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updated "Recent Yeast Lab Analysis"
==Recent Yeast Lab Analysis==
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)].
Analysis has also been performed at the Norwegian University of Science and Technology (NTNU) by [https://brage.bibsys.no/xmlui/handle/11250/2390204 Truls C Rasmussen], as well as [[Escarpment Laboratories]].
===Sigmund Gjernes's Voss Kveik===