Changes

Although '''landrace''' is a term used in many areas, this page will be using it as descriptors of a yeast or mixed culture that derives from a traditional farmhouse/landrace brewing cultures from around the world. This term was first used to describe yeast by Tyrawa et al. (2018) to describe traditional Norwegian kveik yeast <ref name="Tyrawa_2017">[https[File://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Historical Brewing Yeasts. Richard Preiss, Caroline Tyrawa, George van der Merwe, Kristoffer Krogerus, Lars Marius Garshol. 2018Techniques.]</ref>, and to distinguish them from Saison yeast, which are also sometimes referred to as "farmhouse yeast" <ref>jpg|thumb|300px|right|[httpshttp://www.facebookgarshol.priv.com/groups/MilkTheFunkno/permalinkdownload/2389386811089519historical-tech/?comment_id=2392766720751528&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook thread on the various definitions of the term book "landraceHistorical Brewing Techniques"by Lars Marius Garshol. 11/30/2018.]</ref>. The exact definition of the word "landrace" is debated in the Plant Sciences, and is therefore outside the scope of this wiki <ref>[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296298 Toward an Evolved Concept of Landrace. Francesc Casañas, Joan Simó, Joan Casals, and Jaime Prohens. 2017.]</ref>.]

The Although '''landrace''' is a term used in many areas, this page will be using it as descriptors of a yeast or mixed culture that derives from traditional farmhouse/landrace brewing cultures from around the world (note that kveik, while considered "landrace" should not be confused with "kveik" as the former yeast, is a split off onto its [[Kveik|own page]] for wiki management purposes). This term was first used specifically for to describe yeast by [https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Tyrawa et al. (2018)] to describe traditional Norwegian farmhouse brewing kveik yeast <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>, and mixed culturesto distinguish them from Saison yeast, which could be classified are also sometimes referred to as a subgroup "farmhouse yeast" <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2389386811089519/?comment_id=2392766720751528&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook thread on the various definitions of the term "landrace yeasts" or . 11/30/2018.]</ref>. The exact definition of the word "landrace " is debated in the Plant Sciences, and is therefore outside the scope of this wiki <ref>[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296298 Toward an Evolved Concept of Landrace. Francesc Casañas, Joan Simó, Joan Casals, and Jaime Prohens. 2017.]</ref>. The original owners of these yeasts pitch them at a wide variety of temperatures depending on the culture, anywhere from 5°C up to 40°C, but the majority being pitched at around body temperature. Some Finnish farmhouse brewers reported pitching their yeast at cooler temperatures (5-15°C). [https://www.tandfonline.com/doi/full/10.1080/03610470.2020.1805699 Garshol (2020)] reported 5 types of farmhouse yeasts that have been collected as of 2020: * '[[Kveik]]', a group of domesticated yeast cultures from western Norway that form a subgroup of the Beer 1 genetic group of brewers yeast. They are non-phenolic and non-diastatic, and ferment quickly at high temperatures without producing typical off-flavors.* 'Gong', a group of 3 cultures from the Hallingdal valley located in Eastern Norway.* 'Berm', a group of 2 cultures"fromm Tinn country in Telemark, Eastern Norway.* Ten cultures from Latvia and Lithuania.* Three cultures from Chuvash Republic in Russia <ref>[https://www.tandfonline.com/doi/full/10.1080/03610470.2020.1805699 Pitch Temperatures in Traditional Farmhouse Brewing. Lars Marius Garshol. Journal of the American Society of Brewing Chemists. August 2020. DOI: https://doi.org/10.1080/03610470.2020.1805699.]</ref>.

