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'''Kveik''' is the a dialect word for "yeast" in Norwegian, and today specifically refers to the yeast that was historically used has been reused for generations in traditional Norwegian farmhouse brewing. Although it is thought that little kveik still exists in its original formMost farmhouse brewers have started buying their yeast, a few but some 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 using short fermentations to carbonateachieve low carbonation, the use of wood-fired copper or iron kettles, and sometimes not boiling the wort ([[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>.

Kveik was used to brew traditional farmhouse beer in Norway. Kveik was passed down from generation to generation within the family, and also shared among fellow brewers in the region. At one time kveik was very prevalent the only available form of yeast in Norway(and, but today very little of it course, similar methods for reusing yeast were used all over the world prior to Emil Chr. Hansen's introduction of the pure-yeast system in 1883). Today kveik remains in the districts of Hardanger, Voss , Sogn, Nordfjord, and probably Sunnmøre, at least. Today, kveik is only used by homebrewers who still brew in the traditional methods of Norwegian farmhouse brewing <ref name="larsblog_norwegian_farmhouse">[http://www.garshol.priv.no/blog/259.html Norwegian farmhouse ale. Larsblog. 10/27/2013. Retrieved 01/14/2016.]</ref>. Kveik was probably sometimes also used to ferment bread. Farmers seemed to have different preferences for top or bottom fermenting collecting their kveik <ref name="larsblog_kveik"></ref>.

Kveik is ''not'' a single type of yeast. In fact, very likely the different kveik cultures don't even belong to the same species. So the term "kveik" means "ancestral non-lab yeast" rather than any specific strain of yeast or any specific characteristic of the yeast itself. Further, only a small fraction of the kveik cultures that exist have been sampled so far, so what is described here applies only to the cultures explored so far. The ones that still exist only "in the wild" may not fit this description. The general flavor profile of kveik yeast is ester-driven, although a wide range of subtle differences appears to exist between strains. Kveik in it's its traditional form is usually a blend of closely related strains. The "Stranda" kveik was described as "lemon, nuts, grain, and straw" by Lars Marius Garshol. The "Hornindal kveik" with bacterial contamination bacteria was described as "fruity, milky caramel, honey, and mushroom with a very unique aroma". The "Muri kveik" was described as "earthy on the nose, and fruity tasting with hints of rubber and sulfur and a thinner mouthfeel than the others" <ref name="kveik_testing"></ref>.

Thanks to efforts by Lars Marius Garsholand Håken Hveem, and Norwegian farmhouse brewers Håken Hveem, Svein Rivenes, Sigmund Gjernes, Bjarne Muri, Terje Raftevåg, and others, kveik has been made available to brewers around the world. Much of the analysis has been performed by [NCYC](http://www.ncyc.co.uk).

===Håken Hveem's Voss Kveik=== Brewer Svein Rivenes deposited a sample of kveik in 2009 via Håken Hveem. No bacterial contamination was found <ref name="kveik_testing"></ref>. Seven stains were isolated from the blend. * [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3545 NCYC 3545 - original sample of kveik containing seven strains of ''S. cerevisiae''.] * [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3546 NCYC 3546 - 1st isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3547 NCYC 3547 - 2nd isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3547 NCYC 3548 - 3rd isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3549 NCYC 3549 - 4th isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3550 NCYC 3550 - 5th isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3551 NCYC 3551 - 6th isolate in the 3545 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3552 NCYC 3552 - 7th isolate in the 3545 blend.] ===Bjarne Muri's Olden Kveik===

===Stein Langlo's Stranda's Kveik===