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Originates from Hans Haugse from Granvin, Hardanger, via Einar Vestrheim and Lars Olav Muren. NCYC analysis indicates that it contains both Pichia and Saccharomyces.
Commercially available from [[Saccharomyces#Mainiacal_Yeast|Mainiacal Yeast]].
===Sigurd Johan Saure's Sykkylven kveik===
From Petter B Øvrebust at a neighbouring farm in Stordal. Collected by William Holden. Petter still brews raw ale, pitches at 30C, ferments 2-3 days.
Commercially available from [[Saccharomyces#Mainiacal_Yeast|Mainiacal Yeast]].
===Midtbust, Stordal===
From Odd H Midtbust at a third farm in Stordal, collected by Lars Marius Garshol. Jens Aage Øvrebust says this yeast is pitched at 33C, and that it should be kept at this temperature during fermentation. Usually ferments about 3 days. Midtbust harvests the yeast from the top.
Commercially available from [[Saccharomyces#Mainiacal_Yeast|Mainiacal Yeast]].
===Jarle Nupen, Eidsdal===