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Kveik

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* [https://www.facebook.com/groups/MilkTheFunk/permalink/2277955402232661/ Updates to the Escarpment Laboratories (Preiss et al.) analysis on MTF.] and their published paper [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"].
In general, 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'', 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", 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" />. Strains within cultures probably arose due to mutations during cell division, as well as sporulation which kveik is more capable of than other domesticated yeast strains <ref>[https://www.facebook.com/groups/MilkTheFunk/posts/6929359520425536/?comment_id=6929468623747959&reply_comment_id=6933491356679019 Richard Preisse. Milk The Funk Facebook group thread about landrace yeast and sporulation. 05/16/2023.]</ref>. ''S. cerevisiae'' was the only species in all of the kveik cultures analyzed by Preiss et al. (2018). Of the 9 kveik cultures analyzed by Preiss et al. (2018), only Muri (which has since been found to be commercially available Bavarian Weizen yeast and not a landrace farmhouse yeast at all; see [[Landrace Yeast]]), 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 (see [https://www.frontiersin.org/files/Articles/409253/fmicb-09-02137-HTML-r1/image_m/fmicb-09-02137-t001.jpg this table from the paper]). A Master's Thesis by [https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full Nadia Marlen Aasen from Norwegian University of Life Sciences] isolated 4-10 strains from 4 different kveik cultures: Ørjasæter, Otterdal, Gausemel and Gamlegrua. As with Preiss (2018), the only species of yeast found was ''S. cerevisiae''. While only yeast was found in Otterdal and Ørjasæter, the Gausemel also had two bacteria species, ''Acetobacter malorum'' and ''Lactobacillus plantarum'', and the Gamlegrua also had ''L. plantarum'' <ref name="Aasen">[https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full Nadia Marlen Aasen. Growth, metabolism and beer brewing with kveik. Master's Thesis. Norwegian University of Life Sciences. 2020.]</ref>.
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 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" />. None of the kveik strains sequenced by Preiss et al. (2018) contained the STA1 gene for diastatic activity, which is expected since all of the diastatic yeasts belong to the "Beer 2" group <ref>[https://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 of more kveik strains is needed 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 Preiss. Milk The Funk Facebook group comment about the two families of kveik yeast. 09/13/2018.]</ref>, based Based on the 6 strains that were analyzed, kveik strains seem to be divided into two related genetic groups, with the Simonatis Lithuanian strain and a Norwegian bread yeast falling outside of these two groups completely, which arguably categorizes them to not actually be considered "kveik". The two groups of kveik probably originated from two ancestors that were hybrids between a "Beer 1" yeast and wild yeast. Interestingly, the kveik cultures that have multiple strains have strains from both genetic groups of kveik. For example, Hornindal, Granvin, Laerdal, and Stordal Ebbergarden all contained strains from both genetic groups of kveik. Overall, their genetic diversity is wider than the genetic diversity of other "Beer 1" subgroups <ref name="Tyrawa_2017" />. See this [https://www.frontiersin.org/files/Articles/409253/fmicb-09-02137-HTML-r1/image_m/fmicb-09-02137-g002.jpg updated family diagram of yeast].  Further genetic analysis published in 2024 by [https://link.springer.com/article/10.1007/s00253-024-13267-3 Preiss et al.] of 35 [[Landrace_Yeast|landrace]] strains from Western Norway, Eastern Norway, and the Baltics, demonstrated that many (not all) farmhouse yeasts form their own third beer clade separate from the Beer 1 and Beer 2 primary clades. 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 <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], [https://www.facebook.com/groups/MilkTheFunk/posts/8160427600652049/ this post by Richard Preiss in MTF], and [https://www.youtube.com/watch?v=4jgb_n-oh5A this presentation by Richard Preiss at the 2024 Kornølfestival] for summaries of this study.
