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==Recent Yeast Lab Analysis==
Thanks to efforts by Lars Marius Garshol, and Norwegian farmhouse brewers Håken Hveem, Svein Rivenes, Sigmund Gjernes, Bjarne Muri, Terje Raftevåg, and others, kveik has been made available to brewers around the world.
===Sigmund Gjernes's Voss Kveik===
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3995 NCYC 3995 - original sample of kveik containing three strains of ''S. cerevisiae''.]
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3996 NCYC 3996 - First 1st isolate in the 3995 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3997 NCYC 3997 - Second 2nd isolate in the 3995 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3998 NCYC 3998 - Third 3rd isolate in the 3995 blend.]
[[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>[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>.
===Stein Langlo's Stranda's Kveik===
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4021 NCYC 4021 - Only one strain of ''S. cerevisiae'' could be revived from this kveik.] <refname="kveik_testing">[http://www.garshol.priv.no/blog/329.html "Kveik testing". Larsblog. 05/05/2014. Retrieved 01/20/2016.]</ref>
** Also available from [http://www.omegayeast.com/portfolio/14158-2/ Omega Yeast Labs as OYL-057.]
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4051 NCYC 4051 - original sample of kveik containing eight strains of ''S. cerevisiae''.]
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4058 NCYC 4058 - First 1st isolate in the 4051 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4060 NCYC 4060 - Second 2nd isolate in the 4051 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4063 NCYC 4063 - Third 3rd isolate in the 4051 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4064 NCYC 4064 - Fourth 4th isolate in the 4051 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4067 NCYC 4067 - Fifth 5th isolate in the 4051 blend.] * [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4068 NCYC 4068 - Sixth 6th isolate in the 4051 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4069 NCYC 4069 - Seventh 7th isolate in the 4051 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4070 NCYC 4070 - Eighth 8th isolate in the 4051 blend.] ===Håken Hveem's Voss Kveik=== Brewer Håken Hveem deposited a sample of kveik in 2009. No bacterial contamination was found <ref name="kveik_testing"></ref>. Seven stains were isolated from the blend. * [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3545 NCYC 3545 - original sample of kveik containing seven strains of ''S. cerevisiae''.] * [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3546 NCYC 3546 - 1st isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3547 NCYC 3547 - 2nd isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3547 NCYC 3548 - 3rd isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3549 NCYC 3549 - 4th isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3550 NCYC 3550 - 5th isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3551 NCYC 3551 - 6th isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3552 NCYC 3552 - 7th isolate in the 3545 blend.]
==Relevant Larsblog Posts==