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Author Topic: Norwegian yeast strains: Kveik  (Read 195 times)

Brew Beerymore

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Norwegian yeast strains: Kveik
« on: May 29, 2018, 05:30:58 AM »
As some of you may know our Norwegian yeast strains are becoming increasingly popular, and so I thought I would try to gather as much as possible regarding this into one place on the forum, namely this thread (for now).

At this point there is at least 30 different strains registered from Norway alone. There are some in Lithuania and Latvia as well that I know of. This is yeast that up till recently has not been available in shops. I has been handed down through generations for centuries on the farms. Some has even traded or given it away to others, some has mixed several strains. So what's all the hype about, and why aren't they in the shops?

Well, a select few has made it through the labs and are available some places. White Labs was the first to offer it under the name of Norwegian Farmhouse Ale. I believe far larger quantities is traded between home brewers though. But what makes it so special? It is probably the most aggressive and high tolerant yeast for beer we know of. Some strains ferments at 40 C / 104 F and some has fermented all the way down in 12-16 hours. Hows that for aggressive yeast? You can potentially brew on a Wednesday and have kegged cold beer on Friday. Got your attention yet?

Kveik is the most common term for this yeast in Norway, at least now that it is what all other countries know it as. A lot of them has been tested in regards of temperature range, alcohol tolerance, and flavour profile. I have taken yeast that had been sitting in a fridge for a year and made a starter. No problem at all, so it keeps well too.

Alcohol tolerence ranges up to 16%, but some strains has not gone through extensive testing yet and lack info. Most of them have a recommendation to pitching temp and highest working temp. I will put up a chart of the ones we know of, and at the top is a map of the origin of the strains:

http://www.garshol.priv.no/download/farmhouse/kveik.html

How do you get Kveik? Ask! There's a facebook group where people from all over the world can purchase whichever strains are available from the home brewers. Here's the link:

https://www.facebook.com/groups/126316488088323/

And yours truly is up to 6 strains on my hands at the moment. Post below or send PM if interested.
Another group where Kveik is discussed frequently is Milk the funk:

https://www.facebook.com/groups/MilkTheFunk/


I also have to give credit to Lars-Marius Garshol whom is the guru and initiator of spreading the word about Kveik through his blog. He has also written books on the subject, but I'll stick the link to his log up here for now.

http://www.garshol.priv.no/blog/


For now, let's keep this thread about the yeast itself, brewing techniques and recipes will be found in the respective sections, and I will make links to those from here, and vice versa.
« Last Edit: May 29, 2018, 05:33:36 AM by Brew Beerymore »
Quote of BB:    I think I've passed that point where I'm no longer under the influence of alcohol. The alcohol is actually under my influence..

FV 1: USB Porter OG: 1.090
FV 2: Network Porter OG: 1.040

Tap 1: Solid IPA 7% ABV
Tap 2: BB's Ginger Brew 6,5
Keg 3 & 4: Clean Slate Saison 17

Brew Beerymore

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Re: Norwegian yeast strains: Kveik
« Reply #1 on: May 29, 2018, 05:31:15 AM »
Here is a link to the brewing techniques:

http://17crew.com/forums/index.php?topic=6079.0
« Last Edit: May 29, 2018, 06:47:02 AM by Brew Beerymore »
Quote of BB:    I think I've passed that point where I'm no longer under the influence of alcohol. The alcohol is actually under my influence..

FV 1: USB Porter OG: 1.090
FV 2: Network Porter OG: 1.040

Tap 1: Solid IPA 7% ABV
Tap 2: BB's Ginger Brew 6,5
Keg 3 & 4: Clean Slate Saison 17

combat32

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Re: Norwegian yeast strains: Kveik
« Reply #2 on: May 29, 2018, 07:27:09 PM »
great info, it sounds like a beast of a yeast ;)
12-16 hours is crazy! 
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FV1- Coconut Pale ale
FV2-
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