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* [https://docs.google.com/spreadsheets/d/1I4-xrQlr3bdBOcgfuCS92pg_3acNSvlraIxY_DiYZOM Google Spreadsheet of anecdotal experiences the fermentation characteristics and flavor of different kveik cultures (translate from Norwegian).]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2921197574575104/ Roi Krispin's project to have 16 homebrewers judge and compile flavor descriptors for beers brewed with a simple recipe and split fermentation with Sigmund Gjernes Voss, Terje Raftevold Hornindal, Tormodgarden, Ebbegarden, Framgarden, abd and Simonaitis.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2965991863429008/ Travis Morita's experiment with a simple wort and sensory testing using DraughtLab and 7 blind tasters; kveik tested: Voss (Imperial Loki), Hornindal (Omega), Oslo (Bootleg Biology), Ebbegarden (original culture), Framgarden (original culture), and Opshaug (White Labs).]
* [http://brulosophy.com/2019/10/07/fermentation-temperature-bootleg-biology-oslo-kveik-yeast-exbeeriment-results/ Brülosophy blind triangle test of a Helles Exportbier style wort fermented with Bootleg Biology's OSLO at either 64°F/18°C or 98°F/37°C.]
====Various Interesting MTF Threads====