===Eitrheim-kveiken, Hardanger===
Jacob Jakob Eitrheim, born 1920, has been using this kveik in Bleie since the 1950s. He says he got it from his grandfather, who lived at Eitrheim (now part of the town of Odda), but he doesn't know where it came from before that. So he claims to know the history of the yeast back to the late 19th century. Jacob ran out of yeast in the late 1950s, and got new yeast from his brother, who had the same kveik.
The yeast is pitched at 37C, and harvested from the bottom. The Eitrheim family dry it and keep it in glasses. They usually ferment 3-4 days.