Changes

Although '''landrace''' is a term used in many areas, this page will be using it as descriptors of a yeast or mixed culture that derives from a traditional farmhouse/landrace brewing cultures from around the world (note that kveik, while considered "landrace" yeast, is split off onto its [[KveikFile:Historical Brewing Techniques.jpg|thumb|300px|right|own page]] for wiki management purposes). This term was first used to describe yeast by [httpshttp://www.frontiersingarshol.priv.orgno/articlesdownload/10.3389historical-tech/fmicb.2018.02137/full Tyrawa et al. (2018)] to describe traditional Norwegian kveik yeast <ref name=The book "Tyrawa_2017Historical Brewing Techniques">[https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts. Richard Preiss, Caroline Tyrawa, George van der Merwe, Kristoffer Krogerus, by Lars Marius Garshol. 2018.]</ref>, and to distinguish them from Saison yeast, which are also sometimes referred to as "farmhouse yeast" <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2389386811089519/?comment_id=2392766720751528&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook thread on the various definitions of the term "landrace". 11/30/2018.]</ref>. The exact definition of the word "landrace" is debated in the Plant Sciences, and is therefore outside the scope of this wiki <ref>[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296298 Toward an Evolved Concept of Landrace. Francesc Casañas, Joan Simó, Joan Casals, and Jaime Prohens. 2017.]</ref>.

Although '''landrace''' is a term used in many areas, this page will be using it as descriptors of a yeast or mixed culture that derives from a traditional farmhouse/landrace brewing cultures from around the world (note that kveik, while considered "landrace" yeast, is split off onto its [[Kveik|own page]] for wiki management purposes). This term was first used to describe yeast by [https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Tyrawa et al. (2018)] to describe traditional Norwegian kveik yeast <ref name="Tyrawa_2017">[https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts. Richard Preiss, Caroline Tyrawa, George van der Merwe, Kristoffer Krogerus, Lars Marius Garshol. 2018.]</ref>, and to distinguish them from Saison yeast, which are also sometimes referred to as "farmhouse yeast" <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2389386811089519/?comment_id=2392766720751528&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook thread on the various definitions of the term "landrace". 11/30/2018.]</ref>. The exact definition of the word "landrace" is debated in the Plant Sciences, and is therefore outside the scope of this wiki <ref>[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296298 Toward an Evolved Concept of Landrace. Francesc Casañas, Joan Simó, Joan Casals, and Jaime Prohens. 2017.]</ref>. The original owners of these yeasts pitch them at a wide variety of temperatures depending on the culture, anywhere from 5°C up to 40°C, but the majority being pitched at around body temperature. Some Finnish farmhouse brewers reported pitching their yeast at cooler temperatures (5-15°C). [https://www.tandfonline.com/doi/full/10.1080/03610470.2020.1805699 Garshol (2020)] reported 5 types of farmhouse yeasts that have been collected as of 2020: * '[[Kveik]]', a group of 35 domesticated yeast cultures from western Norway that form a subgroup of the Beer 1 genetic group of brewers yeast. They are non-phenolic and non-diastatic, and ferment quickly at high temperatures without producing typical off-flavors.* 'Gong', a group of 3 cultures from the Hallingdal valley located in Eastern Norway.* 'Berm', a group of 2 cultures fromm Tinn country in Telemark, Eastern Norway.* Ten cultures from Latvia and Lithuania.* Three cultures from Chuvash Republic in Russia <ref>[https://www.tandfonline.com/doi/full/10.1080/03610470.2020.1805699 Pitch Temperatures in Traditional Farmhouse Brewing. Lars Marius Garshol. Journal of the American Society of Brewing Chemists. August 2020. DOI: https://doi.org/10.1080/03610470.2020.1805699.]</ref>.  The term "landrace" should not be equated to "kveik". Kveik has been suggested to be a subtype of landrace yeast, but "kveik" is a term used specifically for Norwegian farmhouse brewing yeast and mixed cultures. More information on Norwegian kveik can be found on the [[Kveik|Kveik]] page. for more information, see also [https://www.garshol.priv.no/blog/420.html "Farmhouse yeast: what do we know?"] by Lars Marius Garshol.

| Muri || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv4 4] || [[White Labs]] || WLP6788 Norwegian Farmhouse Ale || A single strain from a farm called Muri in Olden, Sogn og Fjordane, Norway (6788 is the zip code). It was supposedly used in traditional farmhouse brewing up until 1990, then left in dried form in a building on the farm. The son on the farm revived it with difficulty last year and has been using it in modern home brewing since attempted to revive <ref name="larsnor">[https://www.facebook.com/groups/MilkTheFunk/permalink/1075155775845969/?comment_id=1075310892497124&offset=0&total_comments=33&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lars Garshol. 6/4/2015.]</ref>. Muri has since been found to be genetically the same as WLP351 Bavarian Weizen, and was therefore probably a contaminant from the attempted revival of the original kveik and not actual farmhouse yeast; see below for details. Purchase from [http://www.bryggselv.no/ Bryggselv.no]. US customers send an email to post @ bryggselv.no. See |-| Muri || [http://www.garshol.priv.no/blogdownload/farmhouse/329kveik.html source information on Lars Garshol's blog#kv4 4] || [[Propagate Lab]] for brewing notes. || MIP-341 || Muri is genetically the same as WLP351 Bavarian Weizen, and therefore probably a contaminant and not actual farmhouse yeast; see below.

