Changes

[[File:Historical Brewing Techniques.jpg|thumb|300px|right|[http://www.garshol.priv.no/download/historical-tech/ The book "Historical Brewing Techniques" by Lars Marius Garshol.]]][[File:Kveik_Ring.jpg|thumb|300px|right|[http://www.garshol.priv.no/tmphoto/photo.jsp?id=t329236 Sigmund Gjernes holding a Kveik Ring (gjærkrans). Photo by Lars Marius Garshol.]]] '''Kveik''' is a dialect word for "yeast" in Norwegian ("gjær" is the common word for "yeast" in Norwegian <ref>[[Filehttp:Kveik vs landrace diagram//en.bab.la/dictionary/norwegian-english/gjaer Bab.la Dictionary. Retrieved 01/21/2016.jpg|thumbnail|300px|right|Diagram ]</ref>), and today specifically refers to non-purified yeast that contains multiple domesticated (not wild) strains of types of yeast versus ''S. cerevisiae'' and has been reused for generations in traditional Norwegian farmhouse styles by Richard Preiss brewing. Originally the word was used as a verb to mean "to start" or to "begin life" <ref>[https://www.youtube.com/watch?v=MCC3tBS2j_Q Ivar Geithung. Chop And Brew Youtube video. 09/21/2019. Retrieved 09/24/2019.]</ref><ref>[https://www.crowdcast.io/e/n2kbq0af Lars Marius Garshol. Presentation for Brewers Association. May 2020. Retrieved 05/18/2020.]</ref name> (~1 hour in).  <div style="preiss_landrace_diagrambackground-color: #fff0f0; border: 1px solid black; padding: 1ex; margin: 1ex; margin-right: 24em; min-width: 20em;">::'''Pronunciation:''':# Sounds close to "kvike" to English speakers <ref><[https://www.facebook.com/groups/MilkTheFunk/permalink/2662886620406202/?comment_id=2662985003729697&reply_comment_id=2663581013670096&comment_tracking=%7B%22tn%22%3A%22R%22%7D Lars Marius Garhol and Stig Bernsten. Milk The Funk Faecbook group thread on how to pronounce 'kveik'. 05/14/2019.]</ref>.:# [https://soundcloud.com/andreas-misund-berntsen/kveik-pronounciation Norwegian Andreas Misund Berntsen pronounces it for the wiki.]:# [https://youtu.be/D2NXyUOhQhA?t=4223 Lars Marius Garshol pronounces it three times and explains that there is no 'w' sound (~1:10:30 mins in).]:# [https://www.milkthefunk.live/podcast/ep002 Lars Marius Garshol pronounces it at around 2 minutes into episode two of the MTF podcast.] :# [https://youtu.be/6InOfER2mic?t=103 Norwegian farmhouse brewer, Terge Raftevold, pronounces it in this YouTube video at around 1:45.] :# [https://youtu.be/jQdPR0oF-HI?t=306 Norwegian farmhouse brewer, Ivar A. Geithung, pronounces it at around 5 mins in this YouTube Video.] :# [https://www.youtube.com/watch?v=Y29gVNtzTvw Geithung demonstrates two pronunciations depending on the region of Norway.]:# [https://youtu.be/7PRz0Sy3XmM?t=1836 Farmhouse brewer Jørund Geving gives an example of the "quake" sounding pronounciation (~30 minutes in).]:# [https://youtu.be/785Ys6_rb80?t=190 Norwegian farmhouse brewer, Kjetil Dale, pronounces it at 13:10.]:# [https://translate.google.com/?client=firefox-b-1-d&um=1&ie=UTF-8&hl=en&client=tw-ob#no/en/kveik%0A Google Translate (click the "Listen" button).]</div>

'''Kveik''' ([https://soundcloud.com/andreas-misund-berntsen/kveik-pronounciation click here for pronunciation] or [https://www.facebook.com/groups/MilkTheFunk/permalink/2444854438876089/ here]; sounds like "kvie-eek" in English, but the "v" sound is a soft "v" that sounds like a cross between a "w" and a "v") is a dialect word for "yeast" in Norwegian ("gjær" is the common word for "yeast" in Norwegian <ref>[http://en.bab.la/dictionary/norwegian-english/gjaer Bab.la Dictionary. Retrieved 01/21/2016.]</ref>), and today specifically refers to non-purified yeast that has been reused for generations in traditional Norwegian farmhouse brewing. The words "kveiken", "kveika", and "kveikja" are the dialectic definite articles for the word "kveik", which all translate to English as "the kveik" <ref>[https://www.facebook.com/groups/kveik/permalink/1938267779562023/ Sveinung Marvik and Lars Marius Garshol. Kveik Facebook group. 01/03/2018.]</ref>. The term "kveik" does not refer to a style of beer, but only the yeast used in traditional Norwegian farmhouse brewing (Garshol has encouraged brewers brewing non-farmhouse styles with kveik to call them "X Style Beer Brewed with Kveik" or something similar ; see [[Kveik#Terminology|Terminology]] for more information on suggested approaches to naming classic styles fermented with kveik <ref name="garshol_style" />). The word "kveik" is specifically used in the western part of Norway for family-owned, non-purified yeast, while other words such as "gjester" are used by central Norwegians, "gong" is used by locals in eastern Norway, "family yeast" is used by some Lithuanian brewers, and "hemjäst" is used by locals in Gotland. The term [https://en.wikipedia.org/wiki/Landrace "landrace] yeast" has been proposed to refer to kveik as well as other non-kveik farmhouse yeast cultures (for example, Simonaitis) <ref>[http://www.garshol.priv.no/blog/380.html "Kveik" - what does it mean?. Lars Garshol. Larsblog. 10/29/2017. Retrieved 10/29/2017.]</ref><ref name="preiss_landrace_diagram">[https://www.facebook.com/groups/MilkTheFunk/permalink/2135806453114224/?comment_id=2137238309637705&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook group thread on kveik. 06/19/2018.]</ref><ref name="garshol_style" />.

Kveik yeast are extremely diverse genetically, presenting characteristics that are not typical in other brewing yeasts <ref name="larsblog_analysis">[http://www.garshol.priv.no/blog/349.html "Analysis of farmhouse yeast (kveik)." Larsblog. Lars Marius Garshol. 09/06/2016. Retrieved 09/06/2016.]</ref>. Most farmhouse brewers have started buying their yeast, 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/blog/ Larsblog]'', and in the book ''Beer and Brewing Traditions in Norway'' by Odd Nordland (1969). 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 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 (''Juniperus communis'' <ref>[http://www.garshol.priv.no/blog/368.html Lars Marius Garshol. "The juniper mystery". Larsblog blog. 02/02/2017. Retrieved 12/13/2018.]</ref>), not filtering, using short fermentations to achieve 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 can also be used effectively to ferment a wide range of non-farmhouse styles, such as New England IPA and English beer styles, as well as cider, mead, and mash/wash for distillation.

Farmhouse yeasts from other countries such as Lithuania and Russia have been found to be both genetically different and express different fermentation profiles than the kveik yeasts of Norway, and are therefore not referred to as "kveik". See the [[Landrace_Yeast|Farmhouse Yeasts in Other Countries]] pageand [https://www.garshol.priv.no/blog/420.html "Farmhouse yeast: what do we know?"] by Lars Marius Garshol.

For another a comprehensive list of kveik and other landrace farmhouse yeasts, see also the [http://www.garshol.priv.no/download/farmhouse/kveik.html Farmhouse Yeast Registry maintained by Lars Garshol].

<blockquote>''"I see this is about to become a myth, so just to clear things up: kveik [http://www.garshol.priv.no/blog/380.html kveik is '''not''' a style of beer]. It's farmhouse yeast."'' ~ Lars Marius Garshol, December 29, 2016 <ref name="garshol_style">[https://www.facebook.com/groups/MilkTheFunk/permalink/1532708213424054/?comment_id=1532751916753017&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Lars Marius Garshol. Milk The Funk Facebook group reply on the meaning of the word "kveik". 12/29/2016.]</ref></blockquote>

Kveik was passed down from generation to generation within the family, and also shared among fellow brewers in the region. In this way, kveik evolved differently than the two major beer yeast genetic groups that are used in industrialized brewing. While mostly POF-, a trait that is selected for in many beer yeast strains that prevents the yeast from producing 4-vinylguaiacol phenol, other traits are reflective of how this yeast was used by traditional farmhouse brewers of the region. For example, as far back as 1621 (and probably prior), kveik was often stored dry on wooden logs called "kveikstokker" for up to a year or longerbefore being re-used in a new batch of beer (the process of re-using yeast from batch to batch is known as "backslopping" in brewing<ref>[https://mmbr.asm.org/content/77/2/157 The Microbiology of Malting and Brewing. Nicholas A. Bokulich, Charles W. Bamforth. 2013. DOI: 10.1128/MMBR.00060-12.]</ref>). Kveik was typically inoculated directly into the wort by submerging the kveikstokker into the wort at 30-40°C. The wort was often high gravity of around 1.080 SG, and the beer was served just after 1-2 3 days of fermentation beginning at this hot inoculation temperature(this was also the case for most farmhouse brewers throughout Europe even though kveik was limited to Norway, indicating that most landrace/farmhouse yeast was fermented this way) <ref>[https://www.tandfonline.com/doi/abs/10.1080/03610470.2021.1945377?journalCode=ujbc20 Lars Marius Garshol (2021) Fermentation Times in Traditional Farmhouse Brewing, Journal of the American Society of Brewing Chemists, DOI: 10.1080/03610470.2021.1945377.]</ref>. The kveik was then taken from the fermenter and dried until its next use. If the kveik went sour or died, brewers would borrow kveik from their neighbors, which was another way of preserving kveik through the centuries. Kveik was sometimes also used to ferment bread. It has been proposed by Preiss et al. (2018) that this treatment has produced yeast strains that are genetically distinct phenotypically from other domesticated yeast strains used in industrial brewing in Europe <ref name="Tyrawa_2017">[https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts. Richard Preiss, Caroline Tyrawa, George van der Merwe, Kristoffer Krogerus, Lars Marius Garshol. 2018.]</ref>.

=Thanks to efforts by Lars Marius Garshol and Håken Hveem, and Norwegian farmhouse brewers Svein Rivenes, Sigmund Gjernes, Bjarne Muri, Terje Raftevold, and others, kveik has been made commercially available to brewers around the world. Much of the analysis has been performed by the [http://www.ncyc.co.uk National Collection of Yeast Cultures (NCYC)] and [[Escarpment Laboratories]]. See also the [http://www.garshol.priv.no/download/farmhouse/kveik.html Farmhouse Yeast Registry] being maintained by Lars Marius Garshol. See also:* MTF podcast interview with Lars Marius Garshol [https://www.milkthefunk.live/podcast/ep001 Part 1] and [https://www.milkthefunk.live/podcast/ep002 Part 2].* [https://www.masterbrewerspodcast.com/199 MBAA podcast interview with Lars Marius Garshol about the different types of farmhouse yeast, history, and highlights of farmhouse brewing.]* [http://www.garshol.priv.no/blog/411.html Garshol's hypothesis that some commercial bread yeast could have originated from farmhouse yeast.] ===Terminology====

* If you do use kveik in a commercial beer, please consider giving the name of the original owner of the kveik on the label. This gives credit to the brewers who have donated their family heritage to the brewers of the world, and it is also helpful for those who want to know exactly which yeast was used in the beer. If you are uncertain about the name of the owner, consult the [http://www.garshol.priv.no/download/farmhouse/kveik.html kveik registryFarmhouse Yeast Registry] <ref name="garshol_preiss_mbaa" /><ref>[https://www.facebook.com/groups/592560317438853?view=permalink&id=2484869138207952 Varying opinions from MTF members, including Norwegians. Milk The Funk Facebook group chat about putting 'kveik' and where it is from on beer labels for mixed fermentation sour beers. 01/28/2019.]</ref>.

The general flavor profile of kveik yeast is ester-driven and non-phenolic, although a wide range of subtle differences can exist between strains. Kveik in 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 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>. Kveik has adapted to being fermented at relatively warm temperatures without producing off-flavors (fusel alcohols, diacetyl, or acetaldehyde), usually in the range of 30-40°C (86-104°F), but also as high as 43°C (109°F). The beer is finished fermenting within a day or two at these warmer temperatures. Årset kveik has been fermented as low as 4°C (39°F), which produced a clean and drinkable beer with a fruity aroma. They have a high alcohol tolerance of around 13-16% ABV <ref name="garshol_preiss_mbaa">[https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-4-1211-01.aspx How to Brew with Kveik. Lars Marius Garshol and Richard Preiss. MBAA Technical Quarterly, 2018 Q4.]</ref>. [http://www.omegayeast.com/ Omega Yeast Labs] describes their two isolates (Voss and HotHead) as being non-phenolic, fruity, and complimenting American citrus hops. They also note that the yeast has a very high temperature range (~68-98°F or ~20-37°C), attenuates high, tends to flocculate well, and also tends to ferment faster at the mid to high temperature ranges, while producing similar ester profiles throughout the entire temperature range. Other kveik cultures generally produce subdued aromas below 20°C (68°F); different kveik cultures react differently at different fermentation temperatures <ref name="garshol_preiss_mbaaTyrawa_2017" />.

Pitching rates for kveik are Kveik has adapted to being fermented at relatively warm temperatures without producing off-flavors (fusel alcohols, diacetyl, or acetaldehyde), usually in the range of 30-40°C (86-104°F), but also one of the unique things about these culturesas high as 43°C (109°F). In general, pitching The beer is finished fermenting within a day or two at typical ale pitching rates produce subdued estersthese warmer temperatures. In order to express the yeast fermentation profile more, Årset kveik cultures are traditionally pitched at a very has been fermented as low rateas 4°C (39°F), perhaps somewhere which produced a clean and drinkable beer with a fruity aroma. They have a high alcohol tolerance of around the 113-2 million cells16% ABV <ref name="garshol_preiss_mbaa">[https://www.mbaa.com/publications/tq/mL for 15tqPastIssues/2018/Pages/TQ-55-4-1211-20°P wort01.aspx How to Brew with Kveik. Brewers should experiment with the pitching rates for a given kveik strain of mixed culture, Lars Marius Garshol and determine which pitching rates produce desirable resultsRichard Preiss. Oxygen should be at least in the 5-8 ppm rangeMBAA Technical Quarterly, although 10-12 ppm might be beneficial2018 Q4.]</ref>. [[Kveik#Kveik_Ringhttp://www.omegayeast.2FKveikstokk_and_Drying|Dried kveik culturescom/ Omega Yeast Labs]] have a cell density of around 9describes their two isolates (Voss and HotHead) as being non-18 billion cells per gram of dried phenolic, fruity, and complimenting American citrus hops. They also note that the yeast has a very high temperature range (Fermentis has around 31 billion cells per gram by comparison~68-98°F or ~20-37°C), attenuates high, tends to flocculate well, and also tends to ferment faster at the mid to high temperature ranges, while producing similar ester profiles throughout the entire temperature range. Other kveik cultures generally produce subdued aromas below 20°C (68°F); different kveik cultures react differently at different fermentation temperatures <ref name="garshol_preiss_mbaa" />. Despite the fast fermentation timeframe that traditional farmhouse brewers employ and so pitching as little as 10 grams of dried the high flocculation that some kveik have, some kveik into 100L of wort is fineand some beer styles/brewing conditions may still require or benefit from a more traditional brewing schedule. Dried For example, some kveik may need more time to clean up diacetyl or hydrogen sulfide, to flocculate or settle out completely, or to completely finish attenuation. Keep mind that the farmhouse beers, brewing techniques, and drinking culture differ quite a bit from modern beers, modern brewing techniques, and modern beer packaging/consumption. For example, shelf stability is generally rehydrated in first runnings not a concern for about 2-4 hours before pitching into farmhouse brewers. Fermenting beer with kveik on the main batch (lautering same fast time schedule and in the same ways as the traditional farmhouse brewing can take a long beers and without making adjustments such as increased nutrients or increased conditioning time), with a might result in less than stellar beer for modern styles <ref>[httphttps://www.garsholfacebook.priv.nocom/groups/MilkTheFunk/permalink/blog2804718906222972/367?comment_id=2804964392865090&reply_comment_id=2805567092804820&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss, Ingo Janssen, and Dan Pixley.html Milk The Funk Facebook group on not treating kveik as "super yeast scream] being traditional to ward off evil spirits". Kveik cultures are heavily dependent on nutrients, and wort that is lower than 107/24/2019.050 can benefit from doubling nutrient additions ]</ref name="garshol_preiss_mbaa" />.

