Kveik

Kveik - Milk The Funk Wiki 11/05/2023 21:06
Kveik
Kveik is a dialect word for "yeast" in Norwegian ("gjær" is
the common word for "yeast" in Norwegian [1]), and today
specifically refers to non-purified yeast that contains multiple
domesticated (not wild) strains of S. cerevisiae and has been
reused for generations in traditional Norwegian farmhouse
brewing. Originally the word was used as a verb to mean "to
start" or to "begin life" [2][3] (~1 hour in).
Pronunciation:
1. Sounds close to "kvike" to English

speakers [4].
2. Norwegian Andreas Misund
Berntsen pronounces it for the wiki. (
https://soundcloud.com/andreas-misu
nd-berntsen/kveik-pronounciation)
3. Lars Marius Garshol pronounces it
three times and explains that there is
no 'w' sound (~1:10:30 mins in). (htt
ps://youtu.be/D2NXyUOhQhA?t=42
23)
4. Lars Marius Garshol pronounces it at
around 2 minutes into episode two of
The book "Historical Brewing Techniques" by Lars
the MTF podcast. (https://www.milkt
Marius Garshol. (http://www.garshol.priv.no/download/
hefunk.live/podcast/ep002)
historical-tech/)
5. Norwegian farmhouse brewer, Terge
Raftevold, pronounces it in this
YouTube video at around 1:45. (https
://youtu.be/6InOfER2mic?t=103)
6. Norwegian farmhouse brewer, Ivar
A. Geithung, pronounces it at around
5 mins in this YouTube Video. (https:
//youtu.be/jQdPR0oF-HI?t=306)
7. Geithung demonstrates two
pronunciations depending on the
region of Norway. (https://www.yout
ube.com/watch?v=Y29gVNtzTvw)
8. Farmhouse brewer Jørund Geving
gives an example of the "quake"
sounding pronounciation (~30 Sigmund Gjernes holding a Kveik Ring (gjærkrans).
minutes in). (https://youtu.be/7PRz0 Photo by Lars Marius Garshol. (http://www.garshol.priv.
Sy3XmM?t=1836) no/tmphoto/photo.jsp?id=t329236)
9. Norwegian farmhouse brewer, Kjetil
Dale, pronounces it at 13:10. (https://
youtu.be/785Ys6_rb80?t=190)
10. Google Translate (click the "Listen"
https://www.milkthefunk.com/wiki/Kveik Page 1 sur 51

button). (https://translate.google.com
/?client=firefox-b-1-d&um=1&ie=U
TF-8&hl=en&client=tw-ob#no/en/kv
eik%0A)
The words "kveiken", "kveika", and "kveikja" are the dialectic definite articles for the word "kveik", which all
translate to English as "the kveik" [5]. The term "kveik" does not refer to a style of beer, but only the yeast used
in traditional Norwegian farmhouse brewing (Garshol has encouraged brewers brewing non-farmhouse styles
with kveik to call them "X Style Beer Brewed with Kveik" or something similar; see Terminology for more
information on suggested approaches to naming classic styles fermented with kveik [6]). The word "kveik" is
specifically used in the western part of Norway for family-owned, non-purified yeast, while other words such as
"gjester" are used by central Norwegians, "gong" is used by locals in eastern Norway, "family yeast" is used by
some Lithuanian brewers, and "hemjäst" is used by locals in Gotland. The term "landrace (https://en.wikipedia.or
g/wiki/Landrace) yeast" has been proposed to refer to kveik as well as other non-kveik farmhouse yeast cultures
(for example, Simonaitis) [7][8][6].
Kveik yeast are extremely diverse genetically, presenting characteristics that are not typical in other brewing
yeasts [9]. Most farmhouse brewers have started buying their yeast, but some kveik cultures have been passed
down from generations and inherited by modern farmhouse brewers in Norway who still use this yeast today and
brew with traditional farmhouse methods. Much of the knowledge about kveik and historical farmhouse brewing
in Norway has been researched and publicized by Lars Marius Garshol on his blog, Larsblog (http://www.garshol
.priv.no/blog/), and in the book Beer and Brewing Traditions in Norway by Odd Nordland (1969). In recent years
kveik cultures have been sent to yeast labs for propagation and distribution to brewers around the world [10]. The
use of kveik is one of the many traditional methods still used by a few farmhouse brewers and homebrewers in
Norway, along with other historical methods such as infusing the mash or boil with juniper (Juniperus communis
[11]), not filtering, using short fermentations to achieve low carbonation, the use of wood-fired copper or iron
kettles, and sometimes not boiling the wort (Raw Ale) [12]. Kveik can also be used effectively to ferment a wide
range of non-farmhouse styles, such as New England IPA and English beer styles, as well as cider, mead, and
mash/wash for distillation.
Farmhouse yeasts from other countries such as Lithuania and Russia have been found to be both genetically
different and express different fermentation profiles than the kveik yeasts of Norway, and are therefore not
referred to as "kveik". See the Farmhouse Yeasts in Other Countries page and "Farmhouse yeast: what do we
know?" (https://www.garshol.priv.no/blog/420.html) by Lars Marius Garshol.
For a comprehensive list of kveik and other landrace farmhouse yeasts, see the Farmhouse Yeast Registry
maintained by Lars Garshol (http://www.garshol.priv.no/download/farmhouse/kveik.html).
"I see this is about to become a myth, so just to clear things up: kveik is not a style of beer (http://ww
w.garshol.priv.no/blog/380.html). It's farmhouse yeast." ~ Lars Marius Garshol, December 29, 2016
[6]
Contents
1 Brief History and Description of Kveik
1.1 Brief History
1.2 Terminology

2 Yeast Lab Analysis

2.1 Species and Phylogeny
2.2 Sensory and Fermentation Profile
2.2.1 Unpurified/Mixed Cultures vs Single Isolates
2.2.2 Final Beer pH
2.2.3 Propagation Characteristics
2.2.4 Pitching Rate
2.2.5 Temperature and Growth Rate
2.2.6 Temperature and Attenuation
2.2.7 Temperature and Aromatic and Sensory Compounds
2.2.8 Other Sensory Data
2.2.9 Various Interesting MTF Threads
2.3 Lactic Acid Bacteria and Wild Yeast Contaminations
2.3.1 Juniper Antimicrobial Effect
3 Kveik Ring/Kveikstokk and Drying
3.1 Drying Instructions
3.2 Using Dried Kveik and Viability Over Time
3.3 History and Crafting How To's
3.4 Kveik Rings for Sale
4 Commercial Availability
4.1 Landrace Yeast In Other Countries
5 Specific Kveik Culture Information
5.1 Sigmund Gjernes's Voss Kveik
5.1.1 Tips For Use
5.2 Ebbegarden, Stordal
6 Farmhouse Brewing Resources
6.1 MTF "The Podcast"
6.2 Kveik
6.3 Raw Ale
6.4 Norwegian Farmhouse Ale (Maltøl)
6.5 Farmhouse Ale in Other Countries
6.6 General Farmhouse Brewing
6.7 Kornølfestival
7 Videos
8 See Also
8.1 Additional Articles on MTF Wiki
8.2 External Resources
9 References
Brief History and Description of Kveik

Brief History
Kveik was passed down from generation to generation within the family, and also shared among fellow brewers
in the region. In this way, kveik evolved differently than the two major beer yeast genetic groups that are used in
industrialized brewing. While mostly POF-, a trait that is selected for in many beer yeast strains that prevents the
yeast from producing 4-vinylguaiacol phenol, other traits are reflective of how this yeast was used by traditional
farmhouse brewers of the region. For example, as far back as 1621 (and probably prior), kveik was often stored
dry on wooden logs called "kveikstokker" for up to a year or longer before being re-used in a new batch of beer
(the process of re-using yeast from batch to batch is known as "backslopping" in brewing[13]). Kveik was

typically inoculated directly into the wort by submerging the kveikstokker into the wort at 30-40°C. The wort
was often high gravity of around 1.080 SG, and the beer was served just after 1-3 days of fermentation beginning
at this hot inoculation temperature (this was also the case for most farmhouse brewers throughout Europe even
though kveik was limited to Norway, indicating that most landrace/farmhouse yeast was fermented this way) [14].
The kveik was then taken from the fermenter and dried until its next use. If the kveik went sour or died, brewers
would borrow kveik from their neighbors, which was another way of preserving kveik through the centuries.
Kveik was sometimes also used to ferment bread. It has been proposed by Preiss et al. (2018) that this treatment
has produced yeast strains that are genetically distinct phenotypically from other domesticated yeast strains used
in industrial brewing in Europe [15].
Farmers seemed to have different preferences for top or bottom collecting their kveik for storage [10]. Kveik was
stored in 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) [10].
At one time kveik was the only available form of yeast in Norway (and, of course, similar methods for reusing
yeast were used all over the world prior to Emil Chr. Hansen's introduction of the pure-yeast system in 1883).
However, the existence of kveik has mostly disappeared in recent times. Today kveik remains in the districts of
Hardanger, Voss, Sogn, Nordfjord, and Sunnmøre, at least. Kveik is only used by homebrewers who still brew in
the traditional methods of Norwegian farmhouse brewing, although the recent spreading of kveik throughout the
world has led to a resurgence in its usage to make various types of beer, including non-farmhouse style beers [16].
Thanks to efforts by Lars Marius Garshol and Håken Hveem, and Norwegian farmhouse brewers Svein Rivenes,
Sigmund Gjernes, Bjarne Muri, Terje Raftevold, and others, kveik has been made commercially available to
brewers around the world. Much of the analysis has been performed by the National Collection of Yeast Cultures
(NCYC) (http://www.ncyc.co.uk) and Escarpment Laboratories. See also the Farmhouse Yeast Registry (http://w
ww.garshol.priv.no/download/farmhouse/kveik.html) being maintained by Lars Marius Garshol.
See also:
MTF podcast interview with Lars Marius Garshol Part 1 (https://www.milkthefunk.live/podcast/ep001) and
Part 2 (https://www.milkthefunk.live/podcast/ep002).
MBAA podcast interview with Lars Marius Garshol about the different types of farmhouse yeast, history,
and highlights of farmhouse brewing. (https://www.masterbrewerspodcast.com/199)
Garshol's hypothesis that some commercial bread yeast could have originated from farmhouse yeast. (http:/
/www.garshol.priv.no/blog/411.html)
Terminology
"Kveik" is not a beer style. Its translated meaning is "yeast". For more information, see Lars Marius
Garshol's blog post "What Does 'Kveik' Mean?" (http://www.garshol.priv.no/blog/380.html).
If you do use kveik in a commercial beer, please consider giving the name of the original owner of the
kveik on the label. This gives credit to the brewers who have donated their family heritage to the brewers
of the world, and it is also helpful for those who want to know exactly which yeast was used in the beer. If
you are uncertain about the name of the owner, consult the Farmhouse Yeast Registry (http://www.garshol.
priv.no/download/farmhouse/kveik.html) [17][18].
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 this MTF thread discussing the usage of the word "landrace" for these farmhouse
yeasts (https://www.facebook.com/groups/MilkTheFunk/permalink/2389386811089519/).
Thread in the Kveik Facebook group on why lab isolated strains are still considered "kveik". (https://www.
facebook.com/groups/kveik/permalink/1857521244303344/) It is useful to distinguish between purified
single-strain kveik, purified multi-strain kveik, and unpurified original culture [19].
Threads on what to call beers made with kveik:
Ralph Buttersworth post on how to classify classic styles fermented with kveik. (https://www.facebo
ok.com/groups/MilkTheFunk/permalink/2805160306178832)
Thread by Dan Pixley on including kveik cultures on beer labels even if the beers are soured with
LAB or secondarily fermented with Brettanomyces. (https://www.facebook.com/groups/MilkTheFun
k/permalink/2484869138207952/)
Subthread on naming lager styles that are fermented with kveik, particularly Pilsner-style beers. (http
s://www.facebook.com/groups/MilkTheFunk/permalink/2866700540024808/?comment_id=2867430
393285156&reply_comment_id=2881038638590998)
Yeast Lab Analysis

Species and Phylogeny
Analysis has also been performed at the Norwegian
University of Science and Technology (NTNU) by Truls C
Rasmussen (https://brage.bibsys.no/xmlui/handle/11250/239
0204), as well as Escarpment Laboratories.
MTF feedback on the NTNU analysis. (https://www.fa

Diagram of types of yeast versus traditional farmhouse
styles by Richard Preiss [8].
cebook.com/groups/MilkTheFunk/permalink/1398200433541500/?comment_id=1398379970190213&co
mment_tracking=%7B%22tn%22%3A%22R%22%7D)
Updates to the Escarpment Laboratories (Preiss et al.) analysis on MTF. (https://www.facebook.com/group
s/MilkTheFunk/permalink/2277955402232661/) and their published paper "Traditional Norwegian Kveik
Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts" (https://ww
w.frontiersin.org/articles/10.3389/fmicb.2018.02137/full).
In general, most of the cultures of kveik that have been analyzed contain more than one strain of S. cerevisiae.
The exact number of strains that is present in a given kveik culture is difficult to analyze; generally labs with
better equipment and more time can identify more strains than others. Some kveik cultures contain multiple
strains of closely related strains of S. cerevisiae, while others contain a more diverse group of strains [17]. The
kveik cultures with closely related strains defy what a "strain" isolate is; Richard Preiss describes these kveik
cultures as being "heterogenous but related communities", meaning that there can be a lot of genetic overlap
between subpopulations in a kveik culture and where one strain begins and another ends is not possible to define
[20]. S. cerevisiae was the only species in all of the kveik cultures analyzed by Preiss et al. (2018). Of the 9 kveik
cultures analyzed by Preiss et al. (2018), only Muri (which has since been found to be commercially available
Bavarian Weizen yeast and not a landrace farmhouse yeast at all; see Landrace Yeast), Simonaitis, and Stranda
contained only one strain of S. cerevisiae, while all of the others contained more than one strain of S. cerevisiae
up to 9 strains in the case of Granvin (see this table from the paper (https://www.frontiersin.org/files/Articles/409
253/fmicb-09-02137-HTML-r1/image_m/fmicb-09-02137-t001.jpg)). A Master's Thesis by Nadia Marlen Aasen

from Norwegian University of Life Sciences (https://nmbu.br

age.unit.no/nmbu-xmlui/handle/11250/2681970?show=full)
isolated 4-10 strains from 4 different kveik cultures:
Ørjasæter, Otterdal, Gausemel and Gamlegrua. As with
Preiss (2018), the only species of yeast found was S.
cerevisiae. While only yeast was found in Otterdal and
Ørjasæter, the Gausemel also had two bacteria species,
Acetobacter malorum and Lactobacillus plantarum, and the
Gamlegrua also had L. plantarum [21].
Genetically, kveik yeast strains form their own group of