| Simonaitis || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 16] || [[Propagate Lab]] || MIP-346 || Potentially the original, unpurified culture. This culture does contain Lactobacillus and will contribute some acidity <ref name="propagate" />.|-| Simonaitis || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 16] || [[Escarpment Laboratories]] || September 2020: Simonaitis / Simonaitis + Lact || Offered as the single isolate without bacteria, and the single isolate with a ''Lactobacillus'' strain from the original culture. The ''Lactobacillus'' strain is hop sensitive. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special">[https://www.escarpmentlabs.com/thekveikring Escarpment Labs website, 09/10/2019. Retrieved 09/10/2019.]</ref>.|-| Jovaru || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 32] || [[Omega Yeast Labs]] || Jovaru™ || This strain tests positive for the STA1 gene, an indicator of [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticusDiastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''Saccharomyces cerevisiae'' var. ''diastaticus'']]. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation. JOVARU™ is an ALDONA UDRIENĖ™ yeast strain that originates from the famous JOVARU™ Brewery that has been in operation since the mid-19th century <ref>[https://omegayeast.com/yeast/lithuanian-ales/jovaru-lithuanian-farmhouse Jovaru Lithuanian Farmhouse Yeast. Omeaga Yeast Labs website. Retrieved 05/16/2019.]</ref>. A portion of the revenue from this culture is given to Aldona Udriene.|-| Probably Jovaru || Probably [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 32] || [[Propagate Lab]] || BTN-79 Lithuanian Queen Farmhouse || This culture is STA1+ and attenuates into the high 80's. Probably the same as Omega Yeast Labs Jovaru™.

| Marina || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv39 39] || [[Mainiacal Yeast]] || Farmhouse - Marina || Russian landrace yeast; sold in liquid form only, does not survive drying <ref>[https://www.instagram.com/p/B3C0PR2lvIO/?igshid=samvy0ns3sz7 Mainiacal Yeast Instagram. 09/30/2019. Retrieved 09/30/2019.]</ref>. POF+. |- | Marina || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv39 39] || [[Escarpment Laboratories]] || Marina Russian Farmhouse || Russian landrace yeast; does not survive drying <ref>[https://www.instagram.com/p/B3C0PR2lvIO/?igshid=samvy0ns3sz7 Mainiacal Yeast Instagram. 09/30/2019. Retrieved 09/30/2019.]</ref>. POF+ and good for Belgian style beers. Can be pitched anywhere from 25ºC to 39ºC, with cleaner results at the lower end <ref name="escarpment_kveikring">[https://www.escarpmentlabs.com/thekveikring Escarpment Labs website. Retrieved 02/12/2020.]</ref>. This culture contains a strain of ''Lactobacillus rhamnosus'' which should be easily controllable with moderate use of hops <ref>[https://www.facebook.com/groups/MilkTheFunk/?post_id=3743823828979137&comment_id=3744535618907958 Justin Amaral. MTF thread about what species are in Marina farmhouse yeast. 08/06/2020.]</ref>. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release.

It was initially found by Krogerus et al. (2018) that the single Muri strain recovered by Bjarne Muri is a hybrid of ''S. cerevisiae'' and ''S. uvarum'', and is most closely related to the beer 2 yeast group (kveik falls into the Beer 1 group; see [[Saccharomyces#History_of_Domestication|History of Domestication]] for more information on the beer yeast genetic groups) <ref>[https://www.frontiersin.org/articles/10.3389/fmicb.2018.02253/full A Unique ''Saccharomyces cerevisiae'' × ''Saccharomyces uvarum'' Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction. Kristoffer Krogerus, Richard Preiss, Brian Gibson. 2018. DOI: https://doi.org/10.3389/fmicb.2018.02253.]</ref>. Unlike kveik, Muri is POF+ (phenolic) and STA1 (diastaticusdiastatic). Krogerus then performed full genome sequencing on the Muri strain and discovered that it is a genetic match for WLP351 Bavarian Weizen yeast. This strain is either a contaminant (most likely) or the original yeast used by the Muri family was the same as the WLP351 Bavarian Weizen strain. Krogerus's finding was independently replicated by [https://www.nature.com/articles/s41559-019-0998-8 Langdon et al. (2019)] <ref>[https://www.nature.com/articles/s41559-019-0998-8 Fermentation innovation through complex hybridization of wild and domesticated yeasts. Quinn K. Langdon, David Peris, EmilyClare P. Baker, Dana A. Opulente, Huu-Vang Nguyen, Ursula Bond, Paula Gonçalves, José Paulo Sampaio, Diego Libkind & Chris Todd Hittinger. Nature Ecology & Evolution (2019).]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2995445813816946/?comment_id=2995899037104957 Richard Preiss. Milk The Funk Facebook group thread on new studies of lager hybrid yeast, including "Muri" identification. 10/22/2019.]</ref>.