Difference between revisions of "Kveik"
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[[File:Kveik_Ring.jpg|thumb|200px|right|[http://www.garshol.priv.no/tmphoto/photo.jsp?id=t329236 Kveik Ring. Photo by Lars Marius Garshol.]]] | [[File:Kveik_Ring.jpg|thumb|200px|right|[http://www.garshol.priv.no/tmphoto/photo.jsp?id=t329236 Kveik Ring. Photo by Lars Marius Garshol.]]] | ||
| − | '''Kveik''' is the word for "yeast" in Norwegian, and specifically refers to the yeast that was historically used in traditional Norwegian farmhosue brewing. Although little kveik still exists in its original form, a few 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/ Larsblog]''. Kveik cultures | + | '''Kveik''' is the word for "yeast" in Norwegian, and specifically refers to the yeast that was historically used in traditional Norwegian farmhosue brewing. Although little kveik still exists in its original form, a few 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/ Larsblog]''. In 2015 Kveik cultures were sent to yeast labs for propagation and distribution to brewers around the world <ref>[http://www.garshol.priv.no/blog/264.html Kveik: Norwegian farmhouse yeast. Larsblog. 07/11/2013. Retrieved 01/14/2016.]</ref>. |
==Brief History and Description of Kveik== | ==Brief History and Description of Kveik== | ||
Revision as of 11:50, 14 January 2016
Kveik is the word for "yeast" in Norwegian, and specifically refers to the yeast that was historically used in traditional Norwegian farmhosue brewing. Although little kveik still exists in its original form, a few 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, Larsblog. In 2015 Kveik cultures were sent to yeast labs for propagation and distribution to brewers around the world [1].
Contents
Brief History and Description of Kveik
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Relevant Larsblog Posts
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