Kveik is an old Norwegian word that simply means 'yeast.' However, in today's context, it refers to a farmhouse yeast that is usually from Norway,...

Kveik yeast is known for its fast fermentation time, usually between one to three days, without resulting in harsh off flavors. It can support beer...

Given time, the composition of Kveik yeast can change and mutate. This is because Kveik is multi-strain. The more strains in a Kveik, the more noti...

For farm multi-strain Kveik, the general consensus is one level teaspoon of Kveik for 25 to 30 liters or 6.6 to 8 US gallons, and half a teaspoon o...

Kveik yeast can be recultured by top cropping yeast, which is the process of collecting yeast from the top of the fermentation vessel during fermen...