13,678
edits
Changes
no edit summary
* 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>.
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 [https://www.garshol.priv.no/blog/436.html article by Lars Marius Garshol] for a summary 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.