Kveik was typically inoculated directly into the wort by submerging the kveikstokker into the wort at 30-40☌. 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 ). 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. In this way, kveik evolved differently than the two major beer yeast genetic groups that are used in industrialized brewing. Kveik was passed down from generation to generation within the family, and also shared among fellow brewers in the region.
3.2 Using Dried Kveik and Viability Over Timeīrief History and Description of Kveik Brief History. 2.3 Lactic Acid Bacteria and Wild Yeast Contaminations. 2.2.6 Temperature and Aromatic and Sensory Compounds. 2.2.1 Unpurified/Mixed Cultures vs Single Isolates. 1 Brief History and Description of Kveik. It's farmhouse yeast." ~ Lars Marius Garshol, Decem "I see this is about to become a myth, so just to clear things up: kveik is not a style of beer. See the Farmhouse Yeasts in Other Countries page and "Farmhouse yeast: what do we know?" by Lars Marius Garshol.įor a comprehensive list of kveik and other landrace farmhouse yeasts, see the Farmhouse Yeast Registry maintained by Lars Garshol. 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.įarmhouse 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". 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 ), 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). In recent years kveik cultures have been sent to yeast labs for propagation and distribution to brewers around the world. 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, and in the book Beer and Brewing Traditions in Norway by Odd Nordland (1969). 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. 
Kveik yeast are extremely diverse genetically, presenting characteristics that are not typical in other brewing yeasts. The term "landrace yeast" has been proposed to refer to kveik as well as other non-kveik farmhouse yeast cultures (for example, Simonaitis).
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 "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 ). The words "kveiken", "kveika", and "kveikja" are the dialectic definite articles for the word "kveik", which all translate to English as "the kveik".
Google Translate (click the "Listen" button). 
Farmhouse brewer Jørund Geving gives an example of the "quake" sounding pronounciation (~30 minutes in). Geithung demonstrates two pronunciations depending on the region of Norway. Geithung, pronounces it at around 5 mins in this YouTube Video. Norwegian farmhouse brewer, Terge Raftevold, pronounces it in this YouTube video at around 1:45. Lars Marius Garshol pronounces it at around 2 minutes into episode two of the MTF podcast. 
Lars Marius Garshol pronounces it three times and explains that there is no 'w' sound (~1:10:30 mins in). Norwegian Andreas Misund Berntsen pronounces it for the wiki. Sounds close to "kvike" to English speakers.
0 kommentar(er)
