The word is also used as a verb to mean "to start" or to "begin life" [2]. The words "kveiken", "kveika", and "kveikja" are the dialectic definite articles for the word "kveik", which all translate to English as "the kveik" [4].

kveik stout

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 [5].

The term "landrace yeast" has been proposed to refer to kveik as well as other non-kveik farmhouse yeast cultures for example, Simonaitis [6] [7] [5]. Kveik yeast are extremely diverse genetically, presenting characteristics that are not typical in other brewing yeasts [8]. 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, Larsblogand in the book Beer and Brewing Traditions in Norway by Odd Nordland In recent years kveik cultures have been sent to yeast labs for propagation and distribution to brewers around the world [9].

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 [10]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 [11].

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".

kveik stout

See the Farmhouse Yeasts in Other Countries page. For a comprehensive list of kveik and other landrace farmhouse yeasts, see the Farmhouse Yeast Registry maintained by Lars Garshol. Kveik was passed down from generation to generation within the family, and also shared among fellow brewers in the region.

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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 and probably priorkveik was often stored dry on wooden logs called "kveikstokker" for up to a year or longer. The wort was often high gravity of around 1. 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.Largest Commercially Available Collection.

Kveik: The Little Yeast Strain That Could

They were talking about a beer brewed by Ratio Brewing that featured Kveik Yeast. After talking briefly Lars discovered that Matthew had grown the yeast. Lars asked Matthew, "Want to trade for some Kveik Yeast?

US-05 VS KVEIK - Brewzilla 65L Maiden Voyage Pale Ale - Part 4

Thanks to Lars, Propagate Lab now offers the largest selection of commercially available Kveik Strains. What is so special about Kveik? Kveik properly pronounced "ka-wike"a Norwegian word for yeast, are a unique group of domesticated saccharomyces cerevisiae. They are known for fermenting at temperatures of up to F, producing very few esters and phenols, and fermenting very quickly.

Thanks to research performed by Lars Garshol and Richard Priess we now know that this unique group of yeast has several genetic mutations that allow for high fermentation temperatures with very little phenol production. Fermentation Temp: Up to F. Flavor Profile:. Very High. The most commonly available Kveik Yeast on the market. This strain ferments very quickly and can be used at fermentation temps of up to F. Despite the high temperature the yeast produces only a pleasant orange ester.

It can be used to produce a variety of beer styles from IPA to stout, all without the use of temperature control. Belgian Blond. This yeast does produce some sulfur and phenols, all of which clean up post fermentation.

Can be used to produce a Belgian Blond like beer. Caramel, Mushroom. One of the most unique strains available. Slight Tropical Fruit. This strain accentuates hop bitterness and works well in an IPA. The strain is highly attenuative.March 11, 6 min read home brew homebrew how to brew kveik yeast norwegian farmhouse ale.

Home brewers are always looking for new things to learn, and new ways to brew. Fortunately, as a hobby, homebrewing provides countless variables that can be manipulated to twist and tweak your recipes, and create an ever growing variety of different beer styles and hybrids.

However, delving into the myriad of different yeast strains out there can take your brewing into new realms. One particularly exciting yeast that is rapidly gaining popularity is the Norwegian Kveik yeast. Once used exclusively by a handful of Norwegian farmers, the rest of the world is slowly catching on to how this amazing yeast can transform their brewing endeavours. We must thank the Godfather of Kveik, Lars Marius Garshol of Larsblogwhose passion and devotion to this special yeast has helped bring it to worldwide acclaim since he first encountered it in But what is Kveik yeast exactly, and how should you go about using it?

These yeasts have often been passed down from generation to generation, around small farming communities in Norway, allowing the yeast to take on an entirely different set of characteristics when compared to typical European yeast strains.

Unlike other farmhouse yeasts, Kveik can be harvested and dried, ready to use again and again. This long term re-use among different communities, and even different families, has allowed an array of different Kveik varieties to develop, each with their own individual flavour profiles.

Kveik IPA Recipe

Local beer drinkers can typically tell which brewer in their community brewed a particular beer, based purely on the yeast profile. Whichever family or farm the Kveik has come from, and regardless of which flavours it exhibits, Kveik yeasts all exhibit the following characteristics, nurtured over many years of use.

Many of the original Kveiks are made up of several yeast and bacteria strains, which contributes to the unique flavour profiles each exhibit. Sadly, many have died out as Norwegian farmhouse ale brewers moved to more typical commercial yeasts once they became more readily available.

