Changes

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

The [https://catalogue.ncyc.co.uk National Collection of Yeast CulturesNCYC] found that a sample of Sigmund Gjernes's kveik was made up of three strains of ''S. cerevisiae''. No bacterial contamination was found. DNA fingerprinting found the strains to be closely related <ref>[http://www.garshol.priv.no/blog/materials/ncyc-3995-report.pdf Analysis of Sigmund Gjernes Voss yeast sample for Lars Marius Garshol, RÆLINGEN NORWAY. September 2014. Retrieved 01/20/2016.]</ref>. See [http://www.garshol.priv.no/blog/301.html Larsblog Kveik analysis report] for more information.