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'''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 <refname="larsblog1">[http://www.garshol.priv.no/blog/264.html Kveik: Norwegian farmhouse yeast. Larsblog. 11/07/11/2013. Retrieved 01/14/2016.]</ref>.

Kveik was used to brew traditional farmhouse beer in Norway. Kveik was passed down from generation to generation within the family, and also shared among fellow brewers in the region. At one time kveik was very prevalent in Norway, but today very little of it remains in the districts of Voss and probably Sunnmøre. Today, kveik is only used by homebrewers who still brew in the traditional methods of Norwegian farmhouse brewing <ref name="larsblog_norwegian_farmhouse">[http://www.garshol.priv.no/blog/259.html Norwegian farmhouse ale. Larsblog. 10/27/2013.]</ref>. Kveik was probably also used to ferment bread. Farmers seemed to have different preferences for top or bottom fermenting kveik <ref name="larsblog_kveik"></ref>. Kveik was stored many ways. It was often stored in bottles with water or in a well. It was also dried on straw rings, on linen, or pieces of wood with holes drilled through them called "yeast logs". Often ashes were used to help dry the kveik quickly, or in the case of yeast logs, were lowered into the fermentation vessel to collect the yeast and then rolled in flour and allowed to dry for a few minutes, then dipped again to repeat the process. The log was then hung to dry. Although dried kveik was said to last for months or maybe longer, fresh kveik was always preferred, and often given away to those who needed new kveik (moldy kveik was thrown away) <ref name="larsblog_kveik"></ref>.