More information on Norwegian kveik can be found on Further genetic analysis of 35 landrace strains from Western Norway, Eastern Norway, and the Baltics (a sub-group of landrace yeasts called 'European farmhouse yeast'), demonstrated that many (not all) farmhouse yeasts form their own third beer clade. They have a common ancestor from the Beer 1 clade, as well as an ancestor from Asia. Some other landrace yeast fall within the "mixed origin" beer yeast clade. Most of the European farmhouse yeasts are phenolic off flavor negative (POF-). Domesticated landrace yeast from Ghana, Africa that is backslopped and used to make sorghum/millet beer called 'pito' also formed their own subgrouping within other African yeasts <ref>[https://link.springer.com/article/10.1007/s00253-024-13267-3 Preiss, R., Fletcher, E., Garshol, L.M. et al. European farmhouse brewing yeasts form a distinct genetic group. Appl Microbiol Biotechnol 108, 430 (2024). https://doi.org/10.1007/s00253-024-13267-3.]</ref>. See this [Kveik|Kveikhttps://www.garshol.priv.no/blog/436.html article by Lars Marius Garshol]and [https://www.facebook.com/groups/MilkTheFunk/posts/8160427600652049/ this post by Richard Preiss in MTF] pagefor summaries of this study.

The term "landrace" should not be equated to "kveik". Kveik has been suggested to be a subtype of landrace yeast, but "kveik" is a term used specifically for Norwegian farmhouse brewing yeast and mixed cultures. More information on Norwegian kveik can be found on the [[Kveik|Kveik]] page. for more information, see also [https://www.garshol.priv.no/blog/420.html "Farmhouse yeast: what do we know?"] by Lars Marius Garshol. ==CulturesCommercial Availability=={| class="wikitable sortable"|-! Yeast || [http://www.garshol.priv.no/download/farmhouse/kveik.html Registry Num] !! Yeast Lab !! Package !! Notes|-| Muri || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv4 4] || [[Mainiacal Yeast]] || Dried Kveik - Muri || The full, unpurified (no microbes isolated or removed) culture. Limited availability. Muri is genetically the same as WLP351 Bavarian Weizen, and therefore probably a contaminant and not actual farmhouse yeast; see below.|-| Muri || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv4 4] || [[White Labs]] || WLP6788 Norwegian Farmhouse Ale || A single strain from a farm called Muri in Olden, Sogn og Fjordane, Norway (6788 is the zip code). It was supposedly used in traditional farmhouse brewing up until 1990, then left in dried form in a building on the farm. The son on the farm attempted to revive <ref name="larsnor">[https://www.facebook.com/groups/MilkTheFunk/permalink/1075155775845969/?comment_id=1075310892497124&offset=0&total_comments=33&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lars Garshol. 6/4/2015.]</ref>. Muri has since been found to be genetically the same as WLP351 Bavarian Weizen, and was therefore probably a contaminant from the attempted revival of the original kveik and not actual farmhouse yeast; see below for details. Purchase from [http://www.bryggselv.no/ Bryggselv.no]. US customers send an email to post @ bryggselv.no. |-| Muri || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv4 4] || [[Propagate Lab]] || MIP-341 || Muri is genetically the same as WLP351 Bavarian Weizen, and therefore probably a contaminant and not actual farmhouse yeast; see below.|-| Simonaitis || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 16] || [[The Yeast Bay]] || Simonaitis Lithuanian Farmhouse|| Single strain isolate kindly provided by Julius Simonaitis via Lars Garshol. Across a wide temperature range this culture will throw a mix of orange, tropical fruit and stone fruit esters that is reminiscent of POG Juice (passionfruit, orange, guava), and produces distinct spicy/earthy/herbal undertones. While not a “kveik” strain, it handles high temperatures and high gravity worts well, with an upper fermentation temperature of 95ºF and a high alcohol tolerance (>10%) <ref>[https://www.theyeastbay.com/brewers-yeast-products/simonaitis-lithuanian-farmhouse-yeast Simonaitis Lithuanian Farmhouse. The Yeast Bay website. Retrieved 07/06/2019.]