What is kveik?
Kveik is a truly unique type of yeast from Norwegian farms, particularly widespread in the areas of Voss, Hardanger, Nordfjord and Sunnmøre. In the past, almost every farm in the region had its own unique culture, and these could give the beer completely distinctive flavours. We are often talking about intense orange and grapefruit, but toffee and Christmas spice are also frequently mentioned.
The history of kveik is long and rich, and whole books could be written 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 many farms and collected several types of kveik from them. We can recommend both «Gårdsøl» and «Historical Brewing Techniques» to learn more about the history behind kveik. See also the kveik registry that Garshol has compiled. In the registry you will find the different known kveik types, where they come from, fermentation temperatures and much more. Note that the list also includes some wild yeasts and farmhouse yeasts from eastern parts of Europe that have a lot in common with Norwegian kveik.
How to ferment beer with kveik
In modern times kveik has become very popular, both in Norway and around the wider world. This is partly due to the unique flavour profiles kveik gives, and partly due to its very special fermentation behaviour. The brewing itself is the same as for any other beer. It is during fermentation that the fun begins. Here we can forget (almost) everything we normally know about fermentation.
High temperature
In the old days, people said kveik should be added when the wort had cooled to elbow temperature. Kveik can ferment at 35–40°C (even higher 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°C), but it may then take longer and also produce quite different flavours. Since kveik ferments so warm without off-flavours, it is a great option for brewers who do not yet have temperature control in place.
Fast fermentation
Unlike the two weeks of fermentation that is normal for most top-fermented styles, kveik can finish fermenting 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 make sure it is finished. Despite the fast fermentation, kveik does not leave behind the off-flavours other yeasts produce in such a short time and at such high temperatures. You can actually have a finished, carbonated beer in 3–4 days if you carbonate in a keg at relatively high pressure.
Dry hopping when fermenting with kveik
Many modern hop-forward beer styles are dry hopped, once, twice and perhaps three times for the most extreme versions. With a normal fermentation, dry hopping typically happens after 7–10 days, but with kveik fermentation is finished in just 2–3 days.
To avoid all the aroma being blown straight out of the fermenter, we strongly recommend dry hopping after primary fermentation is over, ideally once the temperature is back down to normal levels. Feel free to spend a couple of days on this after the beer has actually finished fermenting.
How much kveik to use and storage
When fermenting with kveik, people often underpitch (use slightly too little yeast). By «stressing» the yeast a little, it produces even more of the good flavours you want from this type of yeast. It is also very easy to reuse kveik, as it is very hardy and keeps for a long time. In the past it was common to dip a kveik ring or kveik stick into the fermenting vessel after racking, and hang it up to dry until the next brew. Today we can replace this with more hygienic methods, such as keeping it in a storage jar in the fridge (lasts for years!), or drying it in a fan oven and freezing it. This is why we still have so many varieties of kveik today, having found them and grown up remnants from freezers, drawers, cupboards, socks, barrels and sticks.
Image: Kveik ring
Yeast starter and «mariaue»
To revive kveik that has been stored for a very long time, or if there is far too little of it, you can make a regular yeast starter with an Erlenmeyer flask and stir plate, or do it the old-fashioned way with what was called «mariaue» (the Virgin Mary's eyes). This involves taking a small amount of wort during the mash, cooling it to elbow temperature and throwing in the kveik ring. You can then see that the kveik is alive before it goes into the fermenter, and take a sample to check that there is no bad smell or taste. Finally, you must also remember to shout loudly (the «gjærkauk», or yeast shout) as the kveik is added to the fermenter. This kveik shout was important to keep away the devil and other evil spirits that wanted to turn the beer sour.
Kveik in Norway and abroad
In recent years the whole world has discovered a taste for this ancient Norwegian yeast. Today you can find beer made with kveik almost everywhere, and kveik has become especially popular in the USA. As kveik has become so widespread, several yeast producers have launched their own versions. Unlike the original farmhouse strains, most commercial versions are purified and isolated so that they contain only single strains. The farmhouse cultures, on the other hand, can be a blend of several yeast strains, but also bacteria and other microorganisms that can contribute unique and varied flavours.
Kveik Yeastery is a new Norwegian company on the market, and the first in the world to launch genuine kveik in dry form. Unlike isolated versions, the kveik from Kveik Yeastery is unique because it is not isolated, but the actual yeast cultures in dry form. At the same time, this kveik is cleaned of bacteria and safe to ferment with, with no contamination in the culture. Four varieties of kveik from Kveik Yeastery have now been launched:
Voss Kveik (Sigmund Gjernes)
One of the most widely used kveik types. Gives a clear character of orange and citrus as its main characteristics. Ferments at up to 41°C, and is usually finished in 48 hours.
Ebbegarden Kveik (Stordalen in Møre og Romsdal)
Intense flavour and aroma of tropical fruit, making it a great choice for brewing fruity IPA and New England IPA. Ferments at up to 38°C.
Stalljen Kveik (Hornindal)
Flavour and aroma of apples and ripe fruit, with hints of clove and aniseed. Ferments at up to 38°C.
At low temperatures Stalljen gives a clean and crisp beer, making it a great choice if you want to brew a pilsner.
Eitrheim Kveik (Tokheim)
A traditional kveik with roots in Reidar Eitrheim's farm in Tokheim. It gives your beer a full and fruity flavour profile, dominated by stone fruit, apricot and peach, with subtle notes of orange and pineapple that add extra depth.
Commercial versions
If you would rather use isolated strains, we can recommend Lalbrew Voss, which is a good all-round kveik in dry form. Voss is also available as an isolated strain in liquid form from The Yeast Bay. Bootleg Biology also has a number of good options and blends, such as «Aurora» or «Double NEEPAH.» They also have a completely unique variety they call «Oslo», an isolated strain from Eik & Tid, taken from a kveik that gives beer a clean lager character. So it is possible to brew a pilsner in just a few days!
