Changes

The general flavor profile of kveik yeast is ester-driven, although a wide range of subtle differences appears to exist between strains. Kveik in it's traditional form is usually a blend of closely related strains. The "Stranda" kveik was described as "lemon, nuts, grain, and straw" by Lars Marius Garshol. The "Hornindal kveik " with bacterial contamination was described as "fruity, milky caramel, honey, and mushroom with a very unique aroma". The "Muri kveik " was described as "earthy on the nose, and fruity tasting with hints of rubber and sulfur and a thinner mouthfeel than the others " <ref name="kveik_testing"></ref>.

[http://www.omegayeast.com/ Omega Yeast Labs] describes their two isolates as being non-phenolic and fruity, and complimenting of American citrus hops. They also note that the yeast has a very high temperature range (~68-98°F or ~20-37°C), attenuates high, flocculates quicklytends to flocculate well, and also tends to ferment faster at the mid to high temperature ranges, while producing similar ester profiles throughout the entire temperature range.