closely related domesticated ale strains that are a subgroup of
the "Beer 1" yeasts (Belgian/Germany/UK/US yeast strains)
from the Gillons/White Labs (2016) (http://www.cell.com/ce
ll/fulltext/S0092-8674(16)31071-6) study that sequenced
previously known ale strains and found them to make up two
genetically related groups called "Beer 1" and "Beer 2" (see
Saccharomyces History of Domestication and "A family tree The dried kveik samples (Stordal) showed much better
viability/cell health (less granulated/wrinkly appearance)
for brewer's yeast" by Lars Marius Garshol (http://www.gars
than the liquid samples (eg Hornidal). However, some of
hol.priv.no/blog/374.html)). The closest related domesticated
the liquid samples were pretty healthy too (Voss).
strains were 3 German hefeweizen strains; however, this
Source Richard Preiss of Escarpment Labs (https://www
relation is likely just due to both groups being hybrids rather
.facebook.com/photo.php?fbid=10205280742451727&s
than having any historic relation [15]. None of the kveik et=gm.1336954522999425&type=3&permPage=1&ifg=
strains sequenced by Preiss et al. (2018) contained the STA1 1).
gene for diastatic activity, which is expected since all of the
diastatic yeasts belong to the "Beer 2" group [22].
Although whole genome sequencing of more kveik strains is needed in order to fully flesh out a family tree of
kveik [23], based on the 6 strains that were analyzed, kveik strains seem to be divided into two related genetic
groups, with the Simonatis Lithuanian strain and a Norwegian bread yeast falling outside of these two groups
completely, which arguably categorizes them to not actually be considered "kveik". The two groups of kveik
probably originated from two ancestors that were hybrids between a "Beer 1" yeast and wild yeast. Interestingly,
the kveik cultures that have multiple strains have strains from both genetic groups of kveik. For example,
Hornindal, Granvin, Laerdal, and Stordal Ebbergarden all contained strains from both genetic groups of kveik.
Overall, their genetic diversity is wider than the genetic diversity of other "Beer 1" subgroups [15]. See this
updated family diagram of yeast (https://www.frontiersin.org/files/Articles/409253/fmicb-09-02137-HTML-r1/im
age_m/fmicb-09-02137-g002.jpg).
Preiss et al. (2018) also measured the fermentation characteristics of individual kveik strains in their study, the
first published data in this regard for kveik. At 86°F (30°C) they found that 11 of the 24 pure strains of kveik
outperformed the best control strain (WLP002) in fermentation rate. There was still a very wide range of
attenuation rates between the kveik strains (60-90%). Of the 6 strains that had their DNA sequenced, all but one
of the Granvin strains fermented maltotriose. All of the strains tested were POF- (meaning they did not produce
significant 4-vinylguaiacol phenol). One of these Stordal Ebbegarden strains also contained a unique mutation on
the FDC1 gene that results in the inability to produce phenols and has not been reported before in science. They
also found that kveik strains tend to produce fatty acid esters at levels that are typical for other domesticated
yeast strains, such as ethyl caproate (pineapple, tropical; threshold 0.21 ppm), ethyl caprylate (tropical, apple,
cognac; threshold 0.9 ppm), and ethyl decanoate (apple; threshold 0.2 ppm). The kveik strains studied did not

produce high levels of the isoamyl acetate ester (banana) and generally lower levels of the fusel alcohol
isobutanol compared WLP001 and WLP002. Strangely, 5 of the 6 strains that were analyzed could form spores,
which is not typical for brewers yeast [15].
The kveik strains studied by Preiss et al. (2018) displayed unique abilities as far as withstanding stress in their
environment. Most of the strains at least doubled their growth at 43°C and grew to their maximum potential at
40°C, while the control strains WLP001, WLP002, and WLP029 showed limited growth at those temperatures.
This demonstrates kveik's ability to withstand high-temperature fermentations. All strains tested died at 45°C
[15].
Kveik strains were also demonstrated by Preiss et al. (2018) to have a higher tolerance to alcohol than some of
the domesticated strains tested (WLP001, WLP002, and WLP029), as well as unique flocculation characteristics.
Most of the kveik strains doubled in growth in media with 14% ABV ethanol, and about half of them doubled in
growth in 16% ABV ethanol media. Half of the strains of kveik were highly flocculant, but some other strains
were very poor flocculators. It is possible that since kveik is a mixed culture of several strains of yeast that the
highly flocculant strains assist the others in flocculation thus diminishing for the other strains to evolve
flocculation properties [15].
See also:
"Where kveik comes from", an analysis of the Preiss et al. study by Lars Marius Garshol. (http://www.gars
hol.priv.no/blog/391.html)
MTF thread post by Richard Preiss summarizing the study's findings. (https://www.facebook.com/groups/
MilkTheFunk/permalink/2277955402232661/)
Sensory and Fermentation Profile

The general flavor profile of kveik yeast is ester-driven and non-phenolic, although a wide range of subtle
differences can exist between strains. Kveik in its traditional form is usually a blend of closely related strains.
The "Stranda" kveik was described as "lemon, nuts, grain, and straw" by Lars Marius Garshol. The "Hornindal
kveik" with bacteria was described as "fruity, milky caramel, honey, and mushroom with a very unique aroma"
[15].
Kveik has adapted to being fermented at relatively warm temperatures without producing off-flavors (fusel
alcohols, diacetyl, or acetaldehyde), usually in the range of 30-40°C (86-104°F), but also as high as 43°C
(109°F). The beer is finished fermenting within a day or two at these warmer temperatures. Årset kveik has been
fermented as low as 4°C (39°F), which produced a clean and drinkable beer with a fruity aroma. They have a
high alcohol tolerance of around 13-16% ABV [17]. Omega Yeast Labs (http://www.omegayeast.com/) describes
their two isolates (Voss and HotHead) as being non-phenolic, fruity, and complimenting American citrus hops.
They also note that the yeast has a very high temperature range (~68-98°F or ~20-37°C), attenuates high, tends to
flocculate well, and also tends to ferment faster at the mid to high temperature ranges, while producing similar
ester profiles throughout the entire temperature range. Other kveik cultures generally produce subdued aromas
below 20°C (68°F); different kveik cultures react differently at different fermentation temperatures [17]. Despite
the fast fermentation timeframe that traditional farmhouse brewers employ and the high flocculation that some
kveik have, some kveik and some beer styles/brewing conditions may still require or benefit from a more
traditional brewing schedule. For example, some kveik may need more time to clean up diacetyl or hydrogen
sulfide, to flocculate or settle out completely, or to completely finish attenuation. Keep mind that the farmhouse
beers, brewing techniques, and drinking culture differ quite a bit from modern beers, modern brewing techniques,
and modern beer packaging/consumption. For example, shelf stability is generally not a concern for farmhouse

brewers. Fermenting beer with kveik on the same fast time schedule and in the same ways as the traditional
farmhouse beers and without making adjustments such as increased nutrients or increased conditioning time
might result in less than stellar beer for modern styles [24].
Kveik mixed cultures tend to be very flocculant, even though only about 48% of the individual strains are highly
flocculant (it is thought that high flocculating strains help the lower flocculating strains to flocculate). Top-
harvested kveik form a thick krausen and tends to float on top of liquid even when stored in the fridge, while
bottom-harvested kveik tends to form a thin layer of krausen (see the Farmhouse yeast registry (http://www.garsh
ol.priv.no/download/farmhouse/kveik.html) to see which kveik cultures are top vs bottom harvested; the listed
harvesting method should be continued so as to continue to select for the correct strains). Harvested kveik can be
stored in the refrigerator as a slurry, and survive 1-2 years (a starter should be made after about 6 months of cold
storage). Attenuation ranges from 60-90% for single strains, but for mixed cultures, the attenuation is usually on
the higher side [17].
Kveik cultures make identifying individual strains within them difficult because the strains are closely related
and there is often not a clear distinction between "strains", nor is there a clear definition of what makes a strain
truly unique within the total population of strains that are found in a single kveik culture. Richard Preiss
describes kveik cultures as being "heterogenous but related communities", meaning that there can be a lot of
genetic overlap between subpopulations in a kveik culture. What exactly is meant by "strain" within the context
of kveik cultures has not been defined, and so discussing individual strains of kveik is an inadequate way of
discussing kveik [20].
Kveik cultures have a wide range of fruity aromas, which is a result of above-threshold production of fatty acid
esters, such as ethyl decanoate and ethyl caprylate [17]. Richard Preiss from Escarpment Laboratories shared his
sensory notes after doing trial fermentations with various kveik strains/cultures. Fermentations were at 30°C in
standard wort (1.050, 20IBU) with single strains, not the mixed cultures. 2/3 tasters were blind to the beers and
order prior to tasting. This is a single data point on sensory information [25]:
Sykkylven 1 - clean, fruity, malty, rum-like. big, round, malty, slightly hot
Sykkylven 2 - subtle fruit, malt accented, slightly lagery-sulfury, lightly floral. medium body
Laerdal 2 (Laerdal 1 - data not available) - Lightly fruity, slight rubber, floral, sweet taste
Stranda 1 - citrus, red apple, very clean and dry, balanced
Stordal (framgarden) 1 - big citrus ester, slightly hot, red apple, floral, malty
Stordal (framgarden) 2 - red apple, slight crisp/sulfury (pleasant) lagery character, floral, slight tropical
fruit, slight tartness
Stordal (ebbegarden) 1 - rum-like, slightly hot, medium mixed esters, round and malty
Stordal (ebbegarden) 2 - Christmasy, citrus, red apple, floral, clean and balanced flavour
Muri 1 (not related to kveik genetically; later found to be Bavarian Weizen yeast) - Earthy, herbal, sulfury,
apple, pear, very slight clove, not super dry despite ridiculous attenuation (~95%)
Voss (Gjernes) 1 - Orange, floral, balanced flavour, good body
Voss (Gjernes) 2 - Cidery, floral, slight earthiness, slight orange, clean, dry
Hornidal 1 - Tropical, pineapple, rum-like, caramel, citrus, balanced malt/hop
Hornidal 2 - Floral, rose-like, sulfury, orange, rum-like, very malt accented
Hornidal 3 - Orange, red apple, rum-like, caramel, balanced
Granvin 1 - Lower intensity orange, red apple, slight pineapple, textbook “Kveiky”, balanced
Granvin 2 - Balanced esters, not as intense - citrus, slight (pleasant) sulfur, dry and thin
Granvin 3 - very muted aroma, clean flavour
Granvin 4 - floral (rose), honey, slight diacetyl, medium-low esters, complex but not necessarily good
Granvin 5 - light fruit, light floral, rubber, sweet taste.
Granvin 6 - fruity, floral, rum-like, citrus, slight diacetyl, balanced flavour
Granvin 7 - Slight fruity, very thin and astringent

WLP001 (control) - very fusely/hot, subtle floral note.
Note regarding Granvin strains: Preiss is still trying to sort out which Granvin yeasts are duplicates and which are
unique.
Unpurified/Mixed Cultures vs Single Isolates
While brewers have made many claims about the difference of unpurified kveik cultures compared to single
isolates offered by yeast labs, little work has been done so far to differentiate the effects of pitching original
unpurified cultures of kveik versus lab isolates. This is mostly due to the complexity of these mixed cultures,
which makes it difficult to study in a laboratory setting. Dr. Maitreya Dunhman noted during a laboratory study
on yeast repitching that repitching unpurified or mixed strains of kveik led to at least one observable effect,
which is that the strains do not appear to out-compete each other. Normally, when two strains are combined and
repitched, one strain tends to rise to dominate the population over the other strains in the population. This was
not the case with kveik, which indicates some sort of mutual benefit between strains within the original kveik
mixed cultures [26](~44:30 mins in).
Final Beer pH
Kveik also tend to finish beers at a slightly low pH than conventional ale yeast and lager yeast. In a survey of
data from around 60 strains of yeast total, Escarpment Labs showed that kveik strains on average finished around
4.25 final beer pH while conventional ale/lager yeast strains finished on average around 4.50 final beer pH for the
same wort. This can have an impact on the overall sensory nature of kveik. For example, a lower pH is
sometimes associated with the perception of a thinner body as well as a harsher and more astringent hop
character. The use of buffering minerals in the mash such as baking soda, lime, or chalk, can help adjust the pH
back up if desired [27][28].
This tendency to producer slightly lower pH beers than normal brewing yeast is not universal, however.
Fermentation conducted with unpurified original kveik cultures may have different results than single isolate
strains. For example, Nadia Marlen Aasen's Master's thesis from Norwegian University of Life Sciences (https://
nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full) found that the same wort (Weyermann
Pilsner malt, 60 minute Magnum hops at 18 IBU, and the wort soaked in 1 kg of juniper twigs per 10 liters of
wort) fermented with US-05 finished between 3.8-4.0 pH, Ørjasæter kveik finished at 4.1-4.2 pH, Gamlegrua
kveik finished at 4.1-4.3, and Gausemel kveik finished at 3.8-4.0 pH [21].
See also:
"Crispy brewing with kveik: mind the pH gap," by Richard Preiss at Escarpment Labs. (https://www.escarp
mentlabs.com/single-post/2019/10/20/Crispy-brewing-with-kveik)
Propagation Characteristics
Carriglio et al. (2022) (https://www.mbaa.com/publications/tq/tqPastIssues/2022/Pages/TQ-59-3-1015-01.aspx)

compared propagation characteristics between WLP001 (California Ale Yeast), WLP830 (German Lager Yeast),
and WLP518 (Opshaug kveik), using modern yeast propagation methods (12.5°P wort, 25°C temperature, 14.7
grams of yeast nutrient, constant aeration, recirculated with a pump, and with a total propagation time of 26
hours). The study measured attenuation, FAN consumption, final cell density, and final biomass production. They
found that Opshaug did not uptake FAD any differently than the ale and lager yeasts. Opshaug had slightly less
attenuation. They found that Opshaug kveik had a higher cell density than the ale and lager strain (~803 million
cells per mL, versus ~461 million cells per mL for WLP001 and ~593 million cells per mL for WLP830). Aasen's

