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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==
* [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===
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 is 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 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 waiting 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==
* [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==