</ref>.|-| Simonaitis || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 16] || [[Propagate Lab]] || MIP-346 || Potentially the original, unpurified culture. This culture does contain Lactobacillus and will contribute some acidity <ref name="propagate" />.|-| Simonaitis || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 16] || [[Escarpment Laboratories]] || September 2020: Simonaitis / Simonaitis + Lact || Offered as the single isolate without bacteria, and the single isolate with a ''Lactobacillus'' strain from the original culture. The ''Lactobacillus'' strain is hop sensitive. 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>.|-| Jovaru || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 32] || [[Omega Yeast Labs]] || Jovaru™ || This strain tests positive for the STA1 gene, an indicator of [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''Saccharomyces cerevisiae'']]. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation. JOVARU™ is an ALDONA UDRIENĖ™ yeast strain that originates from the famous JOVARU™ Brewery that has been in operation since the mid-19th century <ref>[https://omegayeast.com/yeast/lithuanian-ales/jovaru-lithuanian-farmhouse Jovaru Lithuanian Farmhouse Yeast. Omeaga Yeast Labs website. Retrieved 05/16/2019.]</ref>. A portion of the revenue from this culture is given to Aldona Udriene.|-| Probably Jovaru || Probably [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 32] || [[Propagate Lab]] || BTN-79 Lithuanian Queen Farmhouse || This culture is STA1+ and attenuates into the high 80's. Probably the same as Omega Yeast Labs Jovaru™.|-| Marina || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv39 39] || [[Mainiacal Yeast]] || Farmhouse - Marina || Russian landrace yeast; sold in liquid form only, does not survive drying <ref>[https://www.instagram.com/p/B3C0PR2lvIO/?igshid=samvy0ns3sz7 Mainiacal Yeast Instagram. 09/30/2019. Retrieved 09/30/2019.]</ref>. POF+. |- | Marina || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv39 39] || [[Escarpment Laboratories]] || Marina Russian Farmhouse || Russian landrace yeast; does not survive drying <ref>[https://www.instagram.com/p/B3C0PR2lvIO/?igshid=samvy0ns3sz7 Mainiacal Yeast Instagram. 09/30/2019. Retrieved 09/30/2019.]</ref>. POF+ and good for Belgian style beers. Can be pitched anywhere from 25ºC to 39ºC, with cleaner results at the lower end <ref name="escarpment_kveikring">[https://www.escarpmentlabs.com/thekveikring Escarpment Labs website. Retrieved 02/12/2020.]</ref>. This culture contains a strain of ''Lactobacillus rhamnosus'' which should be easily controllable with moderate use of hops <ref>[https://www.facebook.com/groups/MilkTheFunk/?post_id=3743823828979137&comment_id=3744535618907958 Justin Amaral. MTF thread about what species are in Marina farmhouse yeast. 08/06/2020.]</ref>. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release.|- | Marina || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv39 39] || [[Propagate Lab]] || MIP-350 || A mixed culture; diastatic yeast (STA1+) <ref name="propagate">[https://www.propagatelab.com/kveik-collection Propagate Lab website. Retrieved 07/11/2020.]</ref>.|-| Rima || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv40 40] || [[Mainiacal Yeast]] || Farmhouse - Rima || Russian landrace yeast; sold in liquid form only, does not survive drying <ref>[https://www.instagram.com/p/B3C0PR2lvIO/?igshid=samvy0ns3sz7 Mainiacal Yeast Instagram. 09/30/2019. Retrieved 09/30/2019.]</ref>. POF+.|- | Rima || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv40 40] || [[Propagate Lab]] || MIP-351 || |-| Kolnasāta || [https://www.garshol.priv.no/download/farmhouse/kveik.html#kv45 45] || [[Escarpment Laboratories]] || September 2022 KOLNASĀTA || Potentially a one-0time release for their "Kveik Ring" series (this yeast is not considered to be kveik). See [https://www.instagram.com/p/Ci-Qhf4OvWb/ Escarpment Labs Instagram].|-|} ==Specific Culture Information==

