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The general flavor profile of kveik yeast is ester-driven and non-phenolic, although a wide range of subtle differences can exist between strains. Kveik in its traditional form is usually a blend of closely related strains. The "Stranda" kveik was described as "lemon, nuts, grain, and straw" by Lars Marius Garshol. The "Hornindal kveik" with bacteria was described as "fruity, milky caramel, honey, and mushroom with a very unique aroma". The "Muri kveik" was described as "earthy on the nose, and fruity tasting with hints of rubber and sulfur and a thinner mouthfeel than the others" <ref name="kveik_testing"></ref>.
Kveik has adapted to being fermented at relatively warm temperatures without producing off-flavors, usually in the range of 30-40°C (86-104°F), but also as high as 43°C (109°F). The beer is finished fermenting within a day or two at these warmer temperatures. Årset kveik has been fermented as low as 4°C (39°F), which produced a clean and drinkable beer with a fruity aroma. They have a high alcohol tolerance of around 13-16% ABV <ref name="garshol_preiss_mbaa">[https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-4-1211-01.aspx How to Brew with Kveik. Lars Marius Garshol and Richard Preiss. MBAA Technical Quarterly, 2018 Q4.]</ref>[http://www.omegayeast.com/ Omega Yeast Labs] describes their two isolates as being non-phenolic and fruity, and complimenting of American citrus hops. They also note that the yeast has a very high temperature range (~68-98°F or ~20-37°C), attenuates high, tends to flocculate well, and also tends to ferment faster at the mid to high temperature ranges, while producing similar ester profiles throughout the entire temperature range.
Kveik mixed cultures tend to be very flocculant, even though only about 48% of the individual strains are highly flocculant (it is thought that high flocculating strains help the lower flocculating strains to flocculate). Top-harvested kveik form a thick krausen and tends to float on top of liquid even when stored in the fridge, while bottom-harvested kveik tends to form a thin layer of krausen (see the [http://www.garshol.priv.no/download/farmhouse/kveik.html Farmhouse yeast registry to see which kveik cultures are top vs bottom harvested). Attenuation ranges from 60-90% for single strains, but for mixed cultures, the attenuation is usually on the higher side <ref name="garshol_preiss_mbaa" />. Kveik cultures have a wide range of fruity aromas, which is a result of above-threshold production of fatty acid esters, such as ethyl decanoate and ethyl caprylate <ref name="garshol_preiss_mbaa" />. Richard Preiss from [[Escarpment Laboratories]] shared his sensory notes after doing trial fermentations with various kveik strains/cultures. Fermentations were at 30°C in standard wort (1.050, 20IBU) with single strains, not the mixed cultures. 2/3 tasters were blind to the beers and order prior to tasting. This is a single data point on sensory information <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1336954522999425/?comment_id=1407412439286966&comment_tracking=%7B%22tn%22%3A%22R%22%7D Sensory data on kveik strains shared by Richard Preiss on MTF. 09/15/2016.]</ref>:
* Sykkylven 1 - clean, fruity, malty, rum-like. big, round, malty, slightly hot