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→Recent Yeast Lab Analysis and Commercial Availability
[https://www.escarpmentlabs.com/strains Escparment Laboratories] sells the complete blend as sourced by Jakob Årset, on the farm Årset in Eidsdal, Norway. The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well. Attenuation: 70-80% // Optimum Temp: 20-37ºC // Alcohol tolerance: Very High // Flocculation: High.
===Other Commercial Cultures===
[[Bootleg Biology]] offers two kveik of unknown origin; see [[Saccharomyces#Bootleg_Biology|Bootleg Biology ''Saccharomyces'' cultures]].
==Landrace Yeast In Other Countries==