Kveik cultures make thinking about identifying individual strains within them difficult because the strains are closely related and there is often not a clear distinction between "strains", nor is there a clear definition of what makes a strain truly unique within the total population of strains that are found in a single kveik culture. Richard Preiss describes kveik cultures as being "heterogenous but related communities", meaning that there can be a lot of genetic overlap between subpopulations in a kveik culture. What exactly is meant by "strain" within the context of kveik cultures has not been defined, and so discussing individual strains of kveik is an inadequate way of discussing kveik <ref name="preiss_strains">[https://www.facebook.com/groups/MilkTheFunk/permalink/2593762590651939/?comment_id=2593908627304002&reply_comment_id=2594146987280166&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss and Lars Garshol. Milk The Funk post about the subtle differences in strains in some kveik cultures. 04/04/2019.]</ref>.

* Muri 1 (not related to kveik genetically; later found to be Bavarian Weizen yeast) - Earthy, herbal, sulfury, apple, pear, very slight clove, not super dry despite ridiculous attenuation (~95%)

See also====Unpurified/Mixed Cultures vs Single Isolates====While brewers have made many claims about the difference of unpurified kveik cultures compared to single isolates offered by yeast labs, little work has been done so far to differentiate the effects of pitching original unpurified cultures of kveik versus lab isolates. This is mostly due to the complexity of these mixed cultures, which makes it difficult to study in a laboratory setting. Dr. Maitreya Dunhman noted during a laboratory study on yeast repitching that repitching unpurified or mixed strains of kveik led to at least one observable effect, which is that the strains do not appear to out-compete each other. Normally, when two strains are combined and repitched, one strain tends to rise to dominate the population over the other strains in the population. This was not the case with kveik, which indicates some sort of mutual benefit between strains within the original kveik mixed cultures <ref>[https://www.youtube.com/watch?v=sPHwItOxuK0 Dr. Maitreya Dunham. Interview on Escarpment Labs YouTube channel. 08/18/2021.]</ref>(~44:30 mins in). ====Final Beer pH====

* [https://wwwKveik also tend to finish beers at a slightly low pH than conventional ale yeast and lager yeast.facebook In a survey of data from around 60 strains of yeast total, Escarpment Labs showed that kveik strains on average finished around 4.com25 final beer pH while conventional ale/groups/MilkTheFunk/permalink/2183542451673957/ MTF thread with tips and experiences with various low pitching rates with different kveik cultureslager yeast strains finished on average around 4.][http://www50 final beer pH for the same wort.milkthefunk This can have an impact on the overall sensory nature of kveik.com/w/images/3/3e/MTF_thread_with_tips_and_experiences_with_various_low_pitching_rates_with_different_kveik_cultures For example, a lower pH is sometimes associated with the perception of a thinner body as well as a harsher and more astringent hop character.jpg Archive]* The use of buffering minerals in the mash such as baking soda, lime, or chalk, can help adjust the pH back up if desired <ref>[https://www.facebookescarpmentlabs.com/groupssingle-post/MilkTheFunk2019/permalink10/219829708353182720/ MTF thread on dry hopping at warmer temperatures when fermenting Crispy-brewing-with -kveikRichard Preiss.]* [https Escarpment Labs blog post, "Crispy brewing with kveik:mind the pH gap." 11/26/www2019.facebook.com Retrieved 11/groups/MilkTheFunk26/permalink/2246395795388622/ MTF thread on getting nail polish from some kveik cultures and where that might come from2019.]* </ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/22634972136784803082701461758047/?comment_id=2264954790199389&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss recommendations . Milk The Funk Facebook thread on avoiding sulfur kveik resulting in kveik fermentationsa lower pH for final beer.]* [https: 11/26/www2019.facebook.com/groups]</MilkTheFunk/permalink/2483174985044034/ MTF thread by Zach Taggart on kveik producing esters similar to levels produced by kolsch yeast, and checking the accuracy of hyping kveik flavor profilesref>.]

===Lactic Acid Bacteria and Wild Yeast Contaminations===Some of the This tendency to producer slightly lower pH beers than normal brewing yeast is not universal, however. Fermentation conducted with unpurified original kveik cultures that are not isolated cultures may have reportedly been contaminated with lactic acid bacteriadifferent results than single isolate strains. These contaminations probably occurred during handling of the yeast at some point. See For example, [https://wwwnmbu.brage.facebookunit.com/groupsno/MilkTheFunknmbu-xmlui/permalinkhandle/209257752410378411250/2681970?comment_idshow=2092603600767843&reply_comment_id=2092693610758842&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaralfull Nadia Marlen Aasen's Master's statementsthesis from Norwegian University of Life Sciences] regarding this issue. The lactic acid bacteria found that the same wort (Weyermann Pilsner malt, 60 minute Magnum hops at 18 IBU, and the wort soaked in contaminated kveik cultures can be inhibited by ~1 kg of juniper twigs per 10 IBU <ref>[https://wwwliters of wort) fermented with US-05 finished between 3.8-4.facebook0 pH, Ørjasæter kveik finished at 4.com/groups/MilkTheFunk/permalink/2117542431607293/?comment_id=2118202468207956&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral1-4. Milk The Funk Facebook group thread about lactic acid bacteria in 2 pH, Gamlegrua kveik cultures and sensitivity to IBU. 06/05/2018finished at 4.]</ref>1-4. Traditionally3, if contaminating microorganisms start having an impact on the flavor of the beer, the brewer would throw away their and Gausemel kveik and borrow a fresh culture from a neighbor finished at 3.8-4.0 pH <ref name="garshol_preiss_mbaaAasen" />.

* [https://www.facebookescarpmentlabs.com/groupssingle-post/MilkTheFunk2019/permalink10/210141955988624720/?comment_id=2101443939883809&comment_tracking=%7B%22tn%22%3A%22R0%22%7D MTF subthread on bacterial infections in Crispy-brewing-with-kveik"Crispy brewing with kveik: mind the pH gap," by Richard Preiss at Escarpment Labs.]

==Recent Yeast Lab Analysis and Commercial Availability==Propagation Characteristics====[[Filehttps:Kveik microscope//www.mbaa.com/publications/tq/tqPastIssues/2022/Pages/TQ-59-3-1015-01.aspx Carriglio et al.jpg|thumbnail|right|The dried (2022)] compared propagation characteristics between WLP001 (California Ale Yeast), WLP830 (German Lager Yeast), and WLP518 (Opshaug kveik samples ), using modern yeast propagation methods (Stordal12.5°P wort, 25°C temperature, 14.7 grams of yeast nutrient, constant aeration, recirculated with a pump, and with a total propagation time of 26 hours) showed much better viability/. The study measured attenuation, FAN consumption, final cell health (density, and final biomass production. They found that Opshaug did not uptake FAD any differently than the ale and lager yeasts. Opshaug had slightly less granulated/wrinkly appearance) attenuation. They found that Opshaug kveik had a higher cell density than the liquid samples ale and lager strain (eg Hornidal~803 million cells per mL, versus ~461 million cells per mL for WLP001 and ~593 million cells per mL for WLP830). However, some Aasen's Master's thesis showed similarly higher levels of the liquid samples were pretty healthy too cell density for kveik strains versus US-05 during fermentation (Voss[[Kveik#Temperature_and_Growth_Rate|Temperature and Growth Rate]] below). Source The Opshaug kveik also nearly doubled the biomass production of ale and lager yeast <ref>[https://www.facebookmbaa.com/photopublications/tq/tqPastIssues/2022/Pages/TQ-59-3-1015-01.aspx Comparison of Kveik with Conventional Saccharomyces Brewing Strains for Propagation Characteristics, Biomass Production, and Biomass Conversion Rate​​. MBAA TQ https://doi.php?fbid=10205280742451727&set=gmorg/10.1336954522999425&type=1094/TQ-59-3&permPage=1&ifg=1 Richard Preiss -1015-01​. John C. Carriglio and Andrew J. MacIntosh. Food Science and Human Nutrition Department, University of Escarpment LabsFlorida, Gainesville, FL, USA. 2022.]</ref>.These characteristics may or may not extend to other kveik strains, and different propagation temperatures may produce different results for all characteristics measured. See also [[Kveik#Temperature_and_Growth_Rate|Temperature and Growth Rate]]below.

Thanks to efforts by Lars Marius Garshol and Håken Hveem====Pitching Rate====Pitching rates for kveik are also one of the unique things about these cultures. Kveik cultures are traditionally pitched at a very low rate, perhaps somewhere around the 1-2 million cells/mL for 15-20°P wort. However, pitching at [http://wyeastlab.com/pitch-rates normal ale pitching rates] should not produce negative results, and Norwegian farmhouse brewers Svein Rivenesshould experiment with the pitching rates for a given kveik strain of mixed culture and determine which pitching rates produce the most desirable results. Escarpment Labs recommends pitching 70% of normal pitching rates, Sigmund Gjernes, Bjarne Muri, Terje Raftevoldbut Richard Preiss reported no issues so far pitching at 25% of normal pitching rates <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2808232119204984/?comment_id=2808521072509422&reply_comment_id=2812164392145090&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook thread on Escarpment Labs recommended kveik pitching rates. 07/27/2019.]</ref>. Omega Yeast Labs recommends normal pitching rates for kveik, but reported no significant difference between under-pitching and othersnormal pitching rates; however, kveik has been made commercially available reports of off-flavors might be related to brewers around the world. Much extreme under-pitching and/or lack of the analysis has been performed by the nutrients <ref>[httphttps://www.ncycfacebook.com/groups/MilkTheFunk/permalink/2808232119204984/?comment_id=2808521072509422&reply_comment_id=2812793862082143&comment_tracking=%7B%22tn%22%3A%22R%22%7D Adi Hastings. Milk The Funk Facebook thread on under-pitching kveik and potential off-flavors. 07/27/2019.]</ref><ref>[https://youtu.be/7HVms3HSc9I?t=3803 Mark Schwarz. "Norwegian Kveik Strains and More with Omega Co-Founder Mark Schwarz" at Texas Brewing Inc. 05/14/2019.co Retrieved 07/27/2019.uk National Collection of Yeast Cultures ]</ref> (NCYC~1:03:20 mins in)] and . Oxygen should be at least in the 5-8 ppm range, although 10-12 ppm might be beneficial. [[Escarpment LaboratoriesKveik#Kveik_Ring.2FKveikstokk_and_Drying|Dried kveik cultures]]have a cell density of around 9-18 billion cells per gram of dried yeast (Fermentis has around 31 billion cells per gram by comparison), and so pitching as little as 10 grams of dried kveik into 100L of wort is fine. See also Dried kveik is generally rehydrated in first runnings for about 2-4 hours before pitching into the main batch (lautering in traditional farmhouse brewing can take a long time), with a [http://www.garshol.priv.no/download/farmhouseblog/kveik367.html Kveik Registryyeast scream] being maintained traditional to ward off evil spirits. Kveik cultures are heavily dependent on nutrients, and wort that is lower than 1.050 can benefit from doubling nutrient additions <ref name="garshol_preiss_mbaa" />. Richard Preiss recommends 180+ ppm of free amino nitrogen (FAN), along with vitamins (yeast nutrient blends offered by Lars Marius Garsholmany yeast labs should be able to satisfy these requirements; contact the vendor to find out the specified FAN dosage and vitamin content) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2601801236514741/?comment_id=2602693406425524&reply_comment_id=2758757460819117&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook post on FAN requirements for kveik. 06/30/2019.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2825984810763048/?comment_id=2827018853992977&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook group thread on vitamin requirements for kveik. 08/03/2019.]</ref>.

Analysis has also been performed at [[Escarpment Laboratories]] presented the Norwegian University of Science and Technology (NTNU) by first [https://bragewww.bibsysescarpmentlabs.nocom/xmluisingle-post/handle2019/1125011/2390204 Truls C Rasmussen], as well as [[Escarpment Laboratories]01/The-impact-of-pitch-rate-on-kveik-ferments controlled experiment and data set]for how pitching rates might affect kveik. * The lab fermented their Årset blend (a selection of several strains from Årset; see [https://www.facebook.com/groups/MilkTheFunk/permalink/13982004335415002593762590651939/?comment_id=13983799701902132593908627304002&reply_comment_id=2594146987280166&comment_tracking=%7B%22tn%22%3A%22R%22%7D MTF feedback on this explanation from Richard Preiss]), Ebbegarden (contains two strains from the original Ebbegarden), the NTNU analysis.] * [https://www.facebook.com/groups/MilkTheFunk/permalink/2277955402232661/ Updates to Escarpment Labs Voss single isolate, the Escarpment Laboratories Labs Raftevold's Hornindal (Preiss et alcontains two strains from the original Raftevold Hornindal), and the Vermont ale strain which was used as the control. The strains were fermented at 20ºC (the lab would have preferred to ferment at a warmer temperature, but this was a part of a much larger fermentation experiment with many other brewing strains and they were limited due to limited temperature control equipment) analysis on MTF.] and their published paper [https The pitch tested rates were:# '''1 M//www.frontiersin.org/articles/mL''' (1 million cells per mL, 10.3389% of a typical pitch rate)# '''7 M/fmicb.2018.02137/full "Traditional Norwegian Kveik Are mL''' (7 million cells per mL, 70% of a Genetically Distinct Group of Domesticated typical pitch rate)# '''10 M/mL'Saccharomyces cerevisiae'' Brewing Yeasts"]. (10 million cells per mL, a typical pitch rate)

In generalThey monitored specific gravity, most of the cultures of kveik that have been analyzed contain more than one strain of ''S. cerevisiae''. The exact number of strains that is present in a given kveik culture is difficult to analyze; generally labs with better equipment and more time can identify more strains than others. Some kveik cultures contain multiple strains of closely related strains of ''S. cerevisiae''FAN consumption, while others contain a more diverse group of strains <ref name="garshol_preiss_mbaa" />. The kveik cultures with closely related strains defy what a "strain" isolate is; Richard Preiss describes these kveik cultures as being "heterogenous but related communities"pH change, meaning that there can be a lot of genetic overlap between subpopulations in a kveik culture and where one strain begins and another ends is not possible to define <ref name="preiss_strains" alcohol/>. ''S. cerevisiae'' was the only species in all of the kveik cultures analyzed by Preiss et al. (2018), except for the Muri kveik. The Muri kveik contains a single isolate of what appears to be a domestic (human produced) hybrid between ''S. cerevisiae'', ''S. eubayanus''glycerol production, and ''S. uvarum''. Of the 9 kveik cultures analyzed by Preiss et al. (2018), only Muri, Simonaitis, and Stranda contained only one strain of ''S. cerevisiae'', while all of the others contained more than one strain of ''S. cerevisiae'' up to 9 strains in the case of Granvin aroma compound production (see [https://www.frontiersin.org/files/Articles/409253/fmicb-09-02137-HTML-r1/image_m/fmicb-09-02137using GC-t001.jpg this table from the paper]MS). Genetically, kveik yeast strains form their own group of closely related domesticated ale strains that are a subgroup of the "Beer 1" yeasts (Belgian/Germany/UK/US yeast strains) from the [http://www.cell.com/cell/fulltext/S0092-8674(16)31071-6 Gillons/White Labs (2016)] study that sequenced previously known ale strains and found them to make up two genetically related groups called "Beer 1" and "Beer 2" (see [[Saccharomyces#History_of_Domestication|''Saccharomyces'' History of Domestication]] and [http://www.garshol.priv.no/blog/374.html "A family tree for brewer's yeast" by Lars Marius Garshol]). The closest related domesticated strains All ferments were 3 German hefeweizen strains, however, this relation is likely just due to both groups being hybrids rather than having any historic relation <ref name="Tyrawa_2017" />performed in triplicate. None of the kveik strains sequenced by Preiss et al. (2018) contained the STA1 gene for diastaticus, which is expected since all of the diastaticus yeasts belong to the "Beer 2" group <ref>[httpsTheir major findings are listed as follows://www.facebook.com/groups/MilkTheFunk/permalink/2445690998792433/?comment_id=2446266075401592&reply_comment_id=2446269382067928&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Richard Preiss. Milk The Funk Facebook thread on kveik and the STA1 gene. 01/03/2018.]</ref>.

