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* Since the word 'kveik" refers only to Norwegian yeasts, and there are farmhouse yeasts in other countries, the term "landrace yeast" has been proposed to refer to all farmhouse-domesticated yeast. See also [[Landrace Yeast]] and [https://www.facebook.com/groups/MilkTheFunk/permalink/2389386811089519/ this MTF thread discussing the usage of the word "landrace" for these farmhouse yeasts].
* [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>.
* Threads on what to call beers made with kveik:
** [https://www.facebook.com/groups/MilkTheFunk/permalink/2805160306178832 Ralph Buttersworth post on how to classify classic styles fermented with kveik.]
** [https://www.facebook.com/groups/MilkTheFunk/permalink/2484869138207952/ Thread by Dan Pixley on including kveik cultures on beer labels even if the beers are soured with LAB or secondarily fermented with ''Brettanomyces''.]
==Yeast Lab Analysis==