Commercially available from [https://www.mainiacalyeast.com/online-shop/kveik-wollster Mainiacal Yeast Labs] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2092577524103784/?comment_id=2092640094097527&reply_comment_id=2246647215363480&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral. Milk The Funk Facebook group post about Mainiacal Yeast kveik. 08/21/2018.]</ref>.
==In Other Countries==
Until the introduction of Emil Chr. Hansen's pure-yeast system in 1883, all yeast was treated in effectively the same way as kveik. However, pure lab yeast generally replaced the ancient cultures all over the world. In farmhouse brewing, the old practices continued until quite recently in several Nordic and Baltic countries. Farmhouse brewing still continues in Denmark, Finland, Sweden, Estonia, Latvia, and Lithuania. As far as is known, Lithuania is the only country other than Norway in which the old yeast cultures are still alive, and used in the same way as they were in the past. See [http://www.garshol.priv.no/download/lithuanian-beer-guide/ Lithuanian beer - a rough guide] for more information. Genetically speaking, these yeast cultures are generally not in the same family as kveik, and thus are not referred to as "kveik". The alternative nomenclature of "landrace yeast" has been suggested by Richard Preiss.
===Julius Simonaitis's yeast===
One yeast has been collected from farmhouse brewer Julius Simonaitis in Joniškelis, Lithuania. It's a communal yeast that's been shared with the neighbors since time immemorial. NCYC says the yeast consists of 5 different strains. Four of these are closely related, while the fifth is quite different, and is probably a completely different strain. All seem to be ''Saccharomyces cerevisiae''. Technically, this culture is not considered to be "kveik" because it genetically falls outside of the kveik families and because it is POF+ (phenolic producing) <ref name="garshol_not_kveik">Lars Marius Garshol. Private correspondence with Dan Pixley. 07/11/2018.</ref><ref name="preiss_diagram">[http://www.garshol.priv.no/blog/images/kveik-family-tree.png Richard Preiss. Family tree diagram of kveik cultures (Simonaitis is called "Joniskelis" in the diagram). Retrieved 07/11/2018.]</ref>.
Julius pitches the yeast at 35C and top-harvests it. He ferments 12-16 hours, depending on activity.
People trading this culture have reported that there are lactic acid bacteria present in the culture. It is not known if this lactic acid bacteria was present from the source, or if it was introduced during trading. Julius Simonaitis's beers are reported to not be sour, but he uses a lot of hops in his beer and his beer is reportedly fairly bitter. DeWayne Schaaf reported that the lactic acid bacteria present in the culture he was given produced a favorable acidity. Lars Garshol is waiting on lab results to see if the lactic acid bacteria were present in the original culture <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1677055218989352/?comment_id=1729414253753448&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lars Garshol, James Thor, and DeWayne Schaaf. Milk The Funk facebook group. 06/22/2017.]</ref>.
Commercially available from [https://www.mainiacalyeast.com/online-shop/kveik-simonatis Mainiacal Yeast Labs] (contains lactic acid bacteria). Also available from [https://sleightbeerlab.com/product/sowuli-lithuanian-yeast-pitch-100-billion-cells/ Sleight Beer Lab].
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1677055218989352/ See this MTF thread by DeWayne Schaaf] for tips and experiences with brewing with this culture, as well as links to more information about Lithuanian farmhouse brewing.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2102441623117374/ Simonaitis "Data Collection" thread by Zach Taggart, gathering experiences with this blend from MTF'ers.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1896745093687029/ See this MTF thread] for culturing and trading project.
===Jovaru Alus===
This is another Lithuanian strain from the Jovaru Alus brewery in the small community of Jovarai. The brewer, Aldona Udriene, discusses the history of this true farmhouse brewery in this [https://oct.co/essays/fight-save-lithuanian-farmhouse-beer article]. She expressed in the article that she was reluctant to give up the yeast, but Omega Yeast Labs reached an agreement with her to bank the culture and [https://omegayeast.com/yeast/lithuanian-ales/jovaru-lithuanian-farmhouse offer it for sale as the product OYL-033]. Omega Yeast Labs describes the yeast as, "citrusy esters and restrained phenols..." and having the, "character of lemon pith, black pepper, and a soft mouthfeel." The Omega Yeast Labs culture is a single isolate, and Lance Shaner says that there was no evidence of more than one strain of ''S. cerevisiae'' in the culture that they recieved, although there was a ''Lactobacillus'' contamination which they removed from the commercially offered Omega Yeast Labs product <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2296022673759267/?comment_id=2296138443747690&reply_comment_id=2296143233747211&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Lance Shaner. Milk The Funk thread about the Jovaru yeast strain from Omega Yeast Labs. 09/26/2018.]</ref>.
===Rima===
Two strains of landrace farmhouse yeast cultures from Russia were analyzed by Richard Preiss of [[Escarpment Laboratories]] referred to by the family names "Rima" and "Marina" (see this [https://twitter.com/larsga/status/889136705571356673 tweet] and [https://twitter.com/larsga/status/887938191721988096 this tweet] by Lars Marius Garshol pending a write up by Lars). The lab performed ITS sequencing, PCR fingerprinting, and mini 7 day ferments with these strains. Unlike kveik, all of the ''S. cerevisiae'' strains were POF+ (phenol producers).
According to the PCR fingerprinting, Rima contained at least two strains of ''S. cerevisiae'' but maybe more, as well as a strain of ''Pichia kudriavzevii'' (a fairly common beer contaminant). The first strain of ''S. cerevisiae'' was described as "fruity, relatively clean, and fermented similar to WLP001". The second strain of ''S. cerevisiae'' produced high amounts of diacetyl and under attenuated. The ''Pichia'' was described as "pretty gross and didn't attenuate much".
Marina contained what appears to be three closely related ''S. cerevisiae'' strains. They all showed pretty low attenuation after one week, but subsequent fermentations can be carried out longer. The flavors were described as "pretty neutral". There is a fourth yeast strain in the Marina that has yet to be identified <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1800586383302901/?comment_id=2288654764496058&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook group thread update about Russian landrace farmhouse yeast. 09/21/2018.]</ref>.
==Relevant Larsblog Posts and MTF Content==