Although whole genome sequencing * A low pitching rate of more kveik strains is needed 1 million cells/mL attenuated the sample slightly slower than the higher pitching rates, but all pitching rates resulted in order to fully flesh out a family tree of kveik <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2277955402232661/?comment_id=2279696338725234&reply_comment_id=2279736462054555&comment_tracking=%7B%22tn%22%3A%22R%2321%22%7D Richard Preisssimilar finishing gravity, including the Vermont Ale yeast. Milk The Funk Facebook group comment about kveik fermented faster than other brewer's yeast even at the lower fermentation temperature.* There were no clear trends as far as how much FAN was consumed by the two families of kveik based on pitching rate, although Årset and Vermont Ale yeastconsumed less FAN for the lowest pitching rate. 09/13/2018They concluded that high FAN levels are recommended, especially for lower gravity wort.]</ref>* Terminal pH was lower for Årset and Ebbegarden, based on and a little higher for the 6 other strains that were analyzed(~4.15 versus ~4.4); however, kveik strains seem pitching rate did not correlate to be divided into two related genetic groupsany patterns.* No discernible trend in over all ester production depending on pitch rate, with the Murialthough there were some differences depending on ester type and kveik.* Kveik produce more organic acids than Vermont Ale yeast, duplicating results from the Simonatis Lithuanian strain, previous Escarpment Labs study on kveik.* Årset and a Norwegian bread Ebbegarden produced citronellol at levels similar to Vermont Ale yeast falling outside of these two groups completely, which arguably categorizes them indicates that these cultures might be capable of biotransformation similar to not actually be considered "kveik"the Vermont Ale strain. The two groups * There was a trend for increased aroma intensity for some of kveik probably originated from two ancestors that were hybrids between a "Beer 1" yeast the kveiks (Voss and wild yeastHornindal) as the pitch rate decreases. InterestinglyHowever, this is not true for Årset and Ebbegarden, where the kveik cultures that have multiple strains have strains from both genetic groups of kveiktrends were less clear. * For examplethe full details of this study, Hornindal, Granvin, Laerdal, and Stordal Ebbergarden all contained strains from both genetic groups of kveik. Overallincluding the full data results, their genetic diversity is wider than see the genetic diversity of other "Beer 1" subgroups <ref name="Tyrawa_2017" />. See this [https://www.frontiersinescarpmentlabs.orgcom/single-post/files2019/Articles11/40925301/fmicbThe-09impact-02137of-HTMLpitch-r1/image_m/fmicbrate-09on-02137kveik-g002ferments Escarpment Labs blog page] and the associated [https://www.facebook.jpg updated family diagram of yeastcom/groups/MilkTheFunk/permalink/3020798864614974/ MTF post].

Preiss et al. (2018) White Labs also measured the fermentation characteristics of individual kveik strains in their study, the first published data in this regard on their website regarding pitch rate and temperature differences for four of their kveik. At 86°F isolates: WLP518 (30°COpshaug from Stranda) they found that 11 of the 24 pure strains of kveik outperformed the best control strain , WLP519 (WLP002Langlo from Stranda) in fermentation rate. There was still a very wide range of attenuation rates between the kveik strains , WLP520 (60-90%Gjernes from Voss). Of the 6 strains that had their DNA sequenced, all but one of the Granvin strains fermented maltotriose. All of the strains tested were POF- and WLP521 (meaning they did not produce significant 4-vinylguaiacol phenolRaftevold from Hornindal) except the Muri strain which is not genetically related to kveik. One of these Stordal Ebbegarden strains also contained a unique mutation on the ''FDC1'' gene that results in the inability to produce phenols and has not been reported before in science. They also found that kveik strains tend to produce fatty acid esters Four trials were conducted total, with two trials at levels that are typical for other domesticated yeast strains, such as ethyl caproate (pineapple, tropical; threshold 0.21 ppm25 mil cells/mL/°P (low pitch rate)at 20°C and 32°C, ethyl caprylate (tropical, apple, cognac; threshold and two trials at 0.9 ppm75 mil cells/mL/°P (high pitch rate), at 20°C and ethyl decanoate 32°C (apple; threshold 0.2 ppmsee [[Kveik#Temperature_and_Attenuation|pitch rate/temperature and attenuation differences]] below). The kveik strains studied did not produce high levels of the isoamyl acetate ester (banana) They measured diacetyl and generally lower levels of acetaldehyde differences between the fusel alcohol isobutanol compared WLP001 and WLP002four fermentations. StrangelyOf the significant results, 5 of they found the 6 strains that were analyzed could form spores, which is not typical for brewers yeast following: <ref name="Tyrawa_2017white_labs_experiment" >[https://www.whitelabs.com/news-update-detail?id=69&type=NEWS White Labs website. "The Kveik Experiment". 05/02/2022. Retrieved 06/11/2022.]</ref>.

The kveik strains studied by Preiss et al* WLP518 produced higher acetaldehyde at a high pitch rate at 32°C, but not at 20°C. (2018) displayed unique abilities as far as withstanding stress in their environment. Most of the strains * WLP519 produced higher acetaldehyde at least doubled their growth a high pitch rate at 43°C and grew to their maximum potential at 40°C20°C, while but the control strains WLP001, WLP002, opposite was true at 32°C. * WLP520 produced slightly more diacetyl and WLP029 showed limited growth acetaldehyde at those temperatures. This demonstrates kveik's ability to withstand a high-temperature fermentations. All strains tested died pitch rate at 45°C <ref name="Tyrawa_2017" />20°C and 32°C.  Kveik strains were also demonstrated by Preiss et al. (2018) to have * WLP521 produced more diacetyl at a higher tolerance to alcohol than some of the domesticated strains tested (WLP001, WLP002low pitch rate at 20°C, and WLP029), as well as unique flocculation characteristicssightly higher at 32°C. Most of the kveik strains doubled in growth in media with 14% ABV ethanolIt also produced significantly more acetaldehyde at a high pitch rate, and about half of them doubled in growth in 16% ABV ethanol mediaespecially at 32°C (less so at 20°C). Half of the strains of kveik were highly flocculant, but some other strains were very poor flocculators. It is possible that since kveik is a mixed culture of several strains of yeast * White Labs reported that their sensory panel preferred the highly flocculant strains assist beers fermented at the others in flocculation thus diminishing for the other strains to evolve flocculation properties <ref name="Tyrawa_2017" />warmer temperature of 32°C vs 20°C (data not published).

* [httphttps://www.garsholmasterbrewerspodcast.priv.nocom/blog/391156 MBAA podcast with Richard Preiss and Iz Netto from Escarpment Labs on using kveik.html "Where ]* [[Kveik#Using_Dried_Kveik_and_Viability_Over_Time|Dried kveik comes from", an analysis of the Preiss et al. study by Lars Marius Garsholviability over time.]]* [httpshttp://www.facebookbrulosophy.com/groups2019/MilkTheFunk11/permalink25/2277955402232661yeast-pitch-rate-impact-of-underpitching-kveik-yeast-exbeeriment-results/ MTF thread post by Richard Preiss summarizing the study's findingsBrulosophy experiment testing pitching rate of Voss Kveik.]

===Sigmund Gjernes's Voss Kveik=Temperature and Growth Rate====The [https://catalogue.ncyc.co.uk NCYC] found that a sample While very warm fermentation temperatures have an impact on the speed of potentially attenuation of Sigmund Gjernes's kveik was made up , temperatures on the higher end of three strains the scale can have a slightly negative impact on the growth rate of ''S. cerevisiae''some kveik cultures. No bacterial contamination was found. DNA fingerprinting found the strains to be closely related <ref>[httphttps://wwwnmbu.garsholbrage.privunit.no/blognmbu-xmlui/handle/materials11250/ncyc-39952681970?show=full Aasen's Master's thesis] reported that for all three kveik cultures tested (Ørjasæter, Gamlegrua, and Gausemel) the growth rate was slightly higher when incubated at 22°C and/or 30°C compared to being incubated at 37°C. They were also higher than the optimal growth of US-report05.pdf Analysis The cultures tended to reach peak cell growth at around day 2 or 3, and then experienced a slight decline until day 7, with this decline after day 2 or 3 being slightly steeper at the hotter incubation temperature of Sigmund Gjernes Voss yeast sample for Lars Marius Garshol, RÆLINGEN NORWAY37°C. September 2014. Retrieved 01/20The warmer incubation temperature of 37°C did not result in faster growth than the cooler temperatures of 22°C and/2016or 30°C.]Therefore, for optimal growth of kveik for starters or yeast labs, a temperature of 22°C or 30°C might be optimal for some kveik cultures <ref name="Aasen" /ref>. See [http://www.garshol.priv.no/blog/301.html Larsblog Kveik analysis report] for more information.

* [https://cataloguewww.ncycbiorxiv.coorg/content/10.uk1101/saccharomyces2021.07.26.453768v1 Foster et al. (2021)] found that not only do kveik strains grow faster at higher temperatures, but they generally also survive better than typical brewing yeasts at 35-cerevisiae-3995 NCYC 3995 - original sample 42°C. It was first postulated by the researchers that this could be due to higher glycerol production in kveik strains versus regular brewing strains, but the researchers found the kveik strains produced generally the same amount of glycerol as regular brewing strains. The researchers then discovered that the tested kveik strains produced much higher levels of trehalose, which is a carbohydrate used by yeast (and other organisms like frogs) to protect cells from freezing/thawing and higher temperatures. Unlike other brewing strains which break down trehalose at the end of fermentation, kveik keeps it. This might be at least one reason why kveik containing three strains are able to tolerate higher temperatures (there may be other currently unknown qualities of ''Skveik that also assist with temperature tolerance), as well as why they can tolerate drying. cerevisiae''It might also explain why kveik begins to ferment so quickly in fresh wort.] * Trehalose stores also cause yeast to not take up maltotriose, and this might explain why kveik strains tend not to consume maltotriose <ref name="Foster_2021">[https://cataloguewww.ncycbiorxiv.coorg/content/10.uk1101/saccharomyces-cerevisiae-3996 NCYC 3996 - 1st isolate 2021.07.26.453768v1 Kveik brewing yeasts demonstrate wide flexibility in the 3995 blendbeer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation. Barret Foster, Caroline Tyrawa, Emine Ozsahin, Mark Lubberts, Kristoffer Krogerus, Richard Preiss, George van der Merwe. bioRxiv 2021.07.26.]* [453768; doi: https://cataloguedoi.ncycorg/10.co1101/2021.uk/saccharomyces-cerevisiae-3997 NCYC 3997 - 2nd isolate in the 3995 blend07.26.453768]* </ref> (see also [https://cataloguewww.ncycfacebook.co.ukcom/groups/MilkTheFunk/posts/4824280584266784/saccharomyces-cerevisiae-3998 NCYC 3998 - 3rd isolate in the 3995 blendthis MTF thread by Richard Preiss]).]

[[Omega Yeast Labs]] ====Temperature and Attenuation====Higher fermentation temperature seems to not have a large impact on final gravity and [[The Yeast Bay]] independently isolated one of the strains from the Voss Kveikattenuation. It is not known if these are the same strains, or which NCYC strain they correspond to. However, they are thought to be similar in their flavor profile <ref>[https://wwwnmbu.facebookbrage.comunit.no/groupsnmbu-xmlui/MilkTheFunkhandle/permalink/120732674929553711250/2681970?comment_idshow=1207856785909200&reply_comment_id=1207859749242237&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lance Shaner full Aasen's Master's thesis] reported statistically insignificant or minimal differences in finishing gravities at different fermentation temperatures for the three kveik cultures tested (Ørjasæter, Gamlegrua, and Lars Marius Garshol on MTF. 01/04/2016.]</ref>.Gausemel):

* [https://omegayeast.com/yeast/norwegian{| class="wikitable sortable"|-ales! Yeast/voss-kveik Omega Yeast Labs as Kveik <ref name="Voss KveikAasen" OYL-061 /> !! Temp (homebrew and commercial pitches°C).]!! Original Gravity !! Final Gravity |-* [http://www| rowspan="2"|Gamlegrua || 30 || 1.theyeastbay076 || 1.com/brewers-yeast-products/sigmunds017|-voss-kveik The Yeast Bay Sigmund's Voss Kveik.]* [https://www| 37 || 1.escarpmentlabs076 || 1.com/strains Escarpment Labs offers a single isolate from Voss kveik.]018|-* [https://sleightbeerlab.com Sleight Beer Lab offers one strain isolated from the Sigmund Gjernes kveik that they call | rowspan="Gebo2"|Gausemel || 30 || 1.076 || 1.]015* [[Saccharomyces#Propagate_Lab|Propagate Lab]] also offers one of the single isolates from Sigmund's kveik-| 37 || 1.076 || 1.017|-* It is suspected that the Imperial Organic Yeast [https://www| rowspan="2"|Ørjasæter || 30 || 1.imperialyeast076 || 1.com/organic015|-yeast-strains/ Loki] is a single strain from Sigmund kveik, but this is unconfirmed <ref>[https://www| 37 || 1.facebook076 || 1.com/groups/MilkTheFunk/permalink/2345014988860035/?comment_id019|-| rowspan=2346051708756363&reply_comment_id=2346085472086320&comment_tracking=%7B%22tn%"2"|US-05 || 22%3A%22R%2310%22%7D Lars Marius Garshol|| 1. Milk The Funk Facebook group thread on Imperial Organic Loki076 || 1. 10/31/2018011|-| 30 || 1.]</ref>074 || 1. 013|-|}