Fortunately, some brewers stuck to tradition, and with the help of Lars, some of their Kveiks have been analysed and made available commercially. Many Kveiks exhibit fruity aromas and flavours, with tropical and citrus fruit being common. Orange, lime, grapefruit, mango, melon, pineapple and even banana regularly make an appearance, but depending on the strain, you might note funky, earthy, mushroom and caramel flavours, among others.

Check out a full list here. If you want to buy Kveik yeast, you can often find the following strains online, each one hailing from a particular farmstead or family.

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This means throwing the old rule book out the window and going against the grain. First, think about what to brew. Alternatively, perhaps you want to put a modern twist on this ancient yeast, and use it to brew a more modern style; IPA, stout, etc.Our thought was that they were either making terrible beer or that these were remarkable strains!

HotHead is Norwegian in origin -- from the Stranda Kveik.

kveik stout

The famous Lars of Larsblog collected it in Norway and then sent it away for isolation. This isolate has a uniquely pleasant fruitiness and an absurdly wide fermentation range, and ferments clean across the entire range.

This is great for brewers who want to be energy efficient with temperature control, or who lack temp control in warm climates. Voss Kveik is also a Norwegian farmhouse strain from the Gjernes farmhouse which is new to US brewers.

Omega Yeast was the first to have this strain. It maintains character over a broad temperature range with subtle orange citrus notes that match fruity hops well. Best fermented warm! A wonderfully unique Norwegian farmstead "kveik," Hornindal presents a tropical flavor and aroma of fresh pineapple, mango and tangerine, which complement fruit-forward hops.

Add even more dimension to "C" hops with a high fermentation temperature, intensifying aroma and fermentation speed. Omega Yeast's own Lance Shaner was featured on the Mead House Podcast - discussing our wildly popular Norwegian Kveik strains and how much they love the heat. Check it out! The Mead House Episode Norwegian Kveik Strains.It makes sense. Brewers have been fermenting lagers cool for centuries, and results questioning such convention ought to be scrutinized.

Curiously, Kveik yeast, which is purported to ferment cleanly at temperatures far warmer than typically accepted, seems to have received general acceptance among brewers. However, users of this unique strain have been reporting positive results, many of whom are using it to ferment otherwise standard lager styles at strikingly warm temperatures.

As a lager lover who has loosened my grip a bit on fermentation temperature dogma, I was interested see how clean OSLO would be fermented warm and decided to compare it to a version fermented cooler. I started my brew day by collecting two similar volumes of water then turning on the elements to heat them up. Once strike temperature was reached, I stirred in the grains then checked to ensure each batch was at the same mash temperature.

Twenty minutes into each mash rest, I took samples for pH measurement and found they were identical. When each 60 minute mash was complete, I removed the grains and brought the worts to a rolling boil. Click pic for Anvil Stainless Bucket Fermenter review.

Norwegian Kveik Strains

It took 6 hours for the worts to stabilize at their respective temperatures, at which point I pitched a pack of OSLO into each. While both beers quickly showed signs of active fermentation, the warm ferment batch predictably beat the cool ferment batch to the punch by a few hours. After a week, activity was absent so I took hydrometer measurements showing the beer fermented cool finished 0. Left: cool 1. The filled kegs were placed in my keezer where they were burst carbonated and allowed to condition for a week before being served to tasters.

A total of 22 people of varying levels of experience participated in this xBmt. Each participant was served 1 sample of the cool ferment beer and 2 samples of the warm ferment beer in different colored opaque cups then asked to identify the unique sample.

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The 13 participants who made the accurate selection on the triangle test were instructed to complete a brief preference survey comparing only the beers that were different. A total of 7 tasters reported preferring the cool ferment beer, 4 liked the warm ferment beer more, 1 had no preference despite noticing a difference, and 1 reported perceiving no difference. The cool ferment beer, on the other hand, had a more noticeable malt flavor with hints of the same fruity character, just a bit more subdued.

The temperature at which beer is fermented has been deemed one of the most important aspects to creating a quality product, leading many brewers to integrate methods of controlling the temperature of their fermenting beer. In follow-up conversations with tasters, some noted both as having a slight fruitiness that was a bit stronger in the warm ferment version, which likely contributed to their perceptible difference.

Furthermore, while both beers were generally well received by tasters, many of whom were caught off-guard once learning how warm they were fermented, none felt either accurately represented a more traditionally fermented Helles Exportbier.

