and traditional farmhouse brewing.
See Also
Additional Articles on MTF Wiki
External Resources
References
- ↑ Kveik: Norwegian farmhouse yeast. Larsblog. 11/07/2013. Retrieved 01/14/2016.
- ↑ Norwegian farmhouse ale. Larsblog. 10/27/2013.
- ↑ 3.0 3.1 Cite error: Invalid
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