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'''Kveik''' is the word for "yeast" in Norwegian, and specifically refers to the yeast that was historically used in traditional Norwegian farmhouse brewing. Although it is thought that little kveik still exists in its original form, a few kveik cultures have been passed down from generations and inherited by modern farmhouse brewers in Norway who still use this yeast today and brew with traditional farmhouse methods. Much of the knowledge about kveik and historical farmhouse brewing in Norway has been researched and publicized by Lars Marius Garshol on his blog, ''[http://www.garshol.priv.no/ Larsblog]''. In recent years kveik cultures have been sent to yeast labs for propagation and distribution to brewers around the world <ref name="larsblog_kveik">[http://www.garshol.priv.no/blog/264.html Kveik: Norwegian farmhouse yeast. Larsblog. 11/07/2013. Retrieved 01/14/2016.]</ref>. The use of kveik is considered one of the many traditional methods still used by a few farmhouse brewers and homebrewers in Norway, along with other historical methods such as infusing the mash or boil with juniper, not filtering, not attempting to carbonate, the use of wood-fired copper or iron kettles, and sometimes not boiling the wort (called [[Kveik#Raw_Ale|Raw Ale]]) <ref>[http://www.garshol.priv.no/blog/303.html Maltøl, or Norwegian farmhouse ale. Larsblog. 10/11/2016. Retrieved 01/14/2016.]</ref>.