Master's thesis showed similarly higher levels of cell density for kveik strains versus US-05 during fermentation
(Temperature and Growth Rate below). The Opshaug kveik also nearly doubled the biomass production of ale
and lager yeast [29]. These characteristics may or may not extend to other kveik strains, and different propagation
temperatures may produce different results for all characteristics measured. See also Temperature and Growth
Rate below.
Pitching Rate
Pitching rates for kveik are also one of the unique things about these cultures. Kveik cultures are traditionally
pitched at a very low rate, perhaps somewhere around the 1-2 million cells/mL for 15-20°P wort. However,
pitching at normal ale pitching rates (http://wyeastlab.com/pitch-rates) should not produce negative results, and
brewers should experiment with the pitching rates for a given kveik strain of mixed culture and determine which
pitching rates produce the most desirable results. Escarpment Labs recommends pitching 70% of normal pitching
rates, but Richard Preiss reported no issues so far pitching at 25% of normal pitching rates [30]. Omega Yeast
Labs recommends normal pitching rates for kveik, but reported no significant difference between under-pitching
and normal pitching rates; however, reports of off-flavors might be related to extreme under-pitching and/or lack
of nutrients [31][32] (~1:03:20 mins in). Oxygen should be at least in the 5-8 ppm range, although 10-12 ppm
might be beneficial. Dried kveik cultures have a cell density of around 9-18 billion cells per gram of dried yeast
(Fermentis has around 31 billion cells per gram by comparison), and so pitching as little as 10 grams of dried
kveik into 100L of wort is fine. Dried kveik is generally rehydrated in first runnings for about 2-4 hours before
pitching into the main batch (lautering in traditional farmhouse brewing can take a long time), with a yeast
scream (http://www.garshol.priv.no/blog/367.html) being traditional to ward off evil spirits. Kveik cultures are
heavily dependent on nutrients, and wort that is lower than 1.050 can benefit from doubling nutrient additions
[17]. Richard Preiss recommends 180+ ppm of free amino nitrogen (FAN), along with vitamins (yeast nutrient
blends offered by many yeast labs should be able to satisfy these requirements; contact the vendor to find out the
specified FAN dosage and vitamin content) [33][34].
Escarpment Laboratories presented the first controlled experiment and data set (https://www.escarpmentlabs.com
/single-post/2019/11/01/The-impact-of-pitch-rate-on-kveik-ferments) for how pitching rates might affect kveik.
The lab fermented their Årset blend (a selection of several strains from Årset; see this explanation from Richard
Preiss (https://www.facebook.com/groups/MilkTheFunk/permalink/2593762590651939/?comment_id=25939086
27304002&reply_comment_id=2594146987280166&comment_tracking=%7B%22tn%22%3A%22R%22%7D)),
Ebbegarden (contains two strains from the original Ebbegarden), the Escarpment Labs Voss single isolate, the
Escarpment Labs Raftevold's Hornindal (contains two strains from the original Raftevold Hornindal), and the
Vermont ale strain which was used as the control. The strains were fermented at 20ºC (the lab would have
preferred to ferment at a warmer temperature, but this was a part of a much larger fermentation experiment with
many other brewing strains and they were limited due to limited temperature control equipment). The pitch tested
rates were:
1. 1 M/mL (1 million cells per mL, 10% of a typical pitch rate)

2. 7 M/mL (7 million cells per mL, 70% of a typical pitch rate)
3. 10 M/mL (10 million cells per mL, a typical pitch rate)
They monitored specific gravity, FAN consumption, pH change, alcohol/glycerol production, and aroma
compound production (using GC-MS). All ferments were performed in triplicate. Their major findings are listed
as follows:
A low pitching rate of 1 million cells/mL attenuated the sample slightly slower than the higher pitching
rates, but all pitching rates resulted in a similar finishing gravity, including the Vermont Ale yeast. The
kveik fermented faster than other brewer's yeast even at the lower fermentation temperature.

There were no clear trends as far as how much FAN was consumed by the kveik based on pitching rate,
although Årset and Vermont Ale yeast consumed less FAN for the lowest pitching rate. They concluded
that high FAN levels are recommended, especially for lower gravity wort.
Terminal pH was lower for Årset and Ebbegarden, and a little higher for the other strains (~4.15 versus
~4.4); however, pitching rate did not correlate to any patterns.
No discernible trend in over all ester production depending on pitch rate, although there were some
differences depending on ester type and kveik.
Kveik produce more organic acids than Vermont Ale yeast, duplicating results from the previous
Escarpment Labs study on kveik.
Årset and Ebbegarden produced citronellol at levels similar to Vermont Ale yeast, which indicates that
these cultures might be capable of biotransformation similar to the Vermont Ale strain.
There was a trend for increased aroma intensity for some of the kveiks (Voss and Hornindal) as the pitch
rate decreases. However, this is not true for Årset and Ebbegarden, where the trends were less clear.
For the full details of this study, including the full data results, see the Escarpment Labs blog page (https://
www.escarpmentlabs.com/single-post/2019/11/01/The-impact-of-pitch-rate-on-kveik-ferments) and the
associated MTF post (https://www.facebook.com/groups/MilkTheFunk/permalink/3020798864614974/).
White Labs also published data on their website regarding pitch rate and temperature differences for four of their
kveik isolates: WLP518 (Opshaug from Stranda), WLP519 (Langlo from Stranda), WLP520 (Gjernes from
Voss), and WLP521 (Raftevold from Hornindal). Four trials were conducted total, with two trials at 0.25 mil
cells/mL/°P (low pitch rate) at 20°C and 32°C, and two trials at 0.75 mil cells/mL/°P (high pitch rate) at 20°C
and 32°C (see pitch rate/temperature and attenuation differences below). They measured diacetyl and
acetaldehyde differences between the four fermentations. Of the significant results, they found the following: [35]
WLP518 produced higher acetaldehyde at a high pitch rate at 32°C, but not at 20°C.
WLP519 produced higher acetaldehyde at a high pitch rate at 20°C, but the opposite was true at 32°C.
WLP520 produced slightly more diacetyl and acetaldehyde at a high pitch rate at 20°C and 32°C.
WLP521 produced more diacetyl at a low pitch rate at 20°C, and sightly higher at 32°C. It also produced
significantly more acetaldehyde at a high pitch rate, especially at 32°C (less so at 20°C).
White Labs reported that their sensory panel preferred the beers fermented at the warmer temperature of
32°C vs 20°C (data not published).
See also:
MBAA podcast with Richard Preiss and Iz Netto from Escarpment Labs on using kveik. (https://www.mast
erbrewerspodcast.com/156)
Dried kveik viability over time.
Brulosophy experiment testing pitching rate of Voss Kveik. (http://brulosophy.com/2019/11/25/yeast-pitch-
rate-impact-of-underpitching-kveik-yeast-exbeeriment-results/)
Temperature and Growth Rate
While very warm fermentation temperatures have an impact on the speed of potentially attenuation of kveik,
temperatures on the higher end of the scale can have a slightly negative impact on the growth rate of some kveik
cultures. Aasen's Master's thesis (https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full)
reported that for all three kveik cultures tested (Ørjasæter, Gamlegrua, and Gausemel) the growth rate was
slightly higher when incubated at 22°C and/or 30°C compared to being incubated at 37°C. They were also higher
than the optimal growth of US-05. The cultures tended to reach peak cell growth at around day 2 or 3, and then
experienced a slight decline until day 7, with this decline after day 2 or 3 being slightly steeper at the hotter

incubation temperature of 37°C. The warmer incubation temperature of 37°C did not result in faster growth than
the cooler temperatures of 22°C and/or 30°C. Therefore, for optimal growth of kveik for starters or yeast labs, a
temperature of 22°C or 30°C might be optimal for some kveik cultures [21].
Foster et al. (2021) (https://www.biorxiv.org/content/10.1101/2021.07.26.453768v1) found that not only do kveik

strains grow faster at higher temperatures, but they generally also survive better than typical brewing yeasts at
35-42°C. It was first postulated by the researchers that this could be due to higher glycerol production in kveik
strains versus regular brewing strains, but the researchers found the kveik strains produced generally the same
amount of glycerol as regular brewing strains. The researchers then discovered that the tested kveik strains
produced much higher levels of trehalose, which is a carbohydrate used by yeast (and other organisms like frogs)
to protect cells from freezing/thawing and higher temperatures. Unlike other brewing strains which break down
trehalose at the end of fermentation, kveik keeps it. This might be at least one reason why kveik strains are able
to tolerate higher temperatures (there may be other currently unknown qualities of kveik that also assist with
temperature tolerance), as well as why they can tolerate drying. It might also explain why kveik begins to
ferment so quickly in fresh wort. Trehalose stores also cause yeast to not take up maltotriose, and this might
explain why kveik strains tend not to consume maltotriose [36] (see also this MTF thread by Richard Preiss (https
://www.facebook.com/groups/MilkTheFunk/posts/4824280584266784/)).
Temperature and Attenuation
Higher fermentation temperature seems to not have a large impact on final gravity and attenuation. Aasen's
Master's thesis (https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full) reported statistically
insignificant or minimal differences in finishing gravities at different fermentation temperatures for the three
kveik cultures tested (Ørjasæter, Gamlegrua, and Gausemel):
Yeast/Kveik [21] Temp (°C) Original Gravity Final Gravity
30 1.076 1.017
Gamlegrua
37 1.076 1.018
30 1.076 1.015
Gausemel
37 1.076 1.017
30 1.076 1.015
Ørjasæter
37 1.076 1.019
22 1.076 1.011
US-05
30 1.074 1.013
White Labs also reported only minor differences in final apparent attenuation and ABV for four of their kveik
isolates:
Temp Apparent Attenuation at 0.25 Apparent Attenuation at 0.75

Yeast/Kveik [35] (°C) mil cells/mL/°P mil cells/mL/°P
20 77.9 78.7
WLP518 (Opshaug from Stranda )
32 81.1 82


20 87.5 89.8
WLP519 (Langlo from Stranda)
32 90.6 91

20 79.9 80.33
WLP520 (Gjernes from Voss)
32 82 82.8

Yeast/Kveik [37]
(°C) mil cells/mL/°P mil cells/mL/°P
20 89.1 89.8
WLP521 (Raftevold from Hornindal)
32 89.8 89.8
Microbiologist and blogger Dmitri Kits reported a preference (https://www.deuxkanadierbraeu.com/post/is-kveik

-thermophilic-or-thermotolerant-fermentation-rates-part-1) for some strains of kveik for higher fermentation
temperatures (35°C or 37°C) versus cooler fermentation temperatures (22°C). Both Lallemand Voss and Omega
Hornindal blend fermented faster and achieved a higher attenuation at 35°C or 37°C. The Omega Lutra, however,
although fermenting only slightly faster at the higher fermentation temperature versus a lower fermentation
temperature of 22°C, finished at a slightly higher gravity at the warmer temperature, indicating that it might have
experienced heat stress. Kits hypothesized that based on this data, some strains or kveik are thermophilic,
meaning they actually prefer a warmer temperature rather than just being tolerant of it, while Lutra could be
thermotolerant (tolerates higher temperatures, but prefers to ferment at a lower temperature) [38]. Kits later
reported that the optimal fermentation temperature for Omega Labs Lutra kveik is 33-34ºC (https://www.deuxkan
adierbraeu.com/post/omega-lutra-kveik-optimum-temperature-and-performance-review), but can still efficiently
attenuate wort at temperatures as high as 40-42ºC (although the final gravity was a couple of points higher than at
cooler fermentation temperatures). He reported more more acidity and astringent flavors at 40-42ºC and more
body and a cleaner tasting beer at 20-28ºC with Lutra [39].
Comparing fermentation of the three kveik strains to other brewing strains (Mangrove Jack's M15 - Empire Ale,
Lallemand Nottingham, Fermentis w-34/70, Lallemand Munich Classic, Mangrove Jack's M44 - West Coast,
Mangrove Jack's M31 Belgian Tripel, Fermentis K97 German Ale, and Mangrove Jack's M36 Liberty Bell), Kits
reported that at 18-22ºC, the three kveik cultures performed about the same as other ale yeasts, with M15 Empire
Ale from Mangrove Jack's and some other ale strains completing fermentation faster than the kveik strains tested.
Comparing all of the trials, Lallemand Voss was the fastest fermenting yeast when fermented at 37°C (but much
slower at 22°C), followed by M15 Empire Ale from Mangrove Jack's at 22°C, and the third fastest fermentation
was Omega Hornindal blend at 35°C [40].
Kits reported that the optimal fermentation temperature for Escarpment Labs Laerdal kveik is 30°C (https://www.
deuxkanadierbraeu.com/post/escarpment-laerdal-optimum-temperature), which is also the temperature that
Dagfinn Wendelbo (the original owner) traditionally pitches this yeast at [41].
Foster et al. (2021) (https://www.biorxiv.org/content/10.1101/2021.07.26.453768v1) published similar findings

for 6 strains of kveik. All 6 strains tested (two Hornindal strains, one Laerdal strain, one Ebbegarden strain, one
Granvin strain, and one Sigmund Voss strain) attenuated efficiently between 22 and 40°C. With the exception of
Hornindal2, Ebbegarden, and Leardal strains, the other three kveik strains also performed well at 42°C. In

