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Kveik
Kveik is a collective term for various strains of brewing yeast that has been used in Norwegian farmhouse brewing for generations.

Content

History

Origin

Genetics

Characteristics

Etymology

International prevalence

References

History

In the olden days all Norwegian farmers brewed malt beer with their own grain. The yeast used in the brew was kept by the farmers themselves between brews. If someone had a brew go sour, or found that the yeast in any way had gone bad or died, they were supplied with new, healthy yeast from a neighboring farm. As the farming was modernized and beer became commercially available, most of the farmhouse brewing died down and the yeast with it. The places where the brewing tradition was still kept going started to use bread yeast which they purchased from the local store instead of using the old yeast from the farm.

Origin

On the west coast of Norway, from Hardanger in the south, to Sunnmøre in the north, there are still some yeast strains that has survived and is in use to this day (2019). These yeast strains has often been handed down from father to son along with the knowledge of malting grain and brewing. All the strains that has been collected and analyzed in a laboratory has turned out to be the species Saccharomyces Cerevisiae (common brewing yeast), and to be more genetically related to eachother than to the commonly used yeast strains everywhere else in the world. As such, the surviving yeast on the west coast of Norway makes up a new subcategory on the family tree of brewing yeast, and that is the kind that is referred to as kveik. There has not yet been discovered kveik outside of Norway.

Genetics

Genetical analysis shows that kveik belongs to the large category of brewing yeast called "Beer 1", which includes much of the yeast strains from Germany, Belgium, Great Britain, and the USA. Kveik seems to be a hybrid of a progenitor from this known family in addition to an unknown yeast, most likely a wild yeast.

Etymology

The yeast is kalled kveik because this is the most common dialect word for yeast in the parts of Norway where these strains comes from. Many of the brewers are referring to their yeast as 'kveik' whilst the commercially available version of it has been labelled as simply 'yeast'. The word 'kveik' in the meaning of 'yeast' stems from the old Norse dialect word 'kvikk' (Eng: vigorous and fast) in the meaning of 'healthy, lively'.

International prevalence

In the more recent years kveik has spread from the traditional brewers on the west coast of Norway to the home brewers and some commercial breweries in Norway, and even the rest of the world. Kveik is now sold commercially by laboratories in the USA, Canada, Great Britain, Poland, to name a few. Commercial brews are being made and sold using the kveik yeast strains widely across the globe, and the interest for these particular yeast strains has increased immensely. In the USA there are entire beer festivals dedicated to beer brewed with kveik.

Link to the Norwegian wiki on this topic: https://no.wikipedia.org/wiki/Kveik?fbclid=IwAR1ZcKmhSZKWvId4gBdfmhx78p8T7FjAs83McBV_u05D9WCmJN2iw4_OWq8

References

^ Brewing and Beer Traditions in Norway, Odd Nordland, Universitetsforlaget, 1969.

^ Gårdsøl - det norske ølet, Lars Marius Garshol, Cappelen Damm, 2016.

^ Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts, Preiss et al, Front. Microbiol., 12. september 2018 | https://doi.org/10.3389/fmicb.2018.02137

^ How to Brew with Kveik, Garshol and Preiss, MBAA TQ https://doi.org/10.1094/TQ-55-4-1211-01

^ Claire Bullen (2019). «A Fire Being Kindled — The Revolutionary Story of Kveik, Norway’s Extraordinary Farmhouse Yeast». Good Beer Hunting (engelsk). Visited September 1. 2019.

^ Noel, Josh (29. august 2019). «Kveik yeast has taken craft beer by storm. Now the world’s first kveik festival is coming to Chicago.». chicagotribune.com. Visited September 1. 2019.