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* [https://www.facebook.com/groups/kveik/permalink/1857521244303344/ Thread in the Kveik Facebook group on why lab isolated strains are still considered "kveik".] It is useful to distinguish between purified single-strain kveik, purified multi-strain kveik, and unpurified original culture <ref>[https://www.facebook.com/groups/kveik/permalink/1857521244303344/ Lars Marius Garshol.
Kveik facebook group thread on kveik terminology. 11/03/2018.]</ref>.
* Since the word 'kveik" refers only to Norwegian yeasts, and there are farmhouse yeasts in other countries, Richard Preiss proposed the term "landrace yeast" has been proposed to refer to all farmhouse-domesticated yeast. See also [[Landrace Farmhouse Yeast]].
===Sensory and Fermentation Profile===