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 [[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.