24
edits
Changes
Added many new kveiks
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4069 NCYC 4069 - 7th isolate in the 4051 blend.]
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4070 NCYC 4070 - 8th isolate in the 4051 blend.]
===Olav Gausemel's Hornindal Kveik===
This is the kveik Terje Raftevold's kveik branched off from in the 1990s. Olav says he has mixed it with other kveiks 1-2 times in the meantime. It was collected for comparison purposes. Little is known about this kveik, but it is described in Rasmussen's thesis.
===The Lida kveik===
From Samuel Lien in Grodås, Hornindal. Collected by William Holden. Samuel got the kveik from Hans Øen, who moved from Hornindal from Faleide in Stryn, so the yeast is originally from Stryn. Øen is dead, but Lien is alive. Pitch temperature 30.
===Lars Andreas Tomasgard, Hornindal===
Lars Marius Garshol collected this from Lars Andreas at the Kornøl Festival. More information needed.
===Dagfinn Wendelbo's Lærdal kveik===
Originates with brewer Sigurd Johan Saure, at Tormodgarden in Aurdal in Sykkylven. Sigurd says the yeast has definitely been reused since his great-great-grandfather's time. His great-grandfather mixed it with another yeast from a friend in the 1950s, after the yeast "got weak". Collected, but not sent to the NCYC yet.
===Ebbegarden, Stordal===
This kveik comes from Jens Aage Øvrebust, and was collected by William Holden. Jens originally brewed raw ale, but started boiling the wort because his beer became sour now and then. Pitch at 28C, harvest yeast from the top after a couple of days. Prefers not to let the yeast go over 30. Usually ferments 4-6 days. Sent to NCYC and NTNU, but no results yet. Jens usually ferments down to an SG of 1010, because he doesn't want the beer sweet. He says the yeast has always been in the valley as far as he knows.
===Framgarden, Stordal===
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.
===Midtbust, Stordal===
From Odd H Midtbust at a third farm in Stordal, collected by Lars Marius Garshol. Further details on this yeast remain to be collected.
===Jarle Nupen, Eidsdal===
Jarle brought this kveik to the Kornøl Festival, where he gave it to Lars Marius Garshol. Jarle originally got the yeast from Tore Hjelle in Eidsdal in 1979-1980, so the yeast comes from Eidsdal. Jarle has kept the yeast ever since, and he says "I've watched it like gold." Jarle pitches at 31 degrees, and doesn't want the fermentation to go above 36 degrees. He ferments roughly 30 hours.
===Jakob Torp Årset, Geiranger===
Jakob brought this kveik to the Kornøl Festival, where he gave it to Lars Marius Garshol. More information needed.
===Eitrheim-kveiken, Hardanger===
Jacob Eitrheim, born 1920, has been using this kveik in Bleie since the 1950s. He says he got it from his grandfather, who lived at Eitrheim (now part of the town of Odda), but he doesn't know where it came from before that. So he claims to know the history of the yeast back to the late 19th century. Jacob ran out of yeast in the late 1950s, and got new yeast from his brother, who had the same kveik.
The yeast is pitched at 37C, and harvested from the bottom. The Eitrheim family dry it and keep it in glasses. They usually ferment 3-4 days.
==In Other Countries==