comparison, none of the control strains (Cal ale, Vermont, Kolsch, and "St. Lucifer" from Escarpment Labs)
attenuated well at 42°C. Out of the control strains, only the "St. Lucifer" from Escarpment Labs was able to
attenuate at 40°C. This demonstrates kveiks' unique properties of being thermotolerant. The kveik strains were
also generally able to ferment at lower temperatures. While most kveik strains attenuated similar to the Vermont
and "St. Lucifer" controls at 15°C, Hornindal1 and Laerdal completed fermentations similar to the Kölsch and
Cali strains. In addition, Hornindal1 completed a 12°C fermentation within 10 days. Overall, the kveik strains
had a shorter lag phase and faster fermentation rates over a wide range of temperatures between 15-42°C, and
they generally consumed glucose and maltose faster than the control strains at each of their optimal fermentation
temperatures. With the exception of one of the Hornindal strains, maltotriose consumption slowed at the cooler
temperatures (12°C) and was fastest with the Hornindal strains between 30-42°C. The Laerdal strain was
inefficient at fermenting maltotriose (~50%) at all fermentation temperatures. In contrast, while the control
strains could efficiently ferment maltotriose at their optimal fermentation temperatures (22-30°C), they were less
efficient than the kveik strains outside of their optimal fermentation temperatures, once again demonstrating that
some kveik strains can attenuate wort at a wider range of fermentation temperatures (both warmer and cooler)
than some traditional ale strains [36].
Foster et al. (2021) also discovered that the tested kveik strains produced much higher levels of trehalose, which
is a carbohydrate used by yeast (and other organisms like frogs) to protect cells from freezing/thawing and higher
temperatures. Unlike other brewing strains which break down trehalose at the end of fermentation, kveik keeps it.
This might explain how kveik strains are able to tolerate higher temperatures, as well as why they can tolerate
drying. It might also explain why kveik begins to ferment so quickly in fresh wort. Trehalose stores also cause
yeast to not take up maltotriose, and this might explain why kveik strains tend not to consume maltotriose [36].
Temperature and Aromatic and Sensory Compounds
Just as with other strains of Saccharomyces cerevisiae used in fermentation, the fermentation temperature can
have a significant effect on the different aromatic and flavor compounds produced by kveik. Aasen's Master's
thesis (https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full) looked at fermenting three
different full culture kveiks, Gamlegrua, Gausemel and Ørjasæter, and US-05 as a control. She tested three
different fermentation temperatures, 22°C, 30°C, and 37°C. In general, after 7 days of incubation time, all of the
yeasts had higher levels of the esters ethyl acetate, isoamyl acetate,and ethyl hexanoate at the 22°C or 30°C, and
nearly half the amounts of esters at 37°C. These were esters were also measured at day 2, and at that time they
were much higher in the 37°C fermentation, suggesting that prolonged exposure to the warmer temperature may
have dissipated these esters. Ethyl octanoate tended to have slightly higher amounts at 22°C or 30°C, but the
differences between the different fermentation temperatures were smaller, and in the case of the Gausemel kveik
there was no significant different at all for this ester [21].
It has been anecdotally reported by brewers that high levels of off-flavors from higher alcohols are not produced
at fermentation temperatures up to 35-40°C with kveik. In general, Aasen's Master's thesis reflected these
anecdotal reports. The amount of the higher alcohol 2-methyl-1-propanol was nearly double at 30°C and 37°C
versus 22°C for the control yeast strain, US-05. For the three kveik cultures that were tested, Gamlegrua,
Gausemel, and Ørjasæter, the amount of this higher alcohol was only slightly elevated at the higher fermentation
temperatures, but still remained under the lowest levels that US-05 produced when fermented at 22°C. The
higher alcohol 1-propanol had a similar trend. At 30°C and 37°C, US-05 produced significantly more of this
higher alcohol, while the three kveik cultures produced only slightly elevated or the same levels regardless of
fermentation temperature. The levels of 1-propanol that were produced by the three kveik cultures at all three
fermentation temperatures were, in general, around the same amount that US-05 produced at 22°C. Two other
higher alcohols that were measured, 2-methyl-1-butanol and 3-methyl-1-butanol, were roughly the same for all
three fermentation temperatures for all three of the kveik cultures and US-05, with 2-methyl-1-butanol tending to
be slightly higher in the warmer fermentation temperatures for all of the kveik cultures and US-05. One of the
higher alcohols tested, 2-hexanol, had nearly double or triple the levels when fermented at the cooler temperature
of 22°C versus 30°C and 37°C, indicating that this particular higher alcohol follows an opposite trend than most
higher alcohols produced by yeast. The levels were the same for all three of the kveik cultures and US-05 [21].
For the kveik cultures Gamlegrua and Gausemel, Aasen reported elevated levels of acetaldehyde were found at
the warmer fermentation temperatures of 37°C, but not for Ørjasæter or US-05. The aldehyde 2-methyl-propanal
was elevated at 37°C for all four of the cultures tested (Gamlegrua, Gausemel, Ørjasæter , and US-05). The
aldehydes 2-methyl-butanal and 3-methyl-butanal, and the ketone diacetyl, were not significant for any of the
cultures tested nor at any of the different fermentation temperatures (22°C, 30°C, 37°C) [21].
Foster et al. (2021) (https://www.biorxiv.org/content/10.1101/2021.07.26.453768v1) found similar findings in 5

out of 6 strains of kveik (two Hornindal strains, one Laerdal strain, one Ebbegarden strain, one Granvin strain,
and one Sigmund Voss strain). Using HS-SPME-GC-MS and PCA biplot analyses to measure and plot fatty
acids, ethyl esters, alcohols, and acetate esters, the researchers found that, with the exception of the Ebbegarden
strain, the kveik strains grouped together while the control strains (Cal ale, Vermont, and Kolsch) grouped
together (the Belgian strain "St. Lucifer" from Escarpment Labs was another control strain and formed its own
flavor profile grouping). For example, octanoic acid, ethyl hexanoate (pineapple, tropical), ethyl octanoate
(tropical, apple, cognac), and ethyl decanoate (apple) were all produced above threshold for all (except
Ebbegarden) of the kveik strains and one control strain, the Belgian strain "St. Lucifer" from Escarpment Labs,
but not the Cal ale, Vermont, and Kolsch control strains. This demonstrates that the flavor profile of many but not
all kveik strains is unique from at least some typical brewing strains. The flavor profile plotting also determined
that temperature played a roll in flavor with all but the Ebbegarden kveik strains clustering together at 5-42°C
versus 15-22°C. For example, ethyl octanoate and ethyl decanoate were produced at the higher temperature range
in the kveik strains (except Ebbegarden). The higher alcohol 1-octanol, which has a pleasant citrus character, was
only produced above threshold by Cal ale and Kolsch at 15°C and Vermont at 22°C, it was produced above
threshold by the kveiks and St. Lucifer strains at a much wider temperature range. Similar results were found for
isoamyl acetate. Phenethyl acetate, on the other hand, was only produced above threshold by Hornindal1,
Hornindal2, Laerdal and St. Lucifer regardless of temperature [36]. For more details on the Foster et al. (2021)
study, see also Lars Garshol's blog post (https://www.garshol.priv.no/blog/423.html), study co-author Richard
Preiss's summary on MTF (https://www.facebook.com/groups/MilkTheFunk/posts/4824280584266784), and Bru
Lab Podcast Episode 031 - Kveik Fermentation Temperatures w/ Richard Preiss (https://brulosophy.com/podcasts
/the-bru-lab/).
Other Sensory Data
Google Spreadsheet of anecdotal experiences the fermentation characteristics and flavor of different kveik
cultures (translate from Norwegian). (https://docs.google.com/spreadsheets/d/1I4-xrQlr3bdBOcgfuCS92pg
_3acNSvlraIxY_DiYZOM)
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, and Simonaitis. (https://www.facebook.com/groups/MilkTheFun
k/permalink/2921197574575104/)
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). (https://www.facebook.com/groups/Mi
lkTheFunk/permalink/2965991863429008/)
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. (http://brulosophy.com/2019/10/07/fermentation-temperature-bootleg-biol
ogy-oslo-kveik-yeast-exbeeriment-results/)

Various Interesting MTF Threads
MTF thread with tips and experiences with various low pitching rates with different kveik cultures. (https:/
/www.facebook.com/groups/MilkTheFunk/permalink/2183542451673957/)Archive (http://www.milkthefu
nk.com/w/images/3/3e/MTF_thread_with_tips_and_experiences_with_various_low_pitching_rates_with_d
ifferent_kveik_cultures.jpg)
MTF thread on dry hopping at warmer temperatures when fermenting with kveik. (https://www.facebook.c
om/groups/MilkTheFunk/permalink/2198297083531827/)
MTF thread on getting nail polish from some kveik cultures and where that might come from. (https://ww
w.facebook.com/groups/MilkTheFunk/permalink/2246395795388622/)
Richard Preiss recommendations on avoiding sulfur in kveik fermentations. (https://www.facebook.com/gr
oups/MilkTheFunk/permalink/2263497213678480/?comment_id=2264954790199389&comment_tracking
=%7B%22tn%22%3A%22R%22%7D)
MTF thread by Zach Taggart on kveik producing esters similar to levels produced by kolsch yeast, and
checking the accuracy of hyping kveik flavor profiles. (https://www.facebook.com/groups/MilkTheFunk/pe
rmalink/2483174985044034/)
Brewing Pilsner-like styles with good clarity. (https://www.facebook.com/groups/MilkTheFunk/permalink/
2353047698056764/)
NEIPA with Voss Kveik, including an attenuation graph. (https://www.facebook.com/groups/MilkTheFunk
/permalink/2356853714342829/)
Kveik and ester production. (https://www.facebook.com/groups/MilkTheFunk/permalink/24831749850440
34/)
Finding traditional farmhouse ale made commercially, and commercial beers that conflate tradition. (https:/
/www.facebook.com/groups/MilkTheFunk/permalink/2489850817709784/)
Fermenting at colder temperatures, including lager temperatures. (https://www.facebook.com/groups/Milk
TheFunk/permalink/2530669523627913/)
Discussion on blending different kveik isolates or original kveik cultures. (https://www.facebook.com/grou
ps/MilkTheFunk/permalink/2783318115029718/)
Lactic Acid Bacteria and Wild Yeast Contaminations
Some of the kveik cultures that are not isolated cultures have reportedly been contaminated with lactic acid
bacteria. These contaminations probably occurred during handling of the yeast at some point. See Justin Amaral's
statements (https://www.facebook.com/groups/MilkTheFunk/permalink/2092577524103784/?comment_id=2092
603600767843&reply_comment_id=2092693610758842&comment_tracking=%7B%22tn%22%3A%22R%22%
7D) regarding this issue. The lactic acid bacteria found in contaminated kveik cultures can be inhibited by ~10
IBU [42]. Traditionally, if contaminating microorganisms start having an impact on the flavor of the beer, the
brewer would throw away their kveik and borrow a fresh culture from a neighbor [17].
See also:
MTF subthread on bacterial infections in kveik. (https://www.facebook.com/groups/MilkTheFunk/permali

nk/2101419559886247/?comment_id=2101443939883809&comment_tracking=%7B%22tn%22%3A%22
R0%22%7D)
Juniper Antimicrobial Effect
Juniper twigs partially inhibit Lactobacillus growth. Juniper needles, ripe berries, and unripe berries have little to
no significant impact. Juniper is often used in farmhouse brewing. Sometimes it is used as a mash filter, and
sometimes it is used to make a juniper infusion called "einerlog" which is sometimes used for the mash water
[21]. See Lactobacillus "Other Plant Type Tolerance" for more information.

Kveik Ring/Kveikstokk and Drying

As Norwegian farmhouse brewers only brew 2-3 times per
year, kveik has adapted to being dried and stored for long
periods of time in-between usage, which is unique among
most domesticated yeast [17]. Storing the kveik in a dried
form allows the yeast to survive longer than if it is kept as a
wet slurry, and might help prevent contaminants from
surviving. Kveik was often dried on parchment paper and
kept in bags in the freezer. Wooden carvings known as a
"kveik ring" or a "kveikstokk" were also sometimes used to
store dried kveik, although this might be an older practice
compared to drying kveik on parchment paper. Using a kveik
ring or kveikstokk is simple: drag the kveik ring (more
broadly known as a "twisted torus" [43], or more specifically
called a "gjærkrans" or "yeast wreath" in Norwegian when
used for yeast [44]) or kveikstokk through the krausen of a
fermenting beer, and then hang the ring/kveikstokk to dry.
On the next batch, the ring/kveikstokk is dunked into wort to Kveikstokk with yeast slurry on it. Images provided by
reactivate the yeast [45]. Note that not all yeast reacts well to Antonio Golia ("Homebrew Condor"). (https://www.fac
drying. Kveik has this exceptional ability. For example, ebook.com/groups/MilkTheFunk/permalink/223793822
Brettanomyces is known to not be tolerant of 9567712/)
drying/desiccation [46].
See Temperature and Growth Rate above for a scientific explanation of why kveik can survive drying while other
typical brewing yeast strains cannot.
Drying Instructions
MTF thread with images of using a kveikstokk. (https://www.facebook.com/groups/MilkTheFunk/permali
nk/2237938229567712/?hc_location=ufi)
MTF thread on drying kveik on parchment paper. (https://www.facebook.com/groups/MilkTheFunk/perma
link/2329264870435047/) See also this post by Matt Spaanem on drying yeast (including some wild yeast
strains) on parchment paper (http://mutedog.beer/blog/how-to-dry-yeast).
MTF thread on successfully drying Omega Yeast Lab's Hornindal kveik using a dehydrator. (https://www.f
acebook.com/groups/MilkTheFunk/permalink/2257085904319611/)
Bryan Heit's drying instructions using a jerky dehydrator and viability testing of dried kveik over a few
months (see previous parts as well). (http://suigenerisbrewing.com/index.php/2019/04/25/drying-kveik-2-
months/)
Rodrigo Borges de Azevedo's method of drying with 100% cotton or cotton blended with linen or
polyester. (https://www.facebook.com/groups/MilkTheFunk/permalink/2858608184167377/)
"Brewing with kveik" by Lars Garshol, with an example of using a yeast ring. (http://www.garshol.priv.no/
blog/291.html)
Matt Spaanem's blog post on using a smaller kveikstokk for a wild caught yeast culture. (http://mutedog.be
er/blog/kveikstokk-beer/)
Antonio Golia's write up on making and using a kveikstokk (in Italian; use an online translator). (https://ho
mebrewingcondor.blogspot.com/2018/08/conservare-il-kveik-su-legno-kveikstokk.html)
Using Dried Kveik and Viability Over Time

Dried kveik should be stored in the freezer, and has been known to be recoverable after 20 years when stored in
this way. While recovery of very old dried kveik may be possible using microbiological techniques, very old
dried kveik might not be viable enough for brewers to revive using simple starter techniques. Microbiologist Dr.
Bryan Heit measured the viability of kveik (http://suigenerisbrewing.com/index.php/2019/08/28/drying-kveik-the
-grand-finale) that was dried using a dehydrator and stored in a home freezer and found that viability decreased
by about 6-8% per month. Dr. Heit estimated (and then later confirmed via cell counts) that at 6 months, the
kveik would be at about 50% viability, which is good enough to pitch directly into wort without a starter.
Therefore, if the kveik has been frozen for 6 months or less, dried kveik can be thawed and simply added to a
liter or so of ~30°C (86°F) wort for 2-4 hours before adding that to the main batch of wort. If the dried kveik is
older than 6 months, a starter is recommended. Dr. Heit used Voss kveik for his experiment, and included some
limitations such as sample size, using kveik from a yeast cake instead of using fresher yeast from top cropping or
a starter, using a yeast cake with a high hop content (while hops are not toxic to yeast, a high content of hops
could further stress the yeast), using a dehydrator that had high and fluctuating temperatures instead of a better
quality dehydrator (Dr. Heit recommends drying at 35-40°C), and probable under-estimates of viability due to
using trypan blue dye, which is known to stain both dead cells and cells that are alive but are undergoing cell
division [17][47].
See also:
MTF post by Dr. Bryan Heit answering questions and clarifications regarding his experiment. (https://www
.facebook.com/groups/MilkTheFunk/permalink/2876391922389003/)
History and Crafting How To's

"Scandinavian Yeast Rings - the curious case of the Twisted Torus," by Susan Verberg, 2019. (https://www.
academia.edu/38819003/Scandinavian_Yeast_Rings_-_the_curious_case_of_the_Twisted_Torus)
MTF thread on building a kveik ring. (https://www.facebook.com/groups/MilkTheFunk/permalink/223622
6959738839/)
Poppyland Brewer instructions on how to build a kveik ring. (https://poppylandbrewer.blogspot.com/2016/
01/making-yeast-ring.html?m=1)
Instructions on building a kveik ring and history information by George Hart. (http://www.georgehart.com/
rp/torzle/torzle.html)
"Kveik: Norwegian farmhouse yeast" by Lars Garshol, with images of ancient kveikstokk. (http://www.gar
shol.priv.no/blog/264.html)
MTF thread on an old kveik ring from Vågå that was sent to hopefully revive the old dried kveik on the
ring. (https://www.facebook.com/groups/MilkTheFunk/permalink/1505381572823385/)
Step by step video instructions by Jeff Pryor:
Kveik-Ring
Kveik Rings for Sale

