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[[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.]]]

<big>'''Certain sections of this wiki page is no longer being actively maintained ("Brief History" and "Recent Yeast Lab Analysis"). See [http://www.garshol.priv.no/download/farmhouse/kveik.html Kveik Registry], [[Kveik#Relevant_Larsblog_Posts|relevant Larsblog posts]], and [http://www.garshol.priv.no/blog/ Larsblog] for up to date information on individual kveik cultures.'''</big> :<small>''We've kept the content available in case there is anything interesting here.''</small> '''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>.

Kveik was passed down from generation to generation within the family, and also shared among fellow brewers in the region. In this way, kveik evolved differently than the two major beer yeast genetic groups that are used in industrialized brewing. While mostly POF-, a trait that is selected for in many beer yeast strains that prevents the yeast from producing 4-vinylguaiacol phenol, other traits are reflective of how this yeast was used by traditional farmhouse brewers of the region. For example, as far back as 1621 (and probably prior), kveik was often stored dry on wooden logs called "kveikstokker" for up to a year or longer. Kveik was typically inoculated directly into the wort by submerging the kveikstokker into the wort at 30-40°C. The wort was often high gravity of around 1.080 SG, and the beer was served just after 1-2 days of fermentation beginning at this hot inoculation temperature. The kveik was then taken from the fermenter and dried until its next use. It has been proposed by Tyrawa et al. (2017) that this treatment has produced yeast strains that are genetically distinct phenotypically from other domesticated yeast strains used in industrial brewing in Europe <ref name="Tyrawa_2017">[https://www.biorxiv.org/content/early/2017/09/27/194969 Traditional Norwegian Kveik Yeasts: Underexplored Domesticated Saccharomyces cerevisiae Yeasts. Richard Preiss, Caroline Tyrawa, George van der Merwe. 2017.]</ref>.  At one time kveik was the only available form of yeast in Norway (and, of course, similar methods for reusing yeast were used all over the world prior to Emil Chr. Hansen's introduction of the pure-yeast system in 1883). However, the existence kveik has mostly disappeared in recent times. Today kveik remains in the districts of Hardanger, Voss, Sogn, Nordfjord, and Sunnmøre, at least. Today, kveik is only used by homebrewers who still brew in the traditional methods of Norwegian farmhouse brewing <ref name="larsblog_norwegian_farmhouse">[http://www.garshol.priv.no/blog/259.html Norwegian farmhouse ale. Larsblog. 10/27/2013. Retrieved 01/14/2016.]</ref>. Kveik was sometimes also used to ferment bread. Farmers seemed to have different preferences for top or bottom collecting their kveik <ref name="larsblog_kveik"></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.

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1336954522999425/ Updates to the Escarpment Laboratories analysis on MTF.]and their published paper [https://www.biorxiv.org/content/early/2017/09/27/194969 "Traditional Norwegian Kveik Yeasts: Underexplored Domesticated ''Saccharomyces cerevisiae'' Yeasts"]. (In progress) In general, most of the cultures of kveik that have been analyzed contain more than one strain of ''S. cerevisiae'', which was the only species in all of the kveik cultures analyzed by Escarpment Laboratories except for the Muri kveik. The Muri kveik contains a single isolate of what appears to be a domestic (human produced) hybrid between ''S. cerevisiae'', ''S. eubayanus'', and ''S. uvarum''. Genetically, kveik yeast form their own group of closely related domesticated ale strains that do not closely match the "Beer 1" and "Beer 2" yeasts from the [http://www.cell.com/cell/fulltext/S0092-8674(16)31071-6 Gillons/White Labs (2016)] study that sequenced previously known ale strains (see [http://www.garshol.priv.no/blog/374.html "A family tree for brewer's yeast" by Lars Marius Garshol]). The closest related domesticated strains were WY1318 London Ale III™, WY2565 Kölsch™, and WY1007 German Ale™ <ref name="Tyrawa_2017" />.  The kveik strains themselves can be divided into two major closely related genetic groups, with the Muri and Lithuanian strains falling outside of these two groups completely. The two major genetic groups are: Granvin, Stranda, Laerdal and Voss, which all come from the southern region of Norway except the Stranda kveik, and Sykkylven, Hornindal, and Stordal, which all come from the northern region of Norway (the north and south regions are divided by the Jostedal glacier, which created both a geographical and cultural divide in Norway historically). The Laerdal and Stordal kveik strains fall inside of the kveik family, but are genetic outliers <ref name="Tyrawa_2017" />.

** 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>

<youtubeheight="200" width="300">vvV6657b2NY</youtube>* Brewing with the elusive Hornindal-strain, done old school, no boiling, 2 days fermenting:<youtube height="200" width="300">6InOfER2mic</youtube>* RåØl (Raw Beer) Brewday with John Palmer at [https://www.facebook.com/eiktid/ EIK og TID]:<youtube height="200" width="300">ww0QAtCrirc</youtube>* Presentation by Lars Marius Garshol (in Norwegian):<youtube height="200" width="300">cJXPxvm0UZc</youtube>

* ''Gårdsøl - det norske ølet'' by Lars Marius Garshol, Cappelen Damm, 2016. [More info](http://www.garshol.priv.no/download/gardsol/)More info].* [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].