{| class====Tips For Use===="wikitable sortable"|-* [https://www.facebook.com/groups/MilkTheFunk/permalink/1230684866959725/?comment_id! scope=1237755416252670&comment_tracking"col" style=%7B%22tn%22%3A%22R%22%7D Tips from Andrew Rathband and Lars Garshol on MTF.]* [http"width://ryanbrews.blogspot.com/2016/10/norwegian-table-beer-review.html Ryan Brews Blog220px; Norwegian Table Beer review using The " | Yeast Bay's Voss /Kveik.]* See also the [[Saccharomyces]] page for vendor tips.* Richard Preiss recommends that Voss Kveik can go as high as 13% ABV, but also needs high nitrogen nutrients (especially for a wine fermentation) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1779931092035097/?comment_id=1780016285359911&comment_trackingname=%7B%22tn%22%3A%22R1%22%7D Lars Marius Garshol and Richard Preiss on Voss alcohol tolerance. Milk The Funk Facebook group. 08"white_labs_experiment" /04/2017.]</ref>!! Temp (°C) !! Apparent Attenuation at 0.* [https:25 mil cells/mL/www°P !! Apparent Attenuation at 0.facebook.com75 mil cells/groupsmL/MilkTheFunk/permalink/2279294785432056/ Experiences with high ABV/braggots.]°P |-* [https://www| rowspan="2"| WLP518 (Opshaug from Stranda ) || 20 || 77.facebook9 || 78.com/groups/MilkTheFunk/permalink/2323341917694009/ Tips for using kveik in hoppy beers7 |-| 32 || 81.]1 || 82|-|}

{| class="wikitable sortable"|-! scope="col" style=Svein Rivenes's Voss "width: 220px;" | Yeast/Kveik<ref name="white_labs">[https://www.whitelabs.com/news-update-detail?id=69&type=NEWS White Labs website. "The Kveik Experiment". 05/02/2022. Retrieved 06/11/2022.]</ref> !! Temp (°C) !! Apparent Attenuation at 0.25 mil cells/mL/°P !! Apparent Attenuation at 0.75 mil cells/mL/°P |-| rowspan="2"| WLP519 (Langlo from Stranda)|| 20 || 87.5 || 89.8|-| 32 || 90.6 || 91|-|}

Brewer Svein Rivenes deposited a sample of kveik in 2009 via Håken Hveem. No bacterial contamination was found {| class="wikitable sortable"|-! scope="col" style="width: 220px;" | Yeast/Kveik <ref name="kveik_testingwhite_labs">[https://www.whitelabs.com/news-update-detail?id=69&type=NEWS White Labs website. "The Kveik Experiment". 05/02/2022. Retrieved 06/11/2022.]</ref>!! Temp (°C) !! Apparent Attenuation at 0. 25 mil cells/mL/°P !! Apparent Attenuation at 0.75 mil cells/mL/°P Seven strains were isolated |-| rowspan="2"| WLP520 (Gjernes from the blendVoss) || 20 || 79.9 || 80.33|-| 32 || 82 || 82.8|-|}

* [https://catalogue.ncyc.co.uk/saccharomyces{| class="wikitable sortable"|-cerevisiae-3545 NCYC 3545 - original sample of kveik containing seven strains of ''S. cerevisiae''.] * [https! scope="col" style="width:220px;" | Yeast//catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3546 NCYC 3546 - 1st isolate in the 3545 blend.]* Kveik <ref name="white_labs">[https://catalogue.ncycwww.cowhitelabs.ukcom/saccharomycesnews-cerevisiaeupdate-3547 NCYC 3547 - 2nd isolate in the 3545 blenddetail?id=69&type=NEWS White Labs website. "The Kveik Experiment".]* [https:05/02/catalogue2022.ncyc.co.ukRetrieved 06/11/saccharomyces-cerevisiae-3547 NCYC 3548 - 3rd isolate in the 3545 blend2022.]* [https:</ref> !! Temp (°C) !! Apparent Attenuation at 0.25 mil cells/catalogue.ncyc.co.ukmL/saccharomyces-cerevisiae-3549 NCYC 3549 - 4th isolate in the 3545 blend°P !! Apparent Attenuation at 0.]* [https:75 mil cells/mL/catalogue.ncyc.co.uk/saccharomyces°P |-cerevisiae-3550 NCYC 3550 - 5th isolate in the 3545 blend.]* [https://catalogue| rowspan="2"| WLP521 (Raftevold from Hornindal) || 20 || 89.ncyc1 || 89.co.uk/saccharomyces-cerevisiae8|-3551 NCYC 3551 - 6th isolate in the 3545 blend.]* [https://catalogue| 32 || 89.ncyc8 || 89.co.uk/saccharomyces8|-cerevisiae-3552 NCYC 3552 - 7th isolate in the 3545 blend.]|}

===John Nornes's Microbiologist and blogger Dmitri Kits [https://www.deuxkanadierbraeu.com/post/is-kveik-thermophilic-or-thermotolerant-fermentation-rates-part-1 reported a preference] for some strains of kveik for higher fermentation temperatures (35°C or 37°C) versus cooler fermentation temperatures (22°C). Both Lallemand Voss Kveik===and Omega Hornindal blend fermented faster and achieved a higher attenuation at 35°C or 37°C. The Omega Lutra, however, although fermenting only slightly faster at the higher fermentation temperature versus a lower fermentation temperature of 22°C, finished at a slightly higher gravity at the warmer temperature, indicating that it might have experienced heat stress. Kits hypothesized that based on this data, some strains or kveik are thermophilic, meaning they actually prefer a warmer temperature rather than just being tolerant of it, while Lutra could be thermotolerant (tolerates higher temperatures, but prefers to ferment at a lower temperature) <ref>[https://www.deuxkanadierbraeu.com/post/is-kveik-thermophilic-or-thermotolerant-fermentation-rates-part-1 Dmitri Kits. "Are kveik thermophilic or thermotolerant: fermentation rates part 1." DEUX KANADIER BRÄU blog. 02/01/2021. Retrieved 02/03/2021.]</ref>. Kits [https://www.deuxkanadierbraeu.com/post/omega-lutra-kveik-optimum-temperature-and-performance-review later reported that the optimal fermentation temperature for Omega Labs Lutra kveik is 33-34ºC], but can still efficiently attenuate wort at temperatures as high as 40-42ºC (although the final gravity was a couple of points higher than at cooler fermentation temperatures). He reported more more acidity and astringent flavors at 40-42ºC and more body and a cleaner tasting beer at 20-28ºC with Lutra <ref>[https://www.deuxkanadierbraeu.com/post/omega-lutra-kveik-optimum-temperature-and-performance-review Dmitri Kits. "Omega Lutra kveik optimum temperature and performance review". DEUX KANADIER BRÄU blog. 05/27/2021. Retrieved 05/21/2021.]</ref>.

Martin Warren collected a sample Comparing fermentation of the three kveik strains to other brewing strains (Mangrove Jack's M15 - Empire Ale, Lallemand Nottingham, Fermentis w-34/70, Lallemand Munich Classic, Mangrove Jack's M44 - West Coast, Mangrove Jack's M31 Belgian Tripel, Fermentis K97 German Ale, and Mangrove Jack's M36 Liberty Bell), Kits reported that at 18-22ºC, the three kveik cultures performed about the same as other ale yeasts, with M15 Empire Ale from brewer John Nornes in Mangrove Jack's and some other ale strains completing fermentation faster than the kveik strains tested. Comparing all of the trials, Lallemand Voss in 2015. The kveik has been analyzed was the fastest fermenting yeast when fermented at 37°C (but much slower at 22°C), followed by NCYCM15 Empire Ale from Mangrove Jack's at 22°C, but and the strains have not been assigned numbers yetthird fastest fermentation was Omega Hornindal blend at 35°C <ref>[https://www.deuxkanadierbraeu.com/post/is-kveik-thermophilic-or-thermotolerant-fermentation-rates-part-2 Dmitri Kits. "Are kveik thermophilic or thermotolerant: fermentation rates part 2." DEUX KANADIER BRÄU blog. 02/01/2021. Retrieved 02/03/2021.]</ref>.

* [https://cataloguewww.ncycbiorxiv.coorg/content/10.uk1101/saccharomyces-cerevisiae-4021 NCYC 4021 - Only 2021.07.26.453768v1 Foster et al. (2021)] published similar findings for 6 strains of kveik. All 6 strains tested (two Hornindal strains, one Laerdal strain, one Ebbegarden strain, one Granvin strain, and one Sigmund Voss strain ) attenuated efficiently between 22 and 40°C. With the exception of Hornindal2, Ebbegarden, and Leardal strains, the other three kveik strains also performed well at 42°C. In comparison, none of ''Sthe control strains (Cal ale, Vermont, Kolsch, and "St. cerevisiae'' could be revived Lucifer" from this kveikEscarpment Labs) attenuated well at 42°C.] <ref name=Out of the control strains, only the "kveik_testingSt. Lucifer">[http://wwwfrom Escarpment Labs was able to attenuate at 40°C.garsholThis demonstrates kveiks' unique properties of being thermotolerant.privThe kveik strains were also generally able to ferment at lower temperatures.no/blog/329While most kveik strains attenuated similar to the Vermont and "St.html "Kveik testingLucifer"controls at 15°C, Hornindal1 and Laerdal completed fermentations similar to the Kölsch and Cali strains. In addition, Hornindal1 completed a 12°C fermentation within 10 days. LarsblogOverall, the kveik strains had a shorter lag phase and faster fermentation rates over a wide range of temperatures between 15-42°C, and they generally consumed glucose and maltose faster than the control strains at each of their optimal fermentation temperatures. 05/05/2014With the exception of one of the Hornindal strains, maltotriose consumption slowed at the cooler temperatures (12°C) and was fastest with the Hornindal strains between 30-42°C. Retrieved 01/20/2016The Laerdal strain was inefficient at fermenting maltotriose (~50%) at all fermentation temperatures.]In contrast, while the control strains could efficiently ferment maltotriose at their optimal fermentation temperatures (22-30°C), they were less efficient than the kveik strains outside of their optimal fermentation temperatures, once again demonstrating that some kveik strains can attenuate wort at a wider range of fermentation temperatures (both warmer and cooler) than some traditional ale strains </ref>** Also available from [http://www.omegayeast.com/portfolio/14158-2/ Omega Yeast Labs as name="HotHead AleFoster_2021" OYL-057/>.]

Foster et al. (2021) also discovered that the tested kveik strains produced much higher levels of trehalose, which is a carbohydrate used by yeast (and other organisms like frogs) to protect cells from freezing/thawing and higher temperatures. Unlike other brewing strains which break down trehalose at the end of fermentation, kveik keeps it. This might explain how kveik strains are able to tolerate higher temperatures, as well as why they can tolerate drying. It might also explain why kveik begins to ferment so quickly in fresh wort. Trehalose stores also cause yeast to not take up maltotriose, and this might explain why kveik strains tend not to consume maltotriose <ref name===Terje Raftevold's Hornindal Kveik==="Foster_2021" />.

Terje's kveik was mixed ====Temperature and Aromatic and Sensory Compounds====Just as with 2-3 other kveiks. This probably explains the wider variety strains of isolated strains. It also contains bacteria''Saccharomyces cerevisiae'' used in fermentation, and these bacteria seem to be contributing positively to the aroma (fermentation temperature can have a significant effect on the different aromatic and they don't sour the beer)flavor compounds produced by kveik. See [httphttps://wwwnmbu.garsholbrage.privunit.no/blognmbu-xmlui/329.html "Kveik testing"handle/11250/2681970?show=full Aasen's Master's thesis] looked at fermenting three different full culture kveiks, Gamlegrua, Gausemel and [http://wwwØrjasæter, and US-05 as a control.garshol She tested three different fermentation temperatures, 22°C, 30°C, and 37°C.priv In general, after 7 days of incubation time, all of the yeasts had higher levels of the esters ethyl acetate, isoamyl acetate,and ethyl hexanoate at the 22°C or 30°C, and nearly half the amounts of esters at 37°C.no/blog/343 These were esters were also measured at day 2, and at that time they were much higher in the 37°C fermentation, suggesting that prolonged exposure to the warmer temperature may have dissipated these esters.html "Hornindal: interviews Ethyl octanoate tended to have slightly higher amounts at 22°C or 30°C, but the differences between the different fermentation temperatures were smaller, and collecting in the case of the Gausemel kveikthere was no significant different at all for this ester <ref name="] on Larsblog for more informationAasen" />.

* [https://catalogue.ncyc.co.uk/saccharomycesIt has been anecdotally reported by brewers that high levels of off-cerevisiaeflavors from higher alcohols are not produced at fermentation temperatures up to 35-4051 NCYC 4051 - the original sample of 40°C with kveik containing eight strains of ''S. cerevisiae In general, Aasen's Master's thesis reflected these anecdotal reports.] * [https://catalogue.ncyc.co.uk/saccharomyces The amount of the higher alcohol 2-cerevisiaemethyl-4058 NCYC 4058 1- 1st isolate in propanol was nearly double at 30°C and 37°C versus 22°C for the 4051 blendcontrol yeast strain, US-05.]* [https://catalogue For the three kveik cultures that were tested, Gamlegrua, Gausemel, and Ørjasæter, the amount of this higher alcohol was only slightly elevated at the higher fermentation temperatures, but still remained under the lowest levels that US-05 produced when fermented at 22°C.ncyc The higher alcohol 1-propanol had a similar trend.co.uk/saccharomyces At 30°C and 37°C, US-cerevisiae-4060 NCYC 4060 - 2nd isolate in 05 produced significantly more of this higher alcohol, while the three kveik cultures produced only slightly elevated or the 4051 blendsame levels regardless of fermentation temperature.]* [https://catalogue.ncyc.co.uk/saccharomyces The levels of 1-cerevisiae-4063 NCYC 4063 - 3rd isolate propanol that were produced by the three kveik cultures at all three fermentation temperatures were, in general, around the 4051 blendsame amount that US-05 produced at 22°C.]* [https://catalogue.ncyc.co.uk/saccharomyces Two other higher alcohols that were measured, 2-cerevisiaemethyl-4064 NCYC 4064 1- 4th isolate in the 4051 blend.]* [https://catalogue.ncyc.co.uk/saccharomycesbutanol and 3-cerevisiaemethyl-4067 NCYC 4067 1- 5th isolate in butanol, were roughly the same for all three fermentation temperatures for all three of the 4051 blend.] * [https://catalogue.ncyc.co.uk/saccharomyceskveik cultures and US-05, with 2-cerevisiaemethyl-4068 NCYC 4068 1- 6th isolate butanol tending to be slightly higher in the 4051 blendwarmer fermentation temperatures for all of the kveik cultures and US-05.]* [https://catalogue.ncyc.co.uk/saccharomyces One of the higher alcohols tested, 2-cerevisiae-4069 NCYC 4069 - 7th isolate in hexanol, had nearly double or triple the levels when fermented at the 4051 blendcooler temperature of 22°C versus 30°C and 37°C, indicating that this particular higher alcohol follows an opposite trend than most higher alcohols produced by yeast.]* [https://catalogue.ncyc.co.uk The levels were the same for all three of the kveik cultures and US-05 <ref name="Aasen" /saccharomyces-cerevisiae-4070 NCYC 4070 - 8th isolate in the 4051 blend>.]

Two strains are packaged together as a blend by [[Escarpment Laboratories]] as their [http://wwwFor the kveik cultures Gamlegrua and Gausemel, Aasen reported elevated levels of acetaldehyde were found at the warmer fermentation temperatures of 37°C, but not for Ørjasæter or US-05.escarpmentlabs.com/strains Hornindal Kveik Blend]The aldehyde 2-methyl-propanal was elevated at 37°C for all four of the cultures tested (Gamlegrua, Gausemel, Ørjasæter , and US-05). [https://www.mainiacalyeast.com/online-shop/kveikThe aldehydes 2-raftevoldmethyl-grd Mainiacal Yeast Labs (contains lactic acid bacteria from the original sample)] butanal and [https://omegayeast.com/yeast/norwegian3-ales/hornindalmethyl-kveik Omega Yeast Labs butanal, and the ketone diacetyl, were not significant for any of the cultures tested nor at any of the different fermentation temperatures (does not contain lactic acid bacteria22°C, 30°C, 37°C)] <ref>Private correspondence with Adi Hastings of Omega Yeast Labs by Dan Pixley. 03/27name="Aasen" /2018.</ref> sell the native blend.

