Kveik
Norwegian farmhouse yeast family with high-temperature tolerance.
Kveik refers to a family of brewing yeast strains that Norwegian farmhouse brewers have passed down through generations. In the past, every farmer brewed beer from their own grain and kept their yeast between batches. If a brew turned sour or the yeast died, neighbors would supply fresh, healthy yeast. As farming modernized and commercial beer became common, most farmhouse brewing disappeared, along with its yeast cultures. In places where the tradition survived, brewers often switched to store-bought bread yeast. The kveik that exists today comes from an unbroken tradition, kept alive by just a handful of brewers in western Norway.
These surviving yeast cultures are found on the west coast, from Hardanger in the south to Sunnmøre in the north. They are listed in a public registry alongside other farmhouse yeasts. The cultures have often been handed down from father to son, along with knowledge of malting and brewing. Every strain analyzed in a lab belongs to *Saccharomyces cerevisiae*, the common brewing yeast. Genetically, they are more closely related to each other than to yeasts from other parts of the world, forming a distinct subgroup on the brewing yeast family tree. No kveik has yet been found outside western Norway.
Genetic analysis places kveik in the "Beer 1" category, which includes many yeasts from Germany, Belgium, Britain, and the USA. Kveik appears to be a hybrid of a progenitor from this group and an unknown yeast, likely a wild strain.
Though domesticated, kveik differs from most modern brewing yeasts. It ferments at much higher temperatures—up to 43°C (109°F)—without producing off-flavors, whereas ordinary yeast typically creates off-flavors above 25°C (77°F). It completes fermentation faster, so the beer can be drunk sooner with less maturation time. Less yeast is needed for pitching, and it produces more fatty esters, leading to aromas often reminiscent of tropical fruits.
The word "kveik" is the most common dialect term for yeast in the regions where these strains originate.
- Species
- Saccharomyces cerevisiae
- Maximum fermentation temperature
- 43°C (109°F)
- Typical off flavor threshold
- 25°C (77°F)
- Genetic category
- Beer 1
- Geographic origin
- West coast of Norway, from Hardanger to Sunnmøre
Lore & Background
In the past, all Norwegian farmers brewed beer from their own grain and kept their yeast between brews. If a brew went sour or the yeast died, they obtained new healthy yeast from a neighboring farm. As farming modernized and commercial beer became available, most farmhouse brewing died out, and many surviving brewers switched to bread yeast from the local store. The existence of kveik today results from a continuous tradition, sometimes maintained by only a handful of traditional brewers in western Norway, who kept original kveik strains alive along with local techniques.
On the west coast of Norway, from Hardanger in the south to Sunnmøre in the north, some yeast cultures have survived and are still in use. Known cultures are listed in a publicly maintained registry. These yeasts have often been handed down from father to son along with knowledge of malting and brewing. All strains analyzed in a laboratory belong to Saccharomyces cerevisiae and are more closely related to each other genetically than to yeasts from other parts of the world, forming a subcategory on the phylogenetic tree of brewing yeast. No kveik has been found outside western Norway.
Genetic analysis shows kveik belongs to the 'Beer 1' category, which includes strains from Germany, Belgium, Great Britain, and the USA. Kveik appears to be a hybrid of a progenitor from this family with an unknown yeast, likely a wild yeast. The word 'kveik' comes from the old Norse 'kvikk' (vigorous and fast), meaning 'healthy, lively', and is the most common dialect word for yeast in the region where these strains originate.
Reader's Guide
Kveik's significance lies in its unique properties that distinguish it from most modern brewer's yeasts. It can ferment at temperatures as high as 43°C (109°F) without producing off-flavors, whereas ordinary brewer's yeast typically produces off-flavors above 25°C (77°F). It completes fermentation faster, allowing beer to be drunk earlier with less maturation time. Less yeast needs to be pitched compared to typical brewer's yeast. Kveik produces aromas reminiscent of tropical fruits, chemically generating more fatty esters than ordinary yeast. Its legacy is rooted in the continuous tradition of Norwegian farmhouse brewing, where yeast was passed down through generations. In recent years, kveik has spread from traditional brewers on the west coast of Norway to modern home brewers and commercial breweries in Norway and worldwide. It is now sold commercially by laboratories in the USA, Canada, Ireland, Britain, and Poland. Commercial brews using kveik are made globally, and interest in these strains has increased immensely, with beer festivals dedicated to kveik beer organized in the USA.
Did You Know?
- Kveik can ferment at temperatures up to 43°C (109°F) without off-flavors.
- No kveik has been found outside of western Norway.
- Kveik is genetically a hybrid of a 'Beer 1' progenitor and an unknown wild yeast.
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