Changes

Terje's kveik was mixed with 2-3 other kveiks. This probably explains the wider variety of isolated strains. It also contains bacteria, and these bacteria seem to be contributing positively to the aroma (and they don't sour the beer). See [http://www.garshol.priv.no/blog/329.html "Kveik testing"] and [http://www.garshol.priv.no/blog/343.html "Hornindal: interviews and collecting kveik"] on Larsblog for more information.