[https://www.biorxiv.org/content/10.1101/2021.07.26.453768v1 Foster et al. (2021)] found similar findings in 5 out of 6 strains of kveik (two Hornindal strains, one Laerdal strain, one Ebbegarden strain, one Granvin strain, and one Sigmund Voss strain). Using HS-SPME-GC-MS and PCA biplot analyses to measure and plot fatty acids, ethyl esters, alcohols, and acetate esters, the researchers found that, with the exception of the Ebbegarden strain, the kveik strains grouped together while the control strains (Cal ale, Vermont, and Kolsch) grouped together (the Belgian strain "St. Lucifer" from Escarpment Labs was another control strain and formed its own flavor profile grouping). For example, octanoic acid, ethyl hexanoate (pineapple, tropical), ethyl octanoate (tropical, apple, cognac), and ethyl decanoate (apple) were all produced above threshold for all (except Ebbegarden) of the kveik strains and one control strain, the Belgian strain "St. Lucifer" from Escarpment Labs, but not the Cal ale, Vermont, and Kolsch control strains. This demonstrates that the flavor profile of many but not all kveik strains is unique from at least some typical brewing strains. The flavor profile plotting also determined that temperature played a roll in flavor with all but the Ebbegarden kveik strains clustering together at 5-42°C versus 15-22°C. For example, ethyl octanoate and ethyl decanoate were produced at the higher temperature range in the kveik strains (except Ebbegarden). The higher alcohol 1-octanol, which has a pleasant citrus character, was only produced above threshold by Cal ale and Kolsch at 15°C and Vermont at 22°C, it was produced above threshold by the kveiks and St. Lucifer strains at a much wider temperature range. Similar results were found for isoamyl acetate. Phenethyl acetate, on the other hand, was only produced above threshold by Hornindal1, Hornindal2, Laerdal and St. Lucifer regardless of temperature <ref name===Olav Gausemel"Foster_2021" />. For more details on the Foster et al. (2021) study, see also [https://www.garshol.priv.no/blog/423.html Lars Garshol's blog post], study co-author [https://www.facebook.com/groups/MilkTheFunk/posts/4824280584266784 Richard Preiss's Hornindal summary on MTF], and [https://brulosophy.com/podcasts/the-bru-lab/ Bru Lab Podcast Episode 031 - Kveik===Fermentation Temperatures w/ Richard Preiss].

===The Lida * [https://docs.google.com/spreadsheets/d/1I4-xrQlr3bdBOcgfuCS92pg_3acNSvlraIxY_DiYZOM Google Spreadsheet of anecdotal experiences the fermentation characteristics and flavor of different kveik===cultures (translate from Norwegian).]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2921197574575104/ Roi Krispin's project to have 16 homebrewers judge and compile flavor descriptors for beers brewed with a simple recipe and split fermentation with Sigmund Gjernes Voss, Terje Raftevold Hornindal, Tormodgarden, Ebbegarden, Framgarden, and Simonaitis.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2965991863429008/ Travis Morita's experiment with a simple wort and sensory testing using DraughtLab and 7 blind tasters; kveik tested: Voss (Imperial Loki), Hornindal (Omega), Oslo (Bootleg Biology), Ebbegarden (original culture), Framgarden (original culture), and Opshaug (White Labs).]* [http://brulosophy.com/2019/10/07/fermentation-temperature-bootleg-biology-oslo-kveik-yeast-exbeeriment-results/ Brülosophy blind triangle test of a Helles Exportbier style wort fermented with Bootleg Biology's OSLO at either 64°F/18°C or 98°F/37°C.]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/2183542451673957/ MTF thread with tips and experiences with various low pitching rates with different kveik cultures.][http://www.milkthefunk.com/w/images/3/3e/MTF_thread_with_tips_and_experiences_with_various_low_pitching_rates_with_different_kveik_cultures.jpg Archive]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2198297083531827/ MTF thread on dry hopping at warmer temperatures when fermenting with kveik.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2246395795388622/ MTF thread on getting nail polish from some kveik cultures and where that might come from.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2263497213678480/?comment_id=2264954790199389&comment_tracking==Lars Andreas Tomasgard%7B%22tn%22%3A%22R%22%7D Richard Preiss recommendations on avoiding sulfur in kveik fermentations.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2483174985044034/ MTF thread by Zach Taggart on kveik producing esters similar to levels produced by kolsch yeast, and checking the accuracy of hyping kveik flavor profiles.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2353047698056764/ Brewing Pilsner-like styles with good clarity.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2356853714342829/ NEIPA with Voss Kveik, including an attenuation graph.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2483174985044034/ Kveik and ester production.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2489850817709784/ Finding traditional farmhouse ale made commercially, and commercial beers that conflate tradition.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2530669523627913/ Fermenting at colder temperatures, Hornindal===including lager temperatures.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2783318115029718/ Discussion on blending different kveik isolates or original kveik cultures.]

Lars Marius Garshol collected ===Lactic Acid Bacteria and Wild Yeast Contaminations===Some of the kveik cultures that are not isolated cultures have reportedly been contaminated with lactic acid bacteria. These contaminations probably occurred during handling of the yeast at some point. See [https://www.facebook.com/groups/MilkTheFunk/permalink/2092577524103784/?comment_id=2092603600767843&reply_comment_id=2092693610758842&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral's statements] regarding this issue. The lactic acid bacteria found in contaminated kveik cultures can be inhibited by ~10 IBU <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2117542431607293/?comment_id=2118202468207956&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral. Milk The Funk Facebook group thread about lactic acid bacteria in kveik cultures and sensitivity to IBU. 06/05/2018.]</ref>. Traditionally, if contaminating microorganisms start having an impact on the flavor of the beer, the brewer would throw away their kveik and borrow a fresh culture from Lars Andreas at the Kornøl Festival. More information neededa neighbor <ref name="garshol_preiss_mbaa" />.

See also:* [https://www.facebook.com/groups/MilkTheFunk/permalink/2101419559886247/?comment_id=2101443939883809&comment_tracking==Dagfinn Wendelbo's Lærdal %7B%22tn%22%3A%22R0%22%7D MTF subthread on bacterial infections in kveik===.]

Arvid Solheim collected this kveik from Dagfinn Wendelbo at Ljøsne ====Juniper Antimicrobial Effect====Juniper twigs partially inhibit ''Lactobacillus'' growth. Juniper needles, ripe berries, and unripe berries have little to no significant impact. Juniper is often used in Lærdalfarmhouse brewing. Wendelbo lost his own kveik Sometimes it is used as a couple of years agomash filter, and got this from Per Gjermann. As far as I understand sometimes it originates with Gjermann, from is used to make a juniper infusion called "einerlog" which is sometimes used for the farm Stødno in Lærdalmash water <ref name="Aasen" />. See [[Lactobacillus#Other_Plant_Type_Tolerance|''Lactobacillus'' "Other Plant Type Tolerance"]] for more information.

===Hans Haugse's Granvin kveik=Kveik Ring/Kveikstokk and Drying==[[File:Kveikstokk.JPG|thumb|300px|right|Kveikstokk with yeast slurry on it. Images provided by [https://www.facebook.com/groups/MilkTheFunk/permalink/2237938229567712/ Antonio Golia ("Homebrew Condor").]]]

Originates As Norwegian farmhouse brewers only brew 2-3 times per year, kveik has adapted to being dried and stored for long periods of time in-between usage, which is unique among most domesticated yeast <ref name="garshol_preiss_mbaa" />. Storing the kveik in a dried form allows the yeast to survive longer than if it is kept as a wet slurry, and might help prevent contaminants from Hans Haugse from Granvinsurviving. Kveik was often dried on parchment paper and kept in bags in the freezer. Wooden carvings known as a "kveik ring" or a "kveikstokk" were also sometimes used to store dried kveik, Hardangeralthough this might be an older practice compared to drying kveik on parchment paper. Using a kveik ring or kveikstokk is simple: drag the kveik ring (more broadly known as a "twisted torus" <ref>[https://www.academia.edu/38819003/Scandinavian_Yeast_Rings_-_the_curious_case_of_the_Twisted_Torus "Scandinavian Yeast Rings - the curious case of the Twisted Torus". Susan Verberg. 2019.]</ref>, or more specifically called a "gjærkrans" or "yeast wreath" in Norwegian when used for yeast <ref>[https://twitter.com/larsga/status/1118151239173328896 Lars Marius Garshol. Twitter feed. 04/16/2019.]</ref>) or kveikstokk through the krausen of a fermenting beer, via Einar Vestrheim and then hang the ring/kveikstokk to dry. On the next batch, the ring/kveikstokk is dunked into wort to reactivate the yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1505143962847146/?comment_id=1505145579513651&reply_comment_id=1505163232845219&comment_tracking=%7B%22tn%22%3A%22R%22%7D Lars Olav MurenMarius garshol. NCYC analysis indicates Milk The Funk Facebook group post about using a kveik ring. 2017.]</ref>. Note that it contains both Pichia not all yeast reacts well to drying. Kveik has this exceptional ability. For example, ''Brettanomyces'' is known to not be tolerant of drying/desiccation <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2237938229567712/?comment_id=2237959286232273&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral. Milk The Funk Facebook group post on kveikstokk and Saccharomycesdrying ''Brettanomyces''. 08/16/2018.]</ref>.

Commercially available from See [[SaccharomycesKveik#Mainiacal_YeastTemperature_and_Growth_Rate|Mainiacal YeastTemperature and Growth Rate]]above for a scientific explanation of why kveik can survive drying while other typical brewing yeast strains cannot.

===Sigurd Johan SaureDrying Instructions===* [https://www.facebook.com/groups/MilkTheFunk/permalink/2237938229567712/?hc_location=ufi MTF thread with images of using a kveikstokk.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2329264870435047/ MTF thread on drying kveik on parchment paper.] See also this [http://mutedog.beer/blog/how-to-dry-yeast post by Matt Spaanem on drying yeast (including some wild yeast strains) on parchment paper].* [https://www.facebook.com/groups/MilkTheFunk/permalink/2257085904319611/ MTF thread on successfully drying Omega Yeast Lab's Sykkylven Hornindal kveik===using a dehydrator.]* [http://suigenerisbrewing.com/index.php/2019/04/25/drying-kveik-2-months/ Bryan Heit's drying instructions using a jerky dehydrator and viability testing of dried kveik over a few months (see previous parts as well).] * [https://www.facebook.com/groups/MilkTheFunk/permalink/2858608184167377/ Rodrigo Borges de Azevedo's method of drying with 100% cotton or cotton blended with linen or polyester.]* [http://www.garshol.priv.no/blog/291.html "Brewing with kveik" by Lars Garshol, with an example of using a yeast ring.]* [http://mutedog.beer/blog/kveikstokk-beer/ Matt Spaanem's blog post on using a smaller kveikstokk for a wild caught yeast culture.]* [https://homebrewingcondor.blogspot.com/2018/08/conservare-il-kveik-su-legno-kveikstokk.html Antonio Golia's write up on making and using a kveikstokk (in Italian; use an online translator).]* [https://escarpmentlabs.com/blogs/resources/arcane-brewing-techniques-brewing-with-a-kveik-ring "Arcane Brewing Techniques: Brewing with a Kveik Ring," Escarpment Labs blog article by Jérémie Tremblay, Brasserie Independante Baleine Endiablée.]

===EbbegardenDried kveik should be stored in the freezer, and has been known to be recoverable after 20 years when stored in this way. While recovery of very old dried kveik may be possible using microbiological techniques, very old dried kveik might not be viable enough for brewers to revive using simple starter techniques. [http://suigenerisbrewing.com/index.php/2019/08/28/drying-kveik-the-grand-finale Microbiologist Dr. Bryan Heit measured the viability of kveik] that was dried using a dehydrator and stored in a home freezer and found that viability decreased by about 6-8% per month. Dr. Heit estimated (and then later confirmed via cell counts) that at 6 months, the kveik would be at about 50% viability, which is good enough to pitch directly into wort without a starter. Therefore, if the kveik has been frozen for 6 months or less, dried kveik can be thawed and simply added to a liter or so of ~30°C (86°F) wort for 2-4 hours before adding that to the main batch of wort. If the dried kveik is older than 6 months, a starter is recommended. Dr. Heit used Voss kveik for his experiment, and included some limitations such as sample size, using kveik from a yeast cake instead of using fresher yeast from top cropping or a starter, using a yeast cake with a high hop content (while hops are not toxic to yeast, a high content of hops could further stress the yeast), using a dehydrator that had high and fluctuating temperatures instead of a better quality dehydrator (Dr. Heit recommends drying at 35-40°C), and probable under-estimates of viability due to using trypan blue dye, Stordal==which is known to stain both dead cells and cells that are alive but are undergoing cell division <ref name="garshol_preiss_mbaa" /><ref>[http://suigenerisbrewing.com/index.php/2019/08/28/drying-kveik-the-grand-finale Dr. Bryan Heit. Sui Generis Blog post about dried kveik viability over time. 08/28/2019.]</ref>.

This kveik comes from Jens Aage Øvrebust, and was collected by William HoldenSee also:* [https://www. Jens originally brewed raw ale, but started boiling the wort because his beer became sour now and thenfacebook. Pitch at 28C, harvest yeast from the top after a couple of days. Prefers not to let the yeast go over 30com/groups/MilkTheFunk/permalink/2876391922389003/ MTF post by Dr. Usually ferments 4-6 days. Sent to NCYC Bryan Heit answering questions and NTNU, but no results yet. Jens usually ferments down to an SG of 1010, because he doesn't want the beer sweet. He says the yeast has always been in the valley as far as he knowsclarifications regarding his experiment.]

Appears to have an unusual relationship with hops, so beware that this yeast may accentuate the hop bitterness in your beers===History and Crafting How To's===* [https://www.academia. Jens says he only dryedu/38819003/Scandinavian_Yeast_Rings_-hops himself_the_curious_case_of_the_Twisted_Torus "Scandinavian Yeast Rings - the curious case of the Twisted Torus," by Susan Verberg, 2019. Richard Preiss from ] * [https://www.facebook.com/groups/MilkTheFunk/permalink/2236226959738839/ MTF thread on building a kveik ring.]* [Escarpment Laboratories]] reported that sensory data https://poppylandbrewer.blogspot.com/2016/01/making-yeast-ring.html?m=1 Poppyland Brewer instructions on how bitter beer tastes with Ebbegarden to build a kveik versus other yeast strains (Hornindal ring.]* [http://www.georgehart.com/rp/torzle/torzle.html Instructions on building a kveik ring and Conan strain) is that it produces a slightly more bitter beerhistory information by George Hart.]* [http://www.garshol.priv.no/blog/264.html "Kveik: Norwegian farmhouse yeast" by Lars Garshol, but the effect is not big <ref>with images of ancient kveikstokk.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/23975636769384991505381572823385/?comment_id=2399642916730575&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook group MTF thread on an old kveik ring from Vågå that was sent to hopefully revive the bitterness produced by Ebbegarden old dried kveik. 12/04/2018on the ring.]* Step by step video instructions by Jeff Pryor:* <youtube height="200" width="300">tLpTtqUvDw4</refyoutube>.

