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added escarpment labs Terje Raftevold's Hornindal Kveik
Terje's kveik was mixed with 2-3 other kveiks. This probably explains the wider variety of isolated strains. It also contains bacteria, and these bacteria seem to be contributing positively to the aroma (and they don't sour the beer). See [http://www.garshol.priv.no/blog/329.html "Kveik testing"] and [http://www.garshol.priv.no/blog/343.html "Hornindal: interviews and collecting kveik"] on Larsblog for more information.
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4051 NCYC 4051 - the original sample of kveik containing eight strains of ''S. cerevisiae''.]
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4058 NCYC 4058 - 1st isolate in the 4051 blend.]
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4060 NCYC 4060 - 2nd isolate in the 4051 blend.]
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4069 NCYC 4069 - 7th isolate in the 4051 blend.]
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4070 NCYC 4070 - 8th isolate in the 4051 blend.]
Two strains are packaged together as a blend by [[Escarpment Labs]] as their [http://www.escarpmentlabs.com/strains Hornindal Kveik Blend].
===Olav Gausemel's Hornindal Kveik===