Changes

In general, most of the cultures of kveik that have been analyzed contain more than one strain of ''S. cerevisiae'', which was the only species in all of the kveik cultures analyzed by Preiss et al. (2018) except for the Muri kveik. The Muri kveik contains a single isolate of what appears to be a domestic (human produced) hybrid between ''S. cerevisiae'', ''S. eubayanus'', and ''S. uvarum''. Of the 9 kveik cultures analyzed by Preiss et al. (2018), only Muri, Simonaitis, and Stranda contained only one strain of ''S. cerevisiae'', while all of the others contained more than one strain of ''S. cerevisiae'' up to 9 strains in the case of Granvin (see [https://www.frontiersin.org/files/Articles/409253/fmicb-09-02137-HTML-r1/image_m/fmicb-09-02137-t001.jpg this table from the paper]). Genetically, kveik yeast strains form their own group of closely related domesticated ale strains that do not closely match are a subgroup of the "Beer 1" and "Beer 2" yeasts (Belgian/Germany/UK/US yeast strains) from the [http://www.cell.com/cell/fulltext/S0092-8674(16)31071-6 Gillons/White Labs (2016)] study that sequenced previously known ale strains (see [http://www.garshol.priv.no/blog/374.html "A family tree for brewer's yeast" by Lars Marius Garshol]). The closest related domesticated strains were WY1318 London Ale III™3 German hefeweizen strains, WY2565 Kölsch™however, and WY1007 German Ale™ this relation is likely just due to both groups being hybrids rather than having any historic connection <ref name="Tyrawa_2017" />.

The individual kveik strains themselves can be divided into two major closely related genetic groups, with the Muri , the Simonatis Lithuanian strain, and Lithuanian strains a Norwegian bread yeast falling outside of these two groups completely, which arguably categorizes them to not actually be considered "kveik". The two major genetic groups of kveik groups are: probably originated from two ancestors that were hybrids between a "Beer 1" yeast and wild yeast. GranvinInterestingly, Stranda, Laerdal and Voss, which all come some of the kveik cultures have strains from the southern region both genetic groups of Norway except the Stranda kveik, and Sykkylven. For example, Hornindal, and StordalGranvin, which all come Laerdal contained strains from the northern region of Norway (the north and south regions are divided by the Jostedal glacier, which created both a geographical and cultural divide in Norway historically). The Laerdal and Stordal kveik strains fall inside groups of the kveik family, but are genetic outliers <ref name="Tyrawa_2017" />. Preiss et al. (2018) also measured the fermentation characteristics of individual kveik strains in their study, the first published data in this regard for kveik. See also [http://wwwAt 86°F (30°C) they found that 11 of the 24 pure strains of kveik outperformed the best control strain (WLP002) in fermentation rate.garshol There was still a very wide range of attenuation rates between the kveik strains (60-90%).priv Of the 6 strains that had their DNA sequenced, all but one of the Granvin strains fermented maltotriose.no/blog/images/kveik All of the strains tested were POF-family(meaning they did not produce significant 4-treevinylguaiacol phenol) except the Muri strain which is not genetically related to kveik.png One of these Sotrdal Ebbegarden strains also contained a unique mutation on the kveik family tree diagram] by Richard Preiss''FDC1'' gene that results in the inability to produce phenols and has not been reported before in science.