What is kveik?
Kveik is a completely unique type of yeast from Norwegian farms, particularly common in the areas of Voss, Hardanger, Nordfjord, and Sunnmøre. In the past, almost every farm in the area had its own unique culture, and these could give completely unique flavors to the beer. We often talk about strong orange and grapefruit notes, but also butterscotch and Christmas spices are frequently mentioned.
The history of kveik is vast and extensive, and one could write pages and pages about it. Fortunately, Norway has a true enthusiast, Lars Marius Garshol, who has not only written several books on the subject, but has also visited numerous farms and collected several types of kveik from them. We can recommend both "Gårdsøl" (Farmhouse Ale) and "Historical Brewing Techniques" to learn more about the history behind kveik. Also see the kveik registry written by Garshol. In the registry, you will find the known kveik types, their origins, fermentation temperatures, and much more. Note that the list also includes some wild yeasts and farmhouse yeasts from Eastern Europe that share many similarities with Norwegian kveik.
How to ferment beer with kveik
In modern times, kveik has become very popular both in Norway and throughout the wider world. This is due not only to the completely unique flavor profiles that kveik imparts, but also to its very special fermentation processes. The brewing itself is the same as for any other beer. It is during the fermentation process that the fun begins. Here, we can forget (almost) everything we usually know about fermentation.
High temperature
In the old days, they said that kveik should be added when the wort was elbow-warm. Kveik can ferment at 35-40 degrees Celsius (even more for some hardy strains). In other words, you can put the fermenter on the underfloor heating in the bathroom and forget about it for a while. Kveik can also ferment at more normal temperatures (18-22 degrees Celsius), but then it may take longer, and also produce completely different flavors. Since kveik ferments so warmly without off-flavors, it is a good alternative for brewers who do not yet have temperature control in place.
Fast fermentation process
Unlike two weeks of fermentation, which is normal for most top-fermented styles, with kveik you can complete fermentation in just 2-3 days (if the temperature is high enough). Remember that yeast/kveik does not count days, so you should still check the actual attenuation to ensure it is finished. Despite the rapid fermentation process, kveik will not leave any off-flavors as other yeast types do in such a short time and at high temperatures. Here you can actually get a finished, carbonated beer in 3-4 days if you carbonate in a keg with relatively high pressure.
Dry hopping when fermenting with kveik
Many modern hop-driven beer styles are often dry-hopped, sometimes once, twice, or even three times for the most extreme variants. With a normal fermentation process, dry hopping typically occurs after 7-10 days, but when using kveik, the fermentation will be complete in just 2-3 days.
To prevent all the aroma from being blown straight out of the fermenter, we strongly recommend dry hopping after the main fermentation is over, and preferably when the temperature has dropped to normal levels. Feel free to spend a couple of days on this after the beer has actually finished fermenting.
Kveik quantity and storage
When fermenting with kveik, one often under-pitches (uses a little too little yeast). By "stressing" the yeast a bit here, it will produce even more of the good flavors that one wants to bring out from this type of yeast. It is also very easy to reuse kveik after use, as it is very hardy and lasts for a long time. In the past, it was common to dip a kveik ring or kveik stick into the fermenter after racking, and hang it to dry until it was used again. Today, we can replace this with more hygienic methods, such as storing it in a jar in the refrigerator (lasts for several years!), or drying it in a convection oven and freezing it. This is why we still have so many varieties of kveik today, having found and cultivated remnants from freezers, drawers, cupboards, socks, barrels, and sticks.
Image: Kveik ring
Yeast starter and "mariaue"
To activate kveik that has been stored for a very long time, or if there is too little quantity, one can make a regular yeast starter with an Erlenmeyer flask and magnetic stirrer, or use the old-fashioned method called "mariaue" (Virgin Mary's eyes). This involves taking a small portion of the wort during mashing, cooling it to elbow temperature, and throwing in the kveik ring. Then one can see that the kveik is alive before adding it to the fermenter, and take a sample to check that there is no bad smell or taste. Finally, one must also remember to shout (the yeast shout) loudly when adding the kveik to the fermenter. This kveik shout was important to ward off the devil and other evil spirits that would make the beer sour.
Kveik at home and abroad
In recent years, the world has gained a taste for this ancient Norwegian yeast. Today, you can find beer brewed with kveik almost everywhere, and especially in the USA, kveik has become popular. As kveik has become so widespread, several yeast producers have launched their own variants of these. Unlike the original farmhouse yeast strains, most commercial variants are purified and isolated, so that they only contain single strains. Farmhouse yeast, on the other hand, can easily be a mixture of several yeast strains, but also bacteria and other microorganisms that can also contribute unique and different flavors.
Kveik Yeastery is a new, Norwegian player in the market, and for the first time in the world has launched real kveik in dry yeast form. Unlike isolated variants, the kveik from Kveik Yeastery is completely unique as it is not isolated, but is the actual yeast cultures in dry form. At the same time, this kveik is purified of bacteria, and safe to ferment with without contamination in the culture. Four variants of kveik from Kveik Yeastery have now been launched:
Voss Kveik (Sigmund Gjernes)
One of the most used kveik types. Gives a clear character of orange and citrus as its main characteristics. Ferments up to 41 degrees Celsius, and is usually finished in 48 hours.
Ebbegarden Kveik (Stordalen in Møre og Romsdal)
Strong taste and aroma of tropical fruits, and therefore a great alternative for brewing fruity IPA and New England IPA. Ferments up to 38 degrees Celsius.
Stalljen Kveik (Hornindal)
Taste and aroma of apples and ripe fruit, with hints of clove and anise. Ferments up to 38 degrees Celsius.
At low temperatures, Stalljen produces a clean and crisp beer, making it great if you want to brew a pilsner.
Eitrheim Kveik (Tokheim)
A traditional kveik with roots from Reidar Eitrheim's farm in Tokheim. It gives your beer a rich and fruity flavor profile, characterized by stone fruit, apricot, and peach, with subtle notes of orange and pineapple adding extra depth.
Commercial variants
If you prefer to use isolated strains, we can recommend Lalbrew Voss, which is a good all-round kveik in dry form. Voss also comes as an isolated strain in liquid form from The Yeast Bay. Bootleg Biology also has some good alternatives and blends, such as "Aurora" or "Double NEEPAH." They also have a completely unique variant they call "Oslo," which is an isolated strain sourced from Eik & Tid, from kveik that gives beer a clean lager character. This means it's possible to brew a pilsner in just a few days!
