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Kveik

5,495 bytes added, 17:28, 4 August 2017
added tips for use for Voss
[[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>.
==Brief History and Description of Kveik==
==Recent Yeast Lab Analysis==
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.
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]].
* [http://ryanbrews.blogspot.com/2016/10/norwegian-table-beer-review.html Ryan Brews Blog; Norwegian Table Beer review using The Yeast Bay's Voss Kveik.]
* 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.facebook.com/groups/MilkTheFunk/permalink/1779931092035097/?comment_id=1780016285359911&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lars Marius Garshol and Richard Preiss on Voss alcohol tolerance. Milk The Funk Facebook group. 08/04/2017.]</ref>.
===Svein Rivenes's Voss Kveik===
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4045 NCYC 4045 - Two related strains of ''Saccharomyces'' kveik.]
** Also packaged by [https://www.whitelabs.com/ White Labs] as WLP6788 and available from [http://www.bryggselv.no/ Bryggselv.no]. US customers can send an email to "post @ bryggselv.no". See [http://www.garshol.priv.no/blog/329.html source information on Lars Garshol's blog] for brewing notes. Species currently unknown, but most closely related to bayanus / pastorianus / uvarum / arboricolus <ref>[https://www.facebook.com/download/950176781672127/1845813_funits.pdf Accugenix Report from White Labs on WLP 6788. Posted by Eskild Alexander Bergan on Milk The Funk. 6/4/2015.]</ref>.
** 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>
===Stein Langlo's Stranda Kveik===
===Dagfinn Wendelbo's Lærdal kveik===
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.
===Hans Haugse's Granvin kveik===
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.
===Sigurd Johan Saure's Sykkylven kveik===
This kveik comes from Jens Aage Øvrebust, and was collected by William Holden. Jens originally brewed raw ale, but started boiling the wort because his beer became sour now and then. Pitch at 28C, harvest yeast from the top after a couple of days. Prefers not to let the yeast go over 30. Usually ferments 4-6 days. Sent to NCYC and NTNU, but no results yet. Jens usually ferments down to an SG of 1010, because he doesn't want the beer sweet. He says the yeast has always been in the valley as far as he knows.
 
Appears to have an unusual relationship with hops, so beware that this yeast may accentuate the hop bitterness in your beers. Jens says he only dry-hops himself.
===Framgarden, Stordal===
===Midtbust, Stordal===
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.
===Jarle Nupen, Eidsdal===
===Eitrheim-kveiken, Hardanger===
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.
The yeast is pitched at 37C, and harvested from the bottom. The Eitrheim family dry it and keep it in glasses. They usually ferment 3-4 days.
===Julius Simonaitis's yeast===
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.
==Relevant Larsblog Posts==
===Kveik===
* [http://www.garshol.priv.no/download/farmhouse/kveik.html Kveik Registry.]
* [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/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/331.html Raw ale] - Definition of "raw ale", and the methods used to brew it in historical and traditional farmhouse brewing.
===Norwegian Farmhouse Ale (Maltøl)===
* [http://www.garshol.priv.no/blog/356.html My book on Norwegian farmhouse ale] - 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/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.
 
===Farmhouse Ale in Other Countries===
* [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.
==Videos==
* [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)]
* 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>vvV6657b2NY</youtube>
* RåØl (Raw Beer) Brewday with John Palmer at [https://www.facebook.com/eiktid/ EIK og TID]:
<youtube>ww0QAtCrirc</youtube>
* Presentation by Lars Marius Garshol (in Norwegian):
<youtube>cJXPxvm0UZc</youtube>
==See Also==
* ''Beer and Brewing Traditions in Norway'' by Odd Nordland, Universitetsforlaget, 1969.
* ''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].
* [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].
* [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/1406508709377339/ Kveik yeast pitching rates discussion on MTF.]
* [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://www.youtube.com/watch?v=rujBTTJDBWc&list=PLIAaxDY5ZCdeJ_cmt_7N7IisQF6nv68Fl Tony Yates video playlist on YouTube on brewing traditional Norwegian farmhouse ale with various Kveik yeast strains.]
==References==

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