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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>.
===Aroma Sensory and Flavor Fermentation Profile===The general flavor profile of kveik yeast is ester-driven, although a wide range of subtle differences appears to exist between strains. Kveik in it's traditional form is usually a blend of closely related strains. The "Stranda" kveik was described as "lemon, nuts, grain, and straw" by Lars Marius Garshol. The Hornindal kveik with bacterial contamination was described as fruity, milky caramel, honey, and mushroom with a very unique aroma. The Muri kveik was described as earthy on the nose, and fruity tasting with hints of rubber and sulfur and a thinner mouthfeel than the others<ref name="kveik_testing"></ref>. [http://www.omegayeast.com/ Omega Yeast Labs] describes their two isolates as being non-phenolic and fruity, and complimenting of American citrus hops. They also note that the yeast has a very high temperature range (~68-98°F or ~20-37°C), attenuates high, flocculates quickly, and tends to ferment faster at the mid to high temperature ranges, while producing similar ester profiles throughout the entire temperature range.
==Recent Yeast Lab Analysis==
[[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>.
* [http://www.omegayeast.com/portfolio/voss-kveik/ Omega Yeast Labs as "Voss Kveik" OYL-062 (commercial pitches only).]
* The Yeast Bay Voss Kveik (pending production).
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4021 NCYC 4021 - Only one strain of ''S. cerevisiae'' could be revived from this kveik.] <ref name="kveik_testing">[http://www.garshol.priv.no/blog/329.html "Kveik testing". Larsblog. 05/05/2014. Retrieved 01/20/2016.]</ref>
** Also available from [http://www.omegayeast.com/portfolio/14158-2/ Omega Yeast Labs as "HotHead Ale" OYL-057.]
===Terje Raftevåg's Hornindal Kveik===