One strain from this kveik is available from ===Kveik Rings for Sale===* [https://sleightbeerlabwww.facebook.com Sleight Beer Lab; product named "Whwaz Nordic"/sudsnsawdust Tim Oelke of Suds n' Sawdust offers kveik rings in the US for sale.]. * [https://wwwjonboley.escarpmentlabsgithub.comio/strains Escparment Laboratories] sells the complete blend as sourced by Jens Aage Øvrebust. ===Framgarden, Stordal=== From Petter B Øvrebust at a neighbouring farm in Stordal. Collected by William Holden. Petter still brews raw ale, pitches at 30C, ferments 2kveik-3 daysring Jon Boley's kveik rings on Etsy.] Commercially available from [[Saccharomyces#Mainiacal_Yeast|Mainiacal Yeast]]. One isolated strain is available from * [https://sleightbeerlabwww.facebook.com Sleight Beer Lab; product "Fehu Nordic"]. /groups/MilkTheFunk/permalink/2464496793578520/?comment_id=2464565213571678&comment_tracking==Midtbust, Stordal=== From Odd H Midtbust at a third farm %7B%22tn%22%3A%22R%22%7D Craft Labs in Stordal, collected by Lars Marius Garshol. Jens Aage Øvrebust says this yeast is pitched at 33C, Sweden offers kveik rings off and that it should be kept on; contact info at this temperature during fermentation. Usually ferments about 3 days. Midtbust harvests the yeast from the topcraftlabs dot se.]

Commercially available from [[Saccharomyces#Mainiacal_Yeast|Mainiacal Yeast]]. ===Jarle Nupen, Eidsdal=== Jarle brought this kveik to the Kornøl Festival, where he gave it to Lars Marius Garshol. Jarle originally got the yeast from Tore Hjelle in Eidsdal in 1979-1980, so the yeast comes from Eidsdal. Jarle has kept the yeast ever since, and he says "I've watched it like gold." Jarle pitches at 31 degrees, and doesn't want the fermentation to go above 36 degrees. He ferments roughly 30 hours. ===Jakob Torp Årset, Geiranger=== Jakob brought this kveik to the Kornøl Festival, where he gave it to Lars Marius Garshol. More information needed. [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. ===Eitrheim-kveiken, Hardanger=== Jakob Eitrheim, born 1920, has been using this kveik in Bleie since the 1950s. He says he got it from his grandfather, who lived at Eitrheim (now part of the town of Odda), but he doesn't know where it came from before that. So he claims to know the history of the yeast back to the late 19th century. Jacob ran out of yeast in the late 1950s, and got new yeast from his brother, who had the same kveik. The yeast is pitched at 37C, and harvested from the bottom. The Eitrheim family dry it and keep it in glasses. They usually ferment 3-4 days. ===Wollsæter=== Jørgen Wollsæter's kveik culture.  Commercially available from [https://www.mainiacalyeast.com/online-shop/kveik-wollster Mainiacal Yeast Labs] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2092577524103784/?comment_id=2092640094097527&reply_comment_id=2246647215363480&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral. Milk The Funk Facebook group post about Mainiacal Yeast kveik. 08/21/2018.]</ref>. ===Summary of Commercial Cultures=Availability==This is a summary of commercially available kveik cultures. See the above descriptions, the [http://www.garshol.priv.no/download/farmhouse/kveik.html kveik registryFarmhouse Yeast Registry], and the vendor's website for more information about the cultures. Most are single strain isolates, while some contain multiple strains or the native "unpurified" mixed cultures (this is of interest to some brewers, especially Norwegian brewers, because single isolates potentially perform differently than original cultures with multiple strains and as such will be denoted in the Notes column). Note that strain information can be misleading because the nature of kveik cultures make talking about individual strains difficult due to the strains being closely related yet diverse. Richard Preiss describes kveik cultures as being "heterogenous but related communities", meaning that there can be a lot of genetic overlap between subpopulations in a kveik culture and where one strain begins and another ends has yet to be defined (see [[Kveik#Recent_Yeast_Lab_Analysis_and_Commercial_Availability|Recent Lab Analysis]] above) <ref name="preiss_strains" />. Additionally, it is legal and quite common for yeast labs to culture strains from another yeast lab and brand them as their own, thus many single isolates are likely to be duplicates of whichever lab initially isolated them (this is unverifiable unless the yeast lab in question shares how they obtained their isolate or independent DNA sequencing is done; we include such information when it is available to us). Commercially available non-kveik landrace farmhouse yeast are listed on the [[Landrace Yeast]] page.

| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Omega Yeast Labs]] || Voss Kveik OYL-061 || Single strain isolate. [[Omega Yeast Labs ]] and [[The Yeast Bay ]] independently isolated one of the strains from the Voss Kveik. It is not known if these are the same strains, or which NCYC strain they correspond to. However, they are thought to be similar in their flavor profile<ref name="voss_omega_TYB">[https://www.facebook.com/groups/MilkTheFunk/permalink/1207326749295537/?comment_id=1207856785909200&reply_comment_id=1207859749242237&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lance Shaner and Lars Marius Garshol on MTF. 01/04/2016.]</ref>.

| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[The Yeast Bay]] || Sigmund's Voss Kveik (WLP4045 from White Labs) || Single strain isolate. Potentially the same as the Omega Yeast Labs and The Voss strain; see the Sigmund Gjernes's Voss entry for Omega Yeast Bay independently isolated one of the strains from the Labs Voss Kveik. It is not known if these are the same strains, or which NCYC strain they correspond to. However, they are thought to be similar in their flavor profileOYL-061 above <ref name="voss_omega_TYB" />.

| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Mainiacal Yeast]] (DEFUNCT) || || The full, unpurified (no microbes isolated or removed) culture. Limited availability.

| Sigmund Gjernes's Voss || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || [[Imperial Organic Yeast]] || Loki || A single strain isolate of kveik that is suspected ; likely to be from Sigmund's kveik, but the source is unconfirmedsame isolate as the Omega Voss Kveik OYL-061 isolate <ref>[https://www.facebook.com/Imperialyeast/videos/322721574949175/?comment_id=322727671615232&reply_comment_id=323820638172602&comment_tracking=%7B%22tn%22%3A%22R%2311%22%7D Imperial Yeast. Facebook post on Imperial Yeast Facebook page. Retrieved 07/12/2019.]</ref>.

| Sigmund Gjernes's Voss <ref>Private correspondence with Texas Cultures Laboratories sales staff by Dan Pixley. 04/05/2019.</ref> || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 1] || Texas Community Cultures Laboratories Yeast Lab || The Fruity Norwegian (formerly called "Kveik ", and "The Fruity Norwegian" was formerly the brand name for a different unknown kveik culture that the company removed from market <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2979432392084955/?comment_id=2990732884288239&reply_comment_id=2990805934280934 Mara Louise Young. Milk The Funk Facebook thread on Community Cultures Kveik cultures. 10/21/2019.]</ref>) || Single strain isolate

| Stein Langlo's Stranda || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv3 3] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Stranda || The full, unpurified (no microbes isolated or removed) culture. Limited availability.|-| Stein Langlo's Stranda || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv3 3] || [[Propagate Lab]] || Stranda Single Isolate || Single strain isolate (only one strain was revived by NCYC).

| Muri Stein Langlo's Stranda || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv4 4kv3 3] || [[Mainiacal YeastKveikshop]] (DEFUNCT)|| Dried Kveik - Muri #3 Stranda, Langlo || The full, unpurified (no microbes isolated or removed) culture. Limited availabilityDried format; ships international.

| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Escarpment Laboratories]] || July 2020: Hornindal Farm Kveik || The full, unpurified (no microbes isolated or removed) culture; contains lactic acid bacteria. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" /> |-| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Mainiacal Yeast]] (DEFUNCT) || || The full, unpurified (no microbes isolated or removed) culture; contains lactic acid bacteria. Limited availability.

| Terje Raftevold's Hornindal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2985684801459714/?comment_id=2985881488106712&reply_comment_id=2997562893605238 Breno B Jorge. Correspondance with Bio4 staff; reported in Milk The Funk Facebook group. 10/22/2019.]</ref> || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || Bio4 (Brazil) || SY081 Norwegian Kveik || Single strain isolate <ref>[http://bio4.com.br/leveduras/?tipo=all&tipo-bebida=all&estilo=all&escolha=on&keywords=kveik&codigo=&floculacao=all&atenuacao=1_100&temperatura-de-fermentacao=0_40&tolerancia-alcoolica=20# Bio4 website. Retreived 10/18/2019.]</ref>.|-| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[The Yeast Bay]] || Hornindal Kveik || Single isolate; characterized as "stone fruit and tropical esters".|-| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Imperial Yeast]] || A46 Bartleby || Single isolate; characterized as "pineapple, apricot and peach aromas".|-| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Kveikshop]] (DEFUNCT)|| #5 Hornindal, Raftevold || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| Terje Raftevold's Hornindal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 5] || [[Jasper Yeast]] || JY246 - Hornindal || Single isolate; characterized as "tropical ester flavor". <ref name="jasper_kveik" />|-| Lærdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv6 6] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Laerdal || The full, unpurified (no microbes isolated or removed) culture; contains lactic acid bacteria. Sold dried. Limited availability.|-| Lærdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv6 6] || [[Escarpment Laboratories]] || Lærdal Kveik || Single strain isolate. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special">[https://www.escarpmentlabs.com/thekveikring Escarpment Labs website, 09/10/2019. Retrieved 09/10/2019.]</ref>. |-| Hans Haugse's Granvin || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv7 7] || [[Mainiacal Yeast]] (DEFUNCT) || || The full, unpurified (no microbes isolated or removed) culture. Limited availability.|-| Sigurd Johan Saure's Tormodgarden || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv8 8] || [https://www.kveiktraining.com/online-booking/dried-kveik-8-tormodgarden-saure-1 kveiktraining.com] || Dried kveik #8 Tormodgarden / Saure || Sold by the farmhouse directly by Saure. 1 plastic bag containing approximately 15 grams of dried kveik #8 ("#8" refers to the Farmhouse Yeast Registry number). There might be some residue of the brown paper used for drying, but Saure says that it will not affect the fermentation, its all been sanitized before drying the kveik <ref>[https://www.kveiktraining.com/online-booking/dried-kveik-8-tormodgarden-saure-1 Kveik Training website. Retrieved 11/10/2019.]</ref>. |-| Sigurd Johan Saure's Tormodgarden || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv8 8] || [[Escarpment Laboratories]] || Tormodgarden Kveik || Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />.

| Hans HaugseSigurd Johan Saure's Granvin Tormodgarden || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv7 7kv8 8] || [[Mainiacal YeastKveikshop]] (DEFUNCT)|| #8 Tormodgarden, Saure || The full, unpurified (no microbes isolated or removed) culture. Limited availabilityDried format; ships international.

| Ebbegarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv9 9] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Ebbegarden || The full, unpurified (no microbes isolated or removed) culture. Limited availability.

| Ebbegarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv9 9] || [[Kveikshop]] (DEFUNCT)|| #9 Ebbegarden, Øvrebust || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| Ebbegarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv9 9] || [[Kveik Yeastery]] || K.9 Ebbegarden|| The full, unpurified (no microbes isolated or removed other than bacteria) culture. Dried format.|-| Framgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv10 10] || [[Mainiacal Yeast]] (DEFUNCT) || || The full, unpurified (no microbes isolated or removed) culture. Limited availability.

| Lida Framgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv11 11kv10 10] || [[Mainiacal The YeastBay]] || Dried Framgarden Kveik - Lida || The full, unpurified (no microbes isolated or removed) culture with a strain of ''Lactobacillus''. Limited availabilitySingle isolate; described as "melon and cantaloupe esters".

| ÅrsetFramgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv13 13kv10 10] || [[Mainiacal YeastEscarpment Laboratories]] || Dried Framgarden Kveik - Årset || The full, unpurified (no microbes isolated or removed) cultureBlend of multiple isolates from the original Framgarden <ref>Private correspondence with Richard Preiss by Dan Pixley. 05/27/2020.</ref>. Limited availabilityPotentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />.

| ÅrsetFramgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv13 13kv10 10] || [[Escarpment LaboratoriesImperial Yeast]] || Årset Kveik Blend A36 POG || Contains multiple inter-related strainsSingle isolate; see [https://www.facebook.com/groups/MilkTheFunk/permalink/2593762590651939/?comment_id=2593908627304002&reply_comment_id=2594146987280166&comment_tracking=%7B%22tn%22%3A%22R%22%7D this explanation from Richard Preiss]described as "tropical fruit aromas".

| Framgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv10 10] || [[Kveikshop]] (DEFUNCT)|| #10 Framgarden, Øvrebust || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| Framgarden, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv10 10] || [[Mogwai Labs]] || MOG-402 Framgarden || |-| Lida || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv11 11] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Lida || The full, unpurified (no microbes isolated or removed) culture with a strain of ''Lactobacillus''. Limited availability.|-| Lida || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv11 11] || [[The Yeast Bay]] || Lida Kveik || Single isolate; characterized as "apricot, stone fruit, and white grape esters". |-| Lida || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv11 11] || [[Propagate Lab]] || MIP-355 Kveik Lida || |-| Årset|| [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv13 13] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Årset || The full, unpurified (no microbes isolated or removed) culture. Limited availability.|-| Årset|| [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv13 13] || [[Escarpment Laboratories]] || Årset Kveik Blend || Contains multiple inter-related strains; see [https://www.facebook.com/groups/MilkTheFunk/permalink/2593762590651939/?comment_id=2593908627304002&reply_comment_id=2594146987280166&comment_tracking=%7B%22tn%22%3A%22R%22%7D this explanation from Richard Preiss]. Sold 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. |-| Årset || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv13 13] || [[Jasper Yeast]] || JY224 - Arset Kveik Blend || A blend of of strains from the original Årset. Characterized as, "low ester and fast fermenting, light notes of pear and apple in low hopped beers." <ref name="jasper_kveik" />|-| Årset || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv13 13] || [[Jasper Yeast]] || JY252 Arset Kveik Single || Single isolate; characterized as "pear ester flavor". <ref name="jasper_kveik" />|-| Eitrheim || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv14 14] || [[Kveik Yeastery]] || K.14 Eitrheim || The full, unpurified (no microbes isolated or removed other than bacteria) culture. Dried format.|-| Nornes || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv15 15] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Nornes || The full, unpurified (no microbes isolated or removed) culture. Limited availability.

| Midtbust, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv17 17] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Lida Midtbust || The full, unpurified (no microbes isolated or removed) culture. Limited availability.|-| Midtbust, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv17 17] || [[The Yeast Bay]] || Midtbust Kveik || Single isolate; characterized as "restrained ester profile".|-| Midtbust, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv17 17] || [[Propagate Lab]] || MIP-347 Kveik Midtbust || |-| Midtbust, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv17 17] || [[Kveikshop]] (DEFUNCT)|| #17 Midtbust || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| Midtbust, Stordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv17 17] || [[Escarpment Laboratories]] || Nov 2020: Midtbust Kveik || A blend of 5 isolated strains from the original. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" /> |-| Nystein || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv19 19] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Nystein || The full, unpurified (no microbes isolated or removed) culture. Limited availability.

| Nystein Espe || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv19 19kv20 20] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Nystein Espe|| The full, unpurified (no microbes isolated or removed) culture. Contains ''Lactobacillus'' reportedly tolerant of up to 9 IBU. Described as spice rum/cognac character along with apricot and peach notes. Recommended fermented on the cooler side between 60-85°F. Limited availability.

| Tomasgard Espe || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv21 21kv20 20] || [[Mainiacal Omega YeastLabs]] || Dried OYL-090 Espe Kveik - Tomasgard || The full, unpurified (no microbes isolated or removed) culture, including a hop tolerant ''Lactobacillus''. Limited availabilitySingle strain isolate.