One yeast has been collected from farmhouse brewer Julius Simonaitis in Joniškelis, Lithuania. It's a communal yeast that's been shared with the neighbors since time immemorial. NCYC says the yeast consists of 5 different strainsof ''S. cerevisiae'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2467964409898425/?comment_id=2467979546563578&reply_comment_id=2468586789836187&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Lars Marius Garshol. Milk The Funk Facebook thread on the number of strains in Simonaitis. 01/18/2019.]</ref>. Four of these are closely related, while the fifth is quite different, and is probably a completely different strain. All seem to be ''Saccharomyces cerevisiae''. Technically, this culture is not considered to be "kveik" because it genetically falls outside of the kveik families and because it is POF+ (phenolic producing) <ref name="garshol_not_kveik">Lars Marius Garshol. Private correspondence with Dan Pixley. 07/11/2018.</ref><ref name="preiss_diagram">[http://www.garshol.priv.no/blog/images/kveik-family-tree.png Richard Preiss. Family tree diagram of kveik cultures (Simonaitis is called "Joniskelis" in the diagram). Retrieved 07/11/2018.]</ref>.

This is another Lithuanian strain from the Jovaru Alus brewery in the small community of Jovarai. The brewer, Aldona Udriene, discusses the history of this true farmhouse brewery in this [https://oct.co/essays/fight-save-lithuanian-farmhouse-beer article]. She expressed in the article that she was reluctant to give up the yeast, but Omega Yeast Labs reached an agreement with her to bank the culture and [https://omegayeast.com/yeast/lithuanian-ales/jovaru-lithuanian-farmhouse offer it for sale as the product OYL-033]. Omega Yeast Labs describes the yeast as, "citrusy esters and restrained phenols..." and having the, "character of lemon pith, black pepper, and a soft mouthfeel." The Omega Yeast Labs culture is a single isolate, and Lance Shaner says that there was no evidence of more than one strain of ''S. cerevisiae'' in the culture that they recievedreceived, although there was a ''Lactobacillus'' contamination which they removed from the commercially offered Omega Yeast Labs product <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2296022673759267/?comment_id=2296138443747690&reply_comment_id=2296143233747211&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Lance Shaner. Milk The Funk thread about the Jovaru yeast strain from Omega Yeast Labs. 09/26/2018.]</ref>. Some DNA analysis shows that this strain has a similar degree of separation from ''S. cerevisiae'' that other ''Saccharomyces'' species included in the analysis do, indicating that this might be a new or different species of ''Saccharomyces'' <ref>[http://tikrasalus.lt/2012/05/01/lithuanian-countryside-yeast-tales/ "Lithuanian Countryside Yeast Tales". Tikras Alus blog. 05/01/2012.]</ref><ref>[https://www.facebook.com/munk24/videos/10216764539099144 Lance Shaner. Yeast presentation/MTF Live. 04/16/2019.]</ref> (~1:01:30 min in).

===Rimaand Marina===Two strains of landrace farmhouse yeast cultures from Chuvashia, Russia were analyzed by Richard Preiss of [[Escarpment Laboratories]] referred to by the family names "Rima" and "Marina" (see this [https://twitter.com/larsga/status/889136705571356673 tweet] and [https://twitter.com/larsga/status/887938191721988096 this tweet] by Lars Marius Garshol pending a write up , and the full [http://www.garshol.priv.no/blog/399.html blog post by Lars]). The lab performed ITS sequencing, PCR fingerprinting, and mini 7 day ferments with these strains. Unlike kveik, all Both of the strains were ''S. cerevisiae'' strains , and they were both POF+ (phenol producers).  According to the PCR fingerprinting, Rima contained at least two which is distinct from Norwegian kveik strains of ''S. cerevisiae'' but maybe more, as well as a strain of ''Pichia kudriavzevii'' which are POF- (a fairly common beer contaminantdo not produce phenols). The first strain of ''S. cerevisiae'' was described as Russian farmhouse yeast that remains unpurified by a lab is called "fruity, relatively clean, and fermented similar to WLP001zakvaska"<ref>[http://www. The second strain of ''Sgarshol.priv.no/blog/399. cerevisiae'' produced high amounts of diacetyl and under attenuatedhtml Lars Marius Garshol. The ''Pichia'' was described as "pretty gross and didn't attenuate muchBrewing in Chuvashia". Larsblog. 02/04/2019.]</ref>.

===Bjarne Muri's Olden Farmhouse Yeast=== "Muri is an interspecies hybrid between ''S. cerevisiae'' and ''S. uvarum''. Hybrids of this combination have previously been isolated from wine fermentations, but there These landrace cultures are limited reports of any from brewing environmentslisted in the [http://www. ''Sgarshol. uvarum'' is closely related to ''Spriv. eubayanus'', one of the parents of lager yeast (which is also a hybrid)no/download/farmhouse/kveik. Phylogenetic analysis of the two parental genomes of Muri revealed that the ''S. cerevisiae'' parent appears to belong to the Beer2 group, html farmhouse registry as #39 and is most closely related to various English ale strains#40]. The parent strain was therefore not related to any of the other (sequenced) kveik isolates [https://www. It is not included in the paper, but Muri is also different to epropagatelab.gcom/mip-35o-kveik-marina Propagate Lab] and [[Mainiacal Yeast]] offer Marina commercially. the S6U ''S. cerevisiae'' × ''S They are being [https://www. uvarum'' hybrid that was isolated from wine, where the ''Sfacebook. cerevisiae'' parent com/groups in /MilkTheFunk/permalink/2496375907057275/ traded by homebrewers] and single isolates are available from the Wine clade. The ''SNCYC ([https://www. uvarum'' parent was most closely related to Central European ''Sncyc. uvarum'' strains used for cider making (unfortunately ''S. uvarum'' strains haven't been sequenced as much as ''Sco. uk/saccharomyces-cerevisiae'' strains). The ''S. uvarum'' genome of Muri also contains a lot of introgressions from ''S. eubayanus''. This is common in domesticated ''S. uvarum'' strains. Muri, for example, appears to have a chimeric chromosome 7, where half -4247 NCYC 4247] is from ''S. uvarum'' Marina and half from ''S[https://www. eubayanus''ncyc. We then obtained some of the closely related ''Sco. uk/saccharomyces-cerevisiae'' and ''S. uvarum'' strains, as well as some other hybrids, and compared their phenotypic properties (with focus on those related to brewing). Muri -4263 NCYC 4263] is POF+, diastatic (STA+Rima), has a wide temperature range of growth, good flocculation and good ethanol tolerance.

The ''SSee also:* [http://www. cerevisiae'' and ''Sgarshol. uvarum'' strains that were genetically most similar to Muri also were the most similar phenotypicallypriv.no/blog/399. These are named A241 and C995 html Full blog post by Lars Garshol on "Brewing in the paper, respectivelyChuvashia".]

We then attempted to recreate the ===Bjarne Muri hybrid by creating new hybrids between A241 and C995.'s Olden Yeast===

We then compared It was initially found by Krogerus et al. (2018) that the newly created hybrids with single Muri strain recovered by Bjarne Muriis a hybrid of ''S. cerevisiae'' and ''S. uvarum'', and found that is most closely related to the beer 2 yeast group (kveik falls into the new hybrids were Beer 1 group; see [[Saccharomyces#History_of_Domestication|History of Domestication]] for more similar to Muri than either of information on the parent strainsbeer yeast genetic groups) <ref>[https://www.frontiersin.org/articles/10. However3389/fmicb.2018.02253/full A Unique ''Saccharomyces cerevisiae'' × ''Saccharomyces uvarum'' Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction. Kristoffer Krogerus, they still differed in some respects (eRichard Preiss, Brian Gibson. 2018. DOI: https://doi.org/10.g3389/fmicb. low temperature wort fermentations)2018. There are several potential reasons for this, e02253.g]</ref>. the heterozygosity of the parent strains Unlike kveik, Muri is POF+ (phenolic) and STA1 (diastatic). Krogerus then performed full genome sequencing on the sequence divergence between Muri strain and discovered that it is a genetic match for WLP351 Bavarian Weizen yeast. This strain is either a contaminant (most likely) or the parent strains, original yeast used by the Muri family was the effect of same as the WLP351 Bavarian Weizen strain. Krogerus''Ss finding was independently replicated by [https://www.nature.com/articles/s41559-019-0998-8 Langdon et al. (2019)] <ref>[https://www.nature.com/articles/s41559-019-0998-8 Fermentation innovation through complex hybridization of wild and domesticated yeasts. Quinn K. Langdon, David Peris, EmilyClare P. Baker, Dana A. Opulente, Huu-Vang Nguyen, Ursula Bond, Paula Gonçalves, José Paulo Sampaio, Diego Libkind & Chris Todd Hittinger. Nature Ecology & Evolution (2019).]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2995445813816946/?comment_id=2995899037104957 Richard Preiss. eubayanus'' introgressions Milk The Funk Facebook group thread on new studies of lager hybrid yeast, and the mitochondrial inheritanceincluding "Muri" identification. 10/22/2019.]</ref>.

This approach of creating new hybrids See [https://beer.suregork.com/?p=4094 Kristoffer Krogerus's blog post] that mimic an existing one might not be very valuable for the average brewergoes into detail on his findings, but it is something that could be useful in researching how yeast hybrids adapt and changeas well as his [https://www.facebook. For example, one could try to recontruct lager yeast in a similar fashion, and see what kind of conditions give rise to similar genetic changes that have occured in the lager yeast during the hundreds of years the hybrids have existedcom/groups/MilkTheFunk/permalink/2906356522725876/ Q&A post on MTF].

So to sum up, Muri is a hybrid and is not related to other kveik strains (there is the possibility of contamination when Bjarne tried to revive his kveik culture, but the strain is nevertheless interesting and unique)Background information: * [http://www. The ''Sgarshol. cerevisiae'' x ''Spriv. uvarum'' combination is rare in brewingno/blog/408. html Details on the Muri is POF+ and diastatic, so might work well for saisons or other beer styles where 4VG and a dry finish is desiredidentification by Lars Marius Garshol." ~ Kristoffer Krogerus summary of his published study <ref>]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2292973420730859/ MTF post by Kristoffer Krogerus. Milk The Funk Facebook group post on the whole genome sequencing results for that explains their 2018 study that discovered that Muri. 09/24/2018is a hybrid yeast that is not genetically related to other kveik strains.]</ref>, [https://www.frontiersin.org/articles/10.3389/fmicb.2018.02253/full A Unique ''Saccharomyces cerevisiae'' × ''Saccharomyces uvarum'' Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction].

** Also It is packaged by [https://www.whitelabs.com/ White Labs] as WLP6788 and available from [http://www.bryggselv.no/ Bryggselv.no]. US customers can send an email to "post @ bryggselv.no". See [http://www.garshol.priv.no/blog/329.html source information on Lars Garshol's blog] for brewing notes. Species currently unknown, but most closely related to bayanus * The [https:// pastorianus www.brewingscience.com/ uvarum product/ arboricolus norwegian-farmhouse "Norwegian Farmhouse Ale" strain from Brewing Science Institute] is likely Muri, but this has not been verified <ref>[https://www.facebook.com/downloadgroups/MilkTheFunk/permalink/9501767816721272491619220866277/1845813_funits.pdf Accugenix Report from White Labs on WLP 6788Allen Stone. Posted by Eskild Alexander Bergan on Milk The FunkFacebook group thread on BSI Norwegian Farmhouse Ale strain. 602/401/20152019.]</ref>.** As noted above, this strain is genetically not related to the other kveik strains, and thus arguably is not actually classified as "kveik" <ref name="garshol_not_kveik" /><ref name="preiss_diagram" />.