Tim Oelke of Suds n' Sawdust offers kveik rings in the US for sale. (https://www.facebook.com/sudsnsawd
ust)
Jon Boley's kveik rings on Etsy. (https://jonboley.github.io/kveik-ring)
Craft Labs in Sweden offers kveik rings off and on; contact info at craftlabs dot se. (https://www.facebook.
com/groups/MilkTheFunk/permalink/2464496793578520/?comment_id=2464565213571678&comment_t
racking=%7B%22tn%22%3A%22R%22%7D)
Commercial Availability
This is a summary of commercially available kveik cultures. See the above descriptions, the Farmhouse Yeast
Registry (http://www.garshol.priv.no/download/farmhouse/kveik.html), and the vendor's website for more
information about the cultures. Most are single strain isolates, while some contain multiple strains or the native
"unpurified" mixed cultures (this is of interest to some brewers, especially Norwegian brewers, because single
isolates potentially perform differently than original cultures with multiple strains and as such will be denoted in
the Notes column). Note that strain information can be misleading because the nature of kveik cultures make
talking about individual strains difficult due to the strains being closely related yet diverse. Richard Preiss
describes kveik cultures as being "heterogenous but related communities", meaning that there can be a lot of
genetic overlap between subpopulations in a kveik culture and where one strain begins and another ends has yet
to be defined (see Recent Lab Analysis above) [20]. Additionally, it is legal and quite common for yeast labs to
culture strains from another yeast lab and brand them as their own, thus many single isolates are likely to be
duplicates of whichever lab initially isolated them (this is unverifiable unless the yeast lab in question shares how
they obtained their isolate or independent DNA sequencing is done; we include such information when it is
available to us). Commercially available non-kveik landrace farmhouse yeast are listed on the Landrace Yeast
page.
Registry
Num (ht
tp://ww
w.garsh
ol.priv.n
Kveik Yeast Lab Package Notes
o/downl
oad/far
mhouse/
kveik.ht
ml)
1 (http://w
ww.garshol Single strain isolate. Omega Yeast Labs and The Yeast Bay
.priv.no/do independently isolated one of the strains from the Voss Kveik.
Sigmund Omega Yeast Voss Kveik It is not known if these are the same strains, or which NCYC
wnload/far
Gjernes's Voss Labs OYL-061 strain they correspond to. However, they are thought to be
mhouse/kv
eik.html#k similar in their flavor profile [48].
v1)
1 (http://w
ww.garshol Sigmund's Voss
.priv.no/do Kveik Single strain isolate. Potentially the same as the Omega Yeast
Sigmund Labs Voss strain; see the Sigmund Gjernes's Voss entry for
wnload/far The Yeast Bay (WLP4045
Gjernes's Voss
mhouse/kv from White Omega Yeast Labs Voss Kveik OYL-061 above [48].
eik.html#k Labs)
v1)
1 (http://w
ww.garshol
.priv.no/do
Sigmund Mainiacal Yeast The full, unpurified (no microbes isolated or removed) culture.
wnload/far
Gjernes's Voss (DEFUNCT) Limited availability.
mhouse/kv

eik.html#k
v1)
1 (http://w
ww.garshol
.priv.no/do
Sigmund Escarpment
wnload/far Voss Kveik Single strain isolate.
Gjernes's Voss Laboratories
mhouse/kv
eik.html#k
v1)
1 (http://w
ww.garshol
.priv.no/do
Sigmund Gebo Nordic
wnload/far Sleight Beer Lab Single strain isolate; sold dried.
Gjernes's Voss Yeast Pitch
mhouse/kv
eik.html#k
v1)
1 (http://w
ww.garshol
.priv.no/do
Sigmund A single strain isolate; likely to be the same isolate as the
wnload/far Imperial Yeast Loki
Gjernes's Voss
mhouse/kv Omega Voss Kveik OYL-061 isolate [49].
eik.html#k
v1)
1 (http://w
ww.garshol
.priv.no/do
Sigmund ECY43 Nordic
wnload/far East Coast Yeast Single strain isolate.
Gjernes's Voss Farmhouse
mhouse/kv
eik.html#k
v1)
1 (http://w
ww.garshol
.priv.no/do
Sigmund Fermentum FM53 Voss
wnload/far Single strain isolate.
Gjernes's Voss Mobile (Poland) kveik
mhouse/kv
eik.html#k
v1)
1 (http://w
ww.garshol
Sigmund .priv.no/do Inland Island INIS-441
Gjernes's Voss wnload/far Yeast Norwegian Single strain isolate
[50] mhouse/kv Laboratories Farmhouse
eik.html#k
v1)
The Fruity
Norwegian
(formerly
called "Kveik",
1 (http://w and "The Fruity
ww.garshol Norwegian"
.priv.no/do Community was formerly
Sigmund
wnload/far Cultures Yeast the brand name Single strain isolate
Gjernes's Voss
mhouse/kv Lab for a different
eik.html#k unknown kveik
v1) culture that the
company
removed from
market [51])

1 (http://w
ww.garshol
.priv.no/do
Sigmund MIP-340 Voss
wnload/far Propagate Lab Single strain isolate.
Gjernes's Voss Kveik Isolate
mhouse/kv
eik.html#k
v1)
1 (http://w
ww.garshol
.priv.no/do
Sigmund YLB1010 -
wnload/far Yeastlab (Brazil) Single strain isolate [52].
Gjernes's Voss Kveik 01
mhouse/kv
eik.html#k
v1)
Single strain isolate [53]. See this MTF comment (https://www

.facebook.com/groups/MilkTheFunk/permalink/34774263522
1 (http://w 85554/?comment_id=3479035945457928&reply_comment_id
ww.garshol =3479722155389307) from a Lallemand representative
.priv.no/do regarding cell counts in this product. See "Voss kveik
Sigmund Lallemand Voss Kveik Ale
wnload/far optimum fermentation temperature," (https://www.deuxkanadi
Gjernes's Voss Brewing Yeast
mhouse/kv erbraeu.com/post/voss-kveik-optimum-fermentation-temperat
eik.html#k ure) for a data point on attenuation rate at different
v1) temperatures with this strain (note that this data may not be
reproducable with other strains isolated from Sigmund
Gjernes kveik by other yeast labs).
1 (http://w
ww.garshol
.priv.no/do
Sigmund Kveikshop #1 Sigmund The full, unpurified (no microbes isolated or removed) culture.
wnload/far
Gjernes's Voss (DEFUNCT) Gjernes Dried format; ships international.
mhouse/kv
eik.html#k
v1)
1 (http://w
ww.garshol
.priv.no/do
Sigmund JY247 - Voss
wnload/far Jasper Yeast Single isolate. [54]
Gjernes's Voss Kveik
mhouse/kv
eik.html#k
v1)
1 (http://w
ww.garshol
.priv.no/do
Sigmund The full, unpurified (no microbes isolated or removed other
wnload/far Kveik Yeastery K.1 Voss
Gjernes's Voss than bacteria) culture. Dried format.
mhouse/kv
eik.html#k
v1)
2 (http://w
ww.garshol
.priv.no/do
Escarpment Potentially a one-time release under the lab's monthly "Kveik
Rivenes wnload/far Rivenes Kveik
mhouse/kv
Laboratories Ring" kveik release [55].
eik.html#k
v2)
2 (http://w
ww.garshol
.priv.no/do Dried format. Rivenes has the classic orange character that
many Kveik has. It does have one Lactobacillus strain in the

Rivenes wnload/far Mainiacal Yeast Dried Kveik - mix, but is intolerant of 10 IBU. This Lactobacillus
mhouse/kv (DEFUNCT) Rivenes complements the orange notes [56].
eik.html#k
v2)
3 (http://w
ww.garshol
.priv.no/do
Stein Langlo's Omega Yeast HotHead Ale
wnload/far Single strain isolate (only one strain was revived by NCYC).
Stranda Labs OYL-057
mhouse/kv
eik.html#k
v3)
3 (http://w
ww.garshol
.priv.no/do
Stein Langlo's Mainiacal Yeast Dried Kveik - The full, unpurified (no microbes isolated or removed) culture.
wnload/far
Stranda (DEFUNCT) Stranda Limited availability.
mhouse/kv
eik.html#k
v3)
3 (http://w
ww.garshol
.priv.no/do
Stein Langlo's Stranda Single
wnload/far Propagate Lab Single strain isolate (only one strain was revived by NCYC).
Stranda Isolate
mhouse/kv
eik.html#k
v3)
3 (http://w
ww.garshol
.priv.no/do
Stein Langlo's Kveikshop #3 Stranda, The full, unpurified (no microbes isolated or removed) culture.
wnload/far
Stranda (DEFUNCT) Langlo Dried format; ships international.
mhouse/kv
eik.html#k
v3)
5 (http://w
ww.garshol
Terje .priv.no/do
Escarpment Hornindal
Raftevold's wnload/far Two strains isolated from the original culture.
Laboratories Kveik Blend
Hornindal mhouse/kv
eik.html#k
v5)
5 (http://w
ww.garshol
Terje .priv.no/do July 2020: The full, unpurified (no microbes isolated or removed) culture;
Escarpment contains lactic acid bacteria. Potentially a one-time release
Raftevold's wnload/far Hornindal Farm
Laboratories
Hornindal mhouse/kv Kveik under the lab's monthly "Kveik Ring" kveik release [55]
eik.html#k
v5)
5 (http://w
ww.garshol
Terje .priv.no/do
Mainiacal Yeast The full, unpurified (no microbes isolated or removed) culture;
Raftevold's wnload/far
(DEFUNCT) contains lactic acid bacteria. Limited availability.
Hornindal mhouse/kv
eik.html#k
v5)
5 (http://w
ww.garshol
Terje .priv.no/do Omega Yeast Hornindal Original culture, but "purified" to remove the lactic acid

Raftevold's wnload/far Labs Kveik bacteria.

Hornindal mhouse/kv
eik.html#k
v5)
5 (http://w
ww.garshol
Terje .priv.no/do Single isolate from the original Hornindal kveik; characterized
Omega Yeast OYL-071
Raftevold's wnload/far as being a "shockingly clean" strain [57][58]. Available in dried
Labs Lutra™ Kveik
Hornindal mhouse/kv format.
eik.html#k
v5)
5 (http://w
ww.garshol
Terje .priv.no/do
MIP-342 Kveik
Raftevold's wnload/far Propagate Lab The full, unpurified (no microbes isolated or removed) culture.
Hornindal
Hornindal mhouse/kv
eik.html#k
v5)
5 (http://w
ww.garshol
Terje .priv.no/do SY081
Raftevold's wnload/far Bio4 (Brazil) Norwegian Single strain isolate [60].
Hornindal [59] mhouse/kv Kveik
eik.html#k
v5)
5 (http://w
ww.garshol
Terje .priv.no/do
Hornindal Single isolate; characterized as "stone fruit and tropical
Raftevold's wnload/far The Yeast Bay
Kveik esters".
Hornindal mhouse/kv
eik.html#k
v5)
5 (http://w
ww.garshol
Terje .priv.no/do
Single isolate; characterized as "pineapple, apricot and peach
Raftevold's wnload/far Imperial Yeast A46 Bartleby
aromas".
Hornindal mhouse/kv
eik.html#k
v5)
5 (http://w
ww.garshol
Terje .priv.no/do
Kveikshop #5 Hornindal, The full, unpurified (no microbes isolated or removed) culture.
Raftevold's wnload/far
(DEFUNCT) Raftevold Dried format; ships international.
Hornindal mhouse/kv
eik.html#k
v5)
5 (http://w
ww.garshol
Terje .priv.no/do
JY246 -
Raftevold's wnload/far Jasper Yeast Single isolate; characterized as "tropical ester flavor". [54]
Hornindal
Hornindal mhouse/kv
eik.html#k
v5)
6 (http://w
ww.garshol
.priv.no/do
Lærdal wnload/far Mainiacal Yeast Dried Kveik - The full, unpurified (no microbes isolated or removed) culture;

mhouse/kv (DEFUNCT) Laerdal contains lactic acid bacteria. Sold dried. Limited availability.
eik.html#k
v6)
6 (http://w
ww.garshol
.priv.no/do
Escarpment Single strain isolate. Potentially a one-time release under the
Lærdal wnload/far Lærdal Kveik
Laboratories lab's monthly "Kveik Ring" kveik release [55].
mhouse/kv
eik.html#k
v6)
7 (http://w
ww.garshol
Hans .priv.no/do
Mainiacal Yeast The full, unpurified (no microbes isolated or removed) culture.
Haugse's wnload/far
(DEFUNCT) Limited availability.
Granvin mhouse/kv
eik.html#k
v7)
8 (http://w
kveiktraining.com Sold by the farmhouse directly by Saure. 1 plastic bag
ww.garshol
(https://www.kvei containing approximately 15 grams of dried kveik #8 ("#8"
Sigurd Johan .priv.no/do Dried kveik #8
ktraining.com/onl refers to the Farmhouse Yeast Registry number). There might
Saure's wnload/far Tormodgarden /
ine-booking/dried be some residue of the brown paper used for drying, but Saure
Tormodgarden mhouse/kv Saure
-kveik-8-tormodg says that it will not affect the fermentation, its all been
eik.html#k
v8)
arden-saure-1) sanitized before drying the kveik [61].
8 (http://w
ww.garshol
Sigurd Johan .priv.no/do
Escarpment Tormodgarden Potentially a one-time release under the lab's monthly "Kveik
Saure's wnload/far
Laboratories Kveik Ring" kveik release [55].
Tormodgarden mhouse/kv
eik.html#k
v8)
8 (http://w
ww.garshol
Sigurd Johan .priv.no/do #8
Kveikshop The full, unpurified (no microbes isolated or removed) culture.
Saure's wnload/far Tormodgarden,
(DEFUNCT) Dried format; ships international.
Tormodgarden mhouse/kv Saure
eik.html#k
v8)
9 (http://w
ww.garshol
.priv.no/do
Ebbegarden,
wnload/far Sleight Beer Lab Ehwaz Nordic Single strain isolate; sold dried.
Stordal
mhouse/kv
eik.html#k
v9)
9 (http://w
ww.garshol
.priv.no/do
Ebbegarden, Escarpment Ebbegarden
wnload/far Two strains isolated from Ebbegarden [62].
Stordal Laboratories Kveik Blend
mhouse/kv
eik.html#k
v9)
9 (http://w
ww.garshol
Ebbegarden, .priv.no/do Mainiacal Yeast Dried Kveik - The full, unpurified (no microbes isolated or removed) culture.
Stordal wnload/far (DEFUNCT) Ebbegarden Limited availability.

mhouse/kv
eik.html#k
v9)
9 (http://w
ww.garshol
.priv.no/do
Ebbegarden, MIP-343 Kveik
wnload/far Propagate Lab
Stordal Ebbegarden
mhouse/kv
eik.html#k
v9)
9 (http://w
ww.garshol
.priv.no/do
Ebbegarden, Kveikshop #9 Ebbegarden, The full, unpurified (no microbes isolated or removed) culture.
wnload/far
Stordal (DEFUNCT) Øvrebust Dried format; ships international.
mhouse/kv
eik.html#k
v9)
9 (http://w
ww.garshol
.priv.no/do
Ebbegarden, K.9 The full, unpurified (no microbes isolated or removed other
wnload/far Kveik Yeastery
Stordal Ebbegarden than bacteria) culture. Dried format.
mhouse/kv
eik.html#k
v9)
10 (http://
www.garsh
ol.priv.no/d
Framgarden, Mainiacal Yeast The full, unpurified (no microbes isolated or removed) culture.
ownload/fa
Stordal (DEFUNCT) Limited availability.
rmhouse/k
veik.html#
kv10)
10 (http://
www.garsh
ol.priv.no/d
Framgarden,
ownload/fa Sleight Beer Lab Fehu Nordic Single strain isolate.
Stordal
rmhouse/k
veik.html#
kv10)
10 (http://
www.garsh
ol.priv.no/d
Framgarden, MIP-344 Kveik
ownload/fa Propagate Lab
Stordal Framgarden
rmhouse/k
veik.html#
kv10)
10 (http://
www.garsh
ol.priv.no/d
Framgarden, Framgarden
ownload/fa The Yeast Bay Single isolate; described as "melon and cantaloupe esters".
Stordal Kveik
rmhouse/k
veik.html#
kv10)
10 (http://
www.garsh
ol.priv.no/d Blend of multiple isolates from the original Framgarden [63].
Framgarden, ownload/fa Escarpment Framgarden Potentially a one-time release under the lab's monthly "Kveik
Stordal rmhouse/k Laboratories Kveik Ring" kveik release [55].

veik.html#
kv10)
10 (http://
www.garsh
ol.priv.no/d
Framgarden,
ownload/fa Imperial Yeast A36 POG Single isolate; described as "tropical fruit aromas".
Stordal
rmhouse/k
veik.html#
kv10)
10 (http://
www.garsh
ol.priv.no/d #10
Framgarden, Kveikshop The full, unpurified (no microbes isolated or removed) culture.
ownload/fa Framgarden,
Stordal (DEFUNCT) Dried format; ships international.
rmhouse/k Øvrebust
veik.html#
kv10)
10 (http://
www.garsh
ol.priv.no/d
Framgarden, MOG-402
ownload/fa Mogwai Labs
Stordal Framgarden
rmhouse/k
veik.html#
kv10)
11 (http://
www.garsh
ol.priv.no/d
Mainiacal Yeast Dried Kveik - The full, unpurified (no microbes isolated or removed) culture
Lida ownload/fa
(DEFUNCT) Lida with a strain of Lactobacillus. Limited availability.
rmhouse/k
veik.html#
kv11)
11 (http://
www.garsh
ol.priv.no/d
Single isolate; characterized as "apricot, stone fruit, and white
Lida ownload/fa The Yeast Bay Lida Kveik
grape esters".
rmhouse/k
veik.html#
kv11)
11 (http://
www.garsh
ol.priv.no/d
MIP-355 Kveik
Lida ownload/fa Propagate Lab
Lida
rmhouse/k
veik.html#
kv11)
13 (http://
www.garsh
ol.priv.no/d
Mainiacal Yeast Dried Kveik - The full, unpurified (no microbes isolated or removed) culture.
Årset ownload/fa
(DEFUNCT) Årset Limited availability.
rmhouse/k
veik.html#
kv13)
Contains multiple inter-related strains; see this explanation

13 (http:// from Richard Preiss (https://www.facebook.com/groups/Milk
www.garsh TheFunk/permalink/2593762590651939/?comment_id=25939
ol.priv.no/d Escarpment Årset Kveik 08627304002&reply_comment_id=2594146987280166&com
Årset ownload/fa Laboratories Blend ment_tracking=%7B%22tn%22%3A%22R%22%7D). Sold as
rmhouse/k sourced by Jakob Årset, on the farm Årset in Eidsdal, Norway.

veik.html# The overall flavour profile is similar to the Hornindal Kveik

kv13) Blend, but this blend exhibits a broad temperature range (we
have heard of sub-15ºC) and tolerates acidic wort quite well.
13 (http://
www.garsh
ol.priv.no/d A blend of of strains from the original Årset. Characterized as,
JY224 - Arset "low ester and fast fermenting, light notes of pear and apple in
Årset ownload/fa Jasper Yeast
Kveik Blend
rmhouse/k low hopped beers." [54]
veik.html#
kv13)
13 (http://
www.garsh
ol.priv.no/d
JY252 Arset
Årset ownload/fa Jasper Yeast
Kveik Single Single isolate; characterized as "pear ester flavor". [54]
rmhouse/k
veik.html#
kv13)
14 (http://
www.garsh
ol.priv.no/d
The full, unpurified (no microbes isolated or removed other
Eitrheim ownload/fa Kveik Yeastery K.14 Eitrheim
than bacteria) culture. Dried format.
rmhouse/k
veik.html#
kv14)
15 (http://
www.garsh
ol.priv.no/d
Nornes ownload/fa
(DEFUNCT) Nornes Limited availability.
rmhouse/k
veik.html#
kv15)
15 (http://
www.garsh
ol.priv.no/d
MIP-345 Kveik
Nornes ownload/fa Propagate Lab
Nornes
rmhouse/k
veik.html#
kv15)
17 (http://
www.garsh
ol.priv.no/d
Midtbust, Mainiacal Yeast Dried Kveik - The full, unpurified (no microbes isolated or removed) culture.
ownload/fa
Stordal (DEFUNCT) Midtbust Limited availability.
rmhouse/k
veik.html#
kv17)
17 (http://
www.garsh
ol.priv.no/d
Midtbust,
ownload/fa The Yeast Bay Midtbust Kveik Single isolate; characterized as "restrained ester profile".
Stordal
rmhouse/k
veik.html#
kv17)
17 (http://
www.garsh
ol.priv.no/d
Midtbust, ownload/fa Propagate Lab MIP-347 Kveik
Stordal rmhouse/k Midtbust

veik.html#
kv17)
17 (http://
www.garsh
ol.priv.no/d
Midtbust, Kveikshop The full, unpurified (no microbes isolated or removed) culture.
ownload/fa #17 Midtbust
Stordal (DEFUNCT) Dried format; ships international.
rmhouse/k
veik.html#
kv17)
17 (http://
www.garsh
ol.priv.no/d A blend of 5 isolated strains from the original. Potentially a
Midtbust, Escarpment Nov 2020: one-time release under the lab's monthly "Kveik Ring" kveik
ownload/fa
Stordal Laboratories Midtbust Kveik
rmhouse/k release [55]
veik.html#
kv17)
19 (http://
www.garsh
ol.priv.no/d
Nystein ownload/fa
(DEFUNCT) Nystein Limited availability.
rmhouse/k
veik.html#
kv19)
20 (http://
www.garsh The full, unpurified (no microbes isolated or removed) culture.
ol.priv.no/d Contains Lactobacillus reportedly tolerant of up to 9 IBU.
Mainiacal Yeast Dried Kveik -
Espe ownload/fa Described as spice rum/cognac character along with apricot
(DEFUNCT) Espe
rmhouse/k and peach notes. Recommended fermented on the cooler side
veik.html# between 60-85°F. Limited availability.
kv20)
20 (http://
www.garsh
ol.priv.no/d
Omega Yeast OYL-090 Espe
Espe ownload/fa Single strain isolate.
Labs Kveik
rmhouse/k
veik.html#
kv20)
20 (http://
www.garsh
ol.priv.no/d
Epse ownload/fa #20 Epse
rmhouse/k
veik.html#
kv20)
21 (http://
www.garsh
ol.priv.no/d
Mainiacal Yeast Dried Kveik - The full, unpurified (no microbes isolated or removed) culture,
Tomasgard ownload/fa
(DEFUNCT) Tomasgard including a hop tolerant Lactobacillus. Limited availability.
rmhouse/k
veik.html#
kv21)
22 (http://
www.garsh
ol.priv.no/d The full, unpurified (no microbes isolated or removed) culture
Stalljen ownload/fa LevTeck (Brazil) Seljeset Kveik [64].
rmhouse/k

veik.html#
kv22)
22 (http://
www.garsh
ol.priv.no/d Four isolates from the original culture. Reportedly one of the
Escarpment fastest fermenting kviek. Potentially a one-time release under
Stalljen ownload/fa Seljeset Kveik
Laboratories
rmhouse/k the lab's monthly "Kveik Ring" kveik release [55].
veik.html#
kv22)
22 (http://
www.garsh
ol.priv.no/d
MIP-348 Kveik
Stalljen ownload/fa Propagate Lab
Stalljen
rmhouse/k
veik.html#
kv22)
22 (http://
www.garsh
The full, unpurified (no microbes isolated or removed) culture.
ol.priv.no/d
Mainiacal Yeast Dried Kveik - The culture presents citrus forward with floral notes in the
Stalljen ownload/fa
(DEFUNCT) Stalljen back round. It also can have a caramel or toffee like character
rmhouse/k
to it as well. Dried format. Limited availability.
veik.html#
kv22)
22 (http://
www.garsh
ol.priv.no/d
Stalljen ownload/fa Kveik Yeastery K.22 Stalljen
rmhouse/k
veik.html#
kv22)
23 (http://
www.garsh
ol.priv.no/d
Kveikshop #23 Otterdal, The full, unpurified (no microbes isolated or removed) culture.
Otterdal ownload/fa
(DEFUNCT) Grodås Dried format; ships international.
rmhouse/k
veik.html#
kv23)
23 (http://
www.garsh
ol.priv.no/d
Otterdal ownload/fa Kveik Yeastery K.23 Otterdal
rmhouse/k
veik.html#
kv23)
28 (http://
www.garsh
Two isolates from the original kveik. Contains POF+ trains,
ol.priv.no/d
Escarpment strong fruity aromas with a light "baking spice". Potentially a
Halvorsgard ownload/fa Halvorsgard
Laboratories one-time release under the lab's monthly "Kveik Ring" kveik
rmhouse/k
release [55].
veik.html#
kv28)
31 (http://
www.garsh The full, unpurified (no microbes isolated or removed) culture.
ol.priv.no/d Dried format. Characterized as having a burnt citrus character
ownload/fa Mainiacal Yeast Dried Kveik - and fresh baked bread notes. This culture also has a
Ner-Saure
rmhouse/k (DEFUNCT) Ner-Saure Lactobacillus in that that is a bit more tolerant around 12 IBU
veik.html# [65].

kv31)
35 (http://
www.garsh
ol.priv.no/d
Wollsæter ownload/fa
(DEFUNCT) Limited availability.
rmhouse/k
veik.html#
kv35)
35 (http://
www.garsh
ol.priv.no/d
Wollsæter ownload/fa #35 Wollsaeter
rmhouse/k
veik.html#
kv35)
38 (http://
www.garsh
ol.priv.no/d
MIP-341 Kveik The full, unpurified (no microbes isolated or removed) culture.
Aurland ownload/fa Propagate Lab
Auland May contain bacteria.
rmhouse/k
veik.html#
kv38)
38 (http://
www.garsh
ol.priv.no/d Dried
Aurland ownload/fa Farmhouse -
(DEFUNCT) Potentially POF+, and contains a species of Candida.
rmhouse/k Auland
veik.html#
kv38)
41 (http://
www.garsh
ol.priv.no/d
Skare ownload/fa
(DEFUNCT) Skare Limited availability.
rmhouse/k
veik.html#
kv41)
41 (http://
www.garsh
ol.priv.no/d Pronounced "scar-uh". Blend of 3 isolated strains from skare
Escarpment kveik. Potentially a one-time release under the lab's monthly
Skare ownload/fa Skare kveik
Laboratories
rmhouse/k "Kveik Ring" kveik release [55]
veik.html#
kv41)
41 (http://
Pronounced "scar-uh". Single isolate. KRISPY can be used to
www.garsh
make clean, lager-like beers in a fraction of the time since
ol.priv.no/d
Escarpment fermentations can be performed in the 20-30ºC range. Note:
Skare ownload/fa KRISPY
Laboratories Attenuation tends to be slightly lower than some lager strains,
rmhouse/k
so aim to make a highly fermentable wort if you are targeting
veik.html#
kv41) a dry finish [66].
41 (http://
www.garsh
ol.priv.no/d
ownload/fa Kveikshop The full, unpurified (no microbes isolated or removed) culture.
Skare #41 Skare
rmhouse/k (DEFUNCT) Dried format; ships international.
veik.html#
kv41)

43 (http://
www.garsh
ol.priv.no/d
Opshaug ownload/fa
(DEFUNCT) Opshaug Limited availability.
rmhouse/k
veik.html#
kv43)
43 (http://
www.garsh
ol.priv.no/d
Opshaug ownload/fa White Labs WLP518 Single strain isolate [67].
rmhouse/k
veik.html#
kv43)
43 (http://
www.garsh
ol.priv.no/d
MIP-352
Opshaug ownload/fa Propagate Lab
Osphaug
rmhouse/k
veik.html#
kv43)
43 (http://
www.garsh
ol.priv.no/d
Opshaug ownload/fa #43 Opshaug
rmhouse/k
veik.html#
kv43)
44 (http://
www.garsh
ol.priv.no/d Blend of 4 isolates from the original Jordal. Potentially a one-
Escarpment time release under the lab's monthly "Kveik Ring" kveik
Jordal ownload/fa Jordal Kveik
Laboratories
rmhouse/k release [55].
veik.html#
k44)
44 (http://
www.garsh
The full, unpurified (no microbes isolated or removed) culture.
ol.priv.no/d
Mainiacal Yeast Farmhouse - Limited availability. It contains a mix of 3 Saccharomyces
Jordal ownload/fa
(DEFUNCT) Jordal cerevisiae strains and 2 hop intolerant (tolerates 9-10 IBU)
rmhouse/k
Lactobacillus strains.
veik.html#
kv44)
48 (http://
www.garsh
ol.priv.no/d
Hovden ownload/fa
(DEFUNCT) Hovden Limited availability.
rmhouse/k
veik.html#
kv48)
Ebbegarden,
Framgarden, Kveik blend dedicated to the late William Holden who created
Lida, the Kornolfetsival to showcase kveik and helped trade kveik
Raftevold Mainiacal Yeast Kveik the with brewrs outside of Norway. Each selected kveik was
gård, and (DEFUNCT) World Blend collected by William Holden. A portion of the proceeds from
Wollsæter each sale will go to William's family. Contains hop intolerant
(blend) strains of Lactobacillus (5-10 IBU will inhibit sour flavor).

