Changes

[[File:Kveik_Ring.jpg|thumb|300px|right|[http://www.garshol.priv.no/tmphoto/photo.jsp?id=t329236 Kveik Ring(gjærkran). Photo by Lars Marius Garshol.]]]

'''Kveik''' ([https://soundcloud.com/andreas-misund-berntsen/kveik-pronounciation click here for pronunciation]) is a dialect word for "yeast" in Norwegian ("gjær" is the common word for "yeast" in Norwegian <ref>[http://en.bab.la/dictionary/norwegian-english/gjaer Bab.la Dictionary. Retrieved 01/21/2016.]</ref>), and today specifically refers to yeast that has been reused for generations in traditional Norwegian farmhouse brewing. The term "kveik" does not refer to a style of beer, just the yeast used in traditional Norwegian farmhouse brewing. Kveik yeast are extremely diverse genetically, presenting characteristics that are not typical in other brewing yeasts <ref name="larsblog_analysis">[http://www.garshol.priv.no/blog/349.html "Analysis of farmhouse yeast (kveik)." Larsblog. Lars Marius Garshol. 09/06/2016. Retrieved 09/06/2016.]</ref>. Most farmhouse brewers have started buying their yeast, but some kveik cultures have been passed down from generations and inherited by modern farmhouse brewers in Norway who still use this yeast today and brew with traditional farmhouse methods. Much of the knowledge about kveik and historical farmhouse brewing in Norway has been researched and publicized by Lars Marius Garshol on his blog, ''[http://www.garshol.priv.no/ Larsblog]'', and in the book ''Beer and Brewing Traditions in Norway'' by Odd Nordland (1969). In recent years kveik cultures have been sent to yeast labs for propagation and distribution to brewers around the world <ref name="larsblog_kveik">[http://www.garshol.priv.no/blog/264.html Kveik: Norwegian farmhouse yeast. Larsblog. 11/07/2013. Retrieved 01/14/2016.]</ref>. The use of kveik is one of the many traditional methods still used by a few farmhouse brewers and homebrewers in Norway, along with other historical methods such as infusing the mash or boil with juniper, not filtering, using short fermentations to achieve low carbonation, the use of wood-fired copper or iron kettles, and sometimes not boiling the wort ([[Kveik#Raw_Ale|Raw Ale]]) <ref>[http://www.garshol.priv.no/blog/303.html Maltøl, or Norwegian farmhouse ale. Larsblog. 10/11/2016. Retrieved 01/14/2016.]</ref>.

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)]. See also the [http://www.garshol.priv.no/download/farmhouse/kveik.html Kveik Registry] being maintained by Lars Marius Garshol.

** PCR DNA analysis Whole-genome sequencing by Kristoffer Krogerus suggests that this is a hybrid between ''S. bayanuscerevisiae'' triple hybrid between and ''S. cerevisiaeuvarum'', with introgressions from ''S. eubayanus''; it is also POF+ (all other kveik strains tested by Richard Preiss have been POF- <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1336954522999425/?comment_id=1510478635647012&reply_comment_id=1510501832311359&comment_tracking=%7B%22tn%22%3A%22R9%22%7D MTF conversation with Richard Preiss of Escarpment Labs regarding POF of kveik strains. 12/14/2016.]</ref>). <blockquote>"This is an unusual hybrid to see in brewing environments, but has been found in wine fermentations. Hopefully we'll be able to figure out some hints on what the origin of this strain is (e.g. is it a wine hybrid that has been adapted to brewing conditions, or could it be a natural hybrid between a brewing strain and ''a wild S. uvarum strain?). The high attenuations seem to suggest it does not have a wine background. Lager yeast is also a hybrid, but between S. cerevisiae x S. eubayanus. S. uvarum'' , like S. eubayanus, is relatively cold-tolerant, so it is possible that Muri does well in low temperatures as well. Unlike lager yeasts, this strain has functional PAD1 and FDC1 genes making it POF+ (as has been mentioned previously). What is also interesting is the contributions from S. eubayanus; what genes (and are they significant somehow) and where did they come from (from a lager strain or a wild S. eubayanus strain)? Many questions, but hopefully we can answer some of them!" ~ Kristoffer Krogerus <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1336954522999425/?comment_id=14180702448878521510478635647012&comment_tracking=%7B%22tn%22%3A%22R022R%22%7D Conversation with Richard Preiss on MTF regarding Muri DNA analysis. 0912/2614/2016.]</ref>.</blockquote>

This one has been sent to NCYC for analysisArvid Solheim collected this kveik from Dagfinn Wendelbo at Ljøsne in Lærdal. Wendelbo lost his own kveik a couple of years ago, but has not been assigned NCYC numbers yetand got this from Per Gjermann. As far as I understand it originates with Gjermann, from the farm Stødno in Lærdal.

Collected, but not sent to NCYC yet. Originates from Hans Haugse from Granvin, Hardanger, via Einar Vestrheim and Lars Olav Muren. NCYC analysis indicates that it contains both Pichia and Saccharomyces.

From Odd H Midtbust at a third farm in Stordal, collected by Lars Marius Garshol. Further details on Jens Aage Øvrebust says this yeast remain to is pitched at 33C, and that it should be collectedkept at this temperature during fermentation. Usually ferments about 3 days. Midtbust harvests the yeast from the top.

Jacob Jakob Eitrheim, born 1920, has been using this kveik in Bleie since the 1950s. He says he got it from his grandfather, who lived at Eitrheim (now part of the town of Odda), but he doesn't know where it came from before that. So he claims to know the history of the yeast back to the late 19th century. Jacob ran out of yeast in the late 1950s, and got new yeast from his brother, who had the same kveik.

One yeast has been collected from farmhouse brewer Julius Simonaitis in Joniškelis, Lithuania. It's a communal yeast that's been shared among the neighbours since time immemorial. NCYC says the yeast consists of 5 different strains. Four of these are closely related, while the fifth is quite different, and is probably a completely different strain. All seem to be ''Saccharomyces cerevisiae''. Julius pitches the yeast at 35C, and top-harvests it. He ferments 12-16 hours, depending on activity. People trading this culture have reported that there are lactic acid bacteria present in the culture. It has been sent for analysisis not known if this lactic acid bacteria was present from the source, or if it was introduced during trading. Julius Simonaitis's beers are reported to not be sour, but nothing further he uses a lot of hops in his beer and his beer is reportedly fairly bitter. DeWayne Schaaf reported that the lactic acid bacteria present in the culture he was given produced a favorable acidity. Lars Garshol is known yetwaiting on lab results to see if the lactic acid bacteria were present in the original culture <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1677055218989352/?comment_id=1729414253753448&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lars Garshol, James Thor, and DeWayne Schaaf. Milk The Funk facebook group. 06/22/2017.]</ref>. * [https://www.facebook.com/groups/MilkTheFunk/permalink/1677055218989352/ See this MTF thread by DeWayne Schaaf] for tips and experiences with brewing with this culture, as well as links to more information about Lithuanian farmhouse brewing.

* ''Gårdsøl - det norske ølet'' by Lars Marius Garshol, Cappelen Damm, 2016. [More info](http://www.garshol.priv.no/download/gardsol/).* [http://poppylandbrewer.blogspot.no/2016/01/making-yeast-ring.html "Making a yeast ring", Poppyland Brewer blog.] See also [http://www.georgehart.com/rp/torzle/torzle.html these instructions].