I thoroughly enjoyed both of these beers, despite perceiving neither as being very lager-like. Having used other types of Kveik yeast in the past, I will say that OSLO did seem to produce a generally cleaner beer in comparison, which I think makes it ideal for brewers who might not have the means to control fermentation temperatures. If you have any thoughts about this xBmt, please do not hesitate to share in the comments section below!

Brewing Contemporary Styles with Kveik Yeast

If you enjoy this stuff and feel compelled to support Brulosophy. Great experiment as usual.In reality, this little-known, traditional ale yeast has proven incredibly adaptable to modern brewing styles, and has the potential to be useful across a wide range of styles for both homebrewers and professionals.

But this is not a standard strain of saccharomyces cerevisiaeof the sort you may have been purchasing from a homebrew shop for the past 20 years. Although Kveik is indeed Saccharomyces rather than wild brettanomycesit differentiates itself with properties that make it strange and unique. Take fermentation, for instance. Kveik has the distinction of being viable in an incredibly wide range of fermentation temperatures, which sets it apart from comparable ale yeasts.

In particular, it can ferment much, much warmer than other varietals, at temperatures that exceed degrees, while apparently not struggling at all in terms of viability. Not so with Kveik, and this versatility has a lot of brewers very excited. At the same time, it represents perhaps an even more exciting find for homebrewers, who may lack means of accurate temperature gauging or precise temperature control during fermentation.

But it gets even weirder. Kveik yeast also naturally dries into flakes, making it easy to store without liquid, and making inoculation potentially as simple as just adding some dried Kveik back into a carboy of cooled wort. It also flocculates heavily, meaning the yeast drops out of suspension, allowing brewers to separate it easily, and making it easy to produce either clear or hazy beers as desired.

Coupled with a relatively mild, somewhat fruit-forward flavor profile, it makes Kveik the hidden Swiss army knife of ale yeasts.

The yeast is having a moment at small U. Speaking with PasteSaller described himself as an enthusiastic Kveik fan, who has used the yeast strain to make quite a few very different beer styles at Burnt City in the last few years. Some give citrus notes; others produce flavors that are more like pineapple or mango.

One of the Kveik strains available from Omega Yeast in Chicago. This being the U. What you have in Kveik, then, is a particularly forgiving ale yeast strain, and one that can be used to produce the likes of both clear, West Coast-style IPA or hazy NE-IPA, which can be achieved via other methods such as active fermentation dry hopping.

The future is looking pretty Kveik, if you ask us. Jim Vorel is a Paste staff writer and resident beer guru. You can follow him on Twitter for more drink writing. Share Tweet Submit Pin. Tags beer yeast chicago craft beer kveik. Also from craft beer. Also in Drink.Helps extend the time that the yeast stays cool in transit. Cool temperatures help keep the viability of the yeast higher which in turns leads to faster fermentation start times and better beer.

The Insulated shipper helps the ice last much longer, however neither option will ensure your yeast stays cool the entire trip. Keep your yeast healthy and happy with the nutrients it needs to make great beer!

Yeast nutrients help prevent off-flavors, decrease fermentation time, and increase alcohol potential. Nutrients are especially important when making high gravity beers.

Yeast starters offer higher cell counts at the time the yeast is pitched, leading to faster, healthier fermentations and better tasting beer! A higher cell count is especially important for lagers and high gravity beers. Ice Packs can be found below in the "You might Also Need" section. View Cart Checkout. Toggle navigation. Starter Kits. One Gallon Extract Recipe Kits.

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Hard Seltzer Recipe Kits. Kegerator Conversion Kits Homebrew Commercial. Kegerators Standard Commercial. Making Mead. Sake Making Kit. New Items. Click to Close. Select Options. Omega brings us yet another remarkably unique Norwegian kveik.

kveik stout

Hailing from the Terje Raftevold farmstead, Hornindal hits your beer with an intense, tropical flavor along with an aroma of fresh pineapple, mango and tangerine. Needless to say, it pairs perfectly with fruit-forward hops. Don't be shy about taking this yeast to the upper end of its temperature range to intensify the aroma and fermentation speed.

Although Hornindal Kviek is highly flocculent, it will impart a slight haze to the finished beer. Kveik refers to traditional Norwegian farmhouse brewing yeast that has been passed down from one generation to the next, literally being harvested and repitched for centuries.

Over this long period of time, kveik developed certain characteristics that distinguish it from modern brewer's yeast.