Changes

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>.

Thanks to efforts by Lars Marius Garshol, and Norwegian farmhouse brewers Svein Rivenes, Sigmund Gjernes, and Bjarne Muri, kveik has been made available to brewers around the world.

The [https://catalogue.ncyc.co.uk National Collection of Yeast Cultures] found that a sample of Sigmund Gjernes's kveik was made up of three strains of ''S. cerevisiae''. No bacterial contamination was found. DNA fingerprinting found the strains to be closely related <ref>[http://www.garshol.priv.no/blog/materials/ncyc-3995-report.pdf Analysis of Sigmund Gjernes Voss yeast sample for Lars Marius Garshol, RÆLINGEN NORWAY. September 2014. Retrieved 01/20/2016.]</ref>. See [http://www.garshol.priv.no/blog/301.html Larsblog Kveik analysis report] for more information.

* The Yeast Bay Voss Kveik (pending production).

* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4045 NYCY 4045 - Two related strains of ''Saccharomyces'' kveik.]

** Also available from [http://www.bryggselv.no/ Bryggselv.no]. US customers send an email to post @ bryggselv.no. See [http://www.garshol.priv.no/blog/329.html source information on Lars Garshol's blog] for brewing notes. Species currently unknown, but most closely related to bayanus / pastorianus / uvarum / arboricolus <ref>[https://www.facebook.com/download/950176781672127/1845813_funits.pdf Accugenix Report from White Labs on WLP 6788. Posted by Eskild Alexander Bergan on Milk The Funk. 6/4/2015.]</ref>.

* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4021 NYCY 4021 - Only 1 strain of ''S. cerevisiae'' could be revived from this kveik.]