Hornindal,
Different than the Mainiacal culture of the same name. This
Voss,
Escarpment Kveik The was a promotional blend that was handed out for free at
Ebbegarden,
Laboratories World Blend HomebrewCon 2019, but the company might hand it out again
and Årset
at future events [68].
(blend)
Single strain isolate. Isolated from Eld & Tid's (https://www.in
stagram.com/eikogtid/) house culture which is a mix of three
kveik cultures from Hornindal (thus the exact original kveik
that this isolate comes from is not known) [69]. See this MTF
thread (https://www.facebook.com/groups/MilkTheFunk/perm
alink/2638723966155801/?comment_id=2641061075922090
&reply_comment_id=2641833972511467&comment_tracking
=%7B%22tn%22%3A%22R%22%7D) on speculating which
Unknown Bootleg Biology OSLO kveik this isolate could be from. It has been confirmed via ITS
sequencing that this strain is within the kveik family but not
which kveik culture it comes from [70].
See also:
Levi Fried's fermentation data for OSLO. (https://ww

w.facebook.com/groups/MilkTheFunk/permalink/3261
798840514974/)
Single strain isolate. Isolated from one of the kveik cultures

Unknown Bootleg Biology AURORA from Hornindal (the specific kveik culture from Hornindal, of
which there are a few, is unknown to Bootleg Biology) [69].
A blend of three isolated strains. The origin of the three strains

Unknown Imperial Yeast A44 Kveiking
is proprietary [71].
Dried Kveik
Unknown Mainiacal Yeast A blend of 6 different Saccharomyces cerevisiae strains
Blend -
(blend) (DEFUNCT) isolated from 6 different kveik. Limited availability.
Juggernaut
Dried Kveik
Unknown Mainiacal Yeast A blend of 3 different Saccharomyces cerevisiae strains
Blend -
(blend) (DEFUNCT) isolated from 3 different kveik. Limited availability.
Berserker
Mogwai Labs MOG-401

Unknown A single isolate that produces clean "lager-like" beers.
(Australia) Sunshine
Unknown Propagate Lab MIP-354 Oslo Most likely the same as the Bootleg Biology OSLO.
Clean "lager-like" taste and aroma. Single strain isolated from

WHC Lab
Unknown Ubbe the Hornindal region in Norway [72]. This is reported to be the
(Ireland)
same strain as Bootleg Biology's OSLO product [73].
WHC Lab Single strain isolate from the Hornindal region in Norway.
Unknown Bjorn
(Ireland) Characterized as fruity [72].
WHC Lab Single strain isolate from the Stranda region in Norway [72].
Unknown Lagertha
(Ireland) Editor's note: this is likely the same strain as Omega HotHead.
Unknown
WHC Lab
Odin Lightly fruity; ferments in the lower 20's °C [72]. Most likely a
(Ireland) single strain isolate.
WHC Lab Single strain isolate from the Voss region in Norway [72].
Unknown Ragnar
(Ireland) Editor's note: this is likely the same strain as Omega Voss.
A yeast strain isolated from a kviek isolate from Ebbegarden

WHC Lab region in Norway (most likely #9 on the registry (http://www.
Unknown Valkryie
(Ireland) garshol.priv.no/download/farmhouse/kveik.html#kv9) [72].

A blend of several unnamed strains of kveik and an unnamed

Unknown White Labs WLP631
Lactobacillus species.
Landrace Yeast In Other Countries

There are farmhouse yeasts in other countries and Norway that have survived for generations, similar to kveik,
but are genetically distinct from kveik. Since the term "kveik" refers to just Norwegian farmhouse yeast, the term
"landrace yeast" has been proposed to refer to farmhouse yeasts as a category of yeast. Non-kveik landrace yeast
includes yeasts from Lithuania and Russia such as Simonaitis, Rima, and Jovaru Alus, as well as the Norwegian
farmhouse yeast Muri which is not genetically related to any kveik strains.
See Landrace Yeast for more information and commercially available cultures.
Specific Kveik Culture Information

See the Farmhouse Yeast Registry maintained by Lars Garshol (http://www.garshol.priv.no/download/farmhouse/
kveik.html) for more complete and updated information on individual kveik cultures.
Sigmund Gjernes's Voss Kveik
The NCYC (https://catalogue.ncyc.co.uk) 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 [74]. See Larsblog Kveik analysis report (http://www.garshol.priv.no/blog/301.html) for more information.
NCYC 3995 - original sample of kveik containing three strains of S. cerevisiae. (https://catalogue.ncyc.co.
uk/saccharomyces-cerevisiae-3995)
NCYC 3996 - 1st isolate in the 3995 blend. (https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3996)
NCYC 3997 - 2nd isolate in the 3995 blend. (https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3997)
NCYC 3998 - 3rd isolate in the 3995 blend. (https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-3998)
Tips For Use
Tips from Andrew Rathband and Lars Garshol on MTF. (https://www.facebook.com/groups/MilkTheFunk/

permalink/1230684866959725/?comment_id=1237755416252670&comment_tracking=%7B%22tn%22%
3A%22R%22%7D)
Community spreadsheet tracking fermentation characteristics of many kveik cultures. (https://docs.google.
com/spreadsheets/d/1I4-xrQlr3bdBOcgfuCS92pg_3acNSvlraIxY_DiYZOM/edit#gid=0)
Ryan Brews Blog; Norwegian Table Beer review using The Yeast Bay's Voss Kveik. (http://ryanbrews.blog
spot.com/2016/10/norwegian-table-beer-review.html)
See also the Saccharomyces page for vendor tips.
Richard Preiss recommends that Voss Kveik can go as high as 13% ABV, but also needs high nitrogen
nutrients (especially for a wine fermentation) [75].
Experiences with high ABV/braggots. (https://www.facebook.com/groups/MilkTheFunk/permalink/22792
94785432056/)
Tips for using kveik in hoppy beers. (https://www.facebook.com/groups/MilkTheFunk/permalink/2323341
917694009/)
Practical Guide to Kveik and Other Farmhouse Yeast by author Mika Laitinen:
"Introduction" (https://www.brewingnordic.com/farmhouse-ales/practical-guide-to-kveik-farmhouse-
yeast-introduction/)
"Fermentation" (https://www.brewingnordic.com/farmhouse-ales/practical-guide-to-kveik-farmhous

e-yeast-fermentation/)
"Farmhouse Yeast Descriptions" (https://www.brewingnordic.com/farmhouse-ales/farmhouse-yeast-
descriptions/)
Practical Guide to Kveik and Other Farmhouse Yeast: Reusing and Maintaining Yeast (https://www.
brewingnordic.com/farmhouse-ales/practical-guide-to-kveik-and-other-farmhouse-yeast-reusing-and
-maintaining-yeast)
Ebbegarden, Stordal
This kveik comes from Jens Aage Øvrebust, and was collected by William Holden. Jens originally brewed raw
ale, but started boiling the wort because his beer became sour now and then. Pitch at 28C, harvest yeast from the
top after a couple of days. Prefers not to let the yeast go over 30. Usually ferments 4-6 days. Sent to NCYC and
NTNU, but no results yet. Jens usually ferments down to an SG of 1010, because he doesn't want the beer sweet.
He says the yeast has always been in the valley as far as he knows.
Appears to have an unusual relationship with hops, so beware that this yeast may accentuate the hop bitterness in
your beers. Jens says he only dry-hops himself. Richard Preiss from Escarpment Laboratories reported that
sensory data on how bitter beer tastes with Ebbegarden kveik versus other yeast strains (Hornindal kveik and
Conan strain) is that it produces a slightly more bitter beer, but the effect is not big [76].
Farmhouse Brewing Resources

MTF "The Podcast"
Interview with Lars Garshol Part 1 (https://www.milkthefunk.live/podcast/ep001) and Part 2. (https://www.

milkthefunk.live/podcast/ep002)
Kveik
"Kveik" - what does it mean? (http://www.garshol.priv.no/blog/380.html)
How To Use Kveik. (http://www.garshol.priv.no/blog/393.html)
Farmhouse Yeast Registry. (http://www.garshol.priv.no/download/farmhouse/kveik.html)
A family tree of kveik (http://www.garshol.priv.no/blog/378.html) - Summary of Richard Preiss and
Carolina Tyrawa's genetic research on kveik strains.
Analysis of farmhouse yeast (kveik) (http://www.garshol.priv.no/blog/349.html) - overview of master
thesis by Truls C. Rasmussen that characterizes several kveik yeast species/strains.
Kveik: Norwegian farmhouse yeast (http://www.garshol.priv.no/blog/264.html) - An introduction to kveik
and an initial report of DNA analysis by NCYC from 2009.
Kveik analysis report (http://www.garshol.priv.no/blog/301.html) - 2014 DNA fingerprinting of two more
kveik samples sent to NCYC; one sample could not grow in the lab. The other found three closely related
strains of yeast and no bacterial infection (Sigmund Gjernes's Voss Kveik).
Brewing with kveik (http://www.garshol.priv.no/blog/291.html) - Sigmund Gjernes, a homebrewer in
Norway, brews traditional Norwegian farmhouse ale with kveik.
Hornindal: interviews and collecting kveik (http://www.garshol.priv.no/blog/343.html) - An attempt by
Lars to collect three more samples of kveik which would not grow in the lab.
Kveik testing (http://www.garshol.priv.no/blog/329.html) - Lars brews using 5 different samples of kveik
he's collected, and compares tasting notes.
The Brü Lab Episode 033 - Kveik History & Genetics w/ Lars Marius Garshol. (https://brulosophy.com/po
dcasts/the-bru-lab/episodes-001-to-100/)
The Brü Lab Episode 031 - Kveik Fermentation Temperatures w/ Dr. Richard Preiss. (https://brulosophy.co

m/podcasts/the-bru-lab/episodes-001-to-100/)
The Brü Lab Episode 086 - Kveik Fermentation Times w/ Lars Marius Garshol. (http://thebrulab.libsyn.co
m/episode-086-fermentation-times-in-traditional-farmhouse-brewing-w-lars-marius-garshol)
Raw Ale
Raw ale (http://www.garshol.priv.no/blog/331.html) - Definition of "raw ale", and the methods used to
brew it in historical and traditional farmhouse brewing.
"Brewing Modern Raw Ales," Brewing Nordic blog. (https://www.brewingnordic.com/new-nordic-beer/ra
w-ale/)
Norwegian Farmhouse Ale (Maltøl)
Garshol's English book, "Historical Brewing Techniques" in English, 2020. (http://www.garshol.priv.no/blo

g/402.html)
Garshol's book on Norwegian farmhouse ale, "Gårdsøl", 2016 (http://www.garshol.priv.no/blog/356.html) -
Garshol's book on kveik and Norwegian farmhouse ale (currently available in Norwegian only).
Norwegian farmhouse ale styles (http://www.garshol.priv.no/blog/366.html) - An overview of the different
styles of Norwegian farmhouse ale.
Norwegian farmhouse ale (http://www.garshol.priv.no/blog/259.html) - A brief history of traditional
Norwegian farmhouse brewing (Lars refers to it as "homebrewing"), and what it is like today.
Maltøl, or Norwegian farmhouse ale (http://www.garshol.priv.no/blog/303.html) - An updated description
of Norwegian farmhouse ale (broadly called "Maltøl"), substyles (Vossaøl/Hardangerøl, Råøl, Stjørdalsøl,
and others), where they are being brewed today, and to what extent they preserve traditional processes.
A guide for visitors to finding farmhouse ale in Norway. (http://www.garshol.priv.no/blog/403.html)
Norwegian Ethnological Research (http://www.garshol.priv.no/blog/300.html) - Garshol's own research of
the data that formed the basis for the definitive book on Norwegian farmhouse ale, Odd Nordland's
"Brewing and beer traditions in Norway," published in 1969.
Herbs in Norwegian farmhouse ale (http://www.garshol.priv.no/blog/324.html) - Survey analysis of herbs
used in traditional Norwegian farmhouse ale.
Norway: climate and ingredients (http://www.garshol.priv.no/blog/330.html) - Survey analysis of the
distribution of brewing malts in traditional Norwegian farmhouse ale.
MTF thread on species of juniper to use for farmhouse styles beers, and which are poisonous. (https://www
.facebook.com/groups/MilkTheFunk/permalink/1900931633268375/)
"Heimabrygg, Vossaøl, Hardangerøl and Sognøl – The Farmhouse Homebrews of Western Norway," by
Mika Laitinen. (https://www.brewingnordic.com/farmhouse-ales/heimabrygg-vossaol-farmhouse-homebre
ws-western-norway/)
Farmhouse Ale in Other Countries

See Landrace Yeast.
Traditional farmhouse brewer (http://www.garshol.priv.no/blog/358.html), maltster (http://www.garshol.pri
v.no/blog/362.html), and Gotlandsdricke (http://www.garshol.priv.no/blog/363.html) from Gotland.
"How to Brew Keptinis", a Lithuanian style of farmhouse ale using baked bread our of mash grains. (http://
www.garshol.priv.no/blog/394.html)
See also this MTF thread (https://www.facebook.com/groups/MilkTheFunk/permalink/23197962913
81905/) on experiences of MTF members brewing this style of beer.
Mika Laitinen's talk "Taari, Karelian Farmhouse Ale" at Kornølfestival 2022:

Mika Laitinen's talk "Taari, Karelian Farmhouse Ale"
General Farmhouse Brewing

"Brewing With Juniper, Spruce, Fir and Pine," by author Mika Laitinen Part 1 (https://www.brewingnordic.
com/new-nordic-beer/brewing-with-juniper-spruce-fir-pine) and Part 2 (https://www.brewingnordic.com/ne
w-nordic-beer/brewing-techniques-juniper-spruce-fir-and-pine/).
MTF post from farmhouse brewer Jørund Geving on how to build a temporary såinn house (smoke house)
for making traditional smoked Stjørdalsmalt. (https://www.facebook.com/groups/MilkTheFunk/posts/5245
843675443804)
Kornølfestival
There is an annual festival created by the late William Holden celebrating the cultural traditions of European
farmhouse brewing called the Kornølfestival (https://www.norskkornolfestival.no/english/). The festival is held
in Hornindal, Norway in October with bus and hotel accommodations for visiting attendees.
Watch the 2020 Kornølfestival Session 1 (https://www.crowdcast.io/e/norsk-kornlfestival-2020/1) and

Session 2 (https://www.crowdcast.io/e/norsk-kornlfestival-2020/2).
Youtube version: Session 1 (https://www.youtube.com/watch?v=eTDX6fds7EU) and Session 2 (http
s://www.youtube.com/watch?v=LNIbYj_J2QI).
Susan Verberg's informational highlights for the festival Part 1 (https://medievalmeadandbeer.wordpr
ess.com/2020/10/26/stig-seljeset-and-friends-brew-a-traditional-hornindal-kornol-as-part-of-the-nors
k-kornolfestival-2020), Part 2 (https://medievalmeadandbeer.wordpress.com/2020/10/27/roar-sandod
den-and-friends-brew-a-stjordalsol-as-part-of-the-norsk-kornolfestival-2020/), and Part 3 (https://me
dievalmeadandbeer.wordpress.com/2020/10/30/kjetil-dale-and-friends-brew-vossaol-as-part-of-the-n
orsk-kornolfestival-2020/).
Chop n Brew interview with Lars Marius Garshol and Stig Jarle Seljeset about the festival:

Norwegian Kornølfestival & the Cultural Importance of Kveik
2021 Kornølfestival clips on Bård Romar Hoveid's YouTube channel. (https://www.youtube.com/watch?v=

DT4V-f9dklw&list=PLl9aD1C8MmGEPPi25mtWiD3YGsq_b__vb)
Videos
List of videos formerly maintained by the late William Holden in the Kveik Facebook group. (https://www.
facebook.com/notes/kveik/filmer-med-tradisjons-inspirasjonar/1554720841250054/)
Ivar A. Geithung's historic family farmhouse (Vasstrond'e Småbryggjarlaug). (https://www.facebook.com/p
g/Vasstronde/videos/?ref=page_internal)
Chop And Brew playlist of videos on kveik, including information and farmhouse brewing demonstrations
from Ivar A. Geithung. (https://www.youtube.com/watch?v=-B1tc5PZ9vo&list=PLZK8QLGRuS_WYc2k
N4-976CzWm-QNHtbj)
Terje Raftevold in Hornindal brewing raw farmhouse ale with kveik. (https://vimeo.com/156659003)
"Drink friends old and dear, my ale shall bring good cheer". (video is about brewing traditional Norwegian
Farmhouse beer in Hardanger, audio is in Norwegian) (https://tv.nrk.no/program/fola00000273/-drik-venne
r-kjaere-mitt-oel-velunt-skal-vaere-drikk-venner-kjaere)
Richard Preiss's presentation and Q&A on kveik on the Doug Piper Crowdcast; 03/04/2020. (https://www.c
rowdcast.io/e/demystifying-kveik-yeast)
Lars Marius Garshol's presentation and Q&A on kveik and farmhouse brewing on the Doug Piper
Crowdcast; 04/15/2020. (https://www.crowdcast.io/e/kveik-lars-garshol)
Interview with Lars Marius Garshol on the Escarpment Labs youtube channel with Richard Preiss;
04/20/2020. (https://www.youtube.com/watch?v=2eTl2uK-eV8)
Lars Marius Garshol presentation on farmhouse brewing for the Brewers Association; May 2020. (https://
www.crowdcast.io/e/n2kbq0af)
Homebrewing Condor playlist on how to use kveik (in Italian). (https://www.youtube.com/watch?v=Ifwdv
sgi3qw&list=PL5OhY6FaSPwfVVyV1cfU4eDJCYi_vNjs4)
Steps to making a Kornøl (Norwegian farmhouse ale) with Terje Raftevold (English subs):

21 STEPS TO BREW KVEIK BEER: Brewing for Weddings an…
Traditional farmhouse malting and brewing, from Aurland, Sogn (audio is in Norwegian, but the imagery
is still worthwhile if you do not understand Norwegian):
Ølbrygging
Brewing with the elusive Hornindal-strain, done old school, no boiling, 2 days fermenting:

Brewing the original Brulandselva raw ale with KVEIK in a N…
Ivar A. Geithung making farmhouse ale at Vasstrond'e Småbryggjarlaug in Voss, Norway:
Traditional Farmhouse Brewing in Norway by Ivar A. Geithu…
Traditional Latgalian STONE BEER With Brewer Jānis Maļkevičs, Dagda/Kraslava Municipality
(associated MTF thread
(https://www.facebook.com/groups/MilkTheFunk/permalink/5369164439778393/)):

Traditional Latgalian STONE BEER With Bewer Jānis Maļke…
RåØl (Raw Beer) Brewday with John Palmer at EIK og TID (https://www.facebook.com/eiktid/):
RåØl (Raw Beer) Brewday with John Palmer at EIK og TID
Presentation by Lars Marius Garshol (in Norwegian):

"Kveiken" ei legende eller ei myte? - Lars Marius Garshol
Omega Yeast Labs presentation on farmhouse brewing and using kveik:
Texas Brewing Inc. presents: Norwegian Kveik Strains and …
Presentation on kveik with Lance Shaner from Omega Yeast Labs, Damian Fagan, co-founder of Almanac
Beer Co, and Chris Cohen:

Expert Panel on KVEIK with Almanac Beer Co, Omega Yeas…
First ever North America presentation on kveik and farmhouse ales by Lars Marius Garshol at Burnt City
Brewing in Chicago, 2019:
Lars Marius Garshol on kveik at Burnt City Brewing's Kveikf…
Norwegian farmhouse brewer Ivar Geithung documents the brewing and fermentation of a traditional
farmhouse brew that takes inspiration from other areas (Chop and Brew video; part 1 and 2):

Traditional Eastern Norwegian Brew: Semi Raw Ale (Part 1 …
Traditional Eastern Norwegian Brew: Semi Raw Ale (Part 2 …
Author Susan Verberg demonstrating farmhouse brewing with hot rocks:

Hot Rocks! Brew Viking-style stone beer
The Ale Apothecary owner Paul Arney's documentary on Norwegian farmhouse brewing:
NORWOREGON
Traditional Nordic Beer Drinking Vessels by author Mika Laitinen:

Traditional Nordic Beer Drinking Vessels
Jeff Alworth films Kjetil Dale, farmhouse brewer in Voss, Norway (click here (https://www.beervanablog.c
om/beervana/2022/5/18/farmhouse-brewing-in-vos) for main article). Dale also offers farmhouse brewing
demonstrations to the public (https://eldhuset-dale.no/en) at his farmhouse in Voss:
Inside the Firehouse; Brewing in Voss, Norway
Updates to Kveik research by Lars Marius Garshol at Kornølfestival 2022:

"Latest developments in KVEIK research" et foredrag av Lar…
See Also
Additional Articles on MTF Wiki
Landrace Yeast
Raw Ale
Saccharomyces
MTF Thread Highlights (search for 'kveik')
Mead
Regional Styles
External Resources
"Historical Brewing Techniques" by Lars Marius Garshol. (http://www.garshol.priv.no/download/historical
-tech/)
"Kveik" page on Wikipedia. (https://en.wikipedia.org/wiki/Kveik)
Escarpment Labs blog post giving an overview of kveik and farmhouse beer styles. (https://www.escarpme
ntlabs.com/single-post/2019/07/16/Using-Norwegian-Kveik-Old-Yeast-New-Tricks)
MTF thread on Lars Garshol sending Richard Preiss several strains of kveik for isolation and analysis. (htt
ps://www.facebook.com/groups/MilkTheFunk/permalink/1336954522999425/)
MTF thread on Alcolyzer readings (original gravity, final gravity, and ABV) of various farmhouse ales
taken at Norsk Kornølfestival 2017. (https://www.facebook.com/groups/MilkTheFunk/permalink/1853815
401313332/?comment_id=1854137767947762&comment_tracking=%7B%22tn%22%3A%22R0%22%7
D) See also this spreadsheet (https://docs.google.com/spreadsheets/d/1I4-xrQlr3bdBOcgfuCS92pg_3acNS
vlraIxY_DiYZOM/edit#gid=0).
Beer and Brewing Traditions in Norway by Odd Nordland, Universitetsforlaget, 1969.
Gårdsøl - det norske ølet by Lars Marius Garshol, Cappelen Damm, 2016. More info (http://www.garshol.
priv.no/download/gardsol/).
"Lithuanian Countryside Yeast Tales," by ramtyns, 2012. (http://tikrasalus.lt/2012/05/01/lithuanian-country
side-yeast-tales/)
Short History of Beer in Lithuanian, by Alastair Philip Wiper (http://alastairphilipwiper.com/blog/short-his
tory-beer-lithuanian/).
"Characterization of genotype and beer fermentation properties of Norwegian Farmhouse Ale Yeasts,"

masters thesis by Truls C. Rasmussen. (https://brage.bibsys.no/xmlui/bitstream/handle/11250/2390204/127

30_FULLTEXT.pdf?sequence=1&isAllowed=y)
"Chain letters for Kveik" (http://wiki.xn--l-4ga.co/index.php/Kjedebrev_for_Kveik) and Kveik flavor
profiles. (http://wiki.xn--l-4ga.co/index.php/Kveik)
Norwegian brewer Ivar A. Geithung discusses his brewing process with kveik yeast on MTF. (https://www.
facebook.com/groups/MilkTheFunk/permalink/1686507141377493/)
Sui Generis Blog on using Kveik for a black IPA recipe. (http://suigenerisbrewing.blogspot.com/2016/11/bl
ack-adder.html)
"Kveik World Order" blog, by DeWayne Schaaf. (https://kveikworldorder.wordpress.com/blog/)
Presentation notes and slides from a Lars Garshol presentation, by Ed Wray, 2018. (https://edsbeer.blogspo
t.com/2018/06/a-talk-on-farmhouse-brewing-by-lars.html)
Kveik Buy/Sell Group on Facebook. (https://www.facebook.com/groups/174036689779170/about/)
MBAA podcast interview with Richard Preiss of Escarpment Labs on Kveik. (http://masterbrewerspodcast.
com/102-kveik)
"How to Brew with Kveik" by Lars Marius Garshol and Richard Preiss; MBAA TQ Quarterly (MBAA
member access only). (https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-4-1211-01.a
spx)
"Kveik Training" by Sigurd Johan Saure in Sykkylven Norway; in person training on how to brew
traditional Norwegian farmhouse ale at a traditional farmhouse brewery. (https://www.kveiktraining.com)
"The Kveik Experience"; in person smokehouse and farmhouse brewing sessions by Kjetil Dale in Voss,
Norway. (https://eldhuset-dale.no/en/)
"A Fire Being Kindled — The Revolutionary Story of Kveik, Norway’s Extraordinary Farmhouse Yeast,"
by Claire Bullen; an in depth introductory article on kveik. (https://www.goodbeerhunting.com/blog/2019/
7/22/a-fire-being-kindled-the-revolutionary-story-of-kveik-norways-extraordinary-farmhouse-yeast)
GBH Podcast: OL-011 Claire Bullen Reads "A Fire Being Kindled—The Revolutionary Story of Kveik,
Norway’s Extraordinary Farmhouse Yeast". (https://www.goodbeerhunting.com/gbh-podcast/2020/7/21/ol-
010-claire-bullen-reads-a-fire-being-kindledthe-revolutionary-story-of-kveik-norways-extraordinary-farmh
ouse-yeast)
GBH Podcast: OL-013 Claire Bullen Reads, "The Land of Fire and Kveik — Farmhouse Brewing at the
Crossroads in Voss, Norway". (https://www.goodbeerhunting.com/gbh-podcast/2020/10/20/ol-013-claire-b
ullen-reads-the-land-of-fire-and-kveik-farmhouse-brewing-at-the-crossroads-in-voss-norway)
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omment_tracking=%7B%22tn%22%3A%22R%22%7D)
63. Private correspondence with Richard Preiss by Dan Pixley. 05/27/2020.
64. LevTeck website. Retrieved 10/18/2019. (https://www.levteck.com.br/produto/seljeset-kveik)
65. "Dried Kveik - Ner-Saure". Mainiacal Yeast website. Retrieved 10/25/2020. (https://www.mainiacalyeast.c
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66. Escarpment Labs website. Krispy. Retrieved 08/07/2021. (https://escarpmentlabs.com/products/krispy)
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68. Richard Preiss. Milk The Funk Facebook thread on Escparment Labs "Kveik the World blend".
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71. Imperial Yeast Facebook post. 06/27/2019. (https://www.facebook.com/Imperialyeast/photos/a.683712355

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74. Analysis of Sigmund Gjernes Voss yeast sample for Lars Marius Garshol, RÆLINGEN NORWAY.
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Kveik - Milk The Funk Wiki 11/05/2023 21:06

1. Sounds close to "kvike" to English

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2 Yeast Lab Analysis

Brief History and Description of Kveik

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Yeast Lab Analysis

MTF feedback on the NTNU analysis. (https://www.fa

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from Norwegian University of Life Sciences (https://nmbu.br

Genetically, kveik yeast strains form their own group of

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Sensory and Fermentation Profile

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WLP001 (control) - very fusely/hot, subtle floral note.

Unpurified/Mixed Cultures vs Single Isolates

Carriglio et al. (2022) (https://www.mbaa.com/publications/tq/tqPastIssues/2022/Pages/TQ-59-3-1015-01.aspx)

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1. 1 M/mL (1 million cells per mL, 10% of a typical pitch rate)

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Temperature and Growth Rate

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Foster et al. (2021) (https://www.biorxiv.org/content/10.1101/2021.07.26.453768v1) found that not only do kveik

Temperature and Attenuation

Yeast/Kveik [21] Temp (°C) Original Gravity Final Gravity

Temp Apparent Attenuation at 0.25 Apparent Attenuation at 0.75

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Temp Apparent Attenuation at 0.25 Apparent Attenuation at 0.75

Temp Apparent Attenuation at 0.25 Apparent Attenuation at 0.75

Temp Apparent Attenuation at 0.25 Apparent Attenuation at 0.75

Microbiologist and blogger Dmitri Kits reported a preference (https://www.deuxkanadierbraeu.com/post/is-kveik

Foster et al. (2021) (https://www.biorxiv.org/content/10.1101/2021.07.26.453768v1) published similar findings

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Temperature and Aromatic and Sensory Compounds

Foster et al. (2021) (https://www.biorxiv.org/content/10.1101/2021.07.26.453768v1) found similar findings in 5

Other Sensory Data

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Various Interesting MTF Threads

Lactic Acid Bacteria and Wild Yeast Contaminations

MTF subthread on bacterial infections in kveik. (https://www.facebook.com/groups/MilkTheFunk/permali

Juniper Antimicrobial Effect

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Kveik Ring/Kveikstokk and Drying

Using Dried Kveik and Viability Over Time

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History and Crafting How To's

Kveik Rings for Sale

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Single strain isolate [53]. See this MTF comment (https://www

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Raftevold's wnload/far Labs Kveik bacteria.

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Contains multiple inter-related strains; see this explanation

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veik.html# The overall flavour profile is similar to the Hornindal Kveik

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