Changes

At one time kveik was the only available form of yeast in Norway (and, of course, similar methods for reusing yeast were used all over the world prior to Emil Chr. Hansen's introduction of the pure-yeast system in 1883). However, the existence of kveik has mostly disappeared in recent times. Today kveik remains in the districts of Hardanger, Voss, Sogn, Nordfjord, and Sunnmøre, at least. Kveik is only used by homebrewers who still brew in the traditional methods of Norwegian farmhouse brewing, although the recent spreading of kveik throughout the world has led to a resurgence in its usage to make various types of beer, including non-farmhouse style beers <ref name="larsblog_norwegian_farmhouse">[http://www.garshol.priv.no/blog/259.html Norwegian farmhouse ale. Larsblog. 10/27/2013. Retrieved 01/14/2016.]</ref>.

===Sensory and Fermentation Profile===