| Epse || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv20 20] || [[Kveikshop]] (DEFUNCT)|| #20 Epse || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| Tomasgard || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv21 21] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Tomasgard || The full, unpurified (no microbes isolated or removed) culture, including a hop tolerant ''Lactobacillus''. Limited availability.|-| Stalljen || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv22 22] || LevTeck (Brazil) || Seljeset Kveik || The full, unpurified (no microbes isolated or removed) culture <ref>[https://www.levteck.com.br/produto/seljeset-kveik LevTeck website. Retrieved 10/18/2019.]</ref>.|-| Stalljen || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv22 22] || [[Escarpment Laboratories]] || Seljeset Kveik || Four isolates from the original culture. Reportedly one of the fastest fermenting kviek. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />. |-| Stalljen || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv22 22] || [[Propagate Lab]] || MIP-348 Kveik Stalljen || |-| Stalljen || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv22 22] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Stalljen || The full, unpurified (no microbes isolated or removed) culture. The culture presents citrus forward with floral notes in the back round. It also can have a caramel or toffee like character to it as well. Dried format. Limited availability. |-| Stalljen || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv22 22] || [[Kveik Yeastery]] || K.22 Stalljen || The full, unpurified (no microbes isolated or removed other than bacteria) culture. Dried format.|-| Otterdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv23 23] || [[Kveikshop]] (DEFUNCT)|| #23 Otterdal, Grodås || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| Otterdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv23 23] || [[Kveik Yeastery]] || K.23 Otterdal|| The full, unpurified (no microbes isolated or removed other than bacteria) culture. Dried format.|-| Halvorsgard || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv28 28] || [[Escarpment Laboratories]] || Halvorsgard || Two isolates from the original kveik. Contains POF+ trains, strong fruity aromas with a light "baking spice". Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />.|-| Ner-Saure || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv31 31] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Ner-Saure || The full, unpurified (no microbes isolated or removed) culture. Dried format. Characterized as having a burnt citrus character and fresh baked bread notes. This culture also has a ''Lactobacillus'' in that that is a bit more tolerant around 12 IBU <ref>[https://www.mainiacalyeast.com/online-shop/dried-kveik-ner-saure "Dried Kveik - Ner-Saure". Mainiacal Yeast website. Retrieved 10/25/2020.]</ref>. |-| Wollsæter || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv35 35] || [[Mainiacal Yeast]] (DEFUNCT) || || The full, unpurified (no microbes isolated or removed) culture. Limited availability.|-| Wollsæter || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv35 35] || [[Kveikshop]] (DEFUNCT)|| #35 Wollsaeter || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.

| Aurland || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv38 38] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Farmhouse - Auland || The full, unpurified (no microbes isolated or removed) culture. Potentially POF+, and contains a species of ''Candida''.|-| Skare || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv41 41] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Skare || The full, unpurified (no microbes isolated or removed) culture. Limited availability.|-| Skare || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv41 41] || [[Escarpment Laboratories]] || Skare kveik || Pronounced "scar-uh". Blend of 3 isolated strains from skare kveik. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />|-| Skare || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv41 41] || [[Escarpment Laboratories]] || KRISPY || Pronounced "scar-uh". Single isolate. KRISPY can be used to make clean, lager-like beers in a fraction of the time since fermentations can be performed in the 20-30ºC range. Note: Attenuation tends to be slightly lower than some lager strains, so aim to make a highly fermentable wort if you are targeting a dry finish <ref>[https://escarpmentlabs.com/products/krispy Escarpment Labs website. Krispy. Retrieved 08/07/2021.]</ref>. |-| Skare || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv41 41] || [[Kveikshop]] (DEFUNCT)|| #41 Skare || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.|-| Opshaug || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv43 43] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Opshaug || The full, unpurified (no microbes isolated or removed) culture. Limited availability.|-| Opshaug || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv43 43] || [[White Labs|White Labs]] || WLP518 || Single strain isolate <ref>[https://www.facebook.com/photo.php?fbid=2252054921723605&set=p.2252054921723605&type=3&permPage=1 Allen Stone. Image of a White Labs poster. 04/14/2019.]</ref>.

| Opshaug || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv43 43] || [[Mainiacal YeastPropagate Lab]] || Dried Kveik MIP- Opshaug 352 Osphaug || The full, unpurified (no microbes isolated or removed) culture. Limited availability.

| Opshaug || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv43 43] || [[White Labs|White Labs Kveikshop]] (VaultDEFUNCT)]] || WLP518 #43 Opshaug || Single strain isolate <ref>[https://www.facebook.com/photo.php?fbid=2252054921723605&set=p.2252054921723605&type=3&permPage=1 Allen StoneThe full, unpurified (no microbes isolated or removed) culture. Image of a White Labs poster. 04/14/2019.]</ref>Dried format; ships international.

| Jordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#k44 44] || [[Escarpment Laboratories]] || Jordal Kveik || Blend of 4 isolates from the original Jordal. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />.|-| Jordal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv44 44] || [[Mainiacal Yeast]] (DEFUNCT) || Farmhouse - Jordal || The full, unpurified (no microbes isolated or removed) culture. Limited availability. It contains a mix of 3 ''Saccharomyces cerevisiae'' strains and 2 hop intolerant (tolerates 9-10 IBU) ''Lactobacillus'' strains.|-| Hovden || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv48 48] || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik - Hovden || The full, unpurified (no microbes isolated or removed) culture. Limited availability.|-| Ebbegarden, Framgarden, Lida, Raftevold gård, and Wollsæter (blend) || || [[Mainiacal Yeast]] (DEFUNCT) || Kveik the World Blend || Kveik blend dedicated to the late William Holden who created the Kornolfetsival to showcase kveik and helped trade kveik with brewrs outside of Norway. Each selected kveik was collected by William Holden. A portion of the proceeds from each sale will go to William's family. Contains hop intolerant strains of ''Lactobacillus'' (5-10 IBU will inhibit sour flavor).|-| Hornindal, Voss, Ebbegarden, and Årset (blend) || || [[Escarpment Laboratories]] || Kveik The World Blend || Different than the Mainiacal culture of the same name. This was a promotional blend that was handed out for free at HomebrewCon 2019, but the company might hand it out again at future events <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2860514460643416/?comment_id=2860552537306275&reply_comment_id=2860698297291699&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook thread on Escparment Labs "Kveik the World blend". 08/20/2019.]</ref>.|-| Unknown || || [[Bootleg Biology]] || OSLO || Single strain isolate. Isolated from [https://www.instagram.com/eikogtid/ Eld & Tid's] house culture which is a mix of multiple three kveik cultures from Hornindal (thus the exact original kveik that this isolate comes from is not known) <ref name="Mello_Kveik">Jeff Mello. Personal correspondence with Dan Pixley. 03/07/2019.</ref>. See [https://www.facebook.com/groups/MilkTheFunk/permalink/2638723966155801/?comment_id=2641061075922090&reply_comment_id=2641833972511467&comment_tracking=%7B%22tn%22%3A%22R%22%7D this MTF thread] on speculating which kveik this isolate could be from. It has been confirmed via ITS sequencing that this strain is within the kveik family but not which kveik culture it comes from <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2823938030967726/?comment_id=2823943070967222&reply_comment_id=2824364994258363&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk post on ITS sequencing OSLO. 08/-02/2019.]</ref>. See also:* [https://www.facebook.com/groups/MilkTheFunk/permalink/3261798840514974/ Levi Fried's fermentation data for OSLO.]

| Ebbegarden, Framgarden, Lida, Raftevold gård, and Wollsæter Unknown || || [[Imperial Yeast|Imperial Yeast]] || A44 Kveiking || A blend of three isolated strains. The origin of the three strains is proprietary <ref>[https://www.facebook.com/Imperialyeast/photos/a.683712355073022/2158076584303251/?type=3&comment_id=2158478724263037&reply_comment_id=2159161367528106&comment_tracking=%7B%22tn%22%3A%22R%22%7D Imperial Yeast Facebook post. 06/27/2019.]</ref>.|-| Unknown (blend) || || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik the World Blend - Juggernaut || A blend of 6 different ''Saccharomyces cerevisiae'' strains isolated from 6 different kveik. Limited availability. |-| Unknown (blend) || || [[Mainiacal Yeast]] (DEFUNCT) || Dried Kveik Blend - Berserker || A blend dedicated to of 3 different ''Saccharomyces cerevisiae'' strains isolated from 3 different kveik. Limited availability. |-| Unknown || || [[Mogwai Labs]] (Australia) || MOG-401 Sunshine || A single isolate that produces clean "lager-like" beers.|-| Unknown || || [[Propagate Lab]] || MIP-354 Oslo || Most likely the late William Holden who created same as the Kornolfetsival [[Bootleg Biology]] OSLO.|-| Unknown || || WHC Lab (Ireland) || Ubbe || Clean "lager-like" taste and aroma. Single strain isolated from the Hornindal region in Norway <ref name="whc_kveik">[https://www.whclab.com. WHC website. Retrieved 08/02/2019.]</ref>. This is reported to showcase be the same strain as Bootleg Biology's OSLO product <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3208323079195884/ Correspondance with Philip Nutt. Milk The Funk Facebook group post on WHC Labs' Ebbe kveik and helped trade kveik with brewrs outside of strain. 01/14/2020.]</ref>.|-| Unknown || || WHC Lab (Ireland) || Bjorn || Single strain isolate from the Hornindal region in Norway. Each selected kveik was collected by William HoldenCharacterized as fruity <ref name="whc_kveik" />.|-| Unknown || || WHC Lab (Ireland) || Lagertha || Single strain isolate from the Stranda region in Norway <ref name="whc_kveik" />. A portion of Editor's note: this is likely the same strain as Omega HotHead.|-| Unknown || || WHC Lab (Ireland) || Odin || Lightly fruity; ferments in the proceeds lower 20's °C <ref name="whc_kveik" />. Most likely a single strain isolate. |-| Unknown || || WHC Lab (Ireland) || Ragnar || Single strain isolate from each sale will go to Williamthe Voss region in Norway <ref name="whc_kveik" />. Editor's familynote: this is likely the same strain as Omega Voss. Contains hop intolerant |-| Unknown || || WHC Lab (Ireland) || Valkryie || A yeast strain isolated from a kviek isolate from Ebbegarden region in Norway (most likely [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv9 #9 on the registry] <ref name="whc_kveik" />.|-| Unknown || || [[White Labs]] || WLP631 || A blend of several unnamed strains of kveik and an unnamed ''Lactobacillus'' (5-10 IBU will inhibit sour flavor)species.

===Landrace Yeast In Other Countries===There are farmhouse yeasts in other countries and Norway that have survived for generations, similar to kveik, but are genetically distinct from kveik. Since the term "kveik" refers to just Norwegian farmhouse yeast, the term "landrace yeast" has been proposed to refer to farmhouse yeasts as a category of yeast. Non-kveik landrace yeast includes yeasts from Lithuania and Russia include such as Simonaitis, Rima, and Jovaru Alus, as well as the Norwegian farmhouse yeast Muri which is not genetically related to any kveik strains.  '''See [[Landrace Yeast]] for more information and commercially available cultures.''' ===Hybrid Strains===* [https://escarpmentlabs.com/en-us/blogs/resources/yeast-fusion-the-story-of-jotunn "Yeast fusion: the story of JÖTUNN" Escarpment Labs blog.]* [https://www.youtube.com/watch?v=GJYk0LjlxFo "Hybrid Exploration in Kveik Yeast" Chop & Brew YouTube channel.] ==Specific Kveik Culture Information==See the [http://www.garshol.priv.no/download/farmhouse/kveik.html Farmhouse Yeast Registry maintained by Lars Garshol] for more complete and updated information on individual kveik cultures. ===Sigmund Gjernes's Voss Kveik===The [https://catalogue.ncyc.co.uk NCYC] 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. * [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3995 NCYC 3995 - original sample of kveik containing three strains of ''S. cerevisiae''.] * [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3996 NCYC 3996 - 1st isolate in the 3995 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3997 NCYC 3997 - 2nd isolate in the 3995 blend.]* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3998 NCYC 3998 - 3rd isolate in the 3995 blend.] ====Tips For Use====* [https://www.facebook.com/groups/MilkTheFunk/permalink/1230684866959725/?comment_id=1237755416252670&comment_tracking=%7B%22tn%22%3A%22R%22%7D Tips from Andrew Rathband and Lars Garshol on MTF.]* [https://docs.google.com/spreadsheets/d/1I4-xrQlr3bdBOcgfuCS92pg_3acNSvlraIxY_DiYZOM/edit#gid=0 Community spreadsheet tracking fermentation characteristics of many kveik cultures.]* [http://ryanbrews.blogspot.com/2016/10/norwegian-table-beer-review.html Ryan Brews Blog; Norwegian Table Beer review using The Yeast Bay's Voss Kveik.]* See also the [[Saccharomyces]] page for vendor tips.* Richard Preiss recommends that Voss Kveik can go as high as 13% ABV, but also needs high nitrogen nutrients (especially for a wine fermentation) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1779931092035097/?comment_id=1780016285359911&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lars Marius Garshol and Richard Preiss on Voss alcohol tolerance. Milk The Funk Facebook group. 08/04/2017.]</ref>.* [https://www.facebook.com/groups/MilkTheFunk/permalink/2279294785432056/ Experiences with high ABV/braggots.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2323341917694009/ Tips for using kveik in hoppy beers.]* Practical Guide to Kveik and Other Farmhouse Yeast by author Mika Laitinen:** [https://www.brewingnordic.com/farmhouse-ales/practical-guide-to-kveik-farmhouse-yeast-introduction/ "Introduction"]** [https://www.brewingnordic.com/farmhouse-ales/practical-guide-to-kveik-farmhouse-yeast-fermentation/ "Fermentation"]** [https://www.brewingnordic.com/farmhouse-ales/farmhouse-yeast-descriptions/ "Farmhouse Yeast Descriptions"]** [https://www.brewingnordic.com/farmhouse-ales/practical-guide-to-kveik-and-other-farmhouse-yeast-reusing-and-maintaining-yeast Practical Guide to Kveik and Other Farmhouse Yeast: Reusing and Maintaining Yeast] ===Ebbegarden, Stordal===

This kveik comes from Jens Aage Øvrebust, and was collected by William Holden. Jens originally brewed raw ale, but started boiling the wort because his beer became sour now and then. Pitch at 28C, harvest yeast from the top after a couple of days. Prefers not to let the yeast go over 30. Usually ferments 4-6 days. Sent to NCYC and NTNU, but no results yet. Jens usually ferments down to an SG of 1010, because he doesn't want the beer sweet. He says the yeast has always been in the valley as far as he knows. Appears to have an unusual relationship with hops, so beware that this yeast may accentuate the hop bitterness in your beers. Jens says he only dry-hops himself. Richard Preiss from [[Escarpment Laboratories]] reported that sensory data on how bitter beer tastes with Ebbegarden kveik versus other yeast strains (Hornindal kveik and Conan strain) is that it produces a slightly more bitter beer, but the effect is not big <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2397563676938499/?comment_id=2399642916730575&comment_tracking=Relevant Larsblog Posts and MTF Content%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook group thread on the bitterness produced by Ebbegarden kveik. 12/04/2018.]</ref>. ==Farmhouse Brewing Resources==

* [http://www.garshol.priv.no/download/farmhouse/kveik.html Kveik Farmhouse Yeast Registry.]

* [http://www.garshol.priv.no/blog/402.html Garshol's English book, "Historical Brewing Techniques" in English, 2020.]* [http://www.garshol.priv.no/blog/356.html My Garshol's book on Norwegian farmhouse ale, "Gårdsøl", 2016] - Garshol's book on kveik and Norwegian farmhouse ale (currently available in Norwegian only).

* [http://www.garshol.priv.no/blog/303.html Maltøl, or Norwegian farmhouse ale] - An updated description of Norwegian farmhouse ale (broadly called "Maltøl"), substyles (Vossaøl/Hardangerøl, Råøl, Stjørdalsøl, and others), where they are being brewed today, and to what extent they preserve traditional processes, .* [http://www.garshol.priv.no/blog/403.html A guide for visitors to finding farmhouse ale in Norway.]

* See [[Landrace Yeast]].* [http://www.garshol.priv.no/blog/358.html Traditional farmhouse brewer], [http://www.garshol.priv.no/blog/362.html maltster], and [http://www.garshol.priv.no/blog/363.html Gotlandsdricke] from Gotland. For farmhouse yeast in other countries, see [[Kveik#In_Other_Countries|In Other Countries]] above.* [http://www.garshol.priv.no/blog/394.html "How to Brew Keptinis", a Lithuanian style of farmhouse ale using baked bread our of mash grains.] ** See also this [https://www.facebook.com/groups/MilkTheFunk/permalink/2319796291381905/ MTF thread] on experiences of MTF members brewing this style of beer.* Mika Laitinen's talk "Taari, Karelian Farmhouse Ale" at Kornølfestival 2022:: <youtube>Z-G5v6FM380</youtube> ===General Farmhouse Brewing===* [https://www.brewingnordic.com/new-nordic-beer/brewing-with-juniper-spruce-fir-pine "Brewing With Juniper, Spruce, Fir and Pine," by author Mika Laitinen Part 1] and [https://www.brewingnordic.com/new-nordic-beer/brewing-techniques-juniper-spruce-fir-and-pine/ Part 2].* [https://www.facebook.com/groups/MilkTheFunk/posts/5245843675443804 MTF post from farmhouse brewer Jørund Geving on how to build a temporary såinn house (smoke house) for making traditional smoked Stjørdalsmalt.]

===MTF ThreadsKornølfestival===* [https://www.facebook.com/groups/MilkTheFunk/permalink/2353047698056764/ Brewing Pilsner-like styles with good clarity.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2356853714342829/ NEIPA with Voss Kveik, including There is an attenuation graph.]* annual festival created by the late William Holden celebrating the cultural traditions of European farmhouse brewing called the [https://www.facebooknorskkornolfestival.com/groups/MilkTheFunkno/permalinkenglish/2483174985044034/ Kveik and ester production.Kornølfestival]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2489850817709784/ Finding traditional farmhouse ale made commercially The festival is held in Hornindal, Norway in October with bus and commercial beers that conflate traditionhotel accommodations for visiting attendees.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2530669523627913/ Fermenting at colder temperatures, including lager temperatures.]

==Kveik Ring* [https://www.crowdcast.io/e/norsk-kornlfestival-2020/Kveikstokk 1 Watch the 2020 Kornølfestival Session 1] and Drying[https://www.crowdcast.io/e/norsk-kornlfestival-2020/2 Session 2].** Youtube version: [https://www.youtube.com/watch?v=eTDX6fds7EU Session 1] and [https://www.youtube.com/watch?v=LNIbYj_J2QI Session 2].** [https://medievalmeadandbeer.wordpress.com/2020/10/26/stig-seljeset-and-friends-brew-a-traditional-hornindal-kornol-as-part-of-the-norsk-kornolfestival-2020 Susan Verberg's informational highlights for the festival Part 1], [Filehttps:Kveikstokk//medievalmeadandbeer.JPG|thumb|300px|right|Kveikstokk with yeast slurry on itwordpress. Images provided by com/2020/10/27/roar-sandodden-and-friends-brew-a-stjordalsol-as-part-of-the-norsk-kornolfestival-2020/ Part 2], and [https://wwwmedievalmeadandbeer.facebookwordpress.com/groups2020/MilkTheFunk10/permalink30/2237938229567712kjetil-dale-and-friends-brew-vossaol-as-part-of-the-norsk-kornolfestival-2020/ Antonio Golia ("Homebrew Condor")Part 3].]]]

As Norwegian farmhouse brewers only brew 2-3 times per year, kveik has adapted to being dried and stored for long periods of time in-between usage, which is unique among most domesticated yeast <ref name="garshol_preiss_mbaa" />. Wooden carvings are used to store dried kveik. Their use is simple: drag the kveik ring (more broadly known as a "twisted torus" <ref>[https://www.academia.edu/38819003/Scandinavian_Yeast_Rings_-_the_curious_case_of_the_Twisted_Torus "Scandinavian Yeast Rings - the curious case of the Twisted Torus". Susan Verberg. 2019.]</ref>, or more specifically called a "gjærkrans" or "yeast wreath" in Norwegian when used for yeast <ref>[https://twitter.com/larsga/status/1118151239173328896 * Chop n Brew interview with Lars Marius Garshol. Twitter feed. 04/16/2019.]</ref>) or kveikstokk through the krausen of a fermenting beer, and then hang Stig Jarle Seljeset about the ring/kveikstokk to dry. On the next batch, the ring/kveikstokk is dunked into wort to reactivate the yeast <ref>[httpsfestival:://www.facebook.com/groups/MilkTheFunk/permalink/1505143962847146/?comment_id=1505145579513651&reply_comment_id=1505163232845219&comment_tracking=%7B%22tn%22%3A%22R%22%7D Lars Marius garshol. Milk The Funk Facebook group post about using a kveik ring. 2017.]</ref>. Note that not all yeast reacts well to drying. Kveik has this exceptional ability. For example, ''Brettanomyces'' is known to not be tolerant of drying/desiccation <refyoutube>[https://www.facebook.com/groups/MilkTheFunk/permalink/2237938229567712/?comment_id=2237959286232273&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral. Milk The Funk Facebook group post on kveikstokk and drying ''Brettanomyces''. 08/16/2018.]1hwIJYvTnII</refyoutube>.

Dried kveik should be stored in the freezer, and has been known to last at least 20 years in this way. * [httphttps://suigenerisbrewingwww.youtube.com/index.php/2019/04/25/dryingwatch?v=DT4V-kveik-2-months/ Microbiolgist Dr. Bryan Heit measured viability of kveik] that was dried using a dehydrator and stored in a home freezer, and found that viability decreased by about 8% per month. Dr. Heit estimated that at 6 months, the kveik would be at about 50% viability, which is good enough to pitch directly into wort without a starter. Therefore, if the kveik has been frozen for 6 months or less, dried kveik can be thawed and simply added to a liter or so of ~30°C (86°F) wort for 2-4 hours before adding that to the main batch of wort. If the dried kveik is older than 6 months, a starter is recommended <ref namef9dklw&list="garshol_preiss_mbaa" /><ref>[http://suigenerisbrewing.com/index.php/2019/04/25/drying-kveik-2-months/ Dr. Bryan Heit. Sui Generis Blog post about dried kveik viability over time. 04/25/2019PLl9aD1C8MmGEPPi25mtWiD3YGsq_b__vb 2021 Kornølfestival clips on Bård Romar Hoveid's YouTube channel.]</ref>.

* Updates to Kveik rings for sale:* [httpsresearch by Lars Marius Garshol at Kornølfestival 2022://m.facebook.com/story.php?story_fbid=2013305902258162&id=1521916121397145 Tim Oelke of Suds n' Sawdust offers kveik rings in the US for sale.]* [https:<youtube>g_Qnkh6c1cU<//www.facebook.com/groups/MilkTheFunk/permalink/2464496793578520/?comment_id=2464565213571678&comment_tracking=%7B%22tn%22%3A%22R%22%7D Craft Labs in Sweden offers kveik rings off and on; contact info at craftlabs dot se.]youtube>

History/crafting instructions/usage:* [https://www.academia.edu/38819003/Scandinavian_Yeast_Rings_-_the_curious_case_of_the_Twisted_Torus "Scandinavian Yeast Rings - the curious case of the Twisted Torus," by Susan Verberg, 2019.] * [https://www.facebook.com/groups/MilkTheFunk/permalink/2236226959738839/ MTF thread on building a kveik ring.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2237938229567712/?hc_location=ufi MTF thread with images of using a kveikstokk.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2329264870435047/ MTF thread on drying kveik on parchment paper.] See also this [http://mutedog.beer/blog/how-to-dry-yeast/blog post by Matt Spaanem on drying yeast (including some wild yeast strains) on parchment paper].* [https2023 Kornølfestival presentations in English://www.facebook.com/groups/MilkTheFunk/permalink/2257085904319611/ MTF thread on successfully drying Omega Yeast Lab's Hornindal kveik using a dehydrator.]* [http:<youtube>AuaGT2wYxNw</youtube> <youtube>uLhHGAlWyQI</suigenerisbrewing.comyoutube> <youtube>GWkPvOwQmMc</index.php/2019/04/25/drying-kveik-2-months/ Bryan Heit's drying instructions using a jerky dehydrator and viability testing of dried kveik over a few months (see previous parts as well).] * [https://poppylandbrewer.blogspot.com/2016/01/making-yeast-ring.html?m=1 Poppyland Brewer instructions on how to build a kveik ring.]* [http://www.georgehart.com/rp/torzle/torzle.html Instructions on building a kveik ring and history information by George Hart.]* [http://www.garshol.priv.no/blog/291.html "Brewing with kveik" by Lars Garshol, with an example of using a yeast ring.]* [http://www.garshol.priv.no/blog/264.html "Kveik: Norwegian farmhouse yeast" by Lars Garshol, with images of ancient kveikstokk.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/1505381572823385/ MTF thread on an old kveik ring from Vågå that was sent to hopefully revive the old dried kveik on the ring.]* [http://mutedog.beer/blog/kveikstokk-beer/ Matt Spaanem's blog post on using a smaller kveikstokk for a wild caught yeast culture.]* [https://homebrewingcondor.blogspot.com/2018/08/conservare-il-kveik-su-legno-kveikstokk.html Antonio Golia's write up on making and using a kveikstokk (in Italian; use an online translator).]youtube>

==General Videos==

: <youtube height="200" width="300">Cl9NZ7gV9so</youtube>

: <youtube height="200" width="300">vvV6657b2NY</youtube>

: <youtube height="200" width="300">6InOfER2mic</youtube>

: <youtube height="200" width="300">jQdPR0oF-HI</youtube>* Traditional Latgalian STONE BEER With Brewer Jānis Maļkevičs, Dagda/Kraslava Municipality ([https://www.facebook.com/groups/MilkTheFunk/permalink/5369164439778393/ associated MTF thread]):: <youtube>XHlfKD5umnQ</youtube>

: <youtube height="200" width="300">ww0QAtCrirc</youtube>

: <youtube height="200" width="300">cJXPxvm0UZc</youtube>* Omega Yeast Labs presentation on farmhouse brewing and using kveik:: <youtube>7HVms3HSc9I</youtube>* Presentation on kveik with Lance Shaner from Omega Yeast Labs, Damian Fagan, co-founder of Almanac Beer Co, and Chris Cohen:: <youtube>dkrHJlHT3cM</youtube>* First ever North America presentation on kveik and farmhouse ales by Lars Marius Garshol at Burnt City Brewing in Chicago, 2019:: <youtube>D2NXyUOhQhA</youtube>* Norwegian farmhouse ales (including two raw ales) from brewer Ivar A. Geithung tasting on documents the brewing and fermentation of a traditional farmhouse brew that takes inspiration from other areas (Chop & and Brewvideo; part 1 and 2):: <youtube>oY2NpSTh0ic</youtube> <youtube>fjlkCMY2Bn8</youtube>* Author Susan Verberg demonstrating farmhouse brewing with hot rocks:: <youtube>sRZnc-h0p5o</youtube>* The Ale Apothecary owner Paul Arney's documentary on Norwegian farmhouse brewing:: <youtube height=>7PRz0Sy3XmM</youtube>* Traditional Nordic Beer Drinking Vessels by author Mika Laitinen:: <youtube>l-8C_J4zU8s</youtube>* Jeff Alworth films Kjetil Dale, farmhouse brewer in Voss, Norway (click [https://www.beervanablog.com/beervana/2022/5/18/farmhouse-brewing-in-vos here] for main article). Dale also offers farmhouse [https://eldhuset-dale.no/en brewing demonstrations to the public] at his farmhouse in Voss:: <youtube>785Ys6_rb80</youtube>* Lars Marius Garshol on Doug Piper podcast: "200" width="300The Art & Science of Brewing: Norwegian Kveik and Farmhouse Traditions": <youtube>zVMbS9pbREPI2p-2v0d8g</youtube>* Norwegian farmhouse brewers Ivar Geithung and Johnny Pedersen visit Northern Brewer and Chop n Brew to brew four different traditional farmhouse brews:: <youtube>AgCkR6hG2uI</youtube> <youtube>Jf2sxucyXsM</youtube>* Lars Marius Garshol farmhouse ale presentation at EBCU:: <youtube>011OksAkGsM</youtube>* Lars Marius Garshol interview on Beer Ladies Podcast:: <youtube>bloKZdukwbs</youtube>

* [http://wikiwww.garshol.priv.xnno/download/historical--l-4gatech/ "Historical Brewing Techniques" by Lars Marius Garshol.co]* [https:/index/en.phpwikipedia.org/wiki/Kveik "Kveik" page on Wikipedia.]* [https://www.escarpmentlabs.com/single-post/2019/07/16/Using-Norwegian wiki on -Kveik-Old-Yeast-New-Tricks Escarpment Labs blog post giving an overview of kveikand farmhouse beer styles.]

* [https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-4-1211-01.aspx "How to Brew with Kveik" by Lars Marius Garshol and Richrad Richard Preiss; MBAA TQ Quarterly (MBAA member access only).]* [https://www.kveiktraining.com "Kveik Training" by Sigurd Johan Saure in Sykkylven Norway; in person training on how to brew traditional Norwegian farmhouse ale at a traditional farmhouse brewery.] See also [https://www.youtube.com/watch?v=aKFFa1NcT0w this interview] with Sigurd.* [https://eldhuset-dale.no/en/ "The Kveik Experience"; in person smokehouse and farmhouse brewing sessions by Kjetil Dale in Voss, Norway.]* [https://www.goodbeerhunting.com/blog/2019/7/22/a-fire-being-kindled-the-revolutionary-story-of-kveik-norways-extraordinary-farmhouse-yeast "A Fire Being Kindled — The Revolutionary Story of Kveik, Norway’s Extraordinary Farmhouse Yeast," by Claire Bullen; an in depth introductory article on kveik.]* [https://www.goodbeerhunting.com/gbh-podcast/2020/7/21/ol-010-claire-bullen-reads-a-fire-being-kindledthe-revolutionary-story-of-kveik-norways-extraordinary-farmhouse-yeast GBH Podcast: OL-011 Claire Bullen Reads "A Fire Being Kindled—The Revolutionary Story of Kveik, Norway’s Extraordinary Farmhouse Yeast".]* [https://www.goodbeerhunting.com/gbh-podcast/2020/10/20/ol-013-claire-bullen-reads-the-land-of-fire-and-kveik-farmhouse-brewing-at-the-crossroads-in-voss-norway GBH Podcast: OL-013 Claire Bullen Reads, "The Land of Fire and Kveik — Farmhouse Brewing at the Crossroads in Voss, Norway".]