Preiss et al. (2018) also measured the fermentation characteristics of individual kveik strains in their study, the first published data in this regard for kveik. At 86°F (30°C) they found that 11 of the 24 pure strains of kveik outperformed the best control strain (WLP002) in fermentation rate. There was still a very wide range of attenuation rates between the kveik strains (60-90%). 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- (meaning they did not produce significant 4-vinylguaiacol phenol). 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 at levels that are typical for other domesticated yeast strains, such as ethyl caproate (pineapple, tropical; threshold 0.21 ppm), ethyl caprylate (tropical, apple, cognac; threshold 0.9 ppm), and ethyl decanoate (apple; threshold 0.2 ppm). The kveik strains studied did not produce high levels of the isoamyl acetate ester (banana) and generally lower levels of the fusel alcohol isobutanol compared WLP001 and WLP002. Strangely, 5 of the 6 strains that were analyzed could form spores, which is not typical for brewers yeast <ref name="Tyrawa_2017" />.
====Propagation Characteristics====
[https://www.mbaa.com/publications/tq/tqPastIssues/2022/Pages/TQ-59-3-1015-01.aspx Carriglio et al. (2022)] compared propagation characteristics between WLP001 (California Ale Yeast), WLP830 (German Lager Yeast), and WLP518 (Opshaug kveik), using modern yeast propagation methods (12.5°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). The study measured attenuation, FAN consumption, final cell 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 attenuation. They found that Opshaug kveik had a higher cell density than the ale and lager strain (~803 million cells per mL, versus ~461 million cells per mL for WLP001 and ~593 million cells per mL for WLP830). Aasen's Master's thesis showed similarly higher levels of cell density for kveik strains versus US-05 during fermentation ([[Kveik#Temperature_and_Growth_Rate|Temperature and Growth Rate]] below). The Opshaug kveik also nearly doubled the biomass production of ale and lager yeast <ref>[https://www.mbaa.com/publications/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.org/10.1094/TQ-59-3-1015-01​. John C. Carriglio and Andrew J. MacIntosh. Food Science and Human Nutrition Department, University of Florida, 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.
====Pitching Rate====
* [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.]
===Using Dried Kveik and Viability Over Time===
|-
| 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 || || [[Apex Cultures]] || Voss Kveik (Norwegian Ale) || Isolate from a Voss kveik (origin not noted).
|-
| Unknown || || [[Bootleg Biology]] || OSLO || Single strain isolate. Isolated from [https://www.instagram.com/eikogtid/ Eld & Tid's] house culture which is a mix of 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>.
|-
| Unknown || || [[Bootleg Biology]] || AURORA || Single strain isolate. Isolated from one of the kveik cultures from Hornindal (the specific kveik culture from Hornindal, of which there are a few, is unknown to Bootleg Biology) <ref name="Mello_Kveik" />.
|-
| Unknown || || [[Cellar Science]] || HORNINDAL Dry Beer Yeast || Isolate from a Hornindal kveik (origin not noted).
|-
| Unknown || || [[Cellar Science]] || VOSS Dry Beer Yeast || Isolate from a Voss kveik (origin not noted).
|-
| 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 || || [[Propagate Lab]] || MIP-354 Oslo || Most likely the same as the [[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 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 strain. 01/14/2020.]</ref>.
|-
| Unknown || || [[WHC Lab (Ireland) ]] || Bjorn || Single strain isolate from the Hornindal region in Norway. Characterized as fruity <ref name="whc_kveik" />.
|-
| Unknown || || [[WHC Lab (Ireland) ]] || Lagertha || Single strain isolate from the Stranda region in Norway <ref name="whc_kveik" />. Editor's note: this is likely the same strain as Omega HotHead.
|-
| Unknown || || [[WHC Lab (Ireland) ]] || Odin || Lightly fruity; ferments in the lower 20's °C <ref name="whc_kveik" />. Most likely a single strain isolate.
|-
| Unknown || || [[WHC Lab (Ireland) ]] || Ragnar || Single strain isolate from the Voss region in Norway <ref name="whc_kveik" />. Editor's note: this is likely the same strain as Omega Voss.
|-
| 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 || || [[WHC Lab]] || Hornindal Kveik - Red Hot IPA Yeast - Dehydrated || Isolate from a Hornindal kveik (origin not noted). Might be the same as their discontinued "Bjorn" product. |-| Unknown || || [[WHC Lab]] || Voss Kveik - Lightning Fast Ale Yeast-Dehydrated || Isolate from a Voss kveik (origin not noted). Might be the same as their discontinued "Ragnar" product.
|-
| Unknown || || [[White Labs]] || WLP631 || A blend of several unnamed strains of kveik and an unnamed ''Lactobacillus'' species.
'''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==
* [http://www.garshol.priv.no/blog/343.html Hornindal: interviews and collecting kveik] - An attempt by Lars to collect three more samples of kveik which would not grow in the lab.
* [http://www.garshol.priv.no/blog/329.html Kveik testing] - Lars brews using 5 different samples of kveik he's collected, and compares tasting notes.
* [https://www.youtubebrulosophy.com/watch?v=JQD45J0qqkU podcasts/the-bru-lab/episodes-001-to-100/ The Brü Lab Episode 033 - Kveik History & Genetics w/ Lars Marius Garshol.]* [https://www.youtubebrulosophy.com/watch?v=MbPRPPVz8xI podcasts/the-bru-lab/episodes-001-to-100/ The Brü Lab Episode 031 - Kveik Fermentation Temperatures w/ Dr. Richard Preiss.]* [http://thebrulab.libsyn.com/episode-086-fermentation-times-in-traditional-farmhouse-brewing-w-lars-marius-garshol The Brü Lab Episode 086 - Kveik Fermentation Times w/ Lars Marius Garshol.]
===Raw Ale===
* [https://www.youtube.com/watch?v=DT4V-f9dklw&list=PLl9aD1C8MmGEPPi25mtWiD3YGsq_b__vb 2021 Kornølfestival clips on Bård Romar Hoveid's YouTube channel.]
* Updates to Kveik research by Lars Marius Garshol at Kornølfestival 2022:: <youtube>g_Qnkh6c1cU</youtube> * 2023 Kornølfestival presentations in English:: <youtube>AuaGT2wYxNw</youtube> <youtube>uLhHGAlWyQI</youtube> <youtube>GWkPvOwQmMc</youtube> * 2024 Kornølfestival presentations in English:: <youtube>zqdnL04sT-Y</youtube> <youtube>4jgb_n-oh5A</youtube> ==General Videos==
* [https://www.facebook.com/notes/kveik/filmer-med-tradisjons-inspirasjonar/1554720841250054/ List of videos formerly maintained by the late William Holden in the Kveik Facebook group.]
* [https://www.facebook.com/pg/Vasstronde/videos/?ref=page_internal Ivar A. Geithung's historic family farmhouse (Vasstrond'e Småbryggjarlaug).]
* 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>
* Updates Lars Marius Garshol on Doug Piper podcast: "The Art & Science of Brewing: Norwegian Kveik and Farmhouse Traditions": <youtube>bREPI2p-d8g</youtube>* Norwegian farmhouse brewers Ivar Geithung and Johnny Pedersen visit Northern Brewer and Chop n Brew to Kveik research by brew four different traditional farmhouse brews:: <youtube>AgCkR6hG2uI</youtube> <youtube>Jf2sxucyXsM</youtube>* Lars Marius Garshol farmhouse ale presentation at Kornølfestival 2022EBCU:: <youtube>011OksAkGsM</youtube>* Lars Marius Garshol interview on Beer Ladies Podcast:: <youtube>g_Qnkh6c1cUbloKZdukwbs</youtube>
==See Also==
* [http://masterbrewerspodcast.com/102-kveik MBAA podcast interview with Richard Preiss of Escarpment Labs on Kveik.]
* [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 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.]
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