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| Stalljen || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv22 22] || [[Propagate Lab]] || MIP-348 Kveik Stalljen ||
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| Stalljen || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv22 22] || [[Mainiacal Yeast]] || Dried Kveik - Stalljen || The full, unpurified (no microbes isolated or removed) culture. The culture presents citrus forward with floral notes in the back round. It also can have a caramel or toffee like character to it as well. Dried format. Limited availability.
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| Otterdal || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv23 23] || [[Kveikshop]] || #23 Otterdal, Grodås || The full, unpurified (no microbes isolated or removed) culture. Dried format; ships international.
| Halvorsgard || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv28 28] || [[Escarpment Laboratories]] || Halvorsgard || Two isolates from the original kveik. Contains POF+ trains, strong fruity aromas with a light "baking spice". Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special" />.
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| Ner-Saure || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv31 31] || [[Mainiacal Yeast]] || Dried Kveik - Ner-Saure || The full, unpurified (no microbes isolated or removed) culture. Dried format. Characterized as having a burnt citrus character and fresh baked bread notes. This culture also has a ''Lactobacillus'' in that that is a bit more tolerant around 12 IBU <ref>[https://www.mainiacalyeast.com/online-shop/dried-kveik-ner-saure "Dried Kveik - Ner-Saure". Mainiacal Yeast website. Retrieved 10/25/2020.]</ref>.
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| Wollsæter || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv35 35] || [[Mainiacal Yeast]] || || The full, unpurified (no microbes isolated or removed) culture. Limited availability.