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* [https://www.facebook.com/groups/kveik/permalink/1857521244303344/ Thread in the Kveik Facebook group on why lab isolated strains are still considered "kveik".] It is useful to distinguish between purified single-strain kveik, purified multi-strain kveik, and unpurified original culture <ref>[https://www.facebook.com/groups/kveik/permalink/1857521244303344/ Lars Marius Garshol.
Kveik facebook group thread on kveik terminology. 11/03/2018.]</ref>.
* Since the word 'kveik" refers only to Norwegian yeasts, and there are farmhouse yeasts in other countries, Richard Preiss proposed the term "landrace yeast" to refer to all farmhouse-domesticated yeast. See also [[Landrace Farmhouse Yeast]].
